Fast casual restaurants are getting an upgrade...

The fastest growing food service segment is being enriched by chef casual concepts: casual restaurants with a chef that makes their mark on the menu. Quick, flavorful and healthy meals for less than ten dollars: the gastronomy-focused fast casual restaurant is gaining ground.


The American CAVA is growing like there’s no tomorrow. The first chef-casual concept opened in Bethesda near Washington D.C. in 2011. Today the counter is close to 80. The restaurant was founded by three childhood friends from Greece. They were raised in families with a passion for food and drinks, and wanted to bring that kind of homemade quality to the American consumer that cares about their health. CAVA mostly has restaurants on the east and west coast.


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