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Chick-fil-A, Inc. | 5200 Buffington Road Atlanta, Georgia 30349-2998 | chick-fil-a.com | 404.765.8000 <br /> <br />all parking lot snow to be pushed into the southern stormwater basin. An additional 12-foot wide <br />depression will be positioned on the north side of the drive-thru lane which will allow snow to be <br />pushed in the northern stormwater basin. <br /> <br />Signage <br />CFA’s signage will be paramount and has been designed to notify potential customers that are <br />approaching the site from multiple directions. In an effort to assist them in locating the restaurant, <br />signage is proposed on all four elevations: north, south, east, & west. Additionally, CFA is <br />proposing the reuse of an existing pylon sign at the northwest corner of the property. This sign will <br />be crucial for notifying potential customers traveling on Interstate 694. There will also be a <br />monument sign along the Red Fox Road frontage. Appropriate signage will be key to the success <br />of the restaurant. <br /> <br /> <br />Building Elevations <br />The Chick-fil-A building has been designed with a mixture of brick veneer, prefinished metal, and <br />glass. The mechanical units for heating/cooling will be located on the roof and will be screened <br />via a parapet wall. Accent light via wall sconces are proposed around the building to provide <br />nighttime interest. The trash enclosure will incorporate the same colored brick veneer as the <br />building to maintain consistency. The dumpsters inside of the enclosure will be screened from the <br />front by durable double gates with prefinished plastic lumber (weathered wood). <br /> <br />The Chick-fil-A Story <br />It’s a story that began when a man named Truett Cathy was born in 1921 in the small town of <br />Eatonton, Georgia, about 80 miles from Atlanta, where he grew up. Truett’s mom ran a boarding <br />house, which meant she had to cook a lot of meals – but Truett helped, and he paid close attention, <br />and picked up cooking and serving tips that would come in quite handy later. Along the way, he also <br />learned to be quite the entrepreneur. He sold magazines door to door, delivered newspapers all <br />over the neighborhood, and sold Coca-Colas from a stand in his front yard and all the while he was <br />learning the importance of good customer service. <br /> <br />After serving his country in World War II, in 1946 Truett used the business experience he gained <br />growing up and opened his first restaurant with his brother, Ben, calling it the Dwarf Grill (later <br />renamed the Dwarf House). Hamburgers were on the menu but, ironically, no chicken because he <br />said it took too long to cook. Truett worked hard with that first venture, but considered Sunday to be <br />a day of rest, for himself and his employees and as you know, that’s a practice that Chick-fil-A honors <br />to this day. <br /> <br />The early 60s would be a pivotal time in Truett’s life. That’s when he first took a boneless breast of <br />chicken and spent the next few years experimenting until he found the perfect mix of seasonings. <br />He breaded and cooked the filet so that it stayed juicy, put it between two buttered buns and added <br />two pickles for extra measure and in 1963 unveiled what we now know as the Chick-fil-A Chicken <br />Sandwich. As far as the name, Truett says it just came to him. He had it registered that year in 1963