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 her
01:31 – Life before starting Fair
03:32 – Missing healthy food in college and restaurant life
04:49 – How meal prep became a business idea
07:08 – Gibson’s Restaurant Group lessons and hospitality standards
09:29 – The importance of details and restaurant culture
11:50 – The failed protein bar business
13:31 – Early pivots and building Fair in a food hall
16:14 – Letting go of control as a founder
20:29 – Scaling Fair and managing growth
24:08 – Hospitality in a fast casual restaurant
27:01 – The customer note that created loyalty
30:14 – Why Fair focuses on nourishment and satisfaction
35:02 – Rapid-fire hospitality questions
40:37 – Where to find Fair
What is All In Good Taste ?
All In Good Taste is a podcast about the craft, culture, and people who make hospitality unforgettable. Hosted by Aidan Descourouez, it’s real conversation, the late nights, the early mornings, and the stories that remind us why this industry matters.