Elton “Tony” Shyti
Flame-grilled Greek food on British high streets. Three sites, thirty staff, an award-winning kitchen and a queue built entirely on word of mouth. The plan is to take a proven single-brand operation and turn it into a national franchise.
The business was already working. It didn’t look investable yet.
Tony had done the hard part. Three sites across Swiss Cottage, Ealing Broadway and Palmers Green, thirty staff, a British Kebab Awards win, and a customer base built without spending anything on advertising. Twenty five years in Greek hospitality behind it, and a category with no clear leader in the UK.
Raising three million to franchise nationally is a different conversation to running a successful restaurant group. An investor is not buying the food. They are buying whether the systems, the unit economics and the brand can be repeated by someone who is not Tony, ten times over, in cities he has never traded in. That case has to be made in the documents, not in the kitchen.
We turned a proven operation into a proposition an investor could underwrite.
The whole deck. Shared with Tony’s permission.
Tony agreed to show the full pitch deck rather than the cover. Fifteen pages, exactly as it went to investors.
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