Four Seasons Istanbul Sultanahmet General Manager Serap Akkuş was the guest of Arzu Maliki in the Senior program broadcast on Bloomberg HT.
Akkuş stated that although there was a 3 percent decrease in the number of tourists coming to Turkey in 2026 compared to last year, per capita expenditure increased and said, "This year, these balanced each other."
Akkuş said that daily per capita spending in the luxury segment exceeded 950 euros.
Akkuş stated that it was not easy to operate in the tourism sector for 30 years in a geography like Istanbul and said, "We are a very resilient city."
Stating that the tourism sector is one of the sectors most rapidly affected by even small events in the world, Akkuş said, "During these 30 years, we have experienced natural disasters and economic crises, as well as economic and geopolitical developments. Both Istanbul and we have resisted these. Because our crisis management muscles work very well. It is very difficult, but I think we have reached a situation that gets stronger every year."
City hotel management in 2026
Stating that 2026 will be a volatile year, Akkuş said that the year started with a very good January, but due to the crisis in the Gulf and travel restrictions in February, there was a decrease in the number of visitors both in Turkey and globally.
Stating that the number of visitors decreased in the first half compared to last year, Akkuş stated that in terms of hotel management, they look not only at the number of people coming to the city, but also at the spending power per person.
Akkuş said, "When we look at this, we think we have caught up with last year. So we can say that they balance each other."
Stating that September was well above expectations, Akkuş said that October expectations were high, especially for upper segment hotels. Akkuş noted that they think that if there are no surprises in November and December, they will not finish the year badly.
Tourist profile is changing
Stating that the developments have also changed the tourist profile, Akkuş said that there has been a decrease in the number of guests coming from the Middle East this year.
On the other hand, Akkuş stated that there is serious activity in the Asian market, especially in tourists from China, and that the North American market maintains its dynamism. Stating that the Russian and Australian markets are also doing well, Akkuş said, "We have a lot of diversity."
Bodrum Four Seasons is opening its doors soon
Stating that the investor of Four Seasons Istanbul Sultanahmet and Four Seasons Bosphorus is Astay Group, Akkuş said that the group is also an investor in the new project planned to be opened in Bodrum, in addition to Four Seasons Residences.
Akkuş stated that the partnership with the investor creates a healthy system and that Astay Group's trust in the Turkish tourism sector supports the increase in investments.
Stating that the Bodrum project has not been completed yet, Akkuş said, "We are planning to open the doors of Bodrum Four Seasons very soon."
Turkey's only 3 Michelin Key hotels
Reminding that the Michelin Guide has started to give Michelin Key to hotels as of 2025, Akkuş said that Four Seasons Hotel Istanbul at Sultanahmet is the first and only hotel in Turkey to receive this award.
Akkuş stated that the award was not given only to the architectural design of the hotel and said, "It is very valuable to us because it is given to the sum of all elements such as sustainability and quality in service."
Stating that 156 hotels in the world have three Michelin Keys, Akkuş stated that it is a pride for them that Istanbul is included in this list.
Prices in the luxury segment
Stating that although there was a 3 percent decrease in the number of tourists coming to Turkey compared to last year, per capita expenditure increased, Akkuş said that these two developments balanced each other.
Akkuş said, "Daily expenditure should be over 950 euros per person. The luxury segment in Turkey has also reached these prices. This is a very good development."
Stating that high costs and inflation on the food and beverage side put pressure on prices, Akkuş said that there is also a perception of expensiveness in Turkey.
Akkuş said, "The important thing here is to look at what we offer in return for the money we receive."
Artificial intelligence reduced food waste by 40 percent
Stating that the highest cost item in the service sector is employee costs, Akkuş said that this is followed by energy and food and beverage costs.
Stating that artificial intelligence makes a positive contribution to reducing costs, Akkuş said, "Since we have been working with artificial intelligence, the amount of food wasted has decreased by 40 percent."
