Gamze Cizreli is a successful Turkish businesswoman and hospitality professional, who over the past 25 years has created several F&B brands in Turkey. She is also the founder of Big Chefs: “The first focus while developing the concept was on creating a warm and sincere atmosphere in the venue. The same approach was applied for the meals and their presentations,” Cizreli remembers.
The all-day casual dining formula, which carries the subtitle ‘Café & Brasserie’, serves Turkish and Levantine dishes with a Mediterranean twist plus international bestsellers. Turkey is among the countries where people clearly prefer their domestic cuisine over culinary imports, hence the concept works perfectly there. The offer is huge and has something for everyone’s taste: breakfast and egg variations, mezze and starters, soups, salads, wraps and tacos, pizza, pasta, and burgers go along with meat and seafood dishes and a wide selection of desserts. All dishes are freshly prepared in the open-plan kitchens, using vegetables and natural, seasonal ingredients.
Customers can compose their orders according to their needs and wishes, e.g. skip carbs, dairy products or choose gluten-free pasta. The kitchen teams also adjust the dishes to the local markets and include vegetarian and vegan options in the menu. The summer 2019 menu, for example, introduced twelve different bowls (€4.50-8.00), which were designed both for breakfast and other meals of the day and proved extremely popular with the guests.
There is also a special kids’ menu including mini burgers, junior pizzas, spaghetti and favourites such as Nutella banana crepes and ice cream. The menu changes twice a year considering guest requests and new food trends.
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How Smart Technology Can Lead The Way For Safe Eating Environments
As many forms of consumption drivers come together to fuel the growth of Indian food and beverage service retail industry, there is an increased focus on food safety, especially in terms of food preparation, packaging and distribution.
Thinking out of the box
BenjamÃn Calleja is the founder and CEO of Livit, one of the worldâs top restaurant design firms. He shares his views with us on the role of design and technology in creating restaurants that are profitable and efficient as well as great on guest experience.
Zomato acquires UberEats India for approx Rs. 2,500 crore
Zomato has acquired Uberâs Food Delivery Business in India in an all-stock deal. Uber will have 9.99 percent stake in the Deepinder Goyalled food delivery platform.
Millennials are looking for food that goes back to the roots
The millennials are very much aware of the benefits of healthy food; so the farm-to-table approach is growing and there is a boom in the demand for organic food cooked with sustainable methods. Chef Raji Gupta, in a conversation with FoodService India, throws light on the future of the food industry, changing trends and choices of people and the importance of catering to the evolving demands of customers.
Survey reveals that breakfast is not a favourite cooking moment for Indian moms
If making breakfast is an art, more often than not, the mother in the family happens to be the artist. It is regularly pegged as the most important meal of the day. But in the madness of rushed mornings, is it even possible for the artist to give it its due? To gain deeper insights into it, V-Guard, countryâs leading electrical appliance brand partnered with Momspresso. com, Indiaâs largest user-generated content platform that allows women to express themselves through different formats including text, audio and video across ten languages, to conduct a nationwide survey with 500 Indian moms.
Burger Singh to open 66 franchise outlets in the next 2 years
Burger Singh, the burger chain popular for its big burgers with an Indian twist, has become a name thatâs on the favourite burgers list of every foodie. With an appetite as big as that of its customers, the famed burger chain is now heading for aggressive expansion across the country.
Ãminences grises of foodservice industry ring down the curtain on India Food Forum 2020
India Food Forum returned for its 13th edition at the Renaissance Convention Centre at hotel Renaissance Mumbai on 5-6 February where the crÚme de la crÚme of India foodservice industry came together on Day 2 of the event to offer insightful takeaways on the innovations in food retailing, HoReCa and food technology, and also ensuring that all those attending the dayâs deliberations were empowered with the products and insights that would help to maximise the opportunities offered by Indiaâs vast consumer universe.
âPeople look for quirky things and innovative concepts in summersâ
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
