Fast casual restaurant

And be back with more spooky stuff,

even more spooky than Fast Casual.

We need more sounds for scary than ooh.

We'll think of some.

Oh, and hearts of palm? We thought that was jewelry.

So first, Chipotle created fast casual.

Then Sweetgreen created fresh casual.

Because Sweetgreen became the first food chain to host

It is, and I think early on in Sweetgreen, it was something that really helped us build our brand and build a community and tell stories around food that were more interesting and really highlight some of the core equities that we were doing differently.

We had a seasonal menu.

No one ever had seasonal menus that sourced things according to the seasons in Fast Casual.

So we wanted to highlight LTOs that highlighted those ingredients or chefs or really bold flavors.

I got 40-something tattoos on my body.

I don't look like the average CEO in Fast Casual.

I come from a very dangerous place, but I'm dangerous here, you know? So me knowing that, knowing that I could sit with anybody and make it work, create a partnership.

That's powerful, though, because they say if you want to really get somebody, they need to not anticipate that you're coming.

But now with both wisdom and knowledge, you know,

sometimes I'm sitting around.

Honestly, humbly speaking, and I could be in certain rooms and there's conversations in Fast Casual or anything.

And I'd be like, they just don't know I'm about to be the face of Fast Casual.

So we've seen a similar uptick in sales.

in limited service, and that's not driven all by Fast Casual, but it's skewed to Fast Casual because people do go there for the experience.

There's a little bit of food theater in the make line, those sorts of things.

The value of building a Chipotle ball looks different in person than it does through a delivery app.

It's you know, there's another segment called Fast Casual.

But a lot of these and I'm not going to mention any names, a lot of these fast casual restaurants and I'm not putting down Panera Bread.

They have frozen food that they're just reheating in the kitchen.

Yep.

You know, I mean, it is.

It's you know, there's another segment called Fast Casual.

But a lot of these and I'm not going to mention any names, a lot of these fast casual restaurants and I'm not putting down Panera Bread.

They have frozen food that they're just reheating in the kitchen.

Yep.

There's another segment called Fast Casual.

But a lot of these, and I'm not going to mention any names, a lot of these Fast Casual restaurants, and I'm not putting down Panera Bread, they have frozen food that they're just reheating in the kitchen.

And, you know, I spoke to someone who worked at a relatively high end.

italian restaurant and they were getting their lasagna at costco frozen costco lasagna and just reheating it in the kitchen and selling it at a huge markup so you know you want to go if you're going to go to a restaurant a lot it helps to know the owner it helps to know the waitress or the waiter behind the behind the counter.

Yeah, an overnight success, years in the making, as they say.

What is the space that you think, you know, Fast Casual obviously is a space that's grown overall, but specifically regarding Kava, what is the space that the brand filled or the insight that it unlocked about the consumer that created such success in the marketplace?

I think for us, we're really rooted in that spirit of Mediterranean hospitality, which is really about generosity, abundance and being welcomed and seen.

And I think that spirit of just savoring life, slowing down a little bit is kind of how we bring our food to life.