{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"All In Good Taste ","title":"Kasia Bednarz Has Good Taste","html":"","width":"100%","height":180,"duration":2471,"description":"Healthy fast casual restaurants are everywhere — but very few combine operational excellence, hospitality, and genuinely satisfying food the way Fare does.In this episode, we sit down with the founder of Fare to talk about building a fast-growing restaurant brand rooted in hospitality, intentional food, and strong company culture. From working at a roller rink and Gibson’s Restaurant Group to scaling multiple locations, this conversation dives deep into what it actually takes to grow a restaurant business without losing the guest experience.Whether you're a restaurant operator, entrepreneur, hospitality professional, or someone passionate about healthy food concepts, this episode is packed with lessons on leadership, scaling, culture, and creating memorable guest experiences.Time Stamps / Chapters: 00:00 – Hospitality chose her01:31 – Life before starting Fair03:32 – Missing healthy food in college and restaurant life04:49 – How meal prep became a business idea07:08 – Gibson’s Restaurant Group lessons and hospitality standards09:29 – The importance of details and restaurant culture11:50 – The failed protein bar business13:31 – Early pivots and building Fair in a food hall16:14 – Letting go of control as a founder20:29 – Scaling Fair and managing growth24:08 – Hospitality in a fast casual restaurant27:01 – The customer note that created loyalty30:14 – Why Fair focuses on nourishment and satisfaction35:02 – Rapid-fire hospitality questions40:37 – Where to find Fair","thumbnail_url":"https://img.transistorcdn.com/dks1W8n4e0xincgb6UDOxe3uq5vLkXr-d0Rw9oYYLKk/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9iY2U3/Mzk5Yjk5YWUxMzM0/ZTFhMTY4MjU5NmY0/YzNhMS5KUEc.webp","thumbnail_width":300,"thumbnail_height":300}