S. Truett Cathy 1921—2014We should be about more than just selling chicken. We should be a part of our customers’ lives and the communities in which we serve.Why we're closed on Sundays
Our founder, Truett Cathy, made the decision to close on Sundays in 1946 when he opened his first restaurant in Hapeville, Georgia. Having worked seven days a week in restaurants open 24 hours, Truett saw the importance of closing on Sundays so that he and his employees could set aside one day to rest and worship if they choose — a practice we uphold today. Most Chick-fil-A restaurants operate between the hours of 6 a.m. to 10 p.m. Monday through Saturday, with breakfast served from 6 a.m. to 10:30 a.m. and lunch and dinner served from 10:30 a.m. until 10 p.m. Some hours may vary by location so check with your local Chick-fil-A restaurant.
Chick-fil-ACorporate Purpose
To glorify God by being a faithful steward of all that is entrusted to us and to have a positive influence on all who come in contact with Chick-fil-A.Better At Together
"We are better together" — one of our core values at Chick-fil-A — means when we combine our unique backgrounds and experiences with a culture of belonging, we can strengthen the quality of care we deliver. Chick-fil-A, Inc.'s commitment to being Better at Together means embedding Diversity, Equity & Inclusion in everything we do.Family owned
- Dan T. Cathy Chairman
- Donald (Bubba) M. Cathy EVP, Chairman, STC Brands & Chick-fil-A Ambassador
- Trudy Cathy White Ambassador
- The Next Generation
As a family-owned business, the Cathy family has been working together for 70 years. Just as Truett Cathy built Chick-fil-A alongside his wife and children, today several second and third generation Cathy family members are carrying on that tradition, while others pursue talents in other fields. Working in a variety of different capacities, from staff headquartered at the Chick-fil-A Support Center to serving local communities as restaurant Operators, they're coast-to-coast helping people "Eat Mor Chikin."
The Cows
In 1995, a renegade cow, paintbrush in mouth, painted the three words "EAT MOR CHIKIN" on a Texas billboard. From that day forward, the burger-eating landscape was forever changed. These fearless cows, acting in enlightened self-interest, realized that when people eat chicken, they don't eat beef. Today, the cows' herds have increased and their message reaches millions - through television, radio, online, and on the occasional water tower. Needless to say, we fully endorse and appreciate the monumental efforts made by our most beloved bovine friends.At the heart of Atlanta
Developing a positive legacy in our own backyardWe're proud of our Georgia heritage, and more specifically that we call Atlanta our hometown. Our headquarters, known within the company as the Support Center for restaurant Operators, is located just outside of downtown. We are partners with the greater Atlanta business community in philanthropic endeavors, working to stimulate the local economy through job creation, as well as leading stewardship initiatives intended to leave Georgia better than we found it.
Innovation
- Inventing the Chick-fil-A Chicken Sandwich
Serving a breaded, boneless chicken breast between two buttered buns is a seemingly simple idea--but it was a novelty for its time. Truett Cathy experimented for years at the Dwarf Grill in Hapeville, GA when in 1964, he finally arrived at the perfect recipe. On that day, the Chick-fil-A Chicken Sandwich was born. That capital A is on purpose – it means "grade A top quality". Truett's customers told him, "We like it, don't change it again." And we haven't.- Restaurant design
Serving communities across the country with more than 2,400 restaurants, today customers can find Chick-fil-A inside airports, malls, college campuses, in the heart of Manhattan, and nestled among the thousands of busy streets connecting neighborhoods in 47 states and Washington D.C. An innovator from the start, Chick-fil-A was the first restaurant to pair shopping and eating by opening its first restaurant in an Atlanta-area mall. Today our restaurant designs are still leading the way, most recently receiving recognition for a California restaurant design that placed Chick-fil-A among the likes of design icons such as Apple, Ralph Lauren, and Lululemon.- Upstream ordering
There's nothing standard when it comes to doing business in New York City. To meet the fast-paced lifestyle of our urban customers, we created a new and quicker way to serve them by using iPads to take orders in line. We call it "upstream ordering."- Fresh food prep
At Chick-fil-A we take a "cook less, more often" approach. By studying smart, lean manufacturing principles used in other industries, we have created new ways to serve our guests the freshest food possible while reducing food waste.- Parenting friendly menus
From the beginning it's been important for us to give parents options when selecting meals for their children. That's why we were the first restaurant to offer a fruit cup and grilled entree, and why we expanded our menu to include organic and soda-free options for kid's meals.- Upcycling
Our commitment to the environment is in the very fiber of our being – literally. Our restaurant team member polos are made with rPET fabric from recycled plastic bottles. To date, more than 5.3 million bottles have been reclaimed and repurposed into shirts.
S. Truett Cathy 1921—2014
Food is essential to life,therefore make it good.Real food, rigorous standards
In our kitchens, we try to focus on freshly prepared food crafted with quality ingredients. We serve chicken made from breast meat, breaded by hand in-restaurant. Fresh produce is delivered to our kitchens several times a week. Salads are prepared throughout the day. Our regular Chick-fil-A Lemonade is prepared daily with lemon juice, pure cane sugar and water.Selective about the chicken we serve
Serving quality food has always been our priority. Because chicken is at the center of our menu, we serve only real breast meat with no fillers, artificial preservatives, or steroids. Like other chicken in the United States, ours contains no added hormones. We source our chicken from farms in the U.S., in accordance with our Animal Well being Standards and our pledge to source No Antibiotics Ever chicken.Going cage-free
We’re dedicated to prioritizing ingredient transparency and responsible sourcing partnerships. We have made a commitment to source only 100% cage-free eggs by 2026.Carefully crafted recipes
Whether it's offering more wholesome options, or simply removing unnecessary ingredients, we believe in better-for-you fast food. We're working toward a menu that achieves these goals and enhances your experience, while never sacrificing delicious taste.
- Balanced options
Eating well on the go can be a challenge. That’s why we work hard to offer balanced options—from our classic menu items made with quality ingredients, to other menu items for the nutrition-minded, like the Grilled Chicken Sandwich and Kale Crunch Side.- Real ingredients
We're constantly working toward cleaner ingredients. Our latest milestones include: Reaching our commitment to serve only chicken raised with No Antibiotics Ever and adding the Gluten-Free Bun to menus nationwide.S. Truett Cathy
1921-2014Chick-fil-A, Inc., Founder S. Truett Cathy died Sept. 8, 2014, at age 93. Cathy started the business in 1946, when he and his brother, Ben, opened an Atlanta diner known as The Dwarf Grill (later renamed The Dwarf House). Through the years, that restaurant prospered and led Cathy to further the success of his business. In 1967, Cathy founded and opened the first Chick-fil-A restaurant in Atlanta's Greenbriar Shopping Center. Today, Chick-fil-A has the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States based on annual system-wide sales. 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.
Chick-fil-AGrowth
From New York City to Los Angeles, Chick-fil-A restaurants span the country from coast to coast. Now in 47 states and counting, we're joining new communities nearly every week.
