Bojangles Picks Nashville as Test Market for a Series of Menu Upgrades New and updated recipes venture into bolder flavors Tweet Share If you watched any of the early-morning news shows last week, you might have seen some live hits from the Bojangles on Donelson Pike where on-air personalities were learning about how the fast-food chain was upgrading its menu and testing out ideas exclusively in the Middle Tennessee market. Most of them concentrated on Bojangles’ flaky biscuits that require 49 separate steps to create, but they’ve been doing them that way for years. Bojangles’ vice president of menu and culinary innovation, chef Marshall Scarborough, developed a truly innovative series of new products and procedures. I don’t do my best work within two hours of sunrise, so I waited until later in the day to sit down with the talented Johnson & Wales University graduate who has more than two decades of corporate culinary experience working with restaurants like Jack in the Box and Popeye’s.