Since 1977, Bojangles' made-from-scratch buttermilk biscuits have been the brand's signature breakfast item, with more than 2.7 billion served to date. This year marks the 17th annual Master Biscuit Maker competition featuring thousands of Bojangles' employees from more than 550 company-owned and franchised locations across the Southeast.
"When we say we put exceptional care and effort into our made-from-scratch biscuits, we mean it and our customers taste it," said Randy Kibler, Bojangles' president and CEO. "Our biscuit-makers know that quality is paramount and since biscuits are served with 80 percent of orders at Bojangles', they're putting our high standards into practice for our customers every day."
To participate in the competition, Bojangles' teammates must first complete training to earn the brand's biscuit maker certification. They must complete a 12-step process to create the brand's biscuits consistently. According to a news release, each batch will be judged by a panel of Bojangles' staff members based on the precision of the recipe, size and shape, and the time it takes to complete the process.
The best biscuit makers from each restaurant compete against other restaurant winners in their area. Each area winner advances to a regional competition where the finalists are named. Finalists are then invited to compete in the Master Biscuit Maker Challenge Nov. 12 through Nov. 14 at Bojangles' test kitchen located at the company's Support Center in Charlotte, N.C.
Those who compete in the final challenge will receive a finalist trophy and a $250 cash prize, and the winners will receive the Master Biscuit Maker trophy and a cash prize of $1,000.
A new TV campaign complements the competition, featuring a "master sensei and master sergeant who are no match for Bojangles' Master Biscuit Maker," according to the release.
Bojangles' has also brought back the Pork Chop biscuit for a limited time through Nov. 30 at participating locations. The biscuit sandwich features a seasoned pork chop served on a biscuit.
Read more about staffing and training.