By and large, restaurants that are part of a chain have a lesser degree of involvement on the part of the kitchen staff in their product. The ingredients are less likely to be fresh and local, compared to a stand-alone restaurant, and more likely to be shipped in from a central repository. And, all too frequently, part of the prep on the food being served has taken place at said central repository.
On a similar level, the waitstaff is more likely to be given orders by a guide book, led by a martinet more interested in making his/her way up the corporate ladder than in giving the diners a memorable experience. The waitstaff will be discouraged from having a good working relationship with the kitchen staff, resulting in less personalized service.
Dismissive of chain restaurants? Hey, there can be exceptions, but generally you've got it right on the nose.
