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Bojangles’ spotlights biscuits in new prototypeBojangles’ spotlights biscuits in new prototype

Ron Ruggless, Senior Editor

January 18, 2017

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Bojangles'

Bojangles’ Inc. debuted a new restaurant design on Wednesday in Greenville, S.C., that gives the chain’s signature buttermilk biscuits their own theater.

The “Biscuit Theater” features the unit’s “master biscuit maker” making the menu item fresh every 20 minutes, the 699-unit Charlotte, N.C.-based company said.

Randy Icard, Bojangles vice president of construction and development, said aspects of the Greenville store will be used in new and existing locations. The company is remodeling or rebuilding four restaurants in the Charlotte market to include many of the design elements.

“The new concept showcases our commitment to our guests’ experience and to operational excellence,” Icard said in a statement.

The prototype’s exterior combines such materials as brick, tile and steel canopies. Interior features graphics that celebrate the brand’s heritage, such as “Famous Chicken ‘n Biscuits” and “Made from Scratch Since 1977.”

New crocks in shades of yellow, orange and green replaced steel warming trays to give the food display area a more inviting appearance.

The dining room now offers free Wi-Fi, multi-device charging stations, high-top community tables and a variety of interesting seating options, including Adirondack chairs.

Uniforms for Bojangles’ team members were also updated.

As of Sept. 25, Bojangles' had 301 company-operated restaurants and 398 franchised units.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

Photos courtesy of Bojangles'

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About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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