![How Does the Cloud Kitchen Model Work? Guest: Harun Özdemir [Mizanplus Kitchens] | HORECA TREND](https://www.horecatrend.com/wp-content/uploads/2026/06/mizanplus-kitchen-150x150.png "How does the cloud kitchen model work? Guest: Harun Özdemir [mizanplus kitchens] | horeca trend | horeca trend")
HORECA AGENDA I From Grape Pulp to Value Added Content – Guest: Hande Güventürk [Posamas]
As the HORECA TREND team, we bring you the latest developments in the industry, important brand news, and current topics through our live broadcasts, which we hold 3 days a week...
In this episode, we host Posamas Founder Hande Güventürk.
We have a pleasant conversation about the transformation of grape pulp into high-value-added ingredients, the potential of Kalecik Karası grapes, the place of Vin.Spa products in hotel and spa applications, sustainability-focused business models, and Posamas' new term goals.
You can find news, interviews, investments, events and trends from the world of hotels, restaurants, cafes and catering on HORECA AGENDA.
💬 Interviews with industry professionals
📈 New product and brand launches
🍽 Innovations from the world of gastronomy
🏨 Fair and event developments
🌐 www.horecatrend.com
📩 info@horecatrend.com
(I.e. METU Technopolis, Ankara
![HORECA AGENDA I From Grape Pomace to Value Added Content – Guest: Hande Güventürk [Posamas] | HORECA TREND](https://www.horecatrend.com/wp-content/uploads/2025/12/kahve-dunyasi-150x150.jpeg "horeca agenda from grape pomace to value-added content – guest: hande güventürk [posamas] | horeca trend | horeca trend")
![HORECA AGENDA I From Grape Pomace to Value Added Content – Guest: Hande Güventürk [Posamas] | HORECA TREND](https://www.horecatrend.com/wp-content/uploads/2025/12/horeca-gundem-12-150x150.png "horeca agenda from grape pomace to value-added content – guest: hande güventürk [posamas] | horeca trend | horeca trend")
Be the first to comment...