Frequently asked questions and answers

Our company works with its customers by signing sales and purchase agreements. If you are interested in opening a Doner Kebab fast food restaurant using our products, we recommend that you send us the following information at the first stage by email at naranbileg.u@gfc.mn . However, if you want to buy products other than Doner Kebab, such as burgers and pizzas, sausages, etc., you can contact our financial number 90019007 to sign a contract and become a customer. /Sit down with our Burger and Pizza training course worth 100,000₮ to help you master the main secrets of this business. /

Question 1: What is required to become a customer?

1️⃣ Location information

Submit the Google map location (location / coordinates) of your property. This will give you a general idea of how promising your chosen location is.
In terms of location, it is beneficial for both parties not to overlap closely with our current branches, so we consult on the location in advance. Because your location should be at least 300m from our old contract area. If it is on the opposite side of the road, this distance can be 150m. / This applies only to city customers. /

2️⃣ Exterior photo of the facility

By sending a photo of the outside of the property, we can give you advice on the address and exterior appearance.

3️⃣ Interior photos and floor plans of the facility

Provides advice on the general layout and planning of kitchens and preparation areas, tech rooms, and halls.
Location of toilet and sink plumbing connections.

These are in line with production and service standards.

helps to predict whether it is possible.

4️⃣ Brief introduction

Brief introduction to the organization.
Or information about the knowledge and experience of the person who will manage the operation. This includes whether they have previous knowledge of this type of business and food safety. If you do not have any, we recommend that you attend our training.

5️⃣ Training

Tuition fee: 300,000 tugriks.

By training:

Technological operation
Food safety
Financial cost calculation
Basic knowledge such as fire safety
3-day internship in the industry/Up to 3 people from your company can participate in the internship./
Practical knowledge is provided at Urgo, Pharmacy No. 25, or Narkhan Township (Home Plaza on the right side).

6️⃣ Sign a contract

After the training, if you have the necessary understanding to operate independently, you can come to the factory premises and sign a contract to work together.

Question 2: How many square meters should a workplace be?

Based on our experience, we recommend a space of approximately 50 square meters to ensure smooth and efficient branch operations. This size allows for the proper arrangement of the following key areas:

Service counter area
Customer dining area
Preparation room (can be combined with storage)
Staff changing area or lockers
Restroom (toilet)

However, depending on the location, layout, and overall conditions of the premises, it is possible to operate in a space smaller than 50 square meters. The most important factor is to organize the essential operational areas efficiently within the available space.

For example, some smaller locations with well-designed counters operate without a separate preparation room or storage area by utilizing the space beneath the counter to store products and supplies.

From experience, a smaller dining area with consistent customer traffic is often more successful than a large but empty space.

Therefore, we recommend planning your layout wisely based on your location, space, and customer flow.

Question 3: Is there a requirement on how the workplace be should be?

We believe it is important for our branches to operate in a manner that meets the requirements of cleanliness, hygiene, and food safety. Therefore, we recommend that you consider the following when selecting and furnishing your workplace. These include:

1️⃣Cleanliness and food safety

It is important that the workplace is suitable for food production activities and has an environment that ensures cleanliness, hygiene, and food safety.

2️⃣ Ventilation

One of the most important aspects of a workplace is a good ventilation system. Having the ability to pull in exhaust ventilation to remove fumes and odors associated with food production can greatly affect the smooth running of operations.

Therefore, when choosing a job:

Is it possible to install a ventilation system?
It is recommended to check in advance whether there is a possibility of problems arising from food odors for nearby residents and organizations.

Also, the best solution is to have a professional ventilation and air conditioning engineer perform a capacity calculation of the ventilation and suction system. Please understand that people can create poor ventilation by arbitrarily installing long, bent pipes with little or no capacity, creating a bad environment with a lot of noise, heat, and odor, which negatively affects your profits and the health of your employees.

3️⃣Fire safety

Food production facilities often require a fire safety report from the Emergency Management Agency. Therefore, it is recommended to clarify whether the premises you choose can be issued a fire report before signing a lease.
In some cases, it is not possible to obtain a fire report in the premises below the apartment.

4️⃣Interior decoration

When choosing interior decoration materials, choosing materials that are durable, easy to clean, and washable is more suitable for operation.

And for the object you are interested in:

Is it suitable for restaurants?
internal organization
equipment location
interior design solutions

You can get free advice from us.

Question 4: How many meters away should it be from an existing operating location?

Based on our experience, when opening a new branch, it is advisable to maintain a certain distance from existing operating locations. This has a positive impact on operations and customer flow.

In urban areas:
We recommend approximately 300 meters along the same side/direction of the road, and about 150 meters on the opposite side.

In rural areas:
The distance can be determined more flexibly depending on the size of the town, population density, and customer flow in the market.

Therefore, when planning a new branch location, we recommend considering the positions of existing branches, surrounding conditions, and customer traffic before making a decision.

Question 5: Where can I get the equipment?

We recommend that you purchase the main equipment required for our industry operations from our contracted individual. This individual is responsible for the warranty maintenance of the equipment, so you can use it without any worries.

Prices of some necessary equipment:

Grill - ₮1,900,000
Electric knife - ₮1,650,000
Grill - ₮4,300,000

Question 6: What other products are there besides meat?

We supply sausages, tortilla flour, burger meat, burger buns, doner buns, sauces, packaging, and accessories. You can see the prices and detailed list of our products at gfc.smartorder.mn .

Question 7: Please give me your price quote.

You can view our product prices and detailed list at gfc.smartorder.mn .

The opportunity to place an order is only open to customers who have signed a contract with us.
Therefore, by first signing the contract, you will be able to customize the product to your needs.

Question 8: Could you tell me your work schedule?

Our factory operates regularly.

Monday–Friday: 08:00–17:00
Saturday: 09:00–12:00
Sunday: Closed

Delivery is done half-day on Saturdays, and drivers and cashiers work 6 days a week.

Question 9: Is there a franchise?

We enter into a standard supply agreement with you for the purchase and sale of products. You are free to operate under any name and logo of your choice, except for the name ‘Kola Kebab.’

This allows you to independently plan your operations and build and develop your own fast food brand identity.

Question 10: Will you assist with our landscaping and repairs?

We can provide free advice on interior design and material selection based on the suitability of your chosen property and the interior layout.

Question 11: Will you provide goods on credit?

Our financial software and ordering app are only guaranteed by selecting the item and making the payment, and cannot be provided on credit.

Question 12: Do you provide any additional services?

Our technologists and engineers can work with you to conduct research and advise on product development issues that you need.

Question 13: Will you deliver to the countryside area ?

Currently, deliveries to rural areas are not possible, and local customers are picking up their products from the factory using dedicated vehicles. Pick-up times can be flexible, not necessarily during business hours.

If you agree with us on a fixed point within our delivery route where you can receive and ship your goods, we can deliver the goods to that location. Please note that due to city traffic congestion, it is not possible to transport goods to long-distance locations where delivery vehicles may have to wait for a long time.

Question 14: How many branches can there be in a local area?

The number of branches in a local area is determined by factors such as the purchasing power of the provincial or soum center, population size, and zoning.

In the provincial center: Up to 2-3 branches can be opened
In large soums and settlements: 1-2 branches can be operated.

Also, if a local customer has not made a purchase within 60 days, the next person in that location can make the deal.

Question 15: How many days will the training last?

You can do it for as long as you want, usually 2-3 days of practice. The training materials are available in video and file formats, and you can review them and fill out a knowledge test form to confirm your understanding.

Асуулт 16: Is training compulsary?

Training is not just for meeting requirements, it is essential for protecting people's health and running a successful and sustainable business.

To ensure food safety - proper storage and processing of raw materials and prevention of contamination
Help to start your business properly - how to properly organize your internal organization, costs, and calculations
It aims to help ensure occupational safety.

Question 17: What is needed to make a contract?

An official organization:

Copy of organization certificate
Copy of ID card
Stamp

An individual:

Copy of ID card
Copy of the certificate of the object
Copy of rental agreement

Question 18: Where do we send our information?

naranbileg.u@gfc.mn

Question 19: Where is the delivery area?

From the airport – Amgalan market

From Zaisang – 7 stations

Question 20: Is a dedicated vehicle required?

When transporting frozen food products locally, the best option is to use a temperature-controlled refrigerated vehicle.

Ensure food safety
Maintain product quality
Meets legal and standard requirements

Question 21: What is meat made from?

Doner kebab is made with lamb and beef. We are now starting to make Greek Gyros with whole pork. But the burger meat is made with beef and lard.

Question 22: Since we are preparing your food, will you arrange permits such as workplace and fire safety approvals for us?

No. We are only responsible for providing instructions and advice on supplying the goods and products.

Question 23: We can also operate additional food services alongside your products, right?

Yes. However, it depends on the type of your operation and the conditions of the equipment. If you are making kebabs, there are some important things to consider. The meat of the kebabs that is grilled on the fire is still being grilled while your other dishes are being sold, and the loss of gas, electricity and meat will affect your profitability. It is more profitable to grill your kebabs as soon as possible and has a positive effect on the quality and taste of the product. Experience shows that people go to kebab places to eat kebabs. They do not often change their choice just because they go to other places with kebabs. However, kebabs and burgers can go together. We have introduced a method to kebab shops to grill double burgers without burning them. This is a good solution to save space and energy.

Question 24: Will you lease your equipment initially?

No.

Question 25: Is ventilation mandatory?

The following are the benefits of deciding on ventilation:

To remove smoke and fumes.
The working environment will be improved as it will not be too hot.
No loss of customer comfort and no odor absorption into clothing
A healthy work environment keeps employees healthy, motivated, and positive, and allows you to interact with customers in a positive way, increasing your profits.
Meets standard requirements

Question 26: Is it possible to have 1 worker?

One person can work in a new, low-traffic area

Question 27: What is the profit margin?

The profit margin depends on your operating expenses and sales. For a doner kebab shop, a very good place with high sales is around 20%. But a burger shop is much more profitable.

Question 28: Can we set our own selling price?

Only you can set the selling price.

Question 29: How do I place my order?

Go to gfc.smartorder.mn and place your order.

Question 30: What time will the delivery arrive?

We usually deliver from Monday to Saturday. Depending on traffic conditions, it will arrive between 10 am and 5 pm.

Question 31: Is there any equipment maintenance service?

Warranty maintenance and spare parts are provided.

Question 32: How stable are prices?

We strive to maintain stable product prices. We strive to maintain a stable pricing policy in order to ensure long-term reliable supply to our customers and partner organizations.

However, food production is subject to many factors, including raw material prices, transportation and logistics, market price increases, and inflation. For example, meat prices have increased by about 30% annually over the past 3 years. In this case, it is best for us to inform our customers in advance and adjust our prices accordingly for the stability of our business.

Question 33: When is the best time to open? Is there a right time?

Our cuisine is fast food, and based on our experience and research, the best time to open a branch is:

Spring is the season (March-April). At this time, people are more likely to go outside, the weather is warmer, and school and work holidays are back to normal, creating the conditions for a successful start to new industry activities.

However, during the winter months of November to February, sales in the entire industry drop by 30-50%. Therefore, it is better not to start in late autumn. The following factors affect this.
- People are going out less because of the cold.
- People are eating more soups and stews due to the cold weather.
- Students and children often stay home to rest.
- Most households reduce the amount of food they eat out by preparing meals
- New Year, the Lunar New Year, and other holidays, as well as the need to save money, affect sales.

Therefore, it is recommended that the best time to open a new branch is spring.

Question 34: How do you choose a location to open a new fast food restaurant?

The most important factor in the success of a fast food restaurant is location. It is believed that 60–70% of the success of restaurants in the world directly depends on location. Location is determined by the following 5 main criteria:

1️⃣Foot and movement

The first question:

How many people go there per day?

1000+ people/day → affordable
3000+ people/day → good
5000+ people/day → very good

Examples of good placement:

Near the university
Near the shopping center
Bus station
Office district
Near schools and hospitals
Near bars and entertainment venues

2️⃣ Traffic

Fast food restaurants are: a business for people with cars.

Things to check:

Traffic on a daily basis
Is there parking?
Drive-through option

Good location:

10,000+ cars/day

3️⃣Appearance