You don’t have to travel to the islands for authentic Hawaiian- and Caribbean-style poké, created from the freshest, most memorable ingredients. From farm to fork, Island Fin Poké uses only the highest quality, never-frozen fish, produce and other ingredients, with no preservatives, artificial colors or sweeteners to create delicious healthy meals, many of which are gluten-free. By Cindy Charette

You don’t have to travel to the islands for authentic Hawaiian- and Caribbean-style poké, created from the freshest, most memorable ingredients. From farm to fork, Island Fin Poké uses only the highest quality, never-frozen fish, produce and other ingredients, with no preservatives, artificial colors or sweeteners to create delicious healthy meals, many of which are gluten-free. Responsibly and locally sourced ingredients vary by the season, providing new flavors and experiences for guests to fall in love with again and again.

The brand’s founder, Mark Setterington, who serves as president and CEO, shares his experiences and advice for anyone interested in this unique franchise opportunity.

What path led you to your current role with Island Fin Poké?

I have spent my entire life in restaurants. I would not do anything else.

What is your greatest motivator on a daily basis?

I do what I do for my team, our investors and our franchise community. People have taken a chance on this emerging brand and I drive myself daily for them. I was told, “Success is leased and rent is due every day.” I truly believe that.

How would you define success?

Success is determined by guest and franchisee satisfaction. If our concept is going to be easy to replicate, the guest experience needs to be the same across the country. We are an experiential brand. We are more
than just incredible poké bowls.

What advice would you give to someone who wants to do what you do?

Be patient. You are going to have ups and downs and you can’t be emotional.

What was one of your proudest moments with Island Fin Poké?

Opening our first franchise in Worcester, Massachusetts. We were based in Orlando, Florida, but opening in the north and the reception from the community was incredible. And I got to open the restaurant with my daughter. It was awesome.

For more information, visit islandfinpoke.com.

– Cindy Charette