Crisis menus coming out
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by Özgül Öztürk - Referans
Oluşturulma Tarihi: Kasım 25, 2008 00:00
ISTANBUL - Turkish restaurants have tried to survive the economic crisis, which so far has caused seven or eight restaurants to shut each week, by preparing crisis menus and turning to different areas to generate profits.
Seyidoğlu, famous for its traditional Turkish deserts like baklava and helva, has reviewed its prices since the crisis began. Ziya Şark Sofrası, a well-known restaurant chain, that specializes eastern foods like kebab and lahmacun, has targeted consumers who are not eating out due to the crisis by starting to sell frozen food.
"Our customer numbers have decreased 22 percent since the crisis began," said the owner of the restaurant, Ziya Bingöl. "I have tried to turn the crisis into an opportunity otherwise I would become bankrupt," he said. The restaurant invested $5 million in selling frozen lahmacun and içli köfte.
Meanwhile, companies in the food industry are planning to establish a food bank to prevent food wastage. "For the first time in Turkey, we are planning to found a food bank to prevent food dissipation. We can use waste food for animal feed and fertilizer," said Mehmet Akif Köse, owner of Fasuli, a haricot bean restaurant and a member of the Istanbul Chamber of Restaurant Owners. "We will have special cars to collect food. We are talking with the deputy governor. He is positive about the project," he said.
Profit and loss
A majority of restaurants are operating at a loss, 392 have shut down throughout 2008. However, 379 restaurants have opened this year, Köse said, as with textile companies, business was bad for new restaurants that opened this year.
Restaurants can manage during a crisis by coming together according to the All Restaurant Managers Association, or TÜRES. "People prefer to eat at home during a crisis to save. But this is not right," said Ramazan Bingöl, head of TÜRES.
There has not been a serious decrease in the number of customers going to luxury restaurants and entertainment centers. Istanbul Doors Group, which owns brand names such as Vogue, Anjelique, Zuma and Kitchenette, said there has been no decrease in their customers. The company foresees revenue of $40 million to $45 million this year and is aiming for a growth rate of 20 to 25 percent next year. There are 50,000 registered restaurants in Turkey, 18,000 of them are in Istanbul.
"Our customer numbers have decreased 22 percent since the crisis began," said the owner of the restaurant, Ziya Bingöl. "I have tried to turn the crisis into an opportunity otherwise I would become bankrupt," he said. The restaurant invested $5 million in selling frozen lahmacun and içli köfte.
Meanwhile, companies in the food industry are planning to establish a food bank to prevent food wastage. "For the first time in Turkey, we are planning to found a food bank to prevent food dissipation. We can use waste food for animal feed and fertilizer," said Mehmet Akif Köse, owner of Fasuli, a haricot bean restaurant and a member of the Istanbul Chamber of Restaurant Owners. "We will have special cars to collect food. We are talking with the deputy governor. He is positive about the project," he said.
Profit and loss
A majority of restaurants are operating at a loss, 392 have shut down throughout 2008. However, 379 restaurants have opened this year, Köse said, as with textile companies, business was bad for new restaurants that opened this year.
Restaurants can manage during a crisis by coming together according to the All Restaurant Managers Association, or TÜRES. "People prefer to eat at home during a crisis to save. But this is not right," said Ramazan Bingöl, head of TÜRES.
There has not been a serious decrease in the number of customers going to luxury restaurants and entertainment centers. Istanbul Doors Group, which owns brand names such as Vogue, Anjelique, Zuma and Kitchenette, said there has been no decrease in their customers. The company foresees revenue of $40 million to $45 million this year and is aiming for a growth rate of 20 to 25 percent next year. There are 50,000 registered restaurants in Turkey, 18,000 of them are in Istanbul.