Capital Business columnist Thomas Heath devoted his "Value Added" column this week to Chop't Creative Salad Company, the omnipresent salad shop where Heath is a regular customer. The writer dons an apron and grabs a mezzaluna (what they call those chopping knives) to see how the salad operation works during its busiest hours. Here are some takeaways from the article, by the numbers:
33 percent: About how much of a Chop't location's business comes from the dinner rush.
2: The number of central kitchens the company has nationwide: one of them is in Rockville.
3-4: The average number of management staff at each Chop't location.
9: How many locations Chop't has right now in the DC area.
10: The maximum number of minutes that constitutes an acceptable wait time for a Chop't salad.
16: How many locations Chop't would like to have in the DC market.
30: The average number of employees at a DC-area Chop't location.
250: How many customers Chop't serves, on average, between noon and 1 p.m. daily.
$2,500: About how much money Chop't grosses on those salads; the company earns about $2 profit per salad.
Between $2 million and $3 million: The average annual revenue for a Chop't restaurant.
· Value Added: Behind the counter at Chop't, a lesson in keeping the line moving [CapBiz]
· All Previous Chop't Coverage [-EDC-]