Interpretation submission 73026

Page | 2 than 17.4 billion possible combinations. The menu is therefore designed around individualized meal composition, flavor pairing, and dietary choice - not the rapid handoff of a small number of uniform, preassembled items. At the proposed location, grains are cooked; proteins are grilled or roasted; pita warmed; dips are portioned; and many of the toppings, marinades, dressings and beverages made in-house. Certain proprietary dips, spreads, and dressing bases are produced in CAVA's food-production facilities to maintain recipe integrity and consistency with the final preparation, heating, portioning, assembly, and finishing occur in the restaurant. B. Made-to-Order, Customizable, Customer-Facing Preparation In-person guests order through a customer-facing, open-kitchen service line. A team member begins the meal only after the guest selects a chef-curated item or provides customization instructions. We offer an assembly-line, not counter, ordering format. The guest interacts with team members at successive stations while the meal is assembled and finished in view. The process permits changes in portion, ingredients, sauces, and toppings, subject to food-safety and recipe standards. Food is not selected from a rack of pre-wrapped entrees held for immediate sale. The off-premises component is accessory to the dine-in restaurant. It uses the same kitchen, menu, staff, and food-preparation systems; it occupies only 45 square feet of the premises; and it is subordinate to the dining room and on-premises operation. The site will not include exterior ordering lanes or substantial driver waiting area. The digital system is an additional ordering channel; it does not convert the dining room or customer-facing kitchen into a take-out establishment. In addition to the internal pickup area, the proposed location will offer its guests a convenient mobile order drive-thru pickup window. The mobile order pickup window is exclusively for the pickup of previously placed orders and no orders are taken nor any currency exchanged at the window. This is precisely the circumstance addressed by the final sentence of the Fast-Food Restaurant definition: a restaurant is not 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

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