The UpFlip Podcast

The Job that Now Makes Him $3.6M/Year…

Mar 22, 2025

Brian Batch, owner of Bird Bird Biscuit in Austin, shares his inspiring journey from a challenging childhood to running a $3.6 million restaurant business. He discusses the unexpected pivot to a take-out model during COVID, which fueled their business growth. Brian emphasizes the importance of adapting to challenges and building personal connections with customers. He also highlights innovative solutions for managing food costs and maintaining quality, all while nurturing a passionate team culture in the fast-paced culinary world.

26:02

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Episode guests

Brian Batch

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Episode notes

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Quick takeaways

Brian's success in the restaurant industry demonstrates the significance of adapting quickly to challenges, particularly during the COVID-19 pandemic.

The importance of fostering strong relationships and a positive work environment is pivotal for enhancing customer service and operational efficiency.

Deep dives

Journey to Biscuit Business Success

The entrepreneur behind the biscuit sandwich business initially had no restaurant experience, yet he achieved impressive revenue in a short time. His business journey began with a partnership, emphasizing the importance of trial and error in developing recipes and understanding consumer preferences. By exploring different cities and restaurant concepts, they discovered a gap in the breakfast market for biscuit sandwiches, leading them to create a unique offering in Austin. Despite encountering significant challenges, including health issues and the need for rapid adaptation during the pandemic, persevering through adversity proved crucial to their success.

Intro

2min

Building Bird Bird Biscuit

5min

Navigating Entrepreneurial Challenges and Building a Strong Business Foundation

3min

Biscuit Bliss and Business Insights

6min

Navigating Food Costs and Business Management in Adverse Conditions

2min

Core Values in Business and Culinary Passion

6min

Balancing Efficiency and Learning in Entrepreneurship

2min

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Brian Batch never set out to become a restaurant owner, but life had other plans. After growing up in a tough family situation that forced him to be independent from a young age, Brian learned to adapt, create, and survive. Years later, while working at a small café in Texas, he met Ryan McElroy, who would later become his business partner and friend.

When Ryan's wife was diagnosed with cancer, he had to step away from running the café, and Brian stepped up. What started as an employee covering for his boss turned into a life-changing partnership. Together, they launched Bird Bird Biscuit, a take-out restaurant that now generates $250K—$300K per month without spending a dime on marketing.

In this episode, Brian shares how they built one of the most beloved restaurant businesses in Austin, why betting on a take-out model during COVID was their best decision, and how creative problem-solving shaped both his life and success as a restaurant owner. If you’re a restaurant owner (or hope to be one), Brian’s story is packed with lessons on adapting when it matters most and building something people love— one biscuit at a time.

Resources:

🎓 FREE Business Startup Course - httphttps://links.upflip.com/4hzn57E

🎓Take our FREE Business Discovery Assessment - https://links.upflip.com/4hz57Cc

📕 FREE access to ‘137 most profitable businesses’ - https://links.upflip.com/41LzRKe

👉 Brian’s business - https://www.birdbirdbiscuit.com/