the stu; they do right and we also learn
from them, as well. Like their catering,
for instance, is top notch. Our catering
What do you think they might be able
to learn from you?
Dimitri: I think just putting a little bit
more soul into the food. And I’m speaking strictly from a food perspective. Big
flavors, that’s always been our thing at
CAVA is big bold flavors. I think bringing some of that, bringing some spice.
So what do you eat at CAVA—and
what are the biggest mistakes people
make when customizing their meals?
Dimitri: I always pick up a rice bowl with
spicy lamb meatballs, harissa, all the veggies. I always add the seasonal toppings
and/or dressings to see how the new combinations are working. When we made the
menu, and when we develop new items,
we make sure that anything you put in the
bowl is all in complete harmony with each
other. ;e biggest mistake is not putting
enough in your bowl.
Has this amazing business growth
Dimitri: I think it’s made us more appreciative of what we have. We do have a
huge responsibility, not only for the
employees, but for our culture and what
we stand for. ;ere are certain things
that always change when you get bigger,
but if the core stu; stays there—don’t
compromise on food, don’t compromise
on service, treat the team the way the
team’s supposed to be treated—I think
that’s the base in the winning recipe.
Ted: What’s always driven us [is that] we
can’t fail because we can’t let our parents
down. ;ey helped us build this restaurant, they came over here, all the way
from another country, they busted their
butts, they worked construction, waited
tables, they did everything they could to
give us an opportunity.
So do you feel a lot of pressure?
Ike: I don’t think we feel pressure. But
there’s definitely something. You want