Michigan’s first Bojangles has one-of-a-kind dining room ‘biscuit theater’

GRAND RAPIDS, MI — The first Bojangles in Michigan opened recently, bringing first-time features alongside esteemed chicken, biscuits and sweet tea.

The “biscuit theater” is a staple at recent additions to the North Carolina-based chicken chain, but the newest location at 1730 28th St. SW in Wyoming, Mich. is one-of-a-kind.

While other theaters sit adjacent to the kitchen, the new location’s window gives indulging customers direct view of biscuit making, showcasing the brand’s commitment to fresh and made-from-scratch biscuits.

The entire process, from rolling the dough to buttering the golden crust, plays out for a captive audience.

“We had corporate come through, and they thought it was an awesome innovation for our customers,” said Mike Thorp, director of operations at Meritage Hospitality Group, which operates the Wyoming franchise.

“Hot biscuits!” is heard every 20 minutes. The regular refrain comes from the restaurant’s biscuit specialists as they make their way to the assembly line.

The biscuits are featured throughout the menu. There’s the breakfast sandwiches and southern gravy. The family meals, starting at $38.99, come with biscuits to pair with hand-breaded chicken tenders.

Bojangles’ Bo-Berry Biscuit, which costs $2.99 for two, has become a Southern staple. It’s the classic buttermilk base with blueberries inside topped with a sweet icing for an extra $0.50.

Thorp promises a freshness and quality that’s not always guaranteed at fast casual spots.

While Bojangles has seven sauces for its chicken tenders, Thorp said customers might find them unnecessary.

“You’re going to take that first bite and you’re not even going to need a sauce,” Thorp said. “When they talk about bringing in that Southern flavor, Bojangles is no joke.”

Christine Novakowski, 51, who lives a mile from the new location, arrived at 4:15 a.m. on opening day to be first in line. She discovered Bojangles during a solo trip to the Carolinas and had been waiting for the Wyoming opening.

After foregoing an annual trip East this past year, Novakowski was able to wait for the sought-after restaurant to come to her.

“The excitement is not because it’s new to me, it’s because I’ve missed it,” the early riser said. “It’s been about a year and a half that I’ve had it and I’m just — there’s no sweet tea and biscuits around like it.”