About Us

Ocakyol Catering began in 2006 by operating the 40-person canteen of an automotive supplier in Gebze. The first principle of our founder, food engineer Tarık Yaman, was not that food should be “enough” but that it could be repeated at the “same quality”. That approach became the base of a system that serves 86 business customers today.

The central kitchen

Our 6,400 m² central kitchen, opened in 2019, is divided into three separate lines: hot production, cold production and patisserie. Each line has its own equipment, its own staff and its own hygiene limits. Raw meat, fish and vegetable processing areas are physically separate; a separate preparation room exists for allergen control.

Delivery and the chain

With our own fleet, 62 vehicles carry hot meals at no less than 65 °C and cold products at no more than 4 °C. Vehicle temperature is monitored by sensors and recorded on every delivery. The time from preparation to service is at most 3 hours.

People and training

All 240 employees receive at least 24 hours of food hygiene and occupational safety training each year. At every canteen a food engineer or dietitian audits on behalf of the customer. Menu planning is based on a 4-week rotation, so employees do not see the same meal twice within two weeks.

Responsibility

• 92% of surplus food is used as donations and animal feed
• Water recovery in the kitchen; 18% savings a year
• All staff paid above the legal minimum wage