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Who We Are

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 We hope our site will serve as an extension of our restaurants. At all three of our locations, we believe in providing you with the best restaurant experience possible. We pride ourselves on serving our guests with great-tasting food and friendly service that exceeds your expectations.

Chick-fil-A's values of Excellence, Loyalty, Integrity, and Generosity are four enduring concepts on which our culture has been built. The founder of Chick-fil-A Truett Cathy modeled these values in his everyday life. In remembering him, we want to put these values into action in real, meaningful ways.

Thank you for your loyalty in choosing us, we look forward to serving you.

Image by Jeremy Bishop

About Us

“We should be about more than just selling chicken. We should be a part of our customers’ lives and the communities in which we serve.”

S. Truett Cathy 1921—2014


S. Truett Cathy


In 1967, Truett 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.


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.

Here To Serve

Real Ingredients


"Whether it's offering wholesome options, or simply removing unnecessary ingredients, we believe in better-for-you fast food. We're working toward a menu that is increasingly healthy and sustainable, while never sacrificing delicious taste"

Great Taste


Real Ingredients

"In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants"

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