There’s a dual-lane drive-thru outside with digital menuboards, a “Biscuit Theatre” next to the counter, and a modern, ergonomic kitchen that improves workflow and incorporates fresh equipment like induction cooktops, daypart-specific holding zones called “The Power Line,” and an Electrolux Thawing Cabinet. It’s a 3,800-square-foot box that seats about 40 people. Rather, four-plus years after taking the CEO reins following Bojangles’ late January 2019 sale to Durational Capital Management LP and The Jordan Company, L.P., Armario is ready to evolve the legacy restaurant chain from COVID’s crisis shadow to the next chapter of its storied life.īojangles, founded in 1977 in Charlotte, North Carolina, has tested a new strategy designed “to become a national powerhouse brand” at six locations over the past year or so-Memphis, Tennessee Clarksville, Arkansas Monroe and Ruston, Louisiana and this Sanford restaurant that looks out onto State Road 46 and sits adjacent to a Texas Roadhouse. “I want to get into the experience business.”Īrmario, who has worked in restaurants since he was 14, leaving his post at a gas station for McDonald’s across the street, didn’t just reveal his departure. “But I’d like to get out of the chicken business.” “This is going to sound weird or controversial,” he says. He pauses during lunch, an assortment of drinks and tenders, sandwiches, biscuits, and sides, to offer a disclaimer. Bojangles CEO Jose Armario is sitting near the window of the brand’s Genesis prototype in Sanford, Florida, a store that turns a year old in August.
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