Kasia Bednarz Has Good Taste

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