A Day in the Life of a CHOP5 Salad Kitchen Franchise Owner

When running a CHOP5 Salad Kitchen, the emerging fast-casual salad franchise, it’s about more than just serving fresh salads; it’s about following a system, fostering a team and engaging with the community. A typical day for a CHOP5 franchisee consists of managing operations, guest interaction and community involvement.

“The one thing we learned is about the quality of the food, the look of the food, the execution, how you treat the guests,” said CHOP5 Partner and Co-Founder Allen Hertzman. “How the franchisees are treated — they’re going to come in and buy a system, and that’s what we know. We know how to run a system. We’ve been franchisees. We know the importance of it."

Every morning begins with ensuring the freshest produce is available. Produce comes six days a week and, thanks to CHOP5’s vendor, it can be delivered anywhere in the nation. 

But it’s not just about the food; the location and team play crucial roles in what the day-to-day looks like. The right location can drive traffic and sales, while a well-trained team ensures smooth operations and excellent guest service.

“It’s really about real estate, right location, and then the team behind you,” said CHOP5 Partner and Co-Founder Brian Mills. “As a franchisee, you're going to be looking at your business through a lot of metrics. If this is your first restaurant, we're going to teach you where those numbers need to be.”

Managing Team Members and Operations 

Working in the restaurant business means working with young people, which brings its own set of challenges and rewards. Young team members often bring energy and new ideas, but they may also need guidance and training.

“Young people are your primary team members, from the manager on down to everybody else,” said Hertzman. “It’s just the nature of the restaurant business. It’s fun, it’s exciting. It can be frustrating at times, but it’s still very rewarding to watch them grow and watch them learn, to watch them move up, moving to managerial positions.” 

A significant part of the day involves managing the flow of guests and ensuring the restaurant is always ready for the next rush. After the initial lunch rush, the team focuses on restocking and preparing for the second wave of guests. This includes preparing fresh ingredients daily to ensure everything is ready. The team re-energizes and replenishes the food stations to maintain the high standards CHOP5 is known for, making sure they’re prepared for the later rush periods.

Community Involvement 

Being a franchisee also means being deeply involved in the community. 

“You’re going out and meeting people and developing your brand,” said Mills. “There’s lots of catering opportunities, but it’s really about being a part of the community and looking for needs. If somebody needs some help, you can do it. You should do it. It comes back to you tenfold.”

Ultimately, the goal is to provide healthy food options and support the community. By being an active and supportive member of the community, franchisees build strong relationships that benefit both their business and the people they serve.

“We want to make a difference in the community,” said Mills. “We want to create and allow people to eat healthy food for themselves. We’re not here to change the world, because you can eat a salad. But guess what? Eating a salad is better than eating some other things, and I think that’s important.”

For CHOP5 franchisees, success is about more than just business metrics. It’s about creating a positive impact, building relationships, and fostering a sense of community.

“You always need to give, and not worry about the get — the get will just come with your business being successful,” said Mills. “Because people are going to want to be around a brand that supports their community.” 

To find out more information on costs to buy this franchise, please visit https://1851franchise.com/chop5/info.