About

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.

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 backyard

We'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.

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.

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.