Discover news, trends, academic and scientific content, diverse perspectives, and in-depth articles on current issues in gastronomy. Invited to reflect on the present and future of the industry through inspiring analyses and original content.
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.
