I have been lucky enough to be apart the Chick-Fil-A Moms Panel, where we get to share our thoughts & give feedback on all things Chick-Fil-A. Another perk is learning new things about this great restaurant before most people. Yesterday, it was shared that Chick-Fil-A restaurant’s are going to start the process of using antibiotic-free chicken.
Here is the information I am able to share with you all.
When the people who matter most to you ask you to do something important — you listen. So when our customers started asking us about antibiotics in chicken, we began exploring our options.
From the day our founder, Truett Cathy, invented the Chick-fil-A® Chicken Sandwich, he insisted upon using the best-tasting, highest-quality ingredients — so much so, he included the “A” in the company’s name to serve as a reminder. That was 50 years ago, but the commitment is firmly in place today.
Whether it’s taking the time to hand-bread the chicken each day, squeezing countless lemons to make our lemonade, or saying “my pleasure” when we serve you — we are proud of our food and service heritage.
It’s all part of our journey — a journey to better understand how we can serve not only delicious food with a warm smile, but also a menu our customers can feel even better about.
This is why we are collaborating with national and regional poultry suppliers to build a supply chain based on chickens raised with no antibiotics. We are asking suppliers to work with the USDA to verify that antibiotics are never administered from the hatchery to the processing plant.
Our commitment is to serve chicken raised without antibiotics in all Chick-fil-A restaurants, nationwide, within five years.
And so our journey continues. Changes like these take time, but we believe this is the next step in honoring our heritage and our continued commitment to service and quality.
What do you think? I love Chick-fil-a, and I think it’s a great thing that they are listening to their customers.