HORECA Supply

Confectioner Cafer Erol Turns His Route to Europe on the Path to Globalization

Şekerci Cafer Erol continues its overseas investment drive with its new store in London, with its 218-year-old deep-rooted history and unique flavors. Şekerci Cafer Erol, one of Turkey's deep-rooted brands, is now bringing its flavors dating back to the 1800s to Europe with the international expansion strategy it launched approximately two years ago. The store, located right next to the world-famous brand Harrods in Knightsbridge, one of London's prestigious districts, opened its doors with a special invitation.

It was published

3 weeks ago

25 Nov 2024

Author:

Elif Akin Yuksel

Carrying its past experience to the future with today’s innovations, Şekerci Cafer Erol took its first step abroad with the store it opened in Baku in March this year. The brand, which determined its globalization target as Europe, the Gulf Region and America, continued its strategic investment in this area with London. Şekerci Cafer Erol’s London store is located right next to the world-famous brand Harrods, in one of the liveliest spots of Knightsbridge, where many international brands and restaurants are located. The opening ceremony of the store was hosted by the 4th and 5th generation representatives of the brand, Nurtekin Erol and Hakan Erol, with the participation of Turkey’s Ambassador to London Osman Koray Ertaş, historian and travel writer Saffet Emre Tonguç, travel writer Serda Büyükkoyuncu, businessman Fatih Koca and Prof. Dr. Ali Murat Soydan. The project, which was implemented with an investment of approximately 200 million TL, was the first step of the brand’s expansion into Europe.

Hakan Erol, the 5th generation representative of Şekerci Cafer Erol, emphasized that they took the brand's decision to invest abroad with great care. Erol said, “Approximately two years ago, we clarified our policy of opening up abroad and decided to participate in international fairs. We encountered interest far beyond our expectations. Today, our foreign customers who visit our stores in Turkey know our brand quite well. After opening our first international store in Baku in March 2024, we opened our new store right next to the world-famous brand Harrods in Knightsbridge, one of the most popular areas of London, in November 2024. We made this investment in partnership with business people Fatih Koca and Prof. Dr. Ali Murat Soydan. Our goal is to grow in the Gulf region, Europe and America. We plan to achieve this growth by always keeping quality at the highest level. With our 218 years of production and sales experience, we aim to produce in these regions and offer the same flavors there as well.”

Hakan Erol, who emphasized that their investment in London is not only a commercial but also a cultural investment, stated that they will continue to keep the Turkish palate alive with the most valuable flavors of their 218-year heritage and to introduce Turkish culture to the world. Erol stated, “We aim to increase the number of our stores here to six in the coming years. At this point, I would like to state that every Şekerci Cafer Erol store opening will also be a fulfillment of our cultural ambassadorship duty for us and that we will keep this mission in mind in every step we take.”

Knightsbridge: London's Prestige Centre

Having opened its London store in Knightsbridge, one of the city's most prestigious and internationally recognized areas, the brand interprets the choice of location as a significant prestige gain that will increase the brand's global recognition, as well as contributing to the success of the retail outlet.

Hakan Erol touched upon the importance of location as follows:
“Opening our London store in Knightsbridge, next to a prestigious brand like Harrods, is a strategic decision for us. This is a location that attracts the attention of both locals and foreigners from different countries. Being in a location where visitors from all over the world can easily reach our brand is an important step in our brand’s globalization process. Knightsbridge is also a good choice for us as it is the center of quality and luxury consumption.”

Investment in London: Offering Quality Products and Services Together with Cultural Embassy

Şekerci Cafer Erol, which will bring together the most exquisite examples of Turkish desserts with its guests in its London store with a store concept unique to the brand, will serve here with an experienced staff of 65 people consisting of experienced chefs as well as personnel who have received training in adaptation to the local culture.

Hakan Erol, who emphasized that they also undertook a cultural ambassadorship mission in their store in London, said, “Our store here is not only a commercial enterprise, but also aims to promote Turkish culture. In addition, we will also hold special day celebrations such as New Year's, Easter, Halloween with all our hospitality. We will also organize personalized events in our VIP rooms in our store. During this process, we will keep the quality service at the highest level here as in every Şekerci Cafer Erol store.

Among the most preferred products in the London store are Şekerci Cafer Erol's famous Turkish delights, hard candies and chocolates. Especially chocolate-covered tahini wafers, chocolate-covered caramels and wick Turkish delights are among the most popular products of the brand. In addition, the concept store decoration, which offers the brand's traditional flavors with a modern touch, will also attract the attention of visitors.

Source: HORECA TREND and Confectioner Cafer Erol

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Chocolate

Godiva Chocolate Chef Ilse Wilmots Created Extraordinary Flavors in Istanbul!

Ilse Wilmots, one of GODIVA's three chefs in the world, met with chocolate lovers at GODIVA CAFES in Istanbul for four days!

It was published

53 minutes ago

December 14 2024

Author:

Elif Akin Yuksel

GODIVA, the world's leading premium chocolate brand, invites chocolate lovers to One of GODIVA's three chefs in the world Chef Ilse Wilmots brought together with.

Chef Ilse Wilmots prepared Godiva's flavors for visitors at the tasting events held at Akasya Acıbadem, İstinye Park, Emaar AVM and most recently at Zorlu Center GODIVA CAFE.

For four days, visitors experienced unique recipes prepared for them and witnessed the production stages of these delicacies. In addition to delicious and classic GODIVA recipes, local delicacies such as tahini and Turkish coffee chocolate, pistachio and kadayıf filled milk chocolate truffle were also offered at the event.

Godiva Chocolate recipes prepared by Chef Ilse Wilmots:

Dark chocolate and tahini ganache covered with hazelnut powder
Dark chocolate and Turkish coffee ganache covered with cocoa powder
Dark chocolate ganache coated with cocoa powder and containing black olive granules
Milk chocolate truffle filled with pistachios and kadaif
Dark chocolate cups filled with Godiva chocolate ganache and hazelnut praline, decorated with nuts.

Source: HORECA TREND and GODIVA

Karaca Wins the “Most Innovative Brand” Award

Making a difference in the sector with its wide range of products such as tableware, kitchenware, small household appliances, home textiles and decoration, Karaca received the “Most Innovative Brand” award at the “Timeless Women” award ceremony of the Roots Women's Initiative, which consists of entrepreneurial and professional women who have proven themselves in the business world.

It was published

16 hours ago

December 13 2024

Author:

Elif Akin Yuksel

Karaca, which received the "Most Innovative Brand" award at the "Timeless Women" award ceremony, where the place of women in the economy and trade in Turkey is told through the stories of strong women and leading women in art, sports, politics, science and social life are rewarded, continues to maintain its success in the sector.

Karaca was deemed worthy of the “Most Innovative Brand” award at the event held at the Hilton Hotel on December 13. The award was presented to Karaca Board Member Selin Kiper by Minister of Trade Prof. Dr. Ömer Bolat. Karaca Board Member Selin Kiper, on the subject; "It is a great honor for me to be here today and receive this award on behalf of Karaca. This award is not only a reflection of Karaca’s past achievements, but also symbolizes our vision for the future, our passion and our commitment to innovation. As Karaca, we spend a lot of time on innovation. For our brand, innovation is not a goal, it is a part of our process… And as a 51-year-old company, one of our biggest dreams is to make Karaca a global brand. Many thanks to everyone who deemed us worthy of this award.” dwas.

Combining half a century of experience with the vision of developing innovative solutions and designs, Karaca continues to lead the transformation of the sector. The brand's R&D and design teams develop products that not only combine aesthetics and functionality, but also facilitate consumers' daily lives and offer personalized experiences. The innovation examples it offers in a wide range, from small household appliances equipped with smart technologies to home textile products prepared with environmentally friendly production methods, continue to strengthen Karaca's pioneering role in the sector.

Source: HORECA TREND and Karaca

The Good Wild's 'Upgraded Food' Category Inspires Chefs

The Good Wild, which has created a brand new food category by using the traditional innovation methods of sprouting and fermentation together for the first time in the world, brings together its food products with increased benefits and improved quality with the end consumer as well as the leading chefs of the gastronomy world. The Good Wild products, which have received full marks from the leading chefs in their field, are preparing to take a greater place in the out-of-home consumption sector.

It was published

21 hours ago

December 13 2024

Author:

Elif Akin Yuksel

Nutritionist Dilara Koçak and Food Engineer Hüseyin Şirin's long years of experience and expertise combined to bring to life The Good Wild, was born to bring together the benefits that the wild has inherently hidden in nature for thousands of years, from the beginning of agriculture to the present day, with the planet. As a result of the ongoing climate crisis in the world, The Good Wild is taking steps to produce the food of the future by taking inspiration from the wild due to the decrease in food resources and access to good food, and is taking steps to sprout the future with its “Upgraded Food” category.

The Good Wild, which is the first in the world to use sprouting and fermentation methods together and is a pioneer in its field, brings together its products and areas of use with the leading names of the gastronomy world. With its wide range of products consisting of sprouted products, sprouted fermented products and sprouted soups, dried legume sprouts, sprouted snacks, sprouted granola varieties, sprouted legume flours and crispy legumes, which it has improved with traditional innovation, The Good Wild is gaining the appreciation of more and more chefs every day. While sprouted snacks and granolas attract the attention of chefs, salads prepared with sprouted legumes and crispy legumes that can be added to meals are attracting attention.

Chefs say they feel close to the philosophy of the new “Upgraded Food” category created by The Good Wild, that the products inspire them and that they want to see more and different varieties.

Emphasizing the importance of adding value to food habits, Consultant Chef Aydın Demir said; “This new food category developed by The Good Wild excited me as a chef. I was pleased to know that we could develop brand new recipes with this category, as well as add new flavors to the traditional dishes, appetizers, and soups we already make. All of The Good Wild products are products that I can use in my recipes and menus. Especially snack plates, salads, and soups are the first categories that come to my mind to try the products.”

Dafni Ateşbaşı Founding Chief Yaren Çarpar; “After learning the story and philosophy behind the word “Yaban”, I felt even closer to the brand. In today’s world where eating is more than just filling your stomach, it is very enjoyable to know that “Upgraded Food” is food that is good for your body. Also, as a chef who cares about taste, I can say that The Good Wild products that offer taste and benefit together appeal to me. I would like to use sprouted mung beans and other fermented products in appetizers, spices in all hot and cold products, and crackers in my services along with my products.”

Buselik Meyhane Chef Mihta Yıldırımtaş, who stated that the definition of “The New Wild of the City” evoked in him the feelings of freedom, pioneering, innovation and naturalness, said; “Upgraded Food is like an even more super version of Super Food. Its hidden features have been brought to light, and it is an even more beneficial and delicious version of healthy food. All of The Good Wild products are delicious and creative products that I would like to use in my menu. I want to expand the area of use by using these products especially in fish and fish-related products. I am thinking of using fermented products in cold starters and garnishes, dried legume sprouts in purees, salads, side garnishes and crispy legumes to add umami to all dishes.”

Having completed its first round investment in July of this year under the leadership of Founder One, the first impact investment fund of Germany, Switzerland and Turkey, The Good Wild now continues its R&D studies with the EU support of TÜBİTAK as a brand that is on its way to becoming a global player and preparing for export.

Source: HORECA TREND and Dilara Koçak