Chick-Fil-A’s Signature Sauces Limited To Customers Due To Shortage
New limits are being placed on the number of free sauces Chick-fil-A customers can get with each order, due to supply chain issues.
According to an email obtained by Ohio news channel WTRF, the new restrictions limit customers to one sauce per entrée, two sauces per meal and three sauces per 30-count nuggets.
Per Today, a Chick-fil-A spokesperson said that the change is due to supply chain disruptions, which have led to shortages of goods, ranging from refrigerators to pepperoni, during the coronavirus pandemic. A similar statement was also posted on May 4 the Chick-fil-A website reading: “Due to industry wide supply chain shortages, some items, like sauces, may be unavailable. We apologize in advance for any inconvenience.” The spokesperson added via email, “We are actively working to make adjustments to solve this issue quickly and apologize to our Guests for any inconvenience.”
On Reddit, one user shared an image that appears to be instructions for Chick-fil-A staff about how to handle the shortages, emphasizing that the limit on sauces is per meal, not per customer. Staff members are instructed to specifically ask customers how many sauces they would like to have, and if a customer wants more sauces than the four-allotted, under the new limits staff are to offer to sell them an 8-ounce bottle of their sauce of choice.
Many fast-food chains, including Chick-fil-A and Taco Bell have amended their offerings amid the pandemic. Last spring, a few Wendy’s locations stopped selling their signature hamburgers due to a nationwide beef shortage. McDonald’s removed many items, including salads and All-Day Breakfast to make operations simpler for their crew members.
Ketchup packets have also been in short supply. Last month, it was reported that fast-food chains and restaurants were struggling to keep up with demand for the single-serving packets. And the rules of supply and demand have led to a 13% increase in ketchup packet prices since 2020, according to the Wall Street Journal.
