How breakfast chain Eggs Up Grill plans to stand out in a crowded category

CEO Ricky Richardson shares how the brand is rising above the competition, preparing for possible recession.


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 [email protected].


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