Biscuit Belly Franchising

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?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchise-story-andrew-rachel-adams-2731955" target="_blank" rel="nofollow">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/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchise-story-andrew-rachel-adams-2731955" target="_blank" rel="nofollow">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/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchise-story-andrew-rachel-adams-2731955" target="_blank" rel="nofollow">Chad</a> and&nbsp;<a href="https://www.linkedin.com/in/lauren-coulter-%F0%9F%8D%B3-70053b2a/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchise-story-andrew-rachel-adams-2731955" target="_blank" rel="nofollow">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?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchise-story-andrew-rachel-adams-2731955" target="_blank" rel="nofollow">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 

Biscuit Belly Franchise Story: How Andrew and Rachel Adams Built a Restaurant Business

1851 Franchise

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.

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

Entrepreneur: They Said No to 24/7 Restaurants —Then Found Their Dream Franchise

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LOUISVILLE, Ky. —&nbsp;<a href="https://biscuitbelly.com/">Biscuit Belly</a> is bringing back its&nbsp;seasonal Heart-Shaped Biscuits to turn up the love this February. Whatever your Valentine’s Day plans, these deliciously unique creations are sure to bring a buttery and flaky Instagrammable moment to any meal.&nbsp;&nbsp;According to CEO and founder Chad Coulter, the seasonal offering has become a fan favorite staple for the brand over the last four years. “We are always thinking about it from the perspective of what our guests are going to like and what is appealing to post online and deemed ‘Insta-worthy,’” Coulter said.&nbsp;As a brand, Biscuit Belly is no stranger to innovative experimentation to build a more joyful dining experience for its guests. Whether it’s the cozy magic of the fall lineup featuring Sweet Potato Pancakes and Apple Butter donuts or the spirit of February, the brand is dedicated to creating memorable moments between friends and family.&nbsp;Available until February 15th at all Biscuit Belly locations, these limited-time offerings will have your feed blowing up with hearts in no time. Visit your local Biscuit Belly to take advantage of the little moments that make saying “I love you” especially delicious.&nbsp; For more details, visit<a href="http://www.biscuitbelly.com/?utm_source=1851franchise.com&amp;utm_medium=article&amp;utm_campaign=biscuit-belly-is-spreading-the-love-with-heart-shaped-biscuits-this-february-2728441">&nbsp;www.biscuitbelly.com</a> or follow Biscuit Belly on social media @biscuitbellybiscuits to keep up to date with their joyful kitchen innovations.&nbsp;

Biscuit Belly - Heart Shaped Biscuits Press Release - 1851 Franchise

Seasonal Southern-style Heart-Shaped Biscuits return to all Biscuit Belly locations this February, celebrating love, community and Instagram-worthy moments.

Biscuit Belly is Back With Heart-Shaped Biscuits for Valentine’s Season 2026

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Biscuit Belly Joins Nation's Restaurant News 100 Under 100

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Biscuit Boom in the Bayou City: Biscuit Belly Signs Three-Unit Deal to Expand in Houston

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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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Entrepreneur: They Said No to 24/7 Restaurants —Then Found Their Dream Franchise

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