From a family of refugees, Bao Hoang has built Rolld into a $25 million business, by Cara Waters, Sydney Morning Herald, 14 March 2016.

An edited extract of the original article appears below.

Bao Hoang’s family escaped Vietnam by boat with nothing besides the traditional recipes which Hoang has used to create Vietnamese food franchise Rolld.

Hoang opened the first Rolld store in Melbourne’s city centre in 2012 with his school mate Ray Esquieres and cousin Tin Ly using savings of $180,000.

Serving up rice paper rolls, pho and banh mi based on Hoang’s family recipes, the store ran out of food within the first hour of opening and in a few weeks was serving 1,000 people a day.

“We didn’t make much money as we didn’t know what we were doing but we understood we needed to get processes in place,” Hoang says…

Hoang says Rolld is a very “family centric” business…

Rolld opened another 14 stores within four months and Hoang says it put the businesses systems under a lot of pressure…



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