How Island Fin Poké Co. Is Building a New Kind of Fast-Casual Experience

According to the QSR Market Report 2025–2033, the U.S. quick-service restaurant industry is seeing a notable shift toward healthier menu options as a key driver of growth. At the same time, speed and flexibility continue to be priorities for guests, creating an opportunity for a balanced concept that delivers both nutrition and convenience. The result is a rising opportunity for QSR concepts to deliver both nutrition and convenience without compromise.

Island Fin offers customization options for meals. Available options include Signature Bowls with ingredients such as ahi tuna, avocado and seaweed salad, or customers can build their own bowl by selecting a base, protein, mix-ins, toppings, and gluten-free marinades. The concept supports various dietary needs, including vegan, vegetarian and meat-based preferences.

The menu uses proteins such as sustainably caught Coho Salmon paired with fresh ingredients like spring mix, onions and edamame. Marinades and sauces include Island Fin Fire, Ono Ono and Shoyu to provide flavor while accommodating various dietary needs.

“Everyone defines health a little differently,” said Mark Setterington, founder and CEO of Island Fin Poké Co. “Our goal is to give guests the ability to build something that works for them, whether that’s high-protein, plant-based or somewhere in between, without giving up flavor or convenience.”

Since its founding, Island Fin Poké Co. has aimed to offer diverse, healthy and flavorful poke while supporting a community for guests. The concept emphasizes a fast-casual approach designed to balance convenience with perceived freshness.

Seasonally, Island Fin highlights ingredients and options intended to support nutritional choices. Customers can choose high-protein, plant-based or fully customizable bowls.

Island Fin describes its focus on quality and community through its Ohana meals designed to meet dietary preferences.