Chicken Salad Chick will open a new restaurant in Sevierville, Tenn., on August 12, adding a third Tennessee unit for the franchise group that already operates locations in Bristol and Johnson City. The fast casual concept, which now counts more than 340 restaurants across 24 states, is planting its flag at 739 Dolly Parton Parkway.
The Franchise Group
The Sevierville unit is owned and operated by a multi-unit group comprising James and Jessica Denham, Andy Tolley, and Chip and Beth Backus. The Denhams first encountered the brand as students at Auburn University. The group launched its first Chicken Salad Chick in Bristol in 2020, followed by a Johnson City location before committing to Sevierville. "Expanding our portfolio with Chicken Salad Chick and bringing the concept to Sevierville feels like a natural next step in our franchising journey," said James Denham, co-owner of Chicken Salad Chick of Sevierville.
Scott Deviney, CEO and president of Chicken Salad Chick, framed the opening as part of a deliberate Tennessee growth push. "This community embodies the warmth, hospitality, and family-centered values that define our brand," Deviney said, pointing to the made-from-scratch positioning that differentiates the chain within the fast casual foodservice segment.
Grand Opening Promotions
The brand is running a four-day promotional window to drive trial and loyalty app downloads. On opening day, August 12, the first guest in line earns one free large Quick Chick of chicken salad per week for a full year; guests two through 100 receive one free large Quick Chick per month for a year. To lock in the reward, guests must download the Chicken Salad Chick app and enter a code after purchasing a qualifying meal. Days two through four layer in stadium cup, cooler, and meal card giveaways for the first 50 qualifying purchasers at specific time windows.
The app-activation requirement is notable from an operator loyalty strategy standpoint: the mechanic converts grand-opening foot traffic directly into loyalty members, a tactic increasingly common among regional fast casual chains looking to build first-party data ahead of third-party delivery margin pressure.
Menu and Operations
The Sevierville restaurant serves the brand's dozen-plus made-from-scratch chicken salad flavors alongside fresh sides, gourmet soups, signature sandwiches, and desserts. Dine-in, takeout, third-party delivery, and catering are all available. Hours run Monday through Saturday, 10:30 a.m. to 8 p.m.
On the community side, the franchise group held a pre-opening Friends & Family event to raise funds for Isaiah 117 House, a nonprofit supporting children entering the foster care system. The brand's CSC Foundation also maintains ongoing fundraising partnerships with CURE Childhood Cancer and local food banks.
With Tennessee becoming a meaningful cluster market for the chain, the Sevierville opening signals continued appetite among multi-unit operators for proven fast casual concepts in drive-tourism and gateway markets.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
