Franchise Models & Formats
Overview
Abu Omar Halal offers two core franchise formats designed to work in a variety of markets:
- A Restaurant model for guests who prefer dine‑in, takeout, and delivery from a fixed location
- A Food Truck model for high‑traffic mobile operations with strong late‑night, event, and destination appeal
Restaurant Franchise
A typical Abu Omar Halal restaurant:
- Operates in approximately 1,200–2,000 sq. ft. of space, depending on the market and site conditions
- Is located in open‑air or enclosed shopping centers, strip centers, free‑standing or out‑parcel buildings, or similar commercial retail environments
- Serves guests through dine‑in, takeout, and third‑party delivery, with menu offerings centered on our core shawarma, rice plates, wraps, and sides
Site selection focuses on traffic, neighborhood demographics, visibility, access to major highways, and the age and condition of the space, along with lease terms that support long‑term success.
Abu Omar Halal supports restaurant franchisees with layout and design standards, sample floor plans and construction specifications, plus review and approval of architectural drawings and design plans prior to build‑out.
Food Truck Franchise
The Abu Omar Halal food truck model brings our Middle Eastern street food to guests wherever they are.
Typical operating locations include:
- Permanent spots near gas stations, convenience stores, and retail centers
- High‑traffic business districts and campuses
- Approved events such as community festivals, private parties, and other special venues
Food truck franchisees may be required to arrange off‑site storage, commissary space, or both—depending on local health and zoning regulations—for food prep, overnight parking, water and waste management, and truck washing.
Multi‑Unit & Future Development
As the brand grows, qualified franchisees who run strong operations may have the opportunity to develop multiple restaurants and/or food trucks in their market. Multi‑unit expansion is considered based on performance, operational consistency, and the ability to develop teams and infrastructure over time.
Model Comparison (Narrative)
Both the restaurant and food truck formats are built on the same recipes, standards, and operating systems. The right model for you depends on your goals, capital, and local market:
