![]() How did you shift from ice cream into Mango Crazy?Īndy – We didn’t have a set plan to do Mango Crazy at the beginning. It seemed better to us to buy an ice cream shop and fix it than start a restaurant! We felt that improving management and customer satisfaction were the keys and we could do that. It was in a good location, and there isn’t much risk with ice cream as a product. We spotted an ice cream shop for sale, and watched how that business operated. We were looking for a safe way to get into the market. We always were interested in the restaurant business but neither of us had much experience. How did you decide on your first business concept?Īndy – Mango Crazy was actually our first business. Andy and have always been a team.Īndy - (laughs) Larry’s older, he used to bully me… but yes, we always thought about having a business together. Larry – Yes, since we were kids we talked about having a business. We’re so happy to put a spotlight on their success and enduring values.Įarly in your friendship did you think about having a business? Larry and Andy graciously interrupted their whirlwind activity to share some of their story. Now up to fourteen locations including San Francisco and Arizona, Mango Crazy has developed a winning formula that is already a legend in the Modesto business success playbook. ![]() Mango Crazy’s rapid expansion is a testament to the team’s focus and hard work. Their entrepreneurial move from from ice cream to a menu inspired by the culinary magic of the mangonada honors cultural heritage and is bringing a mouth-watering experience to a widening audience of seasoned and new fans. Childhood friends Andy Lopez and Larry Rivera have created a healthy food sensation that is spreading happiness over a growing area in the Western USA. From ice cream shop to a growing sweet and savory empire, Mango Crazy has been on a roll since 2014.
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