Chicken Salad Chick has emerged as one of the most interesting growth stories in the restaurant business. The 200-plus-unit fast-casual franchise aims to reach 500 locations in the next few years, quickly expanding with one of the more unique restaurant products — chicken salad, in several varieties — at its core.
Scott Deviney, Chicken Salad Chick’s president and CEO, said the brand’s product line affords it the ability to pursue a diverse growth strategy that brings incremental growth through nontraditional locations and off-premises service.
Deviney joined NRN editor in chief Sam Oches on the latest episode of Take-Away with Sam Oches to discuss that growth strategy, how hospitality plays a role in it and how franchisees have been key to establishing a presence in new communities.
In this conversation, you’ll find out why:
- Selling your product in bulk taps into multiple of your customers’ need states
- A grab-and-go version of your product opens up many new points of distribution
- You should know your core demographic’s lifestyle and put your brand where they are
- Packaging is as much about branding as it is portability
- Your hospitality in off-premises channels can make up for the lack of an experience your guest would get from dining in
Contact Sam Oches at [email protected].