Cava reported a 9% increase in same-store sales for the second quarter, a period that included a brief dip in demand after two separate food-safety scares linked to other suppliers.
The fast-casual chain, which specializes in Mediterranean-inspired bowls and pitas, saw traffic rise 5.3% in the quarter ending July 12. Revenue climbed 31.3% to $365.4 million, while net income grew more than 25% to $23 million.
Sales rebound after cyclospora scare
Cava was not connected to either the cyclospora outbreak tied to leafy greens or the later salmonella cases linked to jalapeños. But consumers briefly avoided salads, CEO Brett Schulman said during a Tuesday earnings call.
“Our second quarter results show the continued strength of our category-defining brand and the resonance of our value proposition with today’s consumer,” Schulman said in a statement. The chain does not use the suppliers implicated in the outbreaks, and sales have already recovered to mid-single-digit growth in the current quarter.
The menu’s flexibility helped. While salads saw a temporary decline, other formats—including pitas and grain bowls—kept customers coming. Schulman pointed to the Pomegranate Glazed Salmon, introduced in April, as a standout. The dish has driven more third-party delivery orders and lifted the overall menu mix, the company said.
Cava is testing a new Roasted Garlic Shrimp and may add it to the menu later, though no final decision has been made. The salmon will remain available through the end of the year.
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New locations and kitchen efficiencies
The chain opened 17 new restaurants in the quarter, bringing its total to 476. Newer markets like Mishawaka, Indiana, and Downington, Pennsylvania, are performing above expectations, Schulman said. This year, Cava will enter Las Vegas for the first time, with a San Francisco Bay Area location planned for 2025.
Average unit volume rose to $3.1 million, up from $2.9 million the previous year. The company also began rolling out pre-marinated chicken to reduce prep work for staff.
Schulman attributed the growth to the chain’s adaptability. “The proven portability of our concept and the growing demand for our differentiated Mediterranean cuisine and welcoming hospitality” have helped new locations thrive, he said.
For customers, the rebound means little more than a return to familiar routines—ordering a grain bowl or pita without second-guessing the greens. The salmon’s popularity suggests they’re also willing to pay a little extra for something new, even if the menu’s core remains unchanged.
Cava’s expansion into new cities could make that choice easier for more people. The chain’s average unit volume suggests those new locations won’t just attract curious first-timers; they’ll keep them coming back.