Lumberton Hardee’s Biscuit Maker Wins Top Award in Biscuit Maker Challenge
Juanita Davis Named Champion over Hundreds of Other Boddie-Noell Biscuit Makers
LUMBERTON, N.C. (March 8, 2016) – If the breakfast biscuits baked at the Hardee’s® restaurant at 3007 W. Fifth St. taste delicious, that’s because they are made by a Biscuit Maker Champion.
Local Hardee’s biscuit maker Juanita Davis was named as the 2015 Best Biscuit Maker of Boddie-Noell Enterprises, the largest Hardee’s franchise operator in the nation. Davis advanced beyond more than 700 other biscuit makers at 337 Hardee’s restaurants across four states to win the overall award.
Contestants in Boddie-Noell’s annual Biscuit Maker Challenge represented Hardee’s restaurants across North Carolina, Virginia, South Carolina and Kentucky. In addition to Davis, the three best biscuit maker regional winners were Elijah Hoff of Timberville, Va., Maritza Farfan of Salem, Va. and Beatrice Anderson of South Boston, Va.
Boddie-Noell honored the four regional winners and announced Davis as the overall winner during a banquet at the company’s Rose Hill Plantation near Nashville, N.C.
“I love everything that I do for this company,” said Davis. “Getting up early in the morning, knowing that a lot of people are waiting on my biscuits, makes my job so enjoyable.”
Davis says the key to creating the best Hardee’s Made from Scratch™ biscuit begins with “putting a lot of love into the process.” Her favorite Hardee’s biscuit is the Chicken Filet Biscuit.
“Juanita started off as a cook with us 19 years ago,” said Brenda Cherry, regional vice president for Boddie-Noell Enterprises. “As soon as there was an opening for a biscuit maker, she took over and has been making great biscuits ever since.”
Davis and the three other regional winners will be featured later this year in photos on the in-store tray liners at all Hardee’s restaurants operated by Boddie-Noell.
The competition started in October, and each biscuit maker was evaluated based on the quality of his or her biscuits, knowledge of proper biscuit equipment, cleanliness and care of the biscuit equipment, knowledge and execution of company procedures, grooming and appearance. The competition’s judges included general managers, district managers, regional directors, vice presidents and other executives in the restaurant division of Boddie-Noell at the five levels of competition.
Davis has worked as a biscuit maker at Hardee’s for 14 years. When she isn’t making biscuits, Davis enjoys going to church, cooking, cleaning and shopping. She also loves spending time with her family, especially her 10 grandchildren.
Hardee’s Made from Scratch™ biscuits, which have been served at Boddie-Noell restaurants since 1977, are a vital part of the restaurant’s menu.
In 2015, Hardee’s restaurants owned and operated by Boddie-Noell used more than 749,603 pounds of biscuit flour, 10,655,056 pounds of biscuit mix, 382,860 pounds of cinnamon raisin biscuit mix and 7,860,160 pounds of buttermilk to make the golden brown biscuits – equivalent to roughly 5,000 acres of wheat and 490 truckloads of ingredients.
About Boddie-Noell Enterprises
With over 50 years success as a Hardee’s franchisee, family-owned Boddie-Noell is the largest Hardee’s franchise operator in the United States with 337 restaurant locations in four states. The company is based in Rocky Mount, N.C. For more information, visit www.bneinc.com.