Bojangles is auctioning seven NFTs

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Bojangles is launching its very first batch of NFTs – Non-Fungible Tokens – individually crafted by seven North Carolina artists based on Bojangles’ beloved Chicken Supremes.

NFTs exploded that year as an unreproducible form of digital asset, many of which sold for millions of dollars and some even sold at Christie’s fine art auction house. The Bojangles NFTs are imbued with unique styles from each artist that give them a rare flair and make them special.

“Our Chicken Supremes are so delicious they deserve to be made into collectibles. “We hope this partnership inspires our Supremes fans and celebrates the delicious place where good food and art meet.”

“We are excited to be working with Bojangles and the local North Carolina artist community to develop and create this unique collaboration for their Chicken Supremes fans,” said Avery Akkineni, President of VaynerNFT. “Ultimately, our primary goal with this partnership is to add value to the Bojangles community as the brand makes its first strategic foray into the metaverse.”

Bojangles is auctioning the seven 1: 1 NFTs from Wednesday, December 1, 10 a.m. EST through Friday, December 3, 10 a.m. EST. All proceeds from sales go directly to the local artists and royalties go to them on an ongoing basis. The highest bidders not only receive the rights to the digital art stamps, but also free Chicken Supremes for one year.

Additionally, the brand will sell 200 NFTs reflecting a collaboration between the seven artists for $ 25 each. Buyers receive their digital copies and can win free Chicken Supremes for a year.

The seven North Carolina-based artists, many of whom are first-time NFTs, include:

  • Joey Allen – self-taught graffiti artist
  • Ryan Allen – photographer
  • Rakia Jackson – Painter and digital artist
  • Josh Henderson – illustrator, painter, animator
  • Rebecca Lipps – wall painter, projection installation, community artist
  • Jackie Wilson – graphic designer
  • Mike Wirth – mural painter, illustrator, AR designer

News and information in this press release has not been approved by QSR, Food News Media or Journalistic, Inc.


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