How do you turn a well-loved local restaurant into a hot national concept?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Garrett Reed, CEO of Layne’s Chicken Fingers, to talk about his efforts to take that step.

Layne’s was founded near Texas A&M in College Station, Texas, in 1994. Reed and a partner later purchased the brand, intending on turning it into a franchise. The company currently has nine locations but has deals for many, many more.

Reed discusses that transition and about how the company has sold so many franchises this quickly. He also talks about the brand’s unique franchising strategy and how that should, hopefully, maintain culture even as the concept grows. He also discusses why that culture is important to a brand like Layne’s.