The Daily Feed: All Chains Are Not the Same

I admit it: I avoid chain restaurants. This doesn’t mean I won’t set foot in them, because I do – I’m neither perfect nor consistent on this point.  But given the choice, I would much rather eat in an independently owned establishment  than a cookie-cutter outpost of a giant corporate conglomerate.

And yet, when successful restaurants make a splash, earn a loyal following, and put out a quality product, it makes sense that they’d proliferate and enter new geographic markets. Do they then become “chains” in the traditional sense? Does chain necessarily imply a lack of quality?

A recent New York Times article notes that restaurateur Danny Meyer’s Shake Shack – a “mini-chain of burger-and-custard stands” – is expanding rapidly in New York. Though I haven’t eaten there, the meat quality is purportedly high (whole muscle, no trimmings, antibiotic- and hormone-free), a welcome change from the vast majority of burger joints around the globe.

So, kudos to Mr. Meyer. My question is this, though: what is it about burgers? Why can’t we get greater access to cost-effective, high-quality “chains” that serve something else entirely?

 

Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule.

 

Like this? Want more?
preview
Connect with Us
Follow Our Pins

Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

Follow Our Tweets

The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

On Instagram

Behind-the-scenes pics from iVillage.

Best of the Web