gastronomy consultation

  Small Opening What Does "Small Opening" Mean? Restaurant businesses generally try to accept guests for a moment by the operators after they exit the construction phase. While testing the kitchen and service units, gas controls, final controls of the electrical installations, some businesses accept guests. In fact, this is not an absolutely correct theory, and the first guests of the restaurant are usually sent off with disappointment. In my international gastronomy consultancy , one of my red lines among my service areas and one of the most important issues is that I don't even give "comaç" to anyone without a small opening... You are likely to encounter the small opening word, " small opening ", generally in European countries and states of the United States. In Turkey, you can see this habit in brand restaurants , exemplary restaurants or restaurants opened as a result of professional approaches. But when we take into account the 2022 world restaur

  What are the Restaurant Concept Types? Restaurant Concept Examples... One of the new trends in gastronomy is the restaurant menu design and the efforts to create Restaurant Menu contents, as well as the comments made by the regulars about how the related designs fit the restaurant concepts or how much they reflect the real identity of the restaurant. After the pandemic, gastronomy researches made according to New Food Trends & Restaurant Trends in 2022 have already started to be applied in food, beverage and accommodation sector businesses. Even the restaurant businesses of the years have abandoned their old habits and adopted new restaurant trends in 2022 . In the research I conducted before writing this article, I saw that some gastronomy and restaurant management experts, who are considered experts in the subject, unfortunately wrote the criteria for menu design and menu content creation as if it were a similar topic. Especially if I have to specify at the beginning of my arti

  What Does the Grand Opening Mean? Restaurant businesses usually have an effort to accept guests as soon as possible after the small opening. For this, the feedbacks are examined every day and the results of the survey are taken into consideration with great anticipation. The testing of the kitchen and service units is over, time has passed since the last controls, and both the kitchen and service personnel have demonstrated what they can withstand by living their final limits. Although the first guests who came to the restaurant were disappointed in the small opening period, the 4 or 8 week trials, overtime, harsh conditions, high work limits and temporary malfunctions in the systems are now over. One of my favorite programs in my international gastronomy consultancy is to perform the grand opening after the  small  opening . Sometimes they call it the " grand  opening ". Although the word "big opening" is used in many different businesses, it generally has a diff

  Revitalizing Mevlevi Cuisine Foods in Gastronomy Tourism in Konya Mehmet ERTAŞ-a, *Birsen BULUT LEFT-b, Ceyhun Caglar KILINC-a Summary The importance of Mevlana Celaleddin Rumi is rapidly increasing the number of tourists coming to Konya in the global tourism industry. Mevlevi cuisine is an unknown key factor for the competitiveness of tourist destinations. The aim of this study is to touch on important points about table culture in Mevlevi cuisine and to introduce Mevlevi foods due to their local and authentic values. The study also includes general characteristics of Mevlevi Dishes in Gastronomy Tourism , such as eating habits. Mevlevi foods have been prepared for centuries using almonds, bulgur, chickpeas, honey, meat, eggplant, celery and molasses, except for seafood.  In the Mevlevi cuisine, cooking in water, frying in oil, cooking in dry heat and cooking in a mixture of oil and water are used. In addition to these, the preparation of Mevlevi food has some differences from other