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Sefaköy–Cennet residential belt plus hotel/restaurant mix on the Florya border. 600-series is the lokanta-chain standard; 700-series is preferred for hotel banquet operations.
Service speed is often lost in the dining room's own layout. The cutlery unit gathers knives, forks, spoons, napkins and service sets into one compartmented body, so waiters draw from a single point and never enter the back kitchen. The inserts lift out for machine washing and swap over when empty. It sits on the pass between kitchen and floor, or at the head of a buffet.
Electric wet bain-marie — ideal hot-hold for service line.
Station that keeps fried potatoes hot and crisp — for high-volume service.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
Tell us your kitchen flow — we'll come back within 48 hours with a quote tuned to Küçükçekmece operations.