A franchise is not renting a sign. It is taking on a proven product range, an established store concept and a documented way of operating, as a whole. Below we set out plainly what we provide, how the process runs and who we want to work with.
Architectural project, build supervision, equipment list and layout plan come from us. You find the location; we build the store together.
Standard recipes, central supply
Product quality is not left to a search for suppliers. Critical raw materials and semi-finished goods come from the centre, so the taste is identical in every store.
Documented operations
From opening to closing, from stock to hygiene, every flow is defined in the manual. What is normally learned by trial and error arrives ready-made.
Regional priority
No second Pastaevim opens inside your defined territory. You never compete against yourself in your own market.
We stay after opening
Visits, audits and field support are part of the agreement. Contact does not stop when the first month ends.
What We Provide
Support in six areas
You need to know concretely what the franchise fee buys. That is why the list is written plainly.
Architectural concept project
A fit-out project scaled to your location, display and lighting plans, plus material and colour specifications.
Pre-opening training
Training for the owner and staff in product preparation, presentation, hygiene, till operation and customer service. Training is completed before opening.
Supply and logistics
Supply flow is established for critical raw materials, semi-finished goods, packaging and branded print material, with ordering and delivery routines defined.
Marketing and social media
Opening campaign, visual templates, a social media content calendar and local promotion support.
Operations manual
Daily workflow, stock and waste tracking, staff role definitions, hygiene checklists and reporting routines, delivered in writing.
Opening and field support
Our team is in the store on opening day. Regular visits, audits and on-site intervention continue afterwards.
Comparison
The three concepts side by side
Boutique
Café
Kiosk
Area
250 – 350 m²
120 – 180 m²
40 – 60 m²
Staff
10 – 14
6 – 9
3 – 5
Investment range
₺2.500.000 – ₺6.500.000
₺2.500.000 – ₺4.000.000
₺1.200.000 – ₺2.000.000
Figures are estimates; a precise budget is prepared after the location analysis. Rent and deposit are not included.
You complete the form. We learn your location, budget and concept preference.
02
Initial meeting
A call or a face-to-face meeting. We clarify expectations and the working model on both sides.
03
Location analysis
Your proposed site is assessed for footfall, local demographics and competition.
04
Preliminary protocol
Mutual intent is put in writing, and the territory is reserved for you for that period.
05
Franchise agreement
Term, territory boundaries, financial terms and the obligations of both parties are set out in the contract.
06
Project and training
The fit-out begins; in parallel, you and your staff start training.
07
Opening
Equipment installation, opening stock, launch campaign and an opening day we attend in person.
Candidate Criteria
Who do we want to work with?
We do not accept every application. A poor match harms both sides, so we share our criteria up front.
Willing to run the business personally, or to assign a trusted manager full time
Financially able to cover the chosen concept's investment range through equity or financing
Prepared to follow brand standards — recipe, presentation, architecture and pricing
Familiar with the city and the target location
Experience in food service or retail (preferred, not required)
Thinking long term, with realistic first-year profit expectations
Frequently Asked Questions
Common questions
What is the franchise fee and royalty rate?
Financial terms vary by concept and territory, so we share exact figures during the initial meeting. After receiving your application we prepare an investment summary specific to you.
I have no industry experience — can I still apply?
Yes. Food service or retail experience is preferred but not required. The training programme is designed to cover investors without prior experience. What we really look for is the will to be present in the business.
Do I find the location myself?
You propose the location; we analyse and approve it. We assume you know your city better than we do — our job is to assess whether that site fits the concept.
Will I produce the items in store?
It depends on the concept. The Boutique concept includes an in-store preparation area; in the Café and Kiosk concepts products arrive from the centre and only presentation is prepared in store.
Is there territorial protection?
Yes. No second Pastaevim opens within the territory defined in the agreement. The boundary is set according to the density of the location and written into the contract.
How long does it take to open?
After signing, the main factors are the architectural fit-out and local permit procedures. The Kiosk concept is built out markedly faster. We share a firm timeline after the location analysis.
Can I open more than one store?
Yes. Once the first store's performance and adherence to brand standards have been assessed, multi-unit rights within the same territory may be granted.
How long is the agreement term?
The term is set with the payback period of the investment in mind, and appears explicitly in the contract together with renewal conditions. We discuss the details in the initial meeting.
When will you respond to my application?
Applications are reviewed in order and every applicant receives a reply. If your location does not fit our current planning, we will say so plainly.
Application
Franchise application form
Complete the form and we will review your application and get back to you. The information you share is used solely to assess your franchise application.
Pastaevim licensing — Let us assess your location and budget.
