Rev. 2026-08-16
Döner Haus — Item 7
Döner Haus estimated initial investment $359,500–$586,000, Single unit, typical retail space of 850–1,200 sq ft. Line items from the filing.
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?