"Bojangles' breakfast is built on Southern cooking traditions, and now the chain hopes it's a recipe for success in New York City. The chain, headquartered in North Carolina but with locations across the Southeast, opened its first New York location in Brooklyn on January 12. Bojangles' new Flatbush restaurant features 38 dine-in seats and a drive-thru, tapping into a broader trend of New Yorkers' enthusiasm for grab-and-go breakfast."
""New Yorkers are famous for eating their bagels and cream cheese, and I think we're going to turn a lot of heads with our fresh-made buttermilk biscuits and our really flavorful chicken filets," Marshall Scarborough, the chain's vice president of menu and culinary innovation, told Business Insider. "We've learned from all the Southern cooks out there, the grandmas and the Southern chefs that have been making this stuff for many years," he said. "We're just taking what we've learned and modernizing it for today's customer.""
Bojangles opened its first New York City restaurant in Flatbush, Brooklyn, on January 12. The location includes 38 dine-in seats and a drive-thru. The chain emphasizes Southern cooking traditions and an all-day breakfast menu built around fresh-made buttermilk biscuits and flavorful chicken filets. Menu staples include bacon-egg-and-cheese, sausage-egg-and-cheese, and chicken sandwiches served on biscuits. The chain is testing made-to-order iced coffee as part of its northern expansion. Leadership expects the Southern breakfast items to compete with entrenched New York breakfast habits and to attract grab-and-go morning customers.
Read at Business Insider
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