Vietnamese sandwich, bowl, and salad concept Bun Mee emerged in 2011 as part of the first wave of chains looking to capitalize on Chipotle’s success in pairing global flavors with the fast-casual business model.
While some of those concepts, like CAVA, quickly took off and became mainstream successes, Bun Mee has followed more of a slow-and-steady route to its soon-to-be-five locations. Part of the reason for that calculated growth is the brand’s operating environment: All Bun Mee locations are in the San Francisco Bay Area, including two at the San Francisco International Airport.
Still, the brand has navigated all challenges that came its way and is finally ready to franchise. Founder and CEO Denise Tran joined the latest episode of Take-Away with Sam Oches to talk about how she’s much stronger today after 13 years of hurdles — including the lessons she’s learned running locations in an airport.
In this conversation, you’ll learn more about why:
- Customers may not understand your product — and that’s OK
- Airport locations are tough work, but well worth the effort
- If you can succeed in a tough operating environment, you can succeed most anywhere
- Having your house in order can help you through crises
- There is no perfect time to grow
Contact Sam Oches at [email protected].
