Döner Haus is preparing to make a strong entry into America’s fast-casual dining scene with plans to open three new locations in early 2026. Known for its authentic German-style Döner Kebabs, the brand is bringing its European street-food flair to Los Angeles, West Palm Beach, and Sunnyside, New York. The move follows the success of its East Village flagship, which generated more than $1.9 million in its first year. The expansion signals Döner Haus’s intent to blend quality, authenticity, and convenience across major U.S. markets.
The upcoming Los Angeles store, located at 5857 South Central Avenue, marks a milestone as the brand’s first West Coast site. It represents the beginning of a broader plan to open around 20 locations across Los Angeles and Orange County. Founder and CEO Nikolaus von Solodkoff sees Los Angeles as a natural fit, calling it a global hub for diverse food cultures where Döner Kebabs can thrive. At the same time, West Palm Beach, Florida, presents another promising opportunity, offering a growing and eclectic consumer base that aligns with the brand’s expansion goals.
At the heart of Döner Haus’s appeal is a commitment to freshness and flavor. Each Döner Kebab is prepared using organic, filler-free halal beef or chicken, grilled on a vertical rotisserie, and paired with crisp vegetables, creamy garlic sauce, and warm Turkish pide bread. For those seeking lighter fare, the kebab can also be served in a gluten-free salad box. Franchise Director Eddie Fahmy explained that this model not only ensures quality but also supports efficiency through local sourcing and an adaptable operational system designed for multi-unit growth.
As 2026 approaches, Döner Haus is positioning itself as a contender in the fast-casual landscape by balancing speed and craftsmanship. The company’s ability to retain the authenticity of its German heritage while meeting American expectations for quality and convenience will determine its long-term success. With expansion plans well underway, Döner Haus is setting the stage to become one of the next big players in U.S. street-inspired dining.
