COMPANY PROFILE

Innovative, Exciting with
a New Gastronomic-Discovery

A NEW WAY TO ENJOY HAVING FUN FOR
MEAT LOVERS. WE BUILD GREAT FUN
DINING EXPERIENCES. WE DO IT WELL!

Bus Grill Turkish Steakhouse concepts is a progressive organization specializing in the development of quality fun dining experiences throughout Shenzhen, China with additional diversified businesses associated with the hospitality industry.

Founded and driven by restaurant entrepreneur Birol Dincli, the Bus Grill Turkish Steakhouse restaurant group was established in 2017 and now operates 1 high performance Turkish Steakhouse restaurant with exciting projects under development, in addition to the associated businesses within the portfolio.

MISSION STATEMENT

To exceed customer expectations in relation to quality fun dining experiences in the areas of dry aged steak and Turkish cuisine, service and ambience while strengthening the growth and viability of all segments of the company for the long term benefit of employees, customers, shareholders, partners and suppliers

OPERATING PHILOSOPHY

The philosophy of Bus Grill Turkish Steakhouse Concept is to efficiently produce high quality dry aged beef and Turkish cuisine, in interactive kitchen environments where possible, with ingredients that are fresh local produce or where required, the best available imported products.

The predominant themes of commitment are:

To conceive, create and maintain products and services of genuine quality
To offer our products and services at a value-for-money price point
To motivate and support members of our team at all levels
To continuously grow

COMPANY OBJECTIVES
BUSINESS MODEL

The company objective is to establish superior fun dining facilities in prime locations that offer high quality dining experiences in a friendly relaxed environment at an affordable price that represents excellent value for money. Total customer satisfaction is our aim.

At the same time, any developments must contribute to the overall profitability of the company.

To achieve these objectives, chefs are recruited from the international market, staff is trained to a high level and ingredients and produce are sourced from the best available locations.

Similar standards are also demanded to ensure customer satisfaction within our subsidiary companies.

The important aspect of our business model is defining our product, awareness of our customer base, creating customer satisfaction, encouraging and developing customer loyalty through our loyalty program, customer comment and feedback, implementing effective promotion and marketing activities, consistent training implementation and professional practices and procedure

SIMPLE, RELAX
AND BE FREE!
TRENDY & MODERN

Birol Dincli has received many prestige awards. In his career he has prepared special menus for presidents, prime ministers, government leaders, CEO’s and famous celebrities of the world.

Birol came to Shenzhen in 2010 to worked at the Intercontinental Shenzhen. After opening the Westin and St Regis hotels in Xian, he returned to Shenzhen to join the Marco Polo, bringing many awards as a driving force in Shenzhen’s F&B world.

Birol is a culinary egalitarian. Whether using tinned sardines to produce sophisticated, avant-garde fun dining, or using sophisticated, avant-garde techniques to produce the simplest of steak and Turkish and global dishes and hospitality industries, he approaches both with an equal lack of prejudice and unbiased opinion.

BIROL DINCLI

Born in Turkey and trained in Turkey and United States. Worked and trained with famous star chefs like; Poul Boucce, Alain Ducasse, Pierre Gargari, Patrick Terrien and Philippe Clergue.
Birol was educated at Hotel Management and Chef School in Turkey then went to Le Cordon Bleu in France. After graduation he worked Turkey for only 2 years then set out on his discovery in gastronomy world wide; United Stated, Switzerland, Russia, Greece, Kazakhstan and China working in luxury hotels and Michelin restaurants - Starwood, Intercontinental Hotels Group, Kempinski and Marco Polo Hotels.

the founder “For me, food is about feelings and emotions, and that’s why we’re not just a restaurant.”

In a mere 15 years in the luxury hotel industry, Birol staked out an international reputation with his highly personal and completely original F&B hospitality and cuisine, specializing in highly technical plays on texture, temperature, and preconceived expectations.

Bus Grill Turkish Steakhouse is a different expression of Birol’s passion. The BUS GRILL’s design theme is about simplicity and enjoying the experience. This is Birol’s unique embrace of dry aged beef & modern Turkish. Viewed casually, BUS GRILL’s populist formula seems a radical departure from the sophisticated, avant-garde Turkish Steakhouse cuisine that Birol has been known for. But at it’s heart is a unique democracy vision, with an undercurrent that unites the two.


  • July, 13rd 2017

    土耳其,欧洲与亚洲交界处的文明古国。历史上曾是罗马帝国、拜占庭帝国、奥斯曼帝国的中心,有着6500年悠久历史和前后十三个不同文明的历史遗产。

    都说在这里随便捡一块石头都有500岁的高龄,随处都是古迹;伊斯坦布尔又是旅游圣地,比如挪亚方舟的传说、圣诞老人的故事、圣母玛丽亚晚年归隐等等,所以非常适合那些喜爱异域风情的人们前去观光旅游。

    土耳其烹饪发源于中亚,发展于小亚细亚,在某种意义上说是中东与地中海烹饪的国度,肉类、蔬菜和豆类充当了土耳其菜系的主要部分,而肉类又以牛、羊、鸡为主。

  • March 5th, 2018
    BIROL DINCLI, who claims fruitful achievements in the food and beverage industry, recently quit his well-paying job at a five-star hotel to try and forge his own brand, starting with a steakhouse at Shopping Park Bar Street.
    Born in a Turkish city called Mengen, where people are keen to become chefs or work in the hospitality industry, Dincli said his city has the best culinary art school, and he never had a doubt about his career path, even when he was little.
  • November,27th, 2017

    A Turkish steakhouse restaurant in southern China has been named as the “New Restaurant of the Year” in a competition held by the country's online magazine Thatsmag.

    Thousands of people voted through Wechat for a month to choose their
    favorite restaurants as part of "That’s PRD Food and Drink" competition.

    “Bus Grill Turkish Steakhouse”, run by Turkish businessman Birol
    Dincli in Shenzhen city in southern China, was picked as the New Restaurant of the Year.

    Speaking to Anadolu Agency,
    Dincli, who has worked as a chef and ran hotels in various countries for years, said that cooking was his family job.

  • January, 17th, 2017

    一直以来,我都喜欢吃泰国菜,在体验深圳马哥孛罗好日子酒店的时候,认识这家酒店的总厨Birol,改变了我的味蕾,深深地爱上了土耳其菜,爱上了他们的文化、“带有灵魂”的美食,就连喝杯咖啡还能占卜…… Birol 出生在土耳其,曾在土耳其,法国,美国和瑞士接受专业的餐饮培训; 曾经共事和工作过的著名星级厨师如:Poul Boucce,Alain Ducasse,Pierre Gargari,Patrick Terrien和Philippe Clergue. Birol在土耳其的酒店管理学院和厨师学校接受了正统的培训,然后前往巴黎的蓝带爵士继续学习。毕业后,仅在土耳其工作2年时间,便开始了他的环球美食之旅,曾经在分别位于美国.

  • January 17th, 2017

    我想我上辈子一定是个“丐帮帮主”又或者是个“常年挨饿的瘦小子”,受尽千辛万苦难买一美食。这辈子把所有的吃、喝、玩、乐都给我补尽了。

    一直以来,我都喜欢吃泰国菜,在体验深圳马哥孛罗好日子酒店的时候,认识这家酒店的总厨Birol,改变了我的味蕾,深深地爱上了土耳其菜,爱上了他们的文化、“带有灵魂”的美食,就连喝杯咖啡还能占卜……

    Birol 出生在土耳其,曾在土耳其,法国,美国和瑞士接受专业的餐饮培训; 曾经共事和工作过的著名星级厨师如:Poul Boucce,Alain Ducasse,Pierre Gargari,Patrick Terrien和Philippe Clergue

     

  • August, 11th, 2017

    先来说说进店感受。

    每个人的进店感受可能都会是不一样的,但第一次走进Bus Grill(巴士扒房)你就会感受到别致的设计和典雅的风格,我们落座在靠近玻璃厨房的位置,旋转烤肉正散发着诱人的香味,年轻的厨师们娴熟地操弄着一切。

    刚一坐下,打开刀叉纸巾盒,一套黑色富有质感的餐具显现出来,哦!这西餐厅不一样!加上菜单上详细的介绍,好吃的尽显眼前,令人眼花缭乱,好久不见的选择困难症也跟上了我!

  • August, 13th, 2017

     自诩吃货的你,知道世界三大菜系中有土耳其菜吗?土耳其菜和中国菜、法国菜并列世界三大名菜,被称为“土耳其美食丙天下”,古老的文明必然会孕育出经典的菜肴。提到热情奔放的土耳其,几乎每个人第一反应都是土耳其烤肉,不仅在土耳其,在深圳,在全国,土耳其烤肉都远近驰名。

    在深圳哪里能吃到正宗的土耳其烤肉?一定不能错过购物公园的Bus Grill(巴士扒房),这是一家地道的土耳其餐厅,餐厅的外观非常独特,设计成BUS的样子。老板Birol出生在土耳其,曾在土耳其,法国,美国和瑞士接受专业的餐饮培训。据说,还曾经给12位总统以及诸多世界名人准备特别定制菜单。

  • November, 28th 2017

    Turkish restaurant named China’s best new diner
    Bus Grill Turkish Steakhouse was opened in China’s southern Shenzhen city 10 months ago
    A Turkish steakhouse restaurant in southern China has been named as the “New Restaurant of the Year” in a competition held by the country's online magazine Thatsmag.
    Thousands of people voted through Wechat for a month to choose their favorite restaurants as part of "That’s PRD Food and Drink" competition.
    “Bus Grill Turkish Steakhouse”, run by Turkish businessman Birol Dincli in Shenzhen city in southern China, was picked as the New Restaurant of the Year.

  • November, 29th 2017

    Çin'de internetten yayın yapan Thatsmag dergisinin her yıl düzenlediği "Yılın Restoranı" yarışmasında bu yıl bir Türk işletmesi birinci oldu.

    Çin'deki bir Türk restoranı "Yılın En İyi Restoranı" seçildi.

    Ülkede internetten yayın yapan Thatsmag dergisinin her yıl düzenlediği “Yılın Restoranı" yarışmasında bu yıl bir Türk işletmesi birinci oldu.

    "That’s PRD Food and Drink" adlı yarışma, Çin’de yaklaşık 900 milyon kullanıcısı olan sosyal mesajlaşma ve paylaşım uygulaması Wechat üzerinden bir ay süren oylamayla yapıldı.

  • November, 27th 2017

    Çin'de internetten yayın yapan bir derginin her yıl düzenlediği “Yılın Restoranı" yarışmasında bu yıl bir Türk işletmesi birinci oldu.

    "That’s PRD Food and Drink" adlı yarışma, Çin’de yaklaşık 900 milyon kullanıcısı olan sosyal mesajlaşma ve paylaşım uygulaması Wechat üzerinden bir ay süren oylamayla yapıldı.

    Bolu'nun Mengen ilçesinden Birol Dinçli'nin, Çin'in güneyindeki Şıncın kentinde kurduğu Bus Grill Turkish Steakhouse adlı restoran en çok oyu alarak "Yılın Restoranı" seçildi.

    Konu hakkında açıklamalar yapan Dinçli, daha önce farklı ülkelerde aşçılık ve otel yöneticiliği yaptığını belirterek, aşçılığın aile mesleği olduğunu anlattı.

BEST NEW RESTAURANT OF THE YEAR

We are delighted to share
with you that our restaurant 
BUS GRILL - TURKISH STEAKHOUSE 
has recieved NEW RESTAURANT 
OF THE YEAR