Bojangles’ launched the Bojangles’ Southern 500 Winner’s Circle Sweepstakes, giving racing fans and customers the opportunity to win one of three getaways and $10,000. The sweepstakes celebrating Bojangles’ third year as the title sponsor of the Bojangles’ Southern 500 at Darlington Raceway, South Carolina’s only NASCAR Sprint Cup Series race, will give one winner the opportunity to choose a vacation in Honolulu, Las Vegas, or a Caribbean or Alaskan cruise.
For the 13th consecutive year, Bojangles’ is supporting the Muscular Dystrophy Association (MDA) through its Shamrocks Against Dystrophy®in-store fundraiser. Through Sunday, March 16, customers can once again support the organization by purchasing a green shamrock for $1 or a gold shamrock for $5.
Gone are the days of generic overcooked hot dogs and soggy nachos at sporting events. Quick-serve restaurants are expanding their reach to offer basketball, football, and other sports’ fans more familiar, branded foods at stadiums and arenas.
Quick-serve chains across the country are rolling out Valentine’s Day promotions to attract customers for the special day and, in some cases, the entire month of February.
Bojangles’ Restaurants Inc. announced the company’s board of directors has appointed Clifton Rutledge as chief executive officer effective January 24. Rutledge joins Bojangles’ from Texas-based hamburger chain Whataburger, succeeding current CEO Randy Kibler, who announced his plans to retire from this role in September, but will remain active as chairman of the company’s board of directors. Additionally, Bojangles’ promoted its senior vice president of company operations, Kenny Avery, to chief operations officer.
Bojangles’ is celebrating Thanksgiving by adding its seasoning to everyone’s favorite holiday classic the turkey. Bojangles’ fans looking for an easy Thanksgiving meal can pre-order the limited-time Seasoned Fried Turkeys, available at participating locations through Thanksgiving Day.
Customers can visit participating Bojangles’ locations to pre-order the main course. Weighing in at 10 to 13 pounds, Bojangles’ whole turkeys feed six to eight people and come ready to cook. Customers can simply pick up their order by 1 p.m., take it home, heat, and serve.
This week, Bojangles’ named the winners of its 17th Master Biscuit Maker Challenge, an annual system-wide competition in which thousands of Bojangles’ teammates from more than 550 company-owned and franchised locations across the Southeast compete to be named the top biscuit-maker, Bojangles’ Master Biscuit Maker. Steven Mackey from Charlotte, North Carolina, was named Master Biscuit Maker from Bojangles’ company-owned locations and Carlos Peraza from Anderson, South Carolina, took the 2013 title for Bojangles’ franchised restaurants.
With everything from marketing and branding to menu development and promotions capturing the attention of quick-service brands and operators, it often seems like packaging doesn’t get its due. But as consumers become more sophisticated and discerning about where they spend their time and money, brands are discovering that packaging has the potential to be the differentiator that captures share of stomach.
Baked goods have been a staple in the quick-serve industry for decades, but innovation in the space has boomed as several operators step up their a.m. offerings to compete in that increasingly lucrative daypart.
Coffee concepts are a natural fit for baked goods. In addition to a morning cup of java, many customers anticipate a variety of baked breakfast items behind the bakery glass case, from syrupy sweet cinnamon rolls to savory crusted quiche.
Since 1977, Bojangles’ made-from-scratch buttermilk biscuits have been the basis for the breakfast that keeps fans coming back all day with more than 2.7 billion biscuits served to date. This year marks the 17th annual Master Biscuit Maker competition as thousands of Bojangles’ teammates from more than 550 company-owned and franchised locations across the Southeast are going head-to-head in the annual culinary showdown.