CAVA reaches 500 restaurants as new units post over $3 million in sales
- Opened 500th restaurant in Minneapolis, entering Minnesota and reaching 30 states
- New units generate over $3 million in average annualized sales with productivity above 100%
- Plans to exceed 1,000 restaurants by 2032, requiring workforce growth to over 30,000 employees
- Community Day program has raised more than $1 million since 2019 for food insecurity causes

*this image is generated using AI for illustrative purposes only.
CAVA (NYSE: CAVA) has reached a significant operational milestone, opening its 500th restaurant in Minneapolis. This expansion marks the company's entry into Minnesota, bringing its footprint to 30 states and the District of Columbia.
The fast-casual Mediterranean brand is currently ahead of schedule toward its goal of surpassing 1,000 restaurants by 2032. The milestone underscores strong unit economics, with new locations generating more than $3 million in average annualized sales and maintaining productivity levels above 100%.
Expansion strategy and unit performance
CAVA’s development approach balances entry into new markets with density building in established areas. The company maintains a pipeline across suburban and urban settings, ensuring consistent brand experience through rigorous preparation protocols.
| Metric | Value | Context |
|---|---|---|
| Total Restaurants | 500 | As of September 23, 2026 |
| Average Annualized Sales (New Units) | >$3 million | Per new restaurant |
| New Restaurant Productivity | >100% | Relative to system average |
| Team Members | >15,000 | Current workforce |
| Projected Workforce by 2032 | >30,000 | Target headcount |
Each new opening involves months of coordination across real estate, design, construction, and supply chain teams. In new markets, approximately 45-50 team members undergo extensive training, supported by dedicated leads and station trainers to ensure service consistency from day one.
Workforce growth and community impact
The company is scaling its workforce alongside its physical footprint, aiming to employ more than 30,000 people by 2032. Through the Flavor Your Future platform, CAVA focuses on internal career advancement and leadership development to support this rapid expansion.
To mark the occasion, CAVA co-founders Brett Schulman, Chef Dimitri Moshovitis, Ike Grigoropoulos, and Ted Xenohristos attended the ribbon-cutting ceremony in Minneapolis. The company presented a charitable donation to The Food Group, its official Community Day partner for the opening. Since 2019, CAVA’s Community Day program has raised more than $1 million in monetary and food donations to combat food insecurity nationwide.
Menu innovation and brand evolution
Fifteen years after opening its first fast-casual location in 2011, CAVA continues to evolve its menu while retaining core Mediterranean ingredients. The brand offers more than 17 billion possible ingredient combinations, allowing guests to customize bowls and pitas. Recent additions include proteins like Glazed Salmon and Chicken Shawarma, alongside new pita chip flavors such as Garlic Ranch and Harissa BBQ.
How will the transition from 500 to 1,000 units impact CAVA's supply chain resilience and cost structure as it scales?
Can CAVA sustain its >$3 million average unit volume in the Minneapolis market given its lack of brand density compared to established regions?
What are the implications of doubling the workforce to 30,000 by 2032 on labor costs and operational efficiency in a tightening labor market?

































