Chopt Unveils New Sustainable Restaurant Design

    Industry News | May 9, 2022
    Chopt sustainable design rendering.
    Chopt
    At 1,912 square feet, Ballston seats 16 guests total, 10 at the bar with views of the salad making station and six in a large booth.

    Chopt announced plans to expand its footprint in Virginia with a new sustainable restaurant design set to open in the Ballston Exchange at 4201 Wilson Blvd Suite 0185 this June. Opening dates to come.

    Chopt’s goal has always been to find a more eco-friendly means of operating and the Ballston restaurant is the first of its kind for the brand, designed explicitly to have a reduced environmental impression. This store will have an energy efficient HVAC system, smaller spatial footprint, energy efficient kitchen wares, and streamlined operations to lower overall energy consumption, and potentially, GHG emissions.

    “Sustainability is on everyone’s mind right now and it’s a focus for us as we build and design each new restaurant,” says Dennis Lee, VP of Development at Founders Table. “We've invested in shrinking our environmental footprint, and made an effort to quantify the energy savings associated with the new store model – we look forward to seeing how our work can continue to evolve.”

    At 1,912 square feet, Ballston seats 16 guests total, 10 at the bar with views of the salad making station and six in a large booth. The storefront will be the first Chopt to go to complete contactless ordering with a variety of advanced ways to order its creative salads, wraps and warm bowls, including self-service kiosks and new QR code tableside ordering and delivery. In addition to its classic and customer craft salad options, Chopt creates limited-edition “Destination Menus” and Ballston will open with Destination California.

    “We eagerly anticipate this opening, to see how our customers respond to the new store design,” says Julie Atkinson, Chopt’s Chief Marketing Officer. “It’s important to play our part in improving our environmental impact and we’ll continue to make decisions with this in mind across all of our efforts.”

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