What does it take to turn a simple idea like Chicken Salad Chick into one of the fastest-growing restaurant franchise brands in America?
Growing a business from a handful of locations to hundreds of restaurants takes more than a great product. It requires the right culture, disciplined leadership, a scalable franchise model, and an unwavering commitment to the customer experience. In this episode, you’ll hear how Scott Deviney transformed Chicken Salad Chick from a promising regional concept into a nationally recognized brand by focusing on servant leadership, operational simplicity, and building a franchise system that empowers entrepreneurs to succeed. Whether you’re leading a growing company or considering franchise expansion, you’ll walk away with practical lessons that apply far beyond the restaurant industry.
What You’ll Gain From This Episode:
- Learn how Chicken Salad Chick built a scalable franchise system without losing its culture, hospitality, or commitment to quality.
- Discover why servant leadership, operational simplicity, and disciplined franchise selection have fueled the brand’s remarkable growth.
- Understand how successful CEOs balance innovation, franchise relationships, and long-term strategic expansion while staying true to their core mission.
If you’re interested in scaling a business, building a franchise brand, or leading a high-growth organization without sacrificing culture, this episode delivers practical insights from the CEO behind Chicken Salad Chick’s remarkable success story.
Building the Chicken Salad Chick Brand: Leadership, Culture, and Growth
2:10 – From Banking to Restaurant Ownership
Scott Deviney shares how his experience financing restaurant entrepreneurs inspired him to leave banking and pursue franchise ownership, eventually leading him to Chicken Salad Chick.
6:15 – Lessons Learned from Wendy’s
Scott explains how owning Wendy’s restaurants taught him operational discipline, leadership, and the importance of aligning with a brand that has a clear long-term strategy.
10:30 – Discovering Chicken Salad Chick
What started as a conversation about becoming a franchisee quickly turned into an opportunity to acquire Chicken Salad Chick, thanks to the unique vision of founders Kevin and Stacy Brown.
15:40 – Why Chicken Salad Chick Was Different
Scott discusses the factors that convinced him the brand had extraordinary potential, including its fresh-made food, strong emotional connection with customers, and category-defining concept.
20:25 – Creating an Emotional Brand
Learn how whimsical menu names like Fancy Nancy and Sassy Scotty helped Chicken Salad Chick build customer loyalty and create a brand people proudly identify with.
Scaling a Franchise Without Losing Its Soul
26:15 – The Servant Leadership Advantage
Scott explains why successful franchising starts with serving franchisees first and how a servant leadership philosophy has shaped the company’s rapid growth.
31:45 – Protecting Quality Across Hundreds of Restaurants
Discover how Chicken Salad Chick maintains consistent food quality while giving franchise owners the flexibility to create authentic hospitality experiences in their local communities.
37:20 – Building a Culture That Scales
Scott shares how the company’s purpose—Spread Joy, Enrich Lives, Serve Others—guides hiring, franchise selection, and everyday decision-making throughout the organization.
44:10 – Innovation Without Losing Your Identity
Learn how Chicken Salad Chick uses customer feedback, franchise input, and operational data to introduce new menu items while protecting the simplicity that makes the brand successful.
50:35 – The Road to 500 Restaurants
Scott outlines the company’s long-term vision, including nationwide expansion, non-traditional locations, and continued growth while preserving the culture that has made Chicken Salad Chick one of the restaurant industry’s standout franchise success stories.
About Scott Deviney
Scott Deviney, CEO of Chicken Salad Chick, has grown his enterprise tenfold in 10 years — from 32 restaurants in six states when he started in May 2015 to 309 eateries in 22 states today. He plans to serve customers in 30 states by year-end 2026. “Chicken Salad Chick is all about people,” says Deviney (AB ’95). “It’s about taking care of our restaurant and franchise teams, taking care of our guests. Making chicken salad fresh, every day, from scratch, is our way to love on people.”
Deviney grew up in Carrollton, Georgia. He credits his parents with his work ethic. “They gave me something of tremendous value,” he says, “my work ethic. I learned that when things have to be done, you go do them.”
Deviney started his professional career at SunTrust Bank, where he spent 13 years, including time in a food and beverage group. In 2008, he left banking to buy 19 Wendy’s fast-food restaurants. Six years later, he sold those, plus a few added along the way, then looked for new opportunities. He bought Chicken Salad Chick with a private equity partner. The business was hatched in Auburn, Alabama, in 2008 by Kevin Brown and his wife, Stacy, who named her various chicken salad blends (Fancy Nancy, Classic Carol, Kickin’ Kay Lynne) after female family members and friends. Deviney moved headquarters to Atlanta and began spreading the chicken salad gospel.