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Chick-fil-A rolls out coffee nationwideChick-fil-A rolls out coffee nationwide

Quick-service chain partners with Thrive Farmers Coffee to supply item

Bret Thorn, Senior Food Editor

August 12, 2014

3 Min Read
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Chick-fil-A introduced a custom-made, specialty-grade coffee today to its more than 1,800 restaurants nationwide.

The Atlanta-based quick-service chicken chain has partnered with Thrive Farmers Coffee to source the beverage, which is available hot or iced. Chick-fil-A says it is the first quick-service chain to offer coffee that meets the standards of the Specialty Coffee Association of America, which set guidelines for roasting and brewing coffee, among other criteria.

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“We reflected on feedback from our customers, who expressed that they wanted a better cup of coffee, and we found a partner who brought the added expertise we needed,” Chick-fil-A vice president of product strategy and development David Farmer said in a press release. “The true magic of this relationship is that not only does the coffee taste great, we also found a partner who shares our belief that business can be bigger than the bottom line. Now we are able to serve our customers an amazing cup of coffee that also will improve the lives of the farmers who grow it.”   

Thrive Farmers signs contracts with farmers and farmers’ groups that meet its and Chick-fil-A’s specifications and shares the revenue with the farmers once Chick-fil-A buys the coffee. The process removes added costs in the supply chain and allows the farmers to benefit by earning more for their coffee and getting more stable prices, according to Chick-fil-A.

“Our partnership with Chick-fil-A is rooted in a shared commitment to providing quality coffee while impacting farmers and their communities,” Thrive Farmers founder and chief executive Michael Jones said. “By partnering with Chick-fil-A’s 1,800-plus restaurants, we have together an unprecedented opportunity to expand the impact of our farmer-direct platform and allow Chick-fil-A’s customers to know the positive impact they are having on the farmers who grow their coffee.”

Chick-fil-A said its blend — a medium roast with notes of caramel and cocoa and a light citrus finish — has been designed to pair well with its breakfast items.

A cup of hot coffee is priced starting at $1.59. The iced version is cold-brewed, sweetened with cane syrup and served with 2-percent milk. It is available in regular and vanilla flavors in 16- and 20-ounce sizes, which start at $2.29 and $2.59, respectively.

Although Chick-fil-A may be the first national quick-service brand to introduce specialty coffee, many chains have upgraded their coffee offerings in recent years. McDonald’s introduced its McCafé beverage line in 2009, and Burger King has experimented with various coffee upgrades, including BK Joe from 2007 to 2010, and new Smooth Roast coffee and latte drinks introduced in 2013.

Last year, Subway introduced Keurig single-cup brewers as an option to its more than 25,500 domestic franchised restaurants. The company reported in June that more than half of those franchisees had installed them.
 
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary

 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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