Bojangles’ allowed me to go behind the scenes Wednesday and learn more about how its food is made, especially its biscuits.

It was an exciting, interesting experience to see how the biscuits come together before they come across the counter. I also learned a few things along the way.

Here’s a list of highlights from my hour learning the ropes at Bojangles’:

• Biscuits are made fresh every 20 minutes and marked so that any remaining after 20 minutes are discarded to make way for the latest fresh batch of biscuits.

• There’s a precise method to the placement of biscuits on a buttered pan. It’s specific in large part so it’s easy to identify if a particular biscuit isn’t up to standards and needs to be disposed (i.e., biscuit No. 7 out of 15).

• When bringing a pan of newly made biscuits to the area where they sit until served, workers loudly say, “hot, fresh Bojangles’ biscuits.” The purpose is twofold, according to Training Manager J.J. Torres: warn co-workers of the incoming heat and let customers know fresh biscuits are on the way.

• Each biscuit is compared to the standard for Bojangles’ biscuits and thrown into a bucket if it doesn’t make the cut. Torres said that helps the company keep track of how much is wasted.

• All Bojangles’ bone-in fried chicken is marinated for at least 12 hours.