A Veteran Erman Girgin

by uchi-meshi

Could you briefly tell us about your business? When was it founded, what did you think when you started this business? What is the most important feature that makes your business different from other businesses?

Brod was founded in September 2015. We are already bakers, we make sourdough bread. I actually started by making it at home, then it turned into a shop. I made the bread at home for nine months and sent it to people for a kind of market analysis. Whether it’s liked or not, whether it’s worth it… I continued this way from the beginning of 2015 until September. Brod opened in September. It’s a small shop. First, I thought of being a baker who appealed to the neighborhood. The aim was to bring the bread made without using traditional, sourdough and industrial yeast to the forefront and to make it more popular.

If we talk about artisan bakers; There are many bakers. For sure, the bread is beautiful in its own way, frankly, I do not want to enter into a polemic about it. Because something like “I do it better, he can’t do it well” happens. It is most important to maintain the standard in products made with sourdough. So to be consistent. Since no chemical yeast is involved, you can always buy different products. It is a biological process because making sourdough. So there are so many different ways and types of good bread to be made. Everyone can make good bread differently. But it is necessary to try to use quality products and continue to produce quality products with that consistency. Making very good bread one day and not achieving that success the next day is fine the next day, but not bad the next day, it shouldn’t be. That’s why I think the most important duty of a baker is; To be able to produce that high quality product continuously. Because the customer already wants it. Because people take bread as a staple food. So you don’t buy a cake but a bread for a special day. Since it is always used, it is very easy to understand when its quality deteriorates. So this is the hardest part of the job. And for us, the part that we think we haven’t spoiled is its quality. I would say quality and consistency. I can’t say that other businesses don’t have it, but it has been a feature that has not disappeared in us in five and a half years.


Brod by Erman Girgin

What is the secret of your success? What do you need to do well in this industry? What advice would you give to new entrepreneur candidates who want to enter the sector?

I cannot say that I am successful or unsuccessful. This depends on many things. In other words, if we think about being named with quality, being a popular brand or being known in the sector, yes we are successful. The secret of success may also be to keep the quality and standard at the highest level. It may be trying to adapt to the conditions of the period. At the moment, for example, sending with packages, sending by courier, trying to reach people through many different channels, which we are not very fast at. We are slowly trying to adapt. But if we evaluate success in the sector in terms of money, there has never been and never will be a business that has made us very rich. After all, we are bakers. We have to decide what our success standards and success criteria are. Those who want to enter the sector should analyze very well. Because making good products is not enough. Maybe someone at home makes the best bread in the world, and everyone agrees it’s the best. But it doesn’t make any sense unless you produce it, market it, sell it somewhere. So that’s business. I make good products, I make great cakes, I love the kitchen, I love making bread, it’s not enough. Can you do it in a licensed place? Can you produce the same quality? Can you put it on the shelf? Can you market and sell? Can you get paid? Can you collect? Will you be able to rotate the shop again later? Can you pay a salary? These are things that are getting harder and harder every day. Therefore, I recommend the following to candidates who want to enter the sector; Let them analyze. It doesn’t end with “Only I love the kitchen, I want to do this job”. Can I really make money from this business? can i be happy You have to look at this. I do not think that there is a very happy and peaceful food and beverage employee in this conjuncture. I come here between 3-4 at night. My shift starts at 3-4 in the morning. For example, I’m coming for 7 days after our new venture Origami. Even if you earn a lot of money in return for this – and you don’t – you still don’t get your money’s worth. Because it steals from your life. We don’t realize it when a person never takes a vacation and sleeps for 4-5 hours, but it takes years from our lives. Even the hormone secreted by the body is not secreted. Because at that hour, I’m up, drinking coffee, eating a croissant. It is very difficult from a humanitarian point of view, the sector, especially the bakery sector; It can’t be a difficult, arbitrary job because it starts at night. I don’t know, of course it’s not enjoyable, but it is done to make money. Every job is like that, you do it for him, we do it for him. Of course, it starts with love, the service sector starts with love, but there are many criteria. This is what I would recommend; analyze well, evaluate the market well, evaluate the location well.

What do you think are the most fundamental problems of the food and beverage industry? Corona virus is already a problem. Are you optimistic or pessimistic about the future of the industry? Why?

Are you optimistic or pessimistic about the future of the industry? Why? I am optimistic about the future of the industry. Why? We are already in a place that always goes to the worst, thinking how much worse it can get than this. But now it doesn’t get any worse, it looks like it’s getting a little better. That’s why you seem to be optimistic when you go down to such a low point. Technically, I’m optimistic. So I think it should be better. I think people will show extra attention after the corona when the food and beverage sector opens. I think they are very bored. I think they will spend money again, eat out, drink soon if they can. That’s why I am hopeful like everyone else for the post-corona period. But since we don’t know when it will happen, there is an uncertainty. I’m not very optimistic for the near term, so we get a constant feeling; that this time opens, that this time opens. But nothing has opened yet. The agenda is constantly changing. It’s been almost a year. I can’t say that Bröd was too badly impressed; because Brod has been a take away fan from the very beginning. Because we sell bread; We sell 60-70% bread. As a matter of fact, our bread sales have increased. Because people cannot eat out, they have to eat at home. Maybe they call their friends or they eat it themselves. She has to have a Sunday breakfast at home, she can’t go out, so she buys bread. Bread is bought on Friday by stocking up before the quarantine. That’s why our bread sales have definitely not decreased, I can even say that they have increased. It’s not a huge increase, but it has. What fell, of course, food and drink fell from outside. Drinking coffee, drinking tea fell. Sitting down product consumption has decreased. But that too seemed to be balanced by the increase in bread, or slightly lower. But there was no such thing as a man a man, that is, let’s reduce staff, shorten things. That’s why I think that bakery, bakery and patisserie are lucky in this respect. But what’s going on, in good times, we don’t do anything different than that. There is a balance in our business, that is, it is a very stable business. Because bread is being bought, corona is over in a moment, there will be no question of buying bread like crazy. So it’s a standard job, but I can’t say the same for our business, Origami. If it was opened, it might do 5-6 times more work, but right now it can’t. Because he has another problem. I can say these things about the effect of the Coronavirus on us. In general, it can be that the country is always in chaos and something always comes out, like all other sectors. Otherwise, I won’t go into those classic things like finding an employee or something. Things like constant rotation, people going in and out of work, dislike of work, etc. are very classic problems of the food and beverage industry. At least I don’t have a big problem with it. Of course, our biggest problem is the corona and the bad economy. When will they both get better? I don’t know him. It will remain as the main problem. In order to be successful, we have to live in this chaos, try to continue and adapt to it.

Why did you choose Arkhe? What did this choice bring to your business? Can you evaluate the before and after?

I guess the reason why I chose it was a friend suggestion, I don’t remember who it was, while opening the shop Balance restaurant program We started using it. That’s why I can’t evaluate the before and after. Because I have never used any other program before. It has an easy interface and easy to use. We have always received the necessary attention and support from the Arkhe team for five and a half years. That’s why I’m happy, I don’t have any problems with the company. In case of any problem, I can easily reach the relevant people.

What do you think is the biggest feature that distinguishes Arkhe from its competitors?

Maybe we can call it price performance. Because when I researched it in 2015, there was a lot of difference between their counterparts and I really don’t know what you get for that extra money. Because there is nothing that we lack. That’s why we can say that we get a similar quality service at a more affordable price. This makes it stand out from the others in terms of price performance. In all these years, there is a professional deformation in the restaurants I have been to, of course, when I turn my head, it is too much. Balance restaurant program I see that there is a place. There is obviously a reason for this; Since it is used by very big, good brands… As I said, it has a very easy and uncomplicated system, anyone can use it. The price was also very advantageous in terms of performance in the conditions of that time. I think it still is; There is a price policy that does not force the business too much.

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