Vicious Biscuit Ventures West with 5-Unit Franchise Development Deal for Utah 
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Vicious Biscuit Ventures West with 5-Unit Franchise Development Deal for Utah 

January 30, 2024 // // SALT LAKE City, Utah - Vicious Biscuit heads west to Utah. Vicious Biscuit is thrilled to welcome its newest franchise partners, Andy Barron and Eric Price, to the breakfast rebellion with a newly signed five-unit franchise development agreement across the Beehive State, where residents will soon experience a taste of Vicious Biscuit’s scratch-made biscuits, piled high with bold, chef-inspired ingredients and served with a generous side of Southern hospitality.

The team leading Vicious Biscuit's foray into Utah brings a rich and diverse background in the business and culinary world. Their introduction to Vicious Biscuit began during a visit to the brand's Mount Pleasant restaurant in South Carolina. Impressed by the exceptional quality of food and the welcoming atmosphere, they knew they had found something special.

"The moment we stepped into Vicious Biscuit, we knew it was more than just a meal; it was an experience we had to bring to Utah," said Barron.

Eric Price, a professionally trained chef with over two decades of culinary expertise, was equally impressed by the quality and presentation of Vicious Biscuit's menu. "As a chef, I appreciate not only the taste but also the presentation of food. Vicious Biscuit excels in both, making every dish a feast for the senses.”

The team plans to open five new locations along the I-15 corridor, covering a significant stretch of Utah.

"We're thrilled to announce our partnership with Andy and Eric to introduce Vicious Biscuit to Utah," said George McLaughlin, co-founder of Vicious Biscuit. "We are confident that Andy and Eric will bring our distinctive southern hospitality to Utah, creating a breakfast hotspot that the local community will embrace.”

Vicious Biscuit has carved a niche in breakfast and brunch excellence, striking a rebellious balance between fast-casual dining and the genuine hospitality typically associated with traditional full-service establishments. The menu, which showcases creative biscuit creations like The Fat Boy, The Flame Thrower, and The Vicious, is complemented by Southern classics such as Sweet Puppies, Beignets, Shrimp and Grits, and its signature jams and house-made butters. The drink menu also offers an unexpected twist, highlighting its freshly squeezed mimosas and craft cocktails, for the ultimate Vicious experience.

SOURCE Vicious Biscuit



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