It can be really frustrating when you want to eat out and find good vegan options. Many places offer boring salads or sides, but what if you’re craving something more indulgent, like a burger, hot dog, or even fries and shakes? That gap in the market is exactly what inspired Cassandra and India Ayala. They saw that many vegan choices felt healthy but lacked excitement.
So they came up with The Bumbling Bee: a vegan fast‑food concept that serves “junk food” made from plants.
In Season 12 of Shark Tank, the mother‑daughter team came in looking for investment to grow and spread their menus. They entered the tank with clear goals: present their story, explain their menu, and secure a deal. Viewers saw them ask for $150,000 in exchange for 10% equity. Although they didn’t land a deal, their story turned heads, and their journey continued afterward.
The Bumbling Bee Net Worth Shark Tank Update 2025
Cassandra and India were looking for an investment of $150k in exchange for 10% equity in the company. At the time of the episode, they valued their company at $1.5 million. Cassandra and India did not secure a deal with any of the Sharks. Since there was no investment, the company’s net worth stayed around $1.5 million. After the show was aired, The Bumbling Bee experienced a good boost in exposure. As per my rough estimate, the current net worth of The Bumbling Bee is $0, as the company permanently closed in May 2024.
Shark(s) name
Offer & Demand
Counteroffer
Accepted?
Daniel Lubetzky
Out
N/A
N/A
Lori Greiner
Out
N/A
N/A
Kevin O’Leary
Out
N/A
N/A
Robert Herjavec
Out
N/A
N/A
Mark Cuban
Out
N/A
N/A
Cassandra Ayala Backstory + Their Initial Pitch
Cassandra Ayala spent 25 years in real estate, but after the 2008 crash wiped out her business, she needed a new path. She started with a simple hot dog cart and gradually expanded to food trucks. Her daughters, Lexi, India, and Olivia, followed vegan diets, which sparked an idea: why not treat people to familiar, indulgent food, like hot dogs and burgers, but entirely plant‑based? With India’s chef training and Cassandra’s business know‑how, they launched The Bumbling Bee in 2019 in Virginia Beach.
By early 2020, they had grown to a second location in Boulder, Colorado, alongside multiple food trucks. They emphasized their vegan “junk” food as fun, familiar, and satisfying, different from the usual kale‑and‑quinoa fare. Their Shark Tank pitch highlighted solid figures: over $320,000 in revenue for 2020 despite pandemic setbacks and even a local “best hot dog” award. They asked Sharks for $150,000 in return for 10% of their business, hoping to scale further.
Inside the tank, each Shark asked pointed questions. Daniel Lubetzky started by tasting their chili cheese dog and bacon‑style burger. He praised the flavors but said he didn’t see anything new. He asked about proprietary recipes or systems to stop competitors from copying them. Cassandra admitted they didn’t have patents or completed systems. Daniel decided not to invest.
Then Mark Cuban chimed in. He appreciated the pitch and numbers, but shared Daniel’s concern: the idea was easily duplicated. Without strong differentiation, Cuban felt the business was too copyable and declined.
Robert Herjavec followed, noting competition in the plant‑based market. He reminded them that many similar concepts are thriving in bigger markets like California. Herjavec passed, worried they couldn’t stand out.
Lori Greiner went next. She admired their passion and suggested they stop expanding and focus on building strength in existing locations and trucks. Although she didn’t make an offer, she stressed the importance of stability before scaling.
Finally, Kevin O’Leary asked about profitability and margins. He was moved by Cassandra’s story of homelessness and perseverance, but thought the business was too young to be investable. He declined, urging them to solidify operations before seeking investors.
In the end, no Shark made an offer. The Ayalas exited empty‑handed, but with valuable feedback and national exposure.
What Went Wrong With The Bumbling Bee On Shark Tank?
The primary issue raised by Sharks was the lack of uniqueness. Every Shark agreed that the concept of vegan fast‑food wasn’t new, and nothing prevented another entrepreneur from opening a similar menu. They lacked patents, branding systems, or proven scalability plans. The Sharks also felt expansion plans were hasty.
With only two locations and some food trucks, the brand had not yet proven its ability to manage rapid growth. Kevin O’Leary, in particular, noted that without strong margins or operational systems, expansion would be risky.
There were no major red flags about food quality; everyone agreed it tasted great, but none of the Sharks saw the potential upside to justify the risk. Because the Ayalas didn’t yet have a clear differentiation strategy or growth playbook, no deal was made.
Product Availability
The Bumbling Bee menu included indulgent plant‑based items like “Mother Clucker” fried‑chicken sandwich, chili cheese dogs, loaded fries, and creamy shakes. Everything was vegan, no meat or dairy, but crafted to feel indulgent. Their hot dog won a local award, adding credibility.
Originally available through food trucks and two sit‑down restaurants (Virginia Beach in 2019, Boulder in early 2020), the business later closed its dine‑in spots due to lease issues and pandemic challenges.
After Shark Tank, they focused again on trucks and in August 2023, partnered with Aramark to open “The Hive” at the College of William & Mary. Unfortunately, that location didn’t work out financially. They also shared menus and locations on their website and social media, with prices ranging roughly $7 for snacks up to $16 for big sandwiches.
What Happened To The Bumbling Bee After Shark Tank?
Following their televised appearance, The Bumbling Bee saw a surge in attention. Lines got longer, their trucks sold out, and social media fan support grew. ʻBuzzvilleʼ had come alive, and customers traveled just to try their vegan fries and shakes. The excitement continued into 2021, with annual revenue hitting an estimated $1 million. Yet challenges piled up.
In June 2021, the Virginia Beach restaurant closed due to building and lease issues. The Colorado location followed as staffing shortages hit post‑COVID recovery. They partially relied on trucks, and actually hit $1 million in sales via trucks alone, but it wasn’t enough to sustain operations.
In 2023, a partnership with Aramark at William & Mary promised a stable location, but the arrangement didn’t deliver expected revenue or advertising support. That failure proved costly; the business couldn’t cover costs and couldn’t expand further. Without sufficient funds to relocate or reopen brick‑and‑mortar spots, and trucks struggling in a competitive environment, The Bumbling Bee closed permanently in May 2024.
Even after closing The Bumbling Bee, Cassandra stayed determined. In May 2024, she launched Solana Street Food, a new food truck serving Puerto Rican dishes like empanadas and rice bowls. The menu is not strictly vegan, offering options for broader customer bases.
By October 2024, Solana had built a strong following, about 5,500 followers on Instagram and 4,700 on Facebook, with a 92% positive rating. This pivot shows that the Ayalas’ resilience remains strong and that their restaurant spirit lives on.
Conclusion
Cassandra and India Ayala stepped into Shark Tank with a powerful mission: to make plant‑based “junk food” familiar, tasty, and fun. With vibrant storytelling and solid sales numbers, they captured attention, even if no Shark believed the concept was unique enough yet. After the show, they rode a wave of publicity, pushing annual revenues near $1 million through their trucks, but faced setbacks from lease issues, the pandemic, staffing shortages, and failed partnerships.
By mid‑2024, The Bumbling Bee closed its doors. Still, this story isn’t just about closure; it’s about reinvention. Solana Street Food shows that the Ayalas are not giving up. They took lessons learned, applied their passion, and are serving new flavors with fresh drive. Whether this next venture soars or not, their journey proves that entrepreneurs with grit can keep buzzing, even after the storm.
Hey, I’m Amna Habib, an undergraduate student pursuing a Bachelor’s in Business Administration. Shark Tank has always been one of my favorite TV shows because it offers a unique glimpse into the world of entrepreneurship. The way entrepreneurs present innovative solutions to everyday problems aligns with my academic interests and fuels my curiosity about business strategies. Each pitch showcases creativity and strategic decision-making, which I find both insightful and inspiring. Watching the show has deepened my passion for business and motivated me to explore the world of entrepreneurship even further. Beyond business and writing, I love food, shopping, and spending time with my friends and family.
