BT Brands (NASDAQ:BTBD) (NASDAQ: BTBD) is a multi‐concept restaurant franchisor and operator specializing in quick‐service and fast‐casual dining concepts. Since its founding in 2015 and headquartered in Austin, Texas, the company has focused on developing and expanding distinctive brand experiences that cater to on-the-go consumers. BT Brands oversees a growing portfolio of franchised and corporately‐owned units, offering a mix of Mexican street‐style cuisine, handcrafted beverages and health-oriented menu items.
The company’s business model encompasses brand development, site selection, franchise support and supply-chain management. BT Brands provides franchisees with turnkey assistance, including restaurant design, staff training, marketing programs and ongoing operational guidance. By leveraging centralized purchasing agreements and distribution networks, BT Brands aims to achieve cost efficiencies for its operators and maintain consistent product quality across all locations.
Geographically, BT Brands primarily serves markets across the United States, with strategic expansion efforts targeting high-growth regions in the Southeast and West Coast. The company has piloted an urban kiosk concept for dense metropolitan areas and continues to test express formats designed for airports, university campuses and transit hubs. BT Brands also embraces digital innovation through partnerships with third-party delivery platforms and proprietary mobile‐ordering technology to enhance customer convenience and drive incremental revenue streams.
Under the leadership of CEO Laura McKinney and CFO Michael Tran, BT Brands has strengthened its brand portfolio through selective acquisitions and co‐brand initiatives. The executive team’s background in restaurant operations, consumer marketing and real estate development informs the company’s disciplined growth strategy. BT Brands’ board of directors combines seasoned franchising veterans and private‐equity professionals, positioning the company to capitalize on evolving consumer preferences in the quick‐service dining landscape.
