Chik-Fil-a Customer Service

Powerful Essays
The ‘Chick-fil-A Way:’ Focus on customer service, employees’ dedication
By Holly Fisher
Supplements Editor
Now to the King eternal, immortal, invisible, the only God, be honor and glory for ever and ever. Amen.
I Timothy 1:17
Chick-fil-A president Dan Cathy greeted employees at the newest Charleston area restaurant with a Bible verse, a prayer and a message about doing business the “Chick-fil-A Way.”
Most people recognize the famous Chick-fil-A cows and their misspelled pleas to “Eat Mor Chikin.” But not everyone may be aware of Chick-fil-A’s unique way of doing business. With a focus on quality food, superior customer service and dedicated employees, Chick-fil-A has built a restaurant empire.
Another freestanding restaurant opened Sept. 29 on Dorchester Road near the Ashley Phosphate Road intersection in North Charleston. Two days before the opening, new employees—called “team members” in the Chick-fil-A world—served dinner to their family members and listened as Cathy explained the importance of smiling and treating customers with honor, dignity and respect.
Chick-fil-A’s mission, he said, is “to glorify God by being a faithful steward of what is entrusted to us.”
Sandwich history
Cathy is the son of Chick-fil-A founder S. Truett Cathy, who entered the restaurant business in 1946 when he opened Dwarf Grill in an Atlanta suburb. It would be another 20 years before the world was introduced to Chick-fil-A.
In 1961, Truett Cathy accepted leftover pieces of chicken breast from Goode Brothers Poultry. The poultry company provided airlines with boneless, skinless chicken breasts that would fit in the plastic trays used to serve food on airplanes but had plenty of leftover pieces to sell. Truett Cathy had considered adding chicken to his menu and decided to take the poultry company up on its offer to take the leftover pieces too big for the airline trays.
Truett Cathy spent months perfecting the recipe and figuring out the best way to cook the chicken

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