Describe the emotional intelligence of the leaders and managers. Describe the emotional intelligence

  

Describe the emotional intelligence of the leaders and managers.
Describe the emotional intelligence of the employees. Include your assessment of both the leaders and the employees’ engagement with the organization.
What are your recommendations to increase the emotional intelligence of leader and follower?
What are your recommendations to increase employee engagement?
cava.pdf

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Company Background Packet
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Proprietary & Confidential
2
COMPANY PROFILE ……………………………………………………… 4
Leadership Team …………………………………………………………………..4
Company Overview ………………………………………………………………..5
Fast Facts …………………………………………………………………………….6
History & Development …………………………………………………………..6
Marketing and Brand ………………………………………………………………6
Product ………………………………………………………………………………..7
Business Update ……………………………………………………………………9
Proprietary & Confidential
3
Company Profile
Company Name:
Location:
Founded:
Website:
Holding Type:
Company Size:
Estimated Valuation:
Industry:
CAVA Group, Inc.
Washington, DC
2015
www.cava.com
Private
200+
N/A
Hotels, Restaurants, and Leisure
Leadership Team
Brett Schulman
Dan Jones
CEO
COO
Brett Schulman became CAVA’s chief executive
officer in 2010. CAVA’s line of dips and spreads
was growing rapidly, and the company was
considering adding a fast-casual restaurant
concept. Before joining CAVA, Schulman worked
in the finance industry and was COO of a familyled snack company.
Proprietary & Confidential
Prior to joining the team at CAVA in 2016,
Dan Jones worked at Starbucks for nearly 15
years, working his way up from store
manager to regional director of operations,
where he oversaw operations of 90
Starbucks stores in the New York City
metropolitan area.
4
Company Overview
As a culinary brand, CAVA is rooted in the Mediterranean
heritage of its founders: Ike Grigoropolous, Ted Xenohristos,
and Chef Dimitri Moshovitis, children of Greek immigrants.
The lack of Mediterranean small-plate, mezze-style cuisine
in the Washington, D.C. metro area inspired them to open
their full-service restaurant concept, CAVA Mezze, in 2006
in Rockville, MD.
Today, CAVA has grown to five full-service “mezze”
locations across the DMV metropolitan area (District of
Columbia/Maryland/Virginia), and CAVA offers a line of dips
and spreads available in over 200 Whole Foods nationwide
and other specialty grocers such as Mom’s Organic.
Exhibit: Image of the three founders
Source: CAVA Mezza Instagram
And now, CAVA aims for expansive growth with CAVA Grill, a fast-casual spinoff of the fullservice dining experience. CAVA Grill offers a flavorful and healthy fast-casual restaurant
experience featuring customizable salads and grain bowls. They have more than 50 locations
and are scheduled to launch multiple openings around the country.
Current CAVA Organizational Chart
Source: CAVA Group, Inc. Internal Documents
Proprietary & Confidential
5
Mission Statement
CAVA’s mission is to “fuel full lives” of their customers, their employees, their communities,
and their partners.
Fast Facts

As of 2018, CAVA Group owns and operates five CAVA Mezze locations as well as 50+
CAVA Grill locations and produces a line of prepackaged dips and spreads

CAVA Grill has raised over $95,000,000 across three rounds of fundraising

Since launching CAVA Grill, CAVA has been growing 75% year over year
History & Development
At the time CAVA opened in 2006, a Mediterranean style of cuisine was relatively unfamiliar
territory for the area. The three founders wanted to showcase their heritage with quality food
made and experienced in a Mediterranean way. CAVA Mezze, a full-service restaurant
concept, offered Mediterranean flavors through traditional small plates, dips, and spreads
intended to be shared for variety.
The menu’s dips and spreads, typical of Mediterranean cuisine, quickly became favorites; in
2008, CAVA began packaging them for organic grocers across the United States.
In 2011, hoping to reach new markets and new customers, the CAVA team decided to
capitalize on emerging trends and expand their brand further by creating a “fast-casual” dining
experience called CAVA Grill. The build-your-own-bowl concept utilized CAVA Mezze’s recipes
for protein options, including beef, chicken, lamb, falafel, and seasonal vegetables alongside
six different dips and spreads. CAVA Grill has since launched in multiple locations across the
U.S., including Washington, D.C.; California; Connecticut; Texas; and New York, with dozens
more opening each year.
Marketing and Brand
“Spread CAVA love.”
“We want everyone who interacts with our brand to feel something (good). We go above and
beyond to engage with customers outside our restaurants to keep CAVA top of mind. We
partner with people who care about doing good things, too.”
Creative Communication and Storytelling
Proprietary & Confidential
6
“Consumers want a brand they can connect with. From how your food is made to who is
making it, we express a lifestyle. Through innovative mediums & compelling visuals. To get
people talking about us.”
Build Customer Trust
“We have raving fans and loyal team members, because CAVA is trustworthy. Excellent
customer service is key. Even better is consistency across all touchpoints. With every delicious
recipe, seamless technology, talented hire, detailed nutrition information, collaborative
partner—we are ensuring trust in our brand.”
Unite
“From our products in Whole Foods to our Grills, we are one unified brand. CAVA is so much
more than the meal you eat. All of these experiences beyond your meal reflect who we are.
We’re all connected. We can help connect the dots.”
Product
Product at CAVA covers three major revenue-generating areas differentiated by usage,
design, or experience.
CAVA Mezze
The source of the original brand is the full-service CAVA Mezze restaurant with locations only
in the DMV metropolitan area. CAVA Mezze offers a family-style dining experience typical of
the Mediterranean heritage of the three original founders, which remains at the core of the
brand. The full-service restaurant has a greater variety of offerings and is known for their dips
and spreads. A fan favorite is the flaming cheese, which servers set ablaze at the table.
Exhibit: Images from CAVA Mezze restaurants—from left to right: flaming cheese, view of the Baltimore
location, small dishes from menu.
Source: Cava.com
Proprietary & Confidential
7
Dips & Spreads
The full-service restaurant spawned development of
CAVA’s retail line of 11 dips and spreads. The line includes
7 types of hummus; Harissa; Eggplant and Roasted Red
Pepper dip; Tzatziki; and “Crazy Feta,” CAVA’s best-selling
product in the line. Production occurs in Washington, D.C.
on the East Coast and Culver City on the West Coast.
CAVA’s Original Line of Dips and Spreads
Exhibit: CAVA spreads
Source: CAVA.com/products
CAVA Grill
CAVA Grill, the focus of these cases, is the group’s most recent venture and is a fast-casual or
Quick Service Restaurant (QSR) concept. The QSR offers a build-your-own-bowl-style
offering.
CAVA Grill at Lunchtime
Source: CAVA.com/locations
Proprietary & Confidential
8
Business Update
The focus for the next few years is on expansion of CAVA Grill’s presence across the country.
The real estate and development team is focused on what they call “the coastal smile.” This is
an area that encompasses locations running from the East Coast—where CAVA was
founded—to the West Coast, connecting through Texas.
With each location’s investment running about $2.5M, the revenue opportunity for CAVA Grill
must be significant. Compared to the 100–150 customers CAVA Mezze serves in a night, a
single CAVA Grill location can reach 1,000+ customers in a day, depending on location, in an
average space of only 2,500 square feet. The QSR industry standard for profitability is
between 15% and 25%.
At this point, an expansion rate of roughly 12 stores a year has proven sustainable, with stores
reaching the desired performance metrics and payback rate of 2–3 years. CAVA’s approach to
maximizing returns has been one of persistent collaboration across teams to improve store
performance on a continuous basis. This can mean anything from testing and implementing
small operational improvements in the speed of a line in-store to utilizing innovations relevant
to CAVA’s market and consumers, including online ordering and/or delivery.
In addition to improving operating efficiency across the board, the leadership team is actively
pursuing development with online ordering and is experimenting with delivery options and
providers.
UPDATE: In August 2018, CAVA Group announced the acquisition of Zoe’s Kitchen Inc., a
publicly traded chain of Mediterranean restaurants based in Plano, Texas.
CAVA agreed to pay $12.75 per share in a deal worth about $300 million.
As of August 2018, CAVA has 66 locations, mostly in the Mid-Atlantic, Northeast, and in
California; Zoe’s Kitchen, founded in 1995, has 261 locations in 24 states.
The deal is financed by a group of investors led by Panera Bread founder Ron Schaich
through his fund, Act III Holdings.
Brett Schulman continues to serve as CEO of the company.
Proprietary & Confidential
9

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