Discover Top Restaurants for Unforgettable Dining Experiences
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While most restaurants launch with bloated menus, Cava did the opposite. Brett Schulman kept the menu small and built it around shared ingredients. That one move cut their food costs to just 15% of sales, unlocked bulk discounts with suppliers, and made ordering easier for guests. Most restaurants spend 30–40% of every sale on food. Cava spends half that—and guests actually prefer the simplicity. Sometimes, less isn’t just more. It’s more profitable. | Owner.com
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