Keeping things fresh on the restaurant side of retail can be quite a challenge, in every conceivable way. Offering healthy food that people actually want to eat, making sure it stays safe throughout the supply chain, and creating a restaurant experience that people want to go back to are all big challenges, for restaurants of all shapes and sizes. In this episode, we’re talking to CAVA’s CEO, Brett Schulman, about how this healthy Mediterranean brand is overcoming these challenges through a positive culture, intelligent applications of technology, and a vertically integrated supply chain that keeps great ingredients fresh.

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