When we first opened Chop’t in 2001, we knew more about being diners at restaurants than we did about owning and operating them. And that was our greatest strength: we approached our food and service from a customers’ point-of-view. And that Point-of-View has endured to become a concept we train and refer to simply as P.O.V.
When we talk about P.O.V. in the restaurants we are talking about cleanliness, speed, accuracy, generosity, restaurant design and, of course, the food. We’ve always been focused on its freshness and quality and made it our mission that only premium, ultra-fresh ingredients would be served at Chop’t. Nothing processed. No trans fats. No pre-cut or pre-shredded anything. Just wholesome, delicious, farm-fresh food that would delight, inspire and nourish. This philosophy, put simply, is: Better Tastes Better.™
Together, our "Better Tastes Better" philosophy and our P.O.V. extend beyond the walls of our restaurants into who our diner is, what they want to eat, and how they live their lives. We feel the more we understand about who our diners are—the better we will be able to serve their needs.
For the past ten years, it has been this philosophy and P.O.V. that has driven all the decisions we and our team make at Chop’t. Decisions like our recycled bowls, a new cutting board for every salad, offering cracked sea salt and fresh pepper, scouring the globe for new ingredients, crafting new homemade salad dressings and vinaigrettes, creating new and craveable salad combinations, offering naturally raised meats, organic vegetables, and heirloom lettuces. We’re constantly improving the Chop’t experience, ingredient by ingredient.
At the end of every day, we hope that we have met and exceeded your expectations as a diner at Chop’t.