01
Kitchen standard
The same rules apply in every kitchen we build or take over: ingredients bought daily, hot and cold chain, labelling, temperature logs and food samples.
Yirmibir Catering is a contract catering company serving construction sites, factories, hotels and institutions. With operations in several regions, Istanbul first among them, we set up a kitchen from scratch where needed in any province where we sign, and serve every day to the same standard with our own team.
A business day starts with a hot meal that reaches your people at the same time every day. We exist to cook that meal with the same care on construction sites, in factories, hotels and institutions. If you have no kitchen we build one; if you do, we take it over. Our team moves in and repeats the same standard every day.
Yirmibir in numbers
- 60+
- Corporate clients
- %98
- Client satisfaction
- 81
- Provinces within our set-up coverage
- 7
- Regions in our network
Three constants in every kitchen
02
Ingredients
We buy locally and in season wherever we can. In every new kitchen we build a local supplier network and check deliveries against the same list everywhere.
03
Team
Every kitchen is led by an experienced head chef with a trained kitchen and service team. One contact person follows your job from start to finish.
How we work
Same time, every day
Meals are fixed to the rhythm of your shifts; service time is not negotiable.
One contact
From menus to invoices, you work with one person who knows your operation.
Recorded hygiene
Temperature, sample and cleaning records are kept daily and are inspection-ready.
Menus shaped by feedback
Your team's comments go straight into the next monthly menu.
How we think about quality
See every detail-
01
Controlled kitchen production
Everything is prepared under controlled conditions in our kitchens or in the kitchen we set up at your facility.
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02
Fresh daily buying
We buy vegetables, fruit and herbs fresh every day rather than keeping them in stock.
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03
Cold chain
Cold items stay at the right temperature from production to service.
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04
Temperature-controlled transport
Hot food travels in insulated boxes with temperature checks.
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05
Food samples kept
We keep a sample of each day's meals.
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06
Allergen labelling
Dishes containing allergens are labelled and flagged to the service team.
Let's set your table together.
Tell us your date and guest count and we will come back with a tailored menu and quote.