QSR September 2022

SPONSORED BY THE TOAS T ED YOLK

TheToastedYolkOffersUniqueBlendof Profit,Work-LifeBalance Nobody loves the brunch brandmore than its franchisees. BYCHARLIE POGACAR

and personal time goes. Don’t get me wrong, I still have to put in the hours, but now I’m home well before dark.” So howdoes a brand like The Toasted Yolk, only open eight hours per day, have 65 more units in the pipeline? CEO Chris Milton believes it starts with a menu that is designed to appeal to suburbanites living in the areas carefully targeted by the brand. The Toasted Yolk offers a balance of indulgent and healthy options, with every thing from Churro Donuts, to Southern Fried Arnold (the brand’s take on eggs benedict), to a Southwestern Breakfast Bowl—Milton’s personal favorite. The menu— and overall concept—obviously appeals to the masses, as The Toasted Yolk’s AUV is a robust $2.21 million. And there are other key differ

entiating factors, too. The Toasted Yolk records almost 40 percent of its sales during the lunch daypart. Further, the brand has a full bar that pads the average ticket size in a big way—the average check is $17 per person. “When we star ted the con cept back in 2010, we always had a great balance of breakfast and lunch options,” Milton says. “The

THE TOASTED YOLK

IN 2022 , there has been a lot of discussion surrounding work-life balance for frontline employees, and rightfully so. Something that has inspired fewer headlines is the work life balance of franchisees: Nowmore than ever, franchisees are often working long days to help fill in where a restau rant is short staffed. Maybe that’s why The Toasted Yolk is receiving so many franchising

bar was always a focal point of the restaurant and that really resonates with guests—we really believe we are pioneers in the space because of those things.” Milton also points out that The Toasted Yolk was a pioneer in adding certain technologies into the full-service brunch segment. For example, the brand was one of the first to let patrons be added to a waitlist without leaving the house. It’s little things like that that make Baumgartner proud to franchise with The Toasted Yolk. “So much of the choice of who to franchise with comes down to ‘Do you believe in this brand?’” Baumgartner says. “Between being able to offer those amazing restaurant hours to your people and the scratch-made, high quality food you’re serving to the neighborhood—this is something I really, truly believe in and love being a part of.” RF

inquiries. Founded in the Houston metro area in 2012, the 23-unit brand is open just 56 hours a week. Franchisees and employees alike love the 7 A . M .–3 P . M . schedule that reliably gets them home in time for dinner. And yet, franchisees report profits on par with restaurants withmuch longer hours. It’s the best of both worlds, says Bret Baumgartner, who owns two locations in the Beaumont, Texas, area. “When I waswith (a previous restaurant brand), I was working 70–80 hours aweek,” Baumgartner says. “That can take a toll on you as far as family

AUV: $2.21 million Units: 23 Lunch Sales: 40% of total revenue Hours: 7 . .–3 . .

For more on franchising with The Toasted Yolk, visit thetoastedyolk.com/franchise-opportunity .

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SEPTEMBER 2022 EDITION SPONSORED SECTION