Sunday, April 10, 2011

Chick-fil-A Is Awesome

Last night, I got to hang out with the owner of the local Chick-Fil-A as a "promotion" of sorts. Chick-Fil-A and this location in particular is very intent on being viewed as a family restaurant rather than a fast food joint, despite the presence of a drive-thru window. Even without the free dinner and milkshake, it's my opinion that they're succeeding.

I'll be writing a more in-depth article for my page, but I just thought I'd share a couple tidbits here:
  • Chick-Fil-A is the largest consumer of peanut oil in the country. So much so, that they recently switched to cooking their waffle fries in canola oil so that peanut oil supplies wouldn't be exhausted by the year 2020! (I didn't even notice a change in taste)
  • Chick-Fil-A pressure cooks their chicken in peanut oil, they don't "flash fry" it. That's one of the reasons why it is so friggin' juicy and tasty.
  • Donning the cow costume is a shared responsibility, though it's usually the same person; even the owner has been the cow a few times.

One of the keys to the Chick-Fil-A experience is that the employees also buy into the concept of promoting a family-style restaurant and providing personalized service with visibly positive attitudes. I am told that it's a much more rigorous hiring process for Chick-Fil-A store employees compared to other food chains, and the quality definitely shows.

More to come in a few the meantime, do yourself a favor and go to the Chick-Fil-A on Bristol & MacArthur in Santa Ana!

1 comment:

  1. How much are they paying you, Jon? But seriously, when I was recruiting at the University of Texas down in Austin, I had a chance to try out Chick-Fil-A at the student union. It was pretty good. But I wondered if it was the novelty factor or if something was different about the recipe itself.