LAID Fresh on the Future of Fast Casual

Fast Casual Nation offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, Paul Barron sits down with Michael Lewis, the executive chef and co-founder of “all-day eatery” LAID Fresh. Barron and Lewis explore the challenges of launching a fast casual restaurant in Wynwood, menu creation, and what might be next for fast casual concepts.

Lewis offers over twenty years of industry experience, having worked in New York City, London, and the Bahamas before settling down in Miami.

“LAID Fresh was created out of hunger,” says Lewis. While working at his nearby Asian fusion restaurant Kyu, he started craving “something simple. I wanted sandwiches, salads—and there wasn’t a lot of offerings.”

The restaurant is designed to be “light, bright, airy, fun, and super family-friendly,” adds Lewis. All products are made-to-order, and the customer takes care of pick up.

Lewis shares some brunch options from the restaurant, including soft scrambled and fried chicken sandwiches. The goal for Lewis is to keep the menu items local and uncomplicated, while still maintaining high quality flavor.

“Anything that is chef-driven is a lot of work,” notes Lewis. “We’ve spent a lot of time with the team to make sure that the recipes and dishes come out tasting the way we want them to taste every single time.”

Check out the episode to learn more about what makes LAID Fresh unique and what lies next for the restaurant, and visit Foodable On-Demand for additional Fast Casual Nation episodes highlighting other top chefs in the industry.

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