A SEISMIC SHIFT IN DINING HABITS FORCED MENUS TO CHANGE COURSE

When shelter-at-home mandates went into effect last March, fast-casual CAVA noticed its average check size starting to grow significantly for off-premise orders. “We understood this to mean that guests were placing multi-entree orders for their families and companions at home,” said Ted Xenohristos, CAVA's chief concept officer. “This led us to launch an entirely new menu category—Family Meals—allowing guests to order their favorite customizable bowls as they normally do, but now with the option of feeding larger groups.”

In the last year, many restaurants revamped their menus more times than they had in the previous five. They shortened, streamlined and simplified the selection to more easily execute dishes with an often-reduced kitchen crew. Chefs and menu developers added items that traveled well for carryout and delivery. And as at CAVA, family meal bundles and meal kits for housebound customers skyrocketed in popularity.

While many of these changes were initially seen as stopgap measures to stay afloat, they jolted restaurants into realizing they had stumbled on a pretty good thing. Operators are now expanding on these adaptations and using them as a platform to explore more ideas.

CAVA saw its dinner daypart sales increase 10%, as families continued to seek convenient, healthy and affordable meal options over the last year, said Xenohristos. “Family meals were just one of the ways we followed rapidly shifting guest behaviors to inform our menu strategy.”

In the spring of 2020, Mediterranean-focused CAVA introduced another new menu category: Chef-Curated Bowls. “These were already on our culinary roadmap, but we realized they were an increasingly important option for guests as they engaged with us more exclusively on digital platforms,” said Xenohristos. “We’ve always been proud of the level of customization on our menu, but we also recognized that guests ordering for the first time on our app, or third-party delivery platforms, may appreciate additional help navigating the new flavors.”

Four curated bowls launched the category and two additional ones were added in both fall and winter. “Guests have been particularly drawn to the Harissa, Avocado, Chicken and RightRice bowl and our new vegan lentil Avocado Bowl,” Xenohristos reported.