Cava, a popular Mediterranean fast-casual restaurant, is making waves in the food industry. With each location valued at an impressive $33 million and a stock price that has
Cava, a popular Mediterranean fast-casual restaurant, is making waves in the food industry. With each location valued at an impressive $33 million and a stock price that has skyrocketed over 300% since its IPO, it’s no wonder people are curious about how they did it. CEO and co-founder Brett Schulman shares the journey that led to Cava’s remarkable success.
Brett Schulman, 52, didn’t start in the restaurant business. Growing up near Philadelphia, he moved to Maryland during high school. His first job? Washing cars for about $7 an hour. After graduating from the University of Maryland, he initially pursued a career in criminal justice before shifting gears to finance, where he thrived in equity trading. But a series of corporate mergers left him questioning his path.
“It made me realize I wanted to do something different,” Schulman reflects. This realization sparked an entrepreneurial spirit that led him to explore healthier food options.
In 2004, Brett and his wife Mary launched Snikiddy Snacks, focusing on better-for-you snacks for kids. They found success, but running a startup had its challenges. After a couple of years, Schulman decided to step away and pursue a new venture. That’s when he received a call from an old friend about a local restaurant called Cava Mezze.
Cava Mezze began as a full-service restaurant that celebrated Mediterranean cuisine with a modern twist. Schulman met with co-founders Ted Xenohristos, Ike Grigoropoulos, and Chef Dimitri Moshovitis, who shared their vision for expanding beyond just a restaurant.
By partnering with local Whole Foods to sell their dips and spreads, the team laid the groundwork for Cava’s growth. They committed to using fresh, preservative-free ingredients and ensuring fair pay for staff—a core philosophy that resonated with health-conscious consumers.
Cava’s success stems from a few guiding principles: prioritizing health, customer care, and employee welfare. They even have a “love button” at the register, which allows cashiers to gift a free meal to deserving customers. This thoughtful approach has fostered a loyal customer base, contributing to the brand’s rapid expansion.
With plans to grow even further, Schulman’s vision for Cava continues to evolve. The restaurant’s unique offering of customizable Mediterranean bowls and fresh ingredients positions it well against competitors like Chipotle. And as more people seek healthier dining options, Cava is poised to capture a larger market share.
Cava’s journey from a single restaurant to a billion-dollar chain is a testament to innovation, hard work, and a commitment to community. Schulman’s story inspires anyone looking to make their mark in the culinary world.
