Franchising
Set this table in your own city.
Fellah Kebap Terra is looking for partners who want to grow the old kitchen of Adana, with standards learned from the master himself.
Why Fellah Kebap Terra?
Recipes from the master
Fifty-year-old recipes and Ali Şemi Usta’s tradition of teaching: a school of mastery that has carried kebab training around the world.
A proven story
The French Embassy’s chef came here to learn kebab; our brand story has proven itself in the national press.
A concept that stands apart
The “not a menu, a table” model, the stone-house atmosphere and the reservation-only single-table experience — hard to copy, easy to remember.
A certified culinary culture
An original product architecture built on the geographically certified Adana kebab method and nearly forgotten regional recipes.
What we offer
- Concept and venue identity: design standards for the stone-house atmosphere
- Kitchen training: on-site training and recipe transfer with the master’s team
- Sourcing standards: criteria for meat selection, butchery and ember management
- Opening and operations support: table flow, reservation system, team training
Who we’re looking for
Partners who will stand at the helm of the business, who respect the kitchen and the guest, and who want to grow kebab not as a product but as a culture. An affinity for gastronomy and the right location in your city come first.
The Process
Application
Reach us by WhatsApp or phone; let’s have a short introductory chat.
Meeting
A face-to-face meeting in Adana, at the stone house, with the table experience.
Training
Kitchen and operations training with the master’s team.
Opening
From fitting out the venue to the first table — together.
Let’s start the conversation.
Franchising terms and investment details are shared in person. Write to us to take the first step.