LIME Fresh Mexican Grill is rebuilding its operating model, guest offer, and growth path under CEO Patrick Fore
The fast casual segment calls on operators to balance speed, reliability, and guest experience simultaneously. LIME Fresh Mexican Grill (LIME) is working through that equation with a reset, focusing on strong operations and clear structure. The Miami-based concept, now more than two decades in the market, is reshaping its model while preparing for expansion. Patrick Fore, Chief Executive Officer, leads that work, with a mandate tied to systems, people, and unit economics.
“LIME is a Miami-born fast casual concept built on fresh ingredients and a hospitality foundation,” Patrick shares. He joined the business four years ago following Ruby Tuesday’s sale of the brand, with a mission to stabilize performance and set a clear direction. “Since then, we’ve focused on making the brand relevant again by improving operations, the guest experience, and menu.”
Patrick’s role spans operations, marketing and growth. With around 500 employees across company and franchise locations, he oversees how the business performs and how it expands. That span shapes decision-making, with a focus on unit-level clarity before scale.
Operating reset
LIME’s footprint remains focused in Florida, with eight locations open. The team uses a careful process for site selection. “We use trade area analytics, demographic alignment, and real estate factors like visibility, access, and co-tenancy to choose sites,” Patrick notes. The business targets areas with the right daytime population and household income for its guests.
Within each location, dependable performance depends on systems and training. “Smooth operations start with standardized systems, disciplined training, and a clear playbook across all units,” he says. Central reporting platforms track performance, while supply chain controls and simplified prep support execution at the store level.
The menu sticks to a familiar format. Tacos, burritos, bowls, quesadillas, and salads are at the heart of it, with house-made salsas and sauces adding flavor. The beverage program, featuring margaritas and beer, helps increase check size and brings guests in for special occasions. Catering is also expanding. “No matter how guests order, we focus on delivering consistent quality,” Patrick adds.
Recent investments have centered on reliability and efficiency. “Adding CL-52 food processors has made prep faster and more accurate at every location,” Patrick reports. The new equipment cuts down on repetitive tasks. At the same time, LIME is bringing digital systems together. “We’re combining online ordering and loyalty into one unified platform. These upgrades benefit both our teams and our guests,” he continues. These changes form the foundation for a broader brand refresh taking shape across the system.
LIME 2.0
You can see the changes through the LIME Fresh 2.0 program, which brings new energy to store environments and guest touchpoints. “We created LIME Fresh 2.0 because we needed to modernize the spaces where guests interact with our brand,” Patrick explains. The improvements include fresh interiors, updated menu boards, and a service model that now features a full bar. The rollout is moving forward across the system. “We’re seeing steady progress, and guests are responding positively at updated locations,” he observes.
Revenue has increased alongside these operational changes. Patrick sees this as a result of several factors. “We improved performance at each restaurant, which boosted throughput and guest satisfaction,” he points out. Menu tweaks, careful pricing, and local partnerships have played a part. “Most important, we clarified what the brand stands for: fresh, and guests have noticed.”
Expansion is on the table but will be measured. Although Florida remains the core focus, LIME expects to increase its footprint in Orlando, Tampa, and South Florida. “Looking ahead, we see opportunities in select Sunbelt markets where our brand fits the demographic trends,” Patrick remarks. Expansion will happen through franchise and regional development partners. “We want to build with the right operators, not just expand quickly.”
Team and direction
People and process are both key to the operating model. “Our culture is built around accountability, growth, and hospitality,” Patrick affirms. The company focuses on promotion from within, with clear paths to advance at both restaurant and corporate levels. Training programs build technical skills and leadership abilities.
Keeping that culture strong across many locations takes structure. “As the company expands, you need reliable communication and strong leadership at every level,” he clarifies. That same discipline extends to the menu. LIME’s R&D blends data with guest feedback, then tests new ideas in select stores. “We analyze trends, try new items at the unit level, and gather feedback before launching more widely,” Patrick continues. “We focus on what we can execute and what will keep guests coming back.”
Community involvement is woven into everyday life at LIME. The Lime Chips In program gives each restaurant the flexibility to get involved locally. “This program lets each team connect with their community,” Patrick notes. That can mean hosting fundraisers, building local partnerships, or offering direct support.
Moving forward, Patrick says the focus is on execution and stabilization. The company is completing the LIME 2.0 rollout, refining processes, and implementing its technology stack. It is further increasing its pipeline of limited time offers to support traffic. Alongside that, groundwork continues for franchise growth. “Over the next three to five years, the goal is to establish LIME as a leading brand in the elevated fast casual space,” Patrick says. The next phase hinges on disciplined execution and a model built to scale across markets.