John Gelastopoulos, CEO of Broken Yolk Cafe, offers advice to independent restaurant owners considering franchising. He emphasizes the importance of building strong systems, maintaining high-quality standards, and fostering a positive team culture. John also discusses the profitability of breakfast items like eggs and pancakes due to high margins.

Broken Yolk Cafe was one of the first restaurants he was tasked with selling. But seeing potential in the brand himself, and having developed a passion for the industry, John spent every penny he had to purchase the venue. Since that day in 1993, he has grown the emerging franchise to 40 locations, and is embracing a ‘challenger mindset’ to stake the legacy concepts claim in the growing breakfast and brunch segment.

John shares how he won over a potential franchisee by offering personalized support. Unlike a competing brand that provided minimal guidance, he promised to "hold their hand until they learn how to walk." This commitment to hands-on mentorship convinced the franchisee to sign the agreement immediately.

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