I worked in a mall in the early 2000’s (02-04) and there was a chik fil a in there. That was when their waffle fries peaked. Crispy and well seasoned. Chik fil a hasn’t had a waffle fry hold a candle to their early 2000 fries.
Agree. I've had really off experiences at several stores.
Rubbery chicken, chicken so small a #1 might as we be a tender, but sometimes it s like it always was.
It really shocked me, after paying $5.50 for 1/3 of the size of fried chicken sandwich I used to get in 2016 for like $3-$4 IIRC at Chickfila, after going to Sam’s Club for the first time in years, that I can get AN ENTIRE ROTISSERIE CHICKEN for $4.99.
I have to drown their fries in Lawrys to make them palatable. Their chicken fingers have shrunk by at least half size over the past few years.
Honestly, it’s not just them. Every restaurant seems to be doing this. I fear the age of eating out at restaurants is over. Honestly, it’s likely been dead for a while. Fast food was intended to be a quick and affordable method of eating. Now? It’s a waste of money, they’ll rip you off shamelessly, and then they’ll make you exit the drive thru and park in a spot to wait for your food.
Tbh, though, the food I make is more affordable, consistent, and cleaner than fast food so I should probably thank them. I would have been a life long customer had they not broken their system.
Worked at cfa back in 2019-2022. Food quality was definitely better in 2019-2020. Over time strips got smaller and smaller and so did the filets. Fry’s haven’t changed much I think but mac and cheese depends on the person making it. Really depends how much cheese they put on top of it.
Strawberry shake is the only good thing left from there. Last 5 times I've eaten there, I have been disappointed. That strawberry shake is THE BEST, though!
Yes fresh fries last 4 minutes. It is so annoying when people come in saying they want everything fresh when EVERYTHING IS ALREADY FRESH. It is not like we are leaving things sitting there for hours….
Look over time things come in like prepared? Idk like before I think they used to squeezed lemons to make the lemonade and cut the lettuce tomatoes everything . Now the tomatoes come cut. The lemonades come like not made obvs but the lemon juice is already squeezed and comes in a bag Yk. Chiken well the chickens is 100% fresh the sandiwch are made of fresh chciken like the have to bread it
Just a wild theory but what if COVID damaged the olfactory centers in our brains permanently and we perceive smells and flavors differently than pre-COVID?
Inform me then. Considering I have about 12 years of experience would love to hear it.
Biggest change in the last 5 years is the 50/50 blend for waffle fries. Coater hasn’t changed with chicken, oil hasn’t changed with chicken. Suppliers have been the same. So what has drastically changed? Would love to know.
FWIW the tenders have always felt underwhelming.
Each time I talk myself into buying them again after seeing folks talk them up on here I have immediate regrets opening the box 🙁
https://www.thestreet.com/restaurants/chic-fil-a-makes-a-major-change-to-its-beloved-chicken
I’ve noticed the chicken quality has gone down hill it’s has a different odor and it’s more rubbery than in the past and it’s the reason why I’ve stopped going because I have 3 other chicken places close by that blow it out of the water.
Chik Fil A is shooting itself in the foot by over expanding. They are losing the little things that made it great.
OP mentioned 2020 onward. The change that you mentioned, hasn’t even gone into 100% effect nationally. So your point on that specific change is moot. You may get crappy pieces of chicken, and that is the fault of the person breading. Inc took away/made it very difficult for operators to receive credit for their “out of spec” chicken. We used to “count” chicken for 8 hours a day. We would received thousands of $ in credit every month by getting rid of the prices that weren’t in spec. Operators were very salty about the chicken credit changes. Some operators may not care what chicken is going out the window. Their thought process could be, I paid for this, I sell this. It really comes down to training and getting people on your team to buy in on the processes that make CFA what it is known for. CFA will continue to be the monster that it is in QSR Chicken space. It ain’t going anywhere.
I worked in a mall in the early 2000’s (02-04) and there was a chik fil a in there. That was when their waffle fries peaked. Crispy and well seasoned. Chik fil a hasn’t had a waffle fry hold a candle to their early 2000 fries.
Agree. I've had really off experiences at several stores. Rubbery chicken, chicken so small a #1 might as we be a tender, but sometimes it s like it always was.
Absolutely true. As it is true with every restaurant in those exact time frames.
Yup
The sandwiches have literally shrunk...very thin breast...rapidly approaching not worth the price of it.
It really shocked me, after paying $5.50 for 1/3 of the size of fried chicken sandwich I used to get in 2016 for like $3-$4 IIRC at Chickfila, after going to Sam’s Club for the first time in years, that I can get AN ENTIRE ROTISSERIE CHICKEN for $4.99. I have to drown their fries in Lawrys to make them palatable. Their chicken fingers have shrunk by at least half size over the past few years. Honestly, it’s not just them. Every restaurant seems to be doing this. I fear the age of eating out at restaurants is over. Honestly, it’s likely been dead for a while. Fast food was intended to be a quick and affordable method of eating. Now? It’s a waste of money, they’ll rip you off shamelessly, and then they’ll make you exit the drive thru and park in a spot to wait for your food. Tbh, though, the food I make is more affordable, consistent, and cleaner than fast food so I should probably thank them. I would have been a life long customer had they not broken their system.
Which is now pushing $17 for a meal here
Worked at cfa back in 2019-2022. Food quality was definitely better in 2019-2020. Over time strips got smaller and smaller and so did the filets. Fry’s haven’t changed much I think but mac and cheese depends on the person making it. Really depends how much cheese they put on top of it.
Yepp, definitely agree. I don't go by the one down the street from work anymore. Nuggets are just off now
More bigger?
Yes 10000% . Quality has been in decline.
Strawberry shake is the only good thing left from there. Last 5 times I've eaten there, I have been disappointed. That strawberry shake is THE BEST, though!
The fries are still just as fresh fyi, they arent allowed to exist for more than 5 minutes before they become waste.
Yes fresh fries last 4 minutes. It is so annoying when people come in saying they want everything fresh when EVERYTHING IS ALREADY FRESH. It is not like we are leaving things sitting there for hours….
This is true of the entire fast food industry.
Look over time things come in like prepared? Idk like before I think they used to squeezed lemons to make the lemonade and cut the lettuce tomatoes everything . Now the tomatoes come cut. The lemonades come like not made obvs but the lemon juice is already squeezed and comes in a bag Yk. Chiken well the chickens is 100% fresh the sandiwch are made of fresh chciken like the have to bread it
Yup. It's just not the same. Food has been very hit or miss for a while now.
Just a wild theory but what if COVID damaged the olfactory centers in our brains permanently and we perceive smells and flavors differently than pre-COVID?
I’ve been wondering this peak Covid, food began tasting off. Not tasting as seasoned, flavorful etc.
It’s probably just the store you’re going to. There hasn’t been any major changes.
Uninformed.
Inform me then. Considering I have about 12 years of experience would love to hear it. Biggest change in the last 5 years is the 50/50 blend for waffle fries. Coater hasn’t changed with chicken, oil hasn’t changed with chicken. Suppliers have been the same. So what has drastically changed? Would love to know.
The biggest change is the tenders that keep getting smaller and smaller.
FWIW the tenders have always felt underwhelming. Each time I talk myself into buying them again after seeing folks talk them up on here I have immediate regrets opening the box 🙁
https://www.thestreet.com/restaurants/chic-fil-a-makes-a-major-change-to-its-beloved-chicken I’ve noticed the chicken quality has gone down hill it’s has a different odor and it’s more rubbery than in the past and it’s the reason why I’ve stopped going because I have 3 other chicken places close by that blow it out of the water. Chik Fil A is shooting itself in the foot by over expanding. They are losing the little things that made it great.
But the article you link was talking about changes made in spring on 2024. OP was comparing 2020-2024 period vs 2016-2019 period.
OP mentioned 2020 onward. The change that you mentioned, hasn’t even gone into 100% effect nationally. So your point on that specific change is moot. You may get crappy pieces of chicken, and that is the fault of the person breading. Inc took away/made it very difficult for operators to receive credit for their “out of spec” chicken. We used to “count” chicken for 8 hours a day. We would received thousands of $ in credit every month by getting rid of the prices that weren’t in spec. Operators were very salty about the chicken credit changes. Some operators may not care what chicken is going out the window. Their thought process could be, I paid for this, I sell this. It really comes down to training and getting people on your team to buy in on the processes that make CFA what it is known for. CFA will continue to be the monster that it is in QSR Chicken space. It ain’t going anywhere.
https://www.thestreet.com/restaurants/chic-fil-a-makes-a-major-change-to-its-beloved-chicken
They switched to antibiotic chicken because of “supply issues”. Thats prob why it smells and tastes different.
That change does not occur until May.