01Keep your kitchen
Low-capex rebrand, minimal downtime.
You've already paid for the commercial exhaust, grease trap, cool room, three-phase power and council approval. Converting to Kebabiya reuses that investment instead of starting from scratch.
Franchise · For Restaurant Operators
Got the kitchen? Convert it to Kebabiya.
If you already run a restaurant in Sydney, you've done the hard, expensive part. Rebrand to Kebabiya and put a ten-year Sydney brand, a proven kitchen system and an established catering arm behind your venue.
10 yrs
Trading in Sydney
2,800+
Google reviews, Bella Vista
2
Revenue streams: dine-in + catering
100%
Confidential discussions
Keep your kitchen. Change your revenue.
02End chef dependency
A system, not a single person.
Proprietary spice blends — including our Tandoori Garam Masala and Galouti masala — supplied ready to use, with gram-exact kitchen specs so trained line cooks deliver the same kebab, tikka and biryani every shift.
03Brand authority
Why compete with 2,800+ reviews when you can join them?
Ten years in Sydney, 2,800+ Google reviews in Bella Vista, halal and a distinct tandoor-led dining concept people already search for by name.
04Two revenue streams
Dine-in platters plus catering.
High-ticket sharing platters and dum biryanis on the floor, backed by an established corporate and private catering arm that sends orders into your kitchen.
"What happens to your restaurant when your head chef takes leave?"
With Kebabiya, consistency lives in the system — ready-to-use spice blends, exact recipe specs and training — not in one person. Predictable quality, predictable food margins.
- 01
Confidential chat
A private call with our founder. Nothing about your current business is shared.
- 02
Venue assessment
We look at your site, kitchen set-up, seating and trading area together.
- 03
Conversion plan
Fit-out touches, menu, training and supply — mapped to keep downtime short.
- 04
Open as Kebabiya
Launch with the brand, recipes, systems and catering behind you.
Confidential enquiry
Let's talk numbers.
Tell us a little about your venue. Your details go straight to our founder and are never shared.
Prefer to email? sanjeev@kebabiya.com.au
Do I need an existing restaurant?+
No — conversions are our focus, but we also talk with experienced operators looking at a new site in Greater Sydney or regional NSW.
Will my staff or customers find out I'm talking to you?+
No. All conversations are confidential and handled directly with our founder.
Does my venue have to be Indian already?+
No. Any commercial kitchen with suitable exhaust and space can be assessed — cafés, bistros and other cuisines included.
What does it cost?+
It depends on your site and how much of your existing fit-out can be reused. We'll walk through the numbers on our first call.