Inside the Routine of Brett Schulman: The CEO Behind Cava’s Rapid Expansion

A Path to Leadership

Brett Schulman, the 54-year-old co-founder and CEO of the Mediterranean restaurant chain Cava, did not start his career in the culinary world. After interning at a law firm during college, Schulman realized the legal profession was not for him. He spent a decade in corporate finance before pivoting to entrepreneurship, where he assisted his wife in building a natural snack food company called Snikiddy. The couple spent two years bootstrapping the business without a salary.

In 2009, a professional connection introduced Schulman to Ted Xenohristos, who operated a restaurant called Cava Mezze. After helping the business achieve profitability, Schulman joined founders Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis as their fourth partner. The team spent a year adapting the full-service restaurant model into a fast-casual, walk-the-line format. The first Cava location opened in January 2011, and the company has since grown to over 500 locations.

The Discipline of a CEO

Schulman emphasizes that his role has required constant reinvention as the company transitioned from a startup to a public enterprise. He credits his ability to manage these shifting demands to structured time management, noting that he is known among his colleagues and family for being “obsessively punctual.” For Schulman, strict adherence to a schedule is a matter of respect for his team and the organization.

His day typically begins at 6:30 a.m. with a review of the previous night’s sales reports. He maintains a home gym to save time, working out for 45 minutes while catching up on market news via CNBC. Before heading to his Washington, D.C. office, he prioritizes family time, including a morning coffee ritual where he prepares oat milk lattes—a hobby he says has helped him improve his latte art.

Office Life and Operational Involvement

Schulman arrives at the office by 8:15 a.m. to review industry news and prepare for a day of meetings. While Cava maintains a hybrid work policy, Schulman prefers to be in the office when he is not traveling. His calendar is carefully managed by an executive coordinator, with time blocked out for recurring business needs like earnings planning, board meetings, and quarterly town halls.

Despite the demands of running a public company, Schulman insists on maintaining a direct connection to the restaurant floor. He makes it a point to work a shift in a Cava location every quarter. During the workday, he frequently walks to a nearby Cava to eat, often sampling new menu items to ensure quality control. His current order reflects the brand’s variety, featuring a mix of power greens, harissa honey chicken, steak, and various Mediterranean-inspired toppings.

Balancing Work and Personal Life

Schulman typically leaves the office between 5:30 p.m. and 6:00 p.m. to return home for dinner with his family. He notes that his wife is a skilled cook, and they enjoy preparing a wide range of cuisines at home. Evenings are reserved for family time, which includes walking the dog and watching television. Before retiring between 10:30 p.m. and 11:00 p.m., he reviews documents for the following day to ensure his meetings remain efficient.

For Schulman, maintaining seven to seven-and-a-half hours of sleep is a non-negotiable requirement for staying fresh. His personal interests outside of the office include trail running, golf, and occasionally binge-watching streaming series, such as “The Bear,” with his family.

Source: businessinsider.com