Why Are Restaurants Closing? | Food and Art Combined: The Closure Story of Ata Restaurant

In Türkiye, many restaurants and cafes have recently decided to close their branches or cease operations due to rising costs, changing consumer habits, and challenging conditions in the sector.

In the 46th episode of HORECA Agenda, we host Osman Kartaler, the founder and calligraphy artist of Ata Restaurant, which decided to close after operating for 3 years in Ankara Beytepe due to increasing costs and challenging conditions in the sector. In this episode titled "Food and Art Together: The Closure Story of Ata Restaurant";

• The founding story of Ata Restaurant,
• His journey spans from the art of calligraphy to restaurant management.
• The real reasons behind the decision to close,
• The mistakes they made and the lessons they learned in restaurant management,
• The differences between tavern culture and the restaurant concept,
• Problems in finding and employing personnel in the service sector,
• The impact of rising costs and menu prices on customer behavior,
• We're addressing the unspoken realities of the restaurant business with complete frankness.

Entrepreneurs considering opening a restaurant, professionals operating in the HORECA sector, and anyone closely following the world of gastronomy shouldn't miss this episode, which contains valuable experiences and candid assessments.

🎥 Enjoy the show!