Franchisor Stories
How Döner Haus is redefining the fast-casual dining space and accelerating into its next phase of growth by bringing döner kebabs to more U.S. markets while scaling a compact, franchise-ready model.
Brand: Döner Haus
Number of Units: 5 open; 40+ awarded
Initial Investment Range: $367,000 - $641,000
ROI Potential: $1.9 million first-year AUV from flagship store
Units Sold Last Year: 30+ new units awarded
Döner Haus has earned a place on 1851 Franchise’s 2026 Fastest Growing Emerging Franchises list — a recognition reserved for early-stage brands proving they have the product, model and momentum to scale nationally. With demand surging and more than 30 units sold in its first year of franchising, Döner Haus is entering a defining expansion phase.
“At the end of the day, it all comes down to the product. People try our döner kebabs and say, ‘Where has this been my whole life?’” said Nikolaus von Solodkoff, founder and CEO. “We’re filling a gap in the fast-casual space with something that feels both fresh and familiar.”
Döner Haus was founded by von Solodkoff to bring Europe’s most beloved street food — the döner kebab — to the United States in an elevated, modern fast-casual format. While döner is common throughout Germany, Turkey and much of Europe, finding high-quality döner in the U.S. was nearly impossible, even in New York City.
That changed when Döner Haus opened its first Manhattan location. The restaurant saw lines out the door and brought in over $1.9 million in its first 12 months.
“The momentum is only growing,” said Eddie Fahmy, franchise director. “We only began franchising in 2025, and within the year we had commitments for over 30 units.”
Döner Haus offers a compact footprint, focused menu, and efficient build-out model to create an accessible entry point for franchisees.
“Build-outs are simple and the model works well in compact or awkward spaces, which keeps startup costs in check,” said von Solodkoff. “The menu is tight and focused — no massive kitchens, just a few really well-executed products done fast.”
Support is another major selling point. “We’ve built technology into every aspect of the brand, from inventory and ordering to customer support and deliveries,” said Pamela Navarro, COO. “That frees franchisees to focus on growth instead of getting bogged down by mundane tasks.”
“We provide hands-on support: site selection, build-out, training, marketing, even lease negotiations,” added Fahmy. “Because we’re still in a strong growth phase, franchisees work directly with our founding team. It’s personal — we’re building this together.”
Döner Haus also stands out for its franchise-friendly financial structure. “Our franchise fees are about half of the industry standard,” Fahmy said. “We want owners to build a lucrative career rather than buy themselves a job.”
In just one year, Döner Haus has achieved the kind of growth many emerging brands dream of. The company sold more than 30 units in 2025.
“2026 is a big one for us because that’s when we’re going to be showing up in other major cities beyond New York,” said Fahmy. “We’ve got stores opening in LA, West Palm Beach, and many other places. It’s the year Döner Haus becomes a national brand.”
This aggressive yet strategic rollout is fueled by franchisees who believe in the product — and many of whom have already committed to multi-unit development.
“Most of our franchisees have committed to multiple units,” Fahmy said. “They see what this could become, and they're putting real belief behind it.”
The U.S. fast-casual category continues to grow, and consumer appetite for globally inspired, high-quality food experiences is stronger than ever. Döner Haus sits at the center of these demand curves — bringing an iconic European food category to an American audience eager for something new.
“We’re excited to make döner kebabs as commonly known and loved in the U.S. as foods like sushi or tacos,” said von Solodkoff. “All over Europe, people know döner — and when they find us here, they often say how much they’ve missed it.”
Döner Haus is focused on scaling responsibly while preserving the signature quality and energy that made the first Manhattan store a hit.
“Our job now is to scale this responsibly and make sure every new Döner Haus still feels like the original,” Navarro said. “Same quality. Same vibe. But tailored to the needs of each new market.”
The brand’s leadership sees Döner Haus becoming the first national döner franchise in the United States — a category creator similar to what Chipotle did for fast-casual burritos or what poké brands did for Hawaiian bowls.
“We’re just getting started,” said von Solodkoff. “This product has global appeal, and now we’re bringing it to the entire U.S.”
Stay tuned throughout the rest of the month for 1851 Franchise’s Fastest Growing Emerging Franchises of 2026 series to explore the other innovative brands making waves in the industry.
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