Washington, D.C. — CAVA, a fast-casual Mediterranean brand, has appointed Doug Thompson as chief operations officer, effective March 2. In this role, Thompson will oversee CAVA’s restaurant operations and field teams as it continues its rapid expansion across the country. Thompson is a veteran in the industry; most recently he was CEO of Tumble 22 Texas Chicken Joint, a Texas-based chicken concept.
Thompson also spent over two decades at Texas Roadhouse, where he served as COO and vice president of operations. While there, he oversaw widespread development of new restaurant openings, helped develop two new restaurant concepts and directed operations through 40 consecutive quarters of positive comparable sales. Throughout his time with Tumble 22 Texas Chicken Joint, Thompson led significant expansion and growth, doubling the number of locations and building the infrastructure and team to support its ambitious plans. Over the course of his expansive career, Thompson also served in roles at Carrabba’s Italian Grill and Outback Steakhouse.
“Doug is the kind of leader who puts people at the center of everything he does, and that’s exactly the ethos that CAVA was founded upon,” says Brett Schulman, co-founder and CEO of CAVA. “We’re at a meaningful inflection point in our journey, and as we continue to scale, our commitment remains clear: to run great restaurants, care deeply for our teams, delight our guests with Mediterranean warmth and hospitality, and ensure CAVA is a place where people build lasting careers, not just find a job. Doug’s career began on the line as a grill cook and restaurant operator, and that experience has shaped how he leads with empathy, humility and a deep respect for the people who power our restaurants every day. We’re thrilled to welcome Doug to the CAVA table and confident he will help us grow in a way that stays true to who we are.”
SOURCE: CAVA