Service Areas

Each institution has its own
menu, its own sensitivity.

Dietitian approval in hospitals, balanced 3 meals on campus, soft texture in elderly homes, high-calorie for the military — a dedicated expert team and menu protocol for each sector.

01 · HOSPITAL & HEALTHCARE FACILITIES

Dietitian-approved, served hot to the patient bed.

Medical catering in full compliance with Ministry of Health regulations. 65°C+ hot service to the patient bed, allergen management, meals for patients, companions and staff from a single kitchen.

  • Therapeutic diet menus: Diabetes, renal failure, cardiac, post-surgical, paediatric, pregnancy, oncology
  • Dietitian team: Full-time dietitian on every site, weekly menu approval
  • Allergen tracking: Colour-coded production lines for 14 allergen categories
  • Cold chain: 65°C+ delivered to bed, GPS+temperature log report
  • Coverage: Patient · companion · staff · doctor lunch & on-call meal
~4,200
Hospital meals per day
14
Therapeutic diet types
65°C+
Service temperature
Hastane — Request a Quote →
Dietitian-approved, served hot to the patient bed.
Tavşanlı & Bilecik State Hospitals · Active
02 · UNIVERSITY & DORMITORY

Three balanced meals, a 24/7 night-shift kitchen.

Aligned with campus life: balanced calorie distribution across breakfast, lunch and dinner. Online menu-approval panel, satisfaction measured by surveys, vegetarian alternative mandatory.

  • Three balanced meals: 2,400–2,800 kcal range, main + side + soup + dessert
  • Online approval panel: Administration approves the weekly menu and requests changes
  • Vegetarian + diet: At least 2 vegetarian and 1 gluten-free option per meal
  • Satisfaction tracking: Monthly student survey, reported to administration
  • 24/7 night-shift: Snacks & tea service for dorm residents at night
~3,000
Campus meals per day
2,400+
kcal balance
4.6/5
Satisfaction score
Universite — Request a Quote →
Three balanced meals, a 24/7 night-shift kitchen.
Anadolu University dorm catering
03 · MUNICIPALITY & SOCIAL FACILITIES

Colour at the nursery, warmth at the elder home, fairness at the soup kitchen.

The invisible-yet-most-critical layer of social municipal work: nutrition tailored to every age and need, from nursery to elder home. Bayburt elder-home and Etimesgut nursery references.

  • Nursery menus: Macro balance for ages 3–6, allergen tracking, fun presentation
  • Elder-home menus: Soft-texture option, low-salt, diabetes-friendly, consistency adjusted to chewing
  • Soup kitchen: Hot meal + bread + fruit, served packed or plated
  • Cultural sensitivity: Regional flavours, religious-holiday menus, Ramadan iftar/sahur
  • Social reporting: Monthly headcount, cost-per-person, meal-distribution report
~480
Elder-home meals/day
3 meals
Breakfast · lunch · dinner
12 mo
Bayburt active contract
Belediye — Request a Quote →
Colour at the nursery, warmth at the elder home, fairness at the soup kitchen.
Bayburt Municipality elder home · Active
04 · MILITARY & PUBLIC SECTOR

PPL 4734 compliant — field kitchen included.

Operating under Public Procurement Law No. 4734, certified PPA supplier. Garrison table-d'hôte operations and on-mission field-kitchen deployment.

  • PPA authorization: Direct participation in PPL-4734 tenders
  • Garrison table-d'hôte: Lunch & dinner for personnel, military tray standard
  • Field kitchen: Portable setup for exercises and missions, generator-backed
  • High-calorie: 3,000+ kcal daily protocol scaled to physical activity
  • Security clearance: Personnel background-checked, sealed-envelope transport
3,000+
kcal per day
4734
PPL compliant
24/7
On-call meal
Askeri — Request a Quote →
PPL 4734 compliant — field kitchen included.
Garrison & field operations
04 · INDUSTRY & ORGANIZED INDUSTRIAL ZONES

Shift-specific, packed or hot off the line.

In-OIZ thermo-tank delivery fleet, Pack-O-Pack alternative, flexible service hours for shifted production lines. High-calorie, protein-dense menus.

  • Shift service: Separate menu protocols for 06:00 / 14:00 / 22:00 meals
  • Thermo-tank fleet: On-site hot service inside the OIZ, or Pack-O-Pack
  • High-calorie: 800+ kcal protein-dense main dish for physically active personnel
  • Pack-O-Pack: Single-use heated container for facilities without service hall
  • Occupational safety: Distribution staff safety under ISO 45001 OHS system
3 shifts
06 · 14 · 22
800+
kcal main dish
7 vehicles
Thermo-tank fleet
Sanayi — Request a Quote →
Shift-specific, packed or hot off the line.
Porland · Seranit · OIZ operations
Our Production Process

From farm to plate, seven steps.

We produce 12,000 portions daily at our Bayburt central facility. Every step from raw-material receipt to service temperature is logged, and a sample from each batch is retained for 72 hours.

For us, "industrial catering" is not a forced scale but an auditable discipline: from supplier certification to the cold chain, from HACCP control points to personnel hygiene, the entire process is documented under ISO 22000.

01
Supply
Certified suppliers, 78% local; every batch analyzed.
02
Goods Receipt
Temperature, packaging and date checked; non-compliant batches rejected.
03
Storage
Separate cold (+4°C) and frozen (−18°C) rooms; FIFO tracking.
04
Prep
Separate cutting lines (red meat, white meat, vegetables); cross-contamination control.
05
Cooking
Strict portion and time per recipe; core temperature recorded.
06
Cold Chain
Hot +65°C, cold +4°C; distribution via insulated vehicles.
07
Service
On-site chef coordination, sample log and satisfaction record.
See the Full Production Process →
06 · CONFERENCES & EVENTS

Open buffet, cocktail, gala — set-up included.

The silent backbone of corporate events. Open-buffet setup, prolonged cocktail, gala dinners, tea-coffee breaks — from tablecloth to plate.

  • Open buffet: 12–24 hot/cold dishes, hall décor included
  • Prolonged cocktail: Canapés, finger food, beverage stations
  • Gala dinner: 3–5 course service, plated, sommelier support
  • Tea & coffee break: Conference breaks, dessert & nut stations
  • Setup & teardown: Three-hour pre-setup, two-hour post-event teardown
Davet — Request a Quote →
Open buffet, cocktail, gala — set-up included.
Porland Corporate Gala · 2024
07 · FUNERAL & MEMORIAL

Quiet, faithful to tradition.

Lokma, halva and pilaf in line with Anatolian traditions. On-site setup within three hours, 24/7 reachable coordinator. Faithful to tradition without burdening the family.

  • Three-hour setup: Preparation begins after the call is received
  • Traditional menu: Lokma, halva, rice pilaf, compote, soup
  • Silent operation: Black uniforms, quiet movement protocol
  • Flexible package: For 50–500 people, on premises or at the mosque
  • 24/7 coordinator: Single phone call coordinates the entire operation
Cenaze — Request a Quote →
Quiet, faithful to tradition.
24/7 reachable coordination
08 · STAFF LODGING

For construction sites, mines and energy projects — long-term.

Long-term lodging catering for construction sites, mines and energy projects. 6–36 month contracts, three shifted meals, vegetarian and dietary alternatives mandatory.

  • Long-term contract: 6–36 months, with price-lock clause
  • Three shifted meals: Breakfast · lunch · dinner aligned to shift hours
  • On-site production: Container kitchen built on the site
  • Variety: 28-day rotating menu against monotony
  • Dietary alternative: At least 2 vegetarian + diabetes-friendly options
Lojman — Request a Quote →
For construction sites, mines and energy projects — long-term.
Construction · Mining · Energy projects

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