Four brands
built for the
blacktop.
We license turnkey restaurant concepts that drop straight into your convenience store — branding, equipment, recipes, supply chain, and training in one agreement. You run it with the crew you already have.
A kitchen program, not a cookbook
Adding hot food shouldn't mean becoming a restaurateur. We hand you a finished operation and keep it stocked.
Turnkey
Brand, equipment package, recipes, signage, marketing, and training arrive as one program — ready to switch on.
One supply chain
Spec'd product ships from a single distributor to your back door. No sourcing, no recipe guesswork.
Your footprint
Designed for the space behind your counter — c-store back-of-house, not a full restaurant build-out.
Stack dayparts
Run one brand or several from the same kitchen to cover breakfast, lunch, and the late rush.
How a program goes in
Pick your brand
Choose one concept or stack a few to fit your traffic and your space.
We build it out
Equipment, layout, and signage spec'd to your store, with the licensing paperwork handled.
Train the crew
Simple, repeatable builds your current staff can run — no chef required.
Open the window
Product hits your dock from one distributor and you start selling hot food.
Four brands, one kitchen
Each concept stands on its own and shares the same back-of-house. Tap any brand for the full rundown.
Red Bird On The Run
Bone-in, tenders, and wings with a Louisiana streak — the anchor that pulls the dinner rush.
Birdie's BBQ
Low, slow, and ready to go — BBQ sandwiches by day, biscuits and breakfast at sunrise.
SpeeDee Pizza
By-the-slice speed and whole pies, engineered for grab-and-go and the dinner pickup.
Burger Stop
Char-griddled burgers and roadside classics that turn fuel stops into lunch stops.
Ready to put a kitchen on your lot?
Start a conversation →The Blacktop
brand family
Four concepts, one shared back-of-house and one supply chain. Run the one that fits your store — or stack them to own every daypart.
Red Bird On The Run
Craveable fried chicken built for speed of service. Bone-in, tenders, sandwiches, and wings with a little Louisiana flare — the program that anchors lunch and dinner traffic.
- Bone-in, tenders, wings, sandwiches, and sides off one fryer line
- Day-long seller that anchors the dinner rush
- Spec'd breading and product shipped from one distributor
Birdie's BBQ
Low, slow, and ready to go. BBQ sandwiches through the day, with a biscuit-and-breakfast menu that opens the morning daypart off the same equipment.
- Two dayparts — breakfast at sunrise, BBQ through the afternoon
- Hold-and-serve format made for c-store flow
- Pairs cleanly with Red Bird on a shared line
SpeeDee Pizza
Hot, fast, ready. By-the-slice grab-and-go and whole pies to order, engineered for quick bakes and steady margins without a pizzaiolo on staff.
- By-the-slice and whole-pie formats for every traffic pattern
- Quick-bake builds with no scratch-dough skill required
- Strong fit for delivery-platform add-on sales
Burger Stop
The fast lane to flavor. Char-griddled burgers and roadside classics that turn a fuel-and-go stop into a lunch destination, built for a compact griddle footprint.
- Griddle-based menu that fits a tight footprint
- Roadside classics with broad, all-ages appeal
- Lunch driver that complements pizza and chicken
Pick one. Or run the whole lineup.
Scope a program →Operator-built,
Louisiana-made.
Blacktop Brands was built in Madisonville, Louisiana by people who know exactly what a convenience-store kitchen can and can't do — because we've spent our careers in restaurants. We package full restaurant concepts into licensable programs that drop into the space behind your counter — branding, equipment, recipes, supply chain, and training in a single agreement.
The model is simple: one partner, one delivery truck, and a lineup of brands you can run with the crew you already have. Instead of stitching together vendors, recipes, and signage on your own, you license a finished operation that's been spec'd for your footprint and your margins.
Behind the brands is more than 20 years of restaurant experience — building menus, running kitchens, and managing food cost in the real world. That's the difference: every concept is engineered by operators who've actually worked the line, with the flexibility to stack brands in one kitchen and a supply chain tuned to protect your margins.
Let's talk about your store.
Get in touch →The questions
operators ask.
The brand and its trademarks, an equipment package, recipes and product specs, signage and marketing materials, staff training, and access to a single spec'd supply chain. It's a finished program rather than a recipe binder.
Each concept is designed for convenience-store back-of-house, not a full restaurant build. Footprint varies by brand and by how many you run — we scope it against your actual store layout before anything goes in.
Spec'd product ships from a single distributor straight to your back door. You don't source ingredients or chase recipes — the supply chain is part of the program.
No. The menus are built around simple, repeatable builds your existing crew can run, and training is included in onboarding. No chef on payroll required.
Yes — that's the point. The concepts are designed to share a kitchen so you can stack dayparts: breakfast, lunch, and the late rush from the same back-of-house.
Program structure and pricing depend on the brand mix and your store. The fastest path is to reach out with your location and the concepts you're considering, and we'll put together a scope and the numbers.
Didn't see your question?
Ask us directly →Let's scope
your program.
Tell us about your store and which brands you're eyeing. We'll come back with a footprint, a supply plan, and next steps.