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QSRweb Podcast

Taking a chopped salad QSR on the road: Chop Stop CEO talks brand expansion

| by S.A. Whitehead

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Podcast Summary

Quite unlike most everything to the east of it, sunny Southern California is brimming with lots of green, healthful salad concepts to assuage area residents’ undyinig pursuit of maximum  health and wellness. Among those is the young chopped salad concept, Chop Stop, which has grown just as healthfully throughout the area. The question is will Chop Stop play elsewhere?

In today’s podcast, Chop Stop CEO Mark Kulkis explains why he believes the brand’s expansion into Texas and Nevada this year will not only be successful, but the start of something much bigger. After all, he says, he’s a meat-and-potatoes guy and he loves his salads, so why wouldn’t the rest of the nation?

But first, Retail Customer Experience Editor Judy Mottl stops in, fresh from the world’s largest retail show, the National Retail Federation’s Big Show in New York City. She gives the lowdown on what restaurateurs can take away from the event.

Submit questions or feedback to qsrwebpodcast@networldmediagroup.com


Topics: Business Strategy and Profitability, CONNECT: The Mobile CX Summit, Customer Service / Experience, Digital Signage, Franchising & Growth, Health & Nutrition, Marketing / Branding / Promotion, Menu Boards, Sustainability



S.A. Whitehead

Award-winning veteran print and broadcast journalist, Shelly Whitehead, has spent most of the last 30 years reporting for TV and newspapers, including the former Kentucky and Cincinnati Post and a number of network news affiliates nationally. She brings her cumulative experience as a multimedia storyteller and video producer to the web-based pages of Pizzamarketplace.com and QSRweb.com after a lifelong “love affair” with reporting the stories behind the businesses that make our world go ‘round. Ms. Whitehead is driven to find and share news of the many professional passions people take to work with them every day in the pizza and quick-service restaurant industry. She is particularly interested in the growing role of sustainable agriculture and nutrition in food service worldwide and is always ready to move on great story ideas and news tips.




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