Franchising
Open the next Kebabberia.
10 restaurants in Puglia since 2009. You open the next one.
Why Kebabberia
More than a kebab. A method.
Döner needs no explaining.
Lunch, dinner, late night, takeaway. People already know it: you don’t have to convince anyone to try it.
Born in Bari, 2009.
Kebabberia started in Bari in 2009 and grew one restaurant at a time.
10 restaurants, 6 cities.
All in Puglia, all with the same menu and the same prices.
A short menu, fast to run.
Pita, sandwiches, plates and snacks. A few ingredients across the whole menu: quick to learn, quick to serve.
To bring the Kebabberia experience to every corner of the country.
What you get
You don’t open alone.
Brand and design
Logo, signage, uniforms, packaging and the rules to use them. Your restaurant is recognisable from the street.
Site selection
We help you assess the area, footfall and premises before you sign.
Store design and fit-out
Guidelines for layout, counter, kitchen and furniture, from drawing to build.
Supply chain
Menu products from a defined supply chain: the kebab is the same in every city.
Training
You and your crew learn the method: spit, carving, fillings, service, till.
Opening support
In the opening days our team is at the counter with you.
Marketing
Campaigns, social and materials for the launch and all year round.
Ongoing support
A point of contact after opening too: checks, menu updates, new ideas.
Technology
Online ordering with counter pickup and the in-store order screen, ready to go.
Formats
Pick your size.
- Proposal
Standard
Dining room, counter and open kitchen. For busy streets and lively neighbourhoods.
- Proposal
Express
Counter and takeaway in a small footprint. For stations, city centres and campus areas.
- Proposal
Food Court
A counter in a shopping-centre food hall, with shared seating.
The journey
From application to first slice.
Step 1
Application
Fill in the form in a few minutes. We read every one.
Step 2
First meeting
A call or a coffee: we get to know you and your plan.
Step 3
Territory and site review
We look at the area and the premises together, with clear numbers.
Step 4
Agreement
Everything in writing: territory, timing, what each side commits to.
Step 5
Fit-out
The restaurant takes shape to Kebabberia guidelines.
Step 6
Training
You and your crew learn the method, at the counter.
Step 7
Opening
The spit goes on. We’re right there with you.
Step 8
Ongoing support
After opening, we stay by your side.
The ideal partner
Sound like you?
Five things we look for in a Kebabberia owner.
KebabberiaOrder no. 001
Ideal partner
Owner-operator mindset
You’re in the store and lead the crew every day.
Passion for hospitality
You love serving people and seeing them come back.
Available capital
You have the funds to start, your own or financed.
Commitment to the standards
Same menu, same rules, same quality in every Kebabberia.
You know your city
You know where people go and what they want.
All ticked? Then let’s talk.
Apply nowInvestment
Clear numbers, face to face.
Every territory is different: premises, size, works. That’s why we go through the numbers together at the first meeting, line by line.
Usually covers
- Store fit-out
- Kitchen and counter equipment
- Training for you and your crew
- Launch and opening
Let’s talk over a coffee.
In the form, tell us what capital you can count on. We’ll start from there.
Apply nowWhere we’re looking
Is your city on the map?
Today we’re in 6 cities in Puglia. The rest of Italy is wide open.
- Already here
- Open to new cities
- Acquaviva delle Fonti1
- Altamura1
- Andria1
- Bari3
- Bitonto1
- Taranto3
Inside Kebabberia
Hot counter. Real crew.
Questions
Straight questions, straight answers.
Do I need restaurant experience?
It helps, but it isn’t required. What counts more is wanting to be in the store and lead a crew: we teach you the method.
How long does it take to open?
It depends on the premises and the works. We set the timeline together after the territory review and put it in writing in the agreement.
What is the training like?
Hands-on, at the counter: spit, carving, fillings, service and running the store. We explain how long it lasts and where at the first meeting.
Will I get exclusivity in my area?
Each restaurant’s area is defined case by case and written into the agreement.
Who supplies the products and ingredients?
Menu products come from the supply chain set by Kebabberia, so the taste is the same in every restaurant.
What support do I get after opening?
A contact person on the team for checks, menu updates, marketing and day-to-day questions.
How much does it cost to open a Kebabberia?
It depends on the territory, the premises and the format. We talk about it at the first meeting, with clear numbers, line by line.
Can I open more than one restaurant?
Yes, if the plan allows it. Tell us in the form and we’ll talk it through.
Can I invest without running the store myself?
You can say so in the form: we assess each case. The store still needs a manager there every day.
How do I apply?
Fill in the form below: it takes a few minutes and your progress is saved. The franchise team will get back to you.
Application
Tell us about your plan.
Tell us who you are and where you want to open. The franchise team will get back to you.
Step 1 of 6Saved on this device
- About you
- Where
- Background
- The model
- Capital & premises
- Why us
Last call
Ready to carve your own?
Pick the city, we’ll show you the method. The application takes a few minutes and saves as you type.
