Serkan Yesildag
Restaurant entrepreneur and business leader with hands-on experience in developing, operating, and managing restaurant concepts in Türkiye.
His entrepreneurial background includes the development and operation of restaurant brands such as Gurme Steakhouse and Kasap'ın Mutfağı, with experience across concept creation, restaurant operations, customer experience, supplier coordination, team management, pricing, and revenue-focused business execution.
Entrepreneurial Experience
Founder & Restaurant Operator
- Developed and operated a restaurant concept focused on quality dining, customer satisfaction, and sustainable business performance.
- Managed operational planning, supplier relationships, product quality, pricing, staffing, and daily restaurant performance.
- Built brand visibility through consistent guest experience, service standards, and market positioning.
- Directed financial and operational decisions to support profitability and long-term business continuity.
Founder & Restaurant Operator
- Led concept development and operational execution for a restaurant business built around meat-focused culinary service.
- Managed supplier selection, inventory planning, menu execution, service quality, and team coordination.
- Oversaw customer experience and day-to-day operational systems to maintain consistent service delivery.
- Applied practical market knowledge and restaurant management experience to support commercial growth.
Business Profile
- Entrepreneurial background in restaurant creation, launch, and management.
- Experience in building restaurant concepts from planning stage to active operations.
- Hands-on leadership across staffing, purchasing, supplier coordination, pricing, and daily performance oversight.
- Strong focus on customer experience, service quality, brand reputation, and sustainable profitability.
- Operational experience in food and beverage, steakhouse, and meat-focused dining concepts.
Areas of Expertise
- Restaurant business creation and management
- Hospitality operations leadership
- Brand development and market positioning
- Menu and concept execution
- Supplier and inventory management
- Team building and workforce coordination
- Pricing and revenue optimization
- Customer experience and service quality
- Operational systems and performance management
Industry Sectors
- Hospitality
- Food and Beverage
- Restaurant Entrepreneurship
- Steakhouse Operations
- Meat-Focused Dining Concepts
Professional Strengths
- Independent entrepreneurial leadership
- Hands-on business execution
- Practical restaurant management experience
- Strong operational discipline
- Commercial decision-making and revenue focus
- Guest-oriented service management