Welcome to another edition of the Restaurant Technology Guys podcast blog, where we delve into inspiring tales of entrepreneurial spirit in the restaurant industry. Today, we are excited to share the story of Biscuit Belly, a burgeoning brand founded by Chad and Lauren Coulter. This couple’s delightful journey from pharmacists to notable restaurateurs is nothing short of incredible, filled with innovation, determination, and a love for biscuits. ### Introductory Note “Welcome back to the Restaurant Technology Guys podcast. I thank everyone out there for joining us. As always, I appreciate the choice you make to spend your time with us each week,” began Jeremy, our host for this engaging episode. **Meet Chad and Lauren Coulter** The podcast episode featured a conversation with Chad and Lauren Coulter, who founded Biscuit Belly—a brand that quickly made a mark in the food industry. The episode kicked off with an introduction from Jeremy, setting the stage for Chad and Lauren to share their insightful stories. ### The Foundation of Biscuit Belly **From Pharmacy to Biscuits** Chad Coulter started by highlighting his and Lauren’s background. “Yeah, my name is Chad Coulter, founder, co-founder, and CEO of Biscuit Belly. My wife, Lauren, is next to me,” he began. The couple are both pharmacists by training, initially meeting in college in Georgia and later moving to Louisville for work. Feeling the entrepreneurial itch, they ventured into opening their first restaurant—an unexpected leap from their careers in pharmacy. **The Birth of Biscuit Belly** By 2018, after years of successfully running painting and drinking studios and small wine bars, Chad had a new vision: biscuits. Despite Lauren’s initial skepticism, the idea gained traction. Inspired by various biscuit concepts they encountered during their travels, such as Pine State Biscuits and Maple Street Biscuit Company, they began to see the potential. ### Branding and Development Lauren and Chad devoted a year to perfecting the menu, brand, and overall experience of Biscuit Belly before opening the first location in 2019. They knew that creating a brand with lasting appeal meant orchestrating a thoughtful and deliberate approach to everything from the décor to the menu. ### The Biscuit Belly Experience **A Unique Concept** “We wanted to be a really cool, upbeat, basically Chick-fil-A—from a service aspect maybe with a few more cuss words in the music, playing loudly, and open on Sundays. How do we take this pop scene versus good food and good service and mix it?” Chad explained. Biscuit Belly’s color palette is vibrant, featuring teal blue, mustard yellow, coral, and white. Their spaces are designed to be funky and inviting, with elements like communal tables, custom murals, and a viewing window into the prep area so guests can see their scratch-made biscuits being prepared. **The Menu** The heart of Biscuit Belly’s popularity is their gourmet biscuit sandwiches, although they also serve a variety of pancakes, omelets, and sandwiches. Chad’s favorite dish, the Mama’s Boy, features fried chicken, house-made pimento cheese, fried green tomatoes, and pickles. Lauren prefers the Goat, with goat cheese, pepper jelly, and fried chicken, as well as the Fire in Your Belly with Nashville hot chicken and pickles. ### Navigating the Pandemic **An Unexpected Challenge** As the world grappled with the COVID-19 pandemic, so did Biscuit Belly. “No one knew what to do. I talked to CEOs of multimillion-dollar businesses who were just as lost,” said Lauren. Yet, the pandemic unexpectedly gave them the capacity to refine their business, learn takeout logistics, and focus on franchising. The Coulters view the pandemic as a crucial period of learning and improvement. They navigated the challenges of maintaining product quality during takeout and used the time to develop their franchising efforts meticulously. ### Future Growth and Expansion **Expanding Horizons** Biscuit Belly is on a growth path, currently operating in states such as Kentucky, Indiana, Georgia, Alabama, Virginia, and North Carolina. They are looking to expand further in the Southeast, including Florida and additional locations in Raleigh and Atlanta. For potential franchise partners, the Coulters are particularly interested in experienced multi-unit operators who have a dedicated team ready to focus on Biscuit Belly. ### Join the Biscuit Belly Experience To learn more about becoming part of the Biscuit Belly family, prospective franchisees can visit their franchise website at [biscuitbellyfranchise.com](biscuitbellyfranchise.com) or their consumer site [biscuitbelly.com](biscuitbelly.com). ### Conclusion Chad and Lauren’s transition from pharmacists to restaurateurs is an inspiring tale of perseverance, adaptability, and love for what they do. Their journey is a testament to what passion and hard work can achieve. As they continue to grow Biscuit Belly, their story will undoubtedly serve as motivation for aspiring entrepreneurs everywhere. Thank you for joining us in exploring the remarkable story of Biscuit Belly. Stay tuned for more inspiring stories on the Restaurant Technology Guys podcast.
