The team use a total of 120 ingredients in the eight kebabs they offer, as well as catering to non-meat eaters, with a host of vegetarian, vegan, plant based and gluten free options all featuring on their popular menu.
I am Döner Bootle is the first UK franchise opening for the brand as part of a multi-site franchise deal, which is in partnership with Optimum Group. The company currently operates 25 Costa Coffee stores throughout Merseyside and the North West of England, together with two Kaspa's stores in Liverpool city centre and St Helens.
CEO Dave Connor said: “We knew from the start we had to bring this brand to Liverpool. I am Döner offers something that's truly different and it’s a concept we’ve never seen before in the city, so we’re keen to showcase what it has to offer.”
The new store will recruit eight members of staff ahead of its December opening and will seat 40 capacity, plus operating a takeaway delivery service seven days a week.
Dave added: “Although the main USP of I am Döner is a gourmet spin on the traditional kebab we all know and love, this brand has built a reputation for its ability to constantly evolve and adapt, whether that’s by highlighting product seasonality in its menu, implementing changes in technology to impact its pre-order process, or offering good value for money when people need it most.
“With Liverpool being home to such a diverse food and drink scene, I am Döner will perfectly stamp its mark on our culinary map, and we’re really excited to welcome the city’s new neighbour.
Since 2016, National Kebab Award winner I am Döner has opened stores in Headingley, Harrogate, Leeds City Centre and Silicon Oasis in Dubai.
I am Döner was started in 2016 by Chef Paul Baron and is now also backed by Think Hospitality. Paul started a revolution from their little takeaway shop in Headingley in 2016 inspired by a trip he had to Berlin. He want to make the Döner kebab more than a guilty pleasure for the intoxicated! We now have three stores in the UK – Headingley, Harrogate & Leeds City Centre.
Traditionally you think a kebab as a bit of doner meat on pitta bread with some iceberg lettuce, but we are no stereotypical kebab shop! We use a total of 120 ingredients in the six kebabs we make. We have ten items of salad, feta cheese, homemade bread, homemade sauces and the highest quality meats. Because of this we attract a good bunch of sober people and have a very strong lunchtime offering as well as the evening trade.
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