What's included
- Industrial kitchen set-up from scratch or takeover
- Chef and kitchen staff management
- Menu planning and portion standards
- Purchasing, local supply and stock management
- Hygiene, food safety and one point of contact
Your kitchen, our management
Many institutions with their own kitchen know how demanding it is to run: finding and keeping staff, tracking ingredient costs, keeping the menu balanced and staying ready for inspections all require specialist know-how. With our on-site production service we take that weight off your shoulders. The kitchen stays in your facility; we manage its operation, staff and processes.
The biggest advantage of on-site production is freshness. Because meals are cooked inside your facility close to service time, there is no transport time at all. For hotels with large teams, factories working in shifts and schools with many students, this model stands out for both flavour and flexibility.
What we take on
- Staff: Hiring, training and shift planning for chefs, kitchen assistants, dishwashers and service staff.
- Menu: Monthly menu plans, portion standards and alternatives for special dietary needs.
- Purchasing: Supplier management, goods-in checks and stock control.
- Hygiene: Cleaning schedules, temperature logs, food samples and inspection readiness.
- Reporting: Portion, consumption and feedback reports.
Assessing your current kitchen
Before we start, we inspect your kitchen on site. We review the condition of the equipment, capacity, storage, workflow and ventilation, and give you a report. If equipment is missing or needs replacing, we share our recommendations and make the investment decision together with you.
The transition
If we are taking over from another operator, we plan a gradual handover so your staff do not feel the change. Assessing existing kitchen staff, adapting the menu to the new routine and keeping service times unchanged are all part of that plan.
How quality is monitored
We monitor kitchen standards through regular visits and checklists. We collect feedback from your staff, update the menu and solve problems quickly. One contact person stays in constant touch with you.
Kitchen set-up from scratch
If your facility has no kitchen, or the existing one cannot meet your needs, we build it from scratch. After signing, we inspect your site and work out the kitchen layout, equipment list, storage and ventilation for your headcount and meal pattern. We plan the installation, place our team in the region, set up local supply and start the service with trial runs.
On-site production or delivery?
Which model suits you depends on whether your facility has a usable kitchen, your daily portions, how many meals you serve and how far you are from our central kitchen. For facilities with their own kitchen, several meals a day and a large team, on-site production usually gives a more flexible and fresher result. For businesses without a kitchen or with fewer portions, contract delivery is more practical. In our first meeting we compare both models for your situation and share the pros and cons openly. If needed we can also set up a mixed routine, such as delivery for part of the season and on-site production at peak times.
Anywhere in Turkey
We operate from several regions, Istanbul first among them, and we can run on-site production and set up kitchens in any province where we sign an agreement. For a factory in Istanbul or an energy project in Anatolia, our team goes to site, sets up the kitchen and serves your staff every day to the same standard. Share your daily headcount, meal pattern and location, and we will plan a site visit.
