From an Alaska Drive-Thru Ritual to Lola Beans’ 130-Unit Development Pipeline

An unexpected coffee-shop inspiration

Donny Bradley, Founder and CEO of Lola Beans, did not begin his career in coffee. He spent most of it in medical device sales, but a temporary family move from Chattanooga, Tennessee, to Soldotna, Alaska, exposed him and Missy to a format that would reshape their plans: small drive-thru coffee stands.

On daily visits, the stands’ teams learned the family’s names and drink preferences and asked sincerely about their days. Bradley says that sense of recognition, rather than coffee alone, was the enduring lesson.

“It wasn’t just about getting a great cup of coffee. It was about how those little interactions made you feel.”

After returning to Chattanooga, the couple set out to bring that experience to their own community. Their aim, Bradley says, was not initially to create a large coffee brand, but to make a place where guests could find a quality drink, feel cared for and leave happier.

Learning beyond the espresso machine

Bradley does not identify a single hardest period for Lola Beans. Instead, he views ongoing challenges as part of entrepreneurship—particularly as the company moved into franchising. The first Chattanooga location delivered an early education in the complexity of the business.

Because Bradley already owned land, he initially believed the path would be straightforward: build a small coffee shack, buy an espresso machine and open. He quickly found that real estate, operations, hiring and product quality all carry weight. The lessons informed a more deliberate approach to the second location, which he says made a tremendous difference to that store’s success.

“Through all of it, I’ve always tried to come back to two things: take care of your customers and create an environment where your employees feel valued and enjoy coming to work.”

That focus remains central to how Bradley describes the company’s resilience through its ups and downs.

Building a daily bright spot

For Lola Beans, repeat business is rooted in the emotional experience of the drive-thru, Bradley says. The company wants to meet guests where they are—whether they are hurrying to work, having a difficult morning or taking a few minutes for themselves—and leave them feeling more energized and seen.

He points to customers who visit every day, sometimes twice daily, as evidence of that connection. Some guests, he says, have become employees. Bradley also values seeing employees visit Lola Beans on their days off, viewing that voluntary return as a meaningful sign of workplace and customer loyalty.

“When your customers and your employees genuinely want to be there, even when they don’t have to be, you know you’re building something special.”

Franchising prompts a deeper operating model

Bradley says the decision to franchise was the business change that most transformed how Lola Beans operates. It required the team to consider how to reproduce a family-owned shop’s experience in other communities without losing its defining qualities.

That question drove a closer examination of operations, hiring, menu development, technology, marketing, real estate and building design. According to Bradley, the company has recently brought on experienced COO Jessie Bray, reduced inventory SKUs, redesigned its building layout, partnered with a modular builder, launched a new website and invested in strengthening its brand.

Bradley says Lola Beans now has 130 units in development across four states. Even with that stated development pipeline, he says the company is working to remain involved in its stores and keep customers and employees at the forefront.

“We didn’t decide to franchise just to open more coffee shops. We did it because we believe in what Lola Beans brings to a community.”

For Bradley, franchising is also a way to offer entrepreneurs an opportunity to create jobs, build a business they are proud of and connect with their neighbors.

Advice for first-time operators

Bradley’s advice to prospective restaurant or coffee-shop owners is to expect mistakes and continue learning. He encourages founders to research, ask questions, experiment and surround themselves with people who believe in the business.

They do not need every detail resolved before starting, he says. What matters is taking the first step, building the right team and holding onto the reason the business began—especially during inevitable challenges.

“If you genuinely care about your people, your customers, and the experience you’re creating, you’ve got a pretty good foundation to build on.”

Based on an email interview with Donny Bradley, Founder and CEO, Lola Beans, provided to Thrive Insider on Wed, 21 Oct 2026 10:26:55 -0700. Quotes and company information are attributed to the respondent. Featured image courtesy of Lola Beans, supplied by Donny Bradley.

To learn more about Lola Beans franchising, visit lolabeansfranchise.com.