Behind the Scenes With Sarah Worley

For Sarah Worley— co-founder and CEO of Biscuit Love — a love of fellowship and cuisine began during a trip to Europe. While traveling, Sarah discovered the magic of sharing a meal with friends, which brings people together. Settling firmly on creating a space for herself in the culinary arts, Sarah looked to Johnson & Wales University in Denver. Just before she left, she met her husband, Karl Worley, and the two set out for culinary school together. After school, the couple moved back to Nashville with their young daughter Gertie, and Sarah went on to receive her bachelor’s and master’s degrees in accounting from Belmont University. 

As the story goes, with nothing but a business plan, a borrowed food truck and $40 in their bank account, the Worleys launched Biscuit Love Truck — what would later become a nationally acclaimed restaurant concept — in 2012. As the business continued to grow, the couple looked for a bigger space to accommodate their large following of fans. In 2015, they opened their first brick-and-mortar store in the Gulch. The white-hot brand now has a total of four Middle Tennessee outposts and recently opened its first out-of-state location in Birmingham, Ala.

Sarah is a sought-after speaker and leader in the community. When she is not overseeing operations for the stores, Sarah likes to hit the road with Karl and Gertie. Sometimes, the family takes their Airstream on road trips to the coast of Maine or on family trips to Disney World. Other times, they travel to Europe to enjoy all of the culinary joys in France and Italy.

What did you want to be when you grew up?

I always wanted to be an attorney. I think that probably came down to the fact that I liked to argue a lot. 

What advice would you give to a woman looking to start a business?

Find your mentors. Find people you trust and also people who trust you enough to tell you the truth. Finding a solid female mentor who is on an entrepreneurial journey or in an executive leadership role has been pivotal for me. 

What legacy do you hope to leave with Biscuit Love?

Karl and I always wanted to create a place of belonging for employees. We set out to create a non-restaurant restaurant environment where people could find community, kindness and belonging. 

How have you evolved with the growth of the business?

Every day I’m evolving by surrounding myself with people who love the business as much as I do. I think my greatest evolution has been learning how to let go and let other people do what they are good at. Biscuit Love started as a food truck with only a few employees. And as it has grown to the size it is now, my perspective has had to change. I’ve had to think more globally. 

What’s the best advice you’ve received on your entrepreneurial journey? 

Early on, Ari Weinzweig at Zingerman’s told us to hone in on what our non-negotiables for the business were and to never make decisions outside of those. Especially when it comes to the culture of our business and our spaces, we’re always making decisions with that in our lens. 

What brings you joy about what you do?

The people. Being able to do life with the people who choose to make Biscuit Love their home has been the greatest joy of my life. Watching them start families, watching them struggle through things and overcome them, and watching them grow into their own set of leadership skills. Truly, it gives me an immense amount of joy. 

When you are not working, where are you on a Saturday night?

I’m probably eating rigatoni and roasted chicken at Rolf & Daughters. 

What is next for you?

Continuing to grow the incredible group of leaders I have within the organization is my goal for the near future. My far future involves working in a bookshop in a tiny town in Maine.