Biscuit Belly Franchising

While eggs and coffee prices soar to record highs and labor challenges continue, many in the restaurant industry are struggling to strike a balance between costs and profits.&nbsp;<a href="https://biscuitbellyfranchise.com/'?utm_source=1851franchise.com&utm_medium=article&utm_campaign=biscuit-belly-franchise-efficient-labor-model-2729150" target="_blank" rel="nofollow">Biscuit Belly</a>, the emerging brunch concept, has identified the trick to operating a brunch concept without the hypothetical burn. Unlike other food service concepts that have multiple shifts running throughout the day and require a strategic balance of part and full-time team members,&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> owners start each day with one core team and the knowledge that they’ll be home in time for dinner.This isn’t just a lifestyle perk. It’s the foundation of a business model that’s becoming increasingly attractive to entrepreneurs seeking both profitability and sustainability in the market. In an industry often built on razor-thin margins and overwhelming labor demands, Biscuit Belly’s single-shift strategy offers a refreshingly different approach to the breakfast and brunch segment.“The core of our operational efficiency is the single-shift model,” said CEO&nbsp;<a href="https://www.linkedin.com/in/chad-c-4663465b/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=biscuit-belly-franchise-efficient-labor-model-2729150" target="_blank" rel="nofollow">Chad Coulter</a>. “It makes your staff much smaller and much more manageable. You have a single set of employees there for the entire shift. There’s no shift change and no menu change. The people are here from 7 a.m. to 2 or 3 p.m. It’s very simple.”This requires fewer staff members overall, meaning a franchisee can run a Biscuit Belly that does over $1.6 million in revenue with one salaried manager and a team of about 25 employees.The contrast with traditional restaurant operations is stark. Coulter points to a common experience in the restaurant world where “the closing and opening managers high-five one another at 5:00 a.m. — one is going home, and the other is coming into work.” This more traditional approach typically requires multiple salaried positions and significantly more hourly employees to cover a range of shifts.The streamlined staffing model creates numerous operational advantages beyond just reduced labor costs. With a single cohesive team working together daily, communication improves and training becomes more consistent. A smaller staff size also allows managers to develop stronger relationships with team members, leading to better employee satisfaction and reduced employee turnover — critical factors in today’s labor market.The single-shift model has also been proven to boost satisfaction and retention for many groups.“The schedule our employees generally follow is good for parents who want a daily schedule similar to their children’s school schedules,” Coulter said. “We get a lot of people who work two jobs and love having a daytime gig that they can do for a few hours before going to their second job. There are not a lot of jobs where you can get there at 7 a.m., have a fast-paced, lucrative shift, and be out of there by 2 or 3 p.m.”For multi-unit operators, the model offers additional strategic advantages. Franchisees often have team members whom they would like to promote, but these people can’t work the types of shifts that are often required of restaurant leaders. With Biscuit Belly, these individuals can move to&nbsp; leadership roles without sacrificing their lifestyle.The culmination of these labor efficiencies directly impacts franchisees’ profitability and scalability, and operational leverage insulates owners against rising labor costs while creating a more sustainable business model in an often challenging industry environment. 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 Franchise: How the Single-Shift Labor Model Drives Profitability

1851 Franchise

Biscuit Belly's staffing strategy offers franchisees a smarter, more sustainable way to run a brunch business - cutting labor costs, boosting employee satisfaction and improving profitability.

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

Brunch Without the Burn: Biscuit Belly's Efficient Labor Model

biscuit-belly-franchise-efficient-labor-model

FRANCHISE INFORMATION

Own a Biscuit Belly Franchise

Why Invest in the Morning Rush?

Executive Q&A

Franchise Deep Dive

A Franchisee's Day in the Life

Learn

Download Brochure

Visit Website

BISCUIT BELLY FRANCHISING

Facebook

Instagram

LinkedIn

TikTok

YouTube

SOCIAL MEDIA

Why a Former Papa Johns Executive Invested in Biscuit Belly Franchising

A Biscuit Belly Franchise in Hoover, Alabama, That Let This Working Couple Keep Their Nights

Biscuit Belly Finishes Year Strong and Looks Ahead to a 20-Unit Footprint in 2026

BISCUIT BELLY FRANCHISING MOST READ STORIES

1851 LOGIN

GROWTH CLUB LOGIN

ABOUT BISCUIT BELLY FRANCHISING

CONTACT BISCUIT BELLY FRANCHISING

facebook

instagram

linkedin

youtube

First Name

Last Name

Email

Phone

Territory Interest City

Territory Interest (State)

Liquid Capital (Biscuit Belly)

Net Worth (Biscuit Belly)

How did you hear about us? (Biscuit Belly)

Are you a current owner, franchisee, or operator?

Past Relevant Business Experience

Franchise with Biscuit Belly

“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;

Photo of UGA Alumni Lauren and Chad Coulter, Biscuit Belly

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.

This University of Georgia Alum Is Betting Big on Brunch, Franchising and Winning

franchise-uga-alum-success

<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;

Biscuit Belly Adds Three Leaders as Catering Launch and Expansion Gain Momentum

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-2026-growth-executive-hires

Biscuit Belly Franchise Deep Dive 2025 - Costs, Fees, Profit and Data - 1851 Franchise

Biscuit Belly Franchise Costs, Fees, Profit and Data for 2026

franchise-deep-dive-biscuit-belly-franchise-costs-fees-profit-and-data

Biscuit Belly Targets Expansion in Houston as the Franchise Brunch Brand Seeks Texas Growth

houston-expansion-franchise-growth

For&nbsp;<a href="https://1851franchise.com/biscuit-belly/biscuit-belly-franchise-andrew-rachel-adams-2731196#stories">Andrew and Rachel Adams</a>, the path to franchise ownership wasn’t exactly linear, but it was shaped by persistence, timing and a concept that fit their lives.According to a&nbsp;<a href="https://www.entrepreneur.com/buying-a-franchise/they-said-no-to-24-7-restaurants-then-found-their-dream-franchise">recent article in Entrepreneur</a>, the couple — who have known each other since preschool — always shared an interest in business ownership. After earning business degrees from the University of Alabama, they started their careers in banking before opening a DIY craft shop near Birmingham in 2019. The venture was short-lived, closing during the COVID-19 pandemic.Andrew’s next step brought him back to a familiar environment: restaurants. While managing a local franchise location, he reconnected with an idea he had long considered.“I would wait tables, cook, and wash dishes there,” he said of his grandparents’ restaurant. “I’d always talked about [owning] a restaurant, but Rachel always said no because of the time commitment.”That concern ultimately shaped their next move. In 2020, Andrew was approached about becoming a franchisee with&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a>, a breakfast-and-lunch concept that offered a more balanced schedule than traditional all-day restaurants. For Rachel, that distinction made all the difference.The couple signed on as early franchisees, drawn not only to the model but also to the brand's leadership. Rachel pointed to the authenticity and flexibility of&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> co-founders&nbsp;<a href="https://www.linkedin.com/in/chad-coulter-4663465b/">Chad</a> and&nbsp;<a href="https://www.linkedin.com/in/lauren-coulter-%F0%9F%8D%B3-70053b2a/">Lauren Coulter</a> as a key factor in their decision, noting that they felt less rigid than some franchise operators.Even with that support, the transition into ownership came with challenges. For Andrew, the biggest adjustment was shifting from managing day-to-day operations to taking on broader financial and strategic responsibilities.“One thing was taking off my manager hat and putting on an owner hat,” he said. “Owners have to worry about bills getting paid and more of the behind-the-scenes stuff that I didn’t necessarily have to do as a manager.”The couple also found ways to make the business their own within the franchise system. Early on, they leaned heavily into catering, creating an additional revenue stream that helped balance slower weekday traffic and support staffing needs.Their experience highlights a key dynamic in franchising: the balance between following a proven model and finding room to adapt. That balance for Andrew and Rachel Adams, along with a concept that aligned with their lifestyle, turned a long-standing goal into a sustainable business.Read the original article&nbsp;<a href="https://www.entrepreneur.com/buying-a-franchise/they-said-no-to-24-7-restaurants-then-found-their-dream-franchise">here</a>.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>.

image of andrew and Rachel Adams, franchise owners from Biscuit Belly 

After an early business setback, Andrew and Rachel Adams found a better fit with Biscuit Belly and built a franchise business around their shared goals.

Brunch Without the Burn: Biscuit Belly's Efficient Labor Model

MORE STORIES LIKE THIS