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.
Bojangles' Restaurants Inc. announced that Randy Kibler plans to retire from his role as president and chief executive officer once a successor is identified, but will remain an active member of the company's board of directors thereafter. No other executive changes are anticipated.
With the change of seasons comes the return of an original, made-from-scratch treat at Bojangles’ – the Smoked Sausage Biscuit. Beginning Monday, August 26 through Sunday, October 6 at participating locations, customers can enjoy the limited time offer for just 99 cents.
Bojangles’ Stokesdale-based franchise partner A&D of Greensborough Inc. is supporting a 15-year Bojangles’ tradition of not only raising funds to send children to the Muscular Dystrophy Association’s (MDA) Camp, but is also providing its world-famous chicken and fixin’s for more than 250 campers, volunteers, and guests.
Bojangles’ has named ten recipients of its 2013 Bojangles’ Scholarship Award, created in memory of the company’s Co-founder, Jack Fulk. The $1,000 scholarships will support six Bojangles’ teammates and four immediate family members of teammates as they continue their education. The ten recipients of this year’s scholarship include:
· Dakota Beverly of Athens, Tennessee.
Bojangles’, a rapidly growingquick-service restaurant franchise known for its seasoned and marinated chicken, made-from-scratch buttermilk biscuits, Dirty Rice, and Legendary Iced Tea, was recently ranked No. 1 for percentage unit growth in the chicken segment by Technomic, a fact-based consulting and research firm serving the food industry.
Bojangles’ showed 5.9 percent unit growth, a faster growth rate than larger competitors like Chick-fil-A, KFC, Popeyes, and Zaxby’s.