10 Meal Cards for CHOPT

When Tony Shure and Colin McCabe were in college in the Midwest, they were shocked to see the lengths students would go to beat their freshman 15. College kids seeking healthy options were standing in lines out the door for frozen yogurt in the middle of winter, or heading to the local pizza place just for the salad bar. Tony and Colin knew they could do better.

At a time when salads were considered by most to be just a side dish, Tony and Colin believed delicious, farm-fresh salads could take center stage. The lettuce would be cool and crisp, and the dressings would be made from scratch in small batches. The salads would be inspired by culinary traditions around the world, and chopped so that the textures and flavors came through in every bite.

More than a decade later, Chopt continues to innovate. As the first salad specialists, Tony and Colin are still looking for ways to push the boundaries of what a salad can be, looking ahead to a future where vegetable eating – and better fast food – is the norm.