Chic-fil-A founder Truett Cathy 1921-2014 opened his first diner with his brother Ben in Atlanta in 1949. The Dwarf Grill (later renamed The Dwarf House®) prospered and led Cathy to further in the fast food business.
When he opened the first Chick-fil-A restaurant in 1967 in Atlanta's Greenbriar Shopping Center Truett wanted the company's name to reflect the top-quality customers should expect each time they visited a restaurant. That's why he chose Chick-fil-A: “Chick” to represent our signature menu item, and “fil-A” as a play on the word “filet,” with a small twist
What makes Chick fil-A different from competitors is that employee training focuses heavily on customer service. They are quick to respond to any complaints or problems that customers may have. This focus on customer service is one of the things that makes Chick-fil-A so successful.
Chick-fil-A was the first to commit a service following the FDA's No Antibiotics Ever (NAE) rule. Guaranteed, Chick-fil-A's more than 2, 400 restaurants across the US are serving NAE chicken.
Because Chic-fil-A promotes from within they have the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States. At age 26, Ashley Lamothe became one of the youngest franchise owners in Chick-fil-A history. But her Chick-fil-A story started many years before: Lamothe began working at a Chick-fil-A restaurant outside of Atlanta, Ga., when she was 15 years old as a way to earn enough money to buy her first car.
Cathy’s family has continued his tradition of leadership, including his son Dan, who was appointed as the company’s CEO in 2013, and grandson Andrew, who serves as the current Chick-fil-A CEO.
Cathy was the author of six books and was a committed philanthropist dedicated to making a difference in the lives of youth. He was the recipient of countless awards over the years, both for his business acumen and for his charity. With his wife of 65 years, Jeannette McNeil Cathy, he led a life that was centered on biblical principles and family, and is survived by his sons Dan T. and Don "Bubba" Cathy; daughter Trudy Cathy White; 12 grandchildren and 23 great-grandchildren. Source Chic-fil-A website and other online articles.
Mock Chic-fil-A Chicken Salad
It is Salad Season… typically I do not frequent fast-food restaurants, but Chic-fil-A’s chicken salad was the exception to my long-standing rule. When they removed it from the menu I decided to see if I could reproduce the recipe and make it as good or better. The key to maximize flavor is to use fresh ingredients processed or grated as fine as possible.
PREPARATION: 1 hour – makes 4 servings
EQUIPMENT: 1.7 quart sauté/saucepan with lid, French chef knife, cutting board, Original Rotary Food Cutter, mixing bowl
- 2 cooked chicken breasts (about 10 ounces), chopped fine
- 3 cups chicken stock or broth
- 2 large stalks celery, grated #1 cutting cone.
- ½ onion, chopped fine #2 cutting cone
- 2 hard-cooked eggs chopped fine.
- 5 Durkin’s sweet pickles, chopped fine #2 cutter cone
- ½ teaspoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon celery salt
- ½ cup mayonnaise, less or more depending on how you like it
- 1 teaspoon paprika
NOTE: Bone-in chicken breast with skin will provide maximum flavor.
In the 1.7 quart, braise/simmer chicken breasts and eggs in chicken stock or broth over low heat 215°F (102°C). Cover, open the vent and cook until done, about 40 minutes.
Remove the chicken breasts and eggs from the broth and allow it to cool sufficiently. Remove the skin, debone, and chop fine. Place in a mixing bowl with all other ingredients and mix well. Chill in the refrigerator for 1 hour covered, or overnight.
To serve, place on a bed of lettuce and sprinkle with paprika. Variation, serve with sliced avocado seasoned with fresh lemon juice and sea salt.