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CAVA Group, Inc. reports developments tied to its Mediterranean fast-casual restaurant brand, including earnings releases, restaurant-level performance, same-restaurant sales, new unit growth and market expansion. The company operates company-owned CAVA restaurants and also has a CAVA Foods business that produces dips, spreads and certain dressing bases for restaurants and consumer packaged goods sales.
Company updates also include menu additions built around Mediterranean ingredients, digital order pick-up and delivery features at new restaurants, leadership appointments, board succession and other public-company governance matters. Recurring developments center on the restaurant base, food offerings and operating infrastructure within the limited-service restaurant and health-and-wellness food categories.
CAVA (NYSE:CAVA) announced that longtime director Karen Kochevar will retire from the board and will not stand for re-election at the 2026 Annual Meeting. Her retirement concludes ten years of service, spanning the company's transition from private to public ownership.
The company described the move as consistent with ongoing board succession planning and thanked her for contributions during a period of substantial growth.
CAVA (NYSE: CAVA) opened its first St. Louis-area restaurant in Cottleville on April 17, 2026, a 2,900-square-foot location with dine-in, digital pickup, and delivery. A second St. Louis site in Des Peres is slated to open later in 2026. The brand now operates in 29 states and DC and aims for 1,000 restaurants by 2032, while targeting its 500th restaurant later this year. CAVA introduced Glazed Salmon to the menu starting April 20 and highlighted community programs including a matching donation up to $1,000 for local foodbank support.
CAVA (CAVA) launches Glazed Salmon, its first seafood protein, nationwide beginning April 20, 2026. The fillet is marinated in a house pomegranate glaze using pomegranate molasses from Just Date and roasted until caramelized. Two seasonal bowls and an in-app salmon experience run May 4–11.
The offering emphasizes Mediterranean flavors, omega-3s, vitamins B12 and D, and availability in-restaurant, online, and via the CAVA app.
CAVA (NYSE:CAVA) is celebrating National Pita Day throughout March with a month-long campaign anchored by fan mascot Peter Chip. Highlights include a March 23–27 sweepstakes for Oasis Tier access, athlete‑curated digital bowls (March 16–April 7), an in‑app Flavor Bracket game, and free pita chips for Rewards members March 28–29.
CAVA (NYSE: CAVA) opened its first Ohio restaurant in Cincinnati's Oakley Station on March 13, 2026, a 3,200-square-foot location with dine-in, digital pickup, and delivery options. The opening expands CAVA's national footprint to 29 states and the District of Columbia and supports growth toward a target of 1,000 restaurants by 2032.
The restaurant will employ 25–40 local team members, hosts a Community Day with matched donations up to $1,000 for La Soupe, and CAVA says it is on track to open its 500th location later in 2026.
CAVA (NYSE: CAVA) reported fiscal 2025 revenue of $1,169.3M, up 22.5% year-over-year, with same-restaurant sales +4.0% and 72 net new openings bringing total restaurants to 439.
Fiscal Q4 revenue was $272.8M (+21.2%), adjusted EBITDA was $152.8M for the year, net income was $63.7M, and management issued fiscal 2026 guidance including 74–76 new openings.
CAVA (NYSE: CAVA) will release fourth quarter and full year 2025 financial results on February 24, 2026, issuing a press release at approximately 4:10 PM ET and hosting a conference call at 5:00 PM ET. The live webcast will be available on the company's investor relations site and a recorded webcast will be available shortly after the call for up to one year.
CAVA (NYSE:CAVA) named Doug Thompson as Chief Operations Officer, effective March 2, 2026. Thompson brings 20+ years of restaurant operations experience, including roles as COO and VP of Operations at Texas Roadhouse where he directed operations through 40 consecutive quarters of positive comparable sales, and most recently served as CEO of Tumble 22 Texas Chicken Joint where he doubled locations. He will oversee CAVA’s restaurant operations and field teams to support the company’s ongoing national expansion and people-first culture.
The appointment emphasizes talent development, scalability, and operational leadership as CAVA pursues further growth across the limited-service and health-focused food sectors.
CAVA (NYSE:CAVA) launched its largest menu update to start 2026, reintroducing the fan-favorite white sweet potato and adding new bowls, sides, greens, and a seasonal drink on January 5, 2026. Key menu items include the Spicy Lamb + Sweet Potato Bowl and the Harissa Chicken Power Bowl, both featuring white sweet potato and the new Power Greens base. New permanent and limited-time items include Sumac Sour Cream + Onion Pita Chips, Tangerine Aleppo beverage, Power Greens, and Sumac Slaw. The company plans limited-edition tees later in January to celebrate fan demand. The new menu is available nationwide in-restaurant, online, and via the CAVA app.
CAVA (NYSE:CAVA) will launch its first-ever merch store, The CAVA Shop, on Thursday, November 13, 2025 at 12:00 p.m. ET. Created by CAVA’s founders, the initial collection includes hoodies, caps, tees, a reversible mock neck, tote, socks and other accessories inspired by signature flavors like feta, harissa and skhug.
Products are modeled by popular foodie creators and will be sold at shop.cava.com while supplies last. Fans can sign up via the company’s enhanced loyalty program for sneak peeks at future drops at cava.com/rewards.