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

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 

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