Döner Haus — Item 7
Döner Haus Item 7: $359,500–$586,000 for an 850–1,200 sq ft one-shop imbiss. Shops in New York and Los Angeles. Eighteen rows. No five-shop minimum.
Figures from 2026 Franchise Disclosure Document, disclosure year 2026. The labels and amounts below follow the filing rather than a standardized restaurant budget.
Single unit, typical retail space of 850–1,200 sq ft. This format statement belongs with the range: footprint, site type, and development commitment can make a similarly named row cover a different project in another filing.
Line items as filed
| Type of expenditure | Low | High |
|---|---|---|
| Initial Franchise Fee | $35,000 | $35,000 |
| Initial Training Fee | $10,000 | $10,000 |
| Construction | $131,000 | $266,000 |
| Furniture & Fixtures | $6,000 | $12,000 |
| Equipment | $78,000 | $85,000 |
| Signage (interior and exterior) | $13,000 | $17,500 |
| Computer | $11,000 | $15,000 |
| Opening Inventory | $10,000 | $17,000 |
| Opening Smallwares | $7,000 | $15,000 |
| Rent Deposits | $15,000 | $37,000 |
| Utility Deposits | $3,000 | $3,000 |
| Insurance Deposits and Premiums | $1,000 | $3,500 |
| Pre-opening Travel Expense | $0 | $3,000 |
| Grand Opening Advertising | $5,000 | $10,000 |
| Professional Fees | $12,000 | $16,000 |
| Licenses and Permits | $1,000 | $3,500 |
| Printing | $1,500 | $2,500 |
| Additional Funds – 3 months | $20,000 | $35,000 |
| Total printed in filing | $359,500 | $586,000 |
What this table can and cannot compare
The table answers what this filing put into Item 7. It does not establish a contractor's price, a lender's uses schedule, or the cash needed through break-even. Rows such as a restaurant or fixture package should remain bundled unless the filing itself breaks them apart. A disclosed zero remains zero; a cost the filing does not state remains absent rather than being estimated here.
How a consultant should brief this table
- Name the format and filing year before the total. A 1,200 sq ft counter shop and a full restaurant are different projects even when the ranges overlap.
- Keep the original row labels. Do not split a restaurant package into guessed equipment and construction lines.
- Read every footnote against the low column. A $0 low estimate is usually an assumption about the site, not a free cost.
- Add both columns yourself. If the lines do not equal the printed total, record both numbers and stay with the document.
- Replace the table with a site budget: lease and landlord work, contractor scope, equipment quotes, opening inventory, and cash through the stated additional-funds period.
Carry the same questions to reading Item 7, range interpretation, the printable worksheet, and working capital.
Questions to carry into diligence
- Which low-end assumptions depend on a reusable site, landlord contribution, discount, or smaller format?
- Which freight, tax, installation, design, permit, and pre-opening costs sit inside a package?
- What begins rent, and which occupancy costs continue beyond the initial period?
- How did recent franchisees' actual opening costs and ramp periods differ from this estimate?
What this table is
An 850–1,200 square-foot imbiss. The 2026 filing is eighteen rows that add to the printed total. There is no five-shop minimum.
East Village, Astoria, Hell’s Kitchen, Bayside, Sunnyside and Central LA are the shops that range describes. Construction is $131,000–$266,000 for those markets, not a blended national average.
Item 19 covers corporate stores and early franchised units — shops the company still operates.