You Need a Cult Following, Here's How

Tommy Haddock recently opened his 44th Bojangles’ unit, a standalone brick store in a budding retail district in Cary, North Carolina. Haddock’s stores thrive on passionate, young customers—especially high school students—who treat his stores like a social hub and often visit at lunch and after sports games.

Haddock shares his tips on how a company can reach out to young, new customers and turn them into passionate, loyal fans.


1. Reach Out to the Schools

The Art of Site Selection

Being in the right place at the right time is the key to success in any business. And as the nation finally begins to climb out of one of the worst recessions in U.S. history, a number of quick-service companies are advising their franchisees that, with soft real estate prices, lower construction costs, and increasing availability of capital loans from lending institutions, now is the right time to get growing again—as long as the sites are right.

Bojangles’ Franchisee Opens Another Charleston-Area Unit

Charleston, South Carolina–based K-BO Inc. is satisfying Mt. Pleasant, South Carolina, residents’ craving for Bojangles’ “Famous Chicken ‘n Biscuits” with the grand opening of its newest location at 1664 Highway 17. Situated at the intersection of Mathis Ferry Road and Highway 17, the restaurant caters to Bojangles’ fans at one of Mt. Pleasant’s most heavily trafficked areas. The new Bojangles’ features drive-thru and in-store dining, beginning with breakfast and continuing through dinner late into the evening.

Wake Up Breakfast Proteins

There is an answer to the age-old question of which came first, the chicken or the egg.

It’s definitely the egg—at least when it comes to breakfast. Few morning menus are without them. But these days, chicken and another popular poultry protein, turkey, are increasingly popping up on a.m. menuboards at quick-service and fast-casual restaurants.

Bojangles’ ‘Masters’ Biscuits with Help from the Best

Bojangles’ wrapped its Master Biscuit Maker challenge yesterday at its Charlotte, North Carolina, headquarters, crowning a top biscuit crafter in an event one executive says the company uses to “recertify our biscuit makers every year.”

“We look at this as a way every year to refocus our whole company and our whole brand on biscuits,” says Kenneth Avery, vice president of company operations for Bojangles’. “What we do is difficult, because we make biscuits from scratch all day long, when there are other competitors out there who stop breakfast at 11 a.m.”

These Spuds Aren’t Duds

Potato fries may have originated in Europe, but Americans have certainly embraced them as their own.

After all, nearly 8 billion servings of french fries were sold in U.S. restaurants during the 12 months that ended in June, according to statistics from NPD Group, a global market research firm. That represented 15.5 percent of all restaurant orders.

Customer Carousel

Work smarter, not harder; successful operators have paid attention to this adage recently more than ever. With rising food and labor costs and a competitive consumer market with less discretionary income, operators have had to get creative to fully maximize profits during the recession. Part of this creativity includes designing an efficient store throughput.