"How much do you earn with a döner shop?" – one of the most common questions from new founders. There's no single flat figure, but the decisive levers can be named clearly. A realistic overview.
The revenue
Revenue depends on location, foot traffic, opening hours and the range you offer. A busy, well-frequented spot can sell many hundreds of portions a day – a quiet one considerably fewer. Location is everything.
The costs
Deducted from revenue are: cost of goods (meat, bread, ingredients), staff, rent, energy and the depreciation of your equipment. How to work this out in detail is shown in the döner cost calculation.
Boosting the margin
- Optimise the cost of goods: good suppliers, little waste (a sharp döner knife).
- Save energy: efficient appliances lower fixed costs (see saving energy).
- Expand the range: dürüm, vegan döner, drinks, side dishes.
- Build regular customers: quality, sauces, service.
Equipment as a lever
Durable, efficient appliances reduce breakdowns and running costs – and so feed directly into your profit. Quality from the manufacturer pays off over the years.
Conclusion: What a döner shop earns stands or falls on location, calculation and efficiency. With the right equipment from MAVI you lay the foundation for a healthy margin.
