Episode 72: Mastering Efficiency and Business Growth: Cem & Cihan Oktem on The Ceres Podcast

You don't want to miss the latest episode of The Ceres Podcast. Host Stelios Theocharous sits with Cem and Cihan Oktem of Oktem Kitchens for an in-depth conversation about business strategy, efficiency, and navigating challenges in the hospitality industry. If you're a business owner looking for insights into scaling, crisis management, or operational efficiency, this episode is packed with valuable takeaways.

The Oktem Approach: Balancing Strategy and Execution

Cem and Cihan Oktem are not your typical hospitality business owners. While Cem runs the day-to-day operations, Cihan, with a background in quantity surveying and supply chain management in the oil and gas industry, takes a more strategic, big-picture approach. Their combined expertise allows them to optimise every aspect of their business, from shop layout to crisis response.

One of the most compelling parts of the conversation is their discussion on business efficiency. Unlike many operators who follow industry norms without question, the Oktem brothers constantly challenge the status quo. Whether it's portion control, workflow optimisation, or equipment investment, their approach is meticulous and data-driven.

Cihan highlights how lessons from the oil and gas sector can be applied to hospitality:

"We measure things by availability and reliability. If you don't have those metrics, you're operating blind."

Crisis Management & Strategic Decisions

The brothers delve into how they navigated the COVID-19 crisis and decided to shut their shops temporarily for safety. Their strategic mindset was evident throughout the pandemic. While many businesses struggled to keep up with ever-changing government regulations, Oktem Kitchens remained proactive rather than reactive.

Cihan, speaking from his experience in crisis management, shares:

"We saw the lockdowns coming and made the decision early. It wasn't just about protecting staff and customers, but about taking a leadership role in the industry."

Their decision-making process showcases a level of preparedness many businesses could benefit from adopting.

Revolutionising Kitchen Layouts for Maximum Efficiency

A central theme of this episode is how innovative shop design can significantly impact productivity and profitability. Cem and Cihan discuss how they applied McDonald's style efficiency principles to their operations, ensuring minimal wasted movement and maximum output.

"We started with a blank canvas at Westgate, and every square foot of space was designed for efficiency," says Cihan.

From strategic placement of fryers to workflow optimisation, their attention to detail allows their team to work faster and serve customers more efficiently.

Investing in the Right Equipment: A Long-Term View

The episode also covers a hot topic in hospitality – investing in the right equipment. Cihan argues that many business owners focus too much on upfront costs rather than long-term savings and efficiency.

"It's not just about the initial cost of equipment; it's about reliability, maintenance, and how it fits into your long-term strategy."

They also discuss the future of innovative kitchen technology, envisioning a time when fryers and refrigeration units will be monitored remotely for efficiency, much like modern cars or industrial equipment.

A Must-Listen for Hospitality Entrepreneurs

This episode is a masterclass in strategic business management for hospitality operators. Whether you are looking to improve efficiency, scale your business, or navigate industry challenges, Cem and Cihan Oktem offer a wealth of knowledge.

Listen Now & Subscribe

Don't miss this insightful conversation on The Ceres Podcast. Listen to Episode 72 featuring Cem and Cihan Oktemwherever you get your podcasts. Subscribe today to stay ahead of the latest industry insights.