ATLANTA — Chick-fil-A, which in 2007 generated record sales of $2.64 billion and celebrated its 40th consecutive year of positive sales, is making significant menu and packaging enhancements the chain deems are critical to its "continuous improvement" strategy for its customer base.
In what the company defines as the most aggressive product rollout year in chain history, Chick-fil-A has an array of menu initiatives planned in 2008 to help prolong its sales performance.
Chick-fil-A kicked off its menu changes in late March with the introduction of a Coffee Caramel Hand-Spun Milkshake, a limited time flavor the restaurant chain will offer nationally through Aug. 2.
The chain also is making significant improvements to some of its cold entree items. On May 19, Chick-fil-A is adding a new choice to its line of entree salads, a Chargrilled Chicken and Fruit Salad served with Harvest Nut Granola Topping and a complementary Berry Balsamic Vinaigrette dressing.
Salad packaging also will be upgraded. Chick-fil-A's four entree salads now will be served in a larger, deeper salad bowl that is easier to eat out of and easily transported. Chick-fil-A will continue to intentionally cluster salad ingredients and offer individually packaged toppings so ingredients and toppings can be removed easily or avoided if desired for nutritional and/or taste preferences.
The Chick-fil-A Chicken Salad Sandwich is getting a makeover as well. While the recipe and flavor profile of the Chick-fil-A Chicken Salad will not change, the sandwich now will be served on a premium wheatberry bread with green leaf lettuce.
The chain is offering the Chicken Salad Sandwich as a Chick-fil-A Meal for the first time, starting at $6.05. The sandwich is priced individually at $3.65, and will be packaged in a clear clamshell container rather than a foil bag.
