ONE / BURGER
First category
Smash burgers from fresh, never-frozen beef. Fries cut on site. Two mains, nothing else.
A new Quest Group venture
One dish. Perfected.
ONE is a new restaurant concept for a time when every restaurant in town is one tap away and a guest can order anything. In that world, the winner is whoever is best at one thing — not whoever offers everything. So each ONE restaurant does a single category of food, perfects it, and — because the operation stays simple — holds a price that is hard to compete with.
First category
Burger
Service
Open kitchen, made in front of the guest
Looking for
A flagship location in Prague
Operator
Quest Group a.s.
The system
One restaurant, one category.
ONE is not one restaurant with a short menu — it is a system. Each location does a single category of food, and does it better than those cooking twenty. The brand, the operating model and the suppliers stay the same; only the category changes.
ONE / PIZZA
Future option
Neapolitan pizza from a high-temperature oven. One daily pizza perfected, instead of a menu of twenty combinations.
ONE / SUSHI
Future option
Same logic, different ingredient: a short menu, daily freshness, and a price held down by volume and simplicity.
Burger is the first and, for now, the only category we are opening. Pizza and sushi show what the system is designed for — they are not confirmed openings or dates.
A model proven abroad
The most successful new restaurants do one dish.
Restaurants built on a single category of food are among the best-performing food concepts in Europe today. We are not inventing the model — we are bringing to Prague one that has already won elsewhere.
Smashy
Budapest
Around 2,000 burgers a day, up to 3,000 at peak
A menu that fits on one board and a 35-to-45-second serve. The brand grew mostly on videos its own guests were filming.
Supernova
London
Exactly two burgers. Three locations.
Not a single item added to the menu since opening in 2023. They describe it themselves as a philosophy of doing little, but properly.
Pretty Patty
Geneva and Zurich
The same menu in two cities. 45 seats, open kitchen.
The concept moved from Geneva to Zurich without changing the menu, and has been full since the first weeks. That transferability is exactly why a short menu scales.
In-N-Out Burger
California
Since 1948. The menu has barely changed.
Fresh, never-frozen beef, fries cut on site, food prepared in front of the customer. The longest-running proof that this model lasts generations, not one season.
The figures above come from published interviews and trade press. These are third-party brands with no commercial relationship to ONE — we cite them as evidence that the model works.
Why the price holds
Fewer items. More attention.
In food, a low price usually means worse ingredients. At ONE it is held by something else — a radically simpler operation.
One category, one purchase list
A short menu means few items in stock, fast turnover and better buying prices. What we save on complexity goes back into ingredients.
Fresh, never frozen
Ingredients are the one place a guest notices the difference instantly. So we economise everywhere else — never there.
Training in days, not months
A team that does one thing learns it fast and does it the same way every time. For a guest who keeps coming back, consistency matters more than breadth.
Volume over margin per item
A fair price brings people back. We earn on the number of guests, not the size of the bill — which is why we can afford better ingredients.
Brand and space
A brand you recognise from across the street.
ONE's identity is as disciplined as its menu: ultramarine blue, warm cream and brushed stainless steel. Nothing else appears in the space or on the packaging.
The centrepiece of every restaurant is the open kitchen. Around it: clear surfaces, warm light and calm — no plastered shop windows, no food photos above the counter, no advertising screens.
A restaurant should lift the building it is in, not cheapen it. We submit the interior and exterior design for the landlord's approval before touching the space.
What this means for the building
Commitments to the landlord.
The operator is Quest Group a.s. We treat the following points as part of the agreement, not as marketing.
Building works done properly
We alter the space only against a design, with documentation on file. Ventilation, extraction, grease traps and waste handling follow the applicable standards and hygiene requirements.
The space comes back in the agreed condition
The scope of the works, their ownership at the end of the lease and the manner of reinstatement belong in the contract up front — not in a dispute at the end.
An operation that respects the building
A daytime restaurant that closes in the evening. No night venue, no live music. Deliveries, waste collection and keeping the surroundings clean are handled so they never burden the other tenants.
Insurance and security
Liability and business insurance are in place before opening. The deposit and payment terms are covered from our own funds.
The exact scope and wording of these commitments belongs in the lease. We are happy to go through them point by point.
An open call to property owners
We are looking for a flagship location in Prague — and more after it.
The first restaurant is meant to be the brand's reference address, so we are taking our time and applying clear criteria. At the same time, we are already looking for spaces for the units that follow. If your space fits, get in touch — we reply within two business days.
- Location
- Prague — strong footfall, or a dense catchment area with all-day traffic
- Size
- Roughly 100 to 300 m², of which 100 to 150 m² in active service
- Layout
- Ground floor with a shopfront, room for an open kitchen and fast service
- Utilities
- Sufficient power and the option of ventilation ducting; approved food-service premises an advantage
- Outdoor space
- A summer terrace is welcome, not required
- Lease term
- Long-term — we are building a brand, not a seasonal operation
Where the project stands
Progress so far.
Concept, brand and product definitionDone
Operating model and unit economicsDone
Prague market analysis and location-type comparisonDone
Flagship site selection and talks with property ownersIn progress
Design of works, interior and equipmentNext
Hiring and training the teamNext
Opening the first restaurantNext