72-Year-Old Yeast Prepared in 50 Hours

The biggest difference of Capri Cafe Bistro is hidden in the special techniques used in pizza dough. The dough, which goes through a meticulous 72-hour fermentation process, is prepared with a 50-year-old traditional yeast. Thanks to this technique, the dough gains a more aromatic, easy-to-digest and intense flavor structure. This recipe, which emerged with Chef Angelo's detailed R&D process, offers a flavor experience that leaves a long-lasting impression on the palate with its strong structure that emphasizes protein.

“The Wizard of Dough” in Nişantaşı

At Capri Cafe Bistro, where every detail from the water to the flour used in the preparation of the pizza dough is analyzed, the dough developed with experiments with different types of flour and special fermentation techniques bears the signature of Chef Berardinelli. Presenting traditional recipes with a modern interpretation in every plate, Capri aims to create a strong taste identity that will be etched in the palate's memory.

Italian Spirit with Local Products

Capri's kitchen uses quality local products grown and produced entirely in Türkiye. Italian recipes are reinterpreted with ingredients from this geography. The kitchen team consists of a strong staff trained by Chef Angelo himself and remaining loyal to Capri's flavor philosophy.

Two Powerful Names of the Gastronomy World Together

Murat Çetintürk, one of the pioneers of French wine production, and Mehmet Uzunöz, an experienced name in the food and beverage sector, brought their passion for gastronomy together under the roof of Capri Cafe Bistro. This visionary partnership brings Nişantaşı not only a stylish Italian restaurant, but also a characterful, original and permanent gastronomy brand. 

Capri: A Vineyard of Taste

Capri Cafe Bistro offers its guests not only food but also a lifestyle and culture. With its atmosphere that makes you feel the warmth of the streets of Italy, its menu that offers the characteristic texture of Italian cuisine in every bite and its sincere service approach, Capri invites you to an unforgettable taste journey in Nişantaşı.

Source: HORECA TREND and Capri Cafe Bistro

Aslı, a cafe-bakery chain operating under Eksim Holding's Food Group, has launched a sustainability-focused food compost project as part of the "Enough" social responsibility campaign. Aslı, which has one of Türkiye's largest integrated food production facilities, aims to reduce waste and minimize environmental impacts with this project it has implemented for the recycling of food waste.

An average of 2 tons of waste is transformed per month

Sustainable Living and Environmental Protection Association (KORU) In the project carried out in cooperation, food waste from Aslı's production facilities is turned into compost in KORU's recycling facility. In this direction, an average of 1.200 tons of food waste per month from the Aslı Dudullu factory, which has a monthly food production capacity of 2 tons and is suitable for recycling, is sent to KORU's compost production facility operating in Ümraniye at certain intervals. The composting process that begins here is carried out with the hot compost method. The waste is first physically sorted and cleaned of foreign materials such as plastic, glass and metal. Then, it is put through a shredder and brought into a form that will accelerate decomposition.

Used in the cultivation of vegetables, fruits, ornamental and field crops

The compost obtained at the end of this process, which is completed within 24-36 hours thanks to microorganisms working at high temperatures, is used especially in the cultivation of vegetables, fruits, ornamental and field plants with its rich organic matter content. These natural fertilizers, which facilitate the aeration of the soil, increase its water retention capacity and support the nutrient intake of plants, are donated to the Parks and Gardens Directorates of local governments with which KORU cooperates, contributing to the sustainability of green areas.

Sustainable Practices Continue in Branches

Composts transformed from waste from the Aslı factory are offered to guests at Aslı’s 34 branches. In addition, different sustainability-focused practices for guests are also noteworthy. Aslı encourages an environmentally friendly approach by offering a 50 percent discount on coffee purchases to guests who come with a thermos. This practice aims to reduce the consumption of single-use products and support sustainable consumption habits.

Source: HORECA TREND and Aslı

Hakan Bey, could you tell us a little bit about yourself?

Hello, I am Hakan Kahyaoğlu, the founder of Bewley's Black Beer & Bistro Cafe. My business life started with Belinay Gıda and Vozzi. These processes gave me very valuable experiences in the food sector. However, the passion inside me wanted to take me one step further. I founded Bewley's Black Beer & Bistro Cafe with a new area and a new concept. Everything I learned during this process inspired us to make our brand more original and offer a different experience.

Can you share with us the story of how Bewley's Black Beer & Bistro Cafe was founded?

Bewley's Black Beer was a project where I took a bold step as a young entrepreneur. After the experiences I gained at Belinay Gıda and Vozzi, I aimed to bring a different breath to the sector. I wanted to create a unique place with both its content and atmosphere by blending a creative beer culture and bistro style. My aim was not just to open a cafe or restaurant, but to offer my guests both delicious beers and a pleasant living space. Creating an experience that appealed to different age groups and cultures was our priority.

What Sets Bewley's Black Beer & Bistro Cafe Apart from Other Venues?

First of all, there is real passion in the business. Instead of classic menus or designs, originality and innovation are the focus of our venue. We designed everything in a fresh, creative and dynamic way. While carefully selecting the drinks on our menu, we also created our bistro area as a living space. We aim to offer our guests not only food, coffee and drinks, but also an unforgettable experience.

What Kind of Challenges Have You Encountered in Your Entrepreneurial Journey?

As an entrepreneur, I have always faced some challenges. It was not easy to create a brand at a young age, but every obstacle pushed me to move forward stronger. In the beginning, we experienced financial difficulties and operational difficulties from time to time, but at the end of these processes, we gained valuable experience. Today, we have taken steps to move Bewleys Black Beer & Bistro Cafe to its solid position in the industry, and every challenge has presented us with an opportunity.

What are your future plans and goals?

My goal is to make our Bewley's Black Beer & Bistro Cafe concept a recognized brand not only in the local market but also internationally. We are planning to gradually enter global markets. We also aim to enable our Bistro Cafe to reach a wider audience by implementing the franchise model. I plan to take even bigger steps in the future and always maintain the innovative spirit in the sector.

Source: HORECA TREND