Nestlé Professional Shares Tips for Opening a Cafe to Future Entrepreneur Candidates

Nestlé Professional , Nestlé's specialist business unit in the out-of-home consumption sector , continues to host new events within the scope of the YOCUTA&YOBATA project, which it launched last year to support future chefs and baristas. This year, on April 5, 2022, a webinar titled "How Can I Open My Own Cafe?" was held, moderated by Gökmen Sözen, Editor-in-Chief of FoodinLife. The guest speaker was Deniz Özpınar, a successful entrepreneur and one of the founders of VOI Coffee. Özpınar shared her journey and experiences from the establishment of her cafe chain to the present day with the young participants. Continuing its support for entrepreneurship in the out-of-home consumption sector, Nestlé Professional will continue to bring successful figures in the industry together with young people.

Celebrating its 25th anniversary in the Turkish market , Nestlé Professional continues to bring together young people with successful entrepreneurs who are experts in their fields, in order to support the development of young culinary talents and contribute to their careers in the food and beverage sector.

The YOCUTA & YOBATA project, which was implemented by Nestlé Professional in Turkey last year within the framework of the global Nestlé Needs Youth program initiated by Nestlé as a global youth initiative, brings together the experts in the sector with young people. Supporting hundreds of young culinary talents with the YOCUTA (Young Culinary Talents) project, Nestlé Professional also mediates the creation of an important platform where industry professionals can transfer their experiences to young people. Another part of the project, YOBATA (Young Barista Talents), contributes to the career journeys of young baristas.

Advice to young people from Deniz Özpınar, Co-Founder of VOI Coffee: Pay attention to the right planning and budget”

“How Can I Open My Own Cafe?” at YOCUTA's first event this year. A meeting was held on The guest of the online meeting held on April 5 was Deniz Özpınar, a successful entrepreneur and one of the Founders of VOI Coffee. Sharing his entrepreneurship story and experiences with the young people, Özpınar gave tips on how to create a brand and what should be considered in order to be successful in order to facilitate the steps to be taken by the young people who want to open a cafe. Özpınar also gave information about the latest trends in coffees and accompanying desserts.

Özpınar said, “It is very important to make the right planning at the beginning stage. Make sure to budget correctly for location, services and costs. In addition, whatever the job to be done, it must be knowledgeable. Even if it is not possible to have 100% knowledge on every subject, mastering some of the parts that make up the whole of the business creates an advantage in the success of the business. "Being prepared for the worst-case scenario is also very important for building a successful business," he said. 213 young people attended the online meeting moderated by FoodinLife Editor-in-Chief Gökmen Sözen.

In the event; Many topics such as the important rules and difficulties of entrepreneurship, the steps to be taken by those who dream of opening their own cafe, and the success criteria were discussed in a pleasant conversation environment. During the meeting, which continued with a mutual question-and-answer session, the young people had the opportunity to ask many issues that they were curious about.

“We aim to reach 2025 people by 25.000”

Stating that they are pleased to bring the YOCUTA&YOBATA program to Turkey in order to create the skilled workforce needed by the sector and to pave the way for young people, Nestlé Professional Turkey General Manager Ali Mansour said , “In the YOCUTA&YOBATA project, which aims to provide practical skills and knowledge to young people who are aiming for a new career in the out-of-home consumption sector or who want to strengthen their first steps, we prioritize personal development training, culinary applications, and sector-student relations. We attach great importance to supporting young people's careers in the food and beverage sector. Within the framework of Nestlé's Creating Shared Value approach, we will continue to expand our project for future chef and barista candidates. This year, we will continue to bring young people together with successful names in the sector through similar meetings. As Nestlé Professional, we aim to reach 25.000 people within the scope of the project by 2025.”

Source: HORECA Trend, Nestlé Professional