Food and Beverage
Now We’re Baking: Vicious Biscuit Revolutionizes Breakfast/Brunch Franchising
Fast-Casual Phenom Opens First Franchise and Reveals Second Quarter Successes
CHARLESTON, S.C. /PRNewswire/ — Vicious Biscuit, the hottest fast-casual biscuit franchise, is excited to share its remarkable growth and achievements in the second quarter of 2024.
In a significant expansion move, Vicious Biscuit opened its first franchise location in Akron, Ohio, marking a major step forward in its national franchise strategy. “Opening our first franchise location is a milestone that sets the tone for our expansion strategy. Much hard work and planning brought us to this point. We waited until we had the right team, the right systems, and the best partners to ensure that each franchisee has the tools they need for success,” said George McLaughlin, CEO and co-founder of Vicious Biscuit. “Launching our Akron location marks the exciting start of our franchise rollout which will bring Vicious Biscuit’s unique dining experience, bold flavors and southern hospitality to new communities nationwide.”
Since launching its franchising program in early 2023, in partnership with Pivotal Growth Partners, Vicious Biscuit is on track to reach 75 locations within the next five years in key markets across the United States, including South Carolina, Ohio, Indiana, Tennessee, Alabama, Mississippi, Louisiana, Florida, and Utah.
The brand continues to build a solid foundation for its franchisees with the opening of its seventh corporate location in Columbia, South Carolina. “Having corporate locations lets us test and perfect our processes and customer service. This way, when we bring franchisees onboard, they’re entering a business that’s already set up for success,” said Amanda Kahalehoe, Chief Operating Officer for Vicious Biscuit.
Awards and Recognition
Vicious Biscuit has been recognized on the 2024 Fast Casual Top 100 Movers and Shakers list for the first time, ranking at #74. This distinction honors the brand’s innovative approach to menu development and technology integration in the fast-casual sector.
The brand was also named to The 40/40 List for 2024: America’s Hottest Startup Fast Casuals and won “Best Biscuits in Charleston” for the fifth consecutive year.
Leadership and Innovation
- Doinita Leahu, Director of Training at Vicious Biscuit, was named to QSR’s 28 Young Leaders to Watch list for 2024. Leahu, native of Romania, quickly moved up through the ranks at Chick-fil-A before joining Vicious Biscuit. She has been instrumental in maintaining high training standards and supporting the opening of new stores.
- Amanda Kahalehoe, featured in Franchise Update’s article “Female Mentors: Leading the Next Gen to the C-Suite,” continues to play a pivotal role in shaping the brand’s marketing strategies.
- George McLaughlin, Vicious Biscuit’s CEO and co-founder, was featured on the Emerging Brands Podcast. He discussed the strategic vision behind the brand’s growth.
Vicious Biscuit: Still to Come
As Vicious Biscuit moves forward, the focus remains on supporting the recently signed franchisees through the site selection process and ensuring the successful opening of upcoming locations in Gonzales, LA; Fishers, IN; and Hattiesburg, MS.
Vicious Biscuit is seeking single- and multi-unit operators to join the ranks of its breakfast revolutionaries and help spread its Vicious hospitality across the U.S. For more information on franchise opportunities, visit www.viciousbiscuitfranchise.com.
About Vicious Biscuit
Born from the visionary minds of veteran restaurateur George McLaughlin and biscuit innovator Michael Greeley in 2018, this trailblazing fast-casual franchise breakfast brand and biscuits are anything but ordinary. Vicious Biscuit serves up a menu that’s as unapologetically bold as it is delicious. Our locations, rooted in Southern tradition, offer a warm welcome and embody our commitment to unparalleled hospitality. Our award-winning biscuits have garnered numerous “Best Biscuit” accolades, and our fierce flavor combinations are featured on The Cooking Channel’s “Food Paradise.” To learn more about the Vicious Biscuit franchising opportunity, visit www.viciousbiscuitfranchise.com.
About Pivotal Growth Partners
With a combined 50+ years of experience, Pivotal Growth Partners (PGP) has led emerging brands to position themselves for accelerated growth, maximizing brand and shareholder value. As a full-service growth and development consultant firm, PGP’s team of experts builds on a brand’s strengths through the development of systems, processes, people, and culture to collectively drive sustainable growth within the organization. In 2022, PGP was recognized in Inc. magazine’s Inaugural 2022 Power Partner Awards, honoring B2B organizations across the globe with a proven track record for supporting entrepreneurs and helping startups grow. For more information, visit www.pivotalgrowthpartners.com.
SOURCE Vicious Biscuit
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Food and Beverage
Pairing Lemon and Raspberry for a Summer Sweet

Pairing Lemon and Raspberry for a Summer Sweet
(Family Features) A sweet-tart raspberry drizzle over a soft lemony cake is the type of summer dessert that keeps guests coming back for more. With rich flavor and fluffy texture, it’s a perfect treat to share with loved ones. VisitCulinary.net to find more dessert ideas.Watch video to see how to make this recipe!

- 1 stick butter, melted
- 1 box lemon cake mix
- 2 eggs
- 1 package (8 ounces) cream cheese, softened
- 2 eggs
- 3 1/2 cups powdered sugar
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup orange juice
- 1 cup fresh raspberries
- Heat oven to 350 F.
- To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. Spread into buttered 9-by-13-inch pan.
- To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.
- To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.
- Drizzle raspberry drizzle over each piece.
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Food and Beverage
Take Dinner Outdoors with Grilled Chicken Skewers


Chicken Skewers
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 1 cup brown sugar
- 1 can (6 ounces) tomato paste
- 1/2 cup apple cider vinegar
- 1 tablespoon mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons barbecue seasoning
- 1/2 cup honey
- 1/4 cup teriyaki sauce (optional)
- 2 pounds boneless chicken
- rice, for serving (optional)
- In saucepan over medium heat, cook brown sugar, tomato paste, apple cider vinegar, mustard, onion powder, garlic powder, paprika, barbecue seasoning, honey and teriyaki sauce until well combined.
- Cube chicken and place in large bowl. Pour sauce over chicken, saving some for basting. Marinate at least 1 hour.
- Heat grill to medium heat.
- Place marinated chicken cubes on skewers and arrange on baking sheet. Grill until chicken reaches 165 F internal temperature, 20-30 minutes. Baste with remaining sauce as needed. Serve over rice or use for chicken tacos.
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Food and Beverage
Unlock the Ancient Secret to Nutritious Meals and Snacks


Sorghum BLT Salad
Recipe courtesy of United Sorghum Checkoff Program Prep time: 20 minutes Cook time: 20 minutes Servings: 4-6 Dressing:- 2/3 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly cracked pepper
- salt, to taste
- 1 pound bacon
- 3 cups cooked whole-grain sorghum
- 1 head romaine lettuce, rinsed, dried and shredded
- 1-2 cups mixed greens, torn into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, coarsely chopped
- 4 green onions, thinly sliced
- salt, to taste
- pepper, to taste
- Parmesan or goat cheese (optional)
- To make dressing: Blend mayonnaise, milk, garlic powder and pepper until smooth and creamy. Season with salt, to taste. Refrigerate until ready to use.
- To make salad: In large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towel and crumble.
- In large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.

Popped Sorghum
Recipe courtesy of United Sorghum Checkoff Program Prep time: 1-2 minutes Cook time: 4-6 minutes Servings: 2- 2 teaspoons oil of choice (optional)
- 1/2 cup whole-grain sorghum
- salt or seasoning of choice
- Heat stainless steel pot with tight-fitting lid over medium heat.
- Add oil, if desired. When hot, add whole-grain sorghum and cover with lid.
- Shake pot often to prevent burning.
- When there are more than 10 seconds between pops, remove from heat.
- Sprinkle lightly with salt or seasonings of choice.
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