Robert -
I love indies. As often as possible I work indies. And soon I'll be the co-owner of an indie. But I currently work for a chain (along with owning my own business) That being said, all chains started out as an independent.
Two things a chain have that many independent restaurants/shops often overlook are great systems in place and 'global' acceptance.
The systems are learned over the years by trial and error and good business sense. Those that work, stay, those that don't get weeded out. And yes, in order to be accepted by everybody, one must dummy down to the lowest or low common denominator of acceptance.
A chain is like a ship at sea clipping ahead at 30 knots. It goes really well in a straight line, but can't easily avoid things that crop up like iceburgs and smaller boats and ships. Their turning radius sucks. An indie has the ability to quickly react to customer demands, trends and fads and price increases (or the occasional decrease); a chain is kind of stuck on it's intended and planned route.
Chains are here to stay. It's the independent owner's job to stay ahead of the curve, react accordingly to the current trends, and, as they often can, treat their people with the respect they deserve.
Both businesses are in it for the money. Independents are also in business for the enjoyment of the job, too.
Ciao,