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How Chicken Salad Chick saw a 36% increase in same-store sales during 2020 while only open 6 days a weekHow Chicken Salad Chick saw a 36% increase in same-store sales during 2020 while only open 6 days a week

CEO Scott Deviney speaks with NRN about how the brand saw both same-store sales and unit growth during the pandemic, and their 2021 growth plans

Holly Petre, Assistant Digital Editor

August 24, 2021

With a store that — like Atlanta-based Chick-fil-A — is only open six days a week, Chicken Salad Chick ended 2020 36.6% up in same-store sales and 27% up in units. But that wasn’t an anomaly for the growing chicken salad brand; they had planned for it.

“We were expecting a phenomenal year in 2020,” said CEO Scott Deviney.

In fact, the brand stayed on track for the unit goal it set out at the beginning of 2020. In the first quarter, 11 units opened, and more than two-thirds of the year’s new stores opened after June 1, when Chicken Salad Chick resumed normal operations following pandemic-related lockdowns.

“Fortunately, we’re in the Southeast where the lockdowns were eased sooner than other parts of the country, and that was a little bit of luck,” Deviney said.

Chicken Salad Chick is preparing to open 40 restaurants this year, three more than in 2020. But the company’s goals aren’t only around unit growth: The chain expects to hit a big sales milestone by the end of 2021.

“We could conceivably see 250 million [dollars] in sales by the end of this year, which is huge. We’re thrilled that we could hit the quarter of a billion dollar mark this year,” Deviney said. The brand’s 2020 systemwide sales totaled $175.1 million.

Check out the interview with Scott Deviney for more insights and be sure to read all previous Snapshots of Success from NRN

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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