Fast-Growing Döner Haus Secures Over 30 Commitments for Franchises in New York State, California and Florida

The first Döner Haus opened in New York City in 2023, generating $1.9 million in its first year of operation; another location followed in Astoria, Queens in 2024; and this June, the first Döner Haus franchise debuted in Bayside, Queens. Over two years, its footprint quadrupled. The brand is bringing one of Europe’s most popular street foods to the United States.

“Döner Haus is bringing an entirely new quick-service category to the U.S. market,” says Döner Haus Founder and CEO Nikolaus von Solodkoff. “German-style Döner Kebabs are the most popular street food in Europe, yet they have barely scratched the surface here. We’re excited to be introducing our Döner, in an authentic way, that millions of Americans will love at first bite.”

An $8 billion industry in Germany alone, Döner Kebabs were popularized there by Turkish immigrants in the 1970s and have since become a popular street food across Europe — but a relatively undeveloped market in the U.S. German-born von Solodkoff launched Döner Haus after not finding an authentic döner in America, with a focus on serving traditional German-style Döner Kebabs made with 100% filler-free organic halal beef or chicken cooked on a vertical rotisserie and served with lettuce, tomato, onions, red cabbage and creamy garlic sauce in crispy toasted Turkish pide bread, a wrap, or a box with salad and fries for a gluten-free option.

The franchising model includes a compact footprint and a focus on takeout and delivery. Döner Haus has established a supply chain of U.S.-sourced ingredients — including spice blends, 100% Choice Top Round Inside Greater Omaha Beef from Nebraska, and fresh vegetables — to support consistent quality across regions. The company has also developed in-house technologies such as a proprietary inventory management system and custom workflow integrations to improve operational efficiency.

“For franchisees, Döner Haus is compelling because it is a streamlined, highly efficient business model built for scale,” Döner Haus Franchise Director Eddie Fahmy. “With lean operations, minimal overhead, and high-volume demand, it is not just another restaurant, but the next big movement in fast-casual dining.”