CAVA, the renowned Mediterranean fast-casual dining chain, has marked a significant expansion in its operations with the opening of a new $35 million food production and packaging facility in Verona, Virginia. This strategic move is set to enhance the infrastructure supporting both its restaurant operations and its consumer packaged goods offerings.
The newly inaugurated facility is designed to underpin the production needs of at least 750 CAVA locations. Specializing in the creation of CAVA’s beloved dips and spreads like tzatziki and Crazy Feta®, along with a selection of dressings, the Verona plant boasts an impressive production capacity. Equipped with advanced high-pressure processing technology, it can churn out over 100,000 pounds of products daily. This technology ensures that the freshness and nutritional value of ingredients are preserved without relying on preservatives, thus maintaining the authentic taste that CAVA is known for.
Brett Schulman, Co-Founder and CEO of CAVA, emphasized the operational advantages provided by the new facility. “This centralized production not only simplifies operations at our restaurants but also enhances cost-efficiency and ensures that our chef-crafted recipes are consistently of high quality and integrity, even at scale,” Schulman noted.
Environmental sustainability and employee well-being have also been prioritized in the design of the Verona facility, which features a CO2 refrigeration system among other eco-friendly innovations. These additions underscore CAVA’s commitment to sustainability and corporate responsibility.
The launch event was graced by Virginia Governor Glenn Youngkin and other dignitaries, reflecting the significance of this venture for the local economy. Governor Youngkin lauded the initiative for its potential to drive economic growth in Augusta County and the wider Shenandoah Valley area.
The establishment of this facility is a testament to CAVA’s commitment to delivering healthful, flavorful food while expanding its market reach in the rapidly growing sectors of limited-service restaurants and wellness-oriented food products. This development not only promises to enhance CAVA’s operational efficiencies but also positions the company to meet the rising demand for its products with greater agility and reduced environmental impact.