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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<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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Houston is becoming an increasingly important city for&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a> as the brand pushes into Texas and looks for room to scale its chef-driven brunch concept in high-growth metros. With its size, pace of development and appetite for distinctive dining experiences, the city offers the kind of conditions that can help an emerging restaurant brand gain traction quickly.For&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a>, that opportunity is already starting to take shape. The growing breakfast-and-brunch franchise signed its first multi-unit agreement in Houston in June 2025 and is now working toward its first opening while looking at where the concept could go next across the metro. The focus for now is on getting those first restaurants open and running well, but the market’s longer-term potential is already coming into view.<a href="https://www.linkedin.com/in/chad-c-4663465b/">Chad Coulter</a>, founder and CEO of Biscuit Belly, said the company was persuaded by the operator and by Houston’s growing reputation as a launchpad for emerging restaurant brands.“We honestly didn’t have Houston on our radar at first. We were mainly trying to stay in the Southeast, but a fan of the brand reached out about franchising opportunities and we felt like it was a really good fit,” Coulter said. “We had seen a lot of emerging concepts go to Houston early, especially if they weren’t already from there, and we heard good feedback from those brands about how things were doing. It seems to be one of those cities that’s really at the forefront for emerging restaurant concepts. She was willing to sign on for a couple of units, we were aligned and, if there’s a good match, sometimes you’re willing to work through the other complications and figure it out.”Even before opening, Biscuit Belly has started to see signs that the Houston move is generating attention. Some of that interest has come from potential franchisees. Some of it has come from future guests who simply want to know when the brand will arrive. Either way, the brand is starting to build visibility in Houston, which is often the first meaningful step in a successful launch.<h2>A Different Kind of Brunch Play</h2>Houston is not short on breakfast and brunch options. National names and local favorites already have a foothold there, and Coulter is well aware that Biscuit Belly is entering a competitive space. What gives him confidence is not the absence of demand, but the lack of direct competition around the brand’s specific niche.The company is betting that a biscuit-forward concept can carve out room in a market where plenty of operators serve breakfast, but few have built an established brand around biscuits as the centerpiece.“There have been successes in the breakfast segment down there. You’ve got players like Snooze and local brands that have flourished and have multiple locations there,” Coulter said. “But there’s nothing biscuit-focused, which is what I like. From an established brand standpoint, there doesn’t seem to be much, if any, competition in the biscuit space specifically. You can go anywhere and get bacon and eggs and five different kinds of waffles or pancakes, maybe with some slight variations, but no one, especially in Houston, is doing what we’re doing with biscuits and the different combinations we’re putting together. We don’t want to be just like every other place. We want to be very unique.”That kind of differentiation matters in Houston, where people tend to respond to concepts that bring something new to the table. At the same time, Biscuit Belly sees room to work in flavors that feel right for Texas without making the menu harder to execute. Coulter pointed to a birria limited-time offering as one example of how the menu might nod to flavors that resonate in Texas while still staying true to the brand’s identity.<h2>Building Carefully, Not Recklessly</h2>For all the excitement around Houston, Biscuit Belly is not approaching the market with a land grab mentality. The first location is planned for the Heights, and the franchisee is already looking seriously at Katy for a second site. Memorial and the Woodlands are also on the radar. But Coulter made clear that long-term growth will depend less on drawing circles on a map and more on execution.“We’re in for permits now, so we’re hoping October-ish is when we’ll open, and the franchisee is already looking at their second location in Katy,” Coulter said. “But it all depends on these first two. We’ve got to make sure we operate at a high level and provide support to the franchisees. We don’t get too wrapped up in the five-year plan before we’ve proven ourselves.”That measured approach also shapes the kind of partners Biscuit Belly hopes to add over time. Coulter said alignment matters just as much as capital. The company wants operators who can execute consistently and fit with the culture being established by its first Houston franchisee, because one weak store can do as much damage to a market as one strong store can help it.<h2>A Texas Growth Story in the Making</h2>Houston may not have been part of Biscuit Belly’s original blueprint, but it is quickly becoming a meaningful piece of the brand’s Texas story. The market offers scale, energy and a food scene that rewards bold ideas, all of which make it attractive for a concept trying to establish itself beyond its early geographic comfort zone.For Coulter, the opportunity in Houston comes with plenty of upside, but also a clear need to execute. Biscuit Belly’s job now is to stay focused, play to its strengths and make sure those first openings give the brand something solid to build from.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 Targets Expansion in Houston as the Franchise Brunch Brand Seeks Texas Growth

Following its first Houston franchise deal, the chef-driven brunch concept is seeking to build its presence across Texas.

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Seasonal menus are easy to do badly — a new item shows up, gets a quick burst of attention, and quietly vanishes before stores ever know if it was worth the effort.&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a> takes a different route, treating limited-time features as a repeatable process built to keep guests interested without drifting from who the brand is.“We try to have fun with it,” said&nbsp;<a href="https://www.linkedin.com/in/chad-c-4663465b/?utm_source=1851franchise.com&amp;utm_medium=article&amp;utm_campaign=biscuit-belly-20-unit-growth-2026-2731121">Chad Coulter</a>, founder and CEO of the fast-growing breakfast-and-brunch franchise. “We try to do things that are popular, but that may not be overdone.”That line is the North Star. Coulter says the team deliberately avoids flavors that feel saturated, even when they’re the obvious seasonal play. “We try to stay away from pumpkin things because we feel like that’s a little ubiquitous these days,” he said, pointing instead to a fall menu built around sweet potato pancakes paired with “a salted butter and a bourbon maple.”The goal isn’t to zig for the sake of zigging. It’s to stay recognizable. Coulter describes the brand’s seasonal lens as an extension of what&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> already is — Southern comfort food with a playful edge — rather than a reason to become something else entirely.“We try not to diverge too much from who we are and what we already have on our menu,” he said. “We try to stay true to our biscuit selves, so to speak.”<h2>Why Execution Matters More Than a Clever Recipe</h2>That boundary matters once you’re operating as a franchise. A seasonal feature can’t be clever only in the test kitchen — it has to land in every unit. If the rollout isn’t simple, it turns into extra labor, extra waste and a hit to profits.For each launch, Coulter says the team builds an execution system that starts well before the first guest sees the menu. “For every item we have a detailed procurement schedule — where to buy them, how to order them, pack size, item number, etc.,” he said. From there, stores receive prep instructions, cooking steps and photos of the finished dish.<h2>Build Cards, Not Guesswork</h2>Then come the “Biscuit Buddies,” a set of build cards designed to make assembly fast and consistent across roles.“It’s a quick little visual — kind of cartoony — of how the build should be,” Coulter said. “So it’s biscuit, and then all the toppings.”The point is speed and consistency: fewer judgment calls in the moment, fewer variations store to store, and less stress on training when something new rolls out.<h2>Testing What Works and Cutting What Doesn’t</h2>Even with the right tools, Biscuit Belly still pressure-tests ideas through a practical filter: Does it sell? Is it easy to execute? Will it create waste?Coulter said they’ve learned to evaluate performance by mix rather than just raw volume. “For a food item, if it’s greater than 5% of our product mix, that’s pretty good,” he said. “And same with drinks — 7% or 8% or more, those would be wins.”Interestingly, he said beverages often outperform food in limited runs. “Our LTO drinks actually typically sell a lot better than the food,” Coulter said. “It’s more approachable and easier.”<h2>Staying Relevant Without Chasing Every Trend</h2>That data helps the brand keep its seasonal lineup current without becoming trend-chasing. Coulter was blunt about some popular lanes that simply don’t fit. “There are some food trends that we just don’t care about,” he said, adding, “I’m not a big matcha fan. Sorry.”Instead, the brand aims for relevance with restraint — seasonal flavors rooted in the South, a cadence that’s long enough to justify training, and marketing that keeps the message simple.<h2>Marketing That Keeps the Message Simple</h2>Seasonal items rotate on in-store digital boards, get highlighted in social content, and are pushed through loyalty channels, including “text messaging, push notifications and emails.”In a crowded brunch category, none of this is meant to be revolutionary. It’s meant to be dependable and repeatable for operators. For Coulter, the point isn’t novelty for novelty’s sake. It’s staying present with guests — and giving franchisees a repeatable playbook they can run without breaking operations.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 Franchise - Seasonal Evolving Menu - 1851 Franchise

Biscuit Belly treats LTOs as a system, not a stunt, using tight ops, simple builds and steady testing to keep menus fresh while staying true to the brand.

Biscuit Belly Uses Seasonal Menus to Stay Fresh Without Losing Its Southern Soul

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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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In the crowded breakfast and brunch space,&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a> is carving out its position by leaning into comfort, experience and a clear sense of what it is — and what it is not.As outlined in a&nbsp;<a href="https://issuu.com/wtwhmedia/docs/qsr_337_march_2026">March 2026 article in QSR Magazine</a>, the Louisville-based concept is refining its approach as consumer preferences shift away from overly curated, Instagram-driven dishes toward meals that feel satisfying and worth the spend.For&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a>, that clarity starts with its beverage program. While many brunch concepts continue to push heavily into alcohol, co-founder and CEO&nbsp;<a href="https://www.linkedin.com/in/chad-coulter-4663465b/">Chad Coulter</a> said the brand is intentionally moving in the opposite direction.“We’re not a boozy brunch place and we don’t want to be,” he said. “So, we’ve been looking at how we can shrink that down so we’re just doing the favorites and we’re doing them really well.”That decision reflects a broader recalibration happening across the daytime dining segment. Guests are still interested in beverages, but the demand is shifting toward visually appealing, often nonalcoholic options. Biscuit Belly is leaning into that trend with creative drinks like a Cinnamon Swirl and a PB&amp;J-inspired beverage made with house-made berry jam, both designed to stand out without relying on alcohol.At the same time, the brand is doubling down on the in-store experience. Although it operates in the fast-casual category, Coulter said the service model intentionally blurs the line with full service.“We always tell people the only thing that’s really fast casual about us is how you order, and then everything else is pretty full service after that,” he said. “We’re running drinks. We’re running food. You’re sitting down at a table.”That model gives Biscuit Belly a more polished feel without losing the speed and convenience that come with fast casual. It also speaks to what many guests want right now: food and service that feel familiar, satisfying and worth the money.As breakfast continues to shift, Biscuit Belly stays focused on its core strengths and works to deliver them well every time.Read the original article&nbsp;<a href="https://issuu.com/wtwhmedia/docs/qsr_337_march_2026">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>.

Photo of Biscuit Belly team member serving two guests

Biscuit Belly is sharpening its focus around comfort, hospitality and drinks that fit the occasion without pushing too far into traditional brunch territory.

QSR Magazine: Comfort Is the New Currency at Breakfast

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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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