A biscuit concept inspired by small-town mom-and-pop biscuit shops might seem unassuming at first, but Biscuit Belly, the growing breakfast and brunch franchise concept, is anything but. Founded by Georgia native Chad Coulter, Biscuit Belly brings all of the best parts of small-town Southern biscuit making to a modern business model that positions franchisees to establish themselves while combining three of the hottest trends in the restaurant industry.
“We sit in three of the fastest-growing segments in food right now,” Coulter said. “Fast-casual restaurants have exploded. Fried chicken is huge right now, and we incorporate fried chicken into many of our biscuit sandwiches. And, of course, the breakfast/brunch segment is a hot one. That’s a combination that guests can’t really get anywhere else, and that works to help us stand out in our communities.”
Biscuit Belly stands out in the crowded breakfast market with its unique menu offerings, bright and airy interiors, emphasis on hospitality and efficient business model. The menu features made-from-scratch biscuit creations that go beyond the ordinary, incorporating innovative flavors and fresh ingredients.
The concept also emphasizes an amazing guest experience with a guest ambassador program to ensure guests leave completely satisfied. Coulter shared industry study statistics which show that over three-quarters of people will not return to a restaurant if they have a bad experience the first time, and getting ahead of any potential hiccups largely mitigates this risk.
“There’s someone in the dining room that is assigned to the guest experience,” Coulter said. “This includes basic things like greeting and chatting with guests and correcting any mistakes that may occur. Having these team members in the dining room consistently brings another layer of value to our model, especially on the weekends when we do 60-plus percent of our sales.”
From initial training and site selection to ongoing operational support and marketing guidance, franchisees receive comprehensive assistance at every step along the way from those who have years of experience in the restaurant industry. Biscuit Belly provides both the structure and resources necessary to ensure franchisees are positioned for success both in terms of the practical steps that need to be taken to run a business and the operational touches that allow them to stand out in their communities.
Another major piece of support offered by Biscuit Belly is guidance surrounding marketing and social media. It’s becoming more and more common for diners to let “the camera eat first,” capturing photos of their meals before digging in. At Biscuit Belly, beautifully plated dishes encourage guests to share their experiences online, generating organic user content. The corporate team takes this a step further, actively enhancing the visual appeal of every dish.
“This is a very photogenic brand thanks to our branding, colors and the appearance of the dishes, and we want to capitalize on that,” Coulter said. “We have an Instagram-ready class that we do at every new store opening, teaching the managers how to hone presentation and stay mindful of the opportunity that exists in that arena. We get a lot of free marketing from people sharing on social, and we’ve taken steps like getting custom plates made with our brand colors to bolster that benefit even further.”
With a proven model and experienced team to back it up, Biscuit Belly is looking forward to steady growth in the coming years.
Biscuit Belly is poised for significant growth in the coming years, with a focus on expanding its footprint in key markets across the United States. The franchise is targeting metropolitan areas with a strong demand for innovative breakfast and brunch options, and it is actively seeking multi-unit franchisees with a passion for the restaurant industry.
“Our ideal owner is an experienced hands-on restaurant operator or owner. People that we call ‘restaurant entrepreneurs,’” Coulter said. “These individuals have experience in the restaurant industry, are passionate about food, committed to providing exceptional customer service and have a strong understanding of business operations.”
Biscuit Belly is currently on track to open three to five additional restaurants in 2025 and is looking to award four to five multi-unit franchise agreements next year, but Coulter said the team is also open to discussing single-unit agreements where they are appropriate for a given market.
Biscuit Belly offers an opportunity with a dynamic, growing brand that has begun establishing roots in three major segments of the restaurant space. As the brand works to grow, it is focused on establishing concentric circles surrounding its existing locations to support strong brand awareness and logistical and operational efficiencies.
For entrepreneurs looking to expand their portfolios, Biscuit Belly can be a strong opportunity which is uniquely positioned in the market with high growth potential. According to the brand’s 2024 Franchise Disclosure Document, the initial investment required to begin the operation of a Biscuit Belly restaurant ranges from $702,000 to $1,187,000, and franchised restaurants reported an average of 28.4% for cost of goods sold, 28.1% for cost of labor, and $328,092 for average gross receipts per quarter for FY 2023. The Biscuit Belly support team continues to make strides in the Biscuit Belly labor model and cost of goods sold to make franchisees as profitable as possible.
Biscuit Belly is actively seeking franchise partners to join its expansion across the U.S. With a comprehensive training and support system, franchisees are equipped to succeed in the restaurant industry. The company's streamlined operations and strong brand identity create a solid foundation for business growth and profitability.
To find out more information on costs to buy this franchise, please visit 1851franchise.com/biscuit-belly/info.
Biscuit Belly Franchising
SPONSORED
The fast-casual, fried chicken and breakfast/brunch segments are all flourishing right now. This Southern-style biscuit franchise combines all three and stands out in all of them.
A biscuit concept inspired by small-town mom-and-pop biscuit shops might seem unassuming at first, but Biscuit Belly, the growing breakfast and brunch franchise concept, is anything but. Founded by Georgia native Chad Coulter, Biscuit Belly brings all of the best parts of small-town Southern biscuit making to a modern business model that positions franchisees to establish themselves while combining three of the hottest trends in the restaurant industry.
“We sit in three of the fastest-growing segments in food right now,” Coulter said. “Fast-casual restaurants have exploded. Fried chicken is huge right now, and we incorporate fried chicken into many of our biscuit sandwiches. And, of course, the breakfast/brunch segment is a hot one. That’s a combination that guests can’t really get anywhere else, and that works to help us stand out in our communities.”
Biscuit Belly stands out in the crowded breakfast market with its unique menu offerings, bright and airy interiors, emphasis on hospitality and efficient business model. The menu features made-from-scratch biscuit creations that go beyond the ordinary, incorporating innovative flavors and fresh ingredients.
The concept also emphasizes an amazing guest experience with a guest ambassador program to ensure guests leave completely satisfied. Coulter shared industry study statistics which show that over three-quarters of people will not return to a restaurant if they have a bad experience the first time, and getting ahead of any potential hiccups largely mitigates this risk.
“There’s someone in the dining room that is assigned to the guest experience,” Coulter said. “This includes basic things like greeting and chatting with guests and correcting any mistakes that may occur. Having these team members in the dining room consistently brings another layer of value to our model, especially on the weekends when we do 60-plus percent of our sales.”
From initial training and site selection to ongoing operational support and marketing guidance, franchisees receive comprehensive assistance at every step along the way from those who have years of experience in the restaurant industry. Biscuit Belly provides both the structure and resources necessary to ensure franchisees are positioned for success both in terms of the practical steps that need to be taken to run a business and the operational touches that allow them to stand out in their communities.
Another major piece of support offered by Biscuit Belly is guidance surrounding marketing and social media. It’s becoming more and more common for diners to let “the camera eat first,” capturing photos of their meals before digging in. At Biscuit Belly, beautifully plated dishes encourage guests to share their experiences online, generating organic user content. The corporate team takes this a step further, actively enhancing the visual appeal of every dish.
“This is a very photogenic brand thanks to our branding, colors and the appearance of the dishes, and we want to capitalize on that,” Coulter said. “We have an Instagram-ready class that we do at every new store opening, teaching the managers how to hone presentation and stay mindful of the opportunity that exists in that arena. We get a lot of free marketing from people sharing on social, and we’ve taken steps like getting custom plates made with our brand colors to bolster that benefit even further.”
With a proven model and experienced team to back it up, Biscuit Belly is looking forward to steady growth in the coming years.
Biscuit Belly is poised for significant growth in the coming years, with a focus on expanding its footprint in key markets across the United States. The franchise is targeting metropolitan areas with a strong demand for innovative breakfast and brunch options, and it is actively seeking multi-unit franchisees with a passion for the restaurant industry.
“Our ideal owner is an experienced hands-on restaurant operator or owner. People that we call ‘restaurant entrepreneurs,’” Coulter said. “These individuals have experience in the restaurant industry, are passionate about food, committed to providing exceptional customer service and have a strong understanding of business operations.”
Biscuit Belly is currently on track to open three to five additional restaurants in 2025 and is looking to award four to five multi-unit franchise agreements next year, but Coulter said the team is also open to discussing single-unit agreements where they are appropriate for a given market.
Biscuit Belly offers an opportunity with a dynamic, growing brand that has begun establishing roots in three major segments of the restaurant space. As the brand works to grow, it is focused on establishing concentric circles surrounding its existing locations to support strong brand awareness and logistical and operational efficiencies.
For entrepreneurs looking to expand their portfolios, Biscuit Belly can be a strong opportunity which is uniquely positioned in the market with high growth potential. According to the brand’s 2024 Franchise Disclosure Document, the initial investment required to begin the operation of a Biscuit Belly restaurant ranges from $702,000 to $1,187,000, and franchised restaurants reported an average of 28.4% for cost of goods sold, 28.1% for cost of labor, and $328,092 for average gross receipts per quarter for FY 2023. The Biscuit Belly support team continues to make strides in the Biscuit Belly labor model and cost of goods sold to make franchisees as profitable as possible.
Biscuit Belly is actively seeking franchise partners to join its expansion across the U.S. With a comprehensive training and support system, franchisees are equipped to succeed in the restaurant industry. The company's streamlined operations and strong brand identity create a solid foundation for business growth and profitability.
To find out more information on costs to buy this franchise, please visit 1851franchise.com/biscuit-belly/info.
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