Bojangles’ began in 1977 as the dream of operators Jack Fulk and Richard Thomas. They saw an opportunity to develop a quick-service restaurant chain based on three attributes: a distinctive flavor profile; wholesome, high-quality products made from scratch; and a fun, festive restaurant design with fast, friendly service.
Bojangles’ core menu is the same now as it was then: distinctive, flavorful chicken made with a special blend of seasonings and served with hot, fresh buttermilk biscuits and one-of-a-kind fixin’s like Bojangles’ Dirty Rice® and Bojangles’ Cajun Pintos®.
Bojangles’ light, buttery, made-from-scratch biscuits serve as the basis for the best breakfast in the industry. From biscuit sandwiches filled with mouthwatering items like spicy chicken filets, seasoned sausage or steak, country ham, eggs and cheese, to sweet biscuits like our Cinnamon Pecan Twists and Bo-Berry Biscuits®, no one does breakfast like Bojangles’. That’s why Bojangles’ serves breakfast all day, every day.
Over the years, Bojangles’ has added a few new items – such as Chicken Supremes™ – in response to customers’ craving for a boneless version of Bojangles’ one-of-a-kind chicken. Each new idea has been extensively tested to make sure it aligns with the Bojangles’ concept and meets our high standards for quality and taste.
The entire Bojangles’ organization is committed to ensuring that our guests always get the best-tasting, highest-quality products possible, served quickly by friendly people in a clean and pleasant environment. If customer research and sales are any indication, our continued success proves that people appreciate the Bojangles’ difference.
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