Chop Stop

Turn Over a New Leaf, Own a ChopStop Franchise!

About Chop Stop Franchise

If you’re interested in a healthier fast-food restaurant franchise, you’ve come to the right place. Chop Stop is a fast-growing, low-cost, chopped salad concept with nine years of sales history and tremendous regional brand recognition throughout Southern California.

When you chop a salad so fine you can eat it with a spoon, you get a flavor explosion in every bite — and a legion of customers addicted to your food! A Chop Stop salad franchise can be your ticket to both business ownership and a healthier lifestyle. Capitalize on the growing consumer desire for convenient, health-oriented restaurant options. By offering a unique menu of customizable chopped salads and other fresh items, your customers will enjoy creating a different delicious meal every day. And you’ll enjoy a healthy business model, heightened by Chop Stop’s broad consumer appeal and lightning-fast service times.

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Chop Stop Franchise's Competitive Advantage

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 are chopped so fine you can eat them with a spoon, they are “more” fun to eat than everyday salads. Our customers often describe their glee at being able to “shovel it in” as they’re consumed by the sheer joy of eating! Additional competitive advantages you will enjoy as a Chop Stop operator include the:

• Lightning-fast speed of service for the lunchtime market. Our average time from the start of the 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.

Streamlined Design

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). And often, an easier “retail takeout food” designation will work instead of a full restaurant permit. Designed for speed, our production line is located in the back of the house, out of view of the customer. This efficiency enables us to get our salads out faster during those busy lunchtime rushes. It also promotes a certain “mystique” about the process when the customer is magically presented with a perfectly chopped salad!

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.

Training and Support

Are you hesitant to embark on a Chop Stop franchise because you have no restaurant experience? Don’t be! Our training program provides you with all the information and tools you need to succeed. 

Our six-week training program starts with five weeks at our Glendale Training Center Restaurant. The final week of training takes place in your restaurant, just before it opens. Over 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.
• Weeks 4-5— Manager Training: These two weeks are when all your training starts to come together to form a cohesive whole, and you experience that moment of epiphany: “Okay, I got this!”
• Week 6— Pre-Opening: The final week of training takes place in your restaurant the week before you open. We send in a “Jump Team” of four trainers (so-called because we’re there to “jump-start” your restaurant).
• Friends & Family Day: This is a “dry run” day to give you and your staff some real-world practice. Everyone invites their friends and family to come and enjoy some free food. The idea is that this friendly crowd will be much more forgiving of any mistakes than your paying customers will be!

• Soft Opening: Our Jump Team remains for an additional week to make sure everything stays on the right track as you “soft open.” This term simply means that you are now open to the public, but have intentionally done no marketing and made no public announcements.
• Grand Opening: You are now a well-oiled machine and ready for your public debut. The balloons go up, the red ribbon is cut, and you are officially open for business. With a “Now Open” banner announcing your arrival in your community, the real fun – and sales – begin!

                                             ***Be sure to ask about our Veteran's Discount!***

                   Reach Out For More Information to Speak to a ChopStop Representative Today!