Pastofino opens its first restaurant, targeting 300 franchised outlets

Pastofino, a quick-service brand specialising in fresh pasta, has opened its first restaurant at KoruFlorya shopping centre in Istanbul. Founded by Hilal Suerdem, with Murat Bozok as consultant chef, the brand aims to reach 50 franchised outlets by the end of 2027 and 300 by the end of 2028. Alongside expansion across Türkiye, its growth plans include entry into European markets, particularly Germany and Greece.

A growth timetable beginning with the first restaurant

Pastofino’s opening and growth plans were reported by Platin and Gastrofill on 30 September 2026, and in an Ekonomim article on 1 October. The announcements describe a three-stage process beginning with the first restaurant’s launch: completing the infrastructure in 2026, expanding across Türkiye in 2027 and establishing a larger franchise network by the end of 2028.

According to Suerdem, preparations involved a year and a half of research and development, as well as the initial investment. The founder describes 2026 as the year for the brand to prove itself and complete its infrastructure. The first restaurant at KoruFlorya therefore marks the starting point of the announced growth timetable; a network of hundreds of outlets remains a future target, rather than an achieved result.

The brand’s concept centres on serving fresh pasta in a quick-service format. Gastrofill’s report highlights daily pasta production and sauces made without additives. Pastofino is therefore entering the franchise sector not just with an expansion target, but also with a restaurant model defined by its approach to food preparation.

Six cities feature in the Turkish expansion plan

Under Suerdem’s timetable, 2027 will see both franchised restaurants and company-owned outlets expand across Türkiye. Although both operating models are mentioned, the target of 50 outlets by the end of 2027 refers specifically to franchised locations. No separate numerical target has been given for company-owned outlets.

Alongside Istanbul, the planned expansion names Ankara, Izmir, Antalya, Trabzon and Diyarbakir. These cities indicate the brand’s intended geographical reach within Türkiye. The list should be read as target locations through to the end of 2027, rather than completed openings. The first restaurant is at KoruFlorya shopping centre in Istanbul.

The next stage targets a total of 300 franchised outlets by the end of 2028. Both the founder’s statement published in Platin and the plan reported by Ekonomim identify this figure as a franchise outlet target. The timetable envisages growth from 50 outlets at the end of 2027 to 300 a year later, meaning that much of the planned expansion is scheduled for the second year of the rollout.

Alongside its Turkish network, the brand also plans to enter European markets, particularly Germany and Greece. This, too, forms part of the founder’s forward-looking statements. The European move is presented as an international extension of the brand’s growth ambitions, not as the announcement of an existing overseas restaurant network.

Centralised supply and standardised recipes

Pastofino’s growth announcement addresses how quality standards will be maintained as well as outlet numbers. Suerdem says all outlets will use the same recipes and source products through a centralised system. This approach is intended to establish a shared framework for products and operating practices across the restaurants planned for different cities.

Another element of quality control will be unannounced inspections by consultant chef Murat Bozok. In the statement reported by Platin, these inspections form part of the plan to maintain standards during rapid expansion. Bozok’s role is therefore described as extending beyond advice during the brand’s launch to include oversight of practices across the outlet network.

Standardised recipes, centralised supply and inspections are three complementary elements of the announced model. For the franchise sector, these details help explain the operating approach behind the numerical growth targets. The brand’s ambition to deliver consistent product standards across different cities depends on maintaining these practices throughout its expanding restaurant network.

Launch promotion and points for investors to monitor

According to Gastrofill’s report of 30 September, Pastofino offered meal deals at promotional prices starting from TRY 169 during its launch period. This figure was reported as a consumer promotion specific to the opening. It should therefore not be treated as a permanent menu price or an indication of the cost of investing in a franchise.

For prospective franchisees, the key distinction is that the first restaurant’s opening and the targets for subsequent years represent different stages. The KoruFlorya opening is a completed step, while reaching 50 and then 300 franchised outlets in Türkiye, together with entry into Europe, forms the growth plan announced by the founder.

Practical takeaway: Prospective Pastofino franchisees should discuss the scope of centralised supply, the implementation of standardised recipes and the inspection regime, as well as outlet targets. Assessing the launch promotion separately from long-term operating terms will help them evaluate the plan more clearly.