TÜSİD Fair is a major meeting platform in the industrial kitchen sector. As Öztiryakiler, we see this fair, which grows every year, as a perfect opportunity to share developments in the sector and to establish closer relationships with our business partners worldwide. We look forward to meeting with sector professionals this year with our rich product range and innovative technology-based solutions.

We Will Be at the Fairground with Innovative Products and R&D Studies

This year, Öztiryakiler As, we will exhibit many new technological products and solutions of our R&D center at the fair. Our innovative and value-added products will address the needs of both businesses in Türkiye and professional users in our expanding markets worldwide.

Among the main products to be exhibited in the fair area; our Combi Ovens, refrigerators with different sizes suitable for every business, our latest technology dishwashers, cooking products, countertop equipment, high-performance preparation machines, cafe and bar products, world-famous coffee machines and in addition to this, the world giant Hoshizaki ice machines in the cooling product groups will be presented to the attention of our visitors at our stand.

We Expand Our Global Markets with the Fair

This year, we consider Hostech By TUSID as a productive meeting opportunity not only with businesses in Türkiye but also with our business partners worldwide. Every step we take towards opening up to global markets will not only grow the Öztiryakiler brand, but will also reinforce Türkiye's success in the industrial kitchen sector.

We believe that this year's fair will provide great benefits to strengthen mutual cooperation with our participants and to share the latest innovations in the sector. We also see this fair and the processes that follow as a step to deliver our domestic products to more countries around the world.

Our Export Successes and Global Growth Strategy

Öztiryakiler strengthens its title as Türkiye’s largest industrial kitchen equipment exporter every year. At the “2024 Metallic Stars of Export” award ceremony organized by the Istanbul Ferrous and Non-Ferrous Metals Exporters’ Association (IDDMIB), Öztiryakiler maintained its 15st place as the export leader in the “Industrial Kitchen Products” category, as it has for 1 years. Exporting industrial kitchen products to more than 5 countries on 130 continents with our Ozti brand, our company not only provides products in the global market, but also increases its influence in global markets by providing project-based services and after-sales support.

Our Work Focused on Domestic Production and Innovation

Öztiryakiler has largely replaced imported products with domestic production since the 1980s. Today, our company, which carries out 90 percent of its projects with domestic production and its own brand, continues to contribute to the sector by offering more innovative products every year. In addition, the new products to be exhibited at the fair will further strengthen domestic production capacity and help Türkiye become a strong player in global markets.

Source: HORECA TREND and Öztiryakiler

Leading representatives of the food, beverage, accommodation and catering sectors came together at the “World Walnut Day” event held at the Ankara Sheraton Hotel. Participants had the opportunity to get to know the place of walnuts in health and gastronomy more closely.

The event started with the opening speech of Elif Akın Yüksel, Editor-in-Chief of HORECA TREND Newspaper. Speaking at the event, California Walnut Commission (California Walnuts) Türkiye Representative Feray Alpay, shared detailed information about California walnuts. He made a presentation about the production stages, quality standards and nutritional values ​​of walnuts.

Birol Akman, President of the Anatolian Tourism Operators Association (ATID) gave a speech about the relationship between the tourism sector and food and the importance of Ankara and Anatolian gastronomy tourism.

One of the most striking parts of the event was “Health and Taste Meet with California WalnutThe panel titled “ ” was moderated by Elif Akın Yüksel. In the panel, Dr. Dietician and Psychologist Pırıl Şenol Chief Emrah Fandakli, shared with the participants the positive effects of walnuts on human health and creative recipes that can be prepared with walnuts.

At the end of the panel, Mahmut Dolmacı, the founder of Mahmut Dolmacı Baklava & Pasta & Börek brand, who uses walnuts extensively in his kitchens, and Baklava Master Mahmut Dolmacı took the floor. Stating that he uses walnuts in his desserts, Dolmacı also talked about the world record he broke with a giant baklava.

After the panel, participants: Sheraton Hotel Executive Chef and Turkish Chefs Federation (TAFED) President Zeki AcikozSpecially prepared under the coordination of California walnut themed menu The flavors on the menu were greatly appreciated. In addition, a live presentation of the warm walnut salad prepared by Chef Emrah Fandaklı was held and the final California walnut fig dessert was served to the guests.

The event brought together HORECA professionals and industry stakeholders, demonstrating the potential of California walnut in the industry.

Source: HORECA TREND and California Walnuts

Guiding the sustainability journey of restaurants and chefs Metro Turkey Fairmont Quasar Istanbul, which embraces the responsibilities of sustainable tourism, Kemalcan Yurttaş, Chef de Cuisine at Aila RestaurantHe drew attention to how food waste can be prevented at Ramadan tables with the iftar meal prepared by .

While setting delicious tables during Ramadan, the month of sharing and abundance, Metro Turkey and Fairmont Quasar Istanbul, which do not forget their responsibilities towards the environment, organized an iftar dinner to discuss what can be done to spread sustainability and waste-free recipes in professional kitchens. The iftar table, prepared with sustainable kitchen principles, emphasized the importance of local and geographically indicated products, and focused on how to prevent food waste during Ramadan. Aila's Kitchen Chef Kemalcan Yurttaş inspired the sector with his "Sustainable Iftar Table" prepared using Metro branded products.

Metro Türkiye Prevents 11.5 Tons of Food from Going to Waste

Stating that the issue of food waste is one of the most important topics in the sustainability studies they carry out to protect the values ​​of Turkish cuisine and pass them on to future generations, Metro Türkiye Corporate Communications Director Dr. Aslı Duran, “We started our sustainability journey with the title “Can a Plate Change Tomorrow?” We started by saying. The gastronomy sector is much more connected to environmental and ecological conditions than we think. Our limited resources are running out every day, and unfortunately, one of the most important reasons for this is food waste. The amount of food waste in the world is 1.3 billion tons, and 26% of this comes from the food and beverage sector. As the closest business partner of the food and beverage sector, we follow a strategy that includes our entire sphere of influence and ecosystem. In addition to fulfilling our responsibilities in our own operations, we also include our suppliers in the process and shed light on our professional customers such as hotels and restaurants, who will really strengthen this effect. In our own work, we have prevented 2017 tons of food from being wasted since 11.575, and ensured that approximately 10.650.000 meals reached those in need. We have prepared guides to guide the food and beverage sector, and created platforms where we share all the steps to be taken regarding sustainability. We continue to shed light on the sector with the practical trainings we organize at Gastronometro and the waste-free recipe examples we develop. "During the month of Ramadan, when food waste can increase, our wish is that all carefully prepared menus and all iftar tables where we come together with a sense of solidarity and sharing will be waste-free."

Aila Restaurant Takes Firm Steps Towards Sustainability

Aila's Kitchen Chef Kemal Can Yurttaş expressed their understanding of sustainability with the following words:

“As Aila, we are taking care to preserve the deep-rooted heritage of Anatolian cuisine and carry it into the future with a sustainable approach. We support local producers, use geographically indicated and natural products, and adopt a responsible and nature-friendly approach in our kitchen. We implement portion control, efficient inventory management, and waste-free kitchen practices in close collaboration with our suppliers to minimize food waste. Gastronomy has a much stronger connection with our environment than we think. In this era when our natural resources are rapidly depleting, we see sustainability in our kitchens as a necessity, not a choice. In line with Fairmont Quasar Istanbul’s environmental and social responsibility principles, we will continue to pursue our sustainable gastronomy journey with the same determination.”

At the invitation, special flavors were served with a special presentation by Chef Kemalcan Yurttaş, where no food was wasted and local and geographically indicated products, which are of great importance in terms of food sustainability, were used. From chickpea Karacadağ rice soup to Tarsus hummus, from Antakya tabbouleh to sea bream pastrami, from Konya Bozkır tahini baba ghanoush to mushroom roast, from Konya yağ ekmek to Balıkesir lamb shank tandoori and date-filled baklava yufka, all flavors received full marks from the guests, while each variety also revealed how an iftar table can be prepared with a waste-free kitchen approach.

Source: HORECA TREND and Metro Türkiye