Middle Market Transformative CEO Features Chicken Salad Chick's Deviney

CHICAGO – (February 27, 2019) – RSM US LLP (“RSM”) – the nation’s leading provider of audit, tax and consulting services focused on the middle market – and The CEO Forum Group are pleased to announce the ninth episode of “The Middle Market Transformative CEO,” featuring guest Scott Deviney, president and CEO of Chicken Salad Chick, the nation's only southern inspired, fast casual chicken salad restaurant concept. The episode, which aired over 25 nationally-syndicated AM radio stations on Sun., Feb. 24, is now also available as a podcast.

Co-hosts Robert Reiss, founder and CEO of The CEO Forum Group, and RSM Chief Economist Joe Brusuelas, speak with Deviney about how Chicken Salad Chick differentiates itself from other companies in the food and beverage sector, what it’s like to run a large franchise business, and the role that the supply chain plays in the success of the company.

Some of the key topics discussed during this episode are: the strategy behind the product development process and integrating different flavor profiles; the importance of serving customers “from the heart” to create a memorable guest experience; the relationships with franchise owners and why it’s imperative that their philosophies and goals support the company’s business model; and how the company approaches expansion across different geographical markets.   

“What makes Chicken Salad Chick unique is there is no other company selling just chicken salad where it’s made from scratch in each restaurant every single day,” said Deviney, while explaining what drives his business. “We create different flavor profiles that will attract each palette and we serve it from the heart. So when you walk into one of our restaurants, you’re going to get great tasting chicken salad, but more importantly, you’re going to feel like you’re walking into your best friend’s house or parent’s home.”

“That’s the crux of what we’re all about – we want to really take care of you as a guest,” continued Deviney. “That’s what’s really helped us have the success we’ve had. People like the way they feel when they walk in and more importantly when they leave.”

“Seventy percent of our restaurants right now are franchised,” said Deviney regarding partnering with franchise owners. “Our purpose as a company is to spread joy, enrich lives and serve others.  As part of our process when we’re looking at new franchise owners, we ask ‘Do they fit that culture?’ ‘Do they have that purpose in their hearts?’ and ‘Can they really take care of their teams?’ So a lot of our owners come from backgrounds that may or may not be in food service but they have that same purpose in life.”