Döner Shack was born out of a desire the bring the best in Berlin street food to Britain, and opened its first UK franchised site – a 2,800 sq ft unit in Manchester Arndale Centre – in 2021. It has also run its own pioneering restaurant in Leeds’ Trinity Kitchen since 2019, and is now seeking to open a further 15 UK sites within 12 months.
The company is fuelled by the ambition to be the no 1 kebab franchise in the £2.8bn UK market and also worldwide. Their recipe for success is to offer unrivalled products with the service, convenience and speed that customers demand.
Döner Shack CEO Suj Legha says his business is changing the entire perception of the kebab, so they are becoming an option for everyday eating out. The group is achieving this by using the highest quality products from ethical sources, affordable and executed brilliantly with high grade meats and fresh ingredients.
Döner Shack offer more than 15 signature dishes with a German theme including Kebaps, Tellers and Currywurst, plus Germany’s top-selling soft drinks range Fritz Cola.
The restaurants are designed and developed with a unique contemporary look and feel that amply reflect and reinforce their cool branding.
They have implemented the latest Aloha EPOS from NFS providing rapid self-service ordering and payment, integrated with state-of-the-art kitchen operations to reduce preparation time, reduce food waste and the need for extensive staff training.
How are they utilizing new ways to cater to the consumer?
Döner Shack is an innovative and forward-thinking company when it comes to customer service. Technological advances are at the heart of its pursuit of customer satisfaction.
The company’s restaurants benefit from an extremely systemised operating structure developed over four years with the help of NFS. “What we’ve got is an operating system that is equivalent to a business with 1000 restaurants. We’ve invested an absolute fortune,” says Suj.
The system delivers excellent consistency in food preparation – serving guests on average in five minutes.
The operating structure does not need skilled chefs, making recruitment easier, and uses advanced robotic kebab cutters that slice meat finely and ensure consistency, while also keeping staff costs down. Wastage is also kept to a minimum.
Suj Legha says this operating system provided the perfect foundations for expansion, and as well as growing across the UK, Döner Shack is seeking site franchisees in the USA.
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