Biscuitville Fresh Southern, a family-owned restaurant chain known for its Southern-style breakfasts, recently started renovating the exterior of several of its restaurants as part of the company’s strategic rebranding initiatives. Three of its restaurants, located on Randleman Road and Battleground Road in Greensboro, North Carolina, and on Old Forest Road in Lynchburg, Virginia, are serving as test models for a $10 million company-wide renovation plan scheduled for 2015 that will give a refreshed, Southern look to all of Biscuitville’s 54 restaurants.
This week, Biscuitville named the grand champions of its 14th annual Bake-Off Competition, a biscuit-making contest where more than a hundred Biscuitville team members from the 54 company-owned restaurants across North Carolina and Virginia compete to be named the supreme biscuit maker. Chuck Alston, operator of the Wendover Ave. store in Greensboro, North Carolina, was named Grand Champion biscuit maker among managers and Alfonsa Martinez from the store in Sanford, North Carolina, took the 2014 title among crew members.
In an attempt to elevate their menu offerings, some quick-serve chains are teaming with professional chefs to revamp and upscale their food and beverage products.
Atlanta-based Great Wraps; Greensboro, North Carolina–based Biscuitville; and Emeryville, California–based Peet’s Coffee & Tea are three brands that have recently hired seasoned chefs to spearhead new-menu campaigns.
Biscuitville, a family-owned restaurant company known for its Southern-style breakfast, recently appointed Connie Bennett as chief operations officer. Bennett will be responsible for driving operational performance of Biscuitville’s 54 restaurants and will help lead the execution of the company’s strategic initiatives for growth. Bennett will report to Biscuitville’s chief executive officer, Burney Jennings.
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.
How important is crew culture to Biscuitville’s success?
It’s huge. They’re the contact point for the customer. For us it’s about making the day better. And that really starts from the top down. Our feedback from our customers is that we have very friendly and personable crew, and it really starts when you hire that person. If you hire somebody that is happy and smiles, you’re probably going to get a happy customer. It’s crucial to our success.
What does Biscuitville do to ensure a good first point of contact with the customer?