Biscuit Belly Franchising

<a href="https://biscuitbellyfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=biscuit-belly-ceo-shares-brands-growth-journey-on-emerging-franchise-brand-podcast-2730063" target="_blank" rel="nofollow">Biscuit Belly</a> co-founder and CEO&nbsp;<a href="https://www.linkedin.com/in/chad-coulter-4663465b/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=biscuit-belly-ceo-shares-brands-growth-journey-on-emerging-franchise-brand-podcast-2730063" target="_blank" rel="nofollow">Chad Coulter</a> recently joined the&nbsp;<a href="https://www.youtube.com/watch?v=x-Jb_11oTUU&utm_source=1851franchise.com&utm_medium=article&utm_campaign=biscuit-belly-ceo-shares-brands-growth-journey-on-emerging-franchise-brand-podcast-2730063" target="_blank" rel="nofollow">“Emerging Franchise Brand” podcast</a> with host&nbsp;<a href="https://www.linkedin.com/in/frankfiume/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=biscuit-belly-ceo-shares-brands-growth-journey-on-emerging-franchise-brand-podcast-2730063" target="_blank" rel="nofollow">Frank Fiume</a> to share the brand’s journey from concept to expansion.&nbsp;Founded in 2019 in Louisville, Kentucky,&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> was built to reimagine the breakfast and brunch category with a fast casual model that combines counter ordering with full-service touches. The brand offers Southern-inspired biscuits, brunch-focused craft cocktails, an espresso program and a lively, upbeat atmosphere designed to stand out in a segment Coulter describes as often “boring.”Coulter and his wife,&nbsp;<a href="https://www.linkedin.com/in/lauren-coulter-%F0%9F%8D%B3-70053b2a/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=biscuit-belly-ceo-shares-brands-growth-journey-on-emerging-franchise-brand-podcast-2730063" target="_blank" rel="nofollow">Lauren</a>, both pharmacists by training, transitioned into hospitality after finding success with wine-focused restaurants and other entrepreneurial ventures. Their prior concept, LouVino, grew to five locations before they sold it in 2020 to focus on scaling Biscuit Belly. From the beginning, the brand emphasized intentional branding and a guest experience that blends fun and quality.Early on, the team had to tweak the menu so it could be both creative and practical, make changes to ingredient sourcing to keep costs in check and put better systems in place to support growth. Coulter says it’s been important to bring in leaders who have experience building and scaling young brands rather than people from large, established chains because growing a new franchise calls for a different approach.Today, Biscuit Belly has 14 locations open and more franchise deals in the works. The brand expects to have about 20 locations by the end of next year, with plans to keep expanding across the region and eventually the country — all while holding onto the fun, lively atmosphere and attention to detail that make it stand out.Watch the podcast episode&nbsp;<a href="https://www.youtube.com/watch?v=x-Jb_11oTUU&utm_source=1851franchise.com&utm_medium=article&utm_campaign=biscuit-belly-ceo-shares-brands-growth-journey-on-emerging-franchise-brand-podcast-2730063" target="_blank" rel="nofollow">here</a>.&nbsp;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;

Biscuit Belly CEO Shares Brand’s Growth Journey on “Emerging Franchise Brand” Podcast

Biscuit Belly CEO Talks Brand Growth on Emerging Franchise Brand

1851 Franchise

Biscuit Belly co-founder and CEO Chad Coulter discussed the brand’s Southern-inspired brunch concept, its path from startup to scalable franchise, and plans to reach 20 locations by next year.

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