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Thomas Heath's Chop't Column By the Numbers

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Photo: Chop't

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-]

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