CAVA

Virginia is for CAVA lovers!

Ribbon = cut ✂ Our new 55,000-square-foot manufacturing facility in Verona, Virginia is officially open! The facility will produce our customer-favorite CAVA dips, spreads, and dressings for our restaurants and consumer packaged goods business. The facility has the capacity to produce more than 100,000 pounds of product a day (that’s a lot of tzatziki!) using high-pressure processing, a cold pasteurization technology that retains the flavor and nutritional benefits of CAVA’s fresh ingredients, with no preservatives. It’s all part of our mission to continue bringing heart, health, and humanity to food— honoring our Mediterranean roots through bold flavors and warm hospitality.

“The Greek community has been hounding me to open,” Ted Xenohristos said. “And then on our social media, it’s one of the most-requested cities that we see. We’ve always been excited to get here.” See you soon, Chicago!

Did you know that food waste is a top contributor to carbon emissions? This Earth Month we are taking a moment to talk about food waste and CAVA’s New Restaurant Opening Donation Program. During team training, we work with local food rescue organizations (like FoodCycle LA, pictured above!) to come pick up the excess food two times per day and deliver it fresh to people in need. In 2023 alone we’ve saved over 7,148 pounds of food waste with the retail value of donated food exceeding $80K. As of last fall, this program has been rolled out to 100% of our new restaurant openings. At CAVA, every month is Earth Month and we are always working to find new ways to keep the health of our planet top of mind.

We are thrilled to announce CAVA is the winner of this year’s Pacesetter Award, an honor given to concepts that have moved from up-and-coming brand status to category leaders 🏆 Thank you to Restaurant Business Online and Lisa Jennings for the recognition. Kelly Costanza, Andrew Rebhun, Beth (Starling) McCormick

We are honored to top the list of Yelp's Fastest Growing Brands in 2024! This could not have been done without the incredible work of our teams. Check out the entire list here:

Bright, herby, and packed with protein, our veggie-filled Spicy Greens bowl is equal parts zing-y and spring-y.

🏆 Best New Menu Item: CAVA's Market Spice Bowl 🏆 Congratulations to Owen Klein, VP of Menu & Culinary Innovation, and Michael Sanfilippo, CAVA Brand Chef, on developing a 2024 MenuMasters Awards winner.

The bad news: our sweet + spicy chicken pita and balsamic date chicken bowl are leaving the menu soon. The good news: our balsamic date vinaigrette is now a permanent menu item!

A big shoutout of gratitude and excitement to our friends at CAVA who visited our lower Manhattan youth center last Friday. (Photo 1 includes Managing Director of Culinary Initiatives and Wellness Sunetra Rangraj, RDN; Door Board Chair Benjamin Felt; CAVA Chief Experience Officer Andrew Rebhun; and Door CEO Kelsey Louie.) We had a great time giving the Cava staff team a tour of our space, and we were so thrilled and thankful to have you help Chef Stacey and our culinary interns with meal prep for our youth members. Cava is a fantastic, multipronged corporate partner, as a sponsor and employer partner for THE CUT, our onsite culinary workforce training program; and via Cava community days and Cava NYC openings that encourage financial support and highlight and amplify our mission and services. We loved our time together and are really excited about our ongoing collaborations. To learn more about our culinary programs for NYC young people ages 16–24, visit: door.org/culinary or contact Latasha Stephens (📧lstephens@door.org • 📱💬 917.696.3758). To get in touch about how your company can partner with The Door, visit: door.org/donate. #DoorNYC #Culinary #Nutrition #Farmtotable #NYC #Youth #CareerServices