Chop Stop is not merely a restaurant. It’s an addiction! Other restaurants have “customers.” We have a legion of manic fans who stalk us and claim they can’t live without us. (Hey, we’re not complaining.) These fans — including the all-important millennials — come from all walks of life, united in their passion for our chopped salads. Chop Stop is ranked #9 of the “100 Best New Franchises” in Entrepreneur’s annual Franchise 500 List.
CHOP STOP Franchising
Chop Stop was conceived from a frustrated craving for chopped salads and nowhere to buy them.
“I could sometimes find a single chopped salad on a menu,” founder Mark Kulkis recalls. “But even those were few and far between. I couldn’t believe a health-conscious city like L.A. didn’t offer more.”
So Kulkis decided to take matters into his own hands. When he shared his creations with friends, their rave reviews convinced him that he could make a business of it. He joined forces with Joey Gonzalez, a veteran restaurant operator with over 30 years’ experience, and in 2011 they opened the first Chop Stop in Burbank, California. It was an immediate success and the team proceeded to open an additional location each year after that, culminating with their Franchise Training Center Restaurant in Glendale, California in 2016. This was also the year the first franchise location opened, and the company has been expanding rapidly through franchising ever since.
CHOP STOP COMPETITIVE ADVANTAGES
As our trademarked slogan indicates, our signature product is “More than a salad.” What exactly does that mean?
First and foremost, our proprietary chopping techniques enhance both the flavor and texture of our chops. There’s “more” flavor than a traditional salad, because you get a piece of every topping in every bite—a true fusion of freshness!
And every spoonful has a delightfully crisp, crunchy texture. We also give customers “more” for their money. Each of our chops weighs over a pound on average, with over 40 fresh toppings to choose from. And because they really are chopped so fine you can eat them with a spoon, they are “more” fun to eat than everyday salads.
Additional competitive advantages you will enjoy as a Chop Stop operator include:
- Lightning fast speed of service for the lunchtime market. Our average time from start of order to receiving food is just over 3 minutes.
- Proprietary dressings that are deliciously addictive.
- Chopping preparation is difficult to replicate at home.
- Easy to transport, deliver, and eat on the go
- Healthy eating is now the fastest growing segment of the restaurant industry.
Our build-outs are faster, easier, and less expensive than most other restaurants. First, our locations are compact (1100-1500 sq ft), saving money on both rent and construction costs. We don’t require a hood, any cooking equipment, or a grease interceptor (subject to local regulations).
Our dining room features bamboo floors, green counters and dark wood furniture, creating an atmosphere that is both modern yet also warm and inviting. Chop Stop restaurants can operate efficiently in any number of locations, from malls and airports to regional power centers and freestanding drive-thru’s.
WE HAVE YOUR BACK
Are you hesitant to embark on a Chop Stop franchise because you have no restaurant experience? Don’t be!
Our six-week training program starts with five weeks at our Glendale Training Center Restaurant. The final week of training takes place in your own restaurant, just before it opens. Over the course of those six weeks, we will transform you from a “greenhorn” to a true expert on greens—a Chop Stop operator! Below is an overview of the process.
Weeks 1-3: Station Training
Our restaurants are divided into three job stations: Cashier, Prep and Salad Maker. During the first three weeks, you will be working full-time shifts at each station. As with any new job, you’ll be clumsy at first. That’s to be expected. But thru repetition, the various job tasks will become so familiar that, not only will you be able to do them effortlessly, you’ll also be able to train others how to do it!
Weeks 4-5: Manager Training
Now it’s time to learn how to be a manager. These two weeks are when all your training really starts to come together to form a cohesive whole, and you experience that moment of epiphany: “Okay, I got this!”
- Week 6: Pre-Opening
- Friends & Family Day
- Soft Opening
- Grand Opening
But our support doesn’t end with your grand opening. You’ll be assigned a business coach who will be in daily contact with you during your first few months of operation, answering questions and helping you resolve issues.
They will continue to personally visit your location at least once a month afterward, as well as being available on their phone almost 24/7 for any emergencies.
We have your back from day one. That’s our training program in a nutshell!