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Do you want to open a franchise with the Chornomorka restaurant?
Then we invite you to see how it works for us. More than 40 franchise partners have already taken this path with us, so our algorithm is stable yet always flexible, because we know how to adapt to the waves and even the storms of today.
01
“CHORNOMORKA” — ALWAYS WITH A CATCH
or how not to make a mistake when choosing a franchise
Of course, there is plenty of fish in the sea, and plenty of franchises in the restaurant business. Before a future franchisee makes a decision, we always advise considering every option: shading your eyes with your palm and surveying the space all the way to the horizon. That said, a Chornomorka fish restaurant usually means operating profit from the first month of work, and you can count on a return on investment in as little as 3 years.
But there are records too. For example, one of our restaurants paid for itself in 10 months. Why? Because people know and love Chornomorka. Our food is delicious because the fish is always fresh, thanks to direct deliveries from Ukraine, Bulgaria, Turkey and France. We are hospitable, and further proof of this is that we are already open in 5 countries and are negotiating active geographic expansion right now.
02
LET'S AGREE
ON THE SHORE
or who becomes
our
partners
Our franchise partners are often loyal guests of our restaurants, because like no one else they feel all our advantages. Our suppliers often join us too and, strange as it may seem, so do competitors. Among those who decide to become franchisees there are many newcomers to the restaurant business who have long dreamed not only of eating well but of feeding people with all their heart.
There are also many experienced restaurateurs looking for an effective format. Serious investors constantly approach us, wanting to put money into a proven project and receive a stable passive income. All these people are very different. So we discuss the contract with each partner individually and in detail. Our terms are as flexible as an eel and as well-judged as a catfish.
03
YOU DECIDE HOW AND HOW HARD TO ROW
or how we share
responsibility
Imagine you have two oars. You can hand us one or, better still, both. And to the cheerful cries of seagulls we will set off side by side to meet success. Who puts in how much effort, we will certainly agree.
Chornomorka has several popular franchise options. But three are basic.
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You become our franchisee and run the restaurant yourself, while we help with marketing and management.
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You act as an investor, and our management company does everything for you and reports on the profits.
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We open the restaurant and set up all the processes, and after 6 months, when everything is running well, we hand the restaurant over to you to manage.
or how we share
responsibility
Imagine you have two oars. You can hand us one or, better still, both. And to the cheerful cries of seagulls we will set off side by side to meet success. Who puts in how much effort, we will certainly agree.
Chornomorka has several popular franchise options. But three are basic.
-
You become our franchisee and run the restaurant yourself, while we help with marketing and management.
-
You act as an investor, and our management company does everything for you and reports on the profits.
-
We open the restaurant and set up all the processes, and after 6 months, when everything is running well, we hand the restaurant over to you to manage.
04
LET'S CAST
THE NET RIGHT
or what we provide under the franchise terms
We won't catch anything if we cast the net wrongly. Chornomorka, perhaps better than anyone in Ukraine, knows how to develop fish restaurants. There is a lot of specific detail here, and nobody wants to be left alone with a tail and scales.
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So, we will help the franchisee choose the premises and buy equipment and furniture.
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Of course, we will give recommendations on interior design.
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Next, we will hire and train the staff.
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We will definitely provide a staffing table, as well as accounting and reporting methods.
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Advertising and marketing will also mostly be on us.
05
IF FISH COULD TALK, THEY WOULD REPEAT: Location!
or how we choose the premises
or how we choose the premises
Even someone who has never been in a restaurant knows: in this business the most important things are location, location and once again location. It is so important that we talk about it separately. The Chornomorka team has specially trained specialists who do only this. They study different premises in your city, because they know exactly where the fish will bite.
On site they carry out a thorough technical inspection and also help negotiate with the landlord. We always take into account other Chornomorka franchises nearby. We really don't like it when fish eat each other. Because of this, we have sometimes turned down potential partners. We apologize in advance for that.
06
WE'RE IN THE SAME BOAT
or how we launch the franchise
Perhaps it's time to tell you about our main principle. We are always next to our partners at the moment of launch. Only someone who has never done it themselves can think that making the perfect forshmak (herring pâté) or frying red mullet divinely is easy.
When a new restaurant opens, our chef comes to it. He cooks with the kitchen team until every little crucian carp has a consistently flawless golden crust and the fish cakes lose even a hint of a bone. Together with the chef, staff specialists arrive. Believe us, every waiter will start to understand fish as if they had spent half their life on a trawler.
07
WE CONSTANTLY CHECK THE TACKLE
or how we monitor the level of quality
We have a very sensitive float. Sometimes we are too exacting about quality in each individual Chornomorka restaurant. There have even been isolated cases when we withdrew a franchise. To prevent that from happening, we constantly track all compliance indicators.
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We regularly test the staff of all restaurants.
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We shamelessly use the mystery shopper practice to learn everything additionally from the inside.
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Finally, we have modern software that lets us and our franchise partners see all the key figures in real time.
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Our managers are in touch all the time.
08
EVERY SPOT IS FISHY WHEN THERE IS MARKETING
or how we make sure you always have visitors
or how we make sure you always have visitors
Marketing starts with the products. We constantly develop new dishes and recipes. We are overflowing with gastronomic ideas. But our special passion is telling, brightly, casually and without inhibition, how great we are at advertising.
Some people think our creativity is crazy. Just look at our social media. Right now you can tap here, or here. And, we believe, your last doubts will drown in an ocean of enthusiasm — we will make sure people always look for the nearest Chornomorka.
09
WHAT IF THERE'S A STORM?
or what happens if something goes wrong
or what happens if something goes wrong
Isn't there a storm right now? But we always work successfully and profitably. We not only earn ourselves but let others earn too: contractors and employees alike. Chornomorka has shown extraordinary resilience through waves of crises. Even when lockdowns, like a kraken, were strangling restaurateurs, we coped: we set up delivery and — you won't believe it — brought in online waiters.
By the way, all our restaurants are full right now. But if for any reason you decide to leave the business, we will be a little sad and most likely offer to buy out your share on favorable terms.
10
OUR LIGHTHOUSE
Who stands at the helm
of Chornomorka
Olga Kopylova went from waitress to restaurant manager herself, and this experience engraved the first golden rule: “A satisfied guest always comes back”
Once a classmate passed over some fresh fish from Crimea to sell, and it was snapped up instantly. Then came a second delivery, a third. That is how the Chornomorka company was born, becoming a large supplier of fresh fish to supermarkets and restaurants. Here the second golden rule was born: “Always-fresh fish is the guarantee of lasting relationships.”
The first restaurants worked out the format and all the flaws, and then investors who wanted to open Chornomorka in their cities began to come. That is how the franchise was born and Chornomorka became a nationwide chain.
With the start of the full-scale war, Olga dives into the unknown again and sets herself the goal of entering European markets. The ability to take a hit and change quickly helped set records here too: in the first 2 years Chornomorka has successfully started working in Poland, Romania, Slovakia and Moldova, and 2 more countries will be announced later. The third golden rule of our company is —
“Changes will always come — you must be able to adapt quickly and be very flexible if you want to win in the long run”
The first restaurants worked out the format and all the flaws, and then investors who wanted to open Chornomorka in their cities began to come. That is how the franchise was born and Chornomorka became a nationwide chain.
With the start of the full-scale war, Olga dives into the unknown again and sets herself the goal of entering European markets. The ability to take a hit and change quickly helped set records here too: in the first 2 years Chornomorka has successfully started working in Poland, Romania, Slovakia and Moldova, and 2 more countries will be announced later. The third golden rule of our company is —
“Changes will always come. You must be able to adapt quickly and be very flexible if you want to win in the long run”
what our catch is today:
Our achievements are well above the waterline!
Chornomorka is a network of democratic restaurants that attracts a million guests every year. Our squadron already numbers over 50 venues. And we keep expanding the space of our geography.
Now that you know how it works with us, let's look
at our menu:
City format with full service
Chornomorka
A large fish restaurant with its own catch
A fish restaurant that is always full of people
A large full-service fish restaurant with oysters, seafood and fried fish. Fresh catch on ice, our own catch, deliveries of fish and oysters from all over Europe and democratic prices that fill the halls.
- 01Our own catch and supplies of fish and oysters from all over Europe
- 02The largest range of fish and seafood
- 03Quality service thanks to unique standards of work
- 04A proven business model and an excellent reputation
Format and location: A large hall in a high-traffic city
Best locations
Large cities; densely populated districts and residential complexes; shopping malls; high-traffic locations; tourist and resort areas.
Guests are locals, families and groups of friends, tourists. Democratic prices let us attract a large number of guests.
Premises requirements
- Street-facing entrance
- Power supply from 65 kW
- Extraction hood or the possibility of installing one
- Water supply and sewerage
- Summer terrace or the possibility of building one
A manager will explain the financial model and partnership terms after we get acquainted.
Anchousna
Urban seafood focused on small fish
Small fish, big queues
An urban seafood concept focused on small fish and a more compact menu. Chornomorka's fish expertise in a simple, fast and affordable format — a place with queues outside.
- 01Compact menu: anchovies, herring, seafood, fish burgers
- 02Own catch and supplies from the Chornomorka group
- 03Affordable average bill and a large flow of guests
- 04A proven network: Chornomorka, Oseledtseva, Anchousna
Format and location: A compact hall on a lively street
Best locations
Large cities; densely populated districts and residential complexes; shopping malls; high-traffic locations; tourist and resort areas.
Guests are young locals, groups of friends, tourists; a format for frequent and quick visits.
Premises requirements
- Street-facing entrance
- Area from 150 m²
- Power supply from 65 kW
- Extraction hood or the possibility of installing one
- Water supply and sewerage
A manager will explain the financial model and partnership terms after we get acquainted.
Chikapulya
Modern Georgian cuisine without stereotypes
Georgia for the city today
Modern Georgian cuisine in an urban casual dining format. Traditional flavors, recipes and products — relevant, honest and free of tourist folklore. A restaurant people return to regularly, not only for celebrations.
- 01Recognizable dishes and clean flavors
- 02Modern presentation and urban aesthetics
- 03Service on the principle “I'm nearby if you need me”
- 04Strong visual identity: hand-drawn graphics and ornament
Format and location: Casual dining in the city center
Best locations
Large cities; densely populated districts and residential complexes; shopping malls; high-traffic locations; tourist and resort areas.
The guest is 25–45 years old: active locals, families and groups of friends, city visitors looking for real, not touristy, Georgia.
Premises requirements
- Street-facing entrance
- Power supply from 65 kW
- Extraction hood or the possibility of installing one
- Water supply and sewerage
- Summer terrace or the possibility of building one
A manager will explain the financial model and partnership terms after we get acquainted.
Duckaria
The House of Duck: a next-generation single-product restaurant
Not a restaurant “about duck”. The House of Duck.
A single-product concept in which duck is cooked and served in different formats — from breast tartare to bone broth. A restaurant, a raw duck display and a master-class school in one hall.
- 01An empty niche with a premium perception of the product
- 02100% of the carcass put to use — lower food cost
- 03Three revenue streams: restaurant, display case, school
- 04A network of up to 50 venues in 5 years
Format and location: One hall — three businesses
Best locations
Large cities; densely populated districts and residential complexes; shopping malls; high-traffic locations; tourist and resort areas. First wave — Kyiv, Lviv, Vinnytsia, Uzhhorod; then Poland, Czechia, Slovakia, Moldova, Romania.
What the hall must have
- A hall for 70–90 seats
- An open display of raw duck
- A master-class area
- Daily morning delivery of chilled duck
- Supplies only from an approved producer
A manager will explain the financial model and partnership terms after we get acquainted.
Fast format
Mussels Port
A harbor mussel bar with its own farm in Croatia
Not a classic restaurant, but a sea port
A restaurant with a wide range of mussels and seafood dishes. Its own farm in the Mali Ston bay (Croatia) guarantees freshness, quality and an honest price — for at least an hour the guest finds themselves on the Adriatic coast.
- 01Mussels and oysters from our own farm in Mali Ston
- 02Sea bream and sea bass of our own growing
- 03One order, one payment — 2–4 all-rounders per shift
- 04Tasting sets for tourists
Format and location: A fast port in the city center
Best locations
Large cities; densely populated districts and residential complexes; shopping malls; high-traffic locations; tourist and resort areas. Development plan: Warsaw (Chmielna St.) → Brno → new European cities.
Service standard
- 3 min — until the order is taken
- 5 min — drinks and warm bread
- 10 min — hot dishes
- A branded tin — a souvenir and your order number
- One bill at the exit
A manager will explain the financial model and partnership terms after we get acquainted.
Beer Port
A maritime street format with draft beer
Beer is the central product
Street food, seafood and draft beer; a fast format without waiters. Created to scale in the busiest locations in Europe: high traffic, quick return, stable beverage turnover.
- 015 taps: lager, IPA, wheat, non-alcoholic, prosecco
- 02Fried seafood — the core of the menu
- 03Service in 5–7 minutes, built for flow
- 04Partnerships with beer brands
Format and location: A bar in a busy location with a summer terrace
Best locations
Large cities; densely populated districts and residential complexes; shopping malls; high-traffic locations; tourist and resort areas. Countries: Croatia, Slovenia, Hungary, Slovakia, Poland, Romania, Bulgaria, Moldova, Ukraine.
Cold line (mackerel, salmon, herring), fryer (anchovies, shrimp, calamari, Mix Box), mussels and oysters.
Premises requirements
- A summer terrace is mandatory
- Industrial maritime style, container elements
- Metal and wood, high tables
- A partly “standing” format
- The taps are the central element of the bar
A manager will explain the financial model and partnership terms after we get acquainted.
For small towns
Sea & Khinkali
Fish, seafood and hot khinkali — for small towns
Sea + Georgia. One address for everyone
A democratic family restaurant: khinkali, khachapuri, fish, seafood and wine. We combine Chornomorka's sea expertise with Chikapulya's Georgian taste in an accessible format for smaller towns.
- 01Chornomorka's recipes and supplies and Chikapulya's technology cards
- 02Affordable average bill
- 03A compact menu, familiar flavors, generous portions
- 04A restaurant people return to, not only for celebrations
Format and location: A family restaurant for small towns
Best locations
Small and medium-sized towns; villages; tourist routes and resort locations. First own launches — Mykulychyn and Mukachevo.
Guests are families and couples, friends and groups: dishes for a shared table, everyone finds something they like — from fish to khinkali.
What we check in the premises
- Lively flow of guests
- Kitchen readiness or the possibility to adapt it
- Practical engineering: power, heating
- Terrace and parking
- Rent within the financial model
A manager will explain the financial model and partnership terms after we get acquainted.
Seasonal concepts
Chornomorka Summer
A seasonal fish terrace by the water
Summer, sea and a fresh catch
A seasonal concept: seafood, fish and oysters in an open kitchen under string lights. The product can be adapted to the locality — from the beach to a city park.
- 01Minimal investment and a quick start to the season
- 02A trailer or food truck + a large terrace
- 03Oysters, mussels and fish in an open kitchen
- 04Staff training and a team visit for the launch
Format and location: A terrace where people relax
Best locations
Beaches; embankments; park areas — locations with heavy guest traffic in season.
The kitchen is a sea container, a small architectural form or premises. Open kitchen from 30 m², storage from 10 m².
Location requirements
- Total area from 150 m²
- Power supply from 30 kW
- Water / sewerage — 1 m³ per day
- Ventilation — a pipe 200 mm in diameter
- Possibility of an internet connection
A manager will explain the financial model and partnership terms after we get acquainted.
Goats & Sailors
Summer in grandma's village — with live goats
Not a restaurant, but a summer farmstead with goats
A summer out-of-town family restaurant in the style of “summer in grandma's village”: home cooking, fish, seafood, meat and kebabs. A contact zone with goats is the main emotion that brings families here.
- 01A contact zone with live goats
- 02Home cooking: grill, kebabs, fish and seafood
- 03A branded jar of pâté — a souvenir and your order number
- 04QR menu, one payment, a team of all-rounders
Format and location: A countryside courtyard for families
Best locations
Warm regions; out-of-town, green and resort areas; places for a summer family holiday.
A seasonal format: start — ramp-up — summer peak — closing. The economics are built for an intense summer without winter downtime.
Service standard
- <1 min — greeting the guest at the entrance
- 5–7 min — drinks on the table
- 12–15 min — hot dishes from the grill
- 60–75 min — table turnover
- 2–4 all-rounders in the hall + 1–2 in the kitchen
A manager will explain the financial model and partnership terms after we get acquainted.
Looks delicious
but I want to discuss everything in more detail and see all the charts and tables
Of course, we have detailed presentations for each of the formats, but it's time for us to get to know you too.
Or better yet, fill out our get-to-know-you questionnaire
