Industry News | October 16, 2012
Bojangles’ Seasons Mealtimes in Robbinsville, NC
BoCo, LLC is satisfying Robbinsville, North Carolina, residents' craving for Bojangles’ world-famous chicken, made-from-scratch buttermilk biscuits, and Legendary Iced Tea with the opening of its restaurant on Tuesday, October 16, 2012.
Bojangles’ attracts customers with its proprietary, made-from-scratch fare, offering a flavor profile unlike anything on the market and breakfast served all day.
The menu features southern classics with Bojangles’ one-of-a kind flavors, including fresh, never frozen, hand-breaded chicken, buttermilk biscuits, sandwiches, flavorful fixin’s, and Legendary Iced Tea steeped the old-fashioned way.
“We are thrilled to open a Bojangles’ restaurant in our hometown of Robbinsville and serve residents of the local community a delicious, satisfying meal,” says Eve Davis Whitaker, co-owner of BoCo, LLC. “Bojangles’ is sure to impress new and longtime fans of the brand, and we look forward to offering the most flavorful chicken and biscuits in town.”
Robbinsville’s Bojangles’ features drive-thru and in-store dining beginning with breakfast and continuing through dinner late into the evening.
Spanning 3,800 square feet, the location carries on the Bojangles’ warm, family-friendly tradition in a spacious environment. The restaurant can seat up to 78 guests and offers free WiFi, as well as two flat-screen televisions.
The unique interior and exterior design enhancements reflect Bojangles’ shift towards fast-casual dining, blending quick service with a casual-dining atmosphere.
The new restaurant also significantly contributes to the local economic landscape through investment dollars, construction projects, and job creation, employing approximately 35 local residents.
“We feel strongly about doing our part to help our hometown of Robbinsville grow and to create jobs and career opportunities for local residents,” Whitaker adds.
This is the first restaurant under the BoCo, LLC ownership group, comprised of Eve Whitaker; her parents, Tom and Kaye Davis; and brothers, Tommy Davis and Stuart Davis.
In addition to owning a Bojangles’ restaurant, the Davis family co-owns an Ace Hardware franchise with two other families in Robbinsville, which they have operated for the past 37 years.
Whitaker’s father, Tom, previously owned a set of Ford dealerships in the area as well. The Davis family is also very active in the local community. Whitaker’s mother, Kaye, taught for more than 20 years in the Graham County School District and was recognized with the Graham County Citizen of the Year Award.
Tom served on the corporate board of the United Community Bank for 10 years and the North Carolina Board of Transportation for four years.
Food & Beverage
Eggs: They’re What’s for BreakfastIn a report recently commissioned by the American Egg Board, Mintel’s research experts produced an update on eggs being used on foodservice breakfast menus. This information is used to focus our communications in the foodservice industry and in our work with some of America’s largest restaurant chains. Here, we offer a few facts we feel may be of interest to you as well. Based on data comparing US menus from Q3 of 2012 to those of Q3 2011:
- The number of menu items at all restaurants rose -
- 5.3% for breakfast sandwiches
- 15.3% for breakfast burritos
- 39.7% for omelets
- The number of menu items at QSRs rose -
- 7.1% for breakfast sandwiches
- 21.9% for breakfast burritos
- 38.9% for breakfast wraps
- The number of items menued at all restaurants that include -
- Whole eggs increased by 3.4%
- Egg whites increased by 15.5%
- The number of items menued at QSRs that include -
- Whole eggs, increased by 15.5%
- Egg whites, increased by 4.4%
- The growth in number of dishes served at all restaurants including eggs -
- Rose 15.5% at QSR
- Rose 3.8% at Casual Dining
- Rose 5.6% at Fine Dining
- Remained the same at Family/Midscale and Fast Casual
- The most popular ways to prepare eggs throughout foodservice are scrambled (+6.2%), folded (+3.9%) and fried (+5.8%).
- The most popular ways to prepare eggs at QSRs are scrambled (+16.2%), folded (+2.3%) and fried (+26.7%).
For more, visit www.AEB.org