Biscuit Belly
3- 3,500 SQ FT

At Biscuit Belly, we don’t do boring.

We’ve thrown the rule book out the kitchen window and built a new kind of brunch concept from scratch. From our craveable culinary innovations to our in-demand, fast-casual business model, we’ve boldly gone where no brunch franchise has gone before.

Inspired by traditional Southern fare, renowned Executive Chef Tavis Rockwell developed our menu of comfort food favorites topped with out-of-this-world flavor combinations. Vegetarian and gluten-free options rarely seen in Southern cooking welcome a new wave of hungry guests.

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