Döner Shack

About Döner Shack

Döner Shack was founded in 2017 by Sanjeev Sanghera and Laura Bruce, bringing Berlin-inspired kebabs to the UK fast-casual market. The business operates a mix of company-owned and franchised restaurants and has adapted its format to suit high streets, delivery-led units, food courts and drive-thrus.

After buying back several franchised sites in 2023, it relaunched franchising in 2024 with an emphasis on experienced multi-unit operators. Its smaller Glasgow West End format opened in April 2026, with a reported fit-out cost of £255,000. The brand has also expanded to India, opening in Mumbai in 2025 and Bengaluru in 2026.

Döner Shack highlights systemised preparation, robotic cutters, reduced reliance on skilled chefs and service times averaging five minutes. Franchise support includes property sourcing and marketing, while signed development agreements represent future plans rather than open restaurants.

Why franchise with Döner Shack

• ✓Develop a Berlin-inspired kebab concept with restaurant, takeaway and delivery-led formats.
• ✓Benefit from systemised food preparation designed to reduce wastage and staffing complexity.
• ✓Access site-sourcing assistance through relationships with landlords and property agents.
• ✓Explore smaller high-street formats alongside food courts and potential drive-thru locations.
• ✓Use robotic cutting equipment designed to support consistent preparation and efficient service.
• ✓Receive marketing support across local, national and international channels, including social media.

Investment breakdown

Minimum investment	£300,000
Maximum investment	£450,000
Management service fee	On request
Marketing contribution	On request
Agreement term	On request

What's expected of a franchisee

Property requirements

Döner Shack considers high-street premises, food courts, delivery-led shops and drive-thru locations. The company has shifted its emphasis towards student areas and streets with evening trade, rather than relying on shopping centres. Its stated average unit size is 2,600 sq ft, although smaller formats are available. A Glasgow West End takeaway and delivery site opened in 2026 with a reported £255,000 fit-out. The franchisor can assist with sourcing locations through property contacts.

Training and support

Döner Shack describes a highly systemised operating model intended to be straightforward to teach and learn, without requiring skilled chefs. Robotic cutters support consistency, while standardised processes aim to reduce waste and keep service quick. Franchise partners receive ongoing marketing assistance at local, national and international levels, including social media activity. The supplied profile does not specify an initial training period, field-visit frequency or opening support timetable.

Operational requirements

Franchisees operate Berlin-inspired kebab restaurants using standardised preparation methods and equipment, including robotic cutters. The model is designed for efficient staffing, consistent portions and limited waste, with the brand reporting average service times of around five minutes. Formats may include dine-in, takeaway, delivery-led units, food courts and drive-thrus. Operators manage food safety, staffing and customer service while following brand systems and approved procedures.

Experience required

Döner Shack says it is prioritising ambitious, capable multi-unit franchise partners, with a focus on agreements covering three to five restaurants. Applicants should be able to manage teams, maintain food quality and operate efficiently across potentially different formats. Experience in hospitality, multi-site operations or commercial property may be valuable, but the supplied information does not set out mandatory qualifications, minimum net worth or liquid capital thresholds.

Territory availability

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