Biscuit Belly Franchising

For over 20 years, partners Clint Dollar and Dave Gardner have worked together, growing a network of Cinnabon, Auntie Anne’s, Great American Cookie, Marble Slab and Charleys Cheesesteaks locations across multiple malls in their market and beyond.After the pandemic, when malls reopened with limited operating hours, the pair realized the financial strength of the one-shift model and the work-life balance it could offer. They also found that this model simplified hiring and retention — with shorter, consistent hours and no late-night or split shifts, it was easier to attract and keep reliable employees. Knowing that this was a common model in the breakfast and brunch industries, the pair began exploring their next investment opportunity — one that would allow them to tap into the financial upside while also providing a vehicle for their first foray beyond the mall environment.&nbsp;After finding&nbsp;<a href="https://biscuitbellyfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=cinnabon-franchisees-biscuit-belly-2730614" target="_blank" rel="nofollow">Biscuit Belly</a>, the growing Southern-inspired biscuit franchise, the pair knew the creative menu, unique design and driven leadership team would provide the support they needed to continue their restaurant growth trajectory. Now, the experienced owners are preparing to bring&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> to the Florida panhandle in a strategic move toward additional growth opportunities and better work-life balance.Dollar and Gardner sat down with 1851 to discuss their previous franchise experience, discovery of Biscuit Belly and plans for growth in the Florida market. Here’s what they had to say:1851 Franchise: Frame your personal story for us. What do you want us to know?Clint Dollar:&nbsp;We’re already in the food service industry with a few different brands. Dave has 35 years of experience in the restaurant industry. I also always knew I wanted to be in restaurants. We’ve worked together for over 20 years.Dave Gardner:&nbsp;When I was 16 years old, I said I’d own a Cinnabon. Now, I do. I’ve done every food service format from fast food to full service and catering.1851: What did you do before investing in Biscuit Belly? How did you know the Biscuit Belly business model made sense for you?Dollar:&nbsp;We operate Cinnabon, Auntie Anne’s, Great American Cookies, Marble Slab and Charleys Cheesesteaks restaurants. These are primarily located in malls, which can be a challenge. Previously, it was a 1.25-shift model — meaning if a typical shift ends at 5 p.m. but the mall closes at 7 or 8 p.m., there’s not enough time for a full second shift. It’s hard to find someone who wants to drive to work for only a couple of hours.When the malls reopened after COVID, they went to reduced hours. We learned we were able to run those restaurants with one shift — and a smaller staff with less management personnel.Gardner:&nbsp;We talked about the breakfast model for years. We loved the lifestyle that closing in the early afternoon could provide. It allows us a little more work-life balance, and it allows us to appeal to a different employee base. All of that has led us here.1851:&nbsp;What made you pick this brand? What excites you most about this company?Dollar:&nbsp;We knew what we were looking for (breakfast), then we had to decide who to choose. We thought Biscuit Belly had the most impressive brand. Their digital presence, the menu … It was the most interesting looking with the design and colors. And the brand leadership really impressed us.Gardner:&nbsp;The name also really stood out to us. Biscuit Belly just sounds like somewhere I’d want to eat — more than some of the competitors, certainly.Branching out from the mall space will be a new challenge for us, and after researching the Biscuit Belly model and speaking with the leadership team, we knew it was the right brand to take this next step with.1851:&nbsp;What do you hope to achieve with your business? What are your plans for growth?&nbsp;Dollar:&nbsp;We will open three locations in Pensacola, Panama City Beach and the surrounding areas. We also see potential for additional locations in the future. Our other brands are largely driven by foot traffic, which limits the market capacity. With Biscuit Belly, we have an opportunity to have many locations in a smaller geographical area, which also has a lot of logistical advantages.1851:&nbsp;What advice do you have for other people thinking about becoming franchise owners?Gardner:&nbsp;I truly believe you have to love the brand you buy. I love Cinnabon. And the brands we’ve chosen always focus on one thing they’re good at — pretzels, cookies or Cinnabons. With Biscuit Belly, it’s breakfast. They specialize in biscuits and chicken. You have to love what you do.If you do not love what you do and don’t choose a great product, you won’t succeed. That’s why we chose Biscuit Belly. We have an affinity for the brand. If you believe in what you’re selling, you can do it.Dollar:&nbsp;Make sure you let the franchisor help you. Don’t try to redo the work that’s already been done. The reason you’re buying a franchise is that some of that work has already been done for you. Lean on the strengths they have to offer you.About Biscuit Belly:Founded in 2019 and franchising since 2020, Biscuit Belly opened its first location in Louisville, Kentucky where it became known for its creative approach to Southern comfort food classics with a focus on large, gourmet biscuit sandwiches. With a chef-cultivated menu, the brand has paired their Southern inspired offerings with genuine hospitality to create an upbeat, fun environment where guests can enjoy a delicious meal with family and friends. With fourteen locations currently open in Kentucky, Georgia, Alabama, North Carolina, South Carolina and Virginia the brand has several more stores under construction. For more information, please visit&nbsp;<a href="https://biscuitbelly.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=cinnabon-franchisees-biscuit-belly-2730614" target="_blank" rel="nofollow">https://biscuitbelly.com/.</a>&nbsp;

image of clint dollar and dave gardner from biscuit belly franchisee owners Pensacola

Biscuit Belly Franchise: Why Cinnabon Vets Are Swapping Malls for Breakfast

1851 Franchise

The multi-brand, multi-unit owners will bring the biscuit concept to the Florida panhandle as they take the leap beyond mall-based food franchises and pursue greater growth.

Cinnabon, Auntie Anne’s Franchisees Branch Out to Breakfast With 3-Unit Biscuit Belly Deal

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Biscuit Belly Eyes 20-Unit Growth After Strong 2025 Finish

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Biscuit Belly Franchise - Hoover, Alabama - Andrew and Rachel Adams - 1851 Franchise

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A Day in the Life of a Biscuit Belly Franchise Owner

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Franchise Freedom: Why Biscuit Belly Offers a Better Work-Life Balance

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“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

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<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;

The brunch franchise is adding leadership in key areas as it prepares for new units, stronger operational support and a larger catering presence.

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Cinnabon, Auntie Anne’s Franchisees Branch Out to Breakfast With 3-Unit Biscuit Belly Deal

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