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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