Junkyard began as a dream in a small Icelandic town—a dream to create the world’s best burger. What started as a modest food truck quickly became a local sensation, drawing lines of customers every day. Even the town’s mayor celebrated Junkyard publicly, calling it an attraction of the community.
Behind Junkyard’s magic was a deep family story. The founder, a Hungarian entrepreneur, built the brand together with his mother. Their secret weapon was an old, wrinkled recipe book left by his grandfather—a restaurant owner known for his mastery of meats and sausages. Each spice blend, each ratio, had been recorded with extreme accuracy. These treasured recipes were reimagined with vegan bases instead of meat, creating flavors and textures that astonished customers. The result was simple yet groundbreaking: a plant-based burger that tasted better than the original.
But Junkyard wasn’t just about taste—it was about innovation. The brand pioneered a bold subscription model that redefined how restaurants could operate. By studying community behavior, Junkyard created a system where a predictable base of subscribers could separate variable and fixed costs from daily pricing. The result: prices could drop by up to 75%, while simultaneously increasing revenue and staff salaries by up to 50%. A true revolution in food business economics.
From the flavors to the business model, Junkyard became a symbol of what food could be: delicious, sustainable, community-driven, and profitable. Customers didn’t just eat there—they became loyal fans, part of a movement that blended tradition with innovation.
Today, Junkyard’s story is only beginning. With its proven concept, powerful branding, and scalable business model, the brand is open for entrepreneurs to license and for investors to join in its next chapter: expanding internationally and redefining fast food for the future.
Junkyard: The World’s Best Burger, Reimagined.
Bring Junkyard to Your City
Junkyard has proven that plant-based food can be bold, delicious, and wildly successful. Now, we are opening the door for entrepreneurs who want to bring this unique concept to their own city.
With a Junkyard license, you gain:
The right to operate under a recognizable, loved brand.
Access to our signature recipes and methods, perfected over years of innovation.
Guidance on operations, marketing, and the subscription-based business model that set Junkyard apart.
The backing of Denovian Global—experienced allies in building and scaling businesses.
If you’ve ever dreamed of running a business that changes how people eat, this is your chance.
👉 Contact us to discuss licensing opportunities.
Shaping the Next Chapter of Junkyard
Junkyard proved its power once before—rising from a food truck into one of Iceland’s most successful brands. Now, it is ready for its second chapter.
Our plan is simple:
Relaunch Junkyard in a pilot market to refine operations and maximize the subscription model’s potential.
Use this foundation to expand city by city, combining direct investment with licensing opportunities.
Build a sustainable, profitable network that balances community, innovation, and growth.
We are seeking investors who believe in scaling responsibly—turning a proven local success into a global plant-based powerhouse.
If you want to help write the future of fast food with us, now is the moment to step in.
👉 Contact us to explore investment opportunities with Junkyard.
Up to 435 million litres of water
Up to 1.7 kilotonnes of greenhouse gases
Up to 202 acres of farmland
2 Football fields worth of Rainforest left standing
13.000
Approximate number of lives saved 🤍
+ 4-5 cow-years of milk
250,000 plant-based meals served—avoiding an estimated ~13,000 animals (chickens + cattle + hen-equivalents) and ~4–5 cow-years of milk, based on conservative industry yields and EU production data.
Sources:
Poore, J. & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science. (Data via Our World in Data)
Water Footprint Network – Product Gallery & Beef Water Footprint
USGS – How Much Water Does It Take to Grow a Hamburger?
FAO – Global Livestock Environmental Assessment Model (GLEAM), beef and dairy statistics
World Resources Institute (WRI) – Global Forest Review: Beef and Deforestation
USDA & University Extension Data – cattle yields and carcass weights
Egg industry statistics – average egg production per hen per year (U.S. & EU averages)