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Chick-fil-A tests family meals, new sidesChick-fil-A tests family meals, new sides

Growing number of customers are getting food to go

Bret Thorn, Senior Food Editor

July 18, 2017

2 Min Read
Chick-fil-A
Chick-fil-A

Chick-fil-A is testing a takeout meal package intended for families to eat at home, in a move to appeal to the growing number of customers who are getting their food to go. 

On Monday, the Atlanta-based chain started offering “Family Style Meals” in Greensboro, N.C., Phoenix and San Antonio. 

The meals include one entrée, two sides and eight mini rolls intended to serve four people, starting at $29.99, with options for additional sides — including some new offerings — and drinks. Plates, utensils and condiments are included. 

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The entrée options are 12 chicken tenders, four grilled or fried breasts, or 30 nuggets. Optional sides include existing side salad, fruit cup and kale-based Superfood Side, along with new bacon baked beans and macaroni and cheese. 

The beans are cooked with bacon and brown sugar, and the macaroni and cheese features a blend of cheeses including Cheddar, Parmesan and Romano.

Chick-fil-A, in announcing the test, said 36 percent of the 2,085-unit chain’s dinner customers take their meals to eat at home.

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“Our customers told us that they wanted an even more convenient way to share meals at home or on the go, so we worked directly with a group of parents to design every part of Family Style Meals — down to the cutlery caddy that features five unique conversation starter questions to help customers connect over meal time,” menu development manager Matt Abercrombie said in a press release. “Mealtime should be an enjoyable experience that brings family and friends together, not an extra stress in the day.”

Chick-fil-A did not say how long the test would run, but said customer feedback would help determine whether the family meals and two new sides would be rolled out nationwide.

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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