We’ve been in the hospitality business at Chick-fil-A Greenwood for over 25 years, so it will not shock you to know that the industry has shifted. How we serve our food has changed, how we take payment has changed, how we function as a team has changed, and many other aspects of the food industry have changed.

However, one thing has not changed – our main focus is and will forever be the people that choose to dine with us each meal period.

Our challenge is that the stakes are higher now. We are no longer an unknown brand flying below the radar, but a phenomenon that has swept the nation. We are now carrying the torch, a nod to the Olympics, that will either burn brighter or go out depending how we carry our brand into the future.

It should also be your deepest desire to honor those that come through our doors. We must remember why we decided to serve in the hospitality business. Our founder, S. Truett Cathy is quoted as saying, ‘to serve another human is the highest honor.’

With that in mind, a few practical ways we can continue to live out this legacy is by two simple words that Rick has used many times – ANTICIPATE & RESPOND. We must look ahead to see what guests might need in advance – how can we make their experience with us exceptional and memorable?

It may seem trite or unoriginal, but this may be as ordinary as making sure the bags for a DoorDash order are nicely sealed and put in a waterproof catering bag. It’s not flashy to give extra napkins or wipe down tables, but it is leaving a legacy that will permanently be sealed in our guests minds.

Anticipate the need. Respond in kind. With these two words, we will continue to lead the hospitality industry and we will have a place in the future of our community’s heart.

ASPYRE to a Better Workplace is simply a reminder for all of us at Chick-fil-A Greenwood of how we strive to work together. The ASPYRE model was created by Rick Johnson and our leadership team as a way to live out our values each day in the restaurant. Take a quick look to refresh yourself.

“You are responsible for the workplace that you have.” – Rick Johnson

When we walk these values out each day on our shift, we show how we care for one another on our team as well as our guests, our community, and ourselves.

With so many items to remember each day as we come into the restaurant, one thing that we cannot forget is the priority of serving food safely. Below are the top five things to remember when it comes to keeping our guests healthy and well as they dine with us.

1. Health and Hygiene: Stop the spread of germs by excluding sick Team Members, washing hands and maintaining personal protective equipment.
2. Cross-contamination: Eliminate biological, chemical, and physical contamination hazards; keep raw and cooked/ready-to-eat foods separate.
3. Time and Temperature: Store, hold, cook, cool, and reheat foods properly to stop the growth of germs.
4. Cleaning and Sanitation: Keep all surfaces clean. Disinfect high-touch point surfaces to kill viruses and bacteria. Sanitize food contact surfaces to kill foodborne illness-causing organisms.
5. Pests: Keep disease-carrying pests away from the Restaurant and grounds.