Naz’s Halal Food Franchise

From a Queens food truck to neighborhood restaurants

Naz's Halal Food began with cousins Naz and Kareem, who taught at the same New York City public school. Drawing on their family's restaurant background, they opened a Queens food truck in 2009 as a side business. The first brick-and-mortar restaurant followed in January 2018, taking the food-truck concept into a permanent neighborhood setting.

The business grew around accessible halal comfort food: chicken, beef gyro and falafel platters alongside sandwiches, burgers, wings, salads and sides. Its restaurant format pairs the brand's recipes with defined preparation methods, layouts and service standards. Customers can choose familiar meals while owners operate within a recognizable food and service system.

The transition into franchising

The brand's earlier expansion included restaurants licensed by Nazs Halal Inc. from July 2020 through April 2025. Naz's Franchising, LLC was formed in New York in January 2025 and began offering restaurant franchises in April 2025. This distinction separates the brand's longer operating history from the newer franchise offering. An affiliated operating company also runs restaurants and may provide training services.

Today, candidates can pursue one restaurant or an area development agreement. The latter requires at least three restaurants, typically three to five, opened on an agreed schedule with a separate franchise agreement for each location. The $322,800–$584,000 investment shown above is for one restaurant; it is not the cost to open an entire multi-unit territory. The standard initial fee for the first restaurant is $40,000. The franchisor's single-unit financial guidelines are $300,000 in liquid capital and $650,000 in net worth, with higher qualifications for multi-unit development.

Preparing the restaurant and its leadership team

Pre-opening assistance includes reviewing proposed sites and leases, providing prototype layout plans, guidance during development and access to the operations manual. Owners remain responsible for securing the location, permits, contractors, equipment and employees. The franchisor reviews opening readiness and provides grand-opening assistance for the first restaurant, with the extent and duration determined by the franchisor.

The initial training curriculum lists 40 classroom hours and 80 hours of on-the-job instruction. At least two required trainees attend: the managing owner and designated manager, or another manager-level employee if one person fills both roles. One additional management employee may also attend. Training takes place at a designated training center, although the franchisor may deliver portions virtually or at the restaurant and adjust the program to participants' experience.

Instruction covers food and kitchen safety, preparation and cooking, recruiting, scheduling, employee coaching, inventory, cost control, restaurant management, point-of-sale procedures, customer service and opening marketing. Required trainees must successfully complete the program within the 45 days before opening. Owners pay travel, accommodation, wages and other attendance expenses and are responsible for training their employees.

Operating guidance after opening

Ongoing support includes authorized vendor information, updated operating standards, review of proposed marketing materials and periodic advice based on restaurant reports or inspections. Additional or refresher training may be required, with applicable fees and travel expenses. This gives owners a framework for maintaining consistency while they manage daily staffing, food quality and customer relationships.

Current recurring percentage charges include a 6% royalty and a 2% brand-fund contribution, plus a 2% local marketing requirement. These are separate from startup costs, and other operating and system charges also apply. Owners participate in the brand's advertising standards while building awareness in their own neighborhoods.

Naz's Halal Food offers a clear proposition for a hands-on restaurant owner: serve a recognizable halal menu through an established fast-casual format, supported by recipes, training and operating procedures. Rice platters and gyros give the concept a distinct identity, while burgers, wings and other familiar choices create options for customers with different tastes.

A restaurant built around everyday convenience

Dine-in, takeout and delivery give customers different ways to use the same restaurant. For an owner who enjoys hospitality and local marketing, the opportunity is to turn that convenience into dependable service and lasting neighborhood relationships. The work centers on leading people, executing food standards and keeping operations consistent.

A path from one location to a larger operation

Single-unit ownership lets a qualified candidate focus on one restaurant. Experienced operators can evaluate a multi-unit development plan with agreed territories, schedules and additional capital commitments. The brand's food-truck origins, restaurant experience and formal training program give prospective owners a specific concept to assess. Explore other food franchises or request information to discuss Naz's Halal Food availability and ownership requirements.