From Kitchen to Table: Let's Be Frank - Bora Bozankaya
A. People & Team
What is the problem that everyone knows about but doesn't talk about?
The biggest problem in the gastronomy sector is this:
People are now doing temporary jobs, not professional ones.
There is no sense of belonging.
Discipline is weak.
But expectations are very high.
Nobody says it, but the truth is:
This industry is tough. And not everyone has the character to handle it. In fact, not everyone has the necessary training or good intentions.
Is it harder to be a good chef or to build a good team?
Definitely building a good team.
Becoming a good chef is an individual journey.
But team building requires psychology, leadership, patience, and crisis management.
Today, the most difficult thing in the kitchen isn't cooking, it's managing people. Moreover, the behavioral patterns of the people you're trying to manage change radically almost every three years.
What needs to change for sustainability?
Working hours need to be made more realistic.
A balance between wages and labor costs must be established.
Vocational schools should provide training relevant to real life.
But most importantly:
It must be acknowledged that this is a matter of discipline, not romance.
B. Product & Quality
Is it the quality that's difficult, or the cost?
Today, cost is by far the most important factor.
We know how to ensure quality.
But offering the same quality at sustainable prices is now a battle.
Being a chef is now also about financial management. It's really tough for a chef who doesn't know math these days.
Which is winning: social media or good food?
Social media in the short term.
In the long run, it's always about good food.
Good content attracts customers, but good food keeps them.
What reveals a restaurant on a first visit?
Three things:
If bread is brought to the table, it means the bread is of good quality.
Table setting and music
Cleaning details
Because these are signs of care and attention to detail.
The list could of course go on and on, but generally these things give us an idea about the business.
A kitchen that doesn't pay attention to detail will also make mistakes in the main product.
C. Experience & Customer
Are people coming for the food or for the photos?
Both of them today.
But let's be honest:
Many people come first for photos, then for food.
This isn't bad.
But here's the problem: What if it becomes a habit? 🙂
The food shouldn't be in the background of the photo.
What is the most annoying customer behavior?
Making judgments without knowing the whole story.
"I can do this better."
🤬 No, you can't. Because you're not in that kitchen.
Respect should be reciprocal.
What is the biggest lack of experience in Türkiye?
Lack of standards.
If you go to the same place two days in a row and don't get the same experience, then there's no system there.
D. Ecosystem & Connectivity
What is the most misunderstood thing?
It is often thought that gastronomy is only about food.
But this job;
Operation
Finance
Human management
Brand
A structure where they are all together.
Where is the disconnect between the leader and the investor?
Investors want to make quick profits.
The chef wants to get it right.
Problems arise when these two don't progress at the same speed.
And lately, even chefs have started to get caught up in this desire for quick profits, which I think is the worst part.
Unfortunately, in our country, the relationship between the chief and the investor never progresses on a proper foundation.
What needs to change for a stronger ecosystem?
Chefs need to learn about the business.
Investors need to understand the intricacies of the business.
Sustainable projects should be developed, not short-term ones.
In my opinion, the most important thing is:
We need to create "brands with character," not "trendy" brands. ✌️🙂
Thanks BB 🙂
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