Bruch franchise Biscuit Belly, co-founded by pharmacist-turned-restaurateur Chad Coulter, features a single-shift labor model designed to be a scalable approach attractive to franchisees. Currently operating 13 locations,the chain is on track to reach 20 by the end of this year and has a number of multi-unit operators on tap for projects into 2027. Coulter discusses the brand’s expansion, advantages of a single-shift labor model, and more in this Q&A with Modern Restaurant Management (MRM) magazine. What makes breakfast and brunch concepts resilient, and what factors make Biscuit Belly stand out from the rest? Breakfast and brunch are built on routine. When you earn a spot in someone’s weekly rhythm, you create real staying power. It’s also one of the few restaurant categories that can deliver strong returns without requiring late nights or exhausting schedules. Biscuit Belly stands out because we’re not a standard breakfast place. We’re scratch-driven, brand-forward and constantly testing. We move quickly, listen closely and aren’t afraid to evolve, which keeps the concept fresh and relevant What do you view as the advantages of a single-shift labor model for a restaurant? The single-shift model simplifies everything. Hiring is easier, scheduling is cleaner and teams are more consistent. People know when they’re working and when they’re done. That predictability improves morale, reduces turnover and leads to better hospitality. Fewer handoffs also mean fewer mistakes and a smoother operation overall. The consistency of shifts and work-life balance has made our GM retention extremely strong. We move quickly, listen closely and…
