Biscuit Belly Franchising

1851 Franchise: How did you get started in franchising? What’s your story?<a href="https://www.linkedin.com/in/chad-c-4663465b/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=executive-qa-chad-coulter-founder-and-ceo-of-biscuit-belly-2728122" target="_blank" rel="nofollow">Chad Coulter</a>: My wife and I are both pharmacists by training, but like many pharmacists, we wanted to get out of the field. It all started with an entrepreneurial itch. We got involved in a couple of "paint-and-sip" concepts — what we jokingly call “drinking and drawing.” That eventually led to our first restaurant venture, Lubino, a small wine bar concept that we grew to five units.Being a Georgia boy, I’ve always been around biscuits, so my wife and I had this idea in the back of our minds to do something in the biscuit space. In 2018, we started developing the&nbsp;<a href="https://biscuitbellyfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=executive-qa-chad-coulter-founder-and-ceo-of-biscuit-belly-2728122" target="_blank" rel="nofollow">Biscuit Belly</a> brand and opened our first location in 2019. That year, we opened two locations. It was either the best or worst timing for starting a new restaurant concept — but that’s how Biscuit Belly began.1851: You took an unusual path from pharmacy to restaurants. How did you manage that transition without prior restaurant experience?Coulter: It was definitely a steep learning curve. My wife and I often joke that our first time ever working in a restaurant was the night we opened our own. We’ve always been good at hiring talented people, giving them the space to thrive and building a team around them.For our first concept, we did things like approving the wine list and menu, but it was a team effort. We learned as we went. I naturally fit into the visionary role — visiting wine bars and restaurants, taking inspiration and putting together a concept.That said, there were challenges. I still remember the plumbing system at our first location exploded on media night! I swore I’d never open another restaurant. But here we are.1851: Did your background as a pharmacist prepare you in any way for the restaurant business?Coulter: There are similarities. Both fields involve customer service and problem-solving. In a pharmacy, you’re dealing with sick people who don’t want to spend money and there are always delays. In a restaurant, the dynamic is much more positive — people want to be there, which makes it a more enjoyable experience.That said, the work ethic required in pharmacy translated well. During my residency, I worked 12 days on and two days off, with long days managing students, patients and hospital drama. That prepared me for the startup challenges of restaurant ownership.1851: Could someone without restaurant experience become a Biscuit Belly franchisee?Coulter: While it’s possible, we generally look for people with restaurant experience. Running a restaurant has a steep learning curve, and although we’ve simplified our systems, the ideal candidate has a solid business background or experience in the industry.If someone doesn’t have that experience, they need to surround themselves with a strong team who understands the space. Gung-ho entrepreneurs can succeed, but they need to be fully committed to the process and operations.1851: How did your experience as a franchisee influence your approach as a franchisor?Coulter: Our first franchise experience was with a paint-and-sip concept, and it was tough. The corporate structure fell apart, and we had to rebrand completely. After putting our life savings into the business, we had to start over, which was a hard lesson.That experience taught us the importance of transparency. At our first franchisee meeting for Biscuit Belly, our marketing director went through a detailed breakdown of how we spent the brand fund, dollar by dollar. One of our franchisees, who’s involved in 20 brands, told us no one had ever done that for him before. Transparency is something we prioritize because of what we went through as franchisees.1851: What makes Biscuit Belly stand out in the breakfast space?Coulter: Biscuit Belly is unique because we’re in the fast-casual breakfast category, which is pretty rare. Most breakfast concepts are full-service and 4,000+ square feet. We’ve shrunk the footprint to about 2,800 square feet and streamlined the experience while maintaining high-quality food and hospitality.When you walk into a Biscuit Belly, you’ll notice bright colors and custom murals tailored to the community. We also have a biscuit window where customers can see biscuits being made. It’s all about creating a unique and welcoming atmosphere.From a menu perspective, most items are scratch-made and we offer seasonal options, including healthier choices. Guests order at the counter, and we handle the rest — bringing food, busing tables and serving drinks. One of our team members coined the term “craft casual,” which perfectly describes what we do.1851: The ordering process at Biscuit Belly sounds innovative. Can you explain how it works?Coulter: The idea is to take the best aspects of fast-casual and full service. Guests place their orders at a counter, which speeds things up, but once they’re seated, the experience feels more like a full-service restaurant.We’ve also designed our kitchens and workflows for efficiency, allowing us to reduce labor costs while maintaining quality. For example, we’ve created specialized roles like the “bartista,” who handles both espresso drinks and cocktails. This structure allows us to onboard staff quickly and operate more efficiently.1851: What’s the investment to become a Biscuit Belly franchisee?Coulter: The total investment ranges from the mid-$700,000s to just over $1 million. That includes three months of operating capital, rent, legal fees, the franchise fee and more. The exact cost depends on factors like real estate and landlord contributions.Operationally, we’ve focused on reducing costs without compromising quality. For example, we’ve partnered with vendors to lower the cost of goods and created efficiencies in our kitchens. These savings help make the business more viable for franchisees.1851: What’s next for Biscuit Belly?Coulter: Our goal is to become the biggest biscuit restaurant brand in the next five years, with 50–100 locations. But we’re taking a quality-over-quantity approach. The first few franchisees set the tone for the system, so we’re very selective about who we partner with.We’ve spent the past few years refining the model — training programs, cost efficiencies and menu development. Now, we’re ready to ramp up franchise development with the right marketing and sales partners.Ultimately, the focus is on franchisee success. If our franchisees are profitable, they’ll spread the word, and that will drive our growth.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>.

Biscuit Belly CEO Chad Coulter: From Pharmacy to Franchising Success

1851 Franchise

https://www.youtube.com/embed/axo2bjHuQsY

1851 Franchise spoke with Chad Coulter, founder and CEO of Biscuit Belly, about his journey from pharmacy to franchising, Biscuit Belly’s business model and his future plans for the brand.

Executive Q&A: Chad Coulter, Founder and CEO of Biscuit Belly

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

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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;

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.

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

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

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

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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.

Executive Q&A: Chad Coulter, Founder and CEO of Biscuit Belly

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