Doner Haus: Scaling German Döner Kebabs Across America
On this podcast of the Jason Litrell Show the discusion centered around restaurant franchise opportunities.
Eddie Fahmy, the CEO at A2Z Restaurant Consulting, appeared on the Jason Littrell restaurant industry podcast to discuss the amazing fast success of Döner Haus. What began as a single East Village location in New York City has now grown into a thriving brand with five locations across NYC and Long Island — and more than 30 committed franchise units in the pipeline.
From One Store to a Scalable System
Eddie’s first question to Nik was simple but pivotal: “What is the long-term goal?” Nik’s answer — tbring authentic German Döner kebabs to the United States and scale the concept nationwide — shaped every decision that followed. Rather than focusing solely on the first store’s success, Eddie and Nik built the infrastructure for replication:
Recipes, and ingridients
Processes & Protocols: Standardized operations to ensure consistency across locations.
National Vendor Distribution: Secured supply chains to guarantee ingredient quality and availability.
Technology Integration: Online ordering, social media, and management systems designed for scalability.
This forward-thinking approach allowed Doner Haus to expand quickly without sacrificing quality or brand identity.
Franchise Expansion
By year two, Doner Haus had already doubled its footprint. Today, with five operating locations and 30 more franchise commitments across New York, California, and Florida, the brand is poised for national recognition. The model emphasizes efficiency: streamlined menus, delivery-focused operations, and reduced overhead make it attractive to franchisees.
Eddie Fahmy on Scalability
During his appearance on the Jason Littrell Podcast, Eddie explained the philosophy behind Doner Haus’s growth:
“Nik and I joke that the way we set up our infrastructure we’re really a technology company
Eddie appearing on the Jason Littrell podcast
that sells and manages food: we’ve developed a turn-key system for a franchisee to open and operate in very short time because all the food recipes are in place, the delivery of food and ingredients to them come from national distributors, we’ve established the best-of-breed online ordering, social media, and everything they need to operate.”
This mindset — treating the restaurant as a tech-enabled system rather than just a food business — is what sets Doner Haus apart in the competitive fast-casual landscape.
The Challenge of Third‑Party Delivery
Eddie Fahmy doesn’t mince words when it comes to the role of third‑party ordering and delivery services like DoorDash, Grubhub, and UberEATS. He describes them as “uninvested partners” in the restaurant industry — companies that siphon off huge fees from each order while simultaneously controlling the customer relationship.
The real issue, Eddie explains, is customer acquisition:
“When a customer finds you on one of those third‑party platforms, you didn’t get a new customer — they did. We have another approach.”
Rather than relying on outside platforms, Doner Haus has invested in its own systems for online ordering, marketing, and customer engagement. This ensures that every diner becomes their customer, not one owned by a delivery app.
Eddie also revealed how these services go beyond fees — they actively hijack a restaurant’s Google Business Listing by inserting their own ordering links. This tactic diverts customers away from the restaurant’s direct channels and into the third‑party ecosystem. However, Eddie noted that with the right knowledge, those links can be removed:
“If you know how — which I learned from years of dealing with it — you can have those third‑party links removed from your listing.”
By reclaiming control of their digital presence, Doner Haus strengthens brand loyalty, reduces costs, and gives franchisees a more sustainable path to profitability.
Looking Ahead
With its strong brand story, proven operational model, and growing franchise network, Doner Haus is positioned to become the first major U.S. chain specializing in German Döner kebabs. Eddie’s consulting expertise and Nik’s vision have transformed a niche concept into a scalable enterprise, one that blends cultural authenticity with modern business infrastructure.
For those interested, the watch the full conversation with Eddie Fahmy on the Jason Littrell Podcast below.
🎯If you’re thinking of opening a restaurant, consider becoming a DÖNER HAUS franchisee, or speak to Eddie about your own concept as a stand-alone restaurant concept.
Döner kebabs to the United States and scale the concept nationwide — shaped every decision that followed. Rather than focusing solely on the first store’s success, Eddie and Nik built the infrastructure for replication:
