Mission
To deliver an audited, transparent, ISO-grade industrial catering service to public institutions and private enterprises, without losing the warmth of home.
We started in 2017 in Trabzon — a small kitchen and a big hygiene obsession. Today, in three provinces with eight accreditations, we serve 10,000+ plates daily to public institutions.
A plate brought to a hospital bed is not just nutrition; it's the patient's morale to recover. A student's daily 1,500 kcal in a campus canteen is the energy for an exam. The soup in front of an elder in a care home is the feeling of "if grandma cooked it, she'd cook it like this".
Since the day Magnum Catering was founded, we have viewed industrial catering as a service that is auditable, documentable and accountable. That's why we use ISO standards and the HACCP system not as an advertisement but as the backbone of daily operations.
Magnum Catering opens its first kitchen in Trabzon — 1,200 meals/day capacity.
Quality management system put in place; ISO 9001:2015 certification achieved.
Food-safety management system rolled out; HACCP integrated end-to-end.
Business continuity through the pandemic, awarded the TSE COVID-19 Safe Service certificate.
Second production facility opens in Bilecik — daily capacity climbs to 5,000.
Occupational health & safety management system certified.
Third facility opens in Bayburt; we begin elder-home and nursery programmes for the municipality.
Combined three-facility daily capacity passes 10,000 meals.
600-strong team, eight accreditations, ₺250M+ active contract portfolio. The audited, transparent industrial-catering supplier of choice in eastern Türkiye.
To deliver an audited, transparent, ISO-grade industrial catering service to public institutions and private enterprises, without losing the warmth of home.
Starting from eastern Türkiye, to be the trusted catering supplier of choice for at least one state hospital in every province.
Hygiene is non-negotiable · Transparency is measured by audit · Taste is a memory · The day we promise is the day we deliver.
We started in a single kitchen in 2017; today we are 600 people across three provinces. The only thing that has not changed: every plate that leaves us must be clean enough to serve to our own family. We remind our teams of that bar every day — so that 'institutional' never means 'careless'.
You may visit one of our facilities in Trabzon, Bilecik or Bayburt by appointment, and see the production line live.