Zoës Kitchen area is a quick laid-back restaurant chain headquartered in Plano, Texas, the USA, a Cava Group subsidiary. Serving a menu of a range of poultry salad, pasta salad, pitas and grilled hen sandwiches, the chain has grown to include over 200 places across 17 [3] states with strategies to broaden additionally. Zoës’ menu features Mediterranean-inspired home cooking with made-from-scratch dishes utilizing fresh ingredients.


Zoës Kitchen was initially included in Homewood, Alabama, in June 1995 as Zoe’s Kitchen, Inc. [4] It was found by Zoë and Marcus Cassimus. [5] Initially, the restaurants were not franchised, with Cassimus keeping a 51 per cent possession risk in all newly opened up areas. [6]
Its initial area opened up in October 1995 in downtown Homewood. [7] A 2nd place opened up in the Riverchase section of Hoover in 1999 and a 3rd in downtown Birmingham in March 2001. [5] The dining establishment continued its expansion with the opening of its first store outside the Birmingham area in Tuscaloosa in May 2001 and its first out-of-state location in Nashville, Tennessee, in 2001. [8] By 2006, Zoës had expanded to sixteen dining establishments, with eight situated in Alabama and others located in Phoenix metro, Nashville, Memphis, Baton Rouge, and Destin. [9]

With 20 stores open by 2007, Cassimus sold a bulk ownership risk to Brentwood Associates of Los Angeles. [10] Following the purchase, Cassimus announced that he would certainly remain as president, the business would stay headquartered in Birmingham, as well as the menu would certainly not be impacted. Additionally, it was revealed that the sale could potentially lead to the opening of 200 brand-new franchises over the next five years. [10] By Spring 2008, GE Funding Solutions lent the company $10 million to develop 50 brand-new stores throughout the southeast and southwest. [11]

November 2008

In November 2008, Cassimus surrendered, with Greg Dollarhyde taking his area as Chief Executive Officer. [12] Previously the Chief Executive Officer of Baja Fresh, Dollarhyde, revealed that he would be seeking to broaden the restaurant to brand-new areas with two-thirds remaining company-owned and the rest being franchised. [12]

August 2011

As of August 2011, Zoës has 11 franchised shops, and the rest are company-owned [41]. President Kevin Miles introduced that Zoës would think about multi-unit franchisees in the future.

Zoës released online ordering in 2011 and a mobile loyalty application in 2013.

Miles assured that the company would undoubtedly remain headquartered in Birmingham (the city where the firm was founded and the most staff members lay) in 2011. [13] In 2014, though, when the company revealed that it would be publicly traded, [14], SEC filings revealed the headquarters as Plano, Texas. [15] Factors provided for the shift included streamlining travelling, an absence of ability offered in Birmingham (the ability source for the firm’s first development and advancement), and the demand to settle offices to prepare for an IPO. Neighbourhood media, organizations, and also public leaders claimed they were not aware of the action.

August 2018

In August 2018, Zoës was obtained by Cava Group, Inc. for $12.75 in cash for each Zoës common share. CAVA is a privately held Mediterranean dining establishment chain.

On September 24, 2018, American Airlines announced that Zoe’s Kitchen area would undoubtedly be the leading food partner to offer the light treat and food items in Main Cabin seats. [16]


As of March 2015, Zoës Kitchen has 203 areas throughout seventeen states of the United States Current Sector Characteristics.

Dining establishment Sector

When attempting to recognize Zoe’s Cooking area’s place in the dining establishment sector, Sontag
Solutions firmly recommend considering the market from the need side. Dining establishments are
defined and contend by price range, which is a refined look across the
market. Customers have the power in this industry, and also, the restaurants must be
receptive to changes in consumer choice or face personal bankruptcy. It is handier to
tag Zoe’s Cooking area by comparable types of dining establishment kinds– fast laid-back eating- as opposed to
taking an upright consider Mediterranean dining establishments.
Consumers will select a restaurant based upon a price range when heading out. Zoe’s Kitchen
will undoubtedly be closer to Olive Yard and Red Lobster in competitors than Milos (an.
Expensive, five-star Mediterranean restaurant). The cross elasticity of need will undoubtedly be.
A lot higher for a similarly priced fast informal dining establishment when compared to Zoe’s Cooking area.
Then a dining establishment that serves similar Mediterranean cuisine, however in a varied cost array.
Zoe’s Kitchen area will undoubtedly need to base the rates of their branches around those of contending.

Restaurants in the geographic location.

This classification is based upon the need side. The sector has dining establishments completing.
In a price band rather than a detailed food band. The kind of food issues too, as.
It is evidence by also greater competition between Hamburger King and McDonald’s
comparable food and price range) than Olive Garden as well as Zoe’s Cooking area. However, a five
per cent decrease in all food in the quick laid-back market will have a much better effect.
Zoe’s Cooking area than a 5 per cent drop on the rate of Mediterranean cuisine in the penalty.
I am eating sector due to a more excellent cross elasticity of demand on the need side.5.


Zoe Adjonyoh writes that she commonly leaves the peanut sauce to simmer for 2 hrs to make sure that the tastes infuse, but that 30-40 minutes is good enough.

Makes 850-900 ml (about 11/2 pints).

  • One tablespoon groundnut oil.
  • One onion, carefully diced.
  • One tablespoon extra-hot chilli powder.
  • 1 tbsp curry powder.
  • One garlic clove, squashed.
  • 5-cm (2-inch) item fresh ginger origin, grated (unpeeled if organic).
  • One red Scotch Hood chilli, punctured.
  • Three tablespoons smashed baked peanuts.
  • Two teaspoons of sea salt.
  • One teaspoon fresh ground black pepper.
  • 500 ml (18 fl. oz.) raw Chalé Sauce (see dish).
  • 500 ml (18 fl. oz.) top quality veggie stock.
  • 100-200 g (31/2 -7 oz.) organic peanut butter, depending upon just how thick you desire the sauce.
  • Eight eco-friendly kakapo shito (cherry) chillies or replacement green habanero chillies.


  • Heat the groundnut oil in a heavy-based pan, add the onion, and sauté over a tool warmth for 2 mins. Mix in the chilli powder and also curry powder; after that, add the garlic, ginger, Scotch Bonnet, crushed peanuts, sea salt and also black pepper and mix well– great deals of punchy fragrance must be climbing from the pot at this point.
  • Stir in the Chalé Sauce and veggie stock and give the boil; after that, lower the heat and simmer for 15-20 mins.
  • Add the peanut butter one tablespoon at once, while stirring, until it has dissolved; after that, utilize an immersion blender for blending all the active ingredients to a smooth consistency.
  • Add the whole kakapo shito chillies to the sauce and entrust them to simmer over low heat for a minimum of an even more thirty minutes before serving, or delegate cool and afterwards shop in an impermeable container in the refrigerator for up to 5 days. Alternatively, freeze for future use. You can reheat as much sauce as needed at the time as a side dip or develop a soup by adding diced yams and plantain or food preparation meat in the sauce for a much more substantial meal.


Zoe Adjonyoh creates: “This fundamental dish is my father’s day-to-day food preparation sauce. He would whip this up as well as literally include any type of type of meat, fish or protein, yet it was constantly yummy. You can simply blend the ingredients and store the raw sauce for later usage, or cook it and after that leave to cool.”.

  • 400 g (14 oz.) can tomatoes or 250 g (9 oz.) fresh tomatoes.
  • 30 g (1 oz.) or 2 tablespoons tomato purée.
  • One onion, approximately chopped.
  • 5-cm (2-inch) piece fresh ginger origin, grated (unpeeled if natural).
  • One red Scotch Hood chilli, deseeded.
  • One tablespoon dried out chilli flakes.
  • 1 tsp sea salt.
  • Three garlic cloves (optional).
  • TO COOK.
  • 1 tbsp sunflower oil.
  • One onion is finely diced.
  • 1 tsp curry powder.
  • One teaspoon extra-hot chilli powder.

Raw chale sauce

Area all the components except the “to cook” ones in a blender and mix till you have a relatively smooth paste. This is your raw chalé sauce.

For cooked chalé sauce, warm the oil in a heavy-based saucepan, add the onion, and sauté over medium heat for a couple of minutes until softened. Then include the curry powder and chilli powder and mix thoroughly to coat the onion equally. Include the mixed tomato combination and also simmer delicately for 35-40 minutes.

Use quickly, or delegate cool down after shop in an airtight container in the fridge for as much as three days, or freeze for future use.

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