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.

Check out:

• 8:45 – Why Scott Deviney Chose Chicken Salad Chick
  Scott shares the pivotal moment he recognized that Chicken Salad Chick was unlike any other restaurant concept, citing its people-first culture, unique market position, and long-term growth potential.
• 28:40 – The Secret to Maintaining Culture Across Hundreds of Franchise Locations
  Learn how Scott and his leadership team preserve the Chicken Salad Chick guest experience by focusing on servant leadership, franchisee selection, operational simplicity, and a shared purpose.
• 47:20 – What's Next for Chicken Salad Chick?
  Scott discusses the company's ambitious expansion plans, the path toward 500 restaurants and $1 billion in systemwide sales, and why he believes the brand is still in the early stages of its growth.

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.