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Chick-fil-A is bottling its salad dressings to sell at grocery stores

Four of the chicken chain’s most popular dressings will roll out later this month in Cincinnati and Tennessee stores.

Patricia Cobe, Senior Editor

October 14, 2022

1 Min Read
Chick-fil-A dressings
Photo courtesy: Chick-fil-A

Chick-fil-A bottled its signature sauces and started selling them on grocery shelves late in 2020. Now the chain is planning the same move with its salad dressings.

Later this month, Chick-fil-A will roll out four of its most popular salad dressings at participating Walmart, Kroger and Meijer stores in greater Cincinnati and across Tennessee, with plans to go national this spring.

The QSR’s branded Polynesian and Chick-fil-A sauces went national in 2021.

The salad dressings hitting store shelves include Avocado Lime Ranch, Garden Herb Ranch, Creamy Salsa Dressing and Zesty Apple Cider Vinaigrette. Each is available in a 12-ounce bottle.

“We love that our guests are enjoying our salad dressings in our restaurants and can now share them more easily with family and friends at home,” Michael Garrison, senior director of innovation and new ventures at Chick-fil-A, said in a statement. "We saw excitement from customers around the launch of our bottled sauces in 2020, and we are thrilled to add more retail offerings for our fans while introducing the brand to new customers in our pilot markets." 

Chick-fil-A is also rolling out larger bottles of sauce starting this month. Fans of the Chick-fil-A Sauce will be able to purchase 24-ounce bottles at select Kroger and Walmart locations, along with the original 16-ounce size.

When Chick-fil-A sauces first launched, the company announced that 100% of the royalties earned from retail sales would be donated to the Chick-fil-A Remarkable Scholarship Initiative to fund educational scholarships for team members. The salad dressing debut was not accompanied by a similar announcement.

About the Author

Patricia Cobe

Senior Editor

Pat plans and executes menu, food and drink stories for Restaurant Business, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She edits the weekly On the Menu newsletter and writes the regular Behind the Menu and Taste Tracker features. Pat hosts a weekly podcast called Menu Talk in collaboration with Bret Thorn of Nation's Restaurant News, covering a wide range of menu topics through interviews with chefs and operators.

Pat came to Informa Connect from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

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