Chopt Unveils New Sustainable Restaurant Design

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

Chopt’s goal has always been to find a more environmentally friendly way 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, a smaller space footprint, energy-efficient kitchen items, and streamlined operations to reduce overall energy consumption and potentially GHG emissions.

“Sustainability is on everyone’s mind right now and it’s a priority for us as we build and design every new restaurant,” says Dennis Lee, vice president of development at Founders Table. “We have invested in reducing our environmental footprint and have worked hard 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 can accommodate 16 guests in total, 10 at the bar overlooking the salad-making station and six in a large cabin. The storefront will be Chopt’s first contactless ordering with a variety of advanced ways to order its creative salads, wraps and hot bowls, including self-service kiosks and new QR code table ordering and delivery. . In addition to its classic and custom craft salad options, Chopt is creating limited-edition “destination menus” and Ballston will open with Destination California.

“We’re looking forward to this opening, to see how our customers react to the new store design,” says Julie Atkinson, Chief Marketing Officer of Chopt. “It is important to play our part in improving our environmental impact and we will continue to make decisions with this in mind in all our endeavors.”

The news and information presented in this press release have not been corroborated by RSQFood News Media or Journalistic, Inc.

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Rozella J. Cook