Et Yiyelim

In 1976, the adventure that started as a Butcher started in the early 2000s, and today it is a journey that has turned into Istanbul's largest Meat Integrated Plant, the restaurant chain that hosts the most guests and the Butcher that sells the most meat in daily montanda. It is a brand that invests the money it earns in its business, allocates serious budgets to the R&D department, follows the development of the animals determined while they are still calves and performs slaughter according to Islamic procedures when it is time for slaughter, processes products in accordance with the Turkish Standards Institute and Food Codexes, and has a Healthy, Delicious and Stable counter, business and customer target; Et Yiyelim.

Support starts with location analysis and continues with architectural project and pricing. All construction and construction site processes are planned by us. Staff Recruitment, Recruitment and Orientation processes are planned jointly by our HR personnel and the Training Department. During the store installation process, all personnel must undergo Orientation at Et Yiyelim stores. During the store opening, a Founding Manager and a Founding Head Chef are temporarily assigned by the Et Yiyelim Central Operations Department for an average of 1 month to plan and manage all the processes of the newly opened branch and to lead the team.

Operations team and Field Managers inspect the stores at least 2 days a week and everything is reported. The center is responsible for supplying all products. Most of the products are produced or stocked in our own factory. Branches cannot purchase from outside due to Brand Standards.