CAVA surpassed $1 billion in revenue for the first time in fiscal 2025, proving how much the brand stands apart from peers during a challenging macroeconomic environment.

The 2025 restaurant class—a record 72 net new restaurants—is hitting AUVs around $3 million, above the system average. Existing restaurants are performing well too. CAVA delivered 4 percent same-store sales growth last year, fueled by positive traffic momentum. Comps lifted more than 17 percent on a two-year stack. In the fourth quarter, same-store sales lifted 0.5 percent, or 21.7 percent on a two-year basis and 33.1 percent on a three-year basis. CAVA’s positive comps in Q4 were fueled by a 1.9 percent rise in average ticket, offset by a 1.4 percent drop in traffic. However, traffic increased 7.1 percent over two years.

CAVA finished 2025 with 439 restaurants, and plans to open a net of 74 to 76 units this year. The fast casual eventually hopes to reach 100 openings per year, on its way to 1,000 restaurants by 2032.

“[The growth] really just underscores how well we’re resonating with consumers across the country, and we’re finding these results in existing markets, new markets,” says CFO Tricia Tolivar. “It’s really demonstrating the power of the whitespace opportunity that we have ahead of us.”

Tolivar attributes CAVA’s success to everyday value, which is more about attractive menu items, customer service, and pricing below inflation instead of giveaways and promotions.

CEO Brett Schulman gave investors the same message on Tuesday during CAVA’s Q4 earnings call. He noted the restaurant industry has seen significant discounting because of brands that’ve aggressively raised prices in recent years. CAVA avoided this pitfall by taking less than half the price increases of competitors and underpricing the Consumer Price Index by more than 10 percent.

Tolivar says the strategy “really positions us to be affordable and suitable for a wide variety of consumers.” CAVA’s brand health research shows it has “very strong” value scores and that its modest pricing continues to make it relevant.

“A consumer doesn’t have to wait for a deal or a discount to enjoy CAVA,” Tolivar says. “They know that they can rely on a very appropriate price within a great environment with amazing culinary each and every day. So we’ve avoided the pressure to discount to drive short-term results because we believe maintaining that perception and that value over the long term is what matters.”

Schulman added on the earnings call that “food remains at the heart of how our guests experience our brand.” CAVA leaned into this sentiment by recently rolling out the largest menu update in company history. The launch brought back white sweet potato and introduced new offerings like Sumac Slaw, Power Greens, Tangerine Aleppo juice, and Sumac Sour Cream and Onion Pita Chips. And toward the end of the first quarter, CAVA will release Pomegranate-glazed Salmon, its first-ever seafood product. The filet is marinated in pomegranate, harissa, red wine vinegar, and several spices.

CAVA is also bringing value through its enhanced loyalty program. At the beginning of Q4, the fast casual released new tiered status levels that reward frequency and give guests elevated benefits and surprise and delight moments. The brand raised the stakes even further with an invite-only level that gives the most passionate customers access to better earning opportunities, more perks, exclusive merchandise, and special events. The new features have already resulted in increased engagement from customers.

Another form of value is maintaining a high-quality experience inside restaurants. CAVA has done this through technology, including the rollout of KDS systems. Last year, the chain completed all scheduled retrofits at existing stores, with 69 remaining for this year. Every store opening in 2025 came with the new system. Additionally, CAVA completed the launch of TurboChef ovens, helping employees deliver consistent experiences, particularly with the return of white sweet potato and the upcoming salmon launch, Schulman said.

At the same time, the brand continues to reimagine dining rooms under its Project Soul initiative. The strategy calls for an updated color palette, softer lighting, plush seating, and lush greenery. These elements are in roughly 100 restaurants.

“We have seen improved aesthetic scores from our guests,” Schulman said. “They certainly feel the warmer environment, the more vibrant environment, and an environment that’s more evocative of dwelling for a bit and sharing a meal in our physical space. So it certainly is communicating our brand essence in a compelling way, and we’re excited to roll it out in all new restaurants.”

Investing in employees is valuable to guests as well. CAVA brought on COO Dough Thompson, who spent nearly 20 years at Texas Roadhouse and served as CEO of chicken concept Tumble 22.

The brand chose Thompson because of his experience with building talent pipelines and growing careers. The move aligns with CAVA’s Flavor Your Future initiative, a development program aimed at attracting, developing, and retaining leaders. As part of this strategy, the fast casual created a new assistant general manager position. Sixty percent of these roles have been filled, and most are coming from internal promotions. So far, restaurants with assistant general managers are outperforming those without because of the added leadership support during peak dinner hours and weekend shifts.

“Running a multi-million dollar restaurant seven days a week is a lot of hard work, and we want to make sure that we’ve got everyone well-positioned for success and positioned for the future growth of the business,” Tolivar says.

CAVA expects 3 to 5 percent same-store sales growth in 2026. In January, the chain implemented a 1.4 percent price hike, which did not include the chain’s base bowl. The brand doesn’t plan to take any additional price for the rest of 2026.

“I’m certainly super proud of our teams and what they’ve been able to do, really in a very challenging environment for many,” Tolivar says. “They are focused on delivering a great guest experience with amazing culinary each and every day and providing a fresh, flavorful meal that makes you feel good while you’re eating it and after.”

Author: Staff Writer | Edited for WTFwire.com | SOURCE: QSR Magazine