Cava

---

---

Nutrition Information

https://cava.com/nutrition

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

Our Mission
To Bring Heart, Health, and Humanity to Food

CavaWe believe in:

• Serving delicious food that helps more people eat well and live well.
• Taking care of the people and things that feed us: the earth, farmers, purveyors, and team members.
• Food as a unifier, for a more diverse yet inclusive world, where all are welcome.

Cava is grounded in the Mediterranean way of life, where food is at the center of culture and connection.
Ike Grigoropoulos, Chef Dimitri Moshovitis, and Ted Xenohristos have known each other since they were six. They were often found goofing off in their Greek church's Sunday School class, before heading to their respective parents' homes for a big Sunday lunch, typically full of slow-roasted lamb, lemony potatoes, lots of olives, and bowls of tzatziki. Food and hospitality was always coursing through their veins, thanks to growing up as sons of first-generation immigrants who all valued making room at the table for all their family and friends. Later in life, they cared deeply about creating restaurants that paid homage to the Mediterranean traditions they grew up with, where food equals connection, and what's good for you is also what tastes good too. They, along with co-founder Brett Schulman, opened CAVA in 2010 to share the food they loved in an accessible fast-casual format.

It's not only about the food, though. CAVA's inspiration is rooted in the entire Mediterranean meal experience, notably that feeling-so-cared-for genuine expression of hospitality and warmth. Which is why, at CAVA, generosity is our cornerstone.

• Generosity to Our Guests
  We serve delicious and healthful meals Mediterranean-inspired meals. Individual customization is core to the CAVA experience: choose from an abundant spread, layer as many toppings as you'd like, and add a side of pita on us. It's all about complete satisfaction here.
• Generosity to Our Team Members
  Our founders watched their parents work tirelessly in a service industry that didn't support them as well as it could have (second jobs, long hours...). At CAVA, we wanted to create a better pathway for our employees, where working in the restaurant industry can lead to viable, long-term careers. We offer entry-level jobs that pay above the minimum wage, paid-time off, 401(k) matching plans, and more.
• Generosity to Our Community
  We open dozens of new restaurants each year and as we do, we open our doors one day early to feed lunch and dinner to anyone in the community, free of charge. We're eager to meet our neighbors and welcome all to share a meal with us! During Community Days, we also partner with and sponsor a local nonprofit.

https://cava.com

Our Food
We make food that tastes good and makes you feel good.

CavaWe are inspired by our Mediterranean roots, where deliciousness and health are inseparable.

Sacrificing health for flavor? Or flavor for health? Not at CAVA - no compromises here. After all, Mediterranean families have been perfecting this way of eating for a mere 4,000 years

• We Start with Fresh, High Quality Ingredients, Always
  Think meaty-yet-tender Kalamata olives from the southern Peloponnese region of Greece, and pita made with freshly milled flours and sprouted grains. We don't take shortcuts when it comes to sourcing and are working toward a goal of using only antibiotic-free proteins.
• We Encourage Discovery Through Food
  We offer a lot of bold, Mediterranean flavor combinations for a wide range of palates. That means spicy harissa, tender braised lamb, herbaceous skhug, crispy falafel, creamy tzatziki, grilled meatballs, smoky roasted eggplant dip, and more.
• We Offer Mediterranean-Inspired Food Wherever You Are
  Our dips, spreads, and sauces are available at Whole Foods and other grocery retailers nationwide, so you can prepare flavorful meals at home.

https://cava.com

Our Sourcing
In all of our relationships, we prioritize lasting value for our guests, the earth, and our partners.

We firmly believe in relationships over transactions, partnering with diverse suppliers that share a common set of values.

• Our Olive Oil
  We're proud to work with Stavros Manolakos, an olive oil sommelier and our Greek olive and olive oil supplier since the early days. For generations, his family has owned and farmed the land where our olives are grown. Our two businesses have grown together: As demand has increased, Stavros has been able to invest in his local community and build a larger facility-in the same region where our founders are from, no less!
• Our Sprouted Grain Pita
  Damascus Bakery has 80 years of pita-perfecting experience. When seeking out a better pita, we knew exactly where to go. Old tradition meets a brand new sprouted grain pita recipe: just what we wanted.
• Our Preserved Lemon Paste
  New York Shuk is an immigrant-owned producer of Middle Eastern pantry staples. We collaborated with them to create our preserved lemon vinaigrette, a guest favorite (so tangy!). We share a similar ethos of staying close to one's culinary roots while serving a growing audience. Plus, their products are expertly sourced and extremely good.

https://cava.com

Cava

WIKIPEDIACava also referred to as Cava Grill
A Mediterranean fast casual restaurant chain with locations across the United States. Cava is owned by the publicly traded Cava Group. Cava Group is the largest restaurant operator in the Mediterranean category in the U.S. restaurant industry. Cava also produces a line of Mediterranean dips, spreads, and dressings that are sold in grocery stores across the US.

• In 2006, first-generation Greek Americans Ted Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis launched the full-service Cava Mezze restaurant in Rockville, Maryland, with Moshovitis as executive chef.
• In 2008, Xenohristos, Grigoropoulos, and Moshovitis partnered with Geoff Maites and Kenny Maites to launch a line of dips and spreads, and grew the product line into over 200 stores, including Whole Foods Market.
• In 2009, Brett Schulman joined them as CEO and co-founder of the fast-casual chain Cava (originally called Cava Mezze Grill, later rebranded as Cava Grill and then simply as Cava).
• They opened the first Cava restaurant in Bethesda, Maryland, in January 2011.
• In 2018, Zoes Kitchen was acquired by Cava Group, Inc. for $300 million in total enterprise value. Zoes Kitchen was a restaurant chain with more than 250 locations, taking the company private and helping Cava expand further into the suburbs.
• In April 2021, Cava Group completed a $190 million series F funding round led by T. Rowe Price, bringing its value to nearly $1.3 billion. Since 2015, the company has raised more than $640 million.
• By December of 2022, the Cava Group had significantly reduced the number of Zoe's Kitchen locations.
• As of May 2023, all Zoe's Kitchen restaurants have been closed; many have been replaced by Cava restaurants.
• On June 15, 2023, Cava made its public debut on the NYSE under the symbol CAVA.

As of August 2021, there are 133 Cava locations. They also have additional off-premises and digital kitchens dedicated to preparing food for online orders. All Cava restaurants are company-owned, and none are franchised.

https://en.wikipedia.org/wiki/Cava_(restaurant)

CAVA

LA DigsCAVA
Founded in Rockville, Maryland, by longtime friends Chef Dimitri Moshovitis, Ike Grigoropoulos, and Ted Xenohristos along with Brett Schulman in 2010, CAVA prides itself in serving wellness inside and out.

CAVA serves a variety of pita wraps and bowls that combine traditional Mediterranean flavors with contemporary health-conscious twists. Their Greek salad, market spice bowl with “fiery falafel,” crispy falafel pita wrap, and spicy lamb meatball pita wrap are among CAVA's staple dishes.

In addition, CAVA gives customers the option to build their own salads, grain bowls, and pita wraps. Customers can also pair their dishes with CAVA's fun and flavorful takes on classic Mediterranean dips like hummus and baba ganoush.

They offer plenty of low-calorie, vegan, vegetarian, and paleo-friendly menu options, plus they're known for providing generous portions, unlimited toppings, and free side pitas. They also tout their social responsibility in maintaining a supportive workplace for team members, and in giving back to the local communities they serve.

https://ladigs.com/cava-sherman-oaks/

Why This TikTok-Famous Fast Casual Chain is My Favorite Lunch Spot
Just don't call it, "The Mediterranean Chipotle".

AllrecipesThe Mediterranean Chipotle
For years, chains like Chipotle, Subway, and Sweetgreen have had a strong hold on the lunch rush. But there's a new contender in the ring, and it's growing in popularity quickly, especially on TikTok. It's called Cava, and it's a fast casual Mediterranean joint that's gaining a following faster than it can expand to meet the hype. Here's what you need to know about Cava, which has-much to their chagrin-been called, "The Mediterranean Chipotle".

What is Cava?
Cava was originally founded by Ike Grigoropoulos, Chef Dmitri Moshovitis, and Ted Xenohristos, three friends and first generation Greek-Americans. Its first iteration was as a full service restaurant in Maryland, after which Cava (then Cava Mezze) expanded to four locations and started selling their beloved Mediterranean dips in grocery stores across America.

In 2011, Brett Schulman joined as co-CEO and the Cava fast casual chain we know today was born. As of today, there are more than 200 locations across America, with plans to expand to more than 500 by 2025.

Cava's build-your-own format, combined with its high quality Mediterranean ingredients and fan-favored dips, have proved to be a winning format. The chain has gained a loyal following on social media, and 'taste tests' of people trying Cava for the first time have been going viral on TikTok since last year.

Why People Love Cava
If you've never had Cava, you'll find a similar experience to chains like Chipotle, Sweetgreen, Chopt, or Qdoba. It's a fast casual format wherein customers move down a line building their bowls, salads, or pita sandwiches along the way. They do have several pre-made menu options, but real fans know that customized is the way to go.

For the bowls, you can choose a of base of several types of greens or grains, then a few different Mediterranean-inspired proteins including falafel, spicy lamb meatballs, harissa honey chicken, and a seasonal vegetable option. Now for the best parts: the dips and toppings.

Cava has six options for homemade dips: tzatziki, hummus, red pepper hummus, harissa, roasted eggplant dip, and Crazy Feta, their signature spicy feta dip. Now we arrive at my absolute favorite part of Cava-you can pick as many toppings as you want.

That's right, they have 13 different toppings-from fire-roasted corn to lentil tabbouleh to pita crisps-and you can add as many as you like with no extra charge (except for avocado, of course).

Then, finally, you pick your dressings and again, Cava is generous; You can pick up to two different dressings with no charge. The Mediterranean dressings range from creamy (Yogurt Dill) to nutty (Tahini Caesar) to spicy (Skhug or Hot Harissa Vinaigrette).

One note: this chain has a lot of options for spicy food lovers, so if you've been seeking heat in your go-to lunch spot, Cava may just be the answer.

Everyone has their own personalized Cava orders, of course. But, if you need inspiration for your first trip to Cava, here's mine: a "Greens and Grains" bowl with harissa honey chicken, tzatziki, red pepper hummus, and Crazy Feta, and pretty much every topping. The kalamata olives, tomato-cucumber salad, and pickled onions are my MVPs and must-haves. A drizzle of half-Lemon Herb Tahini and half-Skhug and we're ready to roll.

https://www.allrecipes.com/article/meet-tiktoks-new-favorite-fast-casual-chain/

Watch out casual-dining chains, Cava is coming for your guests
The Mediterranean fast casual is planning to enhance restaurant ambiance to make locations more inviting for dine-in. Also steak is coming to the menu.

Restaurant BusinessLong Term Growth
Cava this year is making some investments in both the dining room environment and kitchen operations as the chain settles into more normalized long-term growth.

• Project Soul
  The company this year has launched what has been dubbed Project Soul, which is a test of various models to make restaurants more inviting as a place to meet a friend for a meal, for example, softening the ambiance with things like bolsters on booths, more plants and warmer colors. With more than 60% of guests ordering in stores, Schulman believes there's more of an opportunity to capture guests frustrated by rising prices in the casual-dining segment who still want to eat out.
  Cava Group Inc.Full service as a format continues to struggle to deliver a great value proposition to the modern consumer. That's an opportunity in the fast-casual space to gain more of those occasions.

  - Brett Schulman, Co-founder and CEO

• Delivery
  While the fast-casual space more broadly has long been the bridge between quick-service and full-service, many of Cava's fast-casual competitors are investing more in building off-premise channels, leaning into the convenience factor. Cava is doing that too. Cava is also looking to build on the 36% of sales coming from digital and delivery channels.
• Catering
  The company is testing various approaches to catering, for example, and that test will expand to eight units this year. Cava also has 31 digital-order drive-thru lanes among its 309 units. With a goal of reaching 1,000 units by 2032, Schulman said roughly one-third of those will have drive-thrus. It's all about giving guests options, he said.
• Steak
  Adding steak to the menu may also be a draw. The chain has been testing a Mediterranean take on steak in Dallas and Boston, and Schulman said they plan to roll it out in the second half of the year systemwide.
  SchulmanWhat they want to eat on a Tuesday afternoon might be very different from what they eat on a Saturday evening. It's rich but not heavy and it features the great brightness of sun-dried tomato, herby oregano and a little touch of red chili.
• Connected Kitchen Initiative
  Meanwhile, Cava in the first quarter also launched the Connected Kitchen Initiative, which uses artificial intelligence and data to better forecast what restaurants should prep, batch cook and schedule. Schulman described the initiative as a multi-year journey.
  SchulmanIt's a more sophisticated way of doing what we do now, where you're taking real-time sales data, whether camera vision, data from in-restaurant or digital-sales channels, historical data, weather data and event data, to automate suggested prep, giving the team guidance for what they should be cooking by the day or by the hour. We take that complexity out of their hands so they can focus on making great food and hospitality.
• Loyalty Program
  In November, Cava shifted its existing loyalty program away from a "spend X, get Y" plan to one where points can be banked. The company last year launched the test of a more-enhanced loyalty program in Houston that creates different types of rewards and challenges, and that test is expanding to restaurants in the Carolinas this year, Schulman said. The chain hopes to roll out the new loyalty program systemwide at the end of 2024.

https://www.restaurantbusinessonline.com/operations/watch-out-casual-dining-chains-cava-coming-your-guests

---