Marshall Scarborough and BJ Lofback

00:00Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello Music City! Welcome to Nashville Restaurant Radio. My name is Brandon Styll, and I am your host. Today we are talking with Marshall Scarborough and BJ Luffback from Bojangles. And I know what you're thinking, Bojangles, like the fast food place that does chicken? Yes, that Bojangles. BJ Luffback used to be the president of the Nashville Food Truck Association. He's also the owner of Pinchy's Lobster Company. And Bojangles tapped him to help them come out in Nashville, serve these brand new fried chicken sandwiches because Nashville is known for fried chicken.

01:02Today we are talking to the chief culinary director. So this is the chef for Bojangles, and we're going to learn a little bit more about what a chef for Bojangles does. It's a lot of fun. And just to let you guys know, Saturday at Centennial Park, they are going to be serving 200 sandwiches for free, starting at, I think, 12.30. Go to Bojangles.com and check it out. But the first 10 people there will get a $100 Bojangles gift card, and then the next 200 people get free sandwiches out of their food truck in Centennial Park. And towards the end of the episode, I joke around and I'm trying to get them to talk smack about their competition, and we have a lot of fun. So I hope that you enjoy this episode. Ben's Book Club is rapidly approaching August the 29th. We are going to be doing Anthony Bourdain's Kitchen Confidential, and I've been watching Parts Unknown just to kind of catch up. And you know, I watched the movie Roadrunner, and I just love this guy. And I really think that he's kind of this microcosm for what the industry is, because we go through so much crap every day and we have to change.

02:09I think that we're like specially suited because you have no idea at each table what's going to happen and you have to pivot on a dime. So when bad stuff like happens in real life, we just we're so grateful. I think there's a gracious group of people in the restaurant industry. And I think that watching Parts Unknown and Anthony Bourdain just hearing his commentary makes me realize that we don't take shit. But at the same point, we're grateful when you get to have a great meal, a cold beer, you know, hot food that we don't have to eat sitting in the corner of a kitchen because it's extra. There's so many cool things that we're afforded being in this industry. And I think Anthony Bourdain absolutely embodies so many of those in his show. And I cannot wait for us to talk about Kitchen Confidential as a group. So go to Facebook and join the Brandon's Book Club group. I made a post saying something similar to that on the Brandon underscore nr underscore book club Instagram page, which you can go join also. And we're going to keep posting little updates as to where you're at. And then August 29th, we are going to have a live call.

03:11You can be on the podcast. I'd like to have some really lively conversation around this. And I would love for you to join us. So that being said, we're going to start today with an on brand with Ross Chandler. Ladies and gentlemen, super excited today to welcome in Ross Chandler. He is our buddy at Sight Tags. What's going on, Ross? What's going on, Brandon? How are you, man? I have a I'm doing wonderful. I want to start off with a question for you. Do you have a do you have a favorite chicken, something I'm asking everybody that I meet these days? Do you have a favorite chicken sandwich? Like if you go out to eat, there's a bunch of like, you know, like fast food. Like what's your favorite chicken sandwich? Do you have one? Yeah. So on the fast food side, I don't know if you know, know about it or tried it, but so Bojangles has a freaking amazing chicken sandwich. You're kidding me. You're kidding me. No, we actually we service three of the Bojangles in Nashville and yeah, it's a spot.

04:13It's my spot. It's my fast food spot. There's a little bit of a story about why I go to Bojangles anyway before they came to Sight Tags as a customer. So what is it? You got to tell me the story now. So when I first moved from New York to Tennessee, we had landed in the Tri-Cities Airport. I lived in Eastern Tennessee and like almost immediately my allergies started kicking up. Welcome to the South, right? And so anyway, so as I'm at the Walgreens, this lady, the sweet little lady, she says, as soon as I started talking, she said, you're not from here. And I said, no, I just moved here from New York. And she said, well, have you tried Bojangles? I'm not making this up like my first interaction. My first interaction with somebody from Tennessee was about Bojangles. And I said, I have not yet. And she goes, honey, you have got to try Bojangles. It is like a true Southern fast food thing. And I said, all right, yeah, I'll give it a shot. And she goes, and by the way, their buttered biscuits are the best.

05:14And I said, all right. So anyway, so the very next day, my wife and I went and had Bojangles as kind of like our welcome to Tennessee breakfast before I went and had my interview, which was my first interview, which moved me down here. So yeah, so yeah, so it's kind of like there's a spot in my heart for Bojangles going back many years now. I swear I'm telling you, there's there's no I don't know. I'll tell you why I ask today on the show. We've got Marshall Scarborough and B.J. Luffbeck and they are with Bojangles. We're talking to the lead chef from Bojangles today. This was this was so fortuitous. I don't even know what to say. So, yes, you pick Bojangles because at the end of this episode today, we go into a battle and I I call out and I say Popeyes, Chick-fil-A, Hattie Bees, whoever wants to come into play, let's have a big throwdown for chicken biscuits because they are going to be at the Centennial Park Saturday from twelve thirty to four first ten people are going to get one hundred dollar gift cards to Bojangles and the next two hundred people get free sandwiches. There's free chicken sandwiches.

06:19So I said, I'm looking to be solid. I'm looking at my lips thinking about that right now. I was thinking about what one hundred dollars of Bojangles could get me. That's a lot of Bojangles. Yeah, it's a good value. I didn't know anything about Bojangles, but these guys are hilarious and I love talking to them. But let's talk about you. This isn't on brand talking about you. Yeah, how are things going, man? What's what's your I was talking to you the other day and I was talking to Brett, who's our route driver. And the guy is absolutely amazing. But we had a different guy who was actually one of your original manager was delivering. I said, what's going on? He said, man, we need route drivers. So bad. We are growing so fast. What's going on there? Yeah, so it's a unique position. It's not as a result of turnover or loss. We quite literally are growing like crazy. I mean, by a lot, not a little. And we need Routman. We are.

07:21I don't want to say picky, but, you know, Routman are the face of our company. And we it's it's important to us that you fed our team. So but we are actively hiring and looking for some Routman for our national market to take on the growth. We just this month have. Signed on enough business to and this is quite literal, signed on enough business to make up a half a route just in the month. So things continue to go, go and grow for us here in the national market. And we need some awesome people to join our team. Well, I know you have to pick you because everybody that I've dealt with, with your company has been absolutely amazing. Let's go through some quick hits. Do you offer insurance? Yes, very good insurance. Do you offer a 401k? So not to oversell it, but 401k is amazing here. We actually put three percent of your earnings in your total earnings in your 401k, whether you put anything in there or not.

08:27Wow. OK, that that's unheard of. And do you offer vacations? Yes, vacations are important to keep us all sane. Yes. And I don't know if you want to answer this over the phone here, but hey, I'm I'm not scared to ask, what's a typical Routman make? I mean, they all should be making over 60,000 a year. You know, wow. Yeah. I mean, they we try to take good care of our people. It sounds like you do with full insurance, 401k, adding three percent of their salary and making north of 60,000, they should be. If you live, where do you have to live? You live in Nashville. Do you live where does the people need to be from? We have people everywhere. We have some folks who live in Jolton. We have folks that live in Clarksville. We have folks that live in Smyrna, Murfreesboro, Columbia. Thanks to know how you say that, south of us here. Yeah. Yeah. Just a little bit of everywhere. We have folks that live a little bit of everywhere.

09:29You report in to our facility in Nashville and you start your day. It's a it's kind of like you you're you're running your own business out of a site text vehicle. We expect you to manage your customers and take good care of them. We do not incentivize our route men to put all kinds of charges on customers, invoices. This is not how we operate. We really want you to take care of your customers. And that's the name of the game. So you're not just a delivery guy. I want to be really clear about that. If you're interested in this position, it is not a drop off product, pick up dirty and get the heck out. We want you to know who the people are inside the facility. We want you to look on the shelves and make sure that they have enough product to make sure they're not we're not giving them too much product. We need to make sure we're managing their inventories. We need to be having conversations with people about upcoming events like CMA Fest, Predators being in town, Fourth of July weekend, whatever.

10:33You need to help anticipate. We need a partner. I mean, that's what we do. We partner with customers. So we need someone who's business minded in that way. It's more than just driving a truck with us. You know what I love about Brett, who's our routeman, he comes in and he has suggestions. He'll come in and say, hey, I noticed that at your front door, there's a mask. There's no mat out front. And there's a bunch of blackness where people walk in and they just because they're walking up to a door, they kind of shuffle their feet. And you can see where there's all the scuff marks. I got a really good scraper mat I can put there and I'd replace it every three days. It's only three dollars a week or whatever. And it's like, that's a great idea, man. It's like, thanks. And he's, hey, I got if you put a mat here, you could get rid of these two. And he's actually saving me money. But he's also looking out for OSHA and all these other things. I'm like, man, that's that's really helpful. Thank you. I'm not looking at that stuff. And that's what he does. So, like you said, is a partner. Another thing that I always love about working kind of on the side of driving and in the sales side is that you get to see the behind the scenes and probably some of your favorite restaurants as the guy who's the rock.

11:36You get to go into you'll know all the secret entrances. You'll know where to go, how to get in, how to leave all these. And you get to make some really great connections that that never hurt. Absolutely never hurts. I've called in a couple of favors myself, you know, whenever you're wanting to take in, you want to take someone out to dinner or maybe just me and the family want to go out to dinner, shoot a text to the chef himself and say, hey, can you get me on the books for tonight? Knowing good and well, there's no reservations on open table, you know, and they they find a way to get you in, take it. You know, it's reciprocal, right? Take care of us. So well, Ross, if you are out there, I've made this little thing I put on the ticker down here. You need to go to www.citex-corp.com forward slash careers. Just go to sitex-corp.com. You can find the careers button. You can apply for a job right online, right? Yes. Yes. Or you can email me.

12:36I'm no stranger. Email me your resume. I'll get it passed along. And you email you are our Chandler. Yes, our Chandler at sitex-corp.com or you can give Ross a call. You can't see it, but on the screen here, if you're watching on YouTube, Ross at sitex is 270-823-2468. Ross, we thank you for coming on the show today. And I will I'm going to pass along to our friends at Bojangles your kind words. That's awesome. Yeah, man. Absolutely. Absolutely. They they they did it up good, man. It's a it's a very good chicken sandwich. Like I said, it's it's on the fast food side. That's that's my go to. And honestly, overall, I'd say it's it's in my top for sure. Fantastic. All right, Ross. Thanks, buddy. Yeah, man. Thank you. See you. All right. Super excited today to welcome in Marshall Scarborough. Who is the chief culinary officer and B.J.

13:39Luffback, who is the chief food truck operator at Bojangles. What's up, gentlemen? Hey, how's it going? I'm doing great now. I'm I'm I'm fantastic. We had a busy weekend. I did not go to the Music City Grand Prix. B.J., what was that like? Um. Awesome. And also difficult, not, you know, I mean, any time you try and pack a kitchen into the back of a moving vehicle and take it somewhere and feed people and make them happy, it's there's some cool aspects to it. There are some aspects to it that are just extremely challenging. And when you magnify that over three days and thousands of people, those challenges magnify even more incredibly challenging. It's it's an endurance thing because it's hot.

14:40There's limited space. You got a bunch of people because you need a bunch of people. And you want to blow minds as much as you possibly can. You want to you want to be able to hang with with the goings on. You know, people are excited to see cars racing by. And there's there's loud engine noises. And it's an assault to the senses and in a lot of ways. And and so you just you just try and hang on for dear life, much like these these these race car drivers. You know, they're they're doing their thing. And so, yeah, I just equated my job with someone who drives a multimillion dollar automobile. One hundred and ninety miles per hour on the streets of Nashville. Same thing. Yeah, I completely agree. It's very similar. How much so you're you're in the Bojangles food truck, right? Yes, yes. The the Bojangles Freightliner treated me very well. The corners were nice. The you know, the the the crew really put it up there for me. And and, you know, it takes a team to to put a car on a track and and to do things well.

15:46And that's what we're grateful for. And the Bojangles team is really behind us in this. I really feel like I'm at a post-race conference. That's perfect. What I was going for, I was a little nervous that that might not come through because I wasn't polished as a race car driver. But, you know, we pulled it off. You did great. You missed all the champagne. Yeah, yeah, that would have been cool. So, Marsha, you're the chief culinary officer for for Bojangles. What's your day look like? Well, you know, the cool thing about my job is there is no typical day. You know, we're constantly working on new things as we work on projects. We're constantly applying the learnings and getting smarter. And, you know, there's no shortage of of fun, fun work in the kitchen for us to be doing, you know, whether it's working with poultry suppliers or bakeries or or just working with our ops team in our restaurants trying to understand if the stuff we've come up is is truly, you know, ridiculous or whether or not it's actually feasible.

16:59I feel like there's so much there that we could dig deep into because chefs are listening right now that have a small kitchen and they get up in the morning and there might be a sous chef or a couple of guys work on a line. They're like, hey, taste this. What do you think? They don't have food scientists and people that work with them to create all of these things that you do. What do you create? Like, what does a day of creation like? At Bojangles look like? What do you mean? What do you create? Yeah, well, you know, we're really excited to be launching Bo's chicken sandwich right now in all of our restaurants. And it's actually it's it's one of it's the best sandwich I've ever eaten. But, you know, working on the sandwich and creating it, making it taste good, coming up with the batter, the flour formula, the the bringing together the right ingredients for it. That was all the easy part. The the hard part was really and while that part wasn't easy, it was still the easy part.

18:04The hard part was trying to create the operating systems. And we had to rethink how our back of house, we had to design new equipment that is specific and proprietary to our restaurants for to give us certain attributes that we were looking for. I mean, it's it's kind of cool working for, you know, a big company like Bojangles that has the resources to be able to go out and design new equipment that gives us new capabilities that other restaurants don't have. So, yeah, I mean, that's it's got a nice luxury. What did you do before coming to Bojangles? Were you just a restaurant chef or what is your history look like? Yeah, well, I basically been cooking since I was a kid. My first job, I lied about my age to get a job at a fast food restaurant. And from there, I spent like 10 years working in everything from fast food all the way up to Michelin star restaurant in Europe and pretty much everything in between.

19:13And so going into culinary school at Johnson and Wales, I knew, you know, I wanted to try and get myself out of working nights, weekends and holidays. So that's how I got into product development and food science. And now I've been on the corporate side of restaurants for about 15 or 16 years. And it's you know, at first, I turned my nose up at it. I was like, I'm going to go be a like a chef at like Miraval or some kind of spa cuisine, like luxury resort. And then I got into product development and they were like, oh, this fast food company wants to hire you. And I was like, no, I don't I don't know. But then it turned out to be like one of the coolest moves I've ever made in my career. That's so fast. Well, I think everybody, not everybody, but I totally understand that. I mean, you probably get do you have more time to spend time with family and do the things you want to do, or do you find yourself working more than you ever did? You know, it's a it's a different kind of pressure. You know, it's like I miss, you know, when I got to cook on the food truck with BJ in New York City a couple of weeks ago, like it took me back to that, like adrenaline rush that you get from working on the line.

20:24And I just forgot how much I missed it. I'm like begging people like, hey, guys, like you need help. Like, let me let me go run your station. You know, like I just want to get in there and get my hands dirty. And so, you know, I don't really get that adrenaline rush in my current role, but there's definitely a certain amount of pressure that comes with it, you know, especially when, you know, we're serving millions of customers now. And, you know, things have to be perfect. There's a lot of pressure. So it's a it's a different kind of pressure. That's that's also like very similarly gratifying. It's almost like this, like, it's almost like this, like, masochistic, like a desire to, like, just like punish myself. And it's in a similar kind of way. I feel I always say that we love to live on the edge of chaos, like at all times. It's just it's just something that I feel comfortable right there with one foot dangling off the cliff. So it's the restaurant tourist addiction.

21:25That's what it is. You go in there whenever you have to overcome something monumental. And that may seem like something relatively minor to to an outsider. But what you've had to overcome in a given day just to produce something that people have no idea what goes behind it is is can be monumental. And I think that that that addiction to overcoming odds, overcoming physical limitations, overcoming mental fatigue or whatever you may have, that's the restaurant tours addiction. You get into it and you while you crave comforts and you crave calm seas. Man, you know, like Marshall reference going up to New York City, we we drove the food truck up to New York City. We served thousands of sandwiches to New Yorkers. And that was hard. That was really hard. But it was also awesome and love having that experience. And so it was super fun having Marshall as the co-pilot, navigating me through the streets of New York City because he's been there many more times than I have in a big giant truck that you do not want to be driving in New York City.

22:37But we got the flow and we and we we knocked it out, you know. And so it's just really cool to to do that. But that is that addiction. And it it translates into food trucking and it translates into Michelin star restaurants and it translates into Marshall's job as well to to make all these things happen just so you can blow people's minds with with some bites. So, BJ, why this is Nashville restaurant radio? And obviously, you are a Nashville guy and you have a food truck. Pinchy's Lobster Company, which is where you still have your brick and mortar. When that's your spot at the factory, right? Yep. Yep. Give you your own spot. How did you get hooked up with Bojangles? You know, it I guess the way it comes down to is if if you Google food trucks in Nashville, my my name is going to come up more than a couple of times. And because I've been doing it for a long time, I've been involved in not only my own food trucks, but also in in the industry as well as all of this industry.

23:42I love food trucking. And so I get I get involved in a lot of aspects of it, mainly just for self-preservation, but also because I just really want food trucks to to be awesome in Nashville. So one thing led to another. Bojangles wanting to bring a food truck to Nashville. Well, how are we going to run it? Well, they they did what what a lot of companies don't do. And that is let's find somebody in the local scene to figure this out and and to get this done. So it started off as a is a consulting gig. And I was going to consult on how to get this food truck to come. And, you know, post covid or what do we call it? Is it post? Is it is I don't know that, you know, we're in a covid renaissance right now. Nice. Yes. In a covid renaissance. I like when somebody comes along and says, hey, we want to bring a food truck to Nashville and also we want to pay you to help us do it. I'm listening. Yeah. Tell me more. And but but then it was, you know, what was just basically going to be helping a company bring a food truck along.

24:47Ended up being I started liking these guys. I started, you know, liking Marshall. And and it's kind of hilarious that there's two other BJs in the Bojangles company. And I just assume that they're trying to hire all of us and all the BJs on the planet will be working for Bojangles soon. Well, it makes sense. Bojangles. That's it. You know, that's all the challenges right now. But anyway, just just working with these guys, you know, I went into it kind of thinking corporate, you know, you know, I think in a lot of ways, the way Marshall did, you know, with what his your your your chef ego tells you I want to, you know, do this and I want to do that. And I want to have that on my resume. But at the end of the day, it's it's really just about making really good food with really cool people. And, you know, Bojangles didn't start off in 1977 to necessarily become a, you know, a regional and then hopefully soon national brand.

25:53But, you know, it's just one guy had an idea, fried chicken and biscuits. And and then it's grown to this. And so, you know, I'm filing a chapter in it. Marshall's got a huge chapter in it with this this killer sandwich that that we get to make for people. And so, you know, it just was kind of a natural progression. And I like cool people. And this company is made up of some really cool people. We're going to take a quick break to hear a word from our sponsor. SuperSource is your company when it comes to your dish machine and chemical business. Everybody out there has got a dishwasher. If you've got a restaurant, you've got a dishwasher. You need to be working with somebody who cares about clean. We're in a world where this coronavirus is back and you need a company that's going to make sure that you are keeping your guests safe. SuperSource is that company. When I first started working with Jason Ellis, the number one conversation we would have is people don't believe that what I'm doing is real.

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30:10You can order through your phone app or online. They truly are what chefs want. Check them out at whatchefswant.com. So good stuff, man. I'm excited for your opportunity in the company. And I think that that's fantastic. And I love that you're a local guy who's who they've come in to find a local guy to do this. Are you literally just rolling out this chicken sandwich? You have the food truck on Nashville. Is it only this chicken sandwich? Is this a promotional vehicle? Yes, but it's also a legit food truck. You know, right now, the company is very and rightfully so very proud of this sandwich. And Nashville loves its fried chicken. And and the country is is in this chicken sandwich, you know, Renaissance Renaissance, your word. And and so, yeah, it we're rocking the sandwich right now.

31:11We're forcing people to, you know, I'll open up the truck and we're only doing the sandwich for the next couple of weeks. And we open up the truck and people walk up and they go, I want a steak biscuit. You know, they kind of read off their normal Bojangles order that sort of like they are their Starbucks coffee order. No whip, frap, blah, blah, blah. You know, the whole thing. And they knock it off like they're a waitress in a diner calling an order back to the kitchen. You know, and we go, oh, sorry, we need you to try this sandwich. You know, the sandwich is what we're doing today. And, you know, but yeah, I mean, when you when you go, when you it's a it's a major departure from what Bojangles was before. Now, hand breaded, real fried chicken, that was another drawing point to me. There's nothing that's going on in better backtrack this a little bit. I'm getting a little little little gregarious here. But this is real fried chicken is what I'm trying to say.

32:12The restaurants that are doing well here in Nashville, that your favorite fried chicken place, they're doing much the same things that we're doing in the back of the truck that they're doing in the back of a Bojangles right now. And that's a very, very cool aspect to this. If this was just a heat and serve situation, the way some maybe too hipstery people would get when you start talking about a fast food place, a QSR or whatever you want to call it. You know, they're going to get a little, you know, Bojangles, just, you know, it's where I go when I blah, blah, blah, you know, whatever. This is real fried chicken. And Marshall has put out a really impressive, delicious product here. And you need to. So, Marshall. How does it feel hearing BJ talk about fried chicken sandwich this way and just how he describes is that what you envision when you were creating it? 100%. I mean, it's one of the things that I always say, whether you're working in a fine dining kitchen or working in a fast food kitchen, good food transcends to everybody.

33:18Everybody knows good food when they try it. And so, you know, for me, it's like Bojangles has so much street cred with fried chicken. I mean, we've been hand breading chicken in the back of our restaurants since 1977. And so, you know, BJ, he's unique in that he's had a peek under the tent in how we do things. But, you know, it's really cool for somebody like him to get back there and see it. That truly appreciates it because he's kind of having the same reaction that I had when I was interviewing with Bojangles. I'm like, I mean, you guys are actually like we have stove tops in our restaurants, like gas stoves, like name one fast food restaurant that still cooks on a gas stove. You know, and I saw that I was like, I'm sold. Like, this is like a meat and three kind of restaurant, you know, where we're actually like making the dirty rice like the way your grandmother would. We're breading the chicken, like, you know, with bare hands the way your grandmother would. Like, we're rolling out fresh cut buttermilk biscuits.

34:21I mean, like, you know, trying to teach people how to like make really good buttermilk biscuits in 770 restaurants is like it's crazy. But we're doing it because people recognize how awesome it is. How do you do that? I mean, I have problems getting my line cooks in one restaurant to put to do like one dish look the same way. How in the hell do you do it for 700 plus restaurants? Yeah, I mean, it's not easy. You know, there's definitely a learning curve, you know, and thankfully we've been doing it long enough. We've had time to iterate and innovate on the training processes to really help get people up to speed. I mean, we have our challenges just like every everywhere else. But, you know, it really comes out. We've got a really smart team of people. We've got instructional designers, you know, people that actually like got degrees and like how to like, you know, build out, you know, instructional design for things.

35:21So it's pretty cool. What is your biggest challenge on a day to day basis? What's the biggest challenge as far as is it vendors? Is it the supply chain? Is it training? What's the biggest challenge you deal with? Yeah, I think if you ask me this question, like maybe like two years ago, I would I would have a different answer than I do today. Sure. But, you know, I'd say today right now, I mean, obviously, you know, the whole industry is affected by the labor challenges. The whole industry has been affected by the supply chain challenges. So those are definitely two things that are on our radar at the moment. But, you know, honestly, I'd say it's it's really just the biggest challenge is it's really it kind of falls back on that training of like being able to execute the brand and execute the food at the Bojangles standards.

36:23Well, we've made it as easy as possible. I mean, it's definitely one of those things where we're constantly working in our restaurants trying to find new ways to improve our systems. Wow, OK. This chicken sandwich, what are the big differentiators? Why is this the best damn chicken sandwich in the world? Well, you know, I'd say give us the secrets under the curtain, as you said. Well, you know, I'll tell you to answer that. I'll tell you a little bit about how we came up with it, right? Because when when you're serving millions of people, we everything is all about the customer. And so, you know, we started out by talking to customers and saying, like, all right, guys, you know, we're going to Bojangles is going to put out a really delicious sandwich. Well, you know, let's let's do let's let's talk to the customers and see what's important to them. So we actually did a concept test and we tested, I don't know, at least 20 or 30 different Southern inspired sandwiches and things like honey, pepper, southern coleslaw, bacon, mac and cheese, pimento cheese, you know, all these things that just make me go nuts when I think about them.

37:41And at the end of the day, customers told us they're just looking for a really simple chicken sandwich with pickles and mayonnaise, but they really plump, juicy piece of chicken and on a good bun. And so that's how we landed there. And then we're like, well, how do we how do we differentiate that from a competition? I mean, like, what do you like? So so then we started thinking about it. We doubled down on who we are and it's the flavor. Bojangles like has a flavor like if you talk to any of our longtime fans, they will taste this sandwich and be like, this tastes like Bojangles. And it really does have that kind of that power. So that's really what I'd say is the flavor. I mean, it's unlike any flavor that you'll be able to get anywhere else. B.J., what do you what you're going to concur with this? Absolutely. You know, when I was still in the the consulting stage, Bojangles brought me down to Charlotte and and we sat and met people and, you know, just basically talking about how we're going to make a food truck happen in Nashville and why Nashville?

38:58Are you doing this in other 50 other cities that you're rolling this out in? And, you know, why? Why is it Nashville? Just because Nashville's fried chicken. Do you do a hot version of this sandwich? That's a funny story. I'll tell you this. I'll tell you why Nashville. Well, Nashville is I mean, if you're going to if you're going to go go in heavy, you're going to go in and say, hey, we have a delicious sandwich. Well, you know, name a more fried chicken city than Nashville, Tennessee. You know, the right now there are Nashville hot chicken restaurants opening up all over the country. So we've got we've got a good thing going. And and I laugh because I've been pressing Marshall to to work on a hot chicken sandwich. I think Bojangles could produce a pretty amazing one. But this sandwich has a Bojangles spice to it, kind of to pull off what what Marshall was saying there.

40:00You know, it has that I mean, what was it Cajun, you know, used to call just was kind of that term that that Bojangles used to talk about something that was spicy in a southern way. And it's still got that I wouldn't call it hot chicken by any stretch of the imagination. But I remember being there in Charlotte and tasting it for the first time and going and being pleasantly surprised by the spice and thinking, man, and it wasn't really rolling out quite at that point. I forget. I think that was in January or something. And it wasn't happening quite that yet, at least in my mind. But and I thought, God, I really hope they don't change that. I really hope they change nothing about this sandwich. And they didn't. It's very, very good. It's just kind of got this all around everything you want in a fried chicken, crispy, juicy. You know, you don't take a bite and the chicken comes out of the breading. You don't you don't take a bite and and and wonder where the seasoning is.

41:02And it's it's simple in a in a perfect way. Mayo and pickles and not just your average mayonnaise either. Sorry, Dukes, I don't mean to offend anyone, but this mayonnaise on the sandwich is really good, surprisingly good. What kind of mayonnaise you're using? It's a proprietary formula that we came up with. And it's it's very good. And I have to say, I am not a company man in the sense that that I'm just going to start saying gushing things about a product because people are paying me. And it doesn't help, however, I can vouch for that. Yeah, I I told everyone exactly what I thought. And thankfully, there's a lot of cool things to say. Sorry, Marshall, I can't help it. This is what you hired. But so my point is, is if there wasn't anything good to say, I just wouldn't say anything.

42:07Um, so not that my opinion means a hill of beans anywhere, but I will say that if I'm telling you that something is good and I'm giving you positive words is because I genuinely feel that way. And this is a very, very good fried chicken. I would I have eaten that fried chicken just right there. But everything else is fantastic as well. It's well thought out. My kudos to my man Marshall here. Huge and I think what I would build on what what you said, BJ, is like it's not this sandwich is different because it's not spicy. Like, I wouldn't call it spicy. I would say that like so many people. Yeah, it's like it's mentioned Cajun. It's not really like when Kate, when people hear the word Cajun, they think of spicy. And it's like this is good because it's like it's bold flavor. You know, it's not just like this, this like burning heat. You know, it's like there's a debt. Like you can tell that there was like some technique that went into the seasoning and marinating the chicken the way you would like in your grandma's kitchen.

43:15Well, it's a tough situation because I can't it's unenviable because I know that we have a hot chicken dish. We've got some different dishes that are somewhat spicy. I mean, I like I can eat a jalapeno. No problem. I can eat habaneros. They're they're hot. My brother can literally eat fire. Some people have just the tiniest bit of pepper in there. Oh, my mouth's on fire. And for you to put out a dish that has any kind of spice, even if it's a bold flavor. Spice is one of the hardest things to gauge, because if I say something spicy, somebody goes, oh, yeah, well, that may be nothing to them. Like everybody has their own tolerance level of the scoville units. But I can imagine putting out a dish like you've got to make sure there's a balance to it. Yeah, totally. It's balanced. But it's also not for everybody. Right. I mean, at Bojangles, like we're trying to be who we are. Right. And it's all about big, bold flavor. I mean, if you think about like why, why we have such an iconic following, like why people, you know, that cult following is because and why we have so much street cred is it really comes down to the flavor that we put not just in our chicken, but all our fixings.

44:28Like, I mean, it's like there's bold flavors all across the menu. It's like it's flavorful. We're not afraid of it. Like, you know, we embrace it. That's who we are. Who's your biggest competitor? You talk some trash about your competitors for me. I will. Whoever wants to, I don't care. I just want to I want to I want to stir up some controversy. Yeah, we've got to get this thing going viral. So what we need to do is, you know, I've heard it a lot. Being in the truck and because people know I'm not necessarily, you know, yeah, I'll have the Bojangles shirt on. But I'm a food truck guy and I've got two other brands that I'm working on right now. And before anything else, I'm just B.J. Loftback with with a lot of words to express his own opinion. And I will do that very, very often and unabashedly until someone yells at me and then I'll be very bashed. But the the the point is, is that everybody's got their favorite and we hear the Chick-fil-A comparisons and that's a good comparison.

45:37Chick-fil-A is a very good sandwich. I would eat a Chick-fil-A sandwich right now. I'm going to be honest. I would edge out the Bojangles sandwich over the Chick-fil-A sandwich. And I use the word edge out because it's a very good sandwich. But, you know, Marshall was talking before about what went into that flavor profile. There is there is very little on this sandwich bun, very buttery kind of brioche type bun of delicious mayo, a pickle that was well thought out and a very good piece of fried chicken. There's not a lot to hide behind here. There's not a lot of you're not going to put a slaw on this. That's going to bring some seasoning and cover up your your chicken. And I'm personally don't put slaw on my fried chicken sandwich. I don't want any more liquid than needs to go on there, because I want that crispiness. I want that flavor and I want to taste the chicken and the the the pickle and the and the mayo just enhance the already, you know, the sweetness of the bun or anything else.

46:39This is a sandwich that you get just the right bite and and all things align. And it's beautiful. It's absolutely fantastic sandwich. But if you just take that little crispy piece off the edge of the chicken sandwich, take a bite. Also awesome. We were on the on the truck and sometimes you'll you'll you'll have a bun and you go to, you know, put it over into production and you drop a bun. I've watched more than a few people pick it up off the floor. And I'm just kidding that just take that other piece and just take a bite before they throw that one away, because the bun is that good. So it's well thought out. You know, a lot of times you think about or at least I think about big corporations and and how they go into doing things. And you think it's just like it's cheap and and we got to take as much technique out of it as possible because, you know, we we don't want to overwhelm the the speed of producing it or anything. This sandwich doesn't seem to have cut any corners. And that's what's really, to me, really great about about food in general.

47:43Cutting corners just seems like a shame. All right. An opportunity to add a layer. Is a shame. Marshall has missed none of these. Marshall and his team, I know he's I got to meet a lot of the team and I don't want to slight their contribution. Nan, that pickle is delicious. Wow, this is by far the longest I've ever talked about a sandwich, a pickle or a marketing campaign or anything. This is really incredible. I mean, if you're listening to this and you haven't got in your car to go buy this sandwich, I don't know what's wrong with you. Yep. I mean, that's exactly right. We'll be at Opryland Hotel tomorrow night. Just roll up. I'll take care of you. This will probably air like in a week and a half. So a week and a half ago, he was there. It happened in a week and a half. Just find him. But I'll bet you guys are. Are you guys willing to say right now that you will work on Sundays? I'm going to say it for you.

48:44I was working until the wee hours of the morning last night, trying to serve as many sandwiches as possible and and then get that truck, get the truck out of downtown Nashville. How was the crowd at the Music City Grand Prix? They're having a good time. Yeah. And, you know, it just increased all through the weekend. I think I heard like one hundred and five thousand people on Sunday. And we felt them. I feel like we felt each and every we fed each and every one of them. It was pretty pretty crazy and but very much enjoyed finding locals that were excited about Bojangles being there. But people who have come from afar, who have experienced Bojangles in the past because it's a racing crowd, North Carolina, you know, people have spent time there and they're like, oh, my God, Bojangles. This is amazing. I haven't had Bojangles in this many years because I live out here now. And, you know, so it's just cool to to to bring about that nostalgia for a lot of people, introduce it to a lot of people. It's very cool.

49:45And I got to admit, you know, taking somebody else's creation and and not having to be the guy that comes up with that idea is one of the great things about what I'm doing right now. I get to take a break and be creative for a future project and and rock out on on Marshall's culinary coattails. How are the other food trucks treating you? Do you roll up on the scene and other food trucks are like? Are they excited about seeing a Bojangles truck or are they like, dude, what are you doing here? All of that. It's it's a little bit of a mixed reaction. And I don't blame them. You know, if you if you look at the food truck that we have, it's a it's a machine. I mean, this is a nice truck. Right, Marshall, that that kitchen is pretty ridiculous. You know, and not every food trucker has that kind of rig. And so and I'm having fun being on this kind of state of the art. You know, a truck right now, it's it's it's pretty cool.

50:48It probably is things out of a lot less. It doesn't have air conditioning. It does have a thing on top that produces cold air that is immediately sucked out by the hood vent. And and almost the last few on the way by it, just the cold air goes and just takes off right out the right out the side. It's it takes a, you know, maybe a 95 degree food truck and brings it down to a decent like ninety two point seven. So it's a little bit. That's that's comfy. That's just that's a real kitchen right there. Yeah, there you are. Well, yeah, that's one of the things that's wondering, you know, as one of the guys who is the original one of the original food trucks in Nashville, you know, kind of my idea of what food trucks are as people who were line cooks, people who had a dream. Hey, look, I don't have money to create a brick and mortar. I'm going to go out and purchase this old truck. I'm going to fashion it into a kitchen. I'm going to do the thing I can do. I'm going to create my brand out of this food truck.

51:50I'm going to go out. I'm going to hustle. And maybe people are going to see my vision. I think a lot of those people are now doing pop ups around town. That's the new popular thing. But previously, people buy food trucks and they'd go around and they would just try and hustle. And those people seeing a Bojangles truck pull up this huge rig that's decked out and, you know, sponsored as to know what like what the reaction would be around town, especially being you being the guy that supported those people and does continue to support those people for so long. Yeah, certainly. You know, I've I've worked with other corporate backed food trucks in the past. And, you know, Jenny's Splendid Ice Creams, I can think of one. A lot of people didn't know they weren't a local brand because they didn't act corporate. Yeah. And there's a way that you can act corporate. And some companies have come in to our little fledgling. I don't want to call it historically fledgling. I mean, right now, Nashville is like the number three food truck market in the country.

52:54Wow. And and you might even be able to to say the world as far as food truck specific is concerned. And and so but people have come in and said, well, you know, we're we're this company and we're going to do things this way. And they don't last long. You if you act corporate, you'll get treated corporate. And Nashville doesn't even really stand for that. The national buying public doesn't even really stand for that. But that's what's great about about why I'm continuing working with Bojangles for the next year ish is because they don't act corporate. Yeah, there's a lot of things you have to do in order to make this sandwich the same at seven hundred and seventy different restaurants. That's a corporate action you have to take. But I mean, Hattie B's is doing the same thing in their situation. And you don't hear anybody. You don't hear a lot of people complaining about them. And, you know, a lot of times when you're too small, you have to cut corners that you don't necessarily have to cut.

53:57When you do have the equipment, you got the gear, you got the talent and you've got everything there. It's just kind of all working. And, you know, if anybody is out there and they're going, oh, Jango, they're they're not we're regional right now. But it's definitely a southern brand. It it started in the south, continues in the south. And it's pretty exciting to to be to continuing that vision in this small way in a truck rolling around Nashville. So, Marshall, what's your take on that? Well, I mean, I have to say, I think, you know, one of the reasons that I I love, you know, I grew up in North Carolina, grew up on Bojangles. So for me, I have that nostalgic connection with the brand. I mean, it takes me back. I'm pretty sure the Cajun filet biscuit was like one of the first foods I ever ate. But, you know, for me to be on this side of things now, it truly is special and unique.

55:02When I think about, you know, the what Bojangles really stands for. Right. Because it's all about like, you know, if you talk to anybody on my team, our culinary north star is authentically southern with a modern twist. Right. And and if you think about if you carry that across the country. Right. I mean, you see it. Chefs are doing it everywhere you go. New York, Seattle, Chicago. People are taking southern techniques or southern ingredients and putting their own twist on it. And that's really the journey we're on. Right. As we think about modernizing the Bojangles menu and modernizing the food and evolving it. I mean, it's just it's just a really kind of a special place to be. And from being a food guy, it's like it's hard not to get excited about when you start talking about like southern cooking techniques and, you know, bold flavor and like using it. Like our ingredients are just they're like legit, real ingredients. We're not using like, you know, all these like we're using things I'd be proud to serve my family.

56:08Yeah. You know, like our chicken marinade on that on that sandwich is like, I mean, you bite through it. You see it. You know, they'll eat any other fast food chicken sandwich. You won't see the flavor marinated into the meat. You know, like you see it, it's in your face and can't really go wrong there. I love it. Like, like, like, say Popeyes. You couldn't tell from Popeyes chicken, right? I mean, I know you cannot. Marshall, let me handle this one. All right. You sit right there. You you you're not allowed to talk about competitors. I'm kind of a free agent. You know, I'll tell you this. People got very excited about the Popeye sandwich. She went everybody was like, oh, that's the best chicken sandwich in the world. My experience was not that my experience was was not that at all. I went and I got the original and the spicy. And and I'm not just talking crap about Popeyes because they're not Bojangles.

57:08I want you to understand if the sandwich was better, I would be saying nothing right now. OK, all right. So I went and tasted them like, huh, yeah, it's good. It's really good. And that was my reaction straight up. You know, I didn't have a lot of negative to say about it, but I haven't had one since. And and I don't have a need to right now. And but I'm sure somebody else would would argue that point. But I will definitely say the the if if you're if the pantheon of chicken sandwiches is Popeyes chick fil a I'm I'm putting Bojangles in there, no question, but they don't they have one. Who's tried it? I was hoping there would be when you when you do that, will you put crickets in right there, that would be some crickets. I was like, I don't know if my I don't know if my good testing testing we are, I haven't eaten at KFC in probably 15 years have they fallen I guess no I take that back I went my wife wasn't feeling well like six months ago and I drove through to no line I just drove right through and got her some mashed potatoes because she wanted KFC mashed potatoes it was a thing wow what a guy I've been there like 20 years but let's just put it out there Popeyes doesn't hold a candle what they're doing right here right now they just don't all right all right test me somebody can test me you know what I think the cool thing about our chicken sandwich is that you know we weren't really trying to get into a war you know we weren't trying to like we're literally this is just a natural evolution in the Bojangles story and and you know with our southern street cred we have for fried chicken it was just you know we were able to take the time to perfect it and like BJ

59:12talked about earlier like we thought through every component from each ingredient to each piece of equipment and each small where that we brought into the restaurants to be able to make it and so I think that's what really makes this one special is that we took the time to craft it and put some love into it coming to Nashville real soon Marshall it's available in our restaurants there now good you personally are coming to Nashville here real soon yeah man I'll be there this coming Saturday the 14th we're gonna do a really fun event and we'll be with BJ we're gonna rock out some sandwiches and just have a good time I think it what the first like four people are that come up and get a sandwich are gonna get like a hundred dollar bows gift card the first ten visitors get a hundred dollars bows gift card and the first two hundred people that show up are gonna get a free sandwich okay so I'll put this out I'll put this episode out on Friday Friday the 13th that would be awesome yeah it's gonna be at the Centennial Park and starts at 1230 will be there jamming out me and BJ be on the truck throwing down should we invite Popeyes to get a food truck to pull up right next to you so people could take the Pepsi challenge like we could do the fried I think we need a throwdown I think we need to like I think you guys need to arm you need to bring the Popeye chef you guys need arm wrestle there should be like a boxing match you got me I think we should have both the chicken you have to taste them blind we we need to find like a true champion you know if you know Brandon if anybody tell you right now if Popeyes dares if they dare show up Saturday Centennial Park right here right now all right I am throwing out the gauntlet you don't have it you can't bring it listen

01:01:18Popeyes talking to you all right yeah come on what you got Marshall's gonna be there too so if you want a time when the chief culinary officer is gonna be in the building that's right the master himself to throw it down I think we could be here mono all right do we even know who mr. Popeye is is there even is is mr. Popeye doing podcast no Marshall Scarborough he will take you down single-handedly I wouldn't want to I'm getting you in trouble I'm not you're good I mean honestly guys for me I mean it's it's really if anybody did come out man I would be more than confident in this sandwich taking it on see that's the thing I feel like like Marshall's more of a lover than a fighter he's like more fried chicken is better if we all made fried chicken would there be any wars okay any conflicts right now fried chicken just brings peace among mankind and that's all Bojangles Marshall BJ Brandon it's all we're all about just bring out the fried chicken let's bring out the peace that's how we're gonna solve all the problems for the rest of time just here eat this chicken now tell me what's wrong and then we solve all this well I don't want to speak for you guys but I think we all like getting addicted to this industry in hospitality because we enjoy making people happy right like I mean that's what it's all about is bringing people together around the dinner table and and sharing some good food and some good stories and you know at the end of the day yeah I don't really care who's better as long as we're serving the best product that we can make as long as we're making people happy and full and nourishing people obviously that's our number one goal but when it comes down to

01:03:22slinging a brand new fried chicken sandwich that you've said is the best chicken sandwich in the world according to you and this is what you like the best you created it I understand it's your baby I just like to I'd like to create a little I think it's fun to have some some challenge you got to have somebody challenge that and I think that they I think I want to say Popeyes is the reigning weren't they there are they the reigning champion in that or not I think Chick-fil-A maybe who decides these things I don't know I have no idea I'm learning right now but I think you guys would take umbrage with that I'm taking it right now because here we are it's first of all it's subjective okay it's subjective it is right we will we will stipulate that okay but there's nothing that stops anyone from saying that this is the best whatever anywhere and we can have that opinion we can boldly say it and we can say once again talking to you Popeyes whenever you're ready whenever you're ready bring your truck I'll bring my truck all right so that's a because I think that's the only way we can get this thing done we can we can talk all day long I'm putting I'm putting my truck against your truck we're racing for pinks okay I think the tracks still set up let's go chicken and everybody will be happy to see a bunch of food trucks racing down the Grand Prix track that would have been an awesome pregame yeah yeah yeah cuz rubbing is racing and so it's fried chicken well guys I um I didn't know what we're gonna talk about today Bojangles is not necessarily the type of place I took me and I waited until your PR guy got off the phone here because we had their PR guys been on watching and he just checked out so I was like all right let's get it let's get into it now now now let's start the battle fuck it let's roll so now you can't share it I'll edit that out so this has been a lot of fun I really appreciate

01:05:33you guys coming on today to talk to us BJ love having you back in town I talked to you the other day on your way to New York sounds like you had a lot of fun Marshall I look forward to seeing you this Saturday and Centennial Park hopefully the weather is wonderful I'm gonna go ahead and edit this video send it straight over to Popeyes corporate and I'm gonna see if I can't get them out there we're gonna get a tug of war between the two companies we have a big moat in the middle filled with mud it's gonna be I think we need to do the fried chicken games like like like the what do they call the Scott the Scottish games like that we do something maybe there's a joust or something we can do it'll be a lot of fun why is this not already happening I don't know we got like three days to do this so yeah I gotta get busy Chick-fil-a has a truck too you know we'll get them all out honestly I honestly can't think of a better place a better city to host some kind of a fried chicken games than Nashville right like you guys have you guys have a fried chicken festival on 4th of July I mean come on like what better city to like to really throw it down and I get it I like it yeah bring Hattie B's passionate yeah we are who you ready said Hattie B's never heard of them let's let's go when they grow up they can maybe be invited you know I like the confidence BJ he's like I'm just here we'll see what happens well I think you know well while we're still talking food and fried chicken I you know it still is pretty cool that we chose Nashville to test all of our new menu items right now because we're on that's we're on this journey to modernize the Bojangles brand and we're we're we're doing so many cool things in our restaurants that you know really hadn't changed in 43 years that Bojangles was has been around right so we've

01:07:38got this new recipe for fried chicken there we've got this new recipe for our chicken tenders we've got some really cool new stuff that's coming soon that I can't really talk about quite yet but it's even more exciting but you know we're not done with with the upgrades that we're making to our menu in Nashville and it's kind of like our new playground so to speak for all things new and the reason we chose Nashville is because this is city that has so many iconic restaurants I mean for the for the love of God you had a hot chicken festival like that's like amazing right like so you know we feel like if we can earn our you know if we can earn street cred in Nashville we can take it to anywhere in the country and be successful that makes me know Nashville's a high we know it's a high bar yeah it is and you know what I'm excited to have you guys here I'm excited to go try this chicken sandwich I may bring the family out and give it a shot this Saturday we're gonna see what it is just to do a quick plug this coming Saturday the 14th which is gonna be tomorrow guys when you're listening to this tomorrow come out to Centennial Park what time will you start this BJ 1230 is my understanding the first 200 people get a free sandwich that's right the first 10 people get a hundred dollar gift card to Bojangles this is true wow I think you'll see at least 200 people there we might see a few more hope so we don't want to disappoint anybody but we're gonna we're gonna load heavy and if you if and if you're if your work for Popeyes come on out and take the take the challenge we want to see you or anybody else I think we're gonna make this thing fun thank you guys so much for joining us today Marshall one of the things that I like to do for every episode is I let our guests take us out almost in a Jerry's final thoughts sort of away

01:09:41whatever you want to say as long as you want to say it the floor is yours go man that's a lot of pressure and I feel like I've said a lot of what I wanted to say but man if I had to leave you guys with one one thing you know Bojangles we're always looking for ways to keep it juicy and and I got to tell you this this sandwich is so clucking good there we go it's so I watched the video of the guy every in New York saying it's so clucking good and I was like what did he say real close we were screaming out of the truck every now and then just saying that you need to emphasize enunciate when some of the New Yorkers didn't get the CL they didn't pick up on that and you know honestly both work but we prefer the clucking I've had a clucking good time to work that in there I appreciate you both for being here best of luck with everything have fun in Nashville while you're here love you some recommendation on places to eat when you get here in town thank you guys and we'll see you soon thanks Brandon appreciate it thanks Brandon see you buddy you got it okay so there we have it a bonus episode for Friday with Marshall Scarborough and BJ Luff back from B from sorry from Bojangles it's bow time so typically I don't know so do a lot of interviews with fast food chains but I thought that was an interesting one and maybe you learned a little bit about a chicken sandwich maybe you're interested you want to go give it a shot I still say go support the local food trucks where people are chasing their dreams but that's just me I hope that you guys all join us for Brandon's book club on August 29th I hope

01:11:43you join us for talk and shift on August 29th we are super excited about that and we just thank you for listening today we hope that you guys are out there being safe put on a damn mask and go get vaccinated love you guys bye