Good food and fun knows no boundaries. McDonald’s has over 32,000 locations in more than 100 countries around the globe.  We serve more than 60 million people around the world every day.

 

Here at First Watch, we begin each morning at the crack of dawn, slicing fresh fruits and vegetables, baking muffins and whipping up our French toast batter from scratch. Everything is made to order, and freshness is never compromised. We don’t use heat lamps or deep fryers — we use only the finest ingredients possible for the freshest taste around.

When you arrive, we welcome you with a pot — not just a cup — of our Sunrise Select Premium Blend^® coffee, along with complimentary newspapers and WiFi Internet access.

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When Chipotle (pronounced chi-POAT-lay) opened its first store in 1993, the idea was simple: demonstrate that food served fast didn’t have to be a “fast-food” experience. We use high-quality raw ingredients, classic cooking methods and distinctive interior design–features that are more frequently found in the world of fine dining. When we opened, there wasn’t an industry category to describe what we were doing. Some 16 years and more than 900 restaurants later, we compete in a category of dining now called “fast-casual,” the fastest growing segment of the restaurant industry, where customers expect food quality that’s more in line with full-service restaurants, coupled with the speed and convenience of fast food.

We try to do a few things really well. We elevate basic raw ingredients into food that’s richer and more sophisticated through our recipes and cooking techniques. Similarly, our restaurant design transforms simple materials in distinctive ways, giving our restaurants a style that’s more architectural in nature and less dependent on standardized design elements.

Our focus has always been on using higher-quality ingredients and cooking techniques to make great food accessible to all people at reasonable prices. But our vision has evolved. While using a variety of fresh ingredients remains the foundation of our menu, we believe that ‘fresh is not enough, anymore.’ Now we want to know the sources for all of our ingredients, so that we can be sure they are as flavorful as possible while we are mindful of the environmental and societal impact of our business. We call this idea, Food With Integrity, and it guides how we run our business.

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Our Mission:

The American Bistro style menu is designed around moderate pricing with high-quality preparation and presentation. The cuisine is influenced by classical cooking techniques and seasonal offerings with an emphasis on freshness. A carefully hand selected wine list invites the quest to experiment with food and wine pairings, as well as wine makers they may not have sampled in the past – all within a moderate price structure.The restaurants interior is designed to be warm, yet modern, enveloped in soft lighting, rich colors and accents of wood and stone. The ambiance creates an air of casual sophistication.

Ted, Ike, and Dimitri took notes from nonnas and uncles at kitchen counters and over bottles of wine along the way, and they decided to build something great.

Because they knew something we all know to our bones — that food is important. It connects people. It closes gaps between us and it invites us along for the ride. But most of all, they knew that it better be damn good!

So here we are. The guys added some friends and family to help us grow, and they made choices about what mattered. And together, we’re making something that feels a little like our roots and a lot like where food’s going next.

Because we believe you shouldn’t have to choose healthy over satisfying. And you shouldn’t have to choose substance over flavor. You can have it all — and we work hard every single day to make sure that promise stands.

CAVA can trace its roots back to a single restaurant in Rockville, Maryland, and today includes nearly 80 chef-casual restaurants and a line of chef-created dips and spreads sold in more than 250 Whole Foods market locations and specialty grocery stores.

In 2018, CAVA joined together with ZOËS Kitchen — and together we’re sharing a passion for bold, craveable meals and exceptional guest experiences with eaters across the country.

We made this food for you, friends. Now let’s EAT!

 

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