How do public administrations meet food needs? 

Public administrations meet their food service needs with several different methods. The most basic and long-standing method is to purchase food from the market by tender, and to carry out the cooking and distribution processes with the administrations' own means. This method is still used in many military units.  

The other method is purchasing food services with ingredients. In other words, administrations purchase food supplies and cooking services from the same contractor. 

The least common form of food purchase is the purchase of rations. Food rations are purchased for short-term missions, such as AFAD officers, police, soldiers, etc.

How do the administrations determine the type and quality of the food they purchase through tender, either cooked or as rations?

Administrations determine the type, quantity and quality of the food they will purchase in their technical specifications and go out to tender. However, care is taken to ensure that the food in question is of a quality appropriate to the administration's duty. For example, law enforcement officers on operational duties need to take in the necessary calories or hospitals need to provide diet food for diabetic patients. For this reason, food lists are prepared by experts. Administrations assign dietitians or food engineers to this task. 

How do public administrations purchase food services?

Türkiye's public procurement market size reached 2023% of GDP in 6.  In 2024, public procurement increased to 2.5 trillion lira, of which 450 billion lira was made up of the service sector, including food service procurement. 

Every year, more than 700 companies sign contracts with public administrations, either individually or through partnerships, within the scope of food services.  In this context, it makes an average of more than 2.500 food service contracts every year. The most important of these contracts are carried out by companies operating in Ankara. The most important reason for this is that the administrations within the scope of the central government are located in Ankara. 

Can you say that the competition among companies operating in the food sector is quite intense in tenders? 

Food service procurement tenders are an area where there is a lot of competition. I would like to explain this by giving an example. In 2024, more than 2.000 objection complaints were made to the Public Procurement Authority for food service procurement tenders, citing various reasons. In other words, companies that wanted to compete under more favorable conditions in food service procurement tenders did not hesitate to take the issue to the Authority. Again, in a tender held in Ankara in 2024, 22 people submitted bids, and the margin of error was as high as 55%. In other words, there is fierce competition. However, tender competition can also be at more reasonable levels due to reasons such as the location of the tender, the nature of the administration, and the feasibility of the specifications.   

In an environment where there is so much competition, how do public administrations ensure that the food is produced to the specifications and quality they want?

This is a very important question. Especially today, as a result of the inspections carried out by the Ministry of Agriculture and Forestry, food products that are understood to be counterfeit or adulterated are disclosed. It is very difficult for the administration to inspect the ingredients used in food in detail and to identify such foods. For this reason, it is important to control companies that sign contracts with high deduction rates by offering prices well below the approximate cost. 

What do you think companies that want to get a share from the highly competitive food service procurement but have not participated in a tender before should do?

Recently, there have been important developments in our public procurement system. For example, e-tenders have become widespread. Tenders are now being held in a more secure environment. In other words, a company operating in Edirne can participate in a food tender in Kars using the computer on its desk.   

However, the real problem stems from not being familiar with the tender legislation and not being able to read the tender documents prepared by the administrations sufficiently. Currently, dozens of food companies have been banned from tenders due to their lack of tender literacy. 

As someone who has been a tender consultant to the most important food companies in Türkiye, I must say that all companies that make high profits in tenders definitely receive consultancy from professionals. In short, there is no point in participating in food service tenders without knowing the tender legislation.

There are many companies across Türkiye that have problems with food service procurement tenders. What are the main services you provide to these companies as a corporate entity? 

Public tenders are conducted with complicated legislation that is difficult to understand and whose implementation is based on experience. In addition, tender practices are an area with definitive provisions in terms of form and duration, which have restrictive rules. Not only the tender, but also the inspection and acceptance procedures, price difference and entitlement procedures are areas where almost all contractor companies have disagreements with the administration during the execution of the contract. 

Public procurement legislation consists of two separate laws, dozens of secondary legislations and countless regulatory decisions. It is not possible for a food company to know the legislation to the letter and follow it on a daily basis. For this reason, companies that do not want to make mistakes work with us. 

What advice would you give to food companies to access detailed information within the scope of tenders? 

Today, “knowledge” is the most important power! For this reason, we produce content on hesap.tv to share the knowledge and experience we have gained over the last 30 years with the public. I recommend that you review the “Public Procurement Law and Practices”, “Public Procurement Contracts Law” and “Service Procurement and Labor Law Practices” sections on this channel. 

Similarly, I recommend our 3 books that companies that will participate in tenders within the scope of food service procurement can benefit from. The first of these is our work called “Documents Showing Work Experience in Public Tenders”, which contains important information on participating in tenders. The second is our work called “Determination, Questioning and Explanation of Extremely Low Bids in Public Tenders”. The last book I can recommend is our work called “Procedures for Prohibition in the Public Tender Process”. This book is an important book that compiles the issues regarding not being banned during the tender process or what kind of procedures should be done in case of a ban.

Who is Ilyas Kilic?

İlyas Kılıç completed his undergraduate and graduate education at the Military Academy and Selçuk University. Kılıç is a public administration specialist and also a tender consultant. After working for 20 years in public institutions within the scope of tender and contract law, he retired in 2010 at his own request. He wrote articles on tenders in many newspapers and magazines. He edited tender books published by Kılıç Academy Publications. 

Ilyas Kilic, who is also the chairman of the board of directors of Kilic Corporate Consultancy Inc., provides consultancy services to various public institutions and corporate companies within the scope of tenders. Kilic Corporate Consultancy includes tender experts, lawyers, expert auditors and solution partners. Together with his team, he informs the public within the scope of tenders via the tender.tv YouTube channel. 

Source: HORECA TREND 

The HORECA sector, which includes Hotels, Restaurants, Cafes and Catering services, is very careful about personnel training. It is undeniably one of the cornerstones of modern economies. HORECA sector An integral part of its success is the staff who carry out its activities every day. Therefore, staff training is not just a procedure, but a critical component in ensuring the sustainability of the business, customer satisfaction and overall growth. Let's examine the details of why staff training is vital in the HORECA sector.

The Dynamic Nature of HORECA

First, to understand the importance of training, it is necessary to acknowledge the inherently dynamic nature of the HORECA industry. With ever-evolving customer preferences, technological advancements and changing market dynamics, businesses must remain vigilant. To achieve this agility, a staff that is well-equipped and adaptable is critical.

In this vast HORECA landscape, businesses also witness the rise of trends such as gastronomy, room aesthetics or event formats. Understanding these trends requires a proactive workforce trained to anticipate and adapt. Furthermore, as the industry becomes more integrated with technology, it is necessary to ensure that staff are not only competent in traditional roles but also in using modern tools and platforms.

In addition, the global nature of the HORECA sector means serving different customers every day, especially in tourist-heavy areas. From understanding various dietary requirements to recognizing cultural nuances in service etiquette, the demands on staff are multifaceted and constantly changing. Training therefore becomes the bridge between these dynamic challenges and the consistent delivery of quality service.

HORECA Sector and Personnel Training

Enhanced Customer Experience: Well-trained staff can provide superior and consistent service. Whether it’s a hotel receptionist or a restaurant waiter, well-trained employees can elevate the customer experience, leading to repeat business and positive reviews.

Operational Efficiency: Training equips staff with the knowledge and skills to perform tasks more effectively, which increases operational efficiency, reduces errors and can significantly reduce costs in the long run.

Employee Retention and Satisfaction: Employees who receive consistent staff training feel valued and are less likely to seek opportunities elsewhere. This not only saves on recruiting and placement costs, but also fosters a positive work culture.

Adherence to Standards and Regulations: The HORECA sector often has strict health and safety regulations. Regular training ensures staff are always up to standard, reducing the risk of legal complications.

Beyond the immediate benefits, staff training plays a crucial role in creating a distinct brand image. After all, customers often remember their interactions with staff more vividly than any other aspect of their visit. These memories, both positive and negative, play a critical role in shaping their overall perception of a brand.

And in the age of instant online reviews and social media feedback, staff performance is under constant scrutiny. Proper training can help keep the spotlight on you, turning every customer interaction into a potential positive reference. In this interconnected digital age, the ripple effects of a single exceptional service experience can be significant for business growth.

The HORECA sector is very careful about personnel training.

HORECA Personnel Training Spectrum

Personnel training in the HORECA sector is not a one-size-fits-all solution. Different roles require different training approaches:

Technical Training: This relates to specific skills, such as operating a particular kitchen appliance or using a hotel management software.

When we delve deeper into the field of technical staff training, we see that it’s not just about understanding the equipment or tools. It also involves knowing the principles behind them. For example, a chef is not only trained to use an oven, but also understands the science of cooking, the chemistry behind flavor combinations, and the physics of heat. This depth of knowledge allows them to adapt and deliver, even when faced with unfamiliar equipment or unexpected challenges.

What’s more, as technology evolves, new tools and machines find their way into HORECA’s premises. Whether it’s the latest coffee brewing device or a sophisticated hotel reservation system, ongoing technical training ensures that staff stay ahead of expectations, ready to maximize the potential of new tools to enhance the customer experience.

Soft Skills Training: Essential for roles that interact directly with customers. This includes communication skills, conflict resolution and emotional intelligence.

While technical proficiency is essential, it is often the soft skills that separate the average HORECA organization from the remarkable one. In addition to communication and conflict resolution, there is also an emphasis on empathy. Being able to put yourself in the customer’s shoes and understand their needs, desires, and even their unspoken concerns is invaluable. This personal touch often leads to lasting customer relationships and loyalty.

Another critical soft skill in the HORECA sector is adaptability. Given the unpredictability of the service industry – from sudden influxes of customers to unexpected challenges like power outages or supply shortages – staff need to think on their feet, making quick decisions while maintaining composure. Training that includes role-playing or situational analysis can help develop these skills, preparing employees for real-world scenarios.

Health and Safety Training: This is very important given the close interaction with food and public spaces. It covers food safety, hygiene standards and emergency procedures.

Beyond understanding health and safety regulations, this training instills a sense of responsibility in staff. Staff not only comply with the rules, but also become stewards of customer health and safety. Emphasizing the importance of habits such as regular hand washing or proper food storage techniques as moral duties, not just regulations, can ensure that they are taken seriously.

There is also a greater focus on mental health and safety in today’s world. Especially in high-stress jobs such as those in the HORECA sector, it is crucial to recognise signs of burnout or stress in oneself or colleagues. Training sessions now often include elements of mental wellbeing and ensure staff know how to seek help or offer support when needed.

Cultural Sensitivity Training: Since HORECA businesses often cater to an international clientele, understanding and respecting different cultures can significantly improve the customer experience.

The global appeal of the HORECA sector means that businesses often find themselves speaking to a mosaic of cultures. Cultural sensitivity training is no longer about understanding basic dos and don’ts. It delves into the deeper nuances of cultures, helping staff understand the histories, traditions and values ​​that shape customer behaviour and preferences.

Furthermore, with the global rise in awareness of inclusivity, cultural sensitivity training includes understanding and addressing different gender identities, disabilities, and even ideologically based dietary preferences like veganism. Such comprehensive training ensures that every client feels seen, respected, and valued, regardless of their background or preferences.

Today’s training also focuses on staff mental health. Given the high-stress nature of many HORECA jobs, courses that focus on stress management, resilience and even mindfulness are becoming increasingly important. This holistic approach ensures that employees are equipped to cope with the pressures of their jobs while maintaining a positive attitude.

Similarly, staff training in the HORECA sector now includes environmental sustainability issues. With increasing awareness of environmentally friendly practices, staff need guidance on waste management, energy conservation and sustainable resource use. By aligning training with global sustainability goals, businesses not only increase their operational efficiency, but also strengthen their brand image with environmentally conscious customers.

Staff Training and Challenges

While the benefits of training are undeniable, there are also some challenges. For many businesses, especially smaller ones, budget constraints can be a significant barrier. Additionally, the high turnover rate in the HORECA sector can sometimes deter employers from investing heavily in training. However, it is important to view training as a long-term investment rather than a short-term cost.

For the HORECA sector to develop, more focus needs to be placed on staff training. As customer expectations increase and competition becomes fiercer, businesses that prioritize continuous learning and employee development will undoubtedly stand out.

HORECA businesses can ensure they stay at the cutting edge of service excellence by integrating regular feedback, adopting advanced training methodologies and fostering a culture of continuous learning.

The Road to the Future

Another growing trend is incorporating feedback from staff into training modules. After all, they are the ones on the front lines and experiencing the challenges firsthand. Their insights into real-world scenarios can help shape more relevant and effective training sessions. This collaborative approach to training not only improves content quality, but also boosts employee morale because they feel their feedback is valuable and impactful.

Another important aspect of future training will be scalability. As businesses grow, expand or franchise, training modules should be designed to be scaled or changed without major overhauls. This ensures that staff training remains consistent and aligned with the brand’s values ​​and goals, regardless of the size or location of the business.

The HORECA sector has enormous power, with a wide area and a direct impact on economies. This power is driven by its people. Investing in them, developing their skills and ensuring they are equipped to face the ever-evolving challenges of the sector is not only advisable, it is also a must. As the saying goes: “Well-educated staff are the backbone of a successful business.”

Source: HORECA TREND