With 1000 details to running a successful restaurant business, there are probably 1000 more to growing it into multiple locations and franchising.

It’s an even greater challenge to do this with no prior restaurant experience.

In this episode of the Restaurant Rockstars Podcast, I’m speaking with Chad and Lauren Coulter of Biscuit Belly, both former pharmacists turned restaurateurs.

When they got into the restaurant business, they started with a simple concept and then pivoted to grow a wine and tapas bar to 5 locations.  They took this even higher with a successful breakfast and brunch concept called Biscuit Belly.

This concept is a case study on delivering great food, drink, and fun, while building a super powerful brand.

Watch or listen as Chad and Lauren talk about:

• Having a crystal-clear vision for their restaurant business and working with the best to bring that vision to life and grow the company.
• Creating a company culture based on quality, service, and an emphasis on the team.
• The importance of efficiencies, cross-utilizing ingredients and maintaining margins
• Their winning social media strategy and optimizing Instagram and Tik Tok
• Leadership styles and staying in their lane as a married couple and operators.
• Experiments that worked and those that didn’t
• The key to a successful retail and beverage program

And of course, choosing funky names for the menu items that capture the guest’s imagination and sustaining the buzz.

Don’t miss this episode, then go out there and ROCK your own Restaurant!
Roger

Connect with our guest:

www.biscuitbelly.com

BB Instagram: @biscuitbellybiscuits

Facebook: https://www.facebook.com/biscuitbellybiscuits/

BB TikTok: @biscuitbellybiscuits

BB LinkedIn: https://www.linkedin.com/company/biscuitbelly

Lauren LinkedIn

Chad LinkedIn