Virginia Beach Biscuit Maker Named Champion over Hundreds of Other Biscuit Makers

VIRGINIA BEACH, VA. (March 12, 2018) – If the breakfast biscuits baked at the Hardee’s® restaurant at 701 Independence Blvd. taste delicious, that’s because they are made by a Biscuit Maker Champion.

Local Hardee’s biscuit maker Tony Robinson was named as the 2017 Best Biscuit Maker of Boddie-Noell Enterprises, the largest Hardee’s franchise operator in the nation. Robinson advanced beyond more than 1,000 other biscuit makers at 342 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 Robinson, the three best biscuit maker regional winners were Juanita Davis of Lumberton, N.C., Brittany Bailey of Hampton and Maritza Farfan of Salem.

Boddie-Noell honored the four regional winners and announced Robinson as the overall winner during a banquet at the company’s Rose Hill Plantation near Nashville, N.C.

“It’s an honor to win,” said Robinson. “What they say about Boddie-Noell is true. Boddie-Noell is your family and I’m so proud to be standing up here as the Biscuit Maker Champion in front of my family.”

Robinson says the key to creating the best Hardee’s Made from Scratch™ biscuit begins with “following the procedures and loving what you are doing.” His favorite Hardee’s biscuit is the Sausage, Egg and Cheese Biscuit.

“I call Tony a one-man band,” said Gene Dickens, regional vice president for Boddie-Noell Enterprises. “He obviously makes the most amazing biscuits, but he can do everything in our restaurant.”

Robinson 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.

Robinson has worked as a biscuit maker at Hardee’s for seven years.

When he isn’t making biscuits, Robinson enjoys bowling, swimming, darts and horse shoes. He served in the Navy for 20 years before beginning his career with Boddie-Noell.

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 2017, Hardee’s restaurants owned and operated by Boddie-Noell used more than 15,336,294 pounds of biscuit and cinnamon raison mix, 628,000 pounds of flour and 849,884 gallons of buttermilk to make the golden brown biscuits.

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 342 restaurant locations in four states. The company is based in Rocky Mount, N.C. For more information, visit