Our new cold store and dry-ageing cabinet are up and running

A 1,500 m² cold store built at the rear of our store is now in operation. With separate temperature zones for produce, meat, dairy and frozen food, products now reach the shelf on average 24 hours after harvest.

What has changed?

• Less waste: waste on products stored at the right temperature fell by 21 per cent in the first two months.
• More frequent restocking: shelves are filled in smaller batches more often during the day.
• Wholesale pick-up: cold-chain orders from GÜL Card businesses go straight from the cold store to the loading bay.

A new era at the butcher’s counter

Alongside the cold store, our butcher’s counter now has a dry-ageing cabinet. Selected beef chops and ribeyes are aged for 21 to 35 days in a controlled environment before reaching the counter. Our master butchers also prepare custom cuts by thickness and weight for restaurants.

The cold store runs on a refrigeration system powered by the solar panels on our roof and uses natural refrigerants.