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How a small chain is coping with the tough operating environment

A Deeper Dive: Jason Morgan, CEO of Original ChopShop, joins the podcast to talk about expanding in a tight labor market without compromising unit economics.

How does a small growth chain expand when the operating environment is so difficult?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Jason Morgan, CEO of the 17-unit Original ChopShop, to talk about it.

Original Chop Shop is a better-for-you fast casual chain. The company has done quite well during the pandemic and has some significant growth plans, but it has faced some challenges on that front.

Morgan discusses the challenges of finding sites, particularly anything that can handle a pickup window. He talks about the rates these sites are going for at the moment, and how his company is working to overcome these hurdles.

Morgan also discusses the market for healthier fare and how the company has kept prices to a minimum despite an increase in the cost of labor and food, and why he believes that’s key to the chain’s success going forward.

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