Before there was Bimmy’s, there was just a wrap.

Founder Elliot Fread had been working in restaurants for years and needed something quick, fresh, and filling to eat during busy shifts. Years earlier, while dating someone with a Lebanese background, he was introduced to Syrian flatbread. The texture and shape were perfect. It wasn’t a tortilla, nor a pita, but something sturdy, chewy, and satisfying. He started using it to make wraps for himself.

At the time, wraps weren’t everywhere like they are now. He figured if he liked them, other people would too. With a small, rented kitchen in the East Village, he began prepping sandwiches and selling them under the name Bimmy’s Hand-Rolled Sandwiches. It was a bare-bones setup. He cooked the chicken in a small countertop oven and rolled everything by hand. There was no plan beyond that. Just an idea that maybe people in office buildings would want something better to eat.

And they did.

“It just started rolling from there.”

One day, someone placed a large order. Curious, Elliot struck up a conversation. The buyer owned a coffee bar in Midtown and wanted to test the wraps for wholesale. Elliot told him yes, he could do wholesale, even though he hadn’t done it before. That night, he stayed up figuring it all out — how to package and label food for resale, how to transport it, and how to make it work without a team or a system.

The next day, he delivered the order.

“Wholesale had never even occurred to me. Then I thought, who else might buy?” One week later, Bimmy’s was being sold in 11 Barnes & Noble cafés across the city. That was the moment things shifted. Word spread. Clients started requesting different options like traditional sandwiches, salads, breakfast. Every time, Elliot said yes and taught himself how to do it. Then he learned to stay one step ahead by developing new products before anyone asked.

There was no investor deck. No strategy meetings. Just a rented kitchen, a growing list of customers, and a drive to keep improving.

Real Food, Every Day

From the beginning, Bimmy’s has worked differently than most large-scale food operations. Every product is made fresh, with real ingredients, maintaining quality at scale. Tomatoes are chopped the morning they’re used. Chicken is cooked fresh, not bagged or reheated. “We prepare food the way you would for yourself. If we wouldn’t serve it to ourselves, we’re not serving it to anyone else,” Elliot says.

That commitment to quality has shaped everything. Bimmy’s now operates a high-capacity kitchen in New York City, with meals served in hospitals, universities, airports, and corporate offices across the region.

Behind every order is a team of over 100 people who prepare, package, and deliver each product with care. Many have been with the company for years. “We’ve grown a lot, but we’ve never lost the feeling of being a team. That matters to me,” Elliot says.

“Fewer companies actually want to do this work,” Elliot says. “But people still need meals that are fresh, dependable, and good. That’s what we’re here to do.”