See inside Bojangles' new headquarters
Add Axios as your preferred source to
see more of our stories on Google.
Photo: Alexandria Sands/Axios
Bojangles has opened its new Support Center in south Charlotte, relocating from its old headquarters just down the road on Southern Pine Boulevard.
Why it matters: Despite expanding quickly into new markets like Houston, New Jersey and Las Vegas in recent years, the Charlotte-born fried chicken chain is doubling down in its hometown with this latest investment.
- "We're gonna be here for a long time," Bojangles CEO Jose Armario tells Axios.
Zoom in: The 60,000-plus-square-foot facility at 500 Forest Point Circle has a full-scale test kitchen and more collaborative workspaces.
- Bojangles CEO Jose Armario emphasized the importance of finding a single-floor layout to bring workers together. Previously, Bojangles' staff was split between two buildings.
- "We've only been in it for a week, and we're able to get stuff done so much more quickly because people are right there and you just reach across the aisle," said Lindsey Halson, senior director of training and development at Bojangles.
- The facility is called the "Support Center" because it's designed to support all the restaurants. It houses departments ranging from finance to culinary to marketing to legal.
- Of the 233 workers who could report to the center, about half spend most of their time in restaurants, Armario says. The other half are in the building three to five days a week.
The intrigue: The Wall Street Journal reported recently that the chain is working with investment bankers on a potential $1.5 billion sale. But the newspaper states Bojangles "may decide against selling after all."
- Armario said Bojangles does not want to comment on rumors.
- Bojangles was acquired by private-equity firms in 2019 for $590 million. Since then, it has grown from about 600 restaurants to more than 830 today.
- "Our job here is to take care of business, take care of our customers, and let things be what they are going to be. We don't control that," Armario added. "What we do control is the day-to-day experience, and we're doing that pretty well. We want to continue to do it well and build on it, and I think that will ensure the success of this brand for decades to come."
Take a look around the new headquarters:
Bojangles commissioned art from students at UNC Charlotte and the Northwest School of the Arts. The theme was "It's Bo Time…Everywhere."
The entrance to the center has a timeline of Bojangles' history on the wall.
The Founders Wall recognizes the creators of Bojangles: Richard Thomas and Jack Fulk.
The Richard Thomas Center for Learning and Leadership Development is a 75-plus-seated room with a view into a kitchen that will be used to train restaurant managers.
The kitchen is also used for product development.
- Bojangles recently introduced a Breakfast Bo-Rito — a wrap of sausage, eggs, crispy Bo-Rounds, Monterey Jack cheese and gravy.
Some rooms are named after popular menu items like Cajun filet and seasoned fries.
A mother's room with a rocking chair for employees to use.
