What Working One Day at a Chick-fil-A Taught a Reporter
What can a journalist learn that might interest us from working just one day at Chick-fil-A? We already know that the chances of being accepted as a franchisee after applying are slim, if not none. But what else?
Kathleen Elkins, CNBC reporter, spent one day at a Manhattan Chick-fil-A, which she writes is one of the brand's busiest locations, completing up to 3,500 transactions some days.
Chick-fil-A has gone from a cult favorite to a dominating presence on the fast food scene. The chicken chain now employs 120,000 people in 2,300 restaurants across 47 states, including New York. It first opened its doors to New Yorkers in October 2015, at the corner of 6th Avenue and 37th street in midtown Manhattan.
...The chicken isn't the top-seller
The waffle fries are actually the main attraction. Preparation, I learned, is simple: We throw them into a basket, fry them in canola oil for two minutes, shake the basket out to drain the oil and add sea salt. —Kathleen Elkins, CNBC
Those waffle fries do look awfully good.