A new restaurant has opened its doors to the public this past week, a franchise that's popular with those who have a love for stir fry’s! 

MonGO’s Fresh, Fast Stir Fry is a new concept and a quicker version of Winnipeg’s Mongo’s Grill Mongolian Style Stir Fry.

Regional Manager, Russ Hart, says the Brandon MonGO’s offers the ‘fast-casual concept’, which is the same great tasting food, but in a venue that is on a smaller scale than the typical Mongo’s restaurant.

“We’re so excited to bring this new concept to Brandon-area residents. MonGO’s Grill has had a very loyal following in the Brandon market for a long time and there have been many requests to bring Mongo’s to the area,” says Hart.

“Guests still get to create their own stir-fry; we just do all the labour for them and they get to sit back and enjoy,” he adds. “The safety of our new staff and guests is incredibly important to us as we embark on this new journey during a pandemic. As part of this new concept, staff will be building all bowls to our guests’ specifications, sanitizing regularly, and following all COVID-19 health guidelines,” Hart says.

“We’re hoping this is the start of the next big wave of fresh, fast casual stir fry’s!”

The Brandon location is the 4th Mongo’s in Manitoba since the opening of the first Winnipeg restaurant in 2004.

“With the pandemic we had to adapt,” explains co-owner, Scott Rickey.  “We wanted to offer a fast-casual concept of Mongo’s so people can get the same food, the same great taste, the same Mongo’s bowl, but just a different concept of getting it.”

“We are so excited to bring Mongo’s here to Brandon and the reception has been very warm by all the people here,” he says. 

Rickey shares that they’ve had a terrific response from the public, both as patrons and as potential employees.  “I think people know Mongo’s and know the brand.  We had a lot of applicants for positions here and they’ve been wonderful!  So, we’ve got around 25-30 staff.”

Brandon sub-contractor, Ryan Froese, is no stranger to Mongo’s; this being one of his favorite restaurants to frequent in Winnipeg.  Froese has been part of the construction of Brandon’s new Mongo’s on 18th since the start of the build project in October.

Froese owns and operates their family business in Brandon, You-nique Custom Coatings, which offers floor repair and expoxy re-surfacing for most any floor-space.  Working alongside the Mongo’s team to prepare the restaurant for opening day was a lot of work but a lot of fun as well, he says.

Froese had his hand in more than just the resurfacing of the floor.  Being skilled in construction, the work of first de-constructing the store space and then building the restaurant to the beautiful space it is today allowed Froese to work with crews from different parts of the province.

“Working with the mongos team was great,” shares Froese.  “Most of them had experience working together in the past. The contractors were very friendly and knowledgeable, and the owners, Scott Rickey and Marcus Reimer, were awesome. As a small business owner, myself, they were helpful and even willing to sit down and chat and share their business advice.”

Froese says he’s always been a fan of Mongo’s, but now having met the people behind the scene makes him appreciate the Mongo’s chain and the people who make it happen.  “I’ve come to learn that there is a lot that goes into setting up a restaurant; the products, equipment and people involved in setting up something this scale.”

As someone who loves to Bar-B-Que, and help his wife Angela in the kitchen, Froese says the new fast casual concept has its pros and cons.  “In these times it makes the most sense and its safe for customers. Your food is cooked safely, and its faster, making it more convenient for everyone. But, in the Winnipeg locations I always enjoy watching the grill-masters cook my food, and there I could put on as much sauce as I want!” he laughs.

“But you know, seeing the camaraderie between the owners and the workers, we all felt part of the Mongo’s family.  This is really a family restaurant, from the ground up.  I count myself fortunate that I could be part of this project,” adds Froese.