The breakfast and brunch category has become crowded with players in the past decade, with several concepts springing up and franchising across the U.S. — particularly in the Southeast.
Eggs Up Grill is one such brand. Founded in 1997, the Spartanburg, S.C.-based concept has grown to 57 locations and is picking up momentum; it just signed a deal for 30 locations in the Dallas-Fort Worth market.
So how does a brand like Eggs Up Grill build that momentum while competing in such a crowded category? CEO Ricky Richardson joined the latest episode of Take-Away with Sam Oches to share the brand’s strategy, as well as to discuss how the company is setting itself up to weather economic volatility, including a possible recession.
In this episode, you’ll find out why:
- The breakfast category is following a similar trajectory as casual dining
- Some of your best ideas will come from your franchisees
- Your local franchise partners can provide a foundation for your workforce
- You should focus on affordability over value
- You can survive economic volatility through an intense focus on your margins
Contact Sam Oches at sam.oches@informa.com.