Dealership and franchise partnership
I wrote this page knowing that the person reading it is a shopkeeper thinking about opening a place. No decorated sentences here — only what actually happens.
What I actually do
I am not the sort of partner who hands over a brand and steps back. I stay inside the business. The model has three parts.
1 · Investment
Where it makes sense, I come in as an investing partner. Not every time; in some cases I only take the setup and advisory side. Which one fits you is something we decide together in the first meetings.
2 · Operational advice
We set up how the shop will run: menu and pricing, supply and cost, staffing, shifts, the count at the end of the day. These are the things I have been doing across five districts for years; I am not explaining them out of a book.
3 · Branding and structure
The sign, the packaging, the social media and everything else the customer sees have to hold together as one thing. So do the record keeping, the stock control and the reporting. We build both, because neither one stands up without the other.
What I provide
A look at the location
I come and see the place you picked. If I say a location won't carry the business, I won't then say yes to it.
Model and cost work
Opening cost, fixed monthly cost and the break-even point, written down.
Setup
Kitchen layout, equipment list, supplier contacts, menu setup.
Opening
Staff training and support on opening day.
Follow-up from day one
My job doesn't end on the day the shop opens. That is the heart of this model: the daily and weekly follow-up that comes afterwards.
The software side
The systems I use for orders, records and tracking. The software I write is the software I run my own businesses on.
Who this suits
Someone who will stand in the shop themselves. A branch run from a distance doesn't give good results in this model.
Someone willing to follow a set routine. There is a standard for the menu, the portion and the presentation; the moment the standard is up for debate, the business breaks.
Someone with their own capital, or with a financing plan that is clear on paper.
Someone who can be patient through the first months. A shop that fills up on day one is the exception, not the rule.
Someone who doesn't find counting and records boring. A business that skips the end-of-day count closes sooner or later.
Who this doesn't suit
I write this down because accepting an application that doesn't fit costs both of us.
“I'll put the money in, you run it”
That isn't how the model works. I am a partner, not a manager.
Anyone after quick money
Food is not a quick-money business.
Anyone who reads a standard as interference
If following the standard feels like someone meddling in your own shop, neither of us will enjoy it.
Anyone putting their last lira into the opening
You need room to breathe after opening day.
Anyone who will leave the shop to someone else
If you'll be busy with another business, this model won't hold.
The process, step by step
Application
You fill in the form. Which district, what budget range, what experience — a short note is enough.
First conversation
On the phone or face to face. In that conversation either of us can say no, and it costs nobody anything.
Location and area
If you already have a place, I'll come and see it; if not, we look together.
Model and numbers
Opening cost, monthly cost, the expected revenue range and the break-even point come out in writing. No figures waved through verbally.
Contract
Who does what, who pays what, and what happens if something goes wrong — all of it written down.
Setup
Equipment, supply, menu, staff, training.
Opening
The day the door opens, with support on the floor.
The first 90 days
Close follow-up: daily sales, cost, staff and customer feedback. This period sets up everything that follows.
Continuity
Regular follow-up after that, with a review at set intervals.
What people ask me
Which brand does the shop open under?
It depends on the place, the budget and the area. We can go with one of my own brands or with the model of a brand I operate; which one fits is decided after I have seen the location.
Which districts do you work in?
My open branches are in Kadıköy, Ataşehir, Kartal, Maltepe and Ümraniye. I can follow a shop closely anywhere on the Anatolian side of İstanbul; for other areas we would need to talk first.
Do you come in as a partner, or as an advisor?
Either one. It depends on the business, and we make it clear from the start.
I have no experience — is that a problem?
It can work. Experience in food isn't a requirement, but the intention to stand in the shop is.
How much capital does it take?
It varies a great deal with the concept, the floor area and the location. I'm not going to invent a range here; once we have talked about the place and the model, I give you a figure in writing.