Döner Haus Opens Multiple Units in Coast-to-Coast Expansion

Fast-Growing Franchise Awards More than 40 Berlin-Style Döner Kebab Locations, 6 Opening in Early 2026

Have you tried a döner kebab lately? A what? you might wonder — but not for long. Döner kebabs, a traditional Turkish street food, are having a moment. Imported by Turkish immigrants to Germany, where there are an estimated 40,000 döner kebab shops contributing to an estimated $6 billion industry, the handhelds now are taking off in the U.S.

And Döner Haus is leading the charge. The quick-service restaurant brand is attracting fans and franchisees for its Berlin-style döner kebabs, as well as its scalable, technology-driven, take-away and delivery model.

Since opening its first location in 2023 in New York City’s East Village, Döner Haus quickly found a following, earning $1.9 million in its first year of operations. With strong initial sales, the brand expanded with three corporate-owned locations open in the NYC metro. The early success validated Döner Haus founder Nikolaus von Solodkoff’s plan to franchise the concept.

Döner Haus’ coast-to-coast expansion now includes more than 40 units awarded, with two franchise locations opened in Queens, N.Y., the first in 2025 and the second opening this month. Locations in the pipeline are in California, Florida and New York, which currently boasts 15 contracts. Five additional locations are set to open in the first half of this year in Long Island, West Palm Beach, Fla., and Los Angeles.

“Döner Haus was founded in 2023 and we only began franchising at the end of 2024. Awarding over 40 franchise units in that timeframe is remarkable for such a young concept, and it reflects both strong consumer pull and strong operator conviction that the model can scale,” von Solodkoff says.

Massive, Yet Largely Undiscovered Category

“Berlin-style döner kebab is a massive and proven food category globally, yet it remains largely undiscovered in the U.S.,” says von Solodkoff. “Now we see many American customers discovering döner for the first time and quickly becoming repeat customers. That combination of authenticity and discovery has been powerful and has driven strong word of mouth.”

Döner Haus kebabs are 100% halal beef or chicken, served in a crispy Turkish pide pocket filled with red cabbage, lettuce, tomatoes, onions and creamy garlic sauce; they’re organic and gluten-free with no fillers.

The growing döner fan base is fueled by a desire for diverse and authentic cuisines. Sixty-four percent of consumers polled by Datassential, for example, said they were looking forward to new food and beverage trends in 2026. In terms of dollars spent, Grand View Research projected the $48.6 billion global ethnic food market to reach $78.1 billion by 2030.

For Döner Haus, the biggest driver of consumer adoption has been authenticity and trust. “We consistently hear from customers who grew up in Europe that Döner Haus is the first time they have found an authentic Berlin-style döner kebab experience in the U.S.,” von Solodkoff says. “That feedback validates that we are delivering the real product experience, not a watered-down version.”

Multi-Unit Franchise Advantages

The majority of Döner Haus franchise partners are multi-unit operators with a typical commitment of at least three locations, von Solodkoff says. That doesn’t rule out single-unit operators, but he says many partners recognize that strong territories move quickly once a concept proves itself, so they secure those from day one.

The economics are also attractive: Döner Haus charges a 3% royalty, roughly half the industry standard, and a 2% marketing fee, making multi-unit ownership practical, not theoretical. The model is accessible from a capital and real estate standpoint, as well. A Döner Haus can be built for under $400,000 and can operate in as little as 750 square feet, von Solodkoff says.

“That is a very different risk profile than concepts that require $1-2 million in buildout and a much larger footprint,” he says. “Lower buildout cost and a smaller footprint expands access to better real estate, lowers the capital at risk per unit, and improves the payback profile.”

The multi-unit ownership profile isn’t comprised solely of institutional investor groups. “Yes, we have sophisticated operators, but we also have smaller investors and everyday operators who understand restaurants, understand unit economics and recognize an opportunity when they see one,” von Solodkoff adds. “The common thread is that they want a model that can scale, and they want a franchisor that is aligned with them long-term.”

‘Growth, but Controlled’

Von Solodkoff’s strategy — pairing a unique food item, with untapped consumer demand and a scalable system that rewards owner entrepreneurship — has resulted in a recipe for success, fueling Döner Haus’ coast-to-coast expansion. And while Berlin-style döner kebabs are becoming a runaway hit with diners, von Solodkoff says his focus will be on disciplined growth with the right partners to ensure that franchisees can grow with the brand.

“We want to build a national footprint by supporting franchisees who can grow into multiple locations over time, which is why we offer franchising across all 48 contiguous states and why our economics are structured to support reinvestment and multi-unit expansion,” von Solodkoff says. “We often say we don’t want our franchisees to just buy themselves a job, we want them to have a career.”

For information about franchising opportunities, visit the Döner Haus website.