CAVA’s growth is being funded by high end tech-investors seeing a gap in the market. In their eyes, time and health are essential luxuries, so concepts serving quick, easy, healthy, and chef-driven menus are ripe for explosive growth.
Such as lime tahini or a simple vinaigrette
Onions, tomatoes, cucumber, or mint
Lamb, chicken, falafel or roasted vegetables
Like hummus, feta, and harissa
Think rice, salad, or pita
The chef guarantees the flavor and freshness in the dishes. Efficiency, speed and choice are the building blocks of the guest journey. Every menu is built in five steps:
The American CAVA is growing like there’s no tomorrow. The first chef-casual concept opened in Bethesda near Washington D.C. in 2011. Today the counter is close to 80. The restaurant was founded by three childhood friends from Greece. They were raised in families with a passion for food and drinks, and wanted to bring that kind of homemade quality to the American consumer that cares about their health. CAVA mostly has restaurants on the east and west coast.
Hans Steenbergen Lukas Vlaar & Roset Pieper Doug Koop Sander van der Meij
Fast casual restaurants are getting an upgrade. The fastest growing food service segment is being enriched by chef casual concepts: casual restaurants with a chef that makes their mark on the menu. Quick, flavorful and healthy meals for less than ten dollars: the gastronomy-focused fast casual restaurant is gaining ground.
VIDEO INTERVIEW
4 min
THE FIRST CHEF-CASUAL CONCEPT
CAVA’s growth is being funded by high end tech-investors seeing a gap in the market. In their eyes, time and health are essential luxuries, so concepts serving quick, easy, healthy, and chef-driven menus are ripe for explosive growth.
Such as lime tahini or a simple vinaigrette
Onions, tomatoes, cucumber, or mint
Lamb, chicken, falafel or roasted vegetables
Like hummus, feta, and harissa
Think rice, salad, or pita
The chef guarantees the flavor and freshness in the dishes. Efficiency, speed and choice are the building blocks of the guest journey. Every menu is built in five steps:
The American CAVA is growing like there’s no tomorrow. The first chef-casual concept opened in Bethesda near Washington D.C. in 2011. Today the counter is close to 80. The restaurant was founded by three childhood friends from Greece. They were raised in families with a passion for food and drinks, and wanted to bring that kind of homemade quality to the American consumer that cares about their health. CAVA mostly has restaurants on the east and west coast.
Hans Steenbergen Lukas Vlaar & Roset Pieper Doug Koop Sander van der Meij
Fast casual restaurants are getting an upgrade. The fastest growing food service segment is being enriched by chef casual concepts: casual restaurants with a chef that makes their mark on the menu. Quick, flavorful and healthy meals for less than ten dollars: the gastronomy-focused fast casual restaurant is gaining ground.
4 min