Brand
Özlem
29 products listed
On a menu, a product's name does as much work as the recipe. A line reading simply 'sausage' is perceived as generic, while a name belonging to a known culinary tradition positions the product; the g…
The number of stock lines is one of a kitchen's invisible costs. Every additional line means a separate order, a separate shelf position, separate date tracking and a separate waste risk. Ingredients…
The demand for some products is not steady across the year. Pastirma is the typical case: consumption rises in the winter months, when bean stews and hot breakfast menus come to the fore, and falls m…
For premium pricing to be sustainable, the difference has to be perceptible to the guest. A quality difference that cannot be perceived turns into price resistance on the second order; the guest does…
The reason a customer does not buy a product is not always price. With pastirma it is often the garlic: there is a large group who would rather not eat garlic during the working day, who dislike the …