The countdown continued.
And the Bango team from Long Island sat in disbelief.
The callers were nearing the end of the Top 100 Movers & Shakers awards by fastcasual.com in Chicago, which recognizes brands that are pushing innovation, expanding smartly and resonating with consumers.
Jersey Mike’s (No. 11) just accepted an award. Yet still no mention of Bango, formerly Bango Bowls.
“We were like, oh my God, did they forget to put us on the list? Did they invite us here by accident?” laughed Ryan Thorman, the Bango CEO.
It was no accident.
Soon enough, James Bonanno of Sayville, a co-founder of Upstream Hospitality Group, Bango’s parent company, was invited on stage. There, he accepted Bango’s Mover & Shakers plaque, with a huge smile on his face. Bango had come in at No. 5 in the country, outranking billion-dollar giants and joining the ranks of Chipotle (No. 4) and Dave’s Hot Chicken (No. 1).
Thorman called the recognition on the highly anticipated industry list a testament to Bango’s fresh, tech-powered approach to healthy (yet delicious) eating.
“We’re doing something different,” Thorman said. “We believe that in order to sustain a healthy lifestyle, the food has to taste great.
“So before we put anything on the menu, we ask: Does this taste awesome?”
It’s also the ease of executing the menu that’s fueling Bango’s growth.
“And none of this would be possible without the incredible support of our loyal customers and the dedication of Team Bango,” he added. “Their passion for quality and innovation is what keeps us moving forward every day.”
Simplified systems
Bango operates with a lean footprint — no costly vent systems, thanks to tech-forward ovens — allowing franchisees to enter new markets without the infrastructure hurdles of traditional kitchens. That model has caught the attention of both customers and investors.
In the last eight months alone, Bango has opened new franchise locations in Hauppauge and Centereach, with another franchise store opening soon in Plainview, and a new corporate-owned site in Garden City, adjacent to Upstream’s popular Tap Room concept.
The company is closing in on 10 Bango locations in Westchester and Long Island.
Bango also signed its first Pennsylvania location in Allentown, with several more territories in active development.
“Franchisees love the fact that you don’t need millions to get started with us,” Thorman said. “It’s a high-quality, affordable way to get into a growing, health-focused category.”
A sticky concept
One of Bango’s most surprising stats is that the average customer will visit about four times a month.
“That’s rare,” Thorman explained. “Many fast casual concepts see repeat customers once or twice a year.”
That’s also because they aren’t selling greasy burgers or fried chicken. People might love Shake Shack, but they’re not going to indulge on a weekly basis. The menu — a bold mix of salads, poke bowls, acai and warm grains, smoothies and more — was built with regulars in mind.
Putting LI on the map
Bango’s success is the latest chapter in the Upstream Hospitality story, which has grown from a single Tap Room bar in Patchogue into a multi-concept restaurant group rooted on the Island.
That local pride hasn’t gone unnoticed.
“To be recognized nationally like this, among the top restaurant brands in the country, is a massive honor,” Thorman said. “It reinforces the belief our franchisees had in us from the start. We’re doing something special, and we’re doing it together.”
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