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145- Scaling from farmers markets to suburbs with Kasia Bednarz of FARE
Manage episode 474406157 series 2947616
Kasia Bednarz is the Co-Founder & CEO of FARE, a Chicago-based fast casual that prides itself on seasonal, wholesome ingredients without sacrificing on comfort or taste. In this episode, we’ll talk about FARE’s new expansion strategy, how it leverages technology inside and outside the kitchen, and how it’s uniquely positioned from its salad peers.
151 episodes
Manage episode 474406157 series 2947616
Kasia Bednarz is the Co-Founder & CEO of FARE, a Chicago-based fast casual that prides itself on seasonal, wholesome ingredients without sacrificing on comfort or taste. In this episode, we’ll talk about FARE’s new expansion strategy, how it leverages technology inside and outside the kitchen, and how it’s uniquely positioned from its salad peers.
151 episodes
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1 151- Live discussion on personalized menus with Foodini 56:25

1 150- Building the future of personalized nutrition with Jonathan Wolf of ZOE 58:52

1 149- Live discussion on $DASH X $ROO & SevenRooms 1:00:08

1 148- Fermenting the world's best teas with Young Stowe of Unified Ferments 51:21

1 147- Bridging the offline media gap with Tom Shea of Adgile 56:53

1 146- Designing next-gen packaging strategies with Delanie Thurlow of Grounded 51:06

1 145- Scaling from farmers markets to suburbs with Kasia Bednarz of FARE 51:44

1 144- Creating new social tonics with Taylor Sewell of Hippie Water 1:00:10

1 143- Transforming restaurants into memberships with Vivien Sin of The Third Place 47:12

1 142- Disrupting the frozen breakfast category with Ayeshah Abuelhiga of Mason Dixie 51:56

1 141- Leaning into online catering with Peter Venti of FamilyMeal 46:16

1 140- Reinventing pasta with Aaron Gatti of Brami 55:35

1 139- Dissecting the world of D2C food with Ellis McCue of Mealogic 50:11

1 138- Analyzing KFC's new Saucy offshoot with Brandon Barton of Bite 31:35

1 137- Streamlining digital hospitality with Avi Goren of Marqii 47:24

1 136- Curing loneliness over group meals with Max Barbier of Timeleft 44:30

1 135- Growing a regenerative poultry farm with Heidi Diestel of Diestel Family Ranch 51:46

1 134- Reframing the restaurant business with Eli Feldman of Shy Bird 59:00

1 133- Building the LinkedIn of hospitality with Alice Cheng of Culinary Agents 51:23

1 132- Turning cannabinoids into ingredients with Missy Bradley of Caliper Holdings 56:39

1 131- Building a next-gen hummus brand with Nick Wiseman of Little Sesame 52:00

1 130- Automating kitchen prep with Jose Alonso of Caldo 54:33

1 129- Cutting meat consumption in half with Drew Arentowicz of 50/50 Foods 55:47

1 128- Powering multi-brand experiences with Neil Thompson of NextGen Kitchens 55:00

1 127- Building the circular platform for beverages with John Thorp of Aerflo 47:51

1 126- Rethinking restaurant funding with Johann Moonesinghe of InKind 59:05

1 125- Building better seafood with Ofek Ron of Oshi 51:19

1 124- Reimagining sustainable online grocery with Cristina Berta Jones of Picnic 58:00

1 123- Scaling restaurant brands into suburbs with Ville Lehto of Huuva 54:42

1 122- Automating restaurant phones with Alex Sambvani of Slang.ai 54:34
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