IN THE KITCHEN of Cotswold’s newest barbecue joint, a smoker churns out more than 100 pounds of meat a day, seeped in the red tint of burning hickory and ready to be pulled. A few steps away, a chef tosses a wok full of vegetables, flames reaching out as oil and soy sauce hit the hot metal.
It took nearly 37 years — and 14 restaurants — but Charlotte’s Hugh Bigham has been named Burger King’s operator of the year. The award, in the six- to 19-unit category, is based on criteria that include sales increases, speed of service and inspection scores at restaurants. There are more than 7,000 Burger King locations in the United States.
“It was a real honor,” says Bigham, president of president of Golden B Enterprises, headquartered in Charlotte.