It wasn’t so long ago that the default option for a quick meal was rooted in fast food. MIXT was born in 2005 from a hypothesis: if you combine good, healthy food with equally healthy business practices, you can build a lasting business. Fifteen years and a dozen restaurants later, they serve over 2 million pounds of local, sustainable, and organic vegetables every year while diverting 99% of waste from landfills. Their most local customers dine with them 21 times a month. Beyond that, they have paved the way for a new category of fast-casual dining that’s become the new status quo.With her 15 year track record, MIXT founder and CEO Leslie Silverglide opens up on how some of the best business decisions may not look the best for the bottom line right away—and why they’re worth making long term—for this Founders Forum interview.
