U.S. Franchise Opportunity

Own the First Modern Georgian Fast-Casual Franchise in America

A proven 20-location system from Europe — bold, healthy, Mediterranean-adjacent cuisine with no national competitor in the U.S. market.

20+Locations launched
24 moNetwork built in
$2.1MTarget AUV · up to
Request Franchise Info Explore the Formats
The Opportunity

Every Great Cuisine Creates One Defining Brand

Category-defining fast-casual brands become multi-billion-dollar companies. Georgian cuisine's slot is still open.

Chipotle
Mexican
~$44B
Market cap

Defined the category in the 1990s–2000s.

CAVA
Mediterranean
~$11B
Market cap

IPO 2023 → 126% growth in 3 years. 459 locations, targeting 1,000 by 2032.

Sweetgreen
Healthy bowls
~$1B
Market cap

Proved the health-forward fast-casual model.

DJIGIT
Modern Georgian
Open
Category slot

No global chain player exists in Georgian cuisine — yet.

Modern Georgian — lighter than tradition, Mediterranean-adjacent, health-forward — is positioned to follow CAVA's path. DJIGIT intends to be the brand that defines the category.

Why Georgian, Why Now

America Is Ready for Its Next Cuisine

✓

Mediterranean flavors are the fastest-growing segment in U.S. fast-casual — CAVA grew from IPO to an $11B market cap in three years.

✓

Georgian food is already proven in NYC, LA and Chicago — waitlists at top Georgian restaurants, khachapuri viral in U.S. food media.

✓

No organized Georgian fast-casual franchise exists anywhere in the U.S. — first movers own their territories before competition arrives.

✓

Full menu plus alcohol means a higher average check than bowl-format concepts — $24 vs. the category's $16–17.

Georgian feast at DJIGIT
Two Ways to Own

Choose Your Format

Fast-casual restaurant01

Fast-Casual Restaurant

Standalone location · 1,500–2,000 sq ft
Franchise fee$35,000
Royalty5.5%
Total investment$250K – $350K
Target AUV$1.6M – $2.1M
Annual owner earnings$320K – $480K
Payback (pro forma)12 – 16 months
Assumes second-generation restaurant space. Includes fit-out, equipment, franchise fee and 2–3 months working capital.
Food hall location02

Food Hall & Food Court

Kitchen + counter from 500 sq ft · shared dining
Franchise fee$20,000
Royalty5.5%
Total investment$150K – $200K
Target AUV$1.1M – $1.5M
Annual owner earnings$200K – $300K
Payback (pro forma)10 – 12 months
Base case includes four revenue streams: counter sales, delivery, catering and frozen retail — with built-in food hall traffic.
The Margin Advantage

Five Revenue Streams. One Kitchen.

I

Dine-In

Core restaurant revenue with a $24 average check — full menu plus wine and beer.

II

Delivery & Digital

DoorDash, Uber Eats and direct ordering from day one.

III

Banquets & Events

High-margin, pre-paid corporate and private events.

IV

Patio Season

Outdoor seating adds 15–25% revenue in warm months — year-round in southern markets.

V

Branded Retail

Frozen khinkali and signature products to take home — proven in our home market.

Typical fast-casual runs on one or two revenue streams. DJIGIT runs on up to five — from the same kitchen, the same rent, the same staff. That is the margin advantage.

Full Transparency

We Show Our Math

Base case: flagship restaurant · 175 guests a day · $24 average check · staff of 12.

Monthly revenue build

Three of five streams — patio and retail counted as upside
Dine-in — 175 guests × $24 × 30 days$126,000
Delivery & digital (~15%)$19,000
Banquets & events (2–3 per month)$7,000
Total monthly revenue$152,000

Monthly cost structure

Every line accounted for — staff of 12 on full shift coverage
Food cost (30%)$45,600
Labor — 12 staff incl. payroll taxes$36,740
Rent + NNN (1,800 sq ft)$7,600
Royalty (5.5%)$8,360
Delivery fees, utilities, supplies, insurance, marketing, contingency$17,850
EBITDA — 23.6%$35,850
≈ $430K annualized owner earnings at base case. U.S. pro forma figures derive from our validated European operating model adjusted for U.S. labor, rent and food costs, cross-checked against category benchmarks (CAVA AUV: $2.9M). Full itemized P&L available on request.
Leadership
Valentyn Golyshenko

"We built a 20-location network in 24 months and wrote the system down to the last checklist. American partners get that system on day one — and me personally, at every stage."

Valentyn GolyshenkoFounder & CEO — 20+ years in business, 10+ years in restaurant operations
20+Locations launched
~$10MSystem-wide sales
270+Team members
20+Franchise partners
From Signing to Opening

Open in 90–120 Days

WEEKS 1–2

Agreement & Onboarding

  • Franchise agreement
  • Full franchise package
  • Business entity setup
WEEKS 2–6

Site & Permits

  • Location & lease
  • Permits & licensing
  • Design approval
WEEKS 4–12

Build-Out

  • Fit-out & construction
  • Equipment install
  • POS & systems
WEEKS 10–14

Staffing & Training

  • Recruitment
  • Full team training
  • Test kitchen runs
WEEKS 14–17

Grand Opening

  • Marketing launch
  • First guests
  • Ongoing support

Indicative range for U.S. permitting environments; food hall locations typically open faster. Our home-market record: 30–45 days from signing to opening.

Become a DJIGIT Franchise Partner

Limited territories available. First-mover advantage across all major U.S. markets.

WhatsApp Telegram

Or call directly: +49 174 760 5542
Valentyn Golyshenko · Founder & CEO