Whether blitzing or dropping back into pass coverage, it’s that versatility and teamwork that former All-American Dat Tan Nguyen longed for after retiring with 516 tackles from the Dallas Cowboys. For Lynnae Schneller, living more than 2,000 miles from the Dallas plains in Seattle, the reality-TV contestant found she was in a pickle—spending more time behind the desk than with the customers she loved. She too was looking for something more.
Surrounded by glass on the fifth floor of Chick-fil-A’s Atlanta-based headquarters is “The Pulse,” the company’s social media control center. A wall-size monitor displays real-time comments from Facebook, Twitter and other social channels about the company’s food, restaurants and customer service. In the aggregate, these tell Chick-fil-A’s employees whether the brand and its food is being showered with praise, criticized, or worse — ignored.
Truett Cathy surprised everyone in 1964 by putting fried chicken on a buttered bun when everyone else was making burgers. Three years later he surprised them again by putting his first Chick-fil-A restaurant in a shopping mall.
It was 1965 when Truett Cathy came home with his restaurant’s latest menu offering: a piece of fried chicken breast tucked between two buttered buns. His son, Dan Cathy, remembers the moment well as a 12-year-old boy. Though he didn’t realize it at the time, his father’s new sandwich would change not only Dan’s life but the trajectory of his family’s business and the fast-food industry as a whole.
There’s nothing quite like the classic Chick-fil-A Chicken Sandwich. But have you ever wondered what makes it so good – every single time? The precision that goes into the making of each handcrafted Chicken Sandwich is an expression of the care that Founder Truett Cathy intended when he first created it. From the whole breast of 100-percent real chicken, to the carefully toasted bun, there are countless details – and a whole lot of love – in every Chicken Sandwich we make.