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. 

After finding Biscuit Belly, 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 Biscuit Belly 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: 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: 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: 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: 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: What made you pick this brand? What excites you most about this company?

Dollar: 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: 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: What do you hope to achieve with your business? What are your plans for growth? 

Dollar: 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: What advice do you have for other people thinking about becoming franchise owners?

Gardner: 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: 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 https://biscuitbelly.com/.