CAVA — Restaurant in Daytona Beach

Review for CAVA – Daytona Beach

As soon as I walked into the store, I was not greeted properly, which immediately set the tone for my visit. When I walked to the front left side to order my bowl, I noticed that some of the employees—possibly new hires—seemed unsure about which foods were which. A few employees with more experience had to step in and assist, which was good to see, but it also showed that training consistency is lacking.

The fountain drink area was not stocked in a timely manner, which added to the overall impression of disorganization. After ordering, I sat down to enjoy my food and observed the kitchen area. As a manager myself in the food industry, it was clear that there was a lack of structure and leadership. Issues like this typically start at the GM or higher management level—if employees are not being properly trained, it reflects directly on leadership.

It appeared there was only one manager working in the restaurant, which is not sufficient for a place with multiple stations and newer staff. There really needs to be at least two or three managers to ensure the operation runs smoothly and that there’s a system in place. I also noticed that the new hires didn’t have food labels or visual guides to help them learn the menu items—something simple that the GM or higher management could easily implement to improve training.

In the kitchen, the grill cooks seemed to be moving slower than expected, possibly due to lack of proper training or oversight. If they haven’t been trained adequately, why isn’t there a manager or lead trainer assisting them closely? Relying on one manager to run the entire restaurant creates stress for everyone and leads to inefficiencies. If having more managers isn’t an option, then appointing a strong team lead during each shift could make a big difference.

I also overheard one of the employees mention that the dishes were stacking up high, which was a little concerning to hear as a customer. Is there not a dishwashing machine to help get dishes done quicker? Or are there not enough employees scheduled to maintain that area? It raises questions about whether the kitchen’s sanitation is being maintained to the same standard as the front of the restaurant. Hopefully, this was just a rough day and not a reflection of the normal operations.

Overall, it seems like the team is hardworking but under-supported, and the training process needs serious reevaluation. I encourage the GM and upper management to take a closer look at their systems, improve communication, and create a more positive, structured environment for their staff. When employees feel supported, the guest experience improves naturally.

On a positive note, the cinnamon and sugar pita chips were fantastic—soft, warm, and perfectly sweet. The food temperature and quality were also good, which shows that the team has potential and truly cares about the product.

Right now, I’d say this restaurant is about 30–40% of the way to being great. With better management structure, stronger training, and proper support, I believe CAVA Daytona Beach could easily reach its full potential. I hope to return in the future and update this review with a more...

Visited CAVA in Daytona recently and spent about $20–30 on my meal. Overall it was a solid fast-casual experience. The setup is the familiar build-your-own format — you choose a base (greens, grains, or pita), a protein, and a range of hot toppings, dips and sauces. My bowl was flavorful and fresh, with bright, well-seasoned ingredients and generous portions.

Service was efficient and friendly; the line moved quickly and my order came out warm and well assembled. The dining area felt clean and modern, with a casual vibe that works for a quick lunch or a relaxed dinner. Noise level was moderate, typical of a busy spot, and there were enough seats available when I went.

Value felt fair for the quality and portion size — the $20–30 range reflected extras like a drink and add-ons, but I left satisfied. If you’re after quick, fresh Mediterranean-style food with plenty of customization options, this CAVA is a good choice. Tip: go slightly off-peak if you want a quieter seat, and consider skipping one or two add-ons if you want to keep the...

I have been going to Cava since its early years when it opened up in the DMV area. IYKYK. I was a long time Cava customer but sometimes you just gotta know when to put boundaries down. And this is my boundary. Placed a mobile order on the app. Arrived 10 minutes after the estimated time it would be ready and waited another 20 minutes for food I never received. Just kept getting told “it’s coming.” Watched them prepare and hand other mobile orders out but not mine. I can make a green & grains bowl at home and roast my own veggies with that kind of time that i waited for mid overcooked veggies, tough meat, and small portions. No thanks. I’ll take my business elsewhere. There’s plenty of Turkish and Greek restaurants in the area and a new shawarma place on A1A who would love to have my $$ and will cook me a nice meal and provide great service. Goodbye Cava, parting is such...