CAVA

Some flavors are synonymous with summer. BBQ is one of them. Introducing our new Harissa BBQ Pita Chips. 🔥 Inspired by the smoky, savory flavors of a classic BBQ chip, our culinary team set out to create a flavor that feels both new and familiar—layering classic BBQ spices with the bold kick of harissa, a staple of Mediterranean cooking, for something that's craveable from the very first bite. A little spicy, a little smoky, and just a touch sweet. Harissa BBQ Pita Chips are just one of the new additions to our summer menu, out today. See you at the table. 🍽️

We're setting our table in SAN FRANCISCO. 🍽️ After nearly 23,000 votes from our Instagram community, San Francisco won big as the next stop for CAVA's Summer Supper Series. While you can't visit a CAVA in the Bay (yet), we're bringing our Mediterranean-inspired culinary experience to the city for one special evening at The Community Table. If you're in the Bay Area, follow us on Instagram for more details in the coming weeks. See you soon, San Francisco.

What does growth look like at CAVA? ✔️ More than 2,500 planned hires in 2026  ️✔️ More than 3,500 team member promotions and advancements in 2025   ✔️ New leadership pathways, including our Assistant General Manager role  ✔️ Continued investment in leadership development and internal mobility As we grow, we're committed to creating opportunities for team members to grow with us. Stories like our Lower Manhattan Area Leader, Yasmairi’s, are what it is all about.  Learn more about #FlavorYourFuture and our continued investment in careers at Cava.com/careers 

We’re proud of the impact we made in 2025. More than 3,500 team members were elevated to new roles across CAVA, supported by the launch of Flavor Your Future, our platform designed to help people build meaningful, long-term careers. We also contributed more than $1 million in cash and food retail value to support local communities. These outcomes reflect what growth means to us: creating opportunities for our team members, investing in the communities we serve, and building a business that leads with heart, health, and humanity. Read more in our 2025 Impact Update: https://lnkd.in/eiFwD3E4

We continue to meet today’s consumers where they are, and our Q1 ’26 results reflect just that. This morning, to celebrate both our Q1 earnings and our 15th anniversary year, Co-Founder and CEO, Brett Schulman, CFO Tricia Tolivar, and NYC-based field operators and team members opened the public markets at the NYSE. 🔔 It was our first time ringing the bell since becoming a public company almost three years ago, a meaningful milestone and a celebration of how far we’ve come together, and what's to come. Thanks for having us and for the 📷 , NYSE.

This Earth Day, we’re reflecting on the responsibility and opportunity that comes with serving millions of meals. At CAVA, how we source matters. We’re intentional about partnering with suppliers doing their part to create a more thoughtful, sustainable food system. Because small choices, at scale, can make a big difference. That’s one of the reasons we’re especially proud of our new Glazed Salmon. It’s paired with a house-made pomegranate glaze inspired by the flavors of the Levant region. Bold, tangy, and just sweet enough to let the salmon shine. To bring that glaze to life, we partnered with Just Date, founded by Sylvia Charles Royston, M.D. Their approach to sweetness is rooted in simplicity: using organic dates to create naturally derived sweeteners. Even better, they help reduce food waste by upcycling dates that might otherwise go unused, transforming them into something delicious and purposeful. It’s one example of a larger commitment: working with partners who share our belief that better food starts with better choices. Today especially, we are proud of this partnership.  🌎

Last week, we brought together NYC-based tastemakers, some of our most loyal guests, and a few local Team Members to celebrate and have a first taste before the launch of our Glazed Salmon. While the room was full of energy, the real magic was happening behind the scenes. Our culinary team members are the true unsung heroes powering everything from one‑off experiences like Flavor Oasis to the nationwide launch of Glazed Salmon today. They’re the ones that bring our ambitions to life in the most flavorful way!

Starting Monday, Glazed Salmon joins the menu, bringing a new Mediterranean staple to elevate your CAVA experience. This premium, feel-good protein - our first-ever seafood- is packed with flavor and nutrients (hello B12 + D), and finished the CAVA way: bold, balanced, and seriously craveable. Build it your way in a bowl or pita, or try one of our new chef-curated creations: ✨ Salmon + Strawberry Sesame Bowl A delightfully unexpected combination served over brown rice and spinach, layered with roasted red pepper hummus, feta, and vegetables.  🍓 Topped with CAVA’s new Strawberry Sesame Dressing: A tart, strawberry-based dressing made with tahini, white balsamic, honey, and spices, including sumac.                                        🥒 Salmon + Yogurt Dill Bowl A classic pairing served over arugula and saffron rice, featuring hummus and Crazy Feta® for bold flavor, fresh vegetables for vibrancy, and a creamy yogurt dill dressing to bring it all together. Mediterranean-inspired. Flavor-forward. Ready for your next order starting Monday.

National Pita Day is coming up, and at CAVA we’re celebrating in a big way. This year, we’re turning it into a full-on moment, led by our most devoted (and crispiest) fan, Peter Chip. He’s kicking off a month of surprises designed to bring a little extra flavor, fun, and Mediterranean generosity to our guests. Think: the chance to win free pita chips for a year, limited-time bowls with NIL stars Azzi Fudd and Yaxel Lendeborg, and an in-app CAVA Flavor Bracket to settle some very important debates. And of course, it all leads up to the main event: free pita chips for CAVA Rewards members on National Pita Day weekend. Because we believe in serving up flavor with a side of Mediterranean hospitality. Check out everything we have planned at bwnews.pr/3NINp6c