Döner Haus, the fastest-growing name in authentic German-style Döner Kebabs, is taking its take-out and delivery concept nationwide, bringing bold flavors and streamlined operations to new markets across the U.S. The highly successful launch of the first Döner Haus in New York City’s East Village in early 2023 and subsequent opening in Astoria in November 2024 has laid the groundwork for a quick expansion. The company has received over a thousand franchise inquiries to date and 2025 marks a new chapter with the inaugural franchise location debuting this spring in Bayside, Queens with 20 additional California locations already signed.
The U.S. based Döner Haus has a simple mission: do one thing and do it right. Their commitment to authenticity and quality sets them apart, from 100% filler-free, organic halal meat to custom-made pide bread crafted just like in Germany. With a focused menu offering Döner Kebabs in a sandwich, wrap, or box, Döner Haus ensures every bite delivers authentic flavors.
Already Europe’s most popular street food and a $6 billion industry in Germany alone, Döner Kebabs are primed to take the U.S. by storm. Döner Haus is ready to lead the way, bringing this untapped market the quality and experience it deserves.
Döner Haus is redefining QSR with a tech-driven, highly efficient model built for scalability. Its first corporate location generated over $1.9 million in its first year, proving the success of its streamlined approach focused on takeout and delivery.
Before launching franchising, the company established a strong supplier network to guarantee consistent, high- quality ingredients nationwide. Due to its minimal seating requirements, Döner Haus keeps overhead low, allowing franchisees to operate in prime, high-traffic locations that traditional restaurants often can’t sustain.
Döner Haus offers a turnkey growth model with franchise fees at half the industry standard, making it easier for entrepreneurs to break into the market. The franchise package includes location assistance, staff training, branding, and ongoing operational support, providing a cost-effective way to enter an entirely new street food category.
“We do not want our franchisees to buy themselves just another job. We want them to build a career and grow with us,” says Nikolaus von Solodkoff, founder and CEO. “Our model makes entry more accessible while ensuring franchisees have the support they need to succeed.”
