In today’s New York Times, William Grimes focuses on the popularity of chopped salad as the de facto lunch option in the Northeast.
He likens ordering a chopped salad to buying a car. “You start with a base price that includes a limited number of toppings, usually four or five. After that, each addition costs extra. How much depends on the ingredient. At Chop’t, tomatoes, black beans and chickpeas each cost 59 cents, feta cheese costs 99 cents, smoked bacon costs $1.49, and steak tops the list at $3.49.”
How did the concept become so popular? Some say it’s about having choice of ingredients, others about control.
Read the full story here.