It all started in San Antonio, Texas in 1952. George W. Church Sr., a retired incubator salesman with more than 20 years in the poultry industry, conceived the idea of offering freshly cooked, quality fried chicken at a time when only hot dogs and ice cream were marketed fast-food style. Church reasoned that the food service industry would have to change its approach in order to capitalize on the opportunities created by population growth and increased mobility.
