"Expansion and growth was always part of our strategy, even when I just launched our first [restaurant] on Fillmore Street in San Francisco about 13 years ago," said Bun Mee founder and CEO Denise Tran. "My dream was always to make banh mi sandwiches part of everyone's lunchtime vernacular."
Tran wants to turn Bun Mee into the "Shake Shack of Vietnamese sandwiches." She identified a market opportunity in 2008, noticing that while banh mi was delicious, it had yet to go mainstream, with no national name dominating the space.
"We were coming out of two amazing years and then COVID hit in 2020 and just threw us for a loop," she said. "So we spent the last three to four years retooling. I had to build a whole business from the ground up all over again."
The menu offers a variety of items from traditional banh mi to modern versions like crispy fried chicken buns, alongside chicken pho, salad, and Vietnamese iced coffee.
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