Our taste that has been transferred from generation to generation since 1996 was registered officially as “Kaşık-La” brand as a reply to the question, “How do you eat mantı?” and has continued its leadership in Turkey in the mantı market. Today, our brand has become a chain of restaurants with a production capacity of1,3 tons of mantı in a 5.200m2 closed 25.000 m2 open area with over 200 staff and
restaurants in 12 different cities. Documents and has standardized its quality and reliability. Kaşık- La gives utmost trust to its customers by managing its consumer oriented activities, making no compromises regarding its quality, continuing its production under hygienic conditions and not using any additives. Our core values are continuing our customer satisfaction focused culture we have had for 22 years and presenting healthy, safe and natural products to people. Our products which contain no additives or preservatives are produced in totally natural and hygienic conditions thereby proving to us that the beauties of the past still exist and are continued. In order to carry out its activities more professionally, our company received the ISO 22000 - TÜV – HACCP quality. In order to preserve our leadership in the market and thereby our value in the eyes of our customers, our investments to the Kaşık-La brand continue. Kaşık-La has opened new restaurantsin Shopping Malls in cities such as Istanbul, Ankara, Izmir and Erzurum starting in 2005 in order to serve the natural, traditional tastes of Kayseri to the people in other regions. With a motto of, “We do not serve our customers any product which we or our children do not eat,” Kaşık-La, “THE MANTI MAKER OF TURKEY” gives utmost importance to the health and palate of its customers and continues to serve them with healthy, natural foods... Since1996...
