How to Finance a Shawarma Press Franchise: Fast-Casual Costs
By Marc Cornella
A Shawarma Press franchise loan finances a halal, fast-casual Mediterranean restaurant from a Texas brand that is still early in its franchise growth. Because Shawarma Press is not listed on the SBA Franchise Directory, buyers need a financing plan built around conventional lending, solid personal liquidity and a well-documented build-out budget.
This article covers what Shawarma Press publishes about its concept and costs, how its emerging-brand status affects lenders, and the loan options that fit a new or existing location.
US Professional Funding is not affiliated with, sponsored by or endorsed by Shawarma Press; the name is used only to describe the business. Figures from the franchisor’s disclosure document and website can change, loan programs vary, and every loan is subject to approval. Nothing here is legal, tax or investment advice, and buyers should review the current Franchise Disclosure Document (FDD) with a franchise attorney and accountant.
Shawarma Press Franchise Loan at a Glance
- Founded: the first restaurant opened in Irving, Texas, in 2017, and the company is still based in Irving.
- System size: the company describes itself as an emerging franchise with 11 locations across Texas, Kansas and Georgia.
- Concept: fast-casual Mediterranean food with 100% halal meat, hand-stacked shawarma, falafel and hummus made from scratch.
- Unit size: traditional restaurants of 1,500 to 2,500 square feet, plus smaller non-traditional units for food courts and food halls.
- Experience: restaurant experience is preferred but not required.
- Franchisor financing: the company says it does not offer direct financing.
- Fees and investment: the franchise site publishes cost estimates, but its pages do not agree with one another, so rely on Items 5, 6 and 7 of the current FDD.
- SBA Franchise Directory: not listed, so conventional financing is the primary route.
What Is Shawarma Press?
Shawarma Press is a fast-casual Mediterranean restaurant brand headquartered in Irving, Texas. The company says its husband-and-wife founders are natives of Jordan who settled in the Dallas-Fort Worth area, and they opened the first Shawarma Press in Irving’s Las Colinas neighborhood in 2017. The brand describes itself as the first authentic shawarma franchise in the United States.
The menu. Restaurants serve chicken and beef shawarma in wraps and over bowls of rice, fries, salad or hummus, along with falafel, lentil soup and house-made pastries. Signature items include the Tex-Mex Press and Tandoori Press wraps. All locations serve 100% halal meat, and the company says its falafel, hummus and sauces are made from scratch.
Sales channels. Beyond the dining room, the brand supports online and app ordering, third-party delivery, and catering with party platters, rice trays, lunch boxes and pastry gift boxes. For a lender, more channels can mean more ways to build sales, but they also add packaging, commission and staffing costs that belong in projections.
Why lenders view it carefully. With 11 locations, Shawarma Press is a young system. Lenders cannot lean on a long track record across hundreds of units, so they focus on the buyer’s experience, liquidity and the strength of the individual site. Our article on financing an emerging franchise explains how that shifts underwriting.
Shawarma Press Franchise Costs
Shawarma Press publishes an estimated investment table on its franchise site, but the totals and the franchise fee shown on different franchise pages do not match. Treat those figures as preliminary and build your loan request from the Item 5 and Item 7 tables in the current FDD.
Initial franchise fee. Item 5 of the FDD states the fee and any multi-unit or development fees. Ask whether the fee is due at signing and whether any portion is refundable.
Real estate and build-out. Traditional restaurants run 1,500 to 2,500 square feet in leased space. Leasehold improvements are usually the largest and most variable cost, driven by whether the space was previously a restaurant with a hood and grease trap or needs a full kitchen installation. Our article on restaurant build-out financing covers how lenders fund construction.
Equipment, millwork and signage. The company’s cost table lists equipment and smallwares, millwork and furniture, signage, and a business management and technology system as separate categories.
Opening costs and working capital. The table also includes travel and living costs during training, opening inventory, licenses and permits, professional fees, utility deposits, insurance, grand opening marketing, rent before and after opening, and additional funds for the first months.
Total investment. When you receive the FDD, check that the Item 7 line items add up to the stated total and match the format you plan to open. Expect Item 7 to include:
- Initial franchise fee
- Travel and living expenses while training
- Rent for the initial months
- Leasehold improvements
- Equipment and smallwares
- Millwork, furniture and signage
- Business management and technology system
- Opening inventory
- Licenses, permits, professional fees and insurance
- Utility deposits and grand opening marketing
- Additional funds for the initial operating period
A non-traditional food court or food hall unit typically needs less build-out than a traditional restaurant, so ask the franchisor how Item 7 changes by format.
Ongoing Fees and How They Affect Your Loan
The franchise site points to Item 6 of the FDD for royalties and other ongoing fees rather than publishing them. Item 6 will show the royalty, any brand or marketing fund contribution, technology or software fees, transfer and renewal fees, and any remodel obligations.
How lenders factor these costs in. Royalty and marketing fees are typically a percentage of gross sales, so they reduce cash flow before rent, food costs, labor and loan payments. A lender will model those fees, add third-party delivery commissions and catering packaging costs, and then test whether the remaining cash flow comfortably covers debt service. For a fast-casual unit, food cost on proteins and labor scheduling for lunch and dinner peaks are the biggest swing factors.
Franchisor Requirements for New Owners
Shawarma Press does not publish a minimum net worth or liquid capital requirement on its franchise pages. What it does say:
- Experience: restaurant experience is preferred but not required, and the company says training and support are available for candidates without it.
- Candidate profile: enthusiasm for Mediterranean food, customer service and management ability, a community-minded approach and interest in growing with the brand.
- Financing: the company states that it does not offer direct financing and suggests candidates explore outside sources.
The approval process. Candidates apply through the franchise site, speak with the franchise development team, review the FDD and work through site selection and lease negotiation with the company. Training includes classroom and on-the-job instruction, virtual sessions and time in a corporate location, with in-store support before the grand opening.
Ways to Own a Shawarma Press
A new traditional restaurant. Most owners will open a new 1,500 to 2,500 square foot unit. Lenders underwrite the deal on projections, the lease, the build-out budget and the owner’s background. Our page on restaurant start-up financing explains our approach.
A non-traditional unit. Food court and food hall locations can lower the build-out cost but often come with landlord-specific lease terms and shared seating. Lenders will review those lease terms closely.
Buying an existing location. In a young system, resales are uncommon, but when one is available it gives a lender real sales history. The transfer requires franchisor approval under Item 17 of the FDD. See our guide to buying a franchise resale.
Adding a food truck. The company says qualified owners may add a food truck with franchisor approval, which can be financed as equipment once the restaurant is established.
Financing Options for a Shawarma Press Franchise
Conventional term loans. Because the brand is not on the SBA Franchise Directory, a conventional business loan is the main tool for a Shawarma Press franchise loan. Lenders size the loan to projected cash flow and the owner’s equity, and typically require personal guarantees and business-asset collateral.
SBA 7(a) loans. The SBA 7(a) program is widely used for franchises, but SBA lenders generally require a brand to be on the directory. Unless that changes, 7(a) financing is generally not the practical route.
SBA 504 loans. The SBA 504 program finances owner-occupied real estate and long-lived equipment, but it is subject to the same directory requirement for franchise borrowers.
Equipment financing. Vertical broilers for shawarma, fryers for falafel and fries, refrigeration, prep tables, hoods, ovens for pastries and point-of-sale systems can often be financed separately. Learn more about restaurant equipment financing and leasing.
Working capital and lines of credit. A new restaurant needs cash for payroll, food purchases and marketing while sales build, and catering orders can create timing gaps between food costs and payment. See our restaurant working capital options.
Seller financing on resales. When buying an existing restaurant, a seller may carry part of the price. A seller note is typically subordinate to the senior loan, and the lender must agree to its terms.
SBA Loans for Shawarma Press Franchisees
The SBA Franchise Directory lists brands whose franchise agreements have been reviewed for SBA eligibility, and SBA lenders generally require a listing before making an SBA-guaranteed loan to a franchisee.
Shawarma Press is not on the SBA Franchise Directory. In plain terms, SBA 7(a) and 504 loans are generally not available for this brand as things stand, so buyers should plan around conventional financing. A missing listing is not a judgment about the brand; many emerging franchisors have not yet completed the review. Directory status can change, so ask the franchisor whether it plans to apply and confirm the current status with your lender. If the brand is ever added, the SBA 7(a) program maximum is currently $5 million, though program rules can change.
How Lenders Evaluate a Shawarma Press Deal
Personal credit and financial history. Every Shawarma Press franchise loan request starts with credit reports, tax returns, a personal financial statement and a personal guarantee.
Net worth and liquidity. Without SBA support, lenders often expect a larger cash contribution and stronger reserves.
Industry and management experience. Restaurant management experience carries extra weight with a young brand. Candidates without it should show strong general management skills and a plan to hire an experienced kitchen lead.
Business plan and projections. Base projections on the trade area’s lunch and dinner traffic, demand for halal and Mediterranean food, catering potential and delivery mix. Use Item 6 fees and realistic food and labor costs, and show a ramp-up period.
The FDD and franchise agreement. Lenders review the term, renewal and transfer terms in Item 17, and Items 3 and 4 for litigation and bankruptcy history. Item 19 shows whether the FDD includes financial performance representations. See how lenders read an FDD.
Site and lease. Lenders want a lease term that covers the loan, reasonable rent relative to projected sales, and clear tenant improvement allowances.
Multi-Unit Growth and Development Agreements
Owners who want more than one Shawarma Press should review any development agreement and schedule in the FDD. Lenders usually finance the first restaurant, then underwrite later units using its results. Build the opening schedule around realistic timelines for permits and construction rather than committing to more units than your capital can support.
Real-World Scenarios
A restaurant manager opening a first unit. An experienced restaurant manager signs for a traditional location in a second-generation restaurant space. Reusing the existing hood lowers the build-out, and a conventional term loan plus equipment financing covers the project.
A first-time owner in a food hall. A buyer without restaurant experience chooses a food hall unit to limit construction costs and hires a seasoned kitchen manager. The lender asks for a larger cash contribution and a detailed staffing plan.
An owner adding catering capacity. An established franchisee finances additional refrigeration and a delivery vehicle to grow catering, keeping the main loan intact.
Common Mistakes to Avoid
- Planning on an SBA loan for a brand that is not on the SBA Franchise Directory
- Relying on website cost estimates instead of the current FDD’s Item 7
- Underestimating build-out when the space has no existing hood or grease trap
- Ignoring delivery commissions and catering packaging in projections
- Leaving too little working capital for the ramp-up period
For more pitfalls, read the restaurant loan mistakes that cost owners the most.
Next Steps to Finance Your Shawarma Press Franchise
Step 1: Request and review the FDD. Focus on Items 5, 6, 7, 10, 17 and 19 with a franchise attorney.
Step 2: Assess your capital. Prepare a personal financial statement and confirm the cash you can commit.
Step 3: Talk with a financing specialist. Learn how conventional lenders will size your loan. Our conventional loan calculator can help with early estimates, which are for planning only and are not an offer or approval.
Step 4: Secure a site. Work with the franchisor on site selection and get contractor bids for the build-out.
Step 5: Build your business plan. Include projections, a staffing plan and a local marketing plan.
Step 6: Apply, close and open. Submit your loan package, coordinate lease and franchise signings, and schedule training.
Shawarma Press Franchise Loan FAQs
How much does a Shawarma Press franchise cost?
The franchise site publishes cost estimates, but the totals vary between pages. Use the Item 7 table in the current FDD as the reliable figure for your loan request.
What is the Shawarma Press franchise fee?
The fee is disclosed in Item 5 of the FDD. Confirm the amount and any multi-unit discounts there, since the website figures are not consistent.
Can I get an SBA loan for a Shawarma Press?
Shawarma Press is not on the SBA Franchise Directory, so SBA loans are generally not the practical route right now. Conventional loans and equipment financing are the main options.
Does Shawarma Press offer financing?
No. The company says it does not offer direct financing. Check Item 10 of the FDD for any financing disclosures.
Do I need restaurant experience?
Restaurant experience is preferred but not required, according to the company, which offers training and support.
How big is a Shawarma Press restaurant?
Traditional restaurants range from 1,500 to 2,500 square feet, and smaller non-traditional units are available for food courts and food halls.
How many Shawarma Press locations are there?
The company reports 11 locations across Texas, Kansas and Georgia.
Is the food halal?
Yes. The company says all locations serve 100% halal meat.
Can I finance equipment separately?
Yes. Broilers, fryers, refrigeration and other kitchen equipment can often be financed through equipment loans or leases.
What royalty does Shawarma Press charge?
The royalty and other ongoing fees are listed in Item 6 of the FDD; the company does not publish them on its website.
Final Thoughts
Shawarma Press offers a halal, fast-casual Mediterranean concept with a compact footprint, but it is a young system without an SBA listing. A strong Shawarma Press franchise loan request rests on verified FDD figures, a realistic build-out budget, healthy reserves and an experienced operating team.
US Professional Funding helps franchise owners finance start-ups, acquisitions, equipment and working capital. Learn more about our franchise financing and restaurant financing solutions.
