HACCP-based production with lot tracking on every box.
Built layer by layer by trained doner masters.
Blast-frozen and delivered at 0 °F in our own trucks.
Weekly routes across Nevada, California, Arizona and Utah.
Istanbul Doner Factory brings the doner tradition of Istanbul to the United States. In our Las Vegas production facility, every cone is marinated for 24 hours, stacked by hand, pressed, blast-frozen and labeled with a traceable lot code.
Istanbul Doner Factory was founded by members of the team that opened Istanbul Mediterranean on the Las Vegas Strip in 2015 and built Istanbul Mediterranean 2 on Fremont Street. Today we supply independent restaurants, hotel and casino kitchens, food trucks and distributors, and we are the exclusive supplier to every Istanbul Doner franchise location.
The founders of Istanbul Doner Factory opened and built two Istanbul restaurants in Las Vegas. They are where our recipes and restaurant formats were developed.
Our original quick-serve doner counter, family-run since 2015. Döner carved fresh daily and served until 5 AM, steps from the Strip's biggest attractions.
A full-service Turkish restaurant with cozy booths, living green walls and an open doner kitchen, serving doner, Iskender, pide, lahmacun and Turkish breakfast.
Istanbul Mediterranean and Istanbul Mediterranean 2 are separately owned restaurants affiliated with Istanbul Doner Factory through common founders.
Franchise restaurants are designed and built with the experience behind both restaurants, from layout and equipment to opening day.
From classic beef and lamb cones to bread, sauces and equipment. Available direct from the factory or through your distributor.
FrozenThe classic Istanbul blend, marinated in yogurt, onion and spices.
FrozenBoneless thigh meat in a pepper paste and yogurt marinade.
FrozenCarved, flame-finished and flash-frozen. Ready on a flat-top in about 90 seconds.
ChilledStone-baked pide for sandwiches and thin wraps for dürüm rolls.
ChilledGarlic yogurt sauce, red chili sauce, sumac onion mix and pul biber.
EquipmentVertical gas and electric broilers and electric knives, with installation and training.
The method comes from Istanbul. The controls come from a modern food plant.
Whole-muscle beef, lamb and chicken from USDA-inspected suppliers, received at 38 °F or below.
Thin-sliced sheets rest 24 hours in our house marinade at 34–38 °F.
Layered by hand on the skewer, fat and lean alternated, weighed to within 2% of target.
Pressed, blast-frozen to 0 °F, lot-coded and delivered frozen to your walk-in.
Doner and Mediterranean concepts, pizzerias, cafés and quick-service menus.
Buffets, food courts and late-night outlets on the Strip and beyond.
Smaller cone sizes and pre-carved doner for compact kitchens.
Pallet quantities, private label and custom cone specifications.
We are looking for experienced operators to open Istanbul Doner restaurants, counters and venue locations across the West. Our factory handles the hardest part of the menu, so you can focus on your guests.