Introduction

Ergin and Mustafa Eryılmaz are two brothers from İznik, Türkiye, who transformed their family’s long-standing butcher shop into a modern and sustainable business. Ergin, a graduate of Public Relations from Yeditepe University, and Mustafa, a Food Engineering graduate from Ege University, combined their knowledge and vision to reimagine a traditional local business. Born and raised in İznik, they built on a strong family heritage and local trust to create a growing restaurant and catering brand.

The Idea

Their idea was to go beyond a traditional butcher shop and create a space that combines quality food, local identity, and sustainability. Their business focuses on eco-friendly practices by sourcing all products locally from meat provided by regional livestock farmers to fresh ingredients such as vegetables, olives, and bread. By supporting local producers and shortening supply chains, they contribute to a more sustainable food system. They also create local employment opportunities by working with young staff and ensure that food waste is responsibly managed by delivering it to the İznik animal shelter.

Journey and Challenges

The journey started with a major challenge: convincing their family to transform a long-established butcher shop into a completely new concept. As a business passed down through generations, this required both courage and trust. They also faced financial difficulties, investing their own savings to bring their vision to life. Operating in a small town like İznik meant they had to create an environment, menu, and atmosphere that would attract people and stand out. Accessing materials and supplies was another challenge, as not everything was available locally, requiring them to travel outside the district for sourcing. Additionally, they took a unique approach by integrating traditional İznik ceramic art into their service, using handcrafted plates and materials to support local cultural heritage.

Achievements and Impact

Today, their business has grown significantly, attracting customers not only from İznik but also from other cities. Their catering services have become a leading example in the region, inspiring even small local businesses to enter the sector. In 2025 alone, they served more than 25,000 people. Their impact extends beyond business growth, they actively support local producers, strengthen the local economy, and provide employment opportunities for young people, with all their chefs being under the age of 30.

Message to Youth

“Never give up. When you truly believe in your idea and start connecting with the right people, success will follow.”

Future Plans

Looking ahead, Ergin and Mustafa plan to expand their business by opening a new branch in İznik and reaching a wider audience. They are also working on improving sustainability practices, particularly by exploring solutions for the separation and management of packaging waste, an area that is still challenging in Türkiye but one they are committed to developing.