CURRENT CONTENT

Sapa Istanbul welcomes autumn with a new tasting menu by Chef Ümit Dere, bringing together open-fire cooking, seasonal ingredients and the rich culinary heritage of Anatolia. From smoky aromas to contemporary interpretations of traditional flavors, each dish reflects the distinctive character of the season.

In the third installment of our coffee series, we speak with R. Alp Başar of 1401 Coffee about preserving brand identity while growing, balancing coffee and food operations, preparing for franchising and building customer trust.

In the third instalment of our coffee series, Yolaç Özcan of Kont Coffee explains how automation saves guests time, how quality is measured and why a sustainable business model matters in the coffee industry.

The widespread use of GLP-1-based treatments is shifting consumer appetite and portion preferences, while opening the door to a new era in the airport food and beverage sector. Aslı Nehir evaluates the upcoming transformation facing the industry, ranging from smaller yet nutrient-dense products to smart portioning, and from the price-value balance to menus designed for different moments of the journey.

Coffee chains in Türkiye are expanding, but more stores do not always mean healthier businesses. Ferit Özkaşıkcı explores profitability, vulnerable business models, and the changing expectations shaping the industry through 2030.

Is good restaurant design simply about creating a visually striking space? Interior architect Erhan Sağır shares his insights with Gastrolink on brand identity, operations, expansion, localisation and the creation of enduring restaurant experiences.