OUR STORY
STARTED IN A FOOD TRUCK.
NOW IN 12 cities.
What began as two friends and a converted food truck in Austin has grown into a movement. This is the story of how we built Bento — one bowl at a time.
HOW IT STARTED
Two friends. One obsession.
In 2018, two friends with a shared obsession for good food quit their day jobs and bought a beat-up food truck in Austin, Texas. Marcus Rivera, a former restaurant manager, and Sarah Kim, a classically trained chef, had a simple thesis: fast food didn't have to mean bad food.
They started parking outside office buildings and college campuses, serving grain bowls made with locally sourced ingredients, house-made dressings, and proteins cooked to order. No heat lamps. No shortcuts. Word spread fast.
Within six months, the line stretched around the block every lunch. A local food blogger called it "the most important thing happening in Austin food right now." Investors came calling. But Marcus and Sarah had a rule: grow only as fast as the food stays good.
18
2018
Food truck launch
19
2019
First restaurant
21
2021
5 cities
24
2024
12 cities + app launch
OUR VALUES
What we believe
Real Ingredients
Every item on our menu is made from whole, recognizable ingredients. No artificial preservatives, no mystery powders, no fillers. If your grandmother wouldn't recognize it, we don't use it.
Locally Sourced
We partner with over 60 local farms and suppliers across our cities. Seasonal menus mean you're eating what's freshest, and every dollar you spend supports the community around you.
Zero Waste Goal
By 2026, every Bento location will be zero-waste certified. We've already eliminated single-use plastics, compost all food scraps, and use 100% compostable packaging across every location.
LEADERSHIP
Meet the founders
Marcus Rivera
Co-Founder & CEO
Marcus spent a decade managing restaurants in New York before moving to Austin with a vision for something different. A self-described "operations obsessive," he built Bento's systems for scaling quality — from supply chain to kitchen workflow. He still visits every new location on opening week and personally trains the first crew.
Sarah Kim
Co-Founder & Head Chef
Sarah trained at the Culinary Institute of America and spent five years in fine dining before realizing she wanted to feed more people, not fewer. She designs every Bento recipe, leads the R&D kitchen, and sources ingredients directly from farms. Her philosophy: simple food, done perfectly, every single time.
12
Cities
50K+
Daily Meals
200+
Team Members
4.9
App Rating
We're always looking for great people.
Join a team that's passionate about real food, real ingredients, and making a real difference.