In the world of fast food, there are a lot of players. But Chick-fil-A is a restaurant on a roll.
Gus Mir is a man who got in on the ground level. He opened his first Chick-fil-A restaurant at 22 years old in Pinellas County.
Mir would go on to open another restaurant years later. Little did he know that Chick-fil-A would explode in popularity.
“Well, we’ve experienced really unprecedented growth for our company,” he said. “The cornerstones are just a great restaurant experience, great quality, served by great people.”
Chick-fil-A could become the 3rd largest fast food chain in America in sales within the year, according to several reports.
So, as you can imagine, many want a piece of the action.
And while the cost to become a franchisee isn’t too excessive, there is something that may stand in the way of someone opening one of the coveted locations.
“It’s very competitive. Sometimes it’s harder to get into the C.F.A (Chick-fil-A), than the C.I.A because of their selection standards,” he said.
But once a new location goes up, look out. These restaurants operate at an intense level of speed to help meet the demand of hungry customers.
“We’re serving about 140 guests in the drive-through in one of our peak hours,” he told us. “That’s a car at the window every 24 seconds.”