Chad Offerdahl, President and Co-CEO of The Big Biscuit had a conversation with FSR editors Callie Evergreen and Sam Danley on The Restaurant Innovator FSR Podcast. He shared what it took to turn the Midwest breakfast favorite into a thriving franchise brand—and how staying true to their roots continues to drive success.
From Local Breakfast Favorite to Midwest Franchise Success
When Chad and his father, David Offerdahl, Co-CEO, first walked into The Big Biscuit, they were struck by the energy, the food, and the people. “It just felt right,” Chad recalls. They found it in a local breakfast favorite where guests were greeted by name, every plate left the kitchen with care, and hospitality was as generous as their portions. That authenticity became the foundation for growth.
“You could tell it was a place where people mattered,” Chad shared on the podcast.
The Offerdahls transitioned from franchisees to franchisors, determined to keep what made The Big Biscuit special—while refining the systems and strategy to scale.
Efficiency Meets Hospitality: The Secret Behind the Breakfast Favorite
Coming from a QSR (Quick Service Restaurant) background, Chad brought operational excellence to a full-service breakfast space, combining efficiency with genuine hospitality.
“Great food, generous portions, and genuine service, all delivered efficiently. Our average ticket time is six minutes, and that’s something we’re proud of.”
That efficiency has helped the brand maintain consistency as it expands through both company-owned and franchise locations.
Why Corporate Locations Still Matter
While many brands shift entirely to franchising, The Big Biscuit continues to operate corporate-owned restaurants. Chad says this balance keeps the company grounded.
“Our corporate restaurants help us test new menu items, refine systems, and understand exactly what our franchise partners experience,” he shares. “We never want to lose touch with the day-to-day operations that make this brand strong.”
“Don’t Mess With Breakfast”: A Motto That Defines the Breakfast Favorite
The Big Biscuit’s mantra, “Don’t Mess With Breakfast,” is more than a tagline; it’s a promise to do the classics right. The brand’s guests don’t want gimmicks; they want consistency, comfort, and connection.
From plate-sized pancakes to hand-cracked eggs, The Big Biscuit has earned its reputation as a Midwest breakfast favorite by staying true to what guests love most: quality, hospitality, and authenticity.
Listen to the Full FSR Podcast Conversation
As The Big Biscuit continues to expand across the Midwest, its growth story serves as an example of how purpose, culture, and operational excellence can turn a local breakfast favorite into a thriving franchise brand.
Hear Chad Offerdahl’s whole conversation with FSR Magazine editors Callie Evergreen and Sam Danley to learn more about The Big Biscuit’s journey, franchise growth strategy, and the culture that makes The Big Biscuit the brand it is today.