Childhood friends and first-generation Greek Americans Ted Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis first opened full-service restaurant Cava Mezze in Washington, D.C., in 2006. The fast-casual spinoff, CAVA, opened in nearby Bethesda, Maryland, in 2011 and has since grown to 75 locations across the country, bringing authentic Mediterranean flavors to American consumers in markets big and small. In this interview with QSR editor Sam Oches, CEO Brett Schulman discusses CAVA's evolution, its big acquisition of Zoes Kitchen, and how the brand is transforming Americans' perceptions of Mediterranean flavors and ingredients.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at [email protected].

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