Rolld were surprised and delighted a few weeks ago, when they were called to the podium to collect a special Gong at the Quick Service Restaurant (QSR) Awards.

Recognising and rewarding their impressive achievements, Rolld received the 2015 Multi Site Restaurant of the Year Award at the 2nd Annual QSR Media Awards in Sydney.

Rolld Marketing Director, Christina Murrell, who accepted the award on behalf of Rolld said;

“This is a significant achievement for Rolld and we are very proud to be the inaugural winner of the QSR Multi Site Restaurant of the Year Award. It is a tremendous accolade and a great reflection of the entire Rolld team.”

Rolld Co-Founder, Bao Hoang concurred;

“We are thrilled with this award and being recognized by my peers. My original intent for Rolld was to offer a fresh, fast and Vietnamese alternative to sushi. Now Rolld is all about refining and extending this concept. In the last 12 months Rolld has opened 12 stores and slowing down is not on the agenda, as we plan to have 40 stores in total this year, and excitingly, launch our first international store in the Philippines.”

Vietnamese food culture is all about fresh, flavoursome street food. Food that is shopped daily and lovingly prepared to time-honoured recipes passed down from generation to generation.

Back in 2012, acknowledging his country’s rich food heritage and his own mother, Mama Phien Hoang, Bao Hoang launched a new food concept, Rolld.
Through honoring Phien Hoang’s recipes that she had been serving to the family for decades, Bao Hoang was about to revolutionise the fast casual lunch scene.

Historically, the addictiveness of Vietnamese street food is satisfied by Vietnamese food destinations like Richmond, Springvale, Footscray and random restaurants found inner city. It has never been systematically replicated on a mass scale before because the nature of Vietnamese food requires it to be hand made and fresh which is very challenging.

Fast forward three years on and now, Rolld have an extended family with 30 stores across Australia with a wide presence in Victoria, NSW, the ACT, QLD and WA.

The possibilities are endless for Rolld as it continues to explore other avenues. But it all comes back to family and the Mama Phien Hoang’s recipes that are now feeding a larger family, the Rolld family.

As Bao Hoang summarises “Rolld is made from our family for you to enjoy”.

You can read the article on Anthill here.

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