Restaurant Operator Podcast

How Biscuit Belly added breakfast catering to its operations

Restaurant Operator Podcast host Mandy Detwiler talks to Lauren Coulter, integrator at fast casual chain Biscuit Belly, about the brand's catering program and why it has been a boon to operations.

Image: Networld Media Group

June 5, 2024

In this episode of the Restaurant Operator Podcast, host Mandy Wolf Detwiler, managing editor of Networld Media Goup, talks to Lauren Coulter, integrator and chief biscuit eater at Biscuit Belly, a Louisville, Kentucky-based biscuit fast casual chain about the brand's catering program.

Many restaurants are expanding their reach with dedicated catering programs. These programs offer restaurant-quality food for events, from corporate lunches to social gatherings. Diners can expect menus tailored to their needs, with options ranging from boxed lunches to full buffets. This trend benefits both restaurants and customers. Restaurants gain a new revenue stream, while customers enjoy delicious food for their events without the hassle of cooking. Catering programs are also becoming increasingly user friendly, with online ordering and customizable menus. This convenience is fueling the popularity of restaurant catering, making it a delicious option for busy lifestyles.

At Biscuit Belly, the brand started catering as an added convenience for their customers and because there aren't many breakfast catering choices in the area.

Coulter said they were initially hesitant to add catering because the brand is built around a large biscuit sandwich.

"It's fine to order a couple here and there, but it's hard to replicate that in mass," she said, "and so we knew that we wanted to go down this path (and) that it was going to take us to entirely clearing out heads" about catering.

To listen to Coulter's catering journey, click the link above.