A blog about Business & Finance.
|
raiding retirement funds Jeans for Haiti Day — what are other local non-profits, businesses doing? Megan Balod plea deal Roundtable on jobs Monday night Judge removes obstacle to building Wal-Mart Supercenter in Delano Department of Justice press release on Slugas guilty pleas Crisp & Cole: Plea agreements here; daughter must also plead guilty Crisp & Cole-related criminal filings surface Free sandwiches abound Unemployment rate in Kern County is 15.1 percent January 08 February 08 March 08 April 08 May 08 June 08 July 08 August 08 September 08 October 08 November 08 December 08 January 09 February 09 March 09 April 09 May 09 June 09 July 09 August 09 September 09 October 09 November 09 December 09 January 10 February 10 March 10 Contact us with your news and information: Christine Peterson, cpeterson@bakersfield.com, 395-7418 John Cox, jcox@bakersfield.com, 395- 7345 Courtenay Edelhart, cedelhart@bakersfield.com, 395-7372 E-mail & PrintGet e-mail updates from this blog, and download a PDF to print on the go with the Money Talks Printcast.
RSS 2.0    Share!
|
|
|
So what's the Chick-fil-A allure?
I decided this weekend it was time to try Chick-fil-A. Reporter Courtenay Edelhart had written about the chicken place before it opened, then saw people camped out for 24 hours before the official opening. So what's the draw? I went around 1 p.m. Saturday and the place was PACKED. The line was out the door. The drive-through snaked around the parking lot. I parked by Mexicali. I contemplated leaving. Did I really need to eat a chicken sandwich? But I was on a "research mission" — I wanted to see why people were so attracted to this place. Here's what struck me: The chicken on the regular chicken sandwich is breaded, and then it's on a bun. So it's a double-dose of breading. A friend of mine said that's likely part of what makes it good. It had to be the juciest chicken sandwich I've tried. The customer service was great, with staff members making rounds asking customers if they'd like refills on their drinks. I asked the person who offered me a refill if they'd been this busy all along. She said it had slowed down "a little." She didn't sound convinced, though! — Christine Peterson 4 comments from 4 users
1
posted by
catpaw
on Mar 16, 2009 at 10:56 AM
There's only so much one can do to greasy burger patties, greasy dead bird, or greasy french fries to make it "different." Recall Crispy Creme doughnuts? That little joint looked like a famine food riot when it opened. Where is it now? I have a theory that flavor of the seasoning or condiment sells the product, not how the bird is prepared. There's only so many ways to cook a chicken. posted by
ghostriter
on Mar 16, 2009 at 11:03 AM
I have been an addict of this place since 1983! I waited with anticipation for it to open, and I was one of the throng that packed the place on the day they were giving sandwiches away. I go about twice a week since they opened. The line is always long, the place always crowded. However, their organization is excellent and their service outstanding; I have never gone in and waited longer than ten minutes. I do not typically go through drive-thru, but I have heard it actually takes a little longer. They do have a service person walking from car to car taking orders a-la-In'N'OUT, and that expedites things. And I am still of the opinion that this is the BEST chicken in the entire country. If you do not like the breading, the grilled chicken is terrific as well, and a grilled chicken with a side salad instead of those yummy waffle fries gives you a lunch for less than 500 cals. posted by
randomfactor
on Mar 16, 2009 at 11:07 AM
There's only so much one can do to greasy burger patties, greasy dead bird, or greasy french fries Hard to improve on perfection. posted by
tchudilowsky
on Mar 16, 2009 at 12:14 PM
Ohh greasy food! mmmm can't beat that!
Whenever we go to the malls in Denver we always eat at Chick fil a at least once during our trip. Good food.
1
 Loading Stories
Advertisement |
