BTA Food & Services
Interview: Taking a Turkish F&B titan to new heights (Part II)
We speak to leading Istanbul-based travel food & beverage specialist BTA Food & Services, part of the TAV Airports network, about growth, innovation and changing consumer tastes. By Dermot Davitt.
Asked how BTA can remain competitive in the fast-consolidating travel F&B market, Bülbül singles out culinary excellence as a trademark of its craft.
“We are committed to culinary excellence by maintaining impeccable hygiene standards and showcasing the rich culinary traditions of the regions we operate in. This allows us to offer a dining experience that not only satisfies but also reflects our deep connection to local and regional flavours. Our hospitality and customer-centric engagement ensure that every guest feels welcomed and valued, creating a warm and attentive atmosphere that enhances the overall travel experience.”
A “deep-rooted connection” to Anatolia allows BTA to draw inspiration from centuries-old traditions, ensuring that culinary offerings act as celebrations of cultural heritage, he adds.
This in turn complements the modern focus on advanced technologies and environmentally friendly practices.
That culinary focus is exemplified by the work of Ömür Akkor, winner of Airport Chef of the Year at the FAB+ Awards.
Bülbül considers what enables this visionary chef to stand out, with inspiration from Anatolia a key element.
“His collaboration with Tadında Anadolu at Istanbul Airport in 2021, where he introduced the ‘Oldest Cuisine in Anatolia’, exemplifies his dedication to bringing the authentic flavours and stories of this region to a global audience. Ömür’s approach transcends traditional cooking; it is an art form that embodies the heroic tales and exquisite tastes of Anatolian dishes.
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“What sets Ömür apart is his meticulous attention to authenticity. By curating a repertoire of over 500 traditional recipes, prepared seasonally and with locally sourced ingredients, he ensures that each dish at Tadında Anadolu carries the essence of its birthplace. His influence extends beyond the kitchen, as he actively supports regional producers, uplifts provincial communities and champions sustainability.”
That passion for Anatolian cuisine has also led to the founding of the Ömür Akkor Anatolian Gastronomy Foundation, which BTA proudly supports. “This foundation will further his mission to preserve and promote Anatolian culinary traditions, ensuring that future generations appreciate the rich cultural heritage embedded in every dish,” says Bülbül.
“By rebranding our Turkish cuisine restaurants with menus co-created by Ömür, BTA is not only enhancing its culinary offerings but also solidifying its reputation as a cultural heritage ambassador,” he adds. “Ömür Akkor’s influence on his peers and the culinary world is profound, inspiring a deeper appreciation for the unique flavours and stories of Anatolia, and reinforcing BTA’s commitment to excellence and authenticity in the international market.”
Those values shine through in the Tadinda Anadolu concept, bringing out deeply felt pride and emotion in the BTA team, as expressed by its CEO.
“Our meticulous approach to sourcing ingredients from local producers ensures that every dish is a faithful reflection of the diverse flavours, traditions and community values of Anatolia. This commitment not only preserves the authenticity of our offerings but also supports the communities that have nurtured these culinary treasures for generations.”
What sets Tadında Anadolu apart, he adds, is respect for the traditions and stories behind each recipe. Its outlets serve as gateways to this heritage, where every bite is infused with the spirit of the region, from the aromatic spices to the hearty stews that remind diners of familial gatherings and cherished memories.
BTA management Baha Bülbül (centre) and Mert Onar accept one of their prestigious FAB Awards from Dermot Davitt in Ontario, California in June
“To elevate this experience even further, we are committed to continuously enhancing our culinary offerings while preserving the authenticity that defines us. This includes expanding our menu with innovative interpretations of traditional dishes, integrating advanced technology to improve the customer experience, and deepening our engagement with local communities to ensure that our ingredients are always fresh, sustainable and reflective of Anatolia’s rich agricultural heritage.
“Tadında Anadolu will continue to be a cultural ambassador, sharing the heroic stories of Anatolian cuisine with the world, while striving to secure its place among the finest culinary experiences globally.”
Turning back to business performance, and Bülbül acknowledges the sometimes difficult trading environment, but remains bullish about the period ahead for BTA Food & Services.
On performance in 2024 compared to 2023, “we anticipate that profitability will be lower due to several factors. Inflation continues to drive up the cost of goods and operational expenses. Despite our efforts in cost management, including optimising our supply chain and technology integration, these factors will contribute to reduced profitability in 2024.
“Managing labour costs, especially with potential shortages and high staffing requirements, will also pose a challenge. Additionally, the saturation of food & beverage operations at Istanbul Airport, with high F&B square-metre allocations, presents another challenge for profitability. The competitive environment and limited opportunities for further expansion within this space will constrain revenue growth.”
Ömür Akkor, an inspiration to chefs in Türkiye and beyond
But he adds: “Looking ahead, we are optimistic about 2025, which is expected to be a much stronger year.
“Investments in digital technology and data analytics are expected to improve customer experience and operational efficiency, though their impact may not fully offset the broader financial pressures in the short term. The competitive landscape, with high concession fees, short-term contracts and regulatory requirements will continue to be demanding. Strategic planning and innovation will be essential to navigate these challenges effectively.”
Bülbül concludes by taking a big-picture view of the future of travel F&B, and BTA’s role within it.
“We are always focusing on developing markets, where growth will be higher. When we look at the analysis by aircraft manufacturers and industrial associations, it’s clear that the balance of global traffic is shifting towards the East.
“Our strategy is three-fold. First, we continually assess the customer mix and adapt our concepts accordingly, therefore achieving organic growth. Second, as part of the largest airport management platform globally, Groupe ADP and TAV Airports, we aim to increase our footprint within the network. And lastly, with our extensive know-how, we are always looking out for new opportunities, especially in developing markets.”
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27 September 2024
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