Opening a Restaurant in Asia.....

Coord. Chef Ahmet ÖZDEMİR

 

The most important issue to be considered first is the "Gastronomy of the Future" local and regional tastes. For those looking for difference, it is intercontinental cuisine...

 

Opening a restaurant in Asia means facing both advantageous and disadvantageous situations. There are many different options in answering the question of how to open a restaurant in Asia. Certainly, not only one but a few answers about opening a restaurant in Asia are correct, and the real answers lie in exactly what you want.

 

The restaurant concept decision depends on which Asian country you are in. Supply chain and sustainability may be the most important topics to review. Because you can find many products that you can easily find in Europe, but at very high prices in some Asian countries. In fact, sometimes you are very likely to not find it.

 

Many fish you find in the Mediterranean come with different names and shapes in Asian countries. This problem is not just related to seafood. You may encounter this problem in the supply of varieties in all food inventory...

 

Local cuisines and gastronationalism trends in the developing world have a great place in 2023 world gastronomy trends. The gastronomy of the future is local and regional tastes. For those looking for difference, it is intercontinental cuisine...

 

In order to give clear answers about opening a restaurant in Asia, you should clearly define your restaurant concept among the top priority questions. If I need to give a few examples about some restaurant concerts in my field;

 

* Turkish cuisine (classic, innovative and modern)

* Old Istanbul cuisine

* Levantine cuisine

* Italian cuisine

* European cuisines

* Lebanese cuisine

* Intercontinental cuisines

* French cuisine

* Local and regional cuisines "specific" to countries

* Istanbul cuisine

* Anatolian cuisine

* Peruvian cuisine

* Chinese cuisine

* Japanese Kitchen

 

--- may be some of the world-famous restaurant concepts to be implemented.

 

But these preferred restaurant concepts are decisions that can be taken after necessary research. You cannot open it to any city by saying that I am opening this restaurant. Your Personal Decisions come with personal responsibilities. You cannot open a restaurant by saying I want to open this restaurant. If you have money, you open it to show off, but after 3 months you have to close it.

 

Opening a restaurant is opening a business enterprise. A commercial business is opened to make money. Unsuccessful businesses are not suitable for showing off. Success comes with money. In order to have the best restaurants in the city in the gastronomy sector, you either have to work with a good culinary consultant and restaurant consultant, or you have to have knowledge in the food and beverage and accommodation sector.

 

One of the most important issues when opening a restaurant in Asia is the sustainability of the products you will put on the restaurant menu. Check the markets and big markets in your country or city. Before making the menu, definitely check the products in your menu one by one.

 

Before opening a restaurant in Asia, be sure to check your personnel needs beforehand. It can be difficult to find kitchen and service personnel with the experience you want. In this regard, you may need to benefit from the people or institutions that provide Kitchen Staff Consultancy.

 

You can get support from me for international and intercontinental restaurant consultancy and kitchen consultancy on these issues.

 

My personal advice about international and famous chefs you will work with;

 

Many people are good at fishing. Fishing is important. Learning to fish is more important. Among the world gastronomy trends, chefs grown from the core gain importance. Some chefs come to new restaurant openings with a "TEAM" due to their professional inadequacy. Because he is not knowledgeable in his field, he is just popular. As they do not understand all the kitchen departments, they will help you with talking and advice. (This system will increase your kitchen costs 3-4 times...

 

However, the important thing is to benefit from the experience of knowledgeable chefs. Knowledgeable chefs come alone, train the chefs you need and deliver them to you, taking into account the food menu they have prepared. Real chefs don't give you fish, they teach you how to fish. Pretentiousness and popularity are a fire in the hay. It disappears very soon. Continuity means production, sustainability and standard.

 

Check the news of the chefs you want to work with and the information on their personal websites. A real chef shares his knowledge. He doesn't hide... the chef who hides his knowledge is the insecure chef. Because millions of new information is waiting to be found in the universe by its new owner...

 

* How many different articles has he written in his field?

* How many international restaurants has he opened?

* Is there an example of cost controllers and cost calculations for the mentioned restaurants?

* Is his name written under the restaurant menus he opened?

* With which articles did he help new vocational volunteers academically?

* How much did he share and teach his knowledge?

* How many chefs has he trained in how many continents and countries in the world?

* How many tutorials and tutorials on related topics does his personal website have?

* How many menu analyzes has he done?

* How many of the restaurants it opened are still operating?

 

Do not make a decision about the "chief you will work with" that concerns the future of your investment without finding the answers to questions such as ---. Popularity is not important, the important thing is to be knowledgeable and professional...

 

Google is not "stupid". It is artificial intelligence. It keeps the records of the most successful chefs in the world and when you search for its name, it brings up the work of the relevant chef. The monthly cost (subscription) of the news on the relevant news sites is at most $ 70... my personal advice is to leave the news and advertisements made for a fee. Do not be deceived by such works. you can examine the personal work of the chefs that may be useful to you and get inspired by them...

 

*** You can contact me through my contact information for more information on the topics mentioned in the above article and to get support on the topics within my service areas for gastronomy consultancy. ***