Chain restaurants are the melting pots of society – here’s what we can learn from Wagamama and Zizzi

A new study has identified US chains as the best place to find people from different socioeconomic classes mixing. How did we get here?

If you were choosing to eat at a restaurant based on social good, where would you choose? Would it be the zero-waste restaurant whose ingredients are only sourced within a 25-mile radius, or the one that offers job training to marginalised groups, such as refugees and ex-offenders, to become its chefs?

Or would it be Zizzi?

Coco Khan is commissioning editor for Guardian B2B and a writer