Carefully selected seafood such as squid, cuttlefish, octopus, shrimp, mussels, and bonito are prepared using a balanced marinating method and made ready for serving. Offering a wide range of uses from cold appetizer presentations to buffets, main course accompaniments, and catering services, this product increases operational efficiency.

Thanks to its ready-to-serve form, Marine Seafood Salad saves labor and time, and makes it possible to maintain consistent taste even in a busy kitchen environment. Stored under +2/+5 °C cold chain conditions, the product offers a safe and sustainable solution for professional use.

mezzemarin The Marine Seafood Salad stands out as a strong alternative for HORECA professionals, offering consistent quality and a chef's touch that can differentiate their menus.

The mezzeMarin brand supports culinary professionals with its diverse range of fresh seafood products.

Source: HORECA TREND and mezzeMarin

Since 2014 Hospitality Bonna, which stands out with its sector-specific solutions and offers high-quality and aesthetically pleasing presentation equipment to gastronomy professionals, has added another contribution to its social responsibility efforts. With a vision that believes in the importance of education and considers it its duty to participate in projects that contribute to education, Bonna has embarked on this journey. BonnAs part of its social responsibility umbrella project titled "Let It Remain for Tomorrow," Bonna launched the "Bonna Supports Future Chefs" project. This project, which aims to contribute to the training of future chefs by providing equipment support to schools, began in Hatay, a city of civilizations known for its rich cuisine. On January 9th, the Bonna team and chefs met with students and teachers from Hatay at the Şehit Serkan Talan Vocational and Technical Anatolian High School Conference Hall.

Bonna's sustainability efforts were also discussed.

In addition to providing equipment support, Bonna also met with students and teachers, engaging in conversations and listening firsthand to the future chefs. Bonna Marketing Manager Esra Atagün Karaduman explained Bonna's sustainability efforts. Bonna, which strives to support a sustainable world through its collections and operates under the motto "Let There Be Tomorrow Too," has produced 120 pieces with zero waste through its Cras collection, made from 87% recycled materials. The brand continues to contribute to sustainability with its Vitrified products. Durable, sustainable, and giving a handmade feel, Vitrified products are fired only once in kilns, consuming less energy than standard porcelain and supporting Bonna's low carbon footprint goal as an environmentally friendly category.

Sustainable Gastronomy Expert Cansu Dirim, in her presentation within the scope of "Sustainable Gastronomy Meetings," provided information about the increasing world population and explained why sustainability is a necessity. Dirim pointed out that one-third of the food produced in the world is wasted without being consumed, and shared information about the situations that cause food waste and how to prevent them. Following the presentations, "Sustainability Talks" were held with students and teachers, with the participation of guest chefs Çiğdem Seferoğlu and Baykaner Gönen.

"We believe that the future of gastronomy lies in education."

Bonna Marketing Manager Esra Atagün Karaduman said the following in her speech about the project:

“Since its inception, Bonna has considered supporting young chefs an integral part of its corporate responsibility. Over the past two years, we have reached more than 100 schools across Turkey, contributing to gastronomy education with equipment support. In the last six months, we have taken this approach a step further, transforming our understanding of social responsibility into a more holistic and sustainable structure. At Bonna, we believe that the future of gastronomy lies in education. With this belief, through our ‘Bonna, Supporting the Chefs of the Future’ project, implemented within the scope of our main sustainability project ‘Let It Remain for Tomorrow,’ we are not only providing equipment support to schools; we aim to create a long-term support system that nourishes the ecosystem, making young people feel that we are by their side on their professional journey. At the heart of this approach are two main missions: supporting equal opportunities in education and increasing access to the knowledge and experience necessary for sustainable growth in gastronomy. Bonna, by further strengthening its long-standing support codes in the last six months, has assumed the role of a leading brand in the field of gastronomy education. Today, we are not just providing equipment..." No, we position ourselves as a leading stakeholder that shares knowledge, transfers experience, and guides the development of young chefs. This structure offers a model that is unparalleled on a global scale, centering on ethics and social benefit.”

"Our choice of Hatay is no coincidence.”

Karaduman, noting that choosing Hatay as the first stop of the project was not a coincidence, continued as follows:

“In this city with a rich gastronomic heritage, meeting with future chefs has become a powerful symbol that combines our vision of equality in education and sustainable gastronomy. The Hatay meeting, carrying both of these missions simultaneously, is positioned as Bonna's most special meeting of 2026. Making direct contact with our students and teachers in Hatay, listening to them, and sharing their dreams has been one of the most valuable outcomes of our project. As a brand that places sustainability at the heart of its business practices, we value passing on this perspective to younger generations and growing the gastronomy ecosystem together. The conferences we have held to date and our Hatay initiative have been important steps that strengthen Bonna's commitment and vision in this field. As Bonna, we will continue to stand by young chefs, take responsibility at every intersection of education, sustainability, and gastronomy, and leave lasting values ​​for the future.”

Kaynak: HORECA TREND and Bonna

Contrary to what rising menu prices might suggest, Türkiye's food and beverage sector is experiencing one of the deepest and quietest profitability crises in its history. NarPOS Data shared by the sector shows that 4 out of every 10 businesses established in the sector close down before completing their first 6 months. The main reason behind this striking picture is the profit margins that are rapidly eroding due to rising costs. The profitability level of the sector has decreased significantly compared to a few years ago; margins are stuck at low levels in many businesses.

The consumer is paying the middleman, not the food.

At the root of the crisis that is pushing restaurants' profit margins to the brink of survival lies the high commission rates and long payment terms imposed by marketplaces, food card companies, and banks. Commission rates and collection periods can vary depending on the channel and contract terms. Businesses in the sector pay up to 45% of their sales in commissions, while having to wait between 10 and 45 days for collections.

This cost spiral gripping the food and beverage sector in Türkiye affects not only business owners but also consumers directly. Behind the constantly rising menu prices lies not only food inflation but also other factors. vehicle inflation This is also the case here. Businesses are reflecting this cost in their menus in order to cover the high commission burden.

Today, consumers are paying a significant portion of their restaurant bill not for the quality of the food on their plate or the service, but for the system and intermediaries that deliver the food to them. This structure, which dissatisfies both businesses and consumers, stands out as one of the most important factors causing new players entering the sector to close down.

'NarPOS Model' Against Commission and Payment Term Pressure

NarPOS is pursuing a strategy that combines the worlds of finance and technology to rescue the food and beverage sector from the current cost constraints. Through collaborations with established institutions like Halkbank and Şekerbank, as well as agile players in the fintech ecosystem, the company is reducing the commission burden on businesses and bringing it to sustainable levels. Special discounts applied exclusively to NarPOS member businesses contribute to improved profitability. The company plans to further increase its impact on business profitability by launching its new solution, NarPay, in 2026.

Another critical pillar of this strategy is enabling restaurants to achieve digital independence. NarPOS eliminates one of the biggest cost constraints by providing businesses with the technological infrastructure to take orders directly through their own websites and mobile applications, without forcing them to rely on high-commission marketplaces and food vouchers.

The 'NarPOS Model' has already generated millions of liras in savings for businesses in the field. By making the billing system, one of the biggest expenses for businesses in the digitalization process, completely free, the company has enabled businesses to save a total of 35 million TL in just three months.

NarPOS Founding Partner and CEO İlyas Akça, in his statement on the subject, drew attention to striking data that reveals the state of the sector: “Today, contrary to what is believed from the outside, the food and beverage sector is struggling to survive. The data we have shows that just 6-7 years ago, profit margins in the sector could reach 60 percent, but today this rate has fallen to 10 percent. Commissions and long collection periods are straining profitability and cash flow; this pressure is also reflected in menu prices.”

Akça stated that NarPOS has created a significant improvement in profitability by reducing commission and collection difficulties, and continued: “With the NarPOS system, we can reduce intermediary costs and lower menu prices by 10 percent, while increasing the profit margin of tradespeople by up to 30 percent. In 2026, we will also implement our NarPay solution to further alleviate this cost squeeze and give tradespeople some breathing room. We will continue to improve the profit margin of the sector and contribute to changing this picture.”

Kaynak: HORECA TREND and NarPOS