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. His stepdad had a 44-year career at Southwire, and his mom worked in banking.
“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 professionally at SunTrust Bank, where he put in 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 had been 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 and friends.
Deviney moved headquarters to Atlanta and began spreading the chicken salad gospel.
His Terry training played a role.
“I remember intermediate macroeconomics well,” Deviney says. “Dr. (David) Kamerschen required us to read The Wall Street Journal in class, and he broke down the articles so we understood exactly how they related to the real world. He really opened the eyes of this naïve kid from Carrollton.”
Deviney’s first job was pumping gas at a full-service filling station at age 15. He now spends time filling tummies and giving back as a member of the Terry Dean’s Advisory Council. He enjoys spending time with his wife, Kristy (BSFCS ’01), and their three children, one in college and two busy in high school. When he can, he plays a little golf.
Deviney enjoys helping others get their own taste of success. He fondly tells of a team member who started out as a cashier and has worked her way up to be part-owner of a restaurant.
“Franchising truly is the American Dream of entrepreneurship with a little backstop behind you,” says Deviney. “I’m very proud to be part of a business with the systems in place and brand recognition to help people reach their dreams by working hard and becoming successful. I have fallen in love with that aspect of Chicken Salad Chick.”
Favorite taste
“The Jalapeno Holly Melt. Two years ago, we rolled out chicken salad melts. You choose your flavor of chicken salad, put it on a croissant, add cheese and run it through a toaster. Along with our grape salad, I could eat this every day!”