Every year, the Robert H. Smith School of Business brings in the best CEOs in for the speaker series, CEO at Smith. This year, the school proudly welcomed back Brett Schulman, CEO of Cava and a proud Terp from the Class of ‘95.
Cava is a fast-casual Mediterranean restaurant chain that offers customizable meals with fresh and flavorful ingredients. The restaurant allows customers to build their own meals, choosing from various bases, proteins, and toppings. Cava emphasizes healthy and wholesome options, catering to diverse dietary preferences, including vegan, vegetarian, and gluten-free diets. The chain strives to provide bold Mediterranean-inspired flavors while promoting a balanced, nutritious dining experience.
Cava is known for its welcoming atmosphere, fresh ingredients, and refreshing juices. The brand’s inviting colors and design create a happy vibe, and their app is both aesthetically pleasing and easy to use for rewards and ordering ahead. You can choose from the menu, or build your own bowl or pita with unique toppings like tzatziki, falafel, fiery broccoli, persian cucumber, avocado, and more! The possibilities are endless.
“To bring heart, health, and humanity to food”
Cava’s slogan reflects its mission to use food as a way to unite people and create a more inclusive world. This Mediterranean fast-casual chain not only focuses on fresh, flavorful meals but strives to make a positive impact through the food experience.
Fireside Chat with Brett Schulman, Hosted by Dean Dr. Prabhudev Konana
How Cava was Born
Dr. Konana hosted a fireside chat with Brett Schulman, where they discussed all things Cava, with Dr. Konana asking questions and engaging the audience of students. Schulman began by sharing how he grew tired of his corporate job in finance, feeling unfulfilled and seeking a change.
Cava started as a full-service restaurant called Cava Mezze. When a UMD friend reached out for advice due to challenges the restaurant was facing, Schulman joined as the fourth partner. He was inspired by Cava’s vibrant culture, warm hospitality, and outstanding food, which sparked an idea: what if this experience could be shared with the world? After a year of careful planning, the first Cava fast-casual restaurant opened in Bethesda, bringing that vision to life. Schulman expressed that when people think of fast-casual dining, he wants them to think of Cava.
Cava Culture
Throughout the chat, Schulman emphasized the importance of culture and happiness within his restaurant. He shared that “everyone’s welcome at our table,” stressing how vital the energy of the workplace is and how you can tell whether the staff and customers are happy to be there. Schulman is always thinking of ways to improve his workers’ lives, knowing that happy employees lead to happier customers. He believes in building emotional connections, fostering positive environments, and surrounding yourself with good people. For him, food is culture, it’s not just about serving customers quickly, but about creating lasting connections that build brand affinity and humanity. Schulman wants his workers to have a career, not just a job, which ultimately enhances the experience for both employees and guests.
Taking the Leap
Schulman discussed the risks involved in taking an entrepreneurial leap of faith, highlighting the challenge of leaving a stable corporate career to pursue an entrepreneurial endeavor.
He emphasized that taking risks is essential to reaching the next level of success, as growth often requires stepping outside of your comfort zone and embracing uncertainty. He encourages the audience to “understand your strengths and where they truly resonate. When you’re passionate about what you do, you’ll love it, just like I do”
Inside Scoop -- Brett's Bowl
Now, onto the burning question everyone’s been waiting for: What does the CEO of Cava order? Well, you're about to find out! Schulman’s go-to is a bowl with half arugula and half saffron rice, hummus and crazy feta dip, a mix of harissa honey chicken and steak, fiery corn and broccoli, pickled onions, tomato, pita crisps, and lemon herb tahini. And if he’s feeling spicy, he adds hot harissa vinaigrette. If that doesn’t make you crave Cava, I am not sure what will! After recently opening its first location in Chicago, Cava is set to continue expanding across the Midwest, with San Francisco and Seattle as its next targets.
A huge thank you to Brett Schulman for visiting the Smith School! His insights were truly inspiring and left a lasting impact on our members and everyone who attended. Now, go treat yourself to some cavalicious Mediterranean cuisine!
-Skyler Klein
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