Financial Requirements
Initial Franchise Fee
$29,500 to $49,500
Payable upon signing the Franchise Agreement.
Royalty Fee
4.9% to 6% of Net Sales
Marketing Fund Contribution
2% to 3.75% of Net Sales
Estimated Start-Up Costs
$250K to $1.5 million
Net Worth Requirement
$250K to $700K+
Liquidity Requirement
35%
Next Step
If this opportunity aligns with your business goals, the next step is a direct conversation to assess fit, market potential, and the most suitable model for your area. Sultan Ahmet offers two proven formats: a high-volume Express model (800–1,200 sq. ft.) and a full-service Cuisine model (4,000–6,000 sq. ft.), each with distinct build-out and operational requirements. Our team will guide you through model selection, site evaluation, and financial planning—ensuring the concept is aligned with your market, budget, and long-term growth strategy.
Support
Sultan Ahmet franchise partners are backed by a dedicated support team and our proprietary MarginX operating system, providing real-time insight into sales, labor, food cost, inventory, and recipe compliance. This combination of hands-on guidance and data-driven oversight helps franchisees maintain consistency, control costs, and operate efficiently across both Express and full-service Cuisine models.
Requirements
Sultan Ahmet Turkish Cuisine welcomes franchise applications from qualified individuals and groups seeking to develop locations in domestic and international markets. Candidates must meet the brand’s financial, operational, and leadership standards, and demonstrate the ability to execute consistently within a structured, system-driven restaurant model.
Our franchisees are capitalized,
committed and capable
CAPITALIZED
Sufficient financial resources to fund development, operations, and growth—without cutting corners or compromising standards.
COMMITTED
A long-term commitment to the Sultan Ahmet brand, disciplined execution, and continuous improvement within a system-driven operation.
CAPABLE
Proven leadership, operational discipline, and the ability to manage teams, processes, and performance in a high-volume restaurant environment.
