Biscuit Belly, the fast-growing brunch franchise, is starting 2026 strong. The franchise brought on three new team members, launched its first-party catering program with MONKEY and is close to signing its first deal of the year.
The three new team members include Aly Collings as construction manager, Catrina Salas as catering sales manager and Bryson Brewer as director of operations. All three leaders come from strong backgrounds that will bring Biscuit Belly’s expansion plans to life.
“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 Chad Coulter, 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.
Here’s a closer look at the team and what they bring to the table.
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.
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.”
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.
“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.”
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.”
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.
“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.”
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.
“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, Clint Umphrey, 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.”
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.
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.
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.
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 https://1851franchise.com/biscuit-belly.
Biscuit Belly Franchising
SPONSORED
The brunch franchise is adding leadership in key areas as it prepares for new units, stronger operational support and a larger catering presence.
Biscuit Belly, the fast-growing brunch franchise, is starting 2026 strong. The franchise brought on three new team members, launched its first-party catering program with MONKEY and is close to signing its first deal of the year.
The three new team members include Aly Collings as construction manager, Catrina Salas as catering sales manager and Bryson Brewer as director of operations. All three leaders come from strong backgrounds that will bring Biscuit Belly’s expansion plans to life.
“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 Chad Coulter, 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.
Here’s a closer look at the team and what they bring to the table.
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.
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.”
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.
“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.”
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.”
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.
“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.”
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.
“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, Clint Umphrey, 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.”
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.
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.
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.
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 https://1851franchise.com/biscuit-belly.
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