Innovative Brands Flourish in the American Industrial Kitchen Industry with Galaxy Group

Ten years ago, Atlantic Supermarket Equipment start up made a significant breakthrough for the industrial kitchen industry when they took their first steps into the American market in Brooklyn. Hakan İnan and his partners imported products from Türkiye, which gradually gained recognition in the market. Hakan İnan, CEO and co-founder of Galaxy Group, an American company that imports kitchen equipment from Türkiye, shared insights into their journey. Galaxy Group currently supplies over 150 products to the American market. Their main suppliers include Ugur, Empero, Kaplanlar, Izodoor, Inoksan and Capri The Group, aiming to distribute its industrial kitchen and supermarket equipment products wholesale throughout the United States, held a grand opening on May 16th, 2023, in Kearny, New Jersey.

The King of Meze

Fair Lawn, NJ - When he arrived at New York JFK Airport from Turkey, he had only $80 in his pocket and a lot of debts to pay off. He started his career in the culinary world and eventually rose to become the chef of a five-star hotel in Cyprus. He learned the ropes of the industry at his uncle's food factory in Osmaniye, a southern province of Turkey. He worked in every department of the factory that served meals to three thousand people daily, focusing on the art of making mezes. It was his intricate presentation of sea bass, shaped like a knitting pattern, that earned him the title of Golden Chef of the Year in a competition he participated in Istanbul back in 2011.
After coming to America, he worked in a Turkish restaurant to save up money. He attended a language course for three years to improve his English skills. In search of his own restaurant, he became interested in a place in Fair Lawn that had been operating under the name Istanbul Café for five years. On June 16, 2018, he opened his restaurant named AdA Mediterranean Brasserie in a city with a predominant Jewish and Russian population and relatively few Turkish residents. "The Jewish and Russian customers are already familiar with our cuisine. Instead of looking for a well-known place, my criteria were centered around the potential customer base," says Chef Erhan Gezer.

Eyüp Ulu: The Unsung Hero of the Largest Disaster Relief Campaign: Mobilizing Turkish-Americans for Earthquake Aid

One of the greatest disasters of the century, the earthquake that struck on February 6, 2023, affecting 11 provinces in Turkey, prompted Turkish-Americans in the United States to mobilize for aid efforts. Online campaigns were launched, and people came together to donate clothing, medical supplies, tents, and various other materials. However, questions arose as to how and where the aid would be organized. The logistics company PortX, located in Carlstadt, New Jersey, became the central hub for the relief campaign on the East Coast. With the assistance of around 300 volunteers, nearly 200 containers of relief supplies were packaged at the PortX warehouse.

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The Success Story of PuffCity: America's Fastest-Growing Vape Franchise

İsmail Alptekin, the founder of PuffCity, the fastest-growing franchise company in the vaping industry in the United States, shares the story of the company's success and its plans for expansion. Since its establishment in 2014, PuffCity has become the most recognized brand in the industry through strategic planning, innovative design, and meticulous execution. The company's all-in-one concept caters to the diverse needs of both traditional and contemporary customers. PuffCity aims to open hundreds of new stores nationwide, offering convenient access to a wide range of vaping products and accessories. With their proven business model and expertise in the franchising industry, they are confident in their ability to achieve this ambitious goal. The company's focus on identifying and meeting customer needs ensures that they stay at the forefront of the industry.

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Engin Aktaş: The Bread Whisperer Who Shaped the Destiny of a Community

Engin Aktaş, the successful Turkish professional who has been a manager at Calandra's Bakery for 40 years, is a man who stands as a right-hand man to the owner, a member of the family. His life story is a testament to resilience and triumph, unfolding against the backdrop of Calandra's Bakery, a renowned institution in New Jersey. Let's delve into the remarkable journey of Engin Aktaş, where passion, dedication, and a touch of destiny intersect. In August 1984, when he arrived in America, he sought to try his luck in his father's profession of baking in Türkiye. He applied for a job at a small bakery in Newark. The owner observed his dough handling skills but wasn't entirely impressed. "You're good, but not that good," he remarked. Determined, the young Engin boldly replied, "We'll see about that," and set off to another bakery across the street. There, he was immediately hired. After three weeks of work, he returned to the first bakery he applied for a job. Little did he know that this place would be Calandra's, one of New Jersey's most famous bread bakeries. From that day forward, he would change not only his own fate but also the lives of countless Turks who would venture into New Jersey. Established by Luciano Calandra, an immigrant from Palermo, Sicily, in 1962, the bakery is still managed by his children Anthony, Luciano Jr., and their grandchildren.

From Backpacker to Business Owner: Erkan Emre's Journey from Berlin to New York

Erkan Emre is a successful German-born Turkish entrepreneur who has overcome many challenges and built a thriving career in the US. Emre's family immigrated from Erzurum, Türkiye to Germany in 1968 as guest workers, seeking opportunities to rebuild the country after World War II. Emre's father worked as a gardener for the Berlin Senate, contributing to the country's green landscapes.
Emre grew up in Germany, experiencing the homesickness that many immigrants’ families face. However, he also recognized the value that immigration brings to a culture, adding spice and diversity to an otherwise homogeneous society.

Sea Salt: A Unique Blend of Mediterranean Cuisine and Artisanal Cocktails

Located in the heart of New York City, 1st Avenue and 61st Street, Sea Salt Mediterranean Restaurant offers a unique dining experience that sets it apart from traditional establishments. After working with three successful ventures in Atlanta, Las Vegas, and now New York, Ertan Kuşdil, the owner of Sea Salt, brings a taste of the Mediterranean to the bustling city. Kuşdil shares his insights into the concept behind Sea Salt and its journey in the restaurant industry. 

Building a Greek Culinary Legacy in Bloomfield: Alex Nissirios' Story

Alex Nissirios, the owner of Stamna Greek Tavern in Bloomfield, New Jersey, has an intriguing life story that spans over four decades in the restaurant business. Originally from Greece, Alex arrived in the United States in 1970 at the age of 15. His mother, father, and two brothers had already settled in the US prior to his arrival. In Greece, Alex's father worked as a contractor but faced financial difficulties and lost all his money. This prompted his decision to move to America to seek better opportunities. In the meantime, Alex and his siblings were left in the care of a housekeeper while their parents worked tirelessly to establish themselves in the new country.
The family initially settled in Fairlawn, New Jersey, where Alex began working in the kitchen of a small restaurant. He started as a shy young boy who rarely ventured out, but eventually worked his way up to become a busboy. Despite facing language barriers, Alex managed to succeed and eventually became a manager. However, he felt the desire to further his education and returned to Greece to attend college.

Carrying the Flame: Hicri Ataş Continues the Tradition

Brooklyn has witnessed the journey of Hicri Ataş and his father, Rıza Ataş, as they made their mark in numerous establishments. From Masal and Liman to İstanbul Bay, Rıza Ataş was among the pioneers who laid the foundations of these iconic venues. Hicri became a pioneering example for Turkish entrepreneurs by opening a venue in the south of New Jersey with a seating capacity of approximately 300 people. After Sofra opened its doors in 2021, other Turkish and Mediterranean cuisine restaurants also started to emerge. Ataş, with its unique menu and concept, has gained the approval of customers by serving their meals with a grand visual display. The restaurant, which also features a special karaoke room, provides a spacious dance floor for customers to enjoy dancing as well.

Jackson Hole Diner: A Legacy of Exceptional Burgers and Star-Studded Patrons

Jackson Hole Burgers chain were started by brothers Jimmy and Chris Meskouris at 232 East 64th Street on the Upper East Side of Manhattan in 1972. The name "Jackson Hole" was selected for the restaurant because they found a National Geographic article on Jackson Hole, Wyoming under the floor when they were renovating and they also happened to live in Jackson Heights, Queens.
In a recent interview with Alexander Meskouris, the owner of Jackson Hole Diner, we delved into the history and legacy of this iconic restaurant chain. Alexander, a third-generation Greek-American, shared his family's journey and their dedication to preserving the unique charm of Jackson Hole.

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