Floor plan (schematic) · Plans are illustrative; every project is designed for its site.
01
Street store
Full-format restaurant with dine-in seating
- Size
- 80 – 150 m²
- Seats
- 30 – 60
- Staff
- 8 – 14
- Investment
- Shared in the information pack
Franchise opportunity · Turkey
Open your own YumiPokeGo restaurant
A growing fast-casual Asian food chain in Turkey: poke bowls, wok and rolls. Standardised recipes, a central supply chain and field support that continues long after opening day.
Here for the food? See the menu
At a glance
Key franchise figures
- Total investment
- Shared in the information pack
- Varies by format and location
- Franchise fee
- Shared in the information pack
- One-time, excl. VAT
- Unit size
- 15 – 150 m²
- From kiosk to street store
- Contract to opening
- 12 – 20 weeks
- Typical timeframe
- Estimated payback period
- Shared in the information pack
- Projected, not guaranteed
All figures are estimates. Investment and fee amounts are itemised in the information pack shared after the intro call.
Why poke?
A product guests understand, an operation that runs lean
A poke bowl brings fresh ingredients, fast service and personalisation together in one bowl. For the operator, it means a line that is easy to learn and needs no complex cooking.
Rising interest in balanced eating
Guests want meals that are quick yet light, with a clear balance of vegetables and protein. Poke meets that need naturally.
Guests build their own bowl
Choice of base, protein, sauce and toppings gives every guest their own combination — variety without a longer menu.
Made for delivery
Served cold or at room temperature, bowls travel well; sealed packaging and separate sauce pots protect quality on the way.
A fast assembly line
Ingredients are prepped in advance and orders are assembled in seconds, keeping the queue moving at peak times.
A compact kitchen
The core product needs no fryer or large oven, so units can run on small footprints with simple equipment.
Why YumiPokeGo?
You run the restaurant. We build the system around it.
Our franchisees focus on guests and their team. Recipes, supply, training, marketing and technology are managed centrally.
Standardised menu and recipes
Every item is specified by portion weight, build order and a reference photo. The same bowl, in every city.
Central supply chain
Core products, sauces and packaging come from approved suppliers on planned deliveries. Head office manages pricing and quality.
Training academy
Classroom and hands-on training for franchisees and their teams before opening, with field support during opening week.
Marketing
Launch campaign, social media content, visibility on delivery platforms and national campaigns.
Technology
POS, delivery integrations, inventory and reporting dashboards from one central system.
POS and ordering screen (illustrative interface) · Illustrative interface — fictional data.
Restaurant formats
Four formats to fit the site
From street stores to delivery-only kitchens — one menu, one standard.
Floor plan (schematic) · Plans are illustrative; every project is designed for its site.
02
Mall food court
Fast service onto shared seating
- Size
- 30 – 60 m²
- Seats
- Shared in the information pack
- Staff
- 5 – 9
- Investment
- Shared in the information pack
Floor plan (schematic) · Plans are illustrative; every project is designed for its site.
03
Kiosk / Express
Focused menu on a small footprint
- Size
- 15 – 30 m²
- Seats
- Shared in the information pack
- Staff
- 3 – 5
- Investment
- Shared in the information pack
Floor plan (schematic) · Plans are illustrative; every project is designed for its site.
04
Dark kitchen
Delivery only
- Size
- 40 – 80 m²
- Seats
- —
- Staff
- 4 – 8
- Investment
- Shared in the information pack
| Format | Size | Seats | Staff | Investment | Status |
|---|---|---|---|---|---|
| Street store | 80 – 150 m² | 30 – 60 | 8 – 14 | Shared in the information pack | Open for applications |
| Mall food court | 30 – 60 m² | Shared in the information pack | 5 – 9 | Shared in the information pack | Open for applications |
| Kiosk / Express | 15 – 30 m² | Shared in the information pack | 3 – 5 | Shared in the information pack | Open for applications |
| Dark kitchen | 40 – 80 m² | — | 4 – 8 | Shared in the information pack | Open for applications |
Opening process
Nine steps from application to opening
Clear responsibilities at every stage. You work with one dedicated franchise manager throughout.
- 1
Application
You complete the online form. Your application reaches the franchise team and is logged.
1 day
- 2
Intro call
A franchise manager calls you to discuss your goals, preferred market and budget.
1–2 weeks
- 3
Evaluation and NDA
An NDA is signed and a detailed information pack is shared. We meet in person and visit a restaurant together.
2–4 weeks
- 4
Site approval
The site you propose, or one we find together, is assessed for footfall, visibility, technical requirements and lease terms.
2–6 weeks
- 5
Franchise agreement
Terms are finalised, the franchise agreement is signed and the franchise fee is paid.
1–2 weeks
- 6
Design and build-out
The interior design is prepared; fit-out, equipment and technology installation are carried out under head-office supervision.
6–10 weeks
- 7
Training
The franchisee and team complete the training programme: recipes, hygiene, POS and guest experience, hands-on.
2–3 weeks
- 8
Opening
Our field team is on site during opening week and the launch campaign goes live.
1 week
- 9
Ongoing support
Regular field visits, quality audits, menu updates and performance reviews.
Throughout the term
Franchisee support
With you before, during and after opening
Support starts when the agreement is signed and continues for as long as the restaurant is open.
Site selection
Market analysis, on-site assessment of candidate locations and technical support in lease negotiations.
Interior design
Brand-compliant interior design, equipment layout and signage design.
Staff training
Pre-opening training for the franchisee, restaurant manager and team; training materials for new hires.
Operations manual
Recipes, prep lists, hygiene rules, opening and closing procedures and guest standards in a single source.
Supply chain
Approved suppliers, planned deliveries and centrally negotiated pricing; product specifications set by head office.
Launch and ongoing marketing
Launch campaign, local marketing plan, social media content and delivery platform management.
IT and POS
POS installation, delivery platform integrations, reporting dashboards and a technical helpdesk.
Quality control
Regular field audits, mystery guest visits and food safety checks, reviewed together with the franchisee.
- Pre-opening
- Opening and operations
- Ongoing
Map of Turkey
Markets open for franchising
We consider franchise applications from every region of Turkey. The map shows some of the cities currently open for franchising.
Regions
- MarmaraOpen for applications
- AegeanOpen for applications
- MediterraneanOpen for applications
- Central AnatoliaOpen for applications
- Black SeaOpen for applications
- Eastern AnatoliaOpen for applications
- Southeastern AnatoliaOpen for applications
City open for franchising
İzmir · Bursa · Antalya · Muğla · Eskişehir · Kocaeli · Adana · Kayseri · Gaziantep · Samsun · Trabzon · Konya
Brand and menu
Colourful, fresh and filling
Poke bowls sit at the heart of the menu, complemented by high-heat wok dishes and rolls. Guests can also build their own bowl.
Classic Salmon Poke
Marinated salmon cubes on sushi rice with avocado, edamame, cucumber and wakame, finished with sesame soy.
Green Tofu Bowl
Plant-basedCrispy sesame tofu with avocado, edamame, wakame and cucumber in a ginger-lime dressing. Plant-based.
Teriyaki Chicken Noodles
Egg noodles flash-fried on high heat with chicken, seasonal vegetables and teriyaki sauce.
Salmon Avocado Roll
Salmon, avocado and cream cheese, rolled in sesame. 8 pieces.
Menu items may vary by restaurant and season.
Corporate
The processes of a corporation, the care of a kitchen
YumiPokeGo is structured as a joint-stock company (A.Ş.) that manages its franchise network. Recipe development, supply, training and quality audits are run by head-office teams, and every restaurant operates from the same operations manual.
About the companyLeadership
Chief Executive Officer
Franchise Director
Operations Director
Supply Chain Manager
FAQ
What prospective franchisees ask most
How much does it cost to open a YumiPokeGo restaurant?
Total investment depends on the format, unit size, condition of the premises and the city. The current investment range is itemised in the information pack we share after the intro call. Rent, deposits and base-build works depend on the site and are calculated separately.
What fees are involved — franchise fee, royalty, marketing fund?
The franchise fee is paid once and covers the brand licence, initial training and opening support. Royalty and marketing fund contributions are calculated monthly on net sales. Current rates and amounts are set out in the information pack and the franchise agreement.
Do I need restaurant experience?
Not necessarily — but we expect you to run the business yourself or work with an experienced manager. The training programme is designed with newcomers to the industry in mind. For multi-unit and master franchises we look for food-service or retail experience.
How much space do I need?
It depends on the format: we recommend roughly 15–30 m² for kiosk/express, 30–60 m² for a food-court unit, 40–80 m² for a dark kitchen and 80–150 m² for a street store. The exact requirement is confirmed during the site assessment.
Who finds the premises?
Usually the candidate proposes a site and the YumiPokeGo team approves it after a market analysis and site visit. We can help with the search through our mall and real-estate contacts.
How many staff are needed?
It depends on the format, opening hours and delivery volume. Recommended staffing is 3–5 people for a kiosk, 5–9 for a food-court unit, 4–8 for a dark kitchen and 8–14 for a street store (across shifts).
Where do products and ingredients come from?
Core products, sauces and packaging come from suppliers approved by YumiPokeGo. Regionally approved suppliers may be used for items such as fresh produce.
How long is the franchise agreement?
The agreement term and renewal conditions are set out in the franchise agreement and discussed with you in detail during the evaluation stage.
Can I open more than one restaurant?
Yes. Under a multi-unit agreement you can open several restaurants in a defined territory on an agreed development schedule.
Is a master franchise available for other countries?
We are open to master franchise discussions with international investors who bring local market knowledge, a strong capital base and food-service experience. Simply state your country in the application form.
Is financing available?
YumiPokeGo does not provide financing directly. You may consider banks’ SME and franchise loan products; we share the investment breakdown and business-plan information you need for your application.
Quick enquiry
Tell us about yourself
A few basics are enough for now. You can complete the full application later.
We’ve received your application
Thank you. Our franchise team will review your application.
- Your application has been passed to the franchise team and logged.
- A franchise manager will call you within 2 business days to arrange an intro call.
- If there is a fit, we share a detailed information pack after an NDA is signed.