Chopt was founded on a simple belief: fresh, vibrant food should be accessible to everyone. From our first location in New York to dozens of chopt restaurant locations across the United States, we've stayed true to our roots — real ingredients, real flavor, real impact.
It started with a simple question: why is finding a truly great salad so hard?
In 2001, co-founders Tony Shure and Colin McCabe opened the first Chopt Creative Salad Co. in the heart of New York City. Their vision was clear — build a chopt restaurant that treated salads not as an afterthought, but as the main event. Freshly sourced vegetables, bold dressings, globally inspired ingredients, and every bowl made-to-order right in front of you.
The concept resonated instantly. Long lunch lines stretched down the block, not because people had no choice, but because Chopt gave them something genuinely worth waiting for. Word spread fast, and what started as a single counter in the West Village grew into a beloved brand that redefined fast-casual dining across the United States.
Today, Chopt serves millions of guests each year — from loyal regulars who order the same bowl every Tuesday to first-timers discovering the magic of a perfectly chopped salad for the very first time. Our mission remains exactly what it was on day one: make fresh food that genuinely excites you.
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Everything we do at Chopt flows from these principles — from how we source our ingredients to how we greet every guest.
We never compromise on freshness. Every ingredient at every Chopt location is sourced daily and prepared on-site, so every bite reflects our commitment to quality.
Our menus draw from culinary traditions around the world — Mexican, Mediterranean, Asian, and beyond — because great food knows no borders.
We partner with responsible farms, use compostable packaging, and actively reduce food waste — because caring for the planet is part of caring for our community.
Our team is our greatest ingredient. We invest in every person — from our kitchen crew to our guests — because a welcoming culture is what makes Chopt truly special.
From a single counter in the West Village to a nationally beloved chopt restaurant brand — here's how we got here.
Tony Shure and Colin McCabe open the very first Chopt Creative Salad Co. on West 19th Street in New York City. The concept is bold: made-to-order salads with globally inspired toppings and house-made dressings. Opening day lines stretch around the block.
With relentless demand from lunch crowds, Chopt expands to three Manhattan locations. The brand earns a devoted following among New York professionals who can't imagine their workday without a Chopt bowl.
Chopt introduces grain bowls — warm, hearty bases of farro, quinoa, and wild rice topped with roasted vegetables and bold sauces. The menu innovation becomes one of the most replicated ideas in fast-casual dining.
Chopt moves beyond New York, opening doors in Washington D.C., New Jersey, and Connecticut. The brand's commitment to fresh, locally sourced produce translates seamlessly to every new market.
Chopt launches a redesigned mobile app and online ordering platform, making it easier than ever to customize and Order Now from anywhere. Digital orders soar, accounting for 40% of all transactions within the first year.
Chopt celebrates two decades of revolutionizing the salad. With 60+ locations and counting, Chopt introduces its first seasonal limited-edition menu series, collaborating with regional chefs to spotlight local ingredients.
Chopt continues to grow, innovate, and serve millions of guests across the United States. Every bowl is still made by hand, every ingredient is still sourced with care, and every guest still walks out a little happier than when they walked in.
Passionate food lovers, seasoned operators, and creative thinkers — united by one goal: making your Chopt experience extraordinary.
Tony co-founded Chopt with a vision to make fresh, inspired food a daily reality for everyone. His leadership has guided the brand from one counter in NYC to a national icon of the chopt restaurant category.
With 15 years of culinary expertise spanning three continents, Sarah leads the team responsible for Chopt's celebrated seasonal menus and signature dressings that keep guests coming back.
Marcus ensures every Chopt location runs at peak freshness and efficiency. His operational playbook is the reason 60+ restaurants deliver the same consistently excellent experience every single day.
Priya drives Chopt's commitment to the planet — from building farm partnerships to eliminating single-use plastics. Her work ensures that every meal we serve is as good for the earth as it is for you.
Want to join our incredible team?
Get in TouchOur passion for fresh food hasn't gone unnoticed. Here's what the industry and our guests have said about Chopt.
Recognized by Zagat as the #1 fast-casual salad destination in New York City for five consecutive years, praising our creativity and consistent freshness.
Across more than 50,000 verified guest reviews, Chopt maintains a near-perfect satisfaction score — a testament to our team's daily dedication to every bowl.
Chopt earned Green Restaurant Association certification, reflecting our ongoing investment in eco-friendly packaging, energy efficiency, and responsible sourcing.
From our kitchen to your bowl — fresh, bold, and made just for you. Visit any Chopt restaurant location or place your order online today.