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New ‘eco-friendly’ Chopt location to open soon in Ballston

Salad shop Chopt plans to open its new Ballston location next month, touting the chain’s new “sustainable restaurant design.”

The Chopt at 4201 Wilson Blvd — in the Ballston Exchange complex, near Shake Shack — will open on a yet-to-be-announced date in June. It will feature “a more eco-friendly means of operating… the first of its kind for the brand, designed explicitly to have a reduced environmental impression,” according to a press release.

The eatery will also emphasize contactless ordering, much like its burger-oriented neighbor, with self-service kiosks and QR codes for ordering at the tables.

“At 1,912 sq ft, Ballston seats 16 guests total, 10 at the bar with views of the salad making station and 6 in a large booth,” said the release. “The storefront will be the first Chopt to go to complete contactless ordering with a variety of advanced ways to order its creative salads, wraps and warm bowls, including self-service kiosks and new QR code tableside ordering and delivery.”

Chopt will compete fellow salad chain Sweetgreen — located two blocks away, along Wilson Blvd — for the patronage of Ballston’s office and apartment dwellers.

In addition to a number of locations in the District, Chopt has existing locations in Rosslyn and McLean.

The full press release is below.

Chopt, the fast-casual salad pioneer, announces plans to expand its footprint in Virginia with a new sustainable restaurant design set to open in the Ballston Exchange at 4201 Wilson Blvd Suite 0185 this June. Opening dates to come.

Chopt’s goal has always been to find a more eco-friendly means 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, smaller spatial footprint, energy efficient kitchen wares, and streamlined operations to lower overall energy consumption, and potentially, GHG emissions.

“Sustainability is on everyone’s mind right now and it’s a focus for us as we build and design each new restaurant,” said Dennis Lee, VP of Development at Founders Table. “We’ve invested in shrinking our environmental footprint, and made an effort 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 sq ft, Ballston seats 16 guests total, 10 at the bar with views of the salad making station and 6 in a large booth. The storefront will be the first Chopt to go to complete contactless ordering with a variety of advanced ways to order its creative salads, wraps and warm bowls, including self-service kiosks and new QR code tableside ordering and delivery. In addition to its classic and customer craft salad options, Chopt creates limited-edition “Destination Menus” and Ballston will open with Destination California.

“We eagerly anticipate this opening, to see how our customers respond to the new store design,” said Julie Atkinson, Chopt’s Chief Marketing Officer. “It’s important to play our part in improving our environmental impact and we’ll continue to make decisions with this in mind across all of our efforts.”

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