The Original Broken Yolk Café started in 1979 in Pacific Beach, a local beach community in San Diego, California. For years, wait lines ran out the door on weekends causing passers-by to stop in and give the restaurant a try. “Once they tried us, they were generally hooked. We’re known for high quality, homemade food, and large portions,” says the brand owner.
After a 2009 feature on The Travel Channel’s Man vs Food introduced the brand to millions of viewers outside of Southern California, calls came in from would-be investors, causing the owners to seek help with a franchise expansion model. Now the hometown favorite has grown to 15 locations in San Diego County, 34 locations nationwide, and 10 more in development.
If you ask people that live in San Diego why they love the Broken Yolk, they will most likely say, “Their Benedicts…especially the Golden State Benedict.” “Large portions and lots of omelets to choose from.” “Fresh baked biscuits and muffins that smell amazing when you walk in.” and “Lots of variety on their menu from a traditional bacon and eggs breakfast to amazing dishes like the Tiki Toast, Hawaiian bread made into French toast or the Fiesta Burrito.”
So many people know the Broken Yolk name from vacationing in San Diego,” says the Vice President of Franchise Development. “Breakfast has been the fastest-growing day part for five years and our fresh, from-scratch cooking is a hit no matter where you live.”
Broken Yolk Café has been a favorite for breakfast and lunch since 1979 - updated for today’s consumer and tastes, but still known for home cooking, fresh ingredients and generous portions. Guests visit over and over, hungry for traditional breakfast staples and one-of-a-kind signature dishes.
Strong Level Unit Economics
With 2019 average unit value (AUV) at $1.8 million, Broken Yolk Cafe has some of the highest AUV's in the breakfast category.
*Source: 2020 FDD, Item 19 – average sales of all franchised and company-owned units open full year 2019.
9-Hour Day: 6pm - 3pm
Our 6 am to 3 pm operating hours offer a lifestyle that’s hard to find in the restaurant business. No late nights, no second shift. Plus, the desirable hours make it easier to recruit and retain high quality staff.
Flexible Real Estate Options
We operate in 3500 – 4500 s.f. end caps or free standing buildings and encourage conversions/second-generation sites. We’ve converted Panera, Chili’s, Ruby’s Diner, Bennigan’s, Carrows, Bob Evans, steak houses, seafood restaurants and sports bars.
Consistent Management and Ownership
Unlike many emerging brands that frequently get sold from one private equity group to the next, our ownership and senior management have been in place since 2009.
You’re already an experienced operator and we’ll help you apply that know-how to opening your Broken Yolk Cafes. We’ve also been in the restaurant business for over four decades and we’ll provide you the right tools and training to build, manage and market your Broken Yolk Cafe.
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