"The good thing about franchising is that the model is already there. It's proven. So we were excited to have that in place and not start from scratch. But on the flip side of that, with a franchise, you never know if it's going to be overly hands-on or strict. We wanted autonomy to be part of the community and make choices."
Andrew and Rachel Adams, childhood sweethearts who earned business degrees together, initially attempted entrepreneurship through a DIY craft shop near Birmingham in 2019, which failed during the pandemic. After working at a bank and managing a franchise restaurant, Andrew pursued his lifelong dream of restaurant ownership. In mid-2020, they became franchisees for Biscuit Belly, a breakfast-and-lunch concept, securing the second franchise location. Rachel's initial concerns about the time commitment of restaurant ownership were addressed by the limited operating hours. The couple navigated franchising by recognizing both advantages—an established, proven business model—and challenges, including concerns about operational autonomy and franchisor control.
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