The food and beverage service industry in Türkiye is one of the most dynamic and wide-ranging sectors of the country’s service economy. Restaurants, eateries, cafés, bakeries, fast-food businesses, bars, hotel restaurants, catering companies, street-food businesses, and delivery services form the main components of the industry.
The sector is also directly connected with agriculture, food manufacturing, tourism, retail, logistics, e-commerce, and entertainment. As a result, developments in the food and beverage service industry affect a much broader economic chain than restaurants alone.
According to the classification used by the Turkish Statistical Institute (TÜİK), accommodation and food service activities are monitored as a separate economic activity group. In the second quarter of 2025, the combined value added of trade, transportation, accommodation, and food services increased by 5.6% year-on-year.
In 2025, services accounted for approximately 59% of total employment in Türkiye. Accommodation and food services represent an important part of this broad service economy.
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- Structure of the Food and Beverage Service Industry in Türkiye
Türkiye’s food and beverage service industry is highly diverse.
Major types of businesses include:
Restaurants
Local eateries
Cafés
Pastry shops
Bakeries
Fast-food restaurants
Kebab restaurants
Pide and lahmacun restaurants
Seafood restaurants
Meyhane-style restaurants
Bars
Hotel restaurants
Catering companies
Institutional food-service companies
Delivery-based businesses
Street-food businesses
Coffee shops
Ice-cream shops
Dessert shops
Traditional cuisine restaurants
The classification used by the Istanbul Chamber of Commerce includes numerous food-service activities, such as cafés, cafeterias, soup restaurants, ice-cream shops, mantı restaurants, gözleme businesses, fast-food establishments, and pide and lahmacun restaurants.
- Restaurant Industry
Restaurants form the largest and most visible part of Türkiye’s food and beverage service industry.
Major Turkish cities and tourist destinations offer a very wide variety of restaurants.
Restaurants can generally be divided into the following categories:
Traditional Turkish restaurants
Kebab restaurants
Seafood restaurants
International cuisine restaurants
Italian restaurants
Asian restaurants
Mediterranean cuisine restaurants
Vegan restaurants
Fine-dining restaurants
Fast-casual restaurants
Quick-service restaurants
Family restaurants
In recent years, particularly in large cities, restaurants have increasingly developed specialized concepts focusing on a particular cuisine, product, or dining experience.
- Traditional Turkish Restaurants
Türkiye’s strong gastronomic culture allows traditional restaurants to maintain a significant customer base.
Traditional restaurants commonly serve:
Kebab
Meatballs
Pide
Lahmacun
Mantı
Meat dishes
Olive-oil-based dishes
Soups
Meze
Rice dishes
Stuffed vegetables
Stuffed vine leaves
Börek
Casserole dishes
These businesses are important both for local consumers and international visitors.
- Kebab Industry
Kebab is one of the most internationally recognized elements of Turkish cuisine.
Adana kebab, Urfa kebab, eggplant kebab, shish kebab, döner, and numerous regional kebab varieties are important products in the restaurant industry.
Kebab restaurants are particularly common in cities such as Istanbul, Ankara, İzmir, Adana, Gaziantep, and Şanlıurfa.
Kebab culture also offers significant potential for the international branding of Turkish cuisine.
- Döner Industry
Döner is one of Türkiye’s most widespread fast-food products.
Döner is commonly served as:
Sandwiches
Wraps
Plates
İskender
Döner with rice
Türkiye has numerous small döner restaurants as well as national and international brands operating on a larger scale.
The growing popularity of döner in Europe and other international markets creates opportunities for Türkiye’s culinary sector and food-service brands.
- Café Industry
Cafés have become an important part of Türkiye’s food and beverage industry, particularly as urban lifestyles and youth-oriented consumption have expanded.
Modern cafés offer much more than coffee and tea. Their menus can include:
Breakfast
Sandwiches
Salads
Cakes
Desserts
Burgers
Pasta
Snacks
Cafés have also become social and working spaces.
Wi-Fi, work tables, meeting areas, and concepts designed for longer stays have become increasingly common, particularly in large cities.
- Coffee Culture
Coffee consumption in Türkiye has diversified significantly in recent years.
In addition to traditional Turkish coffee, consumers increasingly enjoy:
Espresso
Americano
Cappuccino
Latte
Filter coffee
Cold brew
Iced coffee
Specialty coffee
This trend has supported the development of third-wave coffee shops and specialty coffee businesses.
- Turkish Coffee
Turkish coffee is one of the most important symbols of Türkiye’s culinary culture.
Traditional Turkish coffee is not simply consumed as a beverage; it also represents a social and cultural experience.
In tourist destinations, cafés and restaurants serving Turkish coffee provide international visitors with an authentic part of Turkish culture.
- Fast-Food Industry
The fast-food sector has become an important market, particularly in Türkiye’s major cities.
Major products include:
Hamburgers
Pizza
Döner
Chicken
Sandwiches
Toast
Lahmacun
Pide
French fries
Çiğ köfte
The expansion of fast food has been supported by faster urban lifestyles and consumers’ demand for convenient meals.
- Çiğ Köfte Industry
Çiğ köfte has become one of the Turkish food products that has expanded rapidly through franchise systems.
Çiğ köfte businesses can often be established with relatively small or medium-sized investments, making the segment attractive to entrepreneurs.
The product is generally served as:
Wraps
Portions
With lavash
With ayran
With various sauces
11. Pide and Lahmacun Industry
Pide and lahmacun are important components of Türkiye’s traditional fast-food culture.
These businesses can operate both as traditional restaurants and as delivery-oriented establishments.
The development of delivery services and online ordering has expanded the customer reach of pide and lahmacun restaurants, particularly in major cities.
- Pastry Shops and Dessert Industry
Pastry shops are an important part of Türkiye’s traditional food-service industry.
Products include:
Baklava
Künefe
Kadayıf
Milk-based desserts
Cakes
Cookies
Börek
Poğaça
Chocolate
Turkish delight
In recent years, boutique pastry shops and premium dessert concepts have also expanded.
- Ice-Cream Businesses
Ice cream is an important seasonal product in Türkiye, particularly during the summer.
In addition to traditional Maraş-style ice cream, numerous local and modern varieties are available.
Modern ice-cream businesses offer products such as:
Artisan ice cream
Gelato
Vegan ice cream
Sugar-free ice cream
Premium ice cream
Fruit-based ice cream
14. Breakfast Industry
Türkiye’s rich breakfast culture has created an important commercial segment for restaurants and cafés.
A traditional Turkish breakfast can include:
Cheese
Olives
Tomatoes
Cucumbers
Eggs
Honey
Kaymak
Jam
Sucuk
Börek
Bread
Tea
Weekend breakfast has become an important restaurant category in many large cities.
The serpme kahvaltı, or traditional shared Turkish breakfast spread, has also become a well-known culinary experience for domestic and international visitors.
- Street Food
Street food has an important place in Türkiye’s food and beverage culture.
Popular examples include:
Simit
Kokoreç
Stuffed mussels
Balık ekmek
Döner
Roasted chestnuts
Corn
Kumpir
Toast
Meatball sandwiches
Çiğ köfte
Street food is particularly attractive in tourist areas because it offers visitors an affordable and authentic culinary experience.
- Catering Industry
The catering industry represents the institutional side of the food-service sector.
Catering companies provide food services to:
Companies
Factories
Schools
Hospitals
Universities
Weddings
Events
Conferences
Trade fairs
Large catering operations place strong emphasis on hygiene, logistics, menu planning, food safety, and cost control.
- Hotel Food and Beverage Services
Türkiye’s powerful tourism industry makes hotel food and beverage operations a major economic activity.
Hotels can include:
Main restaurants
À la carte restaurants
Breakfast restaurants
Bars
Beach clubs
Pool bars
Room service
Pastry shops
Banquet services
Hotel food and beverage services are particularly important in tourism destinations such as Antalya, Muğla, İzmir, Istanbul, and Cappadocia.
- Tourism and the Food-Service Industry
Tourism and the food-service industry in Türkiye are closely interconnected.
Millions of tourists use restaurants, cafés, hotels, bars, beach clubs, and other food-service businesses during their visits.
As a result, growth in tourism revenues can directly support restaurant and food-service businesses.
The development of culinary tourism also encourages visitors to spend money not only on accommodation and transportation but also on local food experiences.
- Gastronomy Tourism
Türkiye’s regional culinary diversity provides a major advantage for gastronomy tourism.
Destinations such as:
Gaziantep
Hatay
Adana
Şanlıurfa
Mardin
İzmir
Istanbul
Bursa
Konya
Kayseri
Antalya
are known for distinctive culinary traditions.
Gastronomy tourism benefits not only restaurants but also local producers, markets, chefs, food businesses, hotels, and tour operators.
- Michelin Guide and Fine Dining
International restaurant evaluation systems have also contributed to the professional development and international visibility of Türkiye’s gastronomy industry.
The growing number of high-end restaurants in destinations such as Istanbul, İzmir, and Muğla has strengthened Türkiye’s profile as a culinary tourism destination.
Fine-dining restaurants generally focus on:
Modern interpretations of local products
Chef-driven cuisine
Presentation
Tasting menus
Local and international wines
Premium dining experiences
21. Employment in the Food-Service Industry
The food and beverage service industry is a labor-intensive part of Türkiye’s service economy.
Major occupations include:
Chefs
Cooks
Waiters
Baristas
Bartenders
Pastry chefs
Commis chefs
Kitchen assistants
Restaurant managers
Purchasing staff
Delivery personnel
According to figures included in Türkiye’s 2026 Presidential Annual Program, approximately 1.9 million people were employed in accommodation and food services as of June 2025. This demonstrates the importance of the sector as an employment generator.
- Small Businesses and SMEs
A significant part of Türkiye’s food-service industry consists of small and medium-sized enterprises.
Neighborhood restaurants, family-owned businesses, small cafés, bakeries, pastry shops, and local eateries form a broad base within the industry.
Their advantages can include:
Strong relationships with local customers
Flexible menus
Small-scale operations
Use of local products
Traditional culinary knowledge
23. Franchise Systems
Franchise systems have become increasingly common in Türkiye, particularly in:
Coffee
Fast food
Döner
Çiğ köfte
Pizza
Desserts
Ice cream
Bakeries
Burgers
Franchising can provide entrepreneurs with an established brand, operating system, supply chain, and marketing support.
- Online Food Ordering
Digitalization has significantly changed Türkiye’s food-service industry.
Consumers can order meals through mobile applications rather than visiting restaurants.
Online ordering systems:
Increase customer reach
Digitize menus
Develop delivery networks
Make customer reviews more visible
Generate valuable customer data
This model has become an important part of restaurant operations, particularly in large cities.
- The Delivery Economy
Food delivery has become an important revenue channel, especially for fast-food restaurants and cafés.
Restaurants increasingly invest not only in physical locations but also in digital ordering platforms.
As a result, kitchen models designed primarily for delivery have emerged.
- Dark Kitchens and New Restaurant Models
A dark kitchen may operate without a traditional dining room.
The kitchen focuses primarily on:
Online orders
Takeaway
Courier delivery
These models can be attractive in major cities where rents are high because they can reduce some of the costs associated with traditional restaurant operations.
- Technology in the Food-Service Industry
Technology use is expanding rapidly in modern restaurants.
Technologies include:
Digital menus
QR menus
Online reservations
POS systems
Kitchen display systems
Inventory management
Digital payments
Loyalty applications
Customer analytics
In the future, AI-supported demand forecasting and automated inventory management may become increasingly common.
- Digital Payments
Contactless payments, mobile payments, and QR-code payments are making restaurant transactions faster and more convenient.
Digital payments can also help businesses track sales more accurately and improve financial management.
- Consumer Behavior
Consumer behavior in Türkiye’s food-service industry is strongly influenced by economic conditions.
KPMG’s 2025 assessment noted that high inflation, exchange-rate volatility, and rising financing costs increased cost pressures in the food and beverage industry. High food and non-alcoholic beverage inflation has also encouraged consumers to become more selective with their spending.
In this environment, consumers increasingly consider:
Price
Portion size
Quality
Promotions
Location
Hygiene
Online reviews
when choosing where to eat.
- Menu Prices and Price Transparency
Price transparency has become an important issue for restaurants and other food-service businesses.
Türkiye introduced new rules in January 2026 concerning restaurants, cafés, pastry shops, and similar businesses, including regulations concerning additional charges described as service, table, or cover fees. The regulations aim to improve transparency for consumers.
Such measures are important for strengthening consumer confidence and making restaurant pricing more transparent.
- Healthy Eating Trends
Growing consumer interest in healthy eating is also influencing restaurant menus.
Modern menus increasingly include:
Salads
Protein-rich meals
Whole-grain products
Sugar-free desserts
Vegan dishes
Vegetarian options
Low-calorie products
Gluten-free products
32. Vegan and Vegetarian Restaurants
Vegan and vegetarian food options are becoming increasingly diverse, particularly in large cities such as Istanbul, İzmir, and Ankara.
Restaurants are also adapting traditional Turkish dishes using plant-based ingredients.
This creates opportunities to introduce Turkish cuisine to new consumer groups while preserving its traditional character.
- Premium Food and Beverage Services
Another important segment is premium restaurants and high-end culinary experiences.
Premium establishments generally focus on:
High-quality ingredients
Special menus
Chef-driven cuisine
Wine pairing
Personalized service
Interior design
Atmosphere
Gastronomic experiences
Tourist destinations such as Istanbul, Bodrum, Çeşme, Alaçatı, Göcek, Fethiye, and Antalya have significant markets for premium restaurants.
- Beach Clubs and Seasonal Businesses
Türkiye’s long coastline creates a major seasonal food and beverage economy.
Destinations such as:
Bodrum
Çeşme
Alaçatı
Marmaris
Fethiye
Göcek
Kaş
Kalkan
Antalya
have numerous beach clubs, restaurants, bars, and seasonal food-service businesses.
These businesses can reach very high customer volumes during the summer season, while demand may decline substantially outside the main tourism season.
- Yachting Tourism and Food Services
Türkiye’s yachting industry also contributes to the food and beverage economy.
Yachting destinations such as Bodrum, Marmaris, Göcek, Fethiye, Çeşme, and Antalya have developed:
Marina restaurants
Beach clubs
Seafood restaurants
Premium restaurants
Yacht catering services
Private yacht charters and Blue Cruise operations are also connected with restaurants and food-supply chains.
- Regional Cuisines
One of Türkiye’s greatest advantages in the food-service industry is its regional culinary diversity.
Gaziantep
Known for baklava, kebab, katmer, and pistachios.
Hatay
Known for meze, künefe, tepsi kebab, and extensive use of spices.
Adana
Known for Adana kebab and regional meat dishes.
İzmir
Known for Aegean cuisine, olive-oil dishes, seafood, and breakfast culture.
Black Sea Region
Known for anchovies, corn, kale, and regional pastries.
Konya
Known for etli ekmek and traditional Konya cuisine.
Kayseri
Known for mantı and pastırma.
- Importance of Local Products
Local products play an important role in helping restaurants differentiate themselves.
Restaurants can source:
Cheese
Olive oil
Vegetables
Fruit
Meat
Honey
Spices
Wine
Fish
from local producers.
This approach can simultaneously strengthen restaurant identity and contribute to local economies.
- Sustainable Restaurants
Sustainability is becoming increasingly important in the food-service industry.
Restaurants are adopting practices such as:
Reducing food waste
Saving energy
Saving water
Using local products
Seasonal menus
Recycling
Reducing plastic use
39. Food Waste
Food waste is one of the industry’s important challenges.
Particularly in buffet operations, hotel restaurants, and large catering businesses, preparing large quantities of food can increase the risk of waste.
Digital inventory management, portion control, and demand forecasting can help reduce waste.
- Staff and Skilled Labor
Qualified employees are an important competitive factor in the food-service industry.
There is particularly strong demand for specialists such as:
Chefs
Sous chefs
Pastry chefs
Baristas
Sommeliers
Restaurant managers
Professional service staff
Professional standards and qualifications in tourism, accommodation, and food and beverage services are also monitored through Türkiye’s vocational qualification system.
- Strengths of the Industry
The main advantages of Türkiye’s food and beverage service industry include:
Rich gastronomic culture
Diverse regional cuisines
Large domestic market
Strong tourism industry
Young and dynamic consumer base
Large number of SMEs
Strong food-production infrastructure
Wide variety of local products
Developing digital ordering systems
Proximity to European and Middle Eastern markets
42. Challenges Facing the Industry
Major challenges include:
High rental costs
Food costs
Energy costs
Labor costs
Financing costs
Inflation
Exchange-rate fluctuations
Shortage of qualified personnel
Intense competition
Seasonal demand
Food waste
High inflation and financing costs can make pricing and investment decisions particularly difficult for businesses.
- Food and Beverage Services in Major Cities
Istanbul
Türkiye’s largest restaurant and gastronomy market. The city offers everything from traditional Turkish cuisine to international cuisines.
Ankara
Its large population and concentration of government institutions and businesses make it a strong market for restaurants and cafés.
İzmir
A major food and beverage center known for Aegean cuisine, seafood, breakfast culture, cafés, and tourism.
Antalya
A tourism-driven restaurant, hotel, and beach-club economy.
Bursa
Known for İskender kebab, traditional Turkish cuisine, and Ottoman culinary heritage.
- Food and Beverage Services in Tourist Destinations
Food and beverage businesses are an important part of local economies in tourist destinations.
Important destinations include:
Istanbul
Antalya
Bodrum
Çeşme
Alaçatı
Marmaris
Fethiye
Kaş
Cappadocia
Restaurants are among the fundamental services supporting the tourism economy in these destinations.
- Investment Opportunities in the Food-Service Industry
Potential investment areas in Türkiye include:
Coffee shops
Fast-casual restaurants
Healthy food
Vegan restaurants
Premium restaurants
Regional cuisine concepts
Dark kitchens
Catering
Food delivery
Gastronomy tourism
Yacht catering
Hotel food and beverage services
However, investment decisions should consider location, rent, labor costs, supply arrangements, customer demographics, and seasonal demand together.
- The Future of Türkiye’s Food-Service Industry
Several major trends are likely to shape the future of the industry:
Digitalization
Online ordering, digital menus, QR payments, and customer analytics will continue to expand.
Healthy Eating
Demand for low-calorie, high-protein, vegan, and natural products may continue to increase.
Gastronomy Tourism
International promotion of regional cuisines can create new tourism revenues.
Premiumization
Some consumers may prefer fewer but higher-quality dining experiences.
Local Products
Farm-to-table and local-producer-focused restaurant concepts may continue to develop.
Sustainability
Reducing food waste, improving energy efficiency, and using environmentally friendly packaging will become increasingly important.
- The Outlook for 2026 and Beyond
As of 2026, Türkiye’s food and beverage service industry faces both significant opportunities and considerable cost pressures.
On one side are strong tourism demand, a large population, a developing gastronomy culture, and an expanding digital food-delivery economy. On the other are high food, rental, energy, and labor costs.
Greater consumer price sensitivity is encouraging businesses to reconsider menus, portion sizes, promotions, and pricing strategies.
Success in the sector may increasingly depend on more than simply serving good food. Businesses also need strong brands, good locations, effective digital marketing, cost control, and excellent customer experience management.
- Türkiye’s Potential as a Global Gastronomy Brand
Türkiye has considerable potential to become a stronger global gastronomy brand.
The main reasons include:
Thousands of years of culinary heritage
Ottoman culinary traditions
Regional diversity
Mediterranean influences
Middle Eastern influences
Balkan influences
Rich agricultural resources
Traditional cooking techniques
Street-food culture
Modern chef-driven cuisine
With effective international marketing and branding strategies, this culinary wealth could strengthen Türkiye’s position in the global gastronomy industry.
The food and beverage service industry in Türkiye is an important part of the country’s service economy. Restaurants, cafés, eateries, fast-food businesses, pastry shops, catering companies, hotels, beach clubs, and street-food businesses serve millions of consumers.
The industry’s main advantages include Türkiye’s rich gastronomic culture, extensive food-production infrastructure, large domestic market, and strong tourism sector.
The industry is also an important source of employment. The employment of approximately 1.9 million people in accommodation and food services as of June 2025 demonstrates its significant contribution to the Turkish economy.
At the same time, high operating costs, inflation, rent and labor expenses, raw-material prices, and the need for qualified personnel remain major challenges.
In the coming years, digital restaurants, online food ordering, dark kitchens, healthy eating, vegan cuisine, premium gastronomy, local products, sustainable restaurants, and gastronomy tourism are likely to be among the industry’s most important growth areas.
Türkiye has the potential to use its exceptional culinary heritage and tourism capacity to become not only a major restaurant market but also a globally recognized gastronomy destination.
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