Bango Bowls opened its first location in 2017 in the middle of winter in New York, serving acai bowls and smoothies from a small 300 square foot storefront in Massapequa Park. “We opened the first day of the year, there was snow on the ground, and we had a line down the street. It was pretty wild,“ recalls Ryan Thorman, CEO and co-founder.
Today, Bango has grown to eight locations in suburban New York, each 1,000 to 1,200 square feet in space, with a RATIONAL iCombi Pro in the kitchen.
The mission at Bango is fresh, flavorful, fast, and friendly, all day and every day. “It’s very simple,“ Thorman says. “Simplicity in this business, and executing every day, is extremely important and what we believe in.“
A look at the menu reveals a diverse offering of customizable salads, grain bowls, poke bowls, acai bowls, smoothies, and avocado toast. “A lot of times we get questions like, doesn't that diversity add a lot of complexity to your operation?“ Thorman says. “But in fact, we do everything within three steps. And some of the technology we use in the restaurants really helps us achieve that.
