Bojangles

"Well this morning 2/10/24 had a close friend that was going to get me breakfast but he said the drive-through is wrapped all the way around the building so he parked and went in. Said there was about eight people standing in line. He stood there for about 15 minutes. He said no one acknowledged him said anything to him. None of the workers not even the manager they just kept worried about drive-through. The people that was standing in line said they’d be sitting there for at least 25 minutes and NO ONE helped them or spoke to them either I work in food service and Number One thing is always greet your customers well, needless to say, a bunch of them left, including my friend, with no food went somewhere else. This is the one in Powell tn beside the school I understand about being short staffed but at least Knowledge your customers that’s who’s making your paycheck if you don’t have them, the store won’t be open can’t make no money kids or Managers need to think about that but something needs to be done about this but probably want even get read by the company president and that’s sad too"

"As a previous shift manager at this Bojangles', and as a local whom last ordered large Bo-Rounds from here and they got my order wrong, giving me a small Bo-Rounds. The product was old and stale. I will be OK with waiting. Trust me! Not only that, but every time that I have come thru, which has been maybe twice a year because of my expectations. I promise you that other people are also OK with waiting - or at least being informed. I read another complaint on here that said they were told their chicken would be done in 15 minutes, but took much longer. It takes 15 minutes to cook the chicken. This doesn't count the time for any other step, or if a customer came in. As a suggestion, always over guess your times when speaking to customers. Then take your over-estimate, and give yourself 5 more minutes. Worst case scenario they just don't want to wait and expected you guys to have their chicken cooked in 3 minutes or less anyway during slow hours. Another recommendation that I suggest, is that your employees that has been there for at least 1 year become ServSafe certified, because some of them are NOT safe. I'm afraid there's no bringing this location back to life without offering your regular employees a regular living wage. $15.00 TO START!!! This is 2024 NOT 2014. You will get much more 'ready to work' employees who are willing to go the extra mile to bring this place back to life. Veteran employees of 1 year should be given the opportunity from there employer to receive a ServSafe certificate, which will only do the franchise good if the employee's are being treated well! Also, offer insurance! Change the 'scenery' if you will and you might be surprised how your investment turns out. Get you a good crew trained up and well educated on food safety, run some specials, get the 'hype' back up. Call the local radio stations and ask to put an ad out. This Bojangles' does not have to be this way. I won't release where I work now or how much I make, but working at Cookout in 2016 I was making $13/h. Working at Wild Wing Cafe in 2017 I was making $15h, Holiday Inn as a cook I was making $16.50/h, Chesapeakes West they offered me $18/h to stay. And I am a 30 year old who has never gotten a degree or diploma in my life. If you want all the money with no work, then you are playing the wrong game. Stop playing the role of a manager and playing with peoples livelihoods and start playing the lottery. Another recommendation is to start out lower than average, but promise a higher pay at the end of their probation period so you don't break their spirits before they really get to work. Not all employees want to work though, they just want the free money. And that is why you start out low. Explain to them in detail during their 60 day probation period what they need to improve on. I would never come to this Bojangles to work here for a main income job, because you guys can't afford me at my fullest, and definitely wouldn't appreciate me enough as a worker. But I would possibly consider volunteering to work part time for a reasonable pay to tidy things up. But not if you are low-balling your staff with their own pay! Underpaid workers will simply never care to improve because they don't get paid enough to care. It is not rocket science. Either someone is being really greedy and cheap, or a lot of someone's has not been trained properly to run a QSR. If $15/h is out of reach, then start at $12/h. If you can not do that either, then just shut it down. You will never run a good business if you can't keep up with economic stress's"

"We went to eat in but it was too cold so we ate in the car. The service was great but the food was cold and the coleslaw had two bites in the container. When people pay there hard working money to eat out the restaurant should make sure they get there money worth."

"Last few times I've went in ,, they said there outta chicken-- be a 20 to 30 minute wait. This place has went down hill . Use to be good 3 or 4 yrs ago. Need a good manger,, nowadays they have kids working there. Heard one guy telling some girl about his srx life --- SMH"

"Omg ewww, why ?! They have a door inside the doors a bowl of water for it which is all over the floor cause the dog knocked it over. It smells terrible just no !"