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  2. Bojangles (restaurant) - Wikipedia

    en.wikipedia.org/wiki/Bojangles_(restaurant)

    Bojangles expanded throughout the 1990s and 2000s, with the 300th location opened in 2003. The restaurant started its first college campus location on the grounds of Central Piedmont Community College in 2005. The company also purchased naming rights to the original Charlotte Coliseum on Independence Boulevard in Charlotte.

  3. Chicken Chain Bojangles Launching a Major New Menu Item for ...

    www.aol.com/chicken-chain-bojangles-launching...

    Bojangles has expanded its its menu offerings with the release of its new chicken wings, which come in three flavors.

  4. File:Bojangles.png - Wikipedia

    en.wikipedia.org/wiki/File:Bojangles.png

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  5. Bojangles introduces ‘Bo’s Bird Dog’ + another new menu item ...

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  6. Liberty Mutual - Wikipedia

    en.wikipedia.org/wiki/Liberty_Mutual

    Liberty Mutual created a 2006 television commercial depicting people doing good for others, reporting that the "overwhelming" positive response led to its decision to create the website The Responsibility Project. [18] Liberty Mutual is the sole corporate sponsor of the long-running PBS documentary series American Experience.

  7. Bojangles has a 49-step biscuit-making process. The ... - AOL

    www.aol.com/lifestyle/bojangles-49-step-biscuit...

    Marshall Scarborough, vice president of menu and culinary innovation at Bojangles, tells Yahoo Life that buttermilk biscuits got their start in farmhouse kitchens in the 19th century. "Biscuits ...

  8. Bojangles - Wikipedia

    en.wikipedia.org/wiki/Bojangles

    Main menu. Main menu. move to sidebar hide. ... Download as PDF; Printable version; In other projects ... (restaurant), a fast-food restaurant chain; Bojangles ...

  9. Blue-plate special - Wikipedia

    en.wikipedia.org/wiki/Blue-plate_special

    A typical blue-plate special board, from the Red Arrow Diner in Manchester, New Hampshire. A blue-plate special is a discount-priced meal that changes daily. The practice was common from the 1920s in American and Canadian restaurants through the 1950s, especially in diners and greasy spoons.

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