Bojangles’ Restaurants began as the dream of two veteran restaurant operators, Jack Fulk and Richard Thomas. They predicted rising consumer demand for good food served in a quick-service environment and based their concept on three attributes: distinctive flavor; wholesome, high-quality, made-from-scratch products; and a fun, festive restaurant design with fast, friendly service. In 1977 Fulk’s dream became a reality with the opening of the first Bojangles’ restaurant in Charlotte, NC. The original menu featured unique items like spicy Cajun-style fried chicken served with Cajun Gravy®, Dirty Rice®, and Cajun Pintos® for hearty eating at lunch or dinner, and biscuits that changed the industry.

30 years later, Bojangles’ customers have come to expect great tasting food and we are dedicated to exceeding their expectations at breakfast, lunch, and dinner. Our strong performance in all three day parts is what sets Bojangles’ apart from all other restaurants.

Bojangles’ has evolved with new store designs, innovative product offerings and a proven model of success. We operate nearly 500 U.S. locations (North Carolina, South Carolina, Tennessee, Florida, Virginia, Georgia, Maryland, Alabama, Mississippi and Pennsylvania) and a number of units internationally (Honduras). We now plan on expanding our concept in all directions. We’ve yet to find a ceiling for the growth of our concept.