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The Peach Milkshake is Making a Return to Chick-fil-A's Seasonal Menu

With summer just around the corner, Chick-fil-A has re-added the popular Peach Milkshake to its seasonal menu. With fruit flavors more popular than ever, there is a growing demand for drinks that put a decadent twist on popular fruits.

Chick-fil-A's Peach Milkshake is a rich and creamy treat that is only available for a limited-time. Like the chain's other milkshakes, the fruity shake is hand-spun the old-fashion way from a blend of Icedream and peaches. The shake is then topped with a generous helping of whipped cream and a single cherry. For those who prefer something a little different, the hand-spun milkshake is also available in Vanilla, Strawberry, Chocolate and Cookies & Cream flavors.

With many chains bolstering their summer drink menus with sweet treats, this creamy shake provides a delicious way to indulge in a seasonal flavor.

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Chick-fil-A Set to Open First DTLA Location

Chick-fil-A, Inc. confirmed today that its first Downtown Los Angeles location is on the way. The 6,500 square-foot restaurant will be located at 660 South Figueroa Street and will occupy a two-story space on basement and street levels. Designed and built to fit into the vibrant environment of Downtown Los Angeles, the restaurant will feature dining room seating for 80 and a community table for large gatherings. Formally named Chick-fil-A at 7th & Figueroa, the restaurant will be open 6:30 a.m. to 10 p.m., Monday through Saturday.
Los Angeles resident Ashley Derby was selected as the local franchise owner of the new Chick-fil-A restaurant and will employ approximately 80 full- and part-time team members. Derby currently is franchise owner of the Chick-fil-A restaurant at the University of Southern California and will be leaving her post there to oversee day-to-day activities of the new downtown location.

Locally Owned and Operated
No stranger to Chick-fil-A, Derby got her first job with the restaurant company when she was just 15 years old. She began working as a Team Member at a restaurant in her hometown of Atlanta, Ga., as a way to earn money to buy her first car and continued throughout her years attending Spelman College. More than a decade later, at age 26, Derby relocated to Los Angeles to become the franchise owner of the USC restaurant – making her one of the youngest franchise owners in Chick-fil-A history. While running the USC restaurant, Derby was awarded Chick-fil-A’s Champion’s Club award, an honor reserved for Operators whose businesses experience particularly high growth and success. Having called L.A. home for the last six years, Derby is excited to introduce Chick-fil-A to downtown L.A. with the opening of her new restaurant.
“The energy in downtown L.A. is palpable,” said Derby. “I cannot wait to become a part of this growing neighborhood, and I look forward to welcoming our guests with hand-crafted food and hospitality.”
At her USC restaurant, Derby’s passion has always been supporting her team and helping them grow as professionals. She looks forward to providing the same positive, nurturing workplace environment at Chick-fil-A 7th & Figueroa.

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Chick-fil-A Hopes to Win Over Millennials with 'Mom's Valet'

As a leader in the QSR industry, Chick-fil-A is hoping to stay relevant with a new generation of Millennial parents with its new 'Mom's Valet' service.

After noting how difficult the ordering process is for many parents with young children, the American chain sought a solution to ease the stress of dining out. The service also known as the Parent's Valet will make it possible for a family to place an order through a drive-thru window, park and then eat indoors at a reserved table. The service began at one location and soon, the Mom's Valet is expected to be offered at hundreds, if not thousands, of the brand's locations across the United States.

Rather than having to wrangle kids to a car, counter and a table, the valet service simplifies a process that often involves weary parents dealing with strollers, bags and hungry, impatient kids.

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Chick-fil-A's 'Cow Appreciation Day' Rewards Customers for Bovine Apparel

To celebrate 22 years of its iconic 'Eat Mor Chikin' cows, Chick-fil-A — the Atlanta-based chicken sandwich establishment — is marking July 11th as Cow Appreciation Day, and diners have the chance to take advantage if they're willing to get a little bovine. As part of the promotion for Cow Appreciation Day, customers will get a free Chick-fil-A entree if they dress in any cow-themed attire.

For adults, the promotion offers free entrees, including an Original Chicken Sandwich, a seasonal Smokehouse BBQ Bacon Sandwich, or an Egg White Grill, if they wear anything related to cows. The truly committed can don a full cow costume, but even a black and white-spotted cow accessory will do. Kids can get a free Kid's Meal as well, but they'll need to dress up "head-to-hoof."

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Chick-fil-A's New Smokehouse BBQ Bacon Sandwich is Indulgent

For the first time in three years, Chick-fil-A has released a new version of a classic menu item: the Smokehouse BBQ Bacon Sandwich.

Released as an exclusive product for summer, the Smokehouse BBQ Bacon Sandwich is the first limited-edition release for the company. The sandwich features the brand's signature grilled chicken, Colby-Jack cheese, lettuce, a new Hawaiian style bun, Smokehouse BBQ Sauce and bacon that's been coated in a brown sugar-pepper blend. The sandwich will be available from May 22 to August 19 for $5.59. Along with the sandwich, Chick-fil-A will be releasing a new Watermelon-Mint Lemonade.

According to 'Business Insider' the company developed the Smokehouse BBQ Bacon Sandwich two years ago with Atlanta chef Ford Fry but held off on releasing the sandwich to focus on the re-launch of its app last summer.

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Chick-fil-A puts 6,000-square-foot innovation center in Midtown

Chick-fil-A Inc. will open a 6,000-square-foot innovation center at Georgia Tech.
The hardware and software development center, scheduled to open this summer, will be located at the Biltmore in Tech Square, Atlanta's tech startup ground zero.

The new hub, which will include a recruitment center, expands the technology-driven work already taking place at Chick-fil-A’s three internal innovation centers.
At the center, employees will work on data analytics, machine learning, augmented reality and Internet of Things technologies.
Chick-fil-A opened its first innovation center, called “Hatch” in 2012 as a place to experiment with new restaurant designs, train team members and franchise operators and find new ways to improve the customer experience and generate business. In 2014, Chick-fil-A opened its Test Kitchen, an innovation center devoted to menu improvements, and in 2016 expanded the innovation space on its campus with its third innovation center, focused primarily on urban expansion and food service design.
Chick-fil-A is a founding corporate member contributing to Engage, a public-private "mentorship-driven" accelerator program and $15 million venture fund.
Chick-fil-A joins a wave of corporations putting tech hubs in Midtown to tap into the rich vein of talent and research that is Georgia Tech.
Last year, Anthem Inc. (NYSE: ANTM) confirmed plans to locate a more than 1,000-employee technology center in midtown Atlanta.
Kaiser Permanente also opened a $20 million Atlanta technology operation to provide IT services around electronic medical record systems, patient medical records, cybersecurity, mobile, consumer technologies and back-office infrastructure.
Last year. General Electric Co. (NYSE: GE) picked Atlanta as the North American headquarters of its Information Technology unit and Honeywell International Inc. (NYSE: HON) announced an 800-employee software development center on two floors at the 715 Peachtree building. Collectively, the two companies employ more than 1,100.

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Chick-fil-A's Innovation Center "Hatch"

Innovation Happens Better and Faster If It Has A Place
Last year, Chick-fil-A, the Atlanta-based inventor of the chicken sandwich®, launched Hatch, it's innovation and learning Center aimed it strengthening the customer experience, the brand, and enriching the company's culture.
In a converted 80,000 SF warehouse, restaurant operators, researchers, designers, and staff gathered to collaborate and develop whatever the Chick-fil-A brand and its customers need next. Space is divided into cleverly named work areas like the 'feeder' (cafeteria), the 'nest' (learning spaces), the 'simulators' (working prototype restaurants),

the 'coop' (collaboration area), and the 'pen' (where the architects and designers hang out).

This award-winning space has been purposely designed to foster the interchange of ideas and new opportunities for people who work in different areas of the company to get to know each other.

Hatch even includes a virtual simulator, which is used to very inexpensively prototype new restaurant concepts, technologies, and even kitchen operations.

Chick-fil-A is one of the few well-known brands that are using customer experience at a strategic level as a differentiator and as a cornerstone of its culture. Hatch is just one of the ways it's fostering innovation, winning internal support, and creating a more solid foundation for its future.
Practically any organization, even if it can't afford an 80,000 ft.² warehouse, can benefit from giving innovation a place in the organization. More than just a sign on an empty room, designating a working space for innovation to take place shows a tangible commitment to the importance of innovation at an organization. It's a clue that no employee can possibly miss.
If you’ll be in Atlanta on March 5, 2014, why not register to attend a tour through the Customer Experience Professionals Association. You can learn more about the event here.

Share Chick-fil-A's Innovation Center "Hatch"

Chick-fil-A's Innovation Center "Hatch"


Share Chick-fil-A's Innovation Center "Hatch"

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At Chick-fil-A, HATCH Comes First – Even Before the Chicken or the Egg

At some point in the future, you will be going to a Chick-fil-A restaurant that looks and works a lot different from the one you are familiar with today. It might even have different menu items, or the food might taste a little different.
Guess what? 
The Chick-fil-A restaurant of the next decade already exists, but you will only find it inside HATCH, Chick-fil-A’s Innovation and Learning Center located on their Atlanta campus.

I have been fortunate to be part of a group learning session at the Innovation Center. This 80,000 square foot facility located near the company’s headquarters is dedicated to helping the company invent its way forward. Inside Nest, the Pen, and other cleverly named spaces, CFA is building the next generation of customer experiences and the capabilities that make it possible.
The session gave me a front-row seat where corporate innovation is headed and allowed interaction with CFA leaders on how innovation and creativity are solidly in the center of their company culture.
Launched in late 2012, HATCH is aimed at strengthening the customer experience, the brand, and enriching the company’s culture.

In a converted warehouse, restaurant operators, researchers, designers, and staff gather to collaborate and develop whatever the Chick-fil-A brand and its customers need next. Space is divided into cleverly named work areas:
Feeder – cafeteria
Nest – learning spaces
Coop – working prototype restaurants
Incubator – collaboration area
Pen –  work spaces for architects and designers
This award-winning space has been purposely designed to foster the interchange of ideas and new opportunities for people who work in different areas of the company to get to know each other.
HATCH even includes a virtual simulator, which is used to very inexpensively prototype new restaurant concepts, technologies, and even kitchen operations. During my session, one of our team donned a headset and experienced the 3D world of a new store concept while the rest of us were able to observe what he was viewing on a 2D screen in the room.

 What can ChurchWorld leaders learn from Chick-fil-A and their HATCH Innovation Center?
It’s unlikely that any church would invest a fraction of the resources that Chick-fil-A has on innovation, but that doesn’t mean innovation is beyond the reach of churches.
Larry Osborne is Senior Pastor at North Coast Church near San Diego, CA. North Coast is widely recognized as one of the most influential and innovative churches in America, and Osborne’s book Innovation’s Dirty Little Secret provides a wealth of information that church leaders who want to be innovative in ministry can easily access.
Early in the book, Osborne states that many churches have a natural tendency to protect the past at the cost of the future. His solution: Find ways to identify and release the gifted innovators in your midst.
It’s like creating a mini-HATCH environment in your church.
Osborne thinks that in order to identify these types of innovators in your midst, you must first understand how they think and see the world. He has identified 3 telltale traits that set them apart from others:
A special kind of insight – an uncanny knack for predicting what will work and what won’t work and how large groups of people will respond to new ideas.
A unique form of courage – the ability to take carefully calculated risks by trusting their carefully crafted mental models of what could be.
Extraordinary flexibility – the ability to quickly turn on a dime; a master of mid-course correction.
If you’re going to innovate in ministry, you will have to find ways to identify the fledgling innovators in your church and then find ways to support some of their seemingly crazy ideas.

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Chick-fil-A "The Deck"
Atlanta, Georgia

A Parking Deck Becomes a Next Generation Workplace
Repurposing spaces often take on unexpected applications. Our design team was tasked with transforming an existing basement warehouse space located in a parking deck and reinterpreting it as modern, corporate workplace environment with a loft aesthetic.
The overall floor plan organized the spaces with large geometric enclosures that house shared amenities including conference rooms, break rooms, labs and open teaming areas, with various types of furniture configurations. These areas were spread throughout the footprint and floated below the high exposed concrete slab ceiling. They provide visual interest to space and wayfinding for the occupants. One exterior wall was removed and expanded out with a full height glass curtain wall to flood the space with natural light. To address the client's need for a high percentage of private offices, the team organized the office layout of staggered modules in various shapes and configurations with glass fronts to protect the sense of openness in a plan of such high density. Circulation paths were placed along the curtain wall to take advantage of the natural light and mature exterior landscape. The use of reclaimed brick veneer, wood all planking, refinished concrete flooring and custom specialty lighting builds on the loft design and repurposing concepts.

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In addition to new stores, Chick-fil-A told BuzzFeed News it is also developing food trucks.

As it experiments with new ways to boost capacity, Chick-fil-A is also looking at food trucks, perhaps the most space-efficient businesses. The chain already has two giant trucks for promotional events, but they hand out only one thing: free chicken sandwiches.
This year, it plans to start testing two commercial food trucks that will offer a variety of items and charge money for them, with the dates and locations still to be determined.

Venessa Wong / BuzzFeed News
The development starts, of course, with a foam model truck in the Innovation Center. It’s not on wheels, but the box has been built in the dimensions Chick-fil-A imagines it will need for a truck — roughly 9’ by 12’ — with foam versions of all the counters, sinks, and fridges that a real truck would require. A smaller “food van” version is being tested as well.
Designers and operators can easily reconfigure or replace the foam parts to see how many pieces of equipment it can squeeze in (for instance, whether there’s space to squeeze in an ice cream machine to add dessert sales, explained Alan McKenzie, kitchen design manager), and to create the right cooking layout before building the real thing.
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