Why Is The “CONCEPT” Important For A RESTAURANT?
Concept is a magical word that is not magical but never changes its place in the top three in the order of priorities in a restaurant opening. In the Turkish Language Association dictionary; it is the equivalent of concept, which is expressed as French in origin and has the contents of 1.fel, Concept. 2.Understanding, view. […]
How Should The KITCHEN Be Structured For A RESTAURANT?
The working group that should be formed or created for the “industrial kitchen” that will be structured according to the space found for the restaurant planned to be established and the determined concept; should consist of the investor or investor-operator, an architectural company with experience in the food and beverage sector, preferably a consultant with […]
