Oh boy indeed. What does "better" mean anyway?
Do you want friendly service dictated by corporate binders? (don't go to Ed Debevic's, a chain -- the binders require the attitude)
Do you want ingredients whose freshness is dictated by those same binders, improving the odds that you'll see the same OK level of quality anywhere in the USA (to wit, Red Lobster)
There are chains I frequent because they have at least something goooood (BK Sausage Croissandwich, Calif Pizza Kitchen soups, etc.).
There are independents that are crap, and there's something to be said that by the time you get to be a chain, some standard level of crap will have to be exceeded, and that economies of scale and corporate supply chains ensure that the food supply stays consistent.
What you won't see, though, is Finesse. There are probably exceptions in small chains (Is Per Se a chain for having one in NYC and LV? I could probably make a case for Wildfire and a few other LEYE brands having a moderate amount of Finesse).
The point, though, is that by getting informed by places such as LTHForum, the crap can be avoided.
Most of the time.
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang