Stirring Up Success

Stirring Up Success

A chicken salad entrepreneur invests in start-up opportunities for Auburn students.

Stacy Brown serving food
With more than 180 restaurants in 17 states, and one or two new locations opening each week, it’s safe to say Chicken Salad Chick is no longer just an Auburn hometown favorite. It has become a nationwide sensation, well on the way to reaching the company’s goal of being America’s favorite place for chicken salad.

Georgia native Stacy Brown, a 1999 communication graduate, cofounded Chicken Salad Chick in Auburn in 2008 with her late business partner, Kevin Brown. Although he would later become her husband, in the beginning Kevin played the role of analytic counterpoint to her creative focus and drive. She credits their opposite perspectives, talents and passions with their early success. But there were also countless setbacks and failures—and she wouldn’t trade a single one of them.

“I know this sounds crazy, but I have to say that every painstaking step we took was so important for the development of our company. As challenging as things were, I would not want to do anything differently,” Brown said. “Those early closed doors, failures and missteps absolutely shaped what came to be. We had no idea what we were doing, and I really think the greatest part of the adventure was found in that process of learning everything for ourselves. What we lacked in experience and capital we made up for in dreams, drive and a will to succeed.”

During the early days of making chicken salad in her kitchen, selling it door-to-door and then the setback of having her home-based enterprise shut down by the health department, the newly divorced mother of three found her motivation in a desire to stay home with her children. Twelve years later, Brown is recognized as a model of entrepreneurship and Chicken Salad Chick is successful beyond her wildest imagination.

The Chicken Salad Chick Incubator

Today, Brown’s motivation is a bit different, steeped in a desire to help others realize their entrepreneurial dreams. That philosophy is woven into every area of her professional life— from training employees to developing new business ventures and speaking to audiences of would-be entrepreneurs around the nation, as well as to Auburn students in communications and franchising classes.

But nowhere is her vision more evident than in her recent gift to support the new Tony and Libba Rane Culinary Science Center. Slated to open in 2022, the Rane Center will provide immersive educational opportunities for hospitality management students in the College of Human Sciences, as well as extraordinary guest experiences for the community.

One of the most unique features of the center is the Hey Day Market, an innovative addition to Auburn’s culinary scene, featuring a food hall for established restaurant concepts and two incubator spaces. These incubators will be hands-on learning spaces where new hospitality management graduates can implement their entrepreneurial business plans, learning how to run a food business with the help they need to test their ideas. Logistical support from commercial kitchens and restaurant space, as well as marketing, safety guidance and oversight from trained faculty will give participants the resources they need to succeed as they develop their business concepts— resources many entrepreneurs like Brown didn’t have as they painstakingly developed their own businesses.

Thanks to Brown’s generosity, one of those spaces will be the Chicken Salad Chick Incubator.

“Many restaurants fail because people take what they think is a good idea and pour every penny they have or can borrow into it. Making a huge investment in what is basically a gut instinct, with no measured feedback, is not a smart business decision,” she said. “We were forced to do that in the beginning because there was no way to test ideas back then, which is why I was cooking from home. But with these incubator spaces, Auburn graduates can safely and legally test their ideas, get feedback and determine what they need to change. It’s just a wonderful opportunity to help develop real businesses and I’m thrilled to be part of it.”

“Those early closed doors, failures and missteps absolutely shaped what came to be….What we lacked in experience and capital we made up for in dreams, drive and a will to succeed.”

As an alumna, parent of an Auburn student and a donor, Brown’s love for Auburn runs deep. It’s not just about Auburn tradition, although she loves to host a gameday party. For her, it’s always about connection.

“I believe we have something so special at Auburn. In all of my travels, I have not seen or felt it anywhere else,” Brown said. “I believe this unique family feeling we have stems from the Auburn Creed. It’s extremely inspirational and bonding for all the people who have put in the hard work to become an Auburn graduate. So, to be an alumna and to contribute to the community that helped me experience some professional success is an honor.”

The Essential Ingredients

It’s no surprise that two of the most influential people in her professional life are also proud members of the Auburn Family. Brown describes Earlon ’68 and Betty McWhorter, who partnered with her as she launched the Chicken Salad Chick brand nationally, as business partners, mentors, friends and so much more.

“They are such wonderful philanthropists to Auburn and are just the picture of giving and doing things for the right reasons. They have been an example to me of bringing your faith, family and core values into all you do.”

Her entrepreneurial journey has taught Brown to know her strengths and weaknesses—and to be OK with them. The mantra “develop your passion” has guided her in the years since she graduated from Auburn.

“It’s not a simple thing—finding your passion,” she said. “Chicken salad was never my passion. I just knew I wanted to create experiences and serve others. I have been able to do that through Chicken Salad Chick. Chicken salad is just the conduit.”

Brown is committed to that concept. “I think people may not understand that when they look at their careers. They might think, ‘How can I be passionate about selling a product or service?’” she added. “I would challenge them to look deeper. It’s not about the product or position, it’s about what motivates you. That’s the key to finding your passion.”

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Food University

Food University

Addressing hidden student hunger at Auburn

Food U Header

Changing the world is serious business. It’s a painstaking process of doing the small things right until they turn into the big things. When it comes to an issue like hunger on college campuses, Auburn has a practical approach, rooted in its land-grant mission.

“If I had to sum up the issue at Auburn I would say, ‘hidden,’” said Alicia Powers ’02, managing director for Auburn’s Hunger Solutions Institute in the College of Human Sciences. “When most people think about hunger, we think about the international or global hunger crisis. That’s not what it looks like in the U.S.”

But with the knowledge that one in three Auburn students face food insecurity at some point, there’s no denying that it does exist on campus.

“I think this issue is unexpected on Auburn’s campus,” she said. “But it’s the student sitting in class, distracted by worries of paying a bill or struggling to finish a test because they’re so hungry and can’t focus. It’s the student who runs by Starbucks before class to get sugar packets to make it until dinner to eat. These are just some of the faces of hunger at Auburn.”

Food insecurity refers to a lack of consistent access to enough food for an active, healthy life, and research indicates that students at greatest risk are first-generation, nontraditional and minority students—the very students Auburn’s land-grant mission drives it to recruit. But this issue affects a variety of students, according to Glenn Loughridge ’94, director of Campus Dining.

“There are students who don’t qualify for financial aid, who are supporting themselves, or are here on a shoestring budget with no room for any unexpected expenses, as well as international graduate students, supporting a family on a small stipend,” he said. “All of these circumstances, and many others, leave students vulnerable.”

“There’s a stigma associated with food insecurity,” Powers said. “And that stigma extends to accessing resources. We’re working to break that cycle so students feel comfortable getting the help they need.”

Experiencing Auburn

Students struggling with food insecurity often miss out on the camaraderie and fellowship of late-night study sessions at the local diner, meet-ups for lunch after a tough exam or celebratory dinners after a big win. In short, students battling hunger have a different Auburn experience on every front than those who have the food and nutrition they need.

Reaching the most at-risk students is no easy feat, it’s one that Powers and Loughridge know they can’t do alone.

“This is a much larger issue than even what we see on Auburn’s campus,” Powers said. “But we must start with what we can do. That is why we need help—so we can think big and be innovative and then figure out what small, incremental steps we can take to make it happen.”

Auburn donors support campus resources like the Campus Food Pantry, Feed the Family Fund meal plan assistance, and the Campus
Kitchen, a student-led food recovery organization, which provide help for students in need or in crisis. These resources have seen a dramatic increase in usage, and philanthropic support has helped bridge the gap with funding for food and equipment. One of the additional needs has been space.

Loughridge was instrumental in securing funding for a new, centrally located space for the Campus Food Pantry and the Campus Kitchen, providing easier access, better equipped facilities and a more welcoming experience for students.

Proving that if you build it, they will come, the food pantry had nearly 50% as many visits in one month in its new location as it did in the entire previous year.

“Our goal is for the Campus Food Pantry and the Campus Kitchen to mirror other services on campus like our dining facilities,” Loughridge said. “These new spaces are a giant step in that direction with their location, design and atmosphere.”

Building Food U

For Loughridge, combatting this issue is part of an even bigger plan to connect Auburn’s food system. Growing the network of partners across campus is key to a long-term solution.

He and Powers work with other leaders to develop a holistic approach that addresses food insecurity and creates sustainable and appealing food options for students—all while providing research and experiential learning opportunities for students and faculty.

“I see Auburn as ‘Food U,’” he said. “Students can come to Auburn to learn to grow and develop food, learn about food insecurity and how to combat it, gain knowledge about the benefits of locally sourced produce and get hands-on experience working in these programs, gardens and facilities so they’ll leave Auburn one day and go out and change the world.”

Auburn’s comprehensive approach to food focuses not just on food insecurity, but also on sustainable solutions throughout campus and beyond.

“First, there was aquaponics, which included fresh fish and greenhouse-grown veggies to supply campus dining,” said Desmond Layne, head of Auburn’s Department of Horticulture. “Next came our vertical farms with hyperlocal fresh greens and soon, we will include produce grown from the Transformation Garden and organic produce from our local organic research center. As our students help to grow these foods as part of their research, others can have the benefit of the healthy nutrition available throughout campus.”

The Road Ahead

At the heart of the hunger issue is a need to address basic needs of life that many college students struggle to provide. Prior to the pandemic, U.S. colleges and universities saw dramatic enrollment increases fueled almost exclusively by an influx of students from low-income families, more than 30% of whom were also first-generation students.

Through collaborations with campus partners like Loughridge and Layne, Powers seeks to address the root issues of food insecurity on campus and, ultimately, a more permanent solution at Auburn and beyond.

“Glenn (Loughridge) and I are working on a pilot project on campus that I think is very promising,” Powers said. “And I hope the Auburn Family will be part of it. We need their support. At Auburn, we’re a practical group of people who want to take what we’ve learned and serve our state, nation and world. And, as an Auburn alumna, I think that’s really what the whole land-grant mission is about.”

Today’s challenges, although great, are nothing new. The Auburn Family has always been about the business of changing the world, one step at a time.

Learn how you can support Auburn’s fight against hunger at