Franchising
Information
Package
TABLE OF CONTENTS
Company Overview
3
Mission & Growth
4
Company History
5
What Makes Us Different
6
Site Requirements & Investment
7
Franchisee Requirements
8
Management Team
9
Live Fresh
10
Training & Support
11
Marketing
12
Menu
13
Catering
15
COMPANY OVERVIEW
Gyroville was created in 2010 from the
need to fulfill the lack of Mediterranean
cuisine in the fast, casual market. Gyroville starts with the freshest
ingredients available and prepares them
using recipes that combine old school
Greek traditions with a modern day
twist. The concept allows the customer
to follow their choice of protein from
the grill or vertical spit through an
assembly line process where they choose
from the freshest ingredients and
homemade sauces available. The first
Gyroville opened in January 2010 in
Fort Lauderdale, Florida. There are
currently 9 corporate run locations in
South Florida.
live fresh.
eat fresh.
MISSION
Gyroville is committed to providing each guest with a quality
experience as follows:
Our Mission: “To Please Customers In A Way That Generates Loyalty.”
•  Greet every guest with a warm “Welcome to Gyroville.”
•  Provide a product that is fresh and consistent on a daily basis.
•  Offer attentive and efficient service to all guests.
HISTORICAL GROWTH
Units Open
Unit Growth
2010
2011
2012
2013
2014
2
2
4
1
9
100%
100%
franchising
development began
thru 9/14
COMPANY HISTORY
Owner and founder, Lambros
Kokkinelis utilized his years of
cul inary and hospital ity
experience and combined that
with the rich tradition of his
family’s recipes and work ethic to
create Gyroville. The first Gyroville opened in
January 2010 in Ft. Lauderdale,
Florida. Initially it was known as
Mr. Gyros until the opening of the
second restaurant in Pembroke
Pines, Fl. In November 2010 it
became known as Gyroville. Gyroville was borne out of the
need for less expensive – yet still
healthy and fresh – dining options. Mr. Kokkinelis has proven to
himself, potential investors and
employees that the business would
profit in both good and bad
economic environments. This was
really the cornerstone of his
thought process when he founded
the company.
THE GYROVILLE DIFFERENCE
All restaurants claim to serve
good food and offer their guests
exc elle nt customer servic e.
These qualities are not enough to
make a restaurant stand out from
the rest of the competition.
Gyroville uses a Build Your Own
Concept that allows the guest to
choose from a variety of freshly
prepared proteins, homemade
sauc e s & cr isp vegetable s.
Gyroville has created flavored
tzatziki sauces made from 100%
Greek yogurt. Spinach Jalapeno,
Mediterranean Mustard & Feta
Tzatziki are some of the varieties
served at our locations today. We
also serve two types of Hummus,
which are made with chick peas,
tahini, olive oil & lemon juice.
INVESTMENT
SITE REQUIREMENTS
• 
1000-1400 SF for inline locations
with outdoor dining
• 
Modular building plan for freestanding sites
• 
Prime area in first class shopping center
• 
The following is a summary of a proposed
new unit cost. These figures are based on the
actual cost of the most recent Gyroville
restaurants. *Actual costs will vary
depending on size, location, type, etc.
Fees & Permits
$38,000
Tenant/Leasehold Improvements
$150,000
High visibility, easy access & convenient
Equipment, Furnishings, Signage
$120,000
• 
Equipment financing available through Marlin
Insurance & Inventory
$7,200
• 
Median household income of $60k plus
*Total Cost
$315,200
Franchisee Requirements
•  Minimum Net Worth: $750,000
•  Liquid Capital Req: $200,000
•  Franchisee must work full time (>50 hours per week) as the owner/
operator for a minimum of one year during the initial term of the
franchise.
•  Franchisee may hire a qualified GM, who must complete the Gyroville
Franchisee Training program, to work full time (>50 hours per week).
•  Must work a minimum of 5 days per week.
•  Must work during the peak meal periods in order to build relationships
with customers.
•  Adhere to the strict customer service standards set forth by Gyroville.
•  May only be employed by Gyroville while working at Gyroville. May not
participate in any other job that interferes with daily responsibilities.
MANAGEMENT TEAM
Lambros Kokkinelis Founder & Chief Executive Officer
Lambros Kokkinelis serves as the Chief Executive Officer of GYROVILLE Franchising Company LLC. Mr. Kokkinelis is the founder of
the GYROVILLE brand and owned and operated the first GYROVILLE restaurant, which opened in 2010. Specifically, Mr. Kokkinelis
realized the trend towards fast, healthy food and decided to open a fast casual restaurant featuring a healthier cuisine based on his Greek
heritage. In addition to his experience owning and operating various GYROVILLE restaurants, Mr. Kokkinelis has also been the owner/
operator of three Moonlite Diner locations in South Florida since 2004. Mr. Kokkinelis attended the Culinary Institute of America in
Hyde Park, New York from 1993-1995. There, he fine-tuned his culinary knowledge, which would prove invaluable throughout his career.
David Kurlander Chief Operating Officer
David Kurlander serves as the Chief Operating Officer of GYROVILLE Franchising Company LLC where he is responsible for day-today operations. Prior to this, he was the Director of Operations of Gyroville, where he utilized his experience to create and implement
systems that helped structure food cost, purchasing and day-to-day operations. Before joining GYROVILLE, Mr. Kurlander was the
Director of Operations for Urban Life Restaurant Group from 2005-2010. In that position, he oversaw day-to-day operations for the
Moonlite Diner's in South Florida. Mr. Kurlander also relies on his culinary experience, where he earned an Associates Degree in Culinary
Arts from the renowned Culinary Institute of America in Hyde Park, New York. His ability to use this experience enables him to have a
better perspective when making operations decisions. He also holds a Bachelors Degree in Liberal Arts from the University of WisconsinMadison.
Oscar Martinez Chief Quality Officer
Oscar Martinez serves as the Chief Quality Officer of GYROVILLE Franchising Company LLC. He attended Le Cordon Bleu where
he received his Associates Degree in 2010. Oscar worked in various restaurants as a line cook before taking over the buffet kitchen in
charge of private parties and weddings, at the Santo Domingo Country Club in Dominican Republic. He joined Gyroville in 2010 as a
team member at our second location in Pembroke Pines, Florida. He was soon promoted to assistant store manager before being
given the opportunity to open Gyroville’s fifth location in Miami Lakes, Florida in 2012. Oscar then continued to open the next four
locations until being promoted to multi unit manager at the end of 2012. In 2013, Oscar became the Chief Quality Officer to support
the upcoming franchising company while overseeing quality assurance for the entire company.
live fresh.
• 
Mediterranean cuisine is spreading across all segments of the restaurant industry, from quick service to
fine dining, and is popping up even in non-Mediterranean restaurant concepts.
Nation’s Restaurant News, a Technomic report, Healthy Eating Consumer Trend Report
• 
The Mediterranean diet not only reduces the risk of heart disease, but has been associated with a
reduced risk of cardiovascular mortality, cancer mortality and Parkinson’s and Alzheimer’s diseases.
The diet incorporates the basics of healthy eating which includes plant based foods, healthy fats, herbs
and spices, and eating fish and poultry, all of which the Company provides.
Mayo Clinic
• 
Greek yogurt — regular yogurt strained to remove much of the liquid whey, lactose and sugar — has a
thicker consistency. Consumers perceive the product as healthy since consuming the same number of
calories delivers twice the protein and half the sugar. Greek yogurt’s nutritional superiority has helped
elevate the product to a super food status in the United States.
Cheese Market News, It’s All Greek To Me, Edward Zimmerman
TRAINING & SUPPORT
•  3 week hands-on training in a
corporate location.
•  1 week on-site support during the
Grand Opening of your location.
•  Periodic store visits from our team
members.
•  A comprehensive Confidential
Operations Manual.
•  Training documents and
procedures for all your staff.
•  Human resource documents &
tools.
•  Support from Gyroville
Franchising Company 24/7 via
telephone or email.
•  Buying power with approved
vendors.
•  Pre-negotiated purchasing
programs & national pricing. MARKETING
•  Assistance with everything you need to
support your day-to-day operation.
•  Assist in pre-marketing buzz creating &
distributing press releases in your market
area.
•  Grand Opening planning assistance.
•  Creative design for direct mail, offers, etc.
•  Local store marketing creative material.
•  Provide you with marketing analysis
based on Gyroville history.
•  26,000 e-mail addresses on our Fresh Club
loyalty program.
•  Web Site Banners and Social Media blasts
for new store announcements.
CATERING
Gyroville Catering allows you to Build Your Own Pita at your next corporate or
family event. We offer the same fresh choices that are available at our locations.
Catering comes with everything you need including serving utensils, plates and
chafing dishes. Let us handle the food preparation so you can take care of your
guests and enjoy your event.
*Available for groups of 15 or more
www.gyroville.com
[email protected]
@gyrovillefl
facebook.com/gyroville
@gyrovillefl