Brett Schulman's guest appearances

Brett Schulman

Restaurant Unstoppable with Eric Cacciatore

Tastemakers Podcast

QSR Uncut

Founders Focus

Paul Damico

Tom Gordon

Justin Rosenberg

Jae Kim

Joe Koss

Greg Dollarhyde

Steve Heeley

Rohit Bhargava

Matt Cooper

Kim Malek

Chris Simms

Davyeon Ross

David Morton

Roy Rogers

Brian Niccol

OwlTail

How can you keep up with shifting customer expectations?You have to meet your customers where they are.Brett Schulman, CEO and Co-Founder of CAVA, has been able to adapt to accelerated trends by putting his customers and team first.(0:43) Pre-COVID trends have been accelerated and amplified(2:21) Transformational changes that have occurred over the past year(3:55) Set the bar high in order to keep up with changing environments and regulations(4:49) Supporting team members(6:17) Adapting to accelerated trends (curbside pickup, delivery, etc.)(9:31) Prioritizing digital hospitality to meet customer needs(14:16) Balancing digital vs. physical channels(15:51) Geographic shifts = behavior changes of the COVID consumer(19:11) What trends will stick what will fade away(23:00) Advice for other business leadersCheck out Scott's Entrepreneur article to learn what he took away from this conversation - "How COVID Has Accelerated Customers Controlling Everything"Have feedback? Connect with Scott Case on LinkedInVisit foundersfocus.com to join the live video sessions, watch past sessions, and see what topics are up next.

How can you keep up with shifting customer expectations?You have to meet your customers where they are.<a href="https://www.linkedin.com/in/brettschulman/" rel="nofollow" target="_blank">Brett Schulman</a>, CEO and Co-Founder of <a href="https://cava.com/" rel="nofollow" target="_blank">CAVA</a>, has been able to adapt to accelerated trends by putting his customers and team first.<ul><li>(0:43) Pre-COVID trends have been accelerated and amplified</li><li>(2:21) Transformational changes that have occurred over the past year</li><li>(3:55) Set the bar high in order to keep up with changing environments and regulations</li><li>(4:49) Supporting team members</li><li>(6:17) Adapting to accelerated trends (curbside pickup, delivery, etc.)</li><li>(9:31) Prioritizing digital hospitality to meet customer needs</li><li>(14:16) Balancing digital vs. physical channels</li><li>(15:51) Geographic shifts = behavior changes of the COVID consumer</li><li>(19:11) What trends will stick what will fade away</li><li>(23:00) Advice for other business leaders</li></ul>Check out Scott's Entrepreneur article to learn what he took away from this conversation - "<a href="https://www.entrepreneur.com/article/365521" rel="nofollow" target="_blank">How COVID Has Accelerated Customers Controlling Everything</a>"Have feedback? Connect with <a href="https://www.linkedin.com/in/tscottcase/" rel="nofollow" target="_blank">Scott Case on LinkedIn</a>Visit <a href="http://foundersfocus.com/" rel="nofollow" target="_blank">foundersfocus.com</a> to join the live video sessions, watch past sessions, and see what topics are up next.

Meet Your Customers Where They Are - with Brett Schulman, CEO of CAVA

Childhood friends and first-generation Greek Americans Ted Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis first opened full-service restaurant Cava Mezze in Washington, D.C., in 2006. The fast-casual spinoff, CAVA, opened in nearby Bethesda, Maryland, in 2011 and has since grown to 75 locations across the country, bringing authentic Mediterranean flavors to American consumers in markets big and small. In this interview with QSR editor Sam Oches, CEO Brett Schulman discusses CAVA's evolution, its big acquisition of Zoes Kitchen, and how the brand is transforming Americans' perceptions of Mediterranean flavors and ingredients.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Childhood friends and first-generation Greek Americans Ted Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis first opened full-service restaurant Cava Mezze in Washington, D.C., in 2006. The fast-casual spinoff, CAVA, opened in nearby Bethesda, Maryland, in 2011 and has since grown to 75 locations across the country, bringing authentic Mediterranean flavors to American consumers in markets big and small. In this interview with QSR editor Sam Oches, CEO Brett Schulman discusses CAVA's evolution, its big acquisition of Zoes Kitchen, and how the brand is transforming Americans' perceptions of Mediterranean flavors and ingredients. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.QSRmagazine.com" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

4 - CAVA's Brett Schulman

This is a conversation with Brett Schulman, the CEO of Cava. Cava Grill is one of the fastest growing restaurants in the country, and the Cava Group became one of the largest fast-casual companies in the US with their purchase of Zoe’s Kitchen last year. This was recorded at the Restaurant Technology Summit in Washington DC which is hosted by the great people at Cohn Reznick. Enjoy!

This is a conversation with Brett Schulman, the CEO of Cava. Cava Grill is one of the fastest growing restaurants in the country, and the Cava Group became one of the largest fast-casual companies in the US with their purchase of Zoe’s Kitchen last year. This was recorded at the Restaurant Technology Summit in Washington DC which is hosted by the great people at Cohn Reznick. Enjoy!

Cava - Brett Schulman 