Interpretation submission 73026

July 15, 2026 Re: Zoning Application — Just Salad Store #165, West Orange, NJ (Block/Lot on file — P-C Zone) Geniece Gary-Adams Director of Planning & Development, Zoning Official Township of West Orange Phone: (973) 325-4119 Email: zoningofficial@westorange.org Dear Ms. Gary-Adams, We are writing on behalf of Just Salad regarding our New Commercial Business application for our proposed West Orange location. As requested, this letter responds in full to each item identified in your review, describing our menu and ordering model, dine-in and to-go operations, sustainability practices, dietary accommodations, ingredient quality standards, seating, and drive-thru operations. Taken together, this information demonstrates that Just Salad does not meet the Township's definition of a “Fast Food Restaurant” and should be classified as a Restaurant in the P-C Zone. FAST FOOD RESTAURANT Shall mean the retail sale of ready-to-eat foods and beverages for on and/or off premises consumption, whenever the foods and beverages are available upon a short waiting time, and orders are placed by the customer at a counter, and primarily served in or on disposable wrappers, containers or plates, and where there is a seating capacity of more than 15 individuals. This does not include restaurants which have “take-out” as accessory to a traditional restaurant. RESTAURANT Shall mean a public establishment which serves food and drink primarily or exclusively for consumption on the premises and is not a “fast food restaurant” as defined in this chapter. For the purposes of this chapter, a “bar” shall also be deemed a “restaurant” only if food is prepared, served and consumed on the premises. Below, we address each requested topic in turn, and enclose supporting exhibits referenced throughout. 1. Menu and Ordering System A copy of Just Salad's current menu is enclosed as Exhibit A. Just Salad operates on a made-to-order, fully customizable model: guests move through an open-kitchen line and build their own salad, grain bowl, or warm bowl by selecting from bases, proteins, toppings, and dressings prepared and portioned in view of the customer. Nothing on the menu is pre-assembled, pre-plated, or held under a heat lamp for immediate pickup as in a conventional fast-food format. The open kitchen also allows guests to see food prepared to order, which is characteristic of a

mbled, pre-plated, or held under a heat lamp for immediate pickup as in a conventional fast-food format. The open kitchen also allows guests to see food prepared to order, which is characteristic of a full-service or fast-casual restaurant model rather than a fast-food operation. 2. Dine-In Operations This location will offer a full dine-in experience. Guests who dine in are served on reusable plateware with metal silverware, not disposable wrappers or containers — directly contrary to the Zoning Code's definition of a Fast Food Restaurant. We are traditional casual dining with our sales average of 83% Dine-In and 17% Drive-thru. 3. To-Go Packaging and Sustainability For off-premises orders, Just Salad uses packaging engineered to minimize environmental impact rather than standard disposable fast-food containers. As of the company's most recent sustainability audit, roughly 91% of Just Salad's disposable food-service packaging is made from recycled and/or renewable materials, and 663 Lexington Avenue 2nd Floor, New York, NY 10022 212.244.1111