OUR POLICIES

FOOD SAFETY POLICY

  • Our system, continuously reviewed and updated from the raw material stage to the moment our product reaches the guest, has been established in accordance with the requirements of the ISO 22000 Food Safety Management System standard and aims for continuous improvement.
  • In line with our guests' expectations, we prepare and present the finest flavors of both world and traditional Turkish cuisine, ensuring compliance with hygiene rules and safety. This is why we emphasize the importance of training and ensure the participation of our suppliers who provide all the materials used, just as much as our staff who carry out the product preparation.
  • We constantly measure and review the suitability of the services we offer to our guests and work to improve them.

ENERGY POLICY

With the use of renewable energy and the efficient and effective use of our natural resources, we systematically monitor our energy consumption in all our activities and aim to reduce energy use. In this regard, we establish, implement, and ensure the continuity of an energy management system with the goal of reducing energy use.

  • In accordance with ISO 50001:2018 Energy Management System standard and to ensure the continuity of the system, we are committed to:
  • Prioritizing the energy-efficient characteristics of newly procured products and equipment, aiming to reduce our environmental footprint.
  • Increasing the use of renewable energy sources and promoting the adoption of renewable resources.
  • Identifying risks and opportunities to enhance sustainable energy efficiency and effectiveness, striving for continuous improvement in energy performance.
  • Determining the technical requirements related to legal regulations, guest needs and expectations, and obligations defined by contracts to establish an appropriate energy management system.
  • Regularly reviewing the energy management process and making updates when necessary.
  • Periodically reporting our monitored energy performance and sharing it with our guests and stakeholders.