10/23/2026
“Fresh has to be directly in the main view of every fast casual restaurant. It’s no longer an option.”
Lime Fresh Mexican Grill runs its kitchens without microwaves or freezers. How does an all-fresh kitchen hold up once you start scaling? CEO Patrick Fore gets honest about what that actually costs as the brand gets ready to grow.
Does fresh mean pricier labor, closer eyes on produce, and a little more cost to run the place? He doesn’t dodge any of it.
“We firmly planted that flag. We know exactly where the future is.”
Behind the Build is hosted by Patrick Ringlever, CEO of Interplan, the architecture, engineering, and permitting firm behind multi-site programs nationwide.