Chick-Fil-A Remaking Its Menu

Statesman:

Woody Faulk, Chick-fil-A’s vice president of brand development, walked around a table of salads, wraps, sandwiches and chicken strips last week at the company’s south Atlanta headquarters, rattling off a long list of menu changes set to hit 1,380 Chick-fil-A stores Monday.

The entree salads will come in larger, sturdier bowls. A new chicken and fruit salad will be added. The chicken strips will be larger, cooked in a new marinade and offered with a new smoky mustard sauce.

The chicken salad sandwich will be chunkier and served on wheatberry bread. The cool wraps will come in a new multigrain flatbread.

And waffle fries can now be swapped out for a host of side items, including coleslaw and chicken soup.

‘It’s dramatic in terms of the volume of changes,’ Faulk said. ‘There are more changes rolling out on May 19 than in any year in Chick-fil-A’s history other than the first year.’

Chick-fil-A is making the changes to stay ahead of the competition and meet consumer preferences for healthy foods, he said.

The Atlanta-based chain was among the first in the fast-food business to put an entree salad on its menu in 1986. But McDonald’s, Burger King, Wendy’s and Arby’s now all have entree salads with chicken.

‘We took a look at the competitors and we could see some movement,’ Faulk said. ‘We knew that if we didn’t start acting now we would be leap-frogged.’

Avoiding the veto… read on.