Bojangles Restaurant Inc: The Company Behind America’s Favorite Chicken and Biscuits Chain

When you smell those fresh-baked biscuits at Bojangles, you’re experiencing nearly 50 years of Southern tradition. Bojangles Restaurant Inc, operating as Bojangles OpCo, LLC, has grown from a single Charlotte storefront into one of America’s fastest-growing restaurant chains with over 800 locations.

What makes this Bojangles restaurant chain different? It’s the commitment to made-from-scratch food, strategic expansion, and Southern hospitality.

Brief History of Bojangles Restaurant Inc

The Bojangles company history began on July 6, 1977, when the first location opened on West Boulevard in Charlotte, North Carolina. What started as a modest walk-in restaurant with no dining tables has become a restaurant empire spanning 18 states.

The company grew steadily through the 1980s and 1990s, weathering multiple ownership changes while maintaining quality standards. Each transition brought new investment and expansion opportunities, helping the Bojangles restaurant chain reach new markets.

Today, about Bojangles’ corporate information reveals a company positioned for aggressive national expansion while staying true to its Southern roots.

Founders and Early Years

Jack Fulk and Richard Thomas founded Bojangles with a clear vision: create a fast-food restaurant serving Cajun-inspired chicken and all-day breakfast, built around scratch-made buttermilk biscuits.

Jack Fulk brought biscuit-making expertise from his Hardee’s franchise in Wilkesboro. Richard Thomas, a former Kentucky Fried Chicken president, contributed his chicken preparation knowledge.

Their partnership combined Fulk’s biscuit mastery with Thomas’ fried chicken expertise. The result filled a market gap: quality Southern food served quickly without sacrificing authenticity.

The concept proved successful immediately. Within one year, Bojangles began franchising in 1978, demonstrating the founders’ confidence in their business model.

Growth and the Bojangles Franchise Model

The Bojangles franchise story represents successful regional expansion. Since 1978, the company has built a network of franchisees committed to quality and service.

Ownership Changes

Bojangles corporate information shows multiple ownership transitions:

In 1981, Jack Fulk sold the concept to Horn & Hardart Company. The chain expanded to 335 restaurants, including 100 in Florida. The company changed hands again in 1990, 1998, 2007, and 2011. It went public in 2015 before returning to private ownership in 2019 for nearly $600 million.

Hurricane Hugo Defining Moment

In 1989, Hurricane Hugo devastated the Carolinas. While most restaurants closed, Bojangles locations stayed open, cooking by generator power and distributing meals to storm shelters.

This earned lasting goodwill. Sales increased 28 percent afterward, and surveys ranked Bojangles as the most trusted fast-food brand in both Carolinas.

Modern Franchise System

The Bojangles franchise model attracts experienced multi-unit operators. Franchisees must have restaurant experience and commit to at least three units.

Franchise partners receive comprehensive training, marketing support, and operational guidance. Average gross sales at full-sized franchised locations reach approximately $2.4 million annually, making the Bojangles franchise an attractive investment.

Popular Menu Items and Brand Identity

The Bojangles menu reflects Southern heritage and made-from-scratch quality. Unlike competitors, every item is prepared fresh with no microwaves in restaurants.

The Cajun Filet Biscuit is the signature item—spicy hand-breaded chicken on a buttermilk biscuit made fresh every 20 minutes. The Bo-Berry Biscuit offers sweetness with blueberries and icing.

Bojangles offers all-day breakfast, giving it a competitive advantage. Bone-in fried chicken, Chicken Supremes, and sides like Bo-Tato Rounds complete the menu.

Every location prepares biscuits throughout the day using a 49-step process. Chicken is hand-breaded at each restaurant, and the famous Legendary Iced Tea is steeped traditionally.

Market Position in Fast-Food Industry

Bojangles Restaurant Inc competes in the chicken segment against Chick-fil-A, Popeyes, KFC, Zaxby’s, and Raising Cane’s.

The Bojangles restaurant chain maintains dominant market share in the Southeast, particularly North Carolina. The 800-plus locations span 18 states, with North Carolina hosting the largest concentration.

Key competitive advantages include all-day breakfast, made-from-scratch quality, distinctive Cajun seasonings, and strong morning performance.

In 2024, the chain generated $1.9 billion in systemwide sales, a 5.6 percent increase year-over-year. This growth exceeded most competitors.

Corporate Values and Customer Experience

About Bojangles’ approach reveals focus on three principles: food quality, customer service, and community involvement.

Quality control includes sourcing cage-free eggs by 2025 as part of Corporate Social Responsibility. The culture emphasizes Southern hospitality in every interaction.

The Bojangles Foundation supports literacy programs, disaster relief, and community organizations. The company donated $47,000 recently to boost literacy across 11 states.

Recent Developments and 2025 Growth

The Bojangles company history entered an exciting chapter in 2025 with aggressive expansion.

New Markets

In January 2025, Bojangles opened its first Las Vegas location with plans for four more. The company also entered Houston with its first Texas location.

In August 2025, Bojangles signed a 20-unit agreement for New York City, marking its return after nearly 40 years. A 35-unit New Jersey deal positions the company for major Northeast presence.

Development Pace

Bojangles Restaurant Inc is opening one new restaurant per week during 2025. Development agreements for Southern California target Orange County, Riverside, and San Bernardino counties.

In June 2025, Bojangles opened a new 61,000-square-foot headquarters in Charlotte with a test kitchen for Bojangles menu innovation.

Conclusion

Bojangles Restaurant Inc has spent nearly five decades perfecting a formula balancing tradition with innovation. From Jack Fulk and Richard Thomas’ vision to today’s expansion strategy, the company remains committed to quality and Southern hospitality.

With strong unit economics, proven franchise systems, and ambitious plans, the Bojangles restaurant chain is transitioning from regional favorite to national player. New markets in Las Vegas, Houston, New York, and beyond will introduce millions to the Bojangles experience.

The Bojangles franchise opportunity attracts experienced operators seeking a proven concept with growth potential. As expansion continues, the commitment to made-from-scratch food remains central to brand identity.

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