Founded in 1977

A history of how
Bojangles’® made history

The year was 1977. The world was into leisure suits, disco balls and galaxies far, far away. In Charlotte, NC, they were craving chicken. But it couldn’t be just any chicken. That’s where Bojangles’® came in.

1977 The Beginning

The first Bojangles® Famous Chicken ‘n’ Biscuits open in Charlotte, N.C. by founders Jack Fulk and Richard Thomas.

1978 Franchised

First franchise location opens.

1981 Highest Sales

Bojangles’® achieves the highest restaurant sales average in the nation.

1984 200 Restaurants

Bojangles’® opens 200th location.

1989 Hurricane Hugo

Hurricane Hugo hits big—Bojangles’® continues serving when almost all other restaurants are closed.

2002 300 Restaurants

Bojangles’® opens its 300th restaurant.

2007 Recognized and Listed

Entrepreneur magazine recognizes Bojangles’® as the #1 restaurant franchise in the chicken category and Inc. magazine lists it among the nation’s fastest-growing private companies.

2008 Big Year

The Wall Street Journal names Bojangles’® one of only eight restaurant franchises in its elite “25 Franchise High Performers.” Charlotte Coliseum becomes Bojangles’® Coliseum, first airport location opens in Charlotte, NC and Bojangles’® opens its 400th restaurant.

2010 It’s BO Time!®

Bojangles’® launches “It’s Bo Time!®” and starts the e-club. GE Capital, QSR magazine and “Nation’s Restaurant News” list Bojangles’® as one of their Top 10 Growth Restaurant Concepts in the quick service area.

2011 500 Restaurants

Bojangles’® opens 500th restaurant, QSR Magazine list Bojangles’® Top 10 Franchise Opportunities and Zagat Survey lists Bojangles’ in the Top 5 Fast Food, Large Chains.

Bojangles’® Cajun-style fried chicken and made-from-scratch biscuits made everything else seem, well, in bad taste. People stopped caring about shag haircuts and bell-bottom jeans. All they wanted throughout the Carolinas was more Dirty Rice® and Cajun Pintos®.

More than 30 years later, that hasn’t changed. Neither has the recipe our founders Jack Fulk and Richard Thomas came up with. And neither have the cravings. They’ve just spread to the rest of the country.