When Chad and Lauren Coulter left their careers in pharmacy, they couldn’t have predicted they’d soon be leading one of the country’s most buzzed-about breakfast franchise brands. On a recent episode of QSR Uncut, Chad shared the story behind Biscuit Belly—a fast-casual concept that’s shaking up the morning dining scene.
Their first foray into hospitality came with LouVino, a wine and small plates bar that quickly grew to five locations. That experience lit a spark—and in 2019, the couple launched Biscuit Belly in Louisville, Kentucky. With a focus on chef-driven, scratch-made Southern comfort food, the brand struck a chord. Even through the challenges of the pandemic, Biscuit Belly kept growing, rolling out its franchise program in 2020.
Now with 14 locations (and more on deck), Biscuit Belly sets itself apart with bold branding, Southern hospitality, and an elevated guest experience. Open kitchens, custom murals, and interactive touches are all part of the charm. For franchisees, the appeal goes beyond the food—Biscuit Belly’s model emphasizes streamlined operations, strong unit economics, and a manageable single-shift schedule.
With expansion plans focused on the Southeast and beyond, the brand is drawing interest from franchisees looking for a fresh, scalable concept in the booming breakfast space.
“We’re looking for franchisees who are operations-driven, hospitality-minded, and ready to be part of something special,” says Chad.
Listed to the episode here: QSR Uncut