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For Immediate Release

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Lucy Allen

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Biscuitville introduces new summer menu offerings featuring BLT-inspired biscuits, refreshing beverages and a collaboration with Duke’s Mayo

GREENSBORO, N.C. (June 25, 2026) —Biscuitville Fresh Southern® is bringing fresh summer flavors to its menu with a new selection of limited-time offerings available throughout July, August and September.

“At Biscuitville, we’re always looking for ways to bring our guests new and exciting flavors while staying true to the Southern classics they love,” said Kathie Niven, President and CEO of Biscuitville. “These summer offerings combine fresh ingredients, bold flavors and fan-favorite menu items to create delicious new ways for our guests to enjoy Biscuitville.”

The upcoming limited-time offerings, in collaboration with Duke’s Mayo, include a selection of new biscuit sandwiches featuring Fresh Market bacon, including the Double Bacon BLT Crunch Biscuit with egg, cheese, bacon and a crispy hash brown, as well as the Straight Up BLT Biscuit with bacon, lettuce, Duke’s Mayo, a fried egg and two slices of tomato. The Duke’s Mayo partnership brings together two Southern favorites to create flavorful menu options perfect for the summer season.

Guests can also enjoy a new BLT-inspired platter featuring a hash brown, eggs and four slices of bacon.

Biscuitville is also introducing a new lineup of summer beverages, including Southern Punch made with pineapple and Monin blue raspberry syrup, along with refreshing House Lemonade.

The fan-favorite Strawberry Muffin will continue as part of Biscuitville’s limited-time offerings due to its popularity with guests.

Biscuitville will also celebrate Bacon Days from Aug. 20 through Sept. 7, offering guests the chance to enjoy discounted bacon additions, including sides of bacon for $1.50 and the option to add bacon to any item for $1.50.

For more information about Biscuitville menu items, visit the company’s website at www.biscuitville.com.

About Biscuitville Fresh Southern®

Headquartered in Greensboro, North Carolina, Biscuitville Fresh Southern® is a family-owned company serving authentic Southern food made fresh daily from locally sourced ingredients. Known as the Home of the Biscuit Window Since 1966®, Biscuitville Serves scratch-made biscuits baked fresh every 15 minutes. Today, the company sources its ingredients from local and family-owned partners to serve guests’ classic Southern breakfast. Biscuitville employes over 2,200 people and operates more than 85 restaurants in North Carolina, Virginia and South Carolina. Biscuitville serves guests from 5 a.m. to 2 p.m. daily. For more information about Biscuitville Fresh Southern®, visit the company’s website at https://biscuitville.com.

About Duke’s Mayo

Since 1917, Duke’s Mayonnaise has been made with the same Southern family recipe created by Eugenia Duke in Greenville, S.C. – a rich, tangy flavor that’s never changed.  Instantly recognizable by its iconic yellow lid, Duke’s is now the #2 mayonnaise in the nation.  As the Official Mayo of the Tailgate, Duke’s brings bold flavor to tables across the country and is also the Official Mayo of the Carolina Panthers and title sponsor of the Duke’s Mayo Classic and Duke’s Mayo Bowl.  Learn more at www.dukesmayo.com and follow @dukes_mayonnaise.

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JOHN BRITTAIN​

Vice President, Information Technology​

John Brittain was promoted to Vice President of Information Technology in 2024 after serving as Senior IT Director of Vendor Management since 2021. He helps shape the company’s IT strategy and technology initiatives in support of growth and innovation. Brittain previously held roles with the Greensboro Housing Authority and AT&T. He earned a bachelor’s degree in business administration from the University of North Carolina at Greensboro.

KATHIE NIVEN​

President, Chief Executive Officer​

Kathie Niven joined Biscuitville in 2011 and led the brand’s transformation to its FRESH SOUTHERN® identity. She became President in 2018 and CEO in 2021, guiding the company’s growth to more than 85 restaurants across the Carolinas and Virginia while strengthening its people-first culture. Under her leadership, Biscuitville has earned national recognition, including being named USA Today Readers’ Choice Best Fast Food Breakfast in 2023, 2024 and 2025. Niven previously held executive roles with Quiznos, Arby’s, Burger King and Krispy Kreme. A graduate of Elon University, she also completed advanced leadership training through the Center for Creative Leadership, UNC Kenan-Flagler and Harvard University.

KEVIN BENNETT​

Chief Financial Officer

Kevin Bennett joined Biscuitville in 2016 as Chief Financial Officer and oversees the company’s financial strategy and planning in support of long-term growth. He leads teams responsible for accounting, finance, development, facilities, supply chain, risk and compensation-support services, providing insights that guide business performance. Prior to Biscuitville, Bennett held leadership roles with Circle K Stores, The Pantry/Kangaroo Express and Deloitte. He earned a B.S. in Accountancy from Villanova University and an MBA from Duke University’s Fuqua School of Business.

BELINDA KYLE

Chief People Officer

Belinda Kyle joined Biscuitville in 2022 as Chief People Officer, bringing more than 30 years of hospitality operations and human resources experience. Her career includes leadership roles with Treasure Island Resort & Casino, Romano’s Macaroni Grill and Dinosaur Bar-B-Que. Kyle holds a degree in human resource management from the University of Phoenix and is a SHRM Senior Certified Professional.

BLAKE JENNINGS​

Chief Development Officer

Blake Jennings became Biscuitville’s Chief Development Officer in 2023 and oversees real estate development, construction, facilities and IT. Since joining the company in 2018, he has played a key role in building the development pipeline supporting Biscuitville’s accelerated growth. Jennings previously worked in mixed-use and multifamily development with Kane Realty Corporation and held finance and asset management roles at First Potomac Realty Trust. He earned a finance degree from Wake Forest University’s School of Business.

JIM MCCURLEY

Chief Restaurant Excellence Officer

Jim McCurley was named Chief Restaurant Excellence Officer in 2023 after joining Biscuitville in 2019 as Vice President of Culinary Operations. In his current role, McCurley leads enterprise-wide functions across Operations, Culinary, Strategic Planning and Concept Development to deliver measurable impacts on sales, profitability and guest experience. McCurley holds a B.S. in restaurant/food services management and an MBA from Johnson & Wales University and is Lean Six Sigma Blackbelt and Scrum Master certified.

KRISTIE MITCHELL

Chief Marketing Officer

Kristie Mitchell became Chief Marketing Officer in 2023 after leading Brand and Marketing since 2018. She oversees Biscuitville’s brand strategy, marketing, creative direction, customer experience initiatives, and traffic growth efforts. Since joining the leadership team, she has helped guide the company’s comprehensive rebrand, launched signature initiatives including “Life After 2®” and “The Flavor of Local®,” and played a key role in establishing the company’s Accessibility Committee and Project Management Office. Her leadership has helped strengthen Biscuitville’s brand presence and community impact across the Southeast. Mitchell was recognized as a 2024 Triad Business Journal Outstanding Woman in Business and named to Lunchbox’s 2026 Top 30 Women in Food list.

LARRY WILLIAMS​

Chief Supply Chain Officer​

Larry Williams joined Biscuitville in 1989 and today serves as Chief Supply Chain Officer, overseeing distribution center operations, procurement, transportation and warehouse technology. His leadership has helped build a reliable internal distribution system that supports the company’s multistate growth.

KIM AVERY

Vice President of Operations​

Kim Avery was promoted to Vice President of Operations in 2024 and oversees all Biscuitville restaurants across North Carolina, South Carolina and Virginia. Since joining the company in 2020, she has advanced through roles including Area Director, Region Director and Region Vice President. In her spare time, she is an award-winning mixed-media artist who supports charitable causes through donated artwork.

BURNEY JENNINGS

Executive Chair

In 1996, Burney took over the reins of the family business from his father, Maurice, as President and CEO. Today he continues to serve as Executive Chair of Biscuitville Fresh Southern®, a company that’s grown under his leadership into an $80 million business with over 70 locations (and counting). A graduate of Elon University, Burney serves on its Board of Trustees and has received its “Young Alumnus of the Year” award, as well as its “Legends of Business” award. He’s also active with the Greensboro Rotary, Greensboro Sports Council, and Greensboro Partnership. Triad Business Journal named Burney one of its “2016 Most Admired CEOs in the Triad.” He and his wife Dina, also an Elon grad, have four children: Blake, Bailey, Mary Frances, and John. In his free time, Burney likes spending time with his family in the mountains of North Carolina and also enjoys running, hiking, and golf.

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