A distinctive flavor profile and quality, made-from-scratch menu coupled with a strong breakfast daypart and high service standards have driven Bojangles’ to reach a substantial milestone in its 37-year history. The 614-unit chicken-and-biscuit chain reached $1 billion in annual system-wide revenue as of the end of October 2014. The company and its franchisees have opened 44 locations in 2014 and have 20 additional locations under construction.
The brand’s handmade buttermilk biscuits, bone-in fried chicken, and sweet tea remain the cornerstones of the menu.
Featured in 80 percent of all customers’ food orders, Bojangles’ biscuits are made from scratch by a Certified Biscuit Maker and baked in an oven every 20 minutes throughout the day. Every piece of Bojangles’ chicken is delivered daily to each restaurant, marinated overnight for 12 hours, double-dipped and hand-breaded. Bojangles’ Legendary Iced Tea is steeped the old-fashioned way, every single day of the week.
“Our founder created the original quick-serve biscuit, and today we follow his 48-step biscuit recipe in each of our restaurants,” says Bojangles’ president and CEO, Clifton Rutledge. “Unlike most of our competitors, we don’t use microwaves. In fact, we don’t even have microwaves in any of our restaurants. Our biscuits are made fresh from scratch every 20 minutes all day, every day. Our chicken is delivered to each of our restaurants fresh and is never frozen. Our customers know and can taste the difference. It is this strong focus on food quality combined with our high service standards that continue to drive our business forward.”
Breakfast is also big business for Bojangles’. About 40 percent of the chain’s sales come from breakfast; and unlike its national competitors, Bojangles’ breakfast menu is available all day long, every day of the week, starting no later than 5:30 a.m.