Plans are moving ahead for construction of the Dayton area’s second Tudor’s Biscuit World restaurant more than eight years after the first opened in Xenia — and the Tudor’s franchise owner says more are on the way.
“It looks like we will break ground around the first part of May, with an opening sometime in the June/July time frame,” Tudor’s Biscuit World franchise owner Hank Roysden told this news outlet about his second restaurant coming to 124 N. Broad St. in Fairborn.
The 2,500-square-foot restaurant will seat 40 to 50 diners, Roysden has said. It will employ about 20.
Roysden said late last year that he plans to expand the chain’s footprint across the Miami Valley.
“I’d like to open several restaurants within a 30- to 35-mile radius,” Roysden said.
Tudor’s Biscuit World is based in Charleston, West Virginia, and operates about 70 restaurants in that state, along with a handful in southeast Ohio and eastern Kentucky.
The Xenia Tudor’s Biscuit World opened eight years ago.
“The first couple years we were open, it was a struggle,” Roysden said. “We are doing much better now.”
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The restaurant owner recently sold a handful of Dayton-area H&R Block franchise tax-preparation offices in order to focus his attention on expanding Tudor’s Biscuit World in the area, and he believes the time is right.
“The food is really good,” Roysden said. “The biscuits and gravy is our most popular dish, and we serve all-beef hot dogs and one-third-pound hamburgers. The sausage and bacon we get is top quality.”
He also likes the flexibility Tudor’s affords to its franchise owners as to menu items.
“On Fridays, we serve liver and onions, and we also have fried green tomatoes — those are things other Tudor’s don’t have,” Roysden said.
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Fairborn Assistant City Manager Mike Gebhart said last month that a Tudor’s Biscuit World will help solidify the rebirth of the Broad Street area on which the city has been focusing re-development efforts. And it will provide an attractive dining option for Fairborn residents and Wright-Patterson Air Force Base employees.
“This will help us continue the energy for those development efforts,” Gebhart said. “Plus, it’s great food.”