May 16, 2016 // Franchising.com // BOCA RATON, Fla. – Gyroville, a popular Southeast Florida fast casual, build-your-own Mediterranean franchise, is expanding its U.S. presence with the recent awarding of its ninth franchise location in Florida. Franchise owners Chirag Patel, and Nirav Shah will be bringing the brand to Central Florida with his location in Orlando that’s planned to open later this year.
Gyroville was created in 2010 to bring Mediterranean cuisine to the fast-casual market. Rooted in Greek heritage, the company began franchising to meet consumer demand as they increasingly seek healthier dining options in a fast-casual setting.
“Demand for our menu offerings continues to grow as consumers are becoming increasingly health conscious and aware of better eating habits,” said Lambros Kokkinelis, CEO and founder of Gyroville. “Consumers choose Gyroville because we offer a fresh, healthy alternative to the mundane options in the crowded fast casual market. We expect our growth to take off over the next few years as this trend continues to rise.”
Primed for national expansion, the Mediterranean restaurant is initially targeting franchise expansion efforts in the Southeastern United States among master franchise developers, multi-unit operators and owner-operators. Ideal franchise owners should have previous professional experience and show a high level of organization and reliability. Previous restaurant experience is not required to become a Gyroville franchisee; the company has a proven business model, national purchasing deals and established systems in place that streamline all aspects of operations. Franchisees and management also benefit from a three-week training program.
Depending on size, location, etc., the average cost to open a Gyroville is around $250,000. The franchise is on the SBA registry and has equipment financing available through Marlin.
For more information about the Gyroville franchise opportunity, visit http://gyroville.com/franchise/ or call (773) 255-4095.
Gyroville was created in 2010 to bring Mediterranean cuisine to the fast-casual market. Gyroville starts by using only the freshest ingredients and prepares them using recipes that combine old-school, Greek traditions with a modern day twist. The concept allows customers to follow their choice of protein from the grill or vertical spit through an assembly line process, where they choose from fresh ingredients and homemade sauces. The first Gyroville opened in January 2010 in Fort Lauderdale, Fla. Today, there are nine locations in Florida. For more information, visit http://gyroville.com/.
Scott V. Mortier
EVP of Business Developmen
Gyroville Franchising, LLC