The Workmanship of Turkish Delight Attracts Business Insider
Global Media Attention
Business Insider runs a popular digital series called Big Business. The New York media outlet examines the operations of major worldwide companies. A recent episode focused on Hafiz Mustafa in Istanbul. Reporters walked the floors of the massive production facility. The camera crew documented the daily work of a company dating back to 1864. Three key figures spoke to the media team. Eren Ongurlar occupies a position on the board of directors. Ümit Uzunal assumes the role of Chief Executive Officer. Hüseyin Baran leads the Turkish delight production as head chef. The television crew examined the fine line between daily freshness and enormous production volume.
The Ingredient Philosophy
Recipes consist entirely of natural components. The company uses beet sugar and fruit extracts exclusively. The premises remain completely clear of chemical additives. The cooks banish glucose syrup from the production lines. Because of their strict discipline, Hafiz Mustafa is a worldwide leader. A simple philosophy drives the work. The best ingredients give the best flavors. Even though it needs some expensive ingredients, Hafiz Mustafa always uses the best.
Strict Procurement Standards
Executives review supplier contracts on a monthly schedule. They decline cheaper alternatives on sight. The market offers many artificial shortcuts. All of them are bypassed by the confectioner. The attention remains on the original recipe. Natural fruit gives the sweets their rich colors. Real plant extracts generate heavy aromas. The kitchen uses only organic coloring. Customers taste the immediate difference.
History and Expansion Strategy
Ottoman palace kitchens produced the original dessert during the late 1700s. Early formulas relied on honey, flour, rose water, and chopped nuts. The sweet eventually reached the general public. The Arabic word “lukma” translates to a small morsel. A young confectioner opened a basement shop in Istanbul in 1864. The shop prospered over the decades. A former master confectioner won medals at the dessert Olympics in Paris and Belgium between 1925 and 1935. The winning tradition continues into the present era. Hafiz Mustafa operates 24 branches worldwide. The network reaches London and Dubai. The company builds a specific economic model based on experience. Customers enter the shops and immediately sense the atmosphere of Istanbul. Everything from the tunes to the scents and sights needs to be spot-on with the original place. The brand produces thirty-six varieties of Turkish delight. Menus also feature sixteen types of cake and twenty-seven other desserts.
Leadership and Vision
Eren Ongurlar views himself as a guard for the 162-year-old brand. The company survived wars and major historical shifts. The doors remained open continuously. Ongurlar demands constant improvement. The team tests new products in a pilot branch first. Successful items then move to the other locations. All the expansion costs are covered internally. The company is totally self-sufficient financially. The leadership considers places like Dubai, London, Paris, and Tokyo the highest tier of retail. They want to portray the country properly in those major arenas. During the Dubai opening, eager crowds banged on the glass doors. Ongurlar delayed the opening until the store fulfilled his absolute standard. Quality is still non-negotiable.
Logistics and the American Market
Ümit Uzunal manages the financial and logistical realities of the operation. Pistachios cost the highest amount of any ingredient in the sector. Prices climb continuously year over year. The company takes early steps to protect its margins. Procurement teams acquire the best ingredients far in advance. Research teams currently examine the American market. The United States offers a massive landscape. Uzunal visualizes a strong future there. It would be easy for the country to house 45 factories and 100 branches. It has huge potential. The logistics team is ready for this much. The planning requires exact calculations. Shipping fresh desserts across oceans involves complex temperature controls. The board works through the daily planning challenges. They insist on absolute perfection for the final customer experience.
An Educational Institution
Factory floors are pretty much like a super-advanced school. The baklava crew clocks in at 6 AM. They produce nearly thirty varieties of the flaky pastry. In the Turkish delight section, workers stir kettles using large wooden paddles. Blenders keep the thick batter moving in continuous circles. Staff members pour the hot mixture onto wooden trays dusted with cornstarch. The work requires intense physical stamina. New employees watch the veterans closely. They make progressive advancements.
Ongurlar considers the company an educational institution for the industry. Workers learn the trade and travel internationally. A former employee can walk into any shop in New York and find immediate employment. The brand name retains massive value. Baran agrees with this sentiment. He feels entirely at home on the production floor. The building is his personal paradise. He prefers the noise of the kettles over any palace. The daily routine brings him complete satisfaction. The brand’s legacy remains in the hands of the workers.
