Breakfast & Brunch Franchise

Own a Breakfast & Brunch Franchise People Drive Across Town For

A 30-year Southern breakfast & brunch concept — biscuits, shrimp & grits, mimosa towers. ~$2M average unit volume, and you're home by 3pm. Built by the team that scaled Moe's Southwest Grill to 345 locations. No dinner shift. No late nights.

Hear from our franchisees
Andrew Scherzer

Talk with Andrew

Partner, Director of Franchise Development

Tell us a little about yourself and Andrew will be in touch.

Step 1 of 4
1993
Founded in Atlanta
42
Locations
~$2M*
Avg. Unit Volume
3pm
Doors Closed Daily
100K+
Positive Guest Reviews
345
Locations Built at Moe's

Refer to Item 7 of our Franchise Disclosure Document ("FDD") for information regarding estimated initial investment. Refer to Item 19 of our FDD for financial performance representations.

*Represents the average Annual Unit Volume ("AUV") of $2,036,644, measured as Gross Sales, for 30 stabilized Flying Biscuit Café restaurants that were open and operating for 24 or more months, as disclosed in Item 19 of our Franchise Disclosure Document dated May 7, 2026. Individual results may vary. There is no assurance that you will earn as much. Please refer to Item 19 of the FDD for complete details, definitions, assumptions, and limitations.

This information is not intended as an offer to sell or the solicitation of an offer to buy a franchise. An offer can only be made through the delivery of a Franchise Disclosure Document in compliance with applicable law.

Currently, certain states regulate the offer and sale of franchises, including California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. If you are a resident of one of these states, or are seeking to purchase a franchise to be located in one of these states, we will not offer you a franchise unless and until we have complied with applicable registration and disclosure requirements in your jurisdiction.

New York Disclaimer: An offering can only be made by prospectus filed first with the Department of Law of the State of New York. Such filing does not constitute approval by the Department of Law.

This website and the franchise sales information on this website do not constitute an offer to sell a franchise. We do not direct franchise offers to any state requiring registration until the franchise has been properly registered, excluded, exempted, or otherwise qualified for offering in that state.

© 2026 The Flying Biscuit Café | 6090 Roswell Rd, Sandy Springs, GA 30328

As Featured In
Franchise Times Entrepreneur QSR Magazine Nation's Restaurant News FSR Magazine
Why a Breakfast & Brunch Franchise
The Daypart That Works in Your Favor

Breakfast and brunch is the strongest daypart in the restaurant business — and the one with the friendliest economics. Eggs, flour, butter, and produce cost a fraction of dinner proteins, so the margins work in your favor from day one.

And there's no dinner rush. No 2am close. Flying Biscuit serves one beloved daypart, exceptionally well, then closes by mid-afternoon — so you can earn like a full-service restaurant and still have your evenings.

This isn't a startup or a trend. It's a 30-year brand with ~$2M average unit volume, over 100,000 positive guest reviews, and a leadership team that already scaled Moe's Southwest Grill into a 345-unit, 36-state system. The concept is proven — the territory is what's still open.

Home By 3pm

Breakfast & lunch only. No dinner shift, no late nights. The work–life balance is built into the model — not something you have to fight for.

A Cult Following, Not Just Customers

Over 100,000 positive reviews and guests who plan their weekends around it. That kind of organic affection lowers your marketing costs and powers a strong grand opening.

Proven Leadership

The team behind this growth built Moe's Southwest Grill from a single location into a 345-unit system. You're not anyone's first attempt.

The Model
A Simpler, Stronger Restaurant Model

Built for predictability and designed to avoid the operational headaches of a full-service dinner concept.

~$2M Average Unit Volume

Consistent, system-wide top-line performance — the kind of revenue most full-service restaurants work nights and weekends to reach.

Breakfast & Brunch Daypart Only

No late nights. A streamlined beverage program built for the daypart — brunch cocktails and specialty coffee that lift check averages without full-bar complexity. Open, profitable, and closed by mid-afternoon.

Streamlined Menu, Contained Complexity

A lower SKU count means tighter food costs, faster ticket times, and a labor model that's far easier to staff and manage than a dinner concept.

National Vendor Agreements

A centralized purchasing program leveraging 42 locations of buying power. You're not negotiating with suppliers solo — you buy through a system optimized over three decades.

Marketing That Drives Traffic

National marketing plus a local store toolkit and built-in grand opening programs — focused on putting guests through your door, not vanity awareness.

Competitive Edge
Why Flying Biscuit — and Not the Other Breakfast Concepts on Your List

You're comparing breakfast franchise opportunities. We know we're not the only brand on your radar. Here's what separates us.

01

30 Years of Brand Equity That Money Can't Replicate

Most breakfast franchises are less than a decade old. Flying Biscuit has been building a loyal, emotionally connected guest base since 1993. That means lower customer acquisition costs, stronger grand opening performance, and a brand that doesn't need to explain itself to the consumer.

02

A Leadership Team That's Already Built a National Brand

This is not a first-time franchisor learning on your dime. Flying Biscuit's growth is led by the team behind Moe's Southwest Grill — a brand they built from a single unit into a 345-location, 36-state system.

03

A True Breakfast & Brunch Model Without Daypart Creep

Some competitors are drifting into dinner, full-bar operations, and late hours — the exact complexity you're trying to avoid. Flying Biscuit does the opposite: a focused brunch cocktail program, a growing specialty espresso menu with premium drinks like the Pistachio Latte, and none of the late-night inventory of a full liquor operation. Higher check averages, contained complexity.

Pistachio Latte
04

Cult-Level Brand Affection

This isn't a generic breakfast chain. Flying Biscuit has the kind of passionate, organic following that drives repeat visits, word-of-mouth marketing, and built-in buzz the day you open in a new market.

The Product
The Menu Is the Moat

30 years of menu development. A handful of signature items you can't get anywhere else. Built for repeat visits, optimized for kitchen execution.

Est. 1993

The Famous Flying Biscuit

The dish that named the brand. 30 years of consistency — the anchor item people drive across town for.

Award Winning

Shrimp & Grits

The signature plate that proves breakfast can be a destination.

Visual Showpiece

Stuffed French Toast

The plate that lives on social. Built to be photographed, built to be ordered again.

Check Average

Mimosa Towers

See It Sizzle
The Business Case

A Menu Built for Profitability

Great food is just the start. Our menu is engineered to drive margins, simplify operations, and keep your team focused.

Lower Food Costs

Breakfast and brunch ingredients — eggs, flour, butter, produce — cost a fraction of dinner proteins. The menu is designed around high-margin, low-waste items.

Simpler Operations

A focused menu means streamlined prep, faster ticket times, and less kitchen complexity. Your team can master it quickly and execute it consistently.

National Buying Power

Our collective purchasing program — one of the best in America — means lower ingredient costs and vendor relationships already negotiated for you.

Check-Average Boosters

Mimosa towers, Bloody Marys, and craft coffee aren't just crowd favorites — they're high-margin add-ons that drive revenue per guest.

The Brand
30 Years of Brand Equity. A Team That's Scaled Before.

Flying Biscuit Café was born in Atlanta's Candler Park neighborhood in 1993 and has built a loyal, almost cult-like following across the Southeast. The brand carries the kind of organic consumer affection that marketing dollars can't manufacture.

But what makes this a franchise opportunity — not just a beloved restaurant — is the team behind the growth. 30 years refining the menu, the operations, and the unit economics. 8 corporate-owned locations, so we're not managing your business from a boardroom — we're in the trenches with you. When food costs spike or labor gets tight, we feel it the same morning you do.

The original Flying Biscuit Café in Candler Park, Atlanta, 1993
The original Flying Biscuit Café — Candler Park, Atlanta, 1993
1993
Founded
42
Locations
345
Built at Moe's
~$2M*
Average Unit Volume

Refer to Item 7 of our Franchise Disclosure Document ("FDD") for information regarding estimated initial investment. Refer to Item 19 of our FDD for financial performance representations.

*Represents the average Annual Unit Volume ("AUV") of $2,036,644, measured as Gross Sales, for 30 stabilized Flying Biscuit Café restaurants that were open and operating for 24 or more months, as disclosed in Item 19 of our Franchise Disclosure Document dated May 7, 2026. Individual results may vary. There is no assurance that you will earn as much. Please refer to Item 19 of the FDD for complete details, definitions, assumptions, and limitations.

This information is not intended as an offer to sell or the solicitation of an offer to buy a franchise. An offer can only be made through the delivery of a Franchise Disclosure Document in compliance with applicable law.

Currently, certain states regulate the offer and sale of franchises, including California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. If you are a resident of one of these states, or are seeking to purchase a franchise to be located in one of these states, we will not offer you a franchise unless and until we have complied with applicable registration and disclosure requirements in your jurisdiction.

New York Disclaimer: An offering can only be made by prospectus filed first with the Department of Law of the State of New York. Such filing does not constitute approval by the Department of Law.

This website and the franchise sales information on this website do not constitute an offer to sell a franchise. We do not direct franchise offers to any state requiring registration until the franchise has been properly registered, excluded, exempted, or otherwise qualified for offering in that state.

© 2026 The Flying Biscuit Café | 6090 Roswell Rd, Sandy Springs, GA 30328

Available Territories
Find Your Market

Prime territories are open across the Southeast and beyond. With breakfast and brunch demand surging nationwide, now is the time to claim yours.

Texas
Major metros, high disposable income, and a breakfast culture already proven by the brands that came before us.
Houston · Dallas · Fort Worth · Austin · San Antonio
Territory Available
Florida
Our brand DNA travels well here — year-round patio weather, dense brunch culture, and guests who already drive across town for breakfast.
Tampa · Orlando · Jacksonville · Miami · St. Petersburg
Territory Available
Ohio
A Midwest entry point with proven brunch demand, strong daypart culture, and lower real estate costs than coastal markets.
Columbus · Cleveland · Cincinnati · Toledo · Akron · Dayton
Territory Available
Kentucky
True white space next to our Southeast footprint — a clean first-mover opportunity where premium breakfast is underserved.
Louisville · Lexington · Bowling Green · Owensboro · Covington
Territory Available

Targeting a market outside these four? We're expanding across the Southeast and Midwest — reach out to check availability in your area.

Check Market Availability
The Investment
The Numbers at a Glance

A proven concept with a clear financial picture. Here's what to expect for a single café.

Total Investment
$467,900 – $1,171,350*
Includes build-out, equipment, and working capital. Complete details in our FDD.
Franchise Fee
$50,000
Single-unit initial franchise fee
Liquid Capital Required
$200,000+
Minimum liquid assets to qualify
Time to Open
3 – 18 Months
From signed franchise agreement to opening day

*These figures are for planning purposes. Complete investment details, including all assumptions and ranges, are provided in our Franchise Disclosure Document.

Refer to Item 7 of our Franchise Disclosure Document ("FDD") for information regarding estimated initial investment. Refer to Item 19 of our FDD for financial performance representations.

*Represents the average Annual Unit Volume ("AUV") of $2,036,644, measured as Gross Sales, for 30 stabilized Flying Biscuit Café restaurants that were open and operating for 24 or more months, as disclosed in Item 19 of our Franchise Disclosure Document dated May 7, 2026. Individual results may vary. There is no assurance that you will earn as much. Please refer to Item 19 of the FDD for complete details, definitions, assumptions, and limitations.

This information is not intended as an offer to sell or the solicitation of an offer to buy a franchise. An offer can only be made through the delivery of a Franchise Disclosure Document in compliance with applicable law.

Currently, certain states regulate the offer and sale of franchises, including California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. If you are a resident of one of these states, or are seeking to purchase a franchise to be located in one of these states, we will not offer you a franchise unless and until we have complied with applicable registration and disclosure requirements in your jurisdiction.

New York Disclaimer: An offering can only be made by prospectus filed first with the Department of Law of the State of New York. Such filing does not constitute approval by the Department of Law.

This website and the franchise sales information on this website do not constitute an offer to sell a franchise. We do not direct franchise offers to any state requiring registration until the franchise has been properly registered, excluded, exempted, or otherwise qualified for offering in that state.

© 2026 The Flying Biscuit Café | 6090 Roswell Rd, Sandy Springs, GA 30328

You Don't Have to Be a Restaurateur
Built for First-Time Owners

You bring the drive and the local knowledge. We bring 30 years of systems, training, and a brand guests already love.

No Restaurant Experience Required

Previous foodservice experience is a plus, not a prerequisite. Our training program and field team are built to get first-time owners open with confidence.

Comprehensive 4-Week Training

Hands-on training for you and your team at our Atlanta headquarters and in your own café before you open — then ongoing support after.

We Have Skin in the Game

8 corporate-owned cafés mean we run the same playbook you do. When costs spike or labor gets tight, we feel it the same morning you do.

Leadership
The Team Behind the Growth

A franchise leadership team with a proven track record of scaling restaurant brands from a single location to national platforms.

Martin Sprock

Martin Sprock

Partner, Founder

Founded Moe's Southwest Grill and scaled it to 345 locations across 36 states. Now applying the same playbook to Flying Biscuit Café's next phase of growth.

Daryl Dollinger

Daryl Dollinger

Partner, President

Helped scale Moe's Southwest Grill alongside Martin into a 345-unit, 36-state system. Now leads Flying Biscuit's brand strategy and franchise growth.

Andrew Scherzer

Andrew Scherzer

Partner, Director of Franchise Development

Your first point of contact. Andrew walks you through the opportunity with a real conversation, not a script.

Sohail Khizer

Sohail Khizer

Partner, Operations

Oversees the operational infrastructure that supports franchisees from pre-opening through stabilization — built to support your very first location.

Franchisee Stories
Hear It Directly from Our Owners

We could tell you the model works. They'll show you.

Tahir Rafiq

Franchisee · Research Triangle, NC
"The corporate team gives you 100% support — they've got you covered on everything."

Mandy Rubenstein

Franchisee · Atlanta, GA
"It still feels like your local breakfast restaurant. That community connection never goes away."

Joseph Hsiao

Franchisee · Atlanta, GA
"The royalties and marketing fees are very reasonable compared to other franchises."

Ariel Esteves

Franchisee · Macon & Columbus, GA
"They give you the tools to be successful. The training is phenomenal."

Nick Panici

Franchisee · Mobile, AL
"We get everything we need. There's not much more we could ask for."

Larry Bell

New Franchisee · Johnson City, TN
"I've had several businesses in the past. I just really like the concept and the team."
Infrastructure
You're Never On Your Own

From site selection to opening day and well beyond, you have a team behind you. 42 openings have refined this playbook.

Pre-Opening Support

Dedicated guidance from site selection through construction, permitting, and pre-opening marketing.

Training Program

Comprehensive 4-week training for you and your team — structured to get a first-time owner fully operational.

Ongoing Field Support

A franchise business consultant reviewing performance, coaching improvements, and keeping the brand consistent.

Technology & Systems

Standardized POS, inventory management, and reporting that give you real-time visibility into your café.

Marketing Playbook

National brand marketing plus a local store toolkit and built-in grand opening programs to maximize your launch.

Supply Chain

National vendor agreements and centralized purchasing leveraging 42 locations of buying power.

Ideal Owners
Is This the Right Fit?

You love hospitality and your community. You want to run a place neighbors line up for on weekends — not a faceless box.

You meet the financial basics. Roughly $200K+ in liquid capital and the ability to fund a $467,900–$1,171,350 total investment, typically with financing.

You'll be hands-on — or hire someone who is. Owner-operators thrive here, but a committed owner with a strong general manager works too.

You don't need prior restaurant experience. Foodservice background helps, but our training and field support are built to get first-time owners open with confidence.

The Process
How This Works
1

Initial Call with Andrew

Andrew Scherzer walks you through the opportunity and assesses mutual fit. A real conversation, not a script.

2

Complete Application

We review your financials, target market, and background to make sure the partnership is right for both sides.

3

FDD Review via Zoom

We walk through the Franchise Disclosure Document, answer your questions, and get to know you personally.

4

Discovery Day

Meet the team. Visit a high-performing café. Review POS data. Talk to operators. See the brand in person.

5

Signed Agreement

We move quickly for owners who are ready. Clear timelines, mutual accountability.

Ready?
Breakfast & Brunch Territories Are Open. Let's Talk.

Tell us a little about yourself and where you'd like to own. Andrew will be in touch.

Start the Conversation
Andrew Scherzer
Talk with Andrew