Interpretation submission 73026

converted into a prohibited fast-food use merely because it offers take-out as an accessory service. Indeed, full-service restaurants similarly offer take-out as an accessory service, whether through a digital application or website. C. Ordering and Waiting Time The in-person ordering process is interactive and individualized, with additional time spent with guests that may have special requests or allergy-related communication. The average dine-in guest will proceed through the line and then remain on the premises for approximately 30 minutes to enjoy their meal. CAVA does not promise immediate service, and the preparation time depends on the guest's selections and the operational conditions at the time of the order. D. Dine-in Operations, Serviceware, and Hospitality In an effort to align with our mission to welcome all to our table, the proposed dining room will contain 28 indoor seats at 10 tables and an additional 6 counter seats, together with 20 seasonal outdoor seats and 6 tables, for a total of 54 seats. The floor plan allocates approximately 885 square feet of the customer area to indoor dining (38%) with an additional 800 square feet serving guests on the patio, compared with approximately 68 square feet to order pickup and queuing (3%). This location will receive the benefit of our Mediterranean-inspired Project Soul design initiative, which includes cushioned seating, warm, natural leaning finishes (tile, wood, warm colored paint), decorative lighting fixtures, custom artwork and 14 Ridge Square NW, Suite 500, Washington, DC 20016

Page | 3 lots of greenery. The location is intended to provide a warm, comfortable setting for lunch and dinner and to encourage guests to remain and consume their meals on site. Indeed, our restaurants are specifically designed to elevate the dine-in experience, not take-out, as reflected in the following quotes: “For some time, we've been at the forefront of a contrarian point of view that the demise of the dining room is greatly exaggerated. – CAVA CEO Brett Schulman, November 12, 2024 "We're creating environments where people want to come with friends and family, sit down, and partake in the oldest social act known to humankind,” says [CAVA Senior Vice President Melissa] Ng.” – Restaurant Spaces, December 10, 2024 “Since most guests still choose to dine in, CAVA is also investing in warmer and more inviting dining rooms. [CEO Brett] Schulman said many people continue to seek spaces where they can connect with others, and the company is working to create those environments.” – The Darden Report, November 14, 2025 E. Take-out Packaging and Sustainability CAVA will use high-quality packaging, including several items that are industrially compostable and recyclable. We will offer reusable service ware for dine-in guests. The site will provide plastic recycling in addition to trash disposal. CAVA's broader sustainability program is consistent with the proposed operation, and our Impact Report can be found on our website here: https://cava.com/sustainability. In it, you can learn more about our efforts to reduce food waste through production planning and food donations, work with suppliers that share our sourcing and animal-welfare values, and carry out other sustainability initiatives. F. Dietary Accommodations and Ingredient Quality The menu is designed to accommodate a broad range of dietary preferences, including vegan, vegetarian, gluten-free, dairy-free, paleo, keto, and nut-free choices. Guests can omit or substitute ingredients and can review nutrition and allergen information before ordering. Team members will be trained to respond to ingredient questions and to follow CAVA’s allergen protocol, including without limitation, thorough cleaning of the food preparation area and glove or utensil changes to limit cross contamination. Our menu

ient questions and to follow CAVA’s allergen protocol, including without limitation, thorough cleaning of the food preparation area and glove or utensil changes to limit cross contamination. Our menu includes many fresh, high-quality ingredients, and we feature a supply chain with more than 50 grower, rancher, and producer partners, demonstrating a level of attention to sourcing that is not standard for Fast Food Restaurants. We also strives to use clean-label-friendly ingredients, source dairy products from farmers who do not treat cows with rbST, and serve antibiotic-free beef and chicken. G. Overall Restaurant Ethos Our mission is to bring heart, health, and humanity to food. The proposed location will express that mission through a culinary process, a varied Mediterranean menu, individualized meals, a comfortable dining room, reusable service ware, trained hospitality staff, and responsible sourcing and waste practices. As our investment in dining rooms through our Project Soul initiative has shown, we care deeply about the in-dining experience. Please note that the Code does not state that a Restaurant must offer waiter service, reservations, alcohol, or a particular ordering technology. The controlling issue is whether the 14 Ridge Square NW, Suite 500, Washington, DC 20016

Page | 4 proposed operation satisfies the Code's adopted definition for “Fast Food Restaurant,” which we do not, although we do satisfy the definition for “Restaurant” under the Code. II. REQUESTED DETERMINATION For these reasons, CAVA respectfully requests that the Board determine that the proposed use at 235 Prospect Ave, West Orange, NJ 07052, as described in this letter and the accompanying plans and materials, is a permitted "Restaurant" and is not a "Fast Food Restaurant" under Section 25-4 of Ordinance No. 2436-15 § 2; Ordinance. No. 2357-12 § 25-4 of the Township of West Orange, New Jersey Zoning Code. CAVA is prepared to operate substantially in accordance with the representations in this submission. . We appreciate the Board's consideration. Please include this letter and its enclosures in the record and contact me with any questions. Sincerely, Parker Middleton Vice President, Real Estate CAVA Mezze Grill, LLC 14 Ridge Square NW, Suite 500, Washington, DC 20016

WEST ORANGE PLAZA Ownership Disclosure Statement The owners owning ten percent or more of West Orange Plaza are the following: Levin Properties 25 % c/o Maureen Mooney, Legal Department Levin Management Corporation 975 Route 22 West North Plainfield, NJ 07060 Levin Properties is owned by: Estate of Catherine M. Levin – 16.67% Adam K. Levin – 16.22% Arielle Tepper Madover – 16.67% Trust f/b/o Matthew Levin u/w/o Janice H. Levin – 14.7% Trust f/b/o Arielle Tepper Madover u/w/o Janice H. Levin – 14.7% Trust f/b/o Adam K. Levin u/a/d 12/24/14 – 15.15% Clause 8th Trust u/w/o Janice H. Levin – 4.9% JHL Holdings, Inc. – 1% William A. Farber and Howard Smolin are co-trustees of each of the above trusts w/addresses for all partners c/o Levin Management Corporation, P.O. Box 326, Plainfield, NJ 07061. Estate 22 Properties, L.P. 25 % c/o Maureen Mooney, Legal Department Levin Management Corporation 975 Route 22 West North Plainfield, NJ 07060 Estate 22 Properties LLC is owned by: Trust f/b/o Matthew Levin u/w/o Janice H. Levin – 30% Trust f/b/o Arielle Tepper Madover u/w/o Janice H. Levin – 30% Trust f/b/o Adam K. Levin u/a/d 12/24/14 – 30% Clause 8th Trust u/w/o Janice H. Levin – 10% William A. Farber and Howard Smolin are co-trustees of each of the above trusts w/address c/o Levin Management Corporation, P.O. Box 326, Plainfield, NJ 07061 Hetty Kruvant Pourover Trust 16 2/3% c/o Robert Kruvant 195 Columbia Turnpike

Florham Park, NJ 07932 The principal owners are: Carol Pullman West Orange Trust (50%) 195 Columbia Turnpike Florham Park, NJ 07932 Robert A. Kruvant West Orange Trust (50%) 195 Columbia Turnpike Florham Park, NJ 07932 FK Family West Orange, LLC. 11 2/3% c/o Fred Kruvant Kruvant Development 195 Columbia Turnpike, Suite 100 Florham Park, NJ 07932 Forsons Partners, LLC. 16 2/3% c/o Roger Kruvant WSKR Co. 71 Valley Street, Suite 204 South Orange, NJ 07079 The principal owners of Forsons Partners, LLC are: Roger Kruvant 160 W. 12th Street #27 New York, NY 10011 Bill Kruvant 1095 Langley Fork Lane McLean, VA 22101 Steven Kruvant 11 Blackberry Lane North Caldwell, NJ 07006 Kenneth Kruvant 1701 Foxhall Road NW Washington, DC 20007

                                              

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NUMBER OF TV'S INTERIOR BOOTHS SQUARE FOOTAGE DESIGN PLATFORM TV ON BOWL SHRINE? INTERIOR BANQUETTE EXTERIOR SEAT COUNT

EXTERIOR SEAT COUNT UMBRELLAS - IN TABLES DESIGN ATRIBUTES INTERIOR DINING CHAIRS TOTAL DRESSING STATIONS UMBRELLAS - FREE STANDING