We scale Turkey‑inspired food concepts and brands in the United States—combining capital with operator know‑how, halal/HACCP compliance, and nationwide distribution access.
			
			
			
			First hub + two spokes build‑out; halal certification & HACCP; retail readiness (formulation, shelf‑life) and distributor onboarding.
			
			Perishables & waste → central production, yield tracking, menu engineering
Consistency at scale → SOPs, training, audits, secret‑shop
Channel dependence → diversify: delivery + franchise + retail
Capex overruns → phased roll‑outs, pre‑negotiated vendor packs
Monthly operator dashboards, quarterly boards, KPI‑linked covenants, and annual halal/HACCP audits; 100‑day plan from day one.