Along with fast food branches; Doner shop entered the race of food industry on 1980’s, intense competition in some brands reduce the cost of franchise, Kebab restaurants spread fast in Anatolia within short time duration then headed to Istanbul the big city and also spread rapidly due to lifestyle, young population & consumption habits, economy development, shopping mall centers… all these reasons was ideal factors for food industry growth in Turkey.  

Opening Doner shop could be easy job with big profits and low cost as it doesn’t need a large place, small shop with less staff employed – low rental cost and serving with a narrow menu “compared with other restaurants”! As result it’s relatively simple, advantageous business and wildly preferred.

In the meanwhile; competition is very intense so doing that job requires a good location, hygiene, clean, and good service with delicious food. In Europe almost 100K people employed with annual turnover 3 billion dollars.

Branching Doner restaurants start recently, investors who won’t start as of zero and have motivation to work in this field but no previous experience; they can stay under umbrella of the chains! This could cost higher when they comply to use a certain conditions adding 2-4% of annual turnover as royalty fees.

When you are preparing meat remember to offer the good taste and special attention to the flavor, be an expert in producing your products which make you difference, follow the sector you are working in; the prices is your balance, make sure you can complete and create demand.

In turkey, 6 kinds of meat used to make the Döner:

100% of large piece of meat form

Mix of meat (60% Minced meat – 40% large pieces of meat)

90% Minced meat “with 10% large pieces of meat to keep roll coherent”

Sausage “with spices into minced meat”

Chicken Roll

Turkey Roll

Most important element cooking return to flavor, first installed must be for 15-20 minutes and to be cooked on low heat, when it starts to change the color of outer surface continue to cook by increasing the temperature rotary, distance to the meat should be around 15 cm not in direct contact with flame otherwise it could cause a serious negative effects!

Purple section suitable for mince

Blue section suitable for grill

Yellow section suitable to use with cooking

Machines and Equipments

Equipments that will be used for a years to produce what you want in your project must be highly efficient! Select the machines of good performance, durability, saving energy consumption, security, service facilities, hygiene and safety standards in the provision of products, high efficiency, eco-friendly and compliant with health standards away from simple and inexpensive machine and costly in long term of working.

Please note the following appropriate default duration of machinery:

Preparation machines 8-10 years

Cooking equipments 8-10 years

Refrigerators 8-10 years

Metal cabinets 20 years

Scoops, knives and pulleys etc ... a few years...now; the following are the equipments you need:

MACHINERY AND EQUIPMENT

Doner

Sauce Bain Marie

Deep fryer

Meat mincing machine

Minced kneading machine

Vegetable cutting machine

Onion chopping machine

Rotary cutters or knives

Dishwashers

Coffee Maker

Coffee Machine

Cold drink machine

Orange squeezing machine

Scales

Type refrigerators Warehouse

Deep freeze

Cold display refrigerators

Neutral display units

Hot display units

Service trolley

Load trolley

Dish collection trolley

Dust-cart

Preparation stainless counters

Sinks

Pallets

Wall cabinets

Wall shelves

Hoods

COOKING AND PREPARATION EQUIPMENT

Scoop

Colander

Sauce ladle

Various meat opening knives

Tongs

Funnel

Meat beat that

Saucepan

Butter Pan

Gastronorm containers

Spatulas

Knives

Onions armor

Spice jars

Soy

Mortar

Porcelain-CAM service KITS

Platter

Dinner plate

Dessert plate

Salad bowl

Soup bowl

Various sizes of bowls

Bread plate

Coffee cup

Nescafe cup

Cup of tea

Beverage cup

Water glass

STAINLESS STEEL SERVICE KITS

Cooking spoons, forks, knives

Dessert spoons, forks, knives,

Tablespoon

Teaspoon

Nescafe spoon

Pepper cruets

Oil-vinegar

Toothpick

Napkin

Bread basket

Menu booklet