Drew Travis, the new chief financial officer of Chicken Salad Chick, began his career in restaurants at age 16, working at McDonald’s as a cook, drive-thru attendant, and cashier. His early experience also included shifts at Famous Dave’s Bar-B-Que and his uncle’s establishments, where he worked as a bartender and assistant manager.
“I always had a passion for restaurants and loved the idea of making people’s days better,” Travis said recently. “If someone is having a bad day you can make it a good day, and if they’re having a great day you can make it better.”
After completing college, he transitioned into finance, serving as a financial analyst before advancing to senior roles at Discover Financial Services. Over the past decade, however, he returned to the restaurant industry, taking on leadership positions at Grubhub, Bloomin Brands, which operates Outback Steakhouse, and most recently at GoTo Foods, where he oversaw brands like Auntie Anne’s and Carvel.
The shift to Chicken Salad Chick represents a return to managing a single brand after years overseeing multiple restaurant concepts. The chain, founded in 2008 by Stacy Brown and Kevin Brown, now operates over 340 locations across 25 states and plans to expand into West Virginia, New York, and Michigan this year. In 2019, private equity firm Brentwood Associates acquired a majority stake in the company’s parent, SSRG Holdings.
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Travis describes the company’s current stage as a turning point in its expansion, with goals to exceed 500 stores within the next few years. Each new location requires an investment of about $700,000 for construction, equipment, and technology, though franchise owners typically cover most of the initial costs. The company provides training, marketing, and operational support to help franchisees succeed.
One of his first observations is the chain’s strong culture, built on long-term employees and a hands-on approach to customer service. Unlike his previous roles, Travis now attends grand openings of new restaurants, a change he attributes to the company’s focus on franchisee support. “In past lives of mine was probably not part of my remit but at this brand it certainly is,” he said of his attendance at the store opening.
Food inflation continues to be a concern, but the company has avoided price increases, instead emphasizing value through its Southern-style menu and hospitality standards. “Pricing is a slippery slope in the restaurant industry,” Travis said, “because higher prices could mean fewer people will come in the door, so a greater share of the fixed costs are borne by the restaurants.”
