Breakfast, brunch chain aims to grow to as many as 25 locations
Breakfast and brunch concept Biscuit Belly launched its franchising program, aiming to grow beyond its three locations in Kentucky. Restaurateur Chad Coulter founded the restaurant concept and aims to grow the chain to as many as 25 locations by the end of 2021.
Chuck Schnatter, a restaurant industry veteran who helped Papa John’s grow to over 4,000 units, is spearheading franchising efforts for Biscuit Belly. The Louisville, Ky.-based concept has become known for its all-week breakfast and brunch scratch preparations. Better-for-you menu items, including vegetarian and gluten-free options, are also on the menu.
Biscuit Belly restaurants are designed to evoke a bright and upbeat atmosphere. Biscuits and house-smoked meats signal Biscuit Belly’s Southern-inspired roots and the beverage program features breakfast craft cocktails. Coulter plans to expand the chain in the Midwest and South.
He and his wife, Lauren, started LouVino, of the first wine bars in the Louisville area. The concept grew into become a five-unit chain in Indiana, Kentucky and Ohio. LouVino Culinary Director Tavis Rockwell helped the Coulters conceptualize and launch the chain.
“We’ve built a really great team to support our franchising launch including industry legend, Chuck Schnatter, who will provide top-notch franchisee support,” said Chad Coulter, founder and chief executive of Biscuit Belly. “Biscuit Belly prides itself on creating an inclusive environment where southern hospitality reigns supreme and we look forward to spreading that same hospitality across the country.”
Photo credit: Biscuit Belly (featured preview image)
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