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Bojangles??? Best Biscuit Makers Claim Their Titles at Annual Master Biscuit Maker Challenge

Last week Bojangles??? named company and franchise winners of its Master Biscuit Maker Challenge, an annual competition to put the company???s focus on one of its greatest passions ??? made-from-scratch, buttermilk biscuits.

(Franchise Buy) - By . Updated Nov 14, 2011

Bojangles’ Best Biscuit Makers Claim Their Titles at Annual Master Biscuit Maker Challenge

Charlotte, N.C. - Nov. 14, 2011— Last week Bojangles’ named company and franchise winners of its Master Biscuit Maker Challenge, an annual competition to put the company’s focus on one of its greatest passions – made-from-scratch, buttermilk biscuits. Winners of the 2011 Master Biscuit Maker title each earned $1,000, bragging rights and a commemorative Master Biscuit Maker plaque.

Company winners include:

- Assistant Unit Director/Shift Manager Latoyea Finney of the University Parkway restaurant in Winston-Salem, N.C.

- Unit Director David Dodder of the East Atkins Street restaurant in Dobson, N.C.

- Crew Member Dave Bailey of the East Broad Street restaurant in Rockingham, N.C.

The overall franchise winner is:

- Crew Member Lynnae Elkins of the Lakewatch Center Drive restaurant in Moneta, Va., owned and operated by Arrington Enterprises

During the last month teammates at Bojangles’ company- and franchise-owned restaurants from across the system of more than 500 locations have battled through store-, area- and regional-level challenges to make it to the Master Biscuit Maker finals. Twenty-five certified biscuit makers competed for the title in the Bojangles’ test kitchen held in Charlotte last week.

Even the most passionate Bojangles’ customers are unlikely to know about all the hard work and precision that goes into baking the perfect Bojangles’ biscuit. Every step must be completed correctly and in the right order to yield the perfect batch of biscuits. At each level of the challenge, Master Biscuit Maker judges took into account each aspect of the demanding biscuit-baking procedures.

Before even putting their biscuits in the oven, contestants had to complete a 15-step mixing process, 18-step rolling process and 11-step cutting process. Once biscuits were baked to a golden perfection, they were judged not only on taste but also color, height and diameter.

“We’re grateful for all our heroes in our restaurants who work hard each day to ensure our customers get the very best buttermilk biscuits and hand-breaded chicken around,” said Bojangles’ President and CEO Randy Kibler. “We are especially proud of our teammates who possess the dedication and drive that the Master Biscuit Maker challengers exhibited throughout this year’s competition.”

ABOUT BOJANGLES’

Founded in 1977 in Charlotte, N.C., Bojangles’ Restaurants Inc. serves such classic menu items as made–from–scratch buttermilk biscuits; specially seasoned, never frozen fried chicken; Legendary Iced Tea^™, steeped the old-fashioned way; and a variety of flavorful fixin’s. Bojangles’ boasts more than 500 locations in 10 states and the District of Columbia, primarily in the Southeast, as well as two international restaurants. For more information, visit www.bojangles.com or follow us on Facebook and Twitter.