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Chop’t, a fast-casual salad concept, experienced a 20 percent spike in lunch sales the first week of January. The company sees a similar sales boost after other holidays, including Thanksgiving and on Mondays, when weekend indulgence turns to waistline repentance.
Chop’t is the perfect New Year’s Resolution Diet destination, say Tony Shure and Colin McCabe, cofounders of Chop’t Creative Salad Company.
“If there’s one thing that kills people’s New Year’s Resolutions, it’s monotony,” Shure says. “Our variety and flexibility let people stick to their diets while keeping it fresh.”
Chop’t offers eight chef-designed Chop’t Classic Salads with less than 500 calories and more than 50 ingredients for diners to craft their own salads or salad sandwiches. In addition to its daily menu, every 60 days, Chop’t also unveils three new Seasonal Specials, unique salad creations that feature artisanal, all-natural, local products and flavors from around the world.
The latest round of Seasonal Specials, to be released January 12, includes the aromatic and spiced Tandoori Cobb, packed with Tandoori all-natural Freebird chicken, mango, cucumber, red onion, and romaine lettuce. It contains only 270 calories.
With Chop’t dedicated to offering hearty, meatless salads for vegetarian and vegan eaters, the latest round of Seasonal Specials also includes the Athens Cobb, which features lentils, feta cheese, tomato, kalamata olives, spinach, and mesclun lettuce. The Athens Cobb is rich in protein, iron, fiber, calcium, vitamins, and more, and is less than 450 calories when paired with the recommended Spa Balsamic Vinaigrette.
Diners can also choose from seven low-fat Spa Dressings—special Chop’t recipes, ranging from the classic Spa Dijon to the bold Spa Tex-Mex Ranch—that offer full flavor for only 15–40 calories per serving. The menu offers 27 original recipe dressings, which are made daily in small batches and have absolutely no sugar or high fructose corn syrup.
To see more about the Chop't concept, click here.