Industry News | February 9, 2017

Bojangles’ Looking to Expand in Western Tennessee, Kentucky

Bojangles’, the popular, fast-growing restaurant operator and franchisor, is actively accepting inquiries from enterprising businesspeople and experienced multi-unit restaurant owners to grow the Bojangles’ brand in the Mid-South region, including markets in and around Memphis, Tennessee; Jackson, Tennessee; and Paducah, Kentucky.

“In 2016, we continued to establish our presence in several exciting new markets,” says Randy Icard, Bojangles’ Vice President of Franchise Development. “As part of our strategic approach to growth, we have identified the Mid-South region as an area of opportunity, and we are actively looking for potential franchisees to open Bojangles’ restaurants in this dynamic area of the country.”

Last year the company announced development agreements with both existing Bojangles’ franchise owners and newly signed franchisees to enter markets in Gainesville, Florida, Mobile, Alabama and the Lehigh Valley area of Pennsylvania. Bojangles’ also continued its measured growth in new markets, opening restaurants in Lexington, Kentucky, Charleston, West Virginia, and Montgomery, Alabama.

The Bojangles’ allure starts with its all-day breakfast, served hot and fresh every day. Since 1977, fans have enjoyed Bojangles’ proprietary, made-from-scratch offerings, featuring a flavor profile unlike anything in the market. The Company’s robust, Southern-inspired menu includes fresh, never frozen, marinated and hand-breaded chicken; buttermilk biscuits made-from-scratch every 20 minutes; salads; sandwiches; flavorful fixin’s like green beans and Cajun Pintos, and Legendary Iced Tea, steeped the old-fashioned way.

Bojangles’ has a new forward-looking restaurant design, which will bring a modern architecture and ambiance to complement its freshly made, high-quality food and restaurant hospitality. The first restaurant built using the new design opened in Greenville, South Carolina, on January 11. Many of the design elements being tested in the new concept will also be incorporated into several upcoming restaurant remodels.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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