Alaçatı Muhallebicisi, a famous restaurant chain, grew up with a total of 8 new branches in 2019, particularly in the Eastern and Southeastern Anatolia Regions, and is preparing to open new branches in the Black Sea Region in 2020.
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ISTANBUL (TR) - Alaçatı Muhallebicisi, which has reached 85 branches in 24 provinces in 2019 with its concept unique to Aegean Region, will give priority to the new branch investments in the Black Sea Region with the new year. Bülent Sarı, Chairman of the Board of Directors of Alaçatı Muhallebicisi who stated that they already serve with Samsun and Ordu branches, said: "Before the end of 2019, we will first open our second branch in Samsun. We continue feasibility studies for our Giresun branch. With the new year, we will open franchises in Zonguldak, Kastamonu, Sinop, Trabzon and Rize provinces and open new branches.”
Stating that the interest of foreign tourists as well as domestic consumers increased in the branches, Bülent Sarı said, yazı Summer of 2019 was quite active with foreign tourists. Foreign tourists had the opportunity to meet local tastes. The most preferred desserts of the Aegean and Mediterranean especially European tourists are Alaçatı Sütlaç, Gummy Pudding, Gummy Kazandibi desserts, while the Middle Eastern tourists coming to the Black Sea preferred the Kadayıflı Hazelnut Custard and Croquant Cup. We believe that there is a serious potential in the Black Sea originating from both domestic consumers and foreign tourists. ”
Bülent Sarı stated that they aim to satisfy their customers by creating intimate places where people can be comfortable. “We are planning to open 4 branches in the first stage in the Black Sea Region by giving franchises in 7 provinces where Samsun, Giresun, Zonguldak, Kastamonu, Sinop, Trabzon and Rize are located. At the end of 2020 our total number of branches by opening 15 new branches across Turkey we aim to reach 100. For those who want to have a new branch with the franchise; infrastructure, architectural decoration, education, we are with them at all points with our experience.”
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