# What's the point of regional chains? **URL:** \ **Category:** Cafe Society\ **Created:** [September 2, 2011, 3:49am UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921 "2011-09-02T03:49:56Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![robert\_columbia](https://avatars.discourse-cdn.com/v4/letter/r/e79b87/32.png) [@robert\_columbia](https://boards.straightdope.com/u/robert_columbia)\ **Post date:** [September 2, 2011, 2:13pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/21 "2011-09-02T14:13:57Z")
> [@bump](#): > > There are the expansion and administrative challenges, and depending on the store, local tastes (both gustatory and otherwise) vary regionally. > > That adds a whole layer of complexity; a Southern regional grocery store will need to carry different flour than one in the Pacific Northwest; biscuits and bread have different requirements. Regional stores just carry the one type, while national chains have to both carry and coordinate both types… Why are requirements for biscuits and bread different? ---
**Author:** ![Duke](https://avatars.discourse-cdn.com/v4/letter/d/e8c25b/32.png) [@Duke](https://boards.straightdope.com/u/Duke)\ **Post date:** [September 2, 2011, 2:23pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/22 "2011-09-02T14:23:39Z")
> [@Little\_Nemo](#): > > Now you’ve got me curious. The Anchor Bar? Nick Tahou’s? The Dinosaur? Mark’s Pizzeria? Heh heh, none of the above. I promised not to tell. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [September 2, 2011, 2:54pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/23 "2011-09-02T14:54:07Z")
> [@robert\_columbia](#): > > Why are requirements for biscuits and bread different? Because they are different products? That’s like saying, why are the yeast requirements for beer and wine different? They just are. I’m sure someone else can get into the science of gluten, wheat protein, winter vs. summer wheat, etc. I just know, from a practical standpoint, it matters. Of course, if you want it to be crap you can make a biscuit any old way. But if you want it to be _good_ you have to use the right ingredients. If those ingredients are going to be hard to get in some locations, you will either have to add the cost of transport, or lower your standards. This is why many people say, that when a business gets too big it becomes mediocre. ---
**Author:** ![PhiloVance](https://avatars.discourse-cdn.com/v4/letter/p/e19adc/32.png) [@PhiloVance](https://boards.straightdope.com/u/PhiloVance)\ **Post date:** [September 2, 2011, 3:06pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/24 "2011-09-02T15:06:17Z")
One prime example of a company going national too quickly was Krispy Kreme. They expanded wildly a few years ago and things did not go well. Stock tanked, many outlets were forced to close, etc. I think they’ve recovered now, but I think they were pretty close to bankruptcy for a bit. ---
**Author:** ![elfkin477](https://avatars.discourse-cdn.com/v4/letter/e/a9a28c/32.png) [@elfkin477](https://boards.straightdope.com/u/elfkin477)\ **Post date:** [September 2, 2011, 3:10pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/25 "2011-09-02T15:10:37Z")
> [@bouv](#): > > I used to think DD was as widely spread as Starbucks or McD’s, it wasn’t until a couple of years ago I found out they really start to thin out as you head west…i don’t think CA has any at all…compared to New England where they average 10’ from each other. I live in a town so small that we don’t have our own Dunkin Donuts! It’s a ten mile drive to the nearest one, that’s how far into the sticks this place is. 😃 ---
**Author:** ![AndyLee](https://avatars.discourse-cdn.com/v4/letter/a/898d66/32.png) [@AndyLee](https://boards.straightdope.com/u/AndyLee)\ **Post date:** [September 2, 2011, 3:58pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/26 "2011-09-02T15:58:55Z")
Because a Krystal is a White Castle without the umph. Look at all the fuss about when Macys converted Fields into Macys in the Chicago area. Did it change all that much? ---
**Author:** ![dangermom](https://avatars.discourse-cdn.com/v4/letter/d/e274bd/32.png) [@dangermom](https://boards.straightdope.com/u/dangermom)\ **Post date:** [September 2, 2011, 4:10pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/27 "2011-09-02T16:10:07Z")
> [@Wheelz](#): > > I’m not from California, but I know this one. The first In-N-Out opened in 1948. > > I don’t know if they “want” to be national or not. There are no franchises; each location is still privately owned and operated by the original family that started the business. Seems like they’re doing just fine and have little interest in expanding much further. > > [Cite.](http://www.in-n-out.com/history.asp) They’ve expanded a lot in the last 10-15 years. It was a big deal when one opened as far north as Atascadero (near San Luis Obispo) around 1996. Now they’re all over the state…and in Texas?! There’s a tradeoff there; the more they expand, the less cult appeal they have. I can see how they’d want to limit their growth and go slow, not to mention the awful example of Krispy Kreme, which had similar cult appeal and overexpanded. ---
**Author:** ![Idle\_Thoughts](https://avatars.discourse-cdn.com/v4/letter/i/838e76/32.png) [@Idle\_Thoughts](https://boards.straightdope.com/u/Idle_Thoughts)\ **Post date:** [September 2, 2011, 4:18pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/28 "2011-09-02T16:18:23Z")
I’m going to pop this over to CS since it’s mainly been about food. ---
**Author:** ![Skald\_the\_Rhymer](https://avatars.discourse-cdn.com/v4/letter/s/ecccb3/32.png) [@Skald\_the\_Rhymer](https://boards.straightdope.com/u/Skald_the_Rhymer)\ **Post date:** [September 2, 2011, 4:23pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/29 "2011-09-02T16:23:45Z")
> [@Telemark](#): > > And, like it or not, the US isn’t a single homogeneous culture. Praise Athena for **that**! > [@](#): > > Some chains simply won’t have national appeal. ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [September 2, 2011, 4:41pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/30 "2011-09-02T16:41:08Z")
> [@LaurenIpsum](#): > > Now I’m wondering too. Although I’m not sure the ones you suggested would really be considered “fast food.” Maybe Ted’s Hot Dogs or Mighty Taco? Maybe Bill Gray’s or Tom Wahl’s. ---
**Author:** ![Kent\_Clark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kent_clark/32/105_2.png) [@Kent\_Clark](https://boards.straightdope.com/u/Kent_Clark)\ **Post date:** [September 2, 2011, 4:46pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/31 "2011-09-02T16:46:50Z")
> [@robert\_columbia](#): > > Why are requirements for biscuits and bread different? [According to those who have an opinion, it’s gluten](http://www.fieldandstream.com/blogs/bass-fishing/2009/11/why-southern-flour-makes-best-biscuits-and-more-tips-hungry-fishermen). For biscuits you want a nice soft flour like White Lily or Martha White. Both of which happen to be Southern. ---
**Author:** ![Justin\_Bailey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/justin_bailey/32/8792_2.png) [@Justin\_Bailey](https://boards.straightdope.com/u/Justin_Bailey)\ **Post date:** [September 2, 2011, 5:13pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/32 "2011-09-02T17:13:35Z")
> [@Little\_Nemo](#): > > Maybe Bill Gray’s or Tom Wahl’s. I agree. These are the two most likely candidates. ---
**Author:** ![suranyi](https://avatars.discourse-cdn.com/v4/letter/s/e36b37/32.png) [@suranyi](https://boards.straightdope.com/u/suranyi)\ **Post date:** [September 2, 2011, 5:15pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/33 "2011-09-02T17:15:42Z")
> [@bouv](#): > > I used to think DD was as widely spread as Starbucks or McD’s, it wasn’t until a couple of years ago I found out they really start to thin out as you head west…i don’t think CA has any at all…compared to New England where they average 10’ from each other. Dunkin Donuts is one of the most extreme examples of a regional chain. In the northeast, even into eastern Canada, they are everywhere. Most people wo live there probably think it is nationwide, probably multinational. But not so. There are hardly any Dunkin Donuts west of the Mississippi, and as you say, none at all in California. ---
**Author:** ![smiling\_bandit](https://avatars.discourse-cdn.com/v4/letter/s/e9a140/32.png) [@smiling\_bandit](https://boards.straightdope.com/u/smiling_bandit)\ **Post date:** [September 2, 2011, 5:17pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/34 "2011-09-02T17:17:50Z")
> [@robert\_columbia](#): > > Why are requirements for biscuits and bread different? If you don’t know the difference between northern and southern biscuits… good God, yoiu’re missing out. Northern biuscuits are often mde with #2 hard winter wheat. It’s just fine. But southern biscuits use and incredible fine-grain white flour. They practically melt in the mouth. Yes, there’s a world of difference there. There was close to rioting in the streets when the company who bought our local flour mill decided to save money by closing it and selling the “same” product ( :rolleyes: ) with northern wheat. Yeah that didn’t go over well, becuase it wasn’t the same product no matter what the packaging was. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [September 2, 2011, 5:21pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/35 "2011-09-02T17:21:41Z")
> [@kunilou](#): > > [According to those who have an opinion, it’s gluten](http://www.fieldandstream.com/blogs/bass-fishing/2009/11/why-southern-flour-makes-best-biscuits-and-more-tips-hungry-fishermen). For biscuits you want a nice soft flour like White Lily or Martha White. Both of which happen to be Southern. Exactly- biscuits want low gluten, so they remain non-chewy and fluffy, while bread generally wants higher gluten. All-purpose flour is an attempt at a compromise, but even national brands of all purpose flour like Gold Medal have different regional formulations. ---
**Author:** ![Enderw24](https://avatars.discourse-cdn.com/v4/letter/e/ba9def/32.png) [@Enderw24](https://boards.straightdope.com/u/Enderw24)\ **Post date:** [September 2, 2011, 6:02pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/36 "2011-09-02T18:02:05Z")
> [@etv78](#): > > In a recent thread about comparing hardware stores, one was mentioned, I thought,“Never heard of it.” Turns out it’s a heartland chain. The biggest “offender” is fast food. The Boston area has only recently got Sonic, I don’t recall a Jack-in-the-Box, and In and Out is exclusively on the West Coast. Why do people open a single business when there’s so much more profit in opening 20 across the tri-state area? ---
**Author:** ![Jophiel](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jophiel/32/66_2.png) [@Jophiel](https://boards.straightdope.com/u/Jophiel)\ **Post date:** [September 2, 2011, 6:55pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/37 "2011-09-02T18:55:02Z")
Portillos, a hotdog-beef-burgers chain, is crazy successful in the Chicago market with 32 locations in the region (I’m counting Merriville, IN as “Chicago region”) which are always hopping. I’ve never been to one that wasn’t doing brisk business. But from what I’ve heard, the owner is resistant to expanding outside the region due to quality control and regional tastes. They do have two locations in CA which I believe are run by a family member as what little info I saw on them said they are not franchise operations. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [September 2, 2011, 6:58pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/38 "2011-09-02T18:58:54Z")
> [@Lute Skywatcher](#): > > Pizzeria Uno, for example. Just to note that “Uno Chicago Grill” is a franchise operation, licensing the Pizzeria Uno name and recipes from the owners of Pizzeria Uno / Pizzeria Due in Chicago. The original two restaurants aren’t part of the franchise operation. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [September 2, 2011, 7:00pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/39 "2011-09-02T19:00:36Z")
> [@Jophiel](#): > > But from what I’ve heard, the owner is resistant to expanding outside the region due to quality control and regional tastes. Indeed; hot dogs (and pizza, for that matter) tend to be very regionalized in their appeal. Chicago-style hot dogs go over gangbusters in the Chicago area, but would face a steep road anywhere else, as most people elsewhere would say, “why on earth would you do _that_ to a hot dog?” ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [September 2, 2011, 7:01pm UTC](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921/40 "2011-09-02T19:01:51Z")
> [@elfkin477](#): > > There _used to be_ a ton of Jack-In-The-Boxs in MA. My parents managed a few of them (serially, not concurrently) from the time they were dating until I was two or so. For reasons I don’t recall, they packed things up around 1980 and haven’t come back to the state since. Jack In The Box operated in the Chicago area in the 1970s, as well, but pulled back sometime soon after, and has largely remained a West Coast chain since. [Previous page](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921.md?page=1) [Next page](https://boards.straightdope.com/t/whats-the-point-of-regional-chains/594921.md?page=3)