REMODEL PROJECT ONLINE SUMMER SCHOOL
Innovative Business Solutions for Food and Beverage Sector in Hospitality
The REMODEL Summer School was organized on September 16–17, 2025, and hosted by Bursa Uludağ University, Faculty of Economics and Administrative Sciences, in collaboration with the REMODEL project. The summer school’s core agenda was debating new business models, sustainability actions, and EU project opportunities in hospitality and food businesses. The subjects of the summer school were broad, with a great diversity of themes:
• Innovative ideas in the restaurant industry,
• Business model innovation in the food & beverage sector,
• Segmentation, positioning, and brand management,
• Cost control and profitability,
• Value proposition design,
• EU research and innovation opportunities,
• Widening participation and ERA strengthening,
• Project presentations (REMODEL, VERNE, DIGIFABS etc.),
• Budget planning, project management, and networking.
The two-day summer school brought together academic expertise and industry real- world experience. Day one focused on lectures and workshops on the food and hospitality industries, ranging from business models and branding to profitability and value proposition design. The day also included a panel on restaurant success stories, where practitioners shared best innovative practices. The second day turned attention to the European level, with presentations by the project coordinator and invited experts on Horizon Europe funding opportunities, ERA engagement, and proposal submission. Presentations of ongoing EU-funded projects were also delivered on this day, with a spotlight on innovative practices in food education, digital innovation, and cultural tourism. The programme concluded with panels on budgeting, project management, and networking opportunities, so that participants could transform academic knowledge into practice.
Summer School Lecturers and Contents
On the first day, the summer school was initiated with welcome speeches by BUU Research and Development Coordinator Prof. Dr. Esra Karaca and REMODEL Project Coordinator Prof. Dr. Aylin Poroy Arsoy, welcoming the objectives of the REMODEL Summer School and opening doors for two days of scholarly and professional discussion. The session continued with a panel on “Success Stories from the Sector: Innovative Strategies in Restaurants,” moderated by Prof. Dr. Yücel Sayılar, where practitioners Onur Özkul (Food and Beyond), Adnan Nar (Giritli Restourant), and Mehmet Ceylan (Ceylan Bakery) shared their entrepreneurial experience and innovative practices. Subsequently, Prof. Dr. Yasemin Şahan presented the LOCALNUTLEG Project, which included research on Mediterranean legumes and nuts transformed into innovative vegetable-based foods. Prof. Dr. Çağatan Taşkın presented two complementary lectures: “Business Model Development in the Food & Beverage Industry” and “Segmentation and Positioning in the Food & Beverage Industry”. Assoc. Prof. Dr. Onur Öztürk continued with “Brand Management in the Food & Beverage Industry”, discussing how to build successful brands. Prof. Dr. Ahmet Türel and Prof. Dr. Aslı Türel co-presented “Cost Control and Profitability in the Food & Beverage Industry”. The afternoon included an interactive Value Proposition Canvas Workshop by Assoc. Prof. Dr. Mehlika Saraç and Dr. Alp Aytaç, and Question and Discussion Session hosted by Prof. Dr. Yakup Selvi.
During the second day, the attention was turned to EU research and project possibilities. Prof. Dr. Aylin Poroy Arsoy provided two sessions: “Horizon Europe and Other EU Current Project Opportunities (2026–2027 Draft Work Programmes)” and “Horizon Europe Proposal Preparation and Application Process”. Project presentations were then given: Ciaran O’Hannracháin on REMODEL Project, Juanita Blue on VERNE Project, and Orla Casey giving a series of initiatives (DIGIFABS, FUSE, 3 Kitchens, Food Eco Culture Edu, Waste2Worth, Ethical Food Entrepreneurship). Viktoria Soos showed the FoodEducators Programme, Kitchen Adventure app, and GreenChef game, and Antonella Fresa presented the SECreTOUR Project. The programme concluded with a joint session on “Budgeting, Project Management, and Networking” by Prof. Dr. Aylin Poroy Arsoy, Prof. Dr. Elif Yücel, and Prof. Dr. Yasemin Ertan, which gave the participants hands-on tools to plan, manage, and sustain well-performing EU projects.
Mehmet Ceylan - Onur Özkul & Adnan Nar: Moderator Yucel Sayılar
The first session of the summer school was held under the moderation of Prof. Dr. Yücel Sayılar, a faculty member from the Department of Management and Organization at BUU, with the participation of highly successful and renowned entrepreneurs from the food and beverage industry: Onur Özkul, Adnan Nar, and Mehmet Ceylan. This engaging and interesting session featured each speaker sharing their unique experiences with their restaurant ventures. The participants discussed their innovative approaches in the industry and how they overcame challenges to achieve success.
Mehmet Ceylan’s “Ceylan Bakery” initiative makes a significant contribution to the healthy living trend in the sector with its gluten-free and healthy products. The bakery not only offers gluten-free products for individuals embracing a healthy lifestyle but also creates a difference with its “one-stop shop” approach. Customers can find not just bakery products but also healthy snacks and food items in one place. Ceylan Bakery promotes healthy eating habits while also providing a convenient shopping experience. This innovative approach forms a success story that combines healthy living and practical shopping.
Onur Özkul’s “Food and Beyond” initiative stands out as a perhaps one-of-a-kind example of social entrepreneurship in the world. This special dining event is organized once a week, where the entire revenue from the evening is donated to LÖDER (Lymphoma and Leukemia Children’s Health and Education Foundation). By integrating the concept of social responsibility into the restaurant industry, Özkul offers customers not just a delicious meal, but also raises social awareness. This innovation makes a significant impact in the realm of social entrepreneurship, with its unique fundraising model setting an example for others.
Adnan Nar, in his “Giritli Restourant” creates a difference by blending traditional mezes with modern presentation and adapting traditional Crete cuisine to the present day. The restaurant stands out with its carefully crafted presentations and a rich variety of mezes. Additionally, the restaurant places a strong emphasis on sustainability. By sourcing products from local suppliers and adopting environmentally friendly practices, it not only plays a role in the gastronomic world but also helps increase environmental awareness. Giritli tells a traditional story with high-quality flavors while also showcasing an innovative approach.
Through this content, the following learning outcomes are expected:
• Learn how the concept of social entrepreneurship can be integrated into the restaurant industry.
• Discover how to differentiate by adding innovative touches to traditional flavors.
• Gain insights into how trends like healthy living and gluten-free products can be adapted to restaurant business models.
Yasemin Şahan
Yasemin Şahan is a Professor at Uludağ University, Faculty of Agriculture, Department of Food Engineering. Her session titled “LOCALNUTLEG Project Presentation” introduces an EU-funded initiative under PRIMA Horizon 2020 (2021–2024) that focuses on transforming Mediterranean local legumes and nuts (PDO/PGI and autochthonous varieties) into innovative plant-based foods. It highlights the development of plant-based dairy alternatives, flours for bakery and pasta, and ready-to-eat meal formats, while also addressing consumer acceptance across eight countries. The project aims to strengthen the attractiveness of the Mediterranean diet through innovation, tradition, and sustainability.
Through this content, the following learning outcomes are expected:
• Understanding how local varieties and geographic identity create value in product innovation.
• Learning the end-to-end process of plant-based product development.
• Gaining insight into multi-country consumer research and its applications.
• Exploring eco-friendly processing technologies that preserve nutrients and bioactives.
• Recognizing commercialization and exploitation strategies for sustainable market impact.
Çağatan Taşkın
Prof. Dr. Çağatan Taşkın is a faculty member at BUU, FEAS, Department of Business Administration. The sessions “Business Model Development in the Food & Beverage Sector” and “Segmentation and Positioning in the Food & Beverage Sector” address two complementary pillars of strategic management in hospitality and food services. Together, they explore how businesses can design effective business models while also defining target markets and positioning strategies to achieve competitiveness and sustainability.
Through this content, the following learning outcomes are expected:
• Understanding the building blocks of a successful business model in the F&B sector.
• Learning how to identify customer segments and align offerings with market expectations.
• Exploring effective positioning strategies for differentiation and brand value creation.
• Linking business model innovation with profitability and long-term competitiveness.
• Gaining practical insights into applying academic frameworks to real-world food and hospitality cases.
Onur Öztürk
Assoc. Prof. Dr. Onur Öztürk is a faculty member at BUU FEAS, Department of Business Administration. The session titled “Brand Management in the Food & Beverage Sector” focuses on the principles, strategies, and challenges of building and sustaining strong brands in hospitality and food services. It examines how branding goes beyond logos and names, influencing consumer perception, loyalty, and market differentiation. The session also highlights case examples and frameworks relevant to managing brand equity in competitive and rapidly evolving markets.
Through this content, the following learning outcomes are expected:
• Understanding the fundamentals of brand identity, image, and equity.
• Learning how to create and sustain brand value in the F&B sector.
• Exploring strategies for brand positioning and differentiation in crowded markets.
• Gaining insights into consumer-brand relationships and loyalty mechanisms.
• Recognizing the role of innovation in maintaining brand relevance and resilience.
Ahmet Türel & Aslı Türel
Prof. Dr. Ahmet Türel and Prof. Dr. Aslı Türel are professors at Istanbul University, Faculty of Business Administration. Their session titled “Cost Control and Profitability in the Food & Beverage Sector” examines the financial dimension of managing hospitality and food businesses. It focuses on strategies for monitoring costs, optimizing resource use, and ensuring profitability in a competitive environment. Special attention is given to the relationship between cost structures, pricing strategies, and value creation, providing participants with tools to balance efficiency and innovation.
Through this content, the following learning outcomes are expected:
• Understanding the fundamentals of cost structures and financial management in F&B.
• Learning techniques for cost control and efficiency improvement.
• Exploring approaches to link pricing, profitability, and customer value.
• Gaining insights into financial decision-making and risk management.
• Recognizing how financial sustainability underpins business innovation and growth.
Mehlika Saraç & Alp Aytaç
Dr. Mehlika Saraç is an Associate Professor at the Department of Business Administration, BUU. Also, Dr. Aytaç has been working as an Assistant Professor at BUU. In this workshop, Mehlika Saraç and Alp Aytaç moderated a session where participants were introduced to the fundamentals of innovative business models and the value proposition canvas. Participants then worked in teams to create imaginary businesses, identifying customer segments, the value they offer, and how they differentiate from competitors, and prepared value proposition canvases for each business. The teams deepened their business models and presented creative business ideas and innovative solutions, gaining firsthand experience in how the value proposition canvas works and how innovative business models are designed. This process provided participants with significant theoretical and practical insights.
Through this content, the following learning outcomes are expected:
• Learn the key components of the value proposition canvas and how to apply them.
• Gain insights into the design of innovative business models.
• Understand how to develop customer-centric business strategies and create value propositions.
• Create and present a value proposition canvas for an imaginary business through practical application.
Aylin Poroy Arsoy
Prof. Aylin Poroy Arsoy is a professor of accounting and finance at BUU. The sessions “Horizon Europe and Other EU Current Funding and Project Opportunities (2026–2027 Draft Work Programmes)” and “Widening Participation and Strengthening the ERA together provide a comprehensive overview of the EU’s research and innovation funding landscape. Prof. Poroy Arsoy presents both the broad opportunities of Horizon Europe and the special instruments designed for widening countries such as Türkiye. The first part highlights the architecture of Horizon Europe, including its three main pillars and cross-cutting components, project types and the draft priorities of the 2026–2027 work programmes across clusters. The second part focuses on Widening and ERA measures, which aim to reduce disparities in research capacity by funding initiatives like twinning, teaming, excellence hubs, and ERA chairs, fostering collaboration and inclusion in EU research.
Through this content, the following learning outcomes are expected:
• Understanding the pillars, instruments, and funding schemes of Horizon Europe.
• Differentiating between bottom-up and top-down calls and applying this knowledge to proposal design.
• Exploring the 2026–20277 draft priorities and their relevance for research and industry.
• Recognizing the mechanisms of Widening and ERA actions and their role in strengthening institutional capacity.
• Identifying concrete opportunities for Turkish universities, SMEs, and research centers to increase participation and competitiveness in EU programmes.
Juanita Blue
Juanita Blue is ATU’s Senior European Project Officer. The session titled “VERNE Project Presentation” introduces a European initiative that seeks to accelerate the transition of local and regional tourist destinations toward sustainable and circular models. VERNE redefines sustainable tourism by integrating circular economy principles to minimize waste, reduce energy use, and protect ecosystems, while fostering collaboration across mobility, food, construction, and waste management sectors.
Through this content, the following learning outcomes are expected:
• Understanding the mission and framework of the VERNE project.
• Learning how circular economy practices can be applied to tourism and hospitality.
• Exploring strategies for engaging diverse stakeholders—industry, policymakers, communities, and tourists—in co-developing solutions.
• Gaining insights into pilot projects (waste management, food waste reduction, wastewater treatment, e-mobility, and digital tools) that demonstrate scalable models.
• Recognizing how new business models can link competitiveness and sustainability in tourism.
Ciarán Ó’hannracháin
Dr. Ciarán Ó’hannracháin is a Faculty of Business Strategic Projects Manager at ATU with a focus on Research & Collaboration Projects and holds the Operational Board Chair of the World Technology Universities Network (WTUN), The session titled “REMODEL Project Presentation” introduces a three-year Horizon project funded under HORIZON- WIDERA-2021-ACCESS-03-01, which focuses on Strengthening the Research Capacity of Turkey in Innovative Business Models for the Hospitality Sector. Coordinated by Bursa Uludağ University in collaboration with Universidad de León (Spain) and Atlantic Technological University (Ireland), the project aims to enhance R&I capacity, foster knowledge transfer, and design innovative business models for SMEs in the Turkish hospitality sector.
Through this content, the following learning outcomes are expected:
• Understanding the mission and vision of the REMODEL project to strengthen academic and industry research capacity.
• Gaining insights into the creation and role of the Business Model Innovation Laboratory.
• Learning how consumer behavior analysis, neuromarketing, and entrepreneurship tools contribute to innovative business models.
• Exploring strategies for staff exchanges, training programmes, and summer schools that enhance international collaboration.
• Recognizing the impact of REMODEL on both academic publishing capacity and SME competitiveness in the hospitality sector.
Orla Casey
Founder of Momentum in 2003, Orla is a business graduate who completed further studies in the areas of European Law and Economics and Marketing. The session demystifies how to win EU funding by breaking it into a practical formula—aligning your ideas, skills, and networks with EU priorities—and by showing what evaluators look for in competitive proposals. It maps real entry pathways (start with Erasmus + Cooperation Partnerships, then scale to Horizon/ESF+), explains success criteria (relevance, partnership quality, the “golden thread,” impact & sustainability), and illustrates each point with live project cases in food, hospitality, and sustainability
Through this content, the following learning outcomes are expected:
• Understanding the EU funding landscape and Türkiye’s access across Horizon, Erasmus+, and related programmes.
• Learning a step-by-step pathway from first Erasmus+ projects to larger Horizon/ESF+ consortia, and why “start small, then scale” works.
• Mastering what assessors score: Relevance (need & evidence), Partnership fit, Quality of design and Impact/Dissemination/Sustainability.
• Applying partner selection rules (role–CV match, sector balance, red flags to avoid) and designing proportionate, credible work packages.
• Seeing concrete deliverable models (living labs, competence frameworks, OER toolkits, bootcamps) through cases like Food Eco Culture Edu, EcoSmart Hospitality, 3 Kitchens, Waste2Worth, Ethical Food Entrepreneurship, DIGIFABS, and FUSE.
Viktoria Soos
Viktoria Soos is a seasoned professional with extensive experience in communication and coaching. The session titled “Food Education and Gamified Sustainability Tools” presents innovative approaches to linking food, biodiversity, sustainability, and education through communication strategies and digital solutions. Viktoria Soos, psychologist and sustainability communication expert at Climate Smart Elephant, introduces flagship initiatives such as the FoodEducators Programme, Kitchen Adventure app, EcoQuest digital platform, and Green Chef card game. Together, these initiatives highlight how education, behavior change, and gamification can foster healthier food choices and stronger sustainability awareness across Europe.
Through this content, the following learning outcomes are expected:
• Understanding how food education programmes operate at European and national levels, including lesson plans, career days, and international school networks.
• Learning how gamification and digital tools (Kitchen Adventure, EcoQuest) promote plant-forward diets, behavioral change, and youth engagement.
• Exploring how to design communication strategies that integrate sustainability with marketing and education.
• Gaining insights into how cross-country partnerships and Erasmus/EIT-Food projects create scalable and multilingual learning resources.
• Recognizing how tools like the Green Chef card game can improve culinary education and sustainability awareness in vocational education and training (VET).
Antonella Fresa
Antonella Fresa is an ICT expert with extensive experience in European cooperation projects since 1994. The session titled “Cultural Tourism: Bridging Heritage, Places and Communities” examines the transformative potential of cultural tourism in Europe. It highlights both opportunities and risks: while heritage offers enormous value for identity and local economies, overtourism and commercialization can threaten landscapes and communities. The presentation explores new cultural business models, heritage communities, and EU-funded projects such as SECreTOUR, which experiment with sustainable and inclusive approaches to tourism.
Through this content, the following learning outcomes are expected:
• Understanding the economic and social potential of cultural tourism as a driver of local development.
• Recognizing the negative impacts of overexploitation (overtourism, gentrification, commodification) and strategies to counteract them.
• Learning how tourism can act as a tool for regeneration, community recognition, and rediscovery of shared resources.
• Exploring heritage communities as agents of sustainability and how operational methods can integrate them into territorial governance.
• Gaining insights from pilot projects across Europe that test innovative approaches in rural landscapes, minority heritages, dark heritage, and digital nomadism.
Participants
The REMODEL summer school organized by BUU received significant interest from academics, researchers, and practitioners. There was a great interest in the summer school. Totaly 93 participants continued the summer school and got their certificates.
