Cook to CEO: Chad Offerdahl sticks to Big Biscuit basics as breakfast industry trends funky — ‘That’s not us’

Chad Offerdahl’s journey with The Big Biscuit didn’t start in an office — it began in the kitchen, explained the CEO of the fast-growing, locally owned breakfast brand. That’s where he first learned the classics that define the company, its mission and the menu.

“I started as a cook,” said Offerdahl. “I trained in the original two restaurants for months, cooking, serving, rolling silverware, and setting tables.”

The Big Biscuit’s Mission restaurant; photo by Taylor Wilmore, Startland News

As The Big Biscuit business grew to its third and fourth locations, he transitioned into a multi-unit management role. With further expansion, he focused on developing and empowering managers under his leadership and eventually stepped into the director of operations position.

His father, David Offerdahl, led the company before Chad Offerdahl transitioned into the role of president in 2020, and officially added the CEO title last year.

Now with 28 locations across Missouri, Kansas, Oklahoma, and Arkansas — and multiple new sites under construction in 2025 — Offerdahl displays his old uniform and cap in his office as a reminder to lead with understanding.

“I know what the impact of my decisions are,” he said. “When we make a change, I know what it feels like for the team because I’ve been there.” 

And even with Big Biscuit’s expansion, the company’s heart remains in Kansas City, he added. Its headquarters are now in Prairie Village.

“We are still a locally owned, family-owned company,” Offerdahl said. “A lot of people don’t know that because they see 16 locations in the metro here and think, ‘Oh, this is some national chain.’ That’s not us.” 

Click here to find a Big Biscuit near you.

Construction is already underway for a new location in Wichita in spring 2025, with several other deals in progress. The brand is also growing its presence in Northwest Arkansas and plans to open another location in Oklahoma City.

“We anticipate our brand will grow by anywhere from four to seven locations this year, which will be a record for us,” said Offerdahl, “Our main focus now is just finding the right franchisees to join our brand and grow our vision.”

Classic Big Biscuit menu items; courtesy photo

Don’t mess with breakfast

Even as The Big Biscuit — voted best breakfast in Kansas City for four consecutive years — spreads into different markets, Offerdahl is committed to preserving the classic diner experience that first drew him to the brand, he said, noting the authenticity at its core gives its restaurants staying power.

“We trademarked ‘Don’t Mess With Breakfast’ because so many breakfast spots try to be overly funky,” he said. “That’s not us.”

While the menu includes fun options like cinnamon roll pancakes and the “Sticky Biscuit” — buttermilk biscuit dough baked in homemade cinnamon filling, drizzled with creamy vanilla icing — its foundation remains classic breakfast staples.

Click here to check out Big Biscuit’s menu.

“You can get a fun drink or a jazzed-up pancake, but what we don’t mess with is a traditional, familiar breakfast,” Offerdahl said. “Bacon and eggs, biscuits and gravy, pancakes, those will always be here.”

Chad Offerdahl, Big Biscuit; photo by Taylor Wilmore, Startland News

Tasting big potential 

Founded in 2000 by Dan Gerson, The Big Biscuit operated just two locations for its first decade. That changed in 2010 when Offerdahl, his father, and business partners — former Sonic franchisees — stumbled upon the Independence location while visiting Kansas City.

“We ate there and thought, ‘This place is awesome. The food is familiar, traditional, and people love it. It has that classic diner vibe,’” Offerdahl said.

After meeting Gerson and learning he had no plans to expand, Offerdahl and his team saw an opportunity.

“We worked out a deal to acquire the brand and said, ‘Alright, we’re gonna take this on and grow it,’” he explained.

A year later, the Offerdahls opened their own location in Shawnee, Kansas. Since then, The Big Biscuit has grown steadily, refining operations, building a strong team, and launching franchising in 2018.

Waitress walk through The Big Biscuit's Mission restaurant; photo by Taylor Wilmore, Startland News

The bar area at The Big Biscuit's Mission restaurant; photo by Taylor Wilmore, Startland News

Now, Offerdahl remains focused on three core pillars: financial discipline, real estate strategy, and team development.

“We’re very diligent. Our financial discipline allowed us to open three locations during COVID while others were pulling back,” he said.

Click here to read more about the Big Biscuit’s story.

A family legacy

David Offerdahl maintains an important advisory role as co-CEO at The Big Biscuit, his son said.

David Offerdahl and Chad Offerdahl, The Big Biscuit; courtesy photo

“My dad’s in the business with me,” Offerdahl said. “He advises and brings a lot of industry knowledge. He’s not in the day-to-day like he used to be, but his experience is invaluable.”

With 35 years in the restaurant industry, including time as a Sonic franchise owner, Offerdahl’s father provides guidance that has helped shape the company’s growth.

“He brings a wealth of information that people value, and I learn a lot from him. I know he learns a lot from me too, it’s a good relationship,” Offerdahl said.

Despite aspirations for national growth, Offerdahl emphasizes The Big Biscuit’s hometown roots and their role in how the Offerdahls guided the company’s past and future.

“This is our home. This is where we started,” he said. “Kansas City has embraced us.”