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D.C.'s Ever-Expanding Cava Grill — By the Numbers

They're growing and growing.

Cava Grill
Cava Grill
Missy Frederick is the Cities Director for Eater.

It's an exciting time for Cava Grill. The fast-casual Mediterranean restaurant, which got its start in D.C., is now up to a dozen locations, with three more on the way. That's nearly double from a year ago, and the restaurant has even made its way to new markets such as California. Here are some other fun statistics from the ever-growing restaurant brand.

48,000: Heads of red and green cabbage used each year
21,000: Pounds of Gordy's banana peppers used since their partnership launched last summer
13,000: Pounds per month of basmati brown rice served (that means more than 377 million grains)
8,500: Number of lemons used each month
7,500: Bunches of cilantro used per month
4,500: Pounds of Greek Kalamata olives used each month: 4,500 lbs.
2,300: Number of whole watermelons used this summer for Watermelon Mint Juice
400: Pounds of kale found in SuperGreens dishes eaten each day
49: Number of Cava Farm Partners
12: Number of locations currently
6: Number of locations a year ago
3: Number of childhood friends who founded the restaurant (Ted Xenohristos, Ike Grigoropoulos, and chef Dimitri Moshovitis)
1: Chief Data Scientist employed by the company.