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A former agency chef who has built a business selling 2000 burgers a month from a 10ft shipping container behind a Perthshire car park is in talks to create a UK-wide franchise.
Orkun Cevik opened The Craft Diner in Dunkeld, investing £15k of gifted family money to buy a 10ft by 8ft container converted into a diner.
Working 15-hour days, he has established a business which attracts nearly 200 customers daily from all over Scotland and beyond.
The Turkish-born chef, known to debate culinary principles with customers, has built a reputation on using quality local meat and selling at affordable prices.
He has also developed an online following, broadcasting videos from the diner, which is situated on ground leased from National Trust for Scotland, near the historic Dunkeld Cathedral.
Now, after obtaining planning permission for a larger bespoke container with heated seating areas and pergola, he has also disclosed that he is working with advisers to create a franchise model to roll the concept out across the UK.
Several locations have already been discussed, with a central production warehouse facility being part of the plan.
“If you want to make money in hospitality, you need multiple locations, but you need to create a solid business first, with a good brand and consistent quality.
“That has been the dream. People have asked me: how is it possible to have a 20-item menu from a 10ft container but it is all about how you use space.
“The idea now is to franchise in different areas. It is a good business for investment because it is proven now. It is selling 2000 burgers per month, with more in the summer. Most weekends this year were completely sold out. The business now deserves to go to the next level.”
He added: “By March/April next year, the new container will come and I have also applied for a beer-only alcohol licence. Everything will be custom made in the UK, with appliances by Hopkins of Leeds. There is no one else presenting a model like this, fully built in the UK, with all produce coming directly from farms, not suppliers.”
Tired of traveling as an agency chef and having suffered a broken neck in a hotel fall, Mr Cevik decided, during lockdown, that it was time to chase his business dream.
Equipping his container with around £10k worth of goods including second-hand fridges and Facebook marketplace items, he operated initially from Birnam train station with his, then, wife.
Having moved to the present site, the personal sacrifices he has made to pursue his dream, including no holidays for 3 years, are beginning to pay off.
“The idea was to create something the country has not seen before. No one else has the full menu concept, like this.
“My belief is that everyone should be able to afford to eat good quality food. If you come here you get good burgers and toppings, all freshly made. Nothing comes from a supplier or is bought from shops when you don’t know what it is in it. It is Scottish produce only and I am VisitScotland certified for that.”
Mr Cevik already has two parties booked for Christmas lunch this year, despite the outdoor setting, and has erected external seating.
The new container arriving next Spring will comprise a 30ft by 12ft space but with a 20ft porch on the front. The space will have merged decking and outdoor heated seating, with customers walking inside to be served.
A smoker will also be introduced to enable breakfasts, roast dinners and take-away rotisserie chicken dishes.
Chef News is sponsored by the the Kitchen Porters Club
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