Biscuit Belly Franchising

<a href="https://www.linkedin.com/in/wendy-coates-528416189?utm_source=1851franchise.com&utm_medium=article&utm_campaign=a-day-in-the-life-of-a-biscuit-belly-franchisee-2729972" target="_blank" rel="nofollow">Wendy Coates</a> never planned to end up in the restaurant business, let alone own her own brunch spot. But with a passion for hospitality, a background in food service and the support of the&nbsp;<a href="https://www.powerbrandshospitality.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=a-day-in-the-life-of-a-biscuit-belly-franchisee-2729972" target="_blank" rel="nofollow">Power Brands Hospitality</a> team, she’s now leading one of&nbsp;<a href="https://biscuitbellyfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=a-day-in-the-life-of-a-biscuit-belly-franchisee-2729972" target="_blank" rel="nofollow">Biscuit Belly’s</a> thriving franchise locations, showing how a modern restaurant model can serve up both serious opportunity and meaningful work-life balance.“I actually went to college to be a teacher and ended up dropping out at the end of my freshman year because I was asked to be the GM of a Domino’s,” Coates said. “I dropped out of school to go run the store because I knew it was going to be my life — I ate it all up. I loved everything about the restaurant industry.”After time in management and raising her family, Coates eventually joined Nothing Bundt Cakes as a cashier — and that’s where she met the team behind Power Brands. That connection, plus her growing interest in entrepreneurship, opened the door to&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a>.“We decided we wanted to bring a breakfast concept into the portfolio,” she said. “I remember seeing the Biscuit Belly on social media and I loved what I saw — I just hoped it tasted as good as it looked. I was immediately in love with the branding. I also loved the team. We tried Biscuit Belly and also fell in love with the food — and here we are.”<h2>What a Typical Day Looks Like</h2>Biscuit Belly may be a brunch brand, but the day starts well before the sun rises.“We typically start at 6 a.m. — that’s when staff comes in,” Coates said. “I can come in as early as 4 a.m. just because I prefer to be the one here getting things started. Catering is a very big part of this business, for example, so I push that very hard.”For Coates, that means planning and executing large catering orders — some of which can be up to two hours away and must be delivered by 7 a.m. After that, it’s time to open the doors and welcome the community.“We get the stores open, unlock the doors, make the coffee and get ready for the day,” she said. “I am usually here all day, but I can take two days off a week depending on what days my staff takes off.”Unlike many restaurant franchises, Biscuit Belly offers&nbsp;<a href="https://1851franchise.com/biscuit-belly/franchise-freedom-why-biscuit-belly-offers-a-better-work-life-balance-2728298">a real work-life balance</a> thanks to its single-shift model — most stores close around 2:00 p.m. “You don’t have to work nights, which is really great,” Coates said.Even as she juggles a busy business, Coates has found a rhythm that works for her and her family.“I’ve got both young kids and old kids. My 20-year-old actually works here,” she said. “The little kids go to after-school care and I am always able to pick them up. I am always home for dinner.”And that family-minded approach extends to her team, too. “My staff is primarily full of moms, and we understand each other and can take care of each other’s needs,” Coates said.<h2>Wearing All the Hats and Loving It</h2>Like many franchisees, Coates serves as a hands-on leader — filling the general manager role, working the line and connecting with guests.“I very much fill the general manager position,” she said. “I am acting on the floor, making the drinks in the bar, fielding problems in the kitchen and doing personal table touches. On the weekends, we all have our designated positions.”In addition to operations, Coates also handles the backend responsibilities. “Usually, I schedule an admin day for myself, which includes doing online marketing, working on paperwork, sending monthly expenses over to the accountant, etc.”<h2>Support and Flexibility Make It Work</h2>A major reason Coates has been able to thrive is&nbsp;<a href="https://1851franchise.com/biscuit-belly/biscuit-belly-franchise-midyear-growth-2025-2729897">the support she receives from the Biscuit Belly corporate team</a>. In addition to hands-on site selection, training and launch support, Biscuit Belly provides franchisees with real-time assistance whenever needed.“I always had those entrepreneurial desires, but didn’t know how to do it on my own,” she said. “I was lucky to find myself in the position I am with the Power Brands Hospitality team. I am so blessed to have that support system — they saw value in me and helped me bring one of my lifelong dreams to life.”And the Biscuit Belly team continues to have her back. “The support from the team is really great — they listen to what I have to say and they take it seriously and address it. I really like that a lot,” she said.&nbsp;Now more than two years in, Coates says she couldn’t be happier to be a part of the Biscuit Belly franchise and is excited about what’s next.If you’re ready to rise and shine with a Biscuit Belly franchise, now is the time to take the next step. Learn more here:&nbsp;<a href="https://1851franchise.com/biscuit-belly">https://1851franchise.com/biscuit-belly</a>.

A Day in the Life of a Biscuit Belly Franchisee | Biscuit Belly

1851 Franchise

From stay-at-home mom to Biscuit Boss: one franchisee’s journey to living the dream. This article highlights how Wendy Coates found purpose and profit in brunch.

This brand page has been paid for by BISCUIT BELLY FRANCHISING. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

A Day in the Life of a Biscuit Belly Franchise Owner

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“Pharmacy school to booming brunch franchise” likely isn’t one of the career trajectories&nbsp;<a href="https://www.linkedin.com/in/chad-coulter-4663465b/">Chad Coulter</a> considered when he decided to pursue higher education, but it’s what he ended up doing. After graduating from the University of Georgia with a Doctor of Pharmacy degree in 2008, Coulter spent some time in the pharmacy world. In 2011, he launched a “paint and sip” business while maintaining his healthcare profession. Over the next seven years, he continued his entrepreneurial growth, and in 2018, he and his wife,&nbsp;<a href="https://www.linkedin.com/in/lauren-coulter-%F0%9F%8D%B3-70053b2a">Lauren</a>, founded&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a>, the elevated Southern brunch concept. Now, with 14 locations across multiple states, upcoming openings in Georgia, recent recognition on the&nbsp;<a href="https://alumni.uga.edu/2025/12/10/meet-ugas-2026-bulldog-100/">2026 Bulldog 100</a> and growing momentum, Coulter is leveraging his Georgia roots and “Bulldog spirit” to drive continued expansion.“Since we started franchising in 2020, I’ve concentrated on hiring great leaders to support quality across our system,” Coulter said. “This has driven growth for Biscuit Belly, and we keep expanding in Georgia and beyond. Being ranked No. 65 on UGA’s 2026 Bulldog 100 as one of the fastest-growing businesses only confirms this.”<h2>The “Better Brunch” Approach</h2>A key driver of Biscuit Belly’s growth over the years has been its unique combination of flavor and hospitality. Each restaurant radiates the type of warmth you would expect from a Southern brand, but that’s just part of the equation. Biscuit Belly’s craft approach to brunch elevates the landscape, catching guests’ eyes and keeping them coming back.&nbsp;“I was inspired by the Southern-style biscuits and biscuit sandwiches I loved during childhood, but I wanted to create a more ‘grown-up’ version,” Coulter said. “We still offer fresh-baked biscuits, fried chicken, eggs, bacon and all of the brunch classics people love, but we’ve put a chef-driven spin on it.”Because of its innovative menu, Biscuit Belly sits at the intersection of three booming industries: breakfast, chicken and fast-casual dining. And it does it as no one else has before.For operators, this represents a strategic market entry. The brand appeals to a range of guests and is steadily growing its fan base. Further, the brunch model, specifically, lends itself to a leaner labor model, attractive operating hours and better work-life balance overall. Most Biscuit Belly restaurants open before 8 a.m. and close around 3 p.m., meaning each day can be run on a single shift, and operators and their teams are out the door in time for any other commitments they may have.<h2>Why Georgia Is a Prime Market for Biscuit Belly</h2>With two restaurants already open in the state and more opening in the near future, Georgia has proven to be fertile ground for Biscuit Belly's growth. Many Georgians have a deep love for biscuits, but plenty also see brunch as an important ritual. This intersection is perfect for Biscuit Belly.Biscuit Belly’s Peachtree City restaurant is already helping shape the brand’s growth strategy in Georgia. Located in a visible, lifestyle-oriented area, the restaurant gives the brand a natural gathering point and early proof of demand. Building around similar regional hubs can help Biscuit Belly grow awareness while creating efficiencies for operators in the same market.“When we look at expanding across Georgia, we’re examining demographics, whitespace and the cultural element that makes Biscuit Belly such a success,” Coulter said. “Our ranking on the Bulldog 100 isn’t just an emotional connection or trophy on the shelf. It’s a real signal to prospective operators in the state that this brand has the presence and momentum necessary to be a leader in the market.”On track to reach the 20-unit mark by the end of the year, Biscuit Belly’s trajectory is clear. Through the combination of a chef-driven menu, streamlined operational model and deep commitment to leadership and excellence, Coulter has created a gem in the fast-casual and brunch spaces.For the UGA alum, the goal goes beyond opening more restaurants. He’s on a mission to make an impact through business ownership and create a real legacy. As the team continues to identify high-caliber operators to lead territories across Georgia and the Southeast, Biscuit Belly remains focused on finding franchisees who are aligned with its approach to elevated Southern fare.“We’ve spent the last few years honing the systems and culture so that new franchisees can enter a system that’s truly ready to scale,” Coulter said. “Now, we’re looking for people who see the same potential that we do and want to dominate their markets as part of a brand that’s redefining the most important meal of the day.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/biscuit-belly">https://1851franchise.com/biscuit-belly</a>.&nbsp;

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Chad Coulter, founder and CEO of Biscuit Belly, has turned Southern brunch into a high-growth franchise concept with new Georgia openings and UGA recognition fueling growth.

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<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a>, the fast-growing brunch franchise, is starting 2026 strong. The franchise brought on three new team members, launched its first-party catering program with&nbsp;<a href="https://www.monkeymediasoftware.com/">MONKEY</a> and is close to signing its first deal of the year.&nbsp;The three new team members include Aly Collings as construction manager,&nbsp;<a href="http://linkedin.com/in/catrina-marie-salas-1813b9219">Catrina Salas</a> as catering sales manager and&nbsp;<a href="http://linkedin.com/in/bryson-brewer-6481a8132">Bryson Brewer&nbsp;</a>as director of operations. All three leaders come from strong backgrounds that will bring&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly’s</a> expansion plans to life.&nbsp;“Although we are all wearing many different hats, in a year with more openings than ever, we hired new team members to help us execute at a high level and reduce the workload on our existing staff,” said&nbsp;<a href="https://www.linkedin.com/in/chad-coulter-4663465b/">Chad Coulter</a>, founder and CEO. “We are also continuing to hire for internal roles to support the expected growth this year.”More team members mean greater support and more attention for franchisees and operators. The new additions will all play a role in helping give stores the support they need to open, operate properly and grow their sales.&nbsp;Here’s a closer look at the team and what they bring to the table.&nbsp;<h2>Aly Collings: Construction Manager</h2>Collings has worked in construction for about 11 years, starting in proposal writing, estimating and leading design teams for build-outs. She later moved over to project management in the long-term care industry, where she worked on commercial kitchens.&nbsp;After connecting with Coulter through a mutual friend, she learned about the opening at Biscuit Belly. Because she was already in the market for a new job, the construction manager role made sense.“Right now, I’m consulting for four new store openings and then I'll be helping with the design of a couple of new ones that are down the pipeline,” she said. “I’m the middle person between Chad, the general contractor (GC) and the architect. Any questions will come to me. I’ll be helping in the design process and bidding out the work, as well as choosing the GC and managing the whole process of retrofitting the space.”&nbsp;As the brand continues to expand, Collings will help streamline the build-out process for new units through updated processes and documents. Because Biscuit Belly buys a lot of its kitchen equipment and hood and HVAC equipment directly, Collings will help build owner-furnished packages to streamline the process between Biscuit Belly and the general contractor.&nbsp;“With the number of stores that are having openings at one time, I can definitely see why now is a good time for this role,” said Collings. “It's a big load, so it's a great time to have someone be able to take some of that work on. The pipeline only seems to be growing, and there are opportunities everywhere.”<h2>Catrina Salas: Catering Sales Manager&nbsp;</h2>Salas has worked in catering and hospitality for more than 20 years, with a background that includes both sales and operations. Along the way, she has helped several multi-unit brands build out their catering programs.She learned about the role after someone she connected with on LinkedIn encouraged her to apply. Once she submitted her application, Coulter reached out quickly, and the two came away from a nearly hourlong conversation feeling it was a good fit.“Everyone at Biscuit Belly is hungry, super friendly and believes in making everyone feel special when they dine at their locations,” Salas said. “For me, that plays a huge part in the catering world — creating those memorable experiences for people.”&nbsp;Watching the company's growth has been exciting for Salas. And catering will be a big part of the brand’s next phase of growth. Salas is there to support franchisees as catering becomes a bigger part of operations. She has already been communicating with franchise owners, supporting them with anything they need help with and sharing ideas.&nbsp;“They're not looking at it as something separate like most companies do,” Salas said. “They're including it in their daily operations. And when you integrate it into your daily operations, it will be much more successful. We don’t look at it as ‘You’re franchisees, here you go.’ We are partnering with them, and that’s what you truly need for growth, especially in the catering industry.”&nbsp;<h2>Bryson Brewer: Director of Operations</h2>Brewer has spent the last 15 years at City BBQ, helping them grow from just five locations to 55. Two years ago, he interviewed with Biscuit Belly for a position in Georgia. However, the timing wasn’t right and both parties had bigger goals.&nbsp;“Two years later, Biscuit Belly is opening two more locations here in Georgia and they thought it was time for me to come on,” Brewer said. “What's really cool is that my boss today,&nbsp;<a href="https://www.linkedin.com/in/clintonu/">Clint Umphrey</a>, was my boss 25 years ago. He was my boss at a Mexican restaurant when I got into the restaurant business, back in 1998, while I was in college.”&nbsp;As Director of Operations, Brewer’s first priorities are focusing on food, making sure the guest experience is strong and developing Biscuit Belly’s staff, including through internal promotions. “We need to make sure that our benches are ready for the growth that’s going on,” he said.&nbsp;Brewer knows that having strong business plans and expectations is crucial to franchise growth. He will focus on bringing on the right partners with the right backgrounds and holding them to the standard that makes Biscuit Belly great.&nbsp;<h2>Why Now Was the Time for New Hires</h2>Biscuit Belly is at a pivotal moment in its growth as a restaurant franchise. Each of these new hires, and more to come, will play a role in ensuring the brand is in the right position to meet the demand for its restaurants from prospective franchisees and guests.“Looking ahead, we will continue to grow first-party catering sales — and catering sales in general — successfully open all new restaurants with strong sales and great guest feedback, and continue to innovate on our menu,” Coulter said.&nbsp;With the right people now in place and a clear focus on execution, Biscuit Belly is positioning itself to scale responsibly while giving franchisees the support they need to succeed.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/biscuit-belly.">https://1851franchise.com/biscuit-belly.</a>&nbsp;

The brunch franchise is adding leadership in key areas as it prepares for new units, stronger operational support and a larger catering presence.

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A Day in the Life of a Biscuit Belly Franchise Owner

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