The company says it has an aggressive plan for growth in the Nashville area, as I report in today's Food Biz column in the print edition of The City Paper and online in the Nashville Post.
Executive vice president Eric Newman is bullish (or should that be roosterish?) on Nashville, which he compares to the home base of Charlotte in food culture and key regional location.
As Newman regaled me with a description of how Bojangles' makes the bone-in chicken from scratch in each restaurant, using fresh (not frozen) chicken that gets marinated for 12 hours in house before a labor-intensive eight-step course of hand-breading, I felt like my credulity was having trouble keeping up with my ears.
Newman also says the biscuits are made by hand in each store, from scratch, every 20 minutes. “Biscuits are an art form,” he says. “It’s a highly honored position in our restaurants. It’s an intricate, delicate process to manage.”
At 500 different locations. My mind boggles.
I've never eaten Bojangles' — though I believe the subject has come up before on Bites comments — and I certainly like the menu concept of chicken, fresh biscuits, Cajun pintos and dirty rice. Anybody want to chime in on the quality issue, especially as competitor Church's seems to be flying away from the Nashville chicken scene?