About us
The people
behind the food.
Three restaurants, one head office, a service team that has run more than a thousand nights of dinner. Below: the people you'll work with, then the questions we hear most.
CEO · Founder
Bugra Arkin
Bugra founded Dolan's in 2019. The restaurant and the catering business started the same day — same kitchen, same Halal sourcing, same operations standard. Seven years on, both run in parallel and feed each other. Today he runs the events practice — every Run of Show engagement starts with a conversation with him.
Head Chef
Kurbanjan Rozi
Kurbanjan Rozi is the kitchen. Whole-roasted lamb, hand-pulled noodles, the cumin-and-chili dry rub that no one outside the kitchen has the recipe to — all live with him.
Common questions
The questions we hear most.
If your question isn't here, just ask — we read every email and reply promptly.
01 How do you price an event?
Every event is quoted to fit. Pricing depends on three things: which services you pick (Catering Order, On-site Catering, Coordination Platform — independently or combined), the guest count, and venue complexity. We respond with a written proposal as quickly as possible.
No subscription. No hidden fees.
02 Can I book just the food, or just the platform?
Yes. The three services are independent. Book Catering Order alone (tray pickup or delivery) if you have your own venue and service team. Add On-site Catering when you want chefs cooking at the event. Add Coordination Platform when multiple vendors need real-time sync. Or just the Platform if you have your own caterer.
03 Do you cater outside Southern California?
Our kitchens are in Alhambra and Irvine. We comfortably serve all of Southern California — Los Angeles County, Orange County, Inland Empire, San Diego North County. For events outside this radius, ask us — Coordination Platform-only engagements have no geographic limit.
04 How do you handle allergens and dietary restrictions?
Allergens are tracked at the dish level. They appear on every menu page, every printed dish label, and the food safety reference for vendors. All our kitchens are 100% Halal certified. We routinely accommodate gluten-free, dairy-free, vegetarian, and vegan needs — tell us in the brief and we'll plan around them.
05 What happens if we need to change something close to the event?
That's exactly what the platform is for. Updates flow to every stakeholder in real time — guest count shifts, menu substitutions, vendor reassignments, timeline changes.
Email us as soon as you know. We reply promptly and adjust the plan with you.
06 Can we sample the food before booking?
Yes — and the way we arrange it depends on the plan you choose. From complimentary tastings for our higher-tier packages to a 50% discount on tasting visits for smaller engagements. Tell us what you're considering and we'll set it up.
07 Do you bring equipment, linens, tableware?
Based on the specifics of your event, we'll arrange the appropriate setup and equipment. We bring our own kitchen and service equipment; for tables, linens, dishware, glassware — we either source through trusted rental partners or you can provide them. We work it out together as part of the planning conversation.
08 What's your cancellation policy?
Once your plan and details are confirmed, we collect a 50% deposit to secure the date. From there:
• More than 30 days out — full refund, minus only the unavoidable costs already incurred.
• 10 to 30 days out — 50% of the deposit is refunded.
• Within 7 days — deposit is non-refundable, because at that stage we've already purchased fresh ingredients, scheduled our team, and committed transport & equipment that can't be reversed.
09 Who is the day-of contact?
Based on the specifics of your event, we'll assign a dedicated coordinator to be on-site for the full duration. They are your single point of contact through the day — you always know who to find.
10 How far in advance should we book?
For wedding-scale events (100+ guests), reach out 8–12 weeks ahead — earlier for peak Saturdays (May–October), holiday weekends, or Lunar New Year season.
Corporate events of any size are comfortable at 4–6 weeks. Smaller drop-off catering can sometimes turn around in a week.
The earlier we know, the more tasting time and menu refinement we can offer.