Cava Co-founders' Three Simple Rules
There’s no stopping the team behind Cava Mezze and Cava Grill. News of further expansion breaks regularly. Chinatown, Kentlands and the Westfield Montgomery Mall are next, with more on the horizon. So, what are the secret ingredients for creating cravable fast casual cuisine?
We asked Ike Grigoropoulos, Ted Xenohristos, and Dimitri Moshovitis to share their secrets; fortunately, they also shared how to spell their names.
1. The Food: These guys are on a never-ending quest to find the very best ingredients. It’s been close to eight years and they still haven’t found the perfect feta, despite fact-finding trips to Greece. Also, what other fast casual outlet offers beautifully braised lamb?
2. The Staff: They started by hiring friends and family and didn’t stray far. Open positions are often filled through word-of-mouth and staff members are deeply invested in the Cava brand. Plus, hard work is rewarded with trips to Vegas, (occasional) shares of the company, and a massive annual party.
3. The Atmosphere & Culture: Both Cava Grills and the sit-down Cava Mezzes strive to offer top notch service in a boisterous, casual, and unpretentious environment. Their culture is to stay ahead of the curve. For example, they were one of the first to stress that they offer non-GMO food and gluten-free menus.
