Wherever you are located, providing a high quality catering service is one of our organizational goals. On-Site Catering in Istanbul saves your time and money.     All preparations are carried out by our experienced staff led by the project manager.

The basis of the taste of Istanbul Catering is the "A" quality of ingredients used in the production that is controlled by skilled chefs.    
Menu is prepared by our food engineer taking into consideration calories and nutritional values. The process of production is controlled by our food engineers starting from the raw materials and until the food is finally cooked.

Eating is one of the fundamental needs of human being. It is an intuitive act, at the same time a need that should be consciously satisfied. Catering is a matter of fact upgrading eating to the level of “nourishment” where satisfaction is not solely enough and healthy food is prepared and served in hygienic environments.

Catering, with its principles of choice of quality nourishment, preparation of healthy food in hygienic environments and a proper presentation, is a big convenience for every subject, every sector, and every life style that has something to do with eating.

Catering is a consistent service not only with the good quality production and perfect serving, but also with the generation of inner and consecutive food chain. Above all with the replacement of a company's or a society's energy that diminishes during the working day, increasing the performance yet saving time.

Catering is the short definition of assuring customer satisfaction with superior quality ingredients, healthy production and perfect presentation by experts of business.

“Healthy Food in Safe Hands...” The importance of providing hygienic and healthy conditions in food sector is a fact beyond question, like in every sector that is directly related with human health. On the other hand, maintaining the sustainability of these conditions is an other critical point. As Yemek Istanbul we are good at this!

Hygiene and Sanitation
Hygiene and Sanitation itself is a big issue that includes machinery, equipment and personnel, architecture of the kitchen, stocking and processing of food supplies, as well as cleaning and maintenance. DiverseyLever products are used at our entire units and at stages of production during the periodical cleaning and disinfections. In addition to that, DiverseyLever provides us consultancy and auditing services in the areas of hygiene and sanitation in corporation for the training of our personnel.

Health
Our employees start working after a health inspection and a medical report. Moreover, they are subject to periodical porter and other checkups under the supervision of the Ministry of Health. These medical reports and porter inspections are presented to every customer without any order.

Coveralls
Our personnel serve food with specially designed coveralls. In order to produce and serve in hygienic conditions, the whole staff uses safety equipments at relevant stages, like overshoes, masks and single-use gloves.

Production
Storage, production, cleaning and hygiene are the issues that we attach importance in the catering sector where we operate. In our company, it is assured that every unit is independent and the production areas are taken under control by means of hygiene lines.
We have minimized human factor by equipping our production facilities with the latest technology which do not let the vitamin and minerals of food diminish.

Quality
“We Got Taste from Quality...” Yemek Istanbul has achieved a customer loyalty as a proof of its success at keeping product and service quality at top level since establishment.
Yemek Istanbul holds all relevant quality certificates related to food safety, its entire production and services are in conformity with the standards of ISO 9001 and ISO 22000 (HACCP) Quality Assurance Certificates.
What is more, regarding the changing concept of quality, Yemek Istanbul keeps its production and service stages under permanent control by adopting a “Quality Assurance System” instead of quality control. The quality of our services is assured by estimating all types of potential problems from the entrance of raw food till its service during the operations and by taking the necessary measures. The quality of our production, services and general hygiene environment is regularly controlled by food engineers recruited at our organization by means of “Matrix Technique”. The meal samples are preserved for 72 hours at sterile dishes and are analyzed periodically.
By this way, the entire process from the purchase of raw food to the service of dishes to your plates is kept under control.

Personnel and Training
“Happy People Generate Quality...” Our understanding of business is based upon the value devoted to persons. We are aware of the fact that the value we give to our personnel will be directly reflected in our service. Our philosophy of “Happy People Generate Quality” refers to the person itself as a value, thus quality and efficiency is increased by the value we give to persons and the happiness of our employee. According to the term “Absolute Customer Satisfaction”, we place quality at the top of our targets. This lets us consider our employee as our customer and let our services be uniform and of high quality.

Training
Our company is aware of the fact that success is a result of learning organizations. For this reason all our employees are due to training programs in basic subjects like hygiene, sanitation, cooking and presentation. Such programs are offered either by our staff with an academic formation or by external academicians. In addition to that, the related personnel of our customers who serve the food themselves are provided with maximum information.