The Egg & I Restaurants Franchise Business

The Egg & I Restaurants

A Winning Food Franchise Opportunity!

The Egg is hatched

Hatched in 1987 in Ft. Collins, Colorado, The Egg & I Restaurants concept has grown from one winning restaurant to a chain that's national in scope and ambition. The formula? Outstanding food made fresh to each guest's specifications, great people offering genuine hospitality, superior restaurant unit economics and an executive management team of proven success.

Our restaurants have become famous for providing guests a warm and friendly "home away from home" and the ultimate in comfort food, winning numerous "Best of..." awards in the communities in which they thrive.

Gourmet coffee, 100% pure-squeezed orange juice, generous servings and creative menu items all combine to make a meal at The Egg & I delicious and memorable. Frittatas, omelettes, whole wheat pancakes, waffles and many delicious "non-egg" items fill the breakfast menu. Lunch choices include creative sandwiches, generous salads and fresh, homemade soups. The same upscale menu is served all day, so if your customers want an omelette or a specialty frittata for lunch, no problem! The Egg & I takes great pride in offering tasteful, quality food provided by "eggceptional" servers.

Winning philosophy

"The Egg & I is a concept that combines a great dining experience at a great value, with equally great unit economics. It's a recipe that has kept our guests coming back for more, while generating an outstanding return on investment." - Bill Baumhauer, Chairman & CEO

Winning concept

What gives The Egg & I Restaurants the edge?

• Operations - managing just two meal periods within a single shift offers superior quality of life for managers and associates.
• Low food costs associated with the breakfast segment.
• Lower initial investment than a typical casual dining restaurant.
• High sales to investment ratio.
• An enduring history of excellence.
• No alcoholic beverage service provides a lower risk of liability.
• Extensive senior executive experience growing and managing restaurant companies.
• A burgeoning and under penetrated segment of the restaurant business with no major national competitors focused on breakfast and lunch exclusively.

Winning guest experience

"I have the time and money to eat out often. There is nothing better than to go to The Egg & I every week for my 'fix' of comfort food. I love my mom, but she never cooked like these guys do." - A frequent guest

The Egg & I Restaurants attract Baby Boomers and 'Gen X 'ers' who have high disposable income and the greatest propensity to eat out as a basic part of their lifestyle. They seek places which offer elusive "comfort" and acknowledgment in a modern world, where anonymity and stress are an everyday reality. Breakfast is fast becoming an important meal occasion because it is associated with all the benefits of being cared for, giving the guest both a nutritional and a confidence boost.

The Egg & I Restaurants offer a winning economic model

• Average annual restaurant sales volume of approximately $1 million.
• Restaurants ranging in size from 3000 - 3800 square feet.
• Average cost to build and equip is less than $140 per square foot.
• Sales to investment ratio of approximately 2 to 1.

The Egg & I Restaurants attract the best talent because of their superior operating philosophy, rapid growth, great working conditions and long time associates who care about the guest and each other. Every community we are in is like family. We participate in events that enrich both the community and The Egg & I staff. Parades, pancake breakfasts, philanthropic participation, 5K & 10K runs, membership in local clubs and service on community boards are just a few of the venues that profit from participation by The Egg & I staff.

If you want to be associated with a name that's synonymous with excellence and value, we'd like to hear from you! Just complete and submit the form below and you will be contacted.