It didn't take long for Souvla to make a name for itself in the fast-casual industry. Launched in San Francisco in 2014, the brand quickly became a favorite among those looking to spot future top performers across the category. How did it become such a cult favorite? Credit goes to founder and CEO Charles Bililies, whose fine-dining pedigree extended to Souvla, from its chef-forward menu to its all-Greek beverage menu and its elevated hospitality program.
In this conversation with QSR editor Sam Oches, Bililies explains why he left the fine-dining world for fast casual, and he tells us which two business components are the most critical to restaurant-industry success.

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