Turkish patisserie to New Jersey

Hüseyin Bayram, owner of the Taurus restaurant chain, said that the patisserie, which will cost half a million dollars and will serve flavors from Turkish-French cuisine, will open in the spring in Paterson, New Jersey, where Turks live heavily.

Dilek OLD BEZİRKAN- New York 


Moving the restaurant investments they started in Giresun to America, Toros continues to grow. Hüseyin Bayram, owner of the Taurus restaurant chain, said that the Turkish patisserie, which will cost half a million dollars, will start serving in Paterson, New Jersey, in the spring. 

Explaining that they opened a restaurant under the name of Toros in Giresun in 1972, Bayram said that they moved to America in 1986 and that they continue to invest in New Jersey today. Stating that they opened the first restaurant in Paterson, New Jersey in 1993, Bayram said, “To meet the increasing demand, we opened our Toros Clifton branch in 2001, our Montclair branch in 2017, and an American-style restaurant last year. Our Paterson branch is the first restaurant in New Jersey to serve home cooked meals. We closed the restaurant we opened in New Milford in 2010 after 10 years of operation.” Bayram emphasized that restaurant management is his father’s profession and that they owe their success in this sector for 30 years to the principles of business discipline, quality and continuity in employment.  

Half a million dollar investment 

Noting that they aimed to open a patisserie because they saw the need and wanted a different concept, Bayram said that they plan to open the Turkish patisserie, which is under construction and will cost half a million dollars, in the spring. Noting that the patisserie, which will have a seating capacity of 60 people, will have a winter and summer garden, Bayram said, “There will be products from Turkish and French cuisine, crepes, salads, baked goods and desserts will be offered to our customers. It will be a warm environment where people meet, students bring their computers and do their lessons and eat their toast and salad,” he said.  



Support required for promotion 

Stating that they are making an effort to contribute to the promotion of Turkish cuisine, Bayram said that state support is essential for promotion. Expressing that although Turkish cuisine is known, it is not well known around the world like Japanese cuisine. For example, a Turkish cuisine week can be organized. However, state support is necessary for this.”

Bayram suggested that entrepreneurs who want to enter the American market should do a good feasibility study on the area and place they will invest. 



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