Despite the COVID-19 pandemic, Ricky Richardson, CEO of Eggs Up Grill, reports the brand has experienced strong growth in 2020, with numerous new franchisee signings and nine new restaurants opening since early spring. 

“We’ve seen our off-premise sales more than triple in revenue since the spring, accounting for more than 20% of our revenue,” said Richardson. “Our franchisees are adding more third-party delivery partners, have engaged with online ordering capabilities as well as begun providing curbside takeout.”

Since the opening of its first location in 1997 in Pawleys Island, South Carolina, Eggs Up Grill has grown to 43 restaurants across the Southeast. That includes one on Carolina Beach Road in Wilmington and another in Shallotte.

Since June 2020, the brand has signed agreements for 11 new locations.

The franchise recently earned the 11th spot on Restaurant Business’ Future 50 restaurant concepts.

“Eggs Up Grill has the winning recipe for growth,” said Todd Owen, VP franchise development director. “We know who we are, we have a compelling business model, a talented team and the best franchise partners in the industry.”

The brand has navigated the pandemic by adhering to strict standards surrounding sanitization, cleanliness, team member mask policies and social distancing.

“Our guidelines go further than many state and local regulations,” Owen said. “We feel like our No. 1 priority is protecting our guests and team members. We know that not all guests are ready to rejoin us in the dining room and we’re making it even easier to get Eggs Up Grill at home.”

One of the ways Eggs Up Grill has made it easier for families to enjoy their food to go is by adding family bundle meals. This fall they will roll out take-and-bake breakfast casseroles in time for at-home holiday gatherings, as well as improved takeout packaging to ensure quality. Come November guests will see the rollout of a new menu which includes test market best sellers as well as mimosas. 

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