FRANCHISE · PARTNERS WANTED
YOUR SHOP.
OUR SPIT.
Gröbenzell works: one shop, a short menu, a delivery area across nine postcodes and an inventory system that knows every cent in a dürüm. That package is what we pass on — to people who want to stand behind the counter themselves, not to investors.
1
shop in Gröbenzell
Schubertstraße 6
9
delivery areas
Fürstenfeldbruck district and western Munich
Mon–Sat
opening hours
11:00 – 20:00
In-house
inventory system
purchasing, stock, stocktaking, costing
THE CONCEPT
A SHOP
YOU CAN COPY
The shop on Schubertstraße is not a large operation, and that is exactly what makes it transferable: six product groups, one spit, one workstation in sequence. Anyone who knows the order of steps gets through the lunch rush — that is the whole secret, and it can be learned.
So what you take on is not just a name. It is the recipes including quantities, the supplier list with specifications, the kitchen layout, the costing per dish and the inventory system where all of it comes together. Plus the ordering shop at amcas.de with pickup, delivery and payment.
We are one location, not a chain with a head office — and we say so openly. The upside: you learn from the people who stand at the spit every day, and your questions do not land in a ticket system. The price: we grow slowly and take on only as many partners as we can genuinely support.
THE GRÖBENZELL SHOP
Schubertstraße 6, 82194 Gröbenzell
Monday to Saturday 11:00 – 20:00 · closed Sunday
This is where training happens. If you are interested, come by, eat a dürüm and watch the lunch rush — that says more than any presentation.
WHAT YOU GET
MORE THAN A SIGN
Six things you would otherwise have to build yourself — each of them cost the Gröbenzell shop months.
A CONCEPT THAT WORKS
Chicken, steak, cevapcici, falafel, bowls and dürüm — a deliberately short menu that can be produced at one workstation in sequence. We give you the menu, the processes behind it and the order in which the work is done.
SOURCING AND RECIPES
Meat, bread, sauces: you take over our supplier list, our specifications and the recipes including quantities. No six months of trial and error until the spit tastes the way it should.
INVENTORY SYSTEM INCLUDED
Purchasing, stock, stocktaking, order suggestions and recipe costing run in our own inventory system — the same one Gröbenzell works with. You see what a dürüm costs you, not at the end of the month.
ORDERING SHOP AND DELIVERY
Orders are placed online at amcas.de — pickup and delivery, payment included. Delivery fee 3,50 €, from 20 € order value. You get the shop set up and ready, with your own delivery area.
TRAINING IN A WORKING SHOP
Training does not happen in a seminar room but at the spit in Gröbenzell — carving, prep, till, lunch rush. For your opening we stand in your kitchen for the first few days.
BRAND AND APPEARANCE
Logo, signage, menu, flyers, photos, social media and a location page with a Google listing. You open with a finished appearance instead of a sign and a mobile number.
THREE FORMATS
WHAT YOUR PREMISES ALLOW
The floor areas are guide values for the search, not a requirement — what a site can do is decided by the viewing. Terms and the investment range we set out at the first conversation, before you incur any cost.
TAKEAWAY
- FLOOR AREA
- from around 40 m²
- SEATS
- counter, a few seats
- FOCUS
- pickup and delivery
The leanest entry: spit, counter, refrigeration, prep. Lives on passing trade and online orders, not on guests who stay seated.
SHOP
- FLOOR AREA
- around 70 – 110 m²
- SEATS
- roughly 25 – 50 seats
- FOCUS
- lunch trade and pickup
The Gröbenzell format: a dining room for the lunch rush, a separate pickup area, and behind it a kitchen that does not stall under pressure.
FLAGSHIP
- FLOOR AREA
- from around 120 m²
- SEATS
- from 50 seats
- FOCUS
- city centre and high footfall
For high-traffic locations: two spits, a second service point, ordering terminals. Needs staff across two shifts — and a site that carries it.
IN FIVE STEPS
FROM ENQUIRY TO OPENING
Fill in the form or call. We get back to you within two working days — with a real answer, not a brochure.
We talk about your preferred city, your experience, your capital and our terms. Open in both directions: if it does not fit, we say so here.
Site, footfall, neighbourhood, rent, ventilation, parking. We look at your premises before you sign a lease.
Kitchen planning, equipment, signage, supplier accounts, inventory system, ordering shop, staff. In parallel you work two weeks in Gröbenzell.
Test days with a reduced menu, then the opening — we are in the kitchen with you for the first days. After that we stay your point of contact.
WHO WE ARE LOOKING FOR
HONESTLY, UP FRONT:
WHAT WE EXPECT
- You run the shop yourself — as a partner who is there every day, not as an investor with a manager.
- Hospitality experience helps but is not a requirement. Willingness to work six-day weeks in the start-up phase is one.
- Own capital and a financing commitment from your bank for the build-out, equipment and the first months of operation.
- A region you are at home in: staff are found through people you know, not through adverts.
- Willingness to take over the menu, the recipes and the processes. Anyone who wants to cook their own kitchen does not need a franchisor.
FREQUENTLY ASKED
GOOD TO KNOW
What does it cost to start?+
That depends on the premises, their condition and the format — a flat figure would not be right for your site anyway. The largest part is not our fee but the build-out including kitchen equipment and ventilation. We set out our terms in writing at the first conversation, before you incur any cost. Enquiries on 089 20001270.
Which cities are you looking for partners in?+
Primarily the greater Munich area and Bavaria, because we can be on site quickly there — support that arrives after a four-hour drive is not support. For locations outside that, the specific case decides; write us your preferred city and we will tell you whether we can serve it.
Do I need hospitality experience?+
Not necessarily. What matters more is that you stand in the shop yourself and put in the hours during the start-up phase. The craft and the processes you learn with us in Gröbenzell while the shop is running — recipes, carving, prep, till, lunch rush.
How long does it take from enquiry to opening?+
Realistically six to twelve months, and the bottleneck is almost always the location: finding premises with catering use, workable ventilation and a defensible rent takes longer than the build-out itself. Once the premises are secured, planning, build-out and training are feasible in about three to four months.
Who supplies the goods?+
You order yourself from the suppliers we work with and to the specifications we set — meat, bread, sauces. We do not sell you goods and we do not earn on your purchasing. What you should order is calculated by the inventory system from your own stock.
Do I get territory protection?+
Yes. Every location comes with a territory in which we do not open a second site and do not take on a second partner. We define it before signing — by population and footfall, not by kilometres on a map.
Can I take on several locations?+
After the first one, yes. The second shop comes when the first survives a day without you — before that it ties you up twice over and puts both at risk. We talk about it at the earliest a year after your opening.
Who is behind Amca's Kebab?+
The operator is Holz3 GmbH, with the shop at Schubertstraße 6 in Gröbenzell. That is where the cooking happens, where training happens and where the inventory system runs — the franchise grows out of a working shop, not out of a head office.
ENQUIRY
LET'S TALK
Three short steps. We get back to you within two working days — and we say openly if your preferred city or the timing does not fit.