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Today’s busy schedules lend a hand to the fast food industry. Before, during or after a long day, it is so easy to turn into a drive-thru, place an order and have food almost instantly. It saves time and is delicious! Unfortunately, many fast food restaurants have a history of unhealthy menus and a lack of quality ingredients. Luckily, Truett Cathy decided to change all that with the invention of the new top dog in the fast food industry, and what were once staples in the fast food world are now followers of Cathy’s Chick-Fil-A (CFA) model.

Cathy opened the first official CFA in Atlanta in 1967. There are now nearly 1,600 locations across 39 states, and each one employs the same concepts of service that all its customers have come to expect and appreciate. The location at Thruway in Winston-Salem is no different, and operator Rafael McLeod is proof positive that CFA is a very special place to work.

“After college, I wasn’t able to find a job,” said McLeod. “After hitting the pavement for about a year, I finally landed a ‘real’ job with a company I immediately did not like. After a year, I quit and started looking for something else. A friend of mine, who worked for CFA, convinced me to give it a try. I  fell in love with every bit of the job! I was there for two years before becoming a store operator in Dallas where I stayed for nine years before moving here to operate the Thruway location three years ago. I believe in the vision of CFA because it’s more than a chicken sandwich – it’s an opportunity to listen to the stories of everyone who comes into my restaurant. It’s an opportunity to have influence in the lives of the people I work with, the customers that come into my restaurant and the community I serve. When I look at our company’s mission statement, to be faithful stewards of what God has entrusted us with and to be a positive influence  on all who come in contact with CFA, it shows me that profits are not  the main goal but that people’s hearts are. THAT is what makes me believe in what this company is all about!”

Read more on page 58 in the November Issue of FW Magazine