In this episode of the Franchise QB Podcast, host Mike Halpern interviews John Gelastopolous, Founder and President of Broken Yolk Cafe. 

John shares his journey from Greece to becoming a successful restaurant owner and franchisor. He discusses the unique concept of Broken Yolk Cafe, the challenges faced in the restaurant industry, and the importance of maintaining high average unit volumes. 

Takeaways

John Gelastopolous started in the restaurant industry with no money or skills.
He used credit cards to finance his first restaurant purchase.
Marketing strategies can create momentum for a new business.
The restaurant industry is fundamentally about people and service.
Franchising began for Broken Yolk Cafe in 2010 after 17 years of operation.
High average unit volume is achieved through consistency and quality.
Active franchise owners are preferred over passive ones.
The brand aims to expand into new states and territories.
Teamwork and employee contributions are crucial to success.

Chapters

00:00 Introduction
01:04 John Gelastopolous: Journey into the Restaurant Business
03:39 The Concept of Broken Yolk Cafe
06:20 Challenges in the Restaurant Industry
08:57 Achieving High Average Unit Volume (AUV)
10:50 Franchise Ownership Characteristics
13:35 Franchise Costs and Financial Performance
16:28 Conclusion

https://www.thebrokenyolkcafe.com/franchising/

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Mike Halpern, CAFC
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