Fast-Casual Salad Eateries Target Time-Strapped, Health-Conscious Professionals

Several foodservice entrepreneurs are trying to reverse a decades-long  American aversion to salad bars and restaurant salad entrees. One of these is Nick Marsh, CEO of New York City’s successful Chop’t chain of salad-based restaurants. He is determined to take his company national as he rides a fast-casual trend that emphasizes speed and fresh ingredients. Fast-casuals are growing faster than fast-food restaurants: they will account for 15 percent of the U.S. industry within 30 years, up from four percent now. Chop’t, which bills itself as the “creative salad company”, like other fast-casual eateries like Sweetgreen and Fresh & Co., caters to young professionals looking for a quick and healthy meal.