Become a Franchisee
Winning History
The Egg Is Hatched
Hatched in 1987 in Ft. Collins, Colorado, The Egg & I Restaurants concept has
grown from one winning restaurant to a chain that's national in scope and
ambition. The formula? Outstanding food made fresh to each guest's
specifications, great people offering genuine hospitality, superior restaurant
unit economics and an executive management team of proven success.
Our restaurants have become famous for providing guests a warm and friendly "home away from home" and the
ultimate in comfort food, winning numerous "Best of..." awards in the communities in which they thrive.
Winning Philosophy
The Golden Egg: The Egg & I Restaurants intend to provide memorable meals served
by friendly, genuine associates in warm and comfortable surroundings
"The Egg & I is a concept that combines a great dining experience
at a great value, with equally great unit economics. It's a recipe that
has kept our guests coming back for more, while generating an outstanding
return on investment."
Bill Baumhauer, Chairman & CEO
Winning Concept:
What gives The Egg & I Restaurants the edge?
- Operations managing just two meal periods within a single shift, offers
superior quality of life for managers and associates
- Low food costs associated with the breakfast segment
- Lower initial investment than a typical casual dining restaurant
- High sales to investment ratio
- An enduring history of excellence
- No alcoholic beverage service provides a lower risk of liability
- Extensive senior executive experience growing and managing
restaurant companies
- A burgeoning and under penetrated segment of the restaurant business with no
major national competitors focused on breakfast and lunch exclusively
Winning Guest Experience
"The Egg & I reminds me of all those great family meals I had around our
kitchen table, except I sit back and get treated like a king "
A Guest
Winning Economics:
"I have the opportunity to make a ton of money
and don't have
to give up my life "
A satisfied franchisee
The Egg & I Restaurants offer a winning economic model
- Average annual restaurant sales volume of approximately $1 million
- Restaurants ranging in size from 3000 - 3800 square feet
- Average cost to build and equip is less than $140 per square foot
- Sales to investment ratio of approximately 2 to 1
Who We Are and What Makes Us Special
Great Guests
I have the time and money to eat out often. There is nothing better
than to go to
The Egg & I every week for my 'fix' of comfort food.
I love my mom, but she never
cooked like these guys do."
A frequent guest
The Egg & I Restaurants attract Baby Boomers and 'Gen X 'ers " who have high disposable income
and the greatest propensity to eat out as a basic part of their life style. They seek
places which offer elusive "comfort" and acknowledgment in a modern world,
where anonymity and stress are an everyday reality.
Breakfast is fast becoming an important meal occasion because it is associated with
all the benefits of being cared for, giving the guest both a nutritional and a confidence boost.
Great Associates
I love working here. It feels like family."
A longtime associate
The Egg & I Restaurants attract the best talent because of their superior operating
philosophy, rapid growth, great working conditions and long time associates
who care about the guest and each other.
Great communities where every town is treated like family
Every community we are in is like family, We participate in events that enrich both
the community and The Egg & I staff. Parades, pancake breakfasts, philanthropic
participation, 5K & 10K runs, membership in local clubs, and service on community
boards are just a few of the venues that profit from participation by The Egg & I staff.
Top Notch Leaders
Chief Executive Officer and Chairman of the Board of Directors:
Bill Baumhauer
Mr. Baumhauer has served as our Chief Executive Officer and Chairman of the Board of Directors since inception in September
2005. Since September 2005, he has also been Chief Executive Officer and a member of the Board of Directors of E & I Restaurants, Inc. that operate six THE EGG & I Restaurants in Colorado.
From June 1999 to March 2005, he was President, Chief Executive Officer and Chairman of the Board of Directors of
Champps Entertainment, Inc., a publicly traded, national restaurant operator located in Littleton, Colorado.
From June 1998 to June 1999, Mr. Baumhauer was President and Chief Operating Officer of Planet Hollywood, Inc.,
a publicly traded, international restaurant operator headquartered in Orlando, Florida. From November 1988 to J
une 1998, he served first as President and Chief Operating Officer and then Chairman of the Board of Directors,
President and Chief Executive Officer of Daka International, Inc., a publicly traded, food service management,
restaurant and hotel company headquartered in Danvers, Massachusetts. From June 1982 to November 1988,
Mr. Baumhauer served first as Executive Vice President, then as Chairman of the Board of Directors, President and
Chief Executive Officer of Fuddruckers, Inc., a publicly traded, international restaurant operator and franchisor
headquartered in San Antonio, Texas.
President, Chief Operating Officer and Director:
Don N. Lamb
Mr. Lamb has served as our President, Chief Operating Officer and a member of the Board of Directors since inception.
Since September 2005, he has also been President and Chief Operating Officer and a member of the Board of Directors of
E & I Restaurants, Inc.
that operate six THE EGG & I Restaurants in Colorado. Mr. Lamb was Senior Vice President and Chief Operating Officer
from August 2002 to May 2005, Vice President of Operations from August 1999 to August 2002, and Director of Operations
from August 1996 to August 1999 of Champps Entertainment, Inc., a restaurant operator located in Littleton, Colorado.
From December 1994 to August 1996, he was Director of Operations for Ruby Tuesday, Inc. and supervised the operation of
restaurants located in Kentucky, Alabama, southern Illinois, Indiana and southeast Missouri. From February 1984 to
September 1994, Mr. Lamb was an Area Director for Houlihan's Restaurants, Inc. and supervised the operation of restaurants
located in Arizona, Colorado, California, Texas and Missouri.
What does the Egg look like when it's done?
The Egg & I Restaurants are warm, charming places that recall the "homi-ness" of a
comfortable kitchen, where family and friends gather around the table to enjoy
delicious meals and each other.
Key details
- Approximately 130 seats
- Hours of operation from 6 am to 2 pm
Disclaimer
THE MATERIALS ON THIS WEBSITE REGARDING THE EGG & I FRANCHISE OPPORTUNITY ARE FOR GENERAL INFORMATION ONLY AND ARE NOT INTENDED TO BE THE OFFER OF A FRANCHISE TO ANYONE ACCESSING THIS SITE. OFFERS AND SALES OF A FRANCHISE ARE MADE ONLY AFTER THE DELIVERY OF AN EFFECTIVE FRANCHISE OFFERING CIRCULAR IN COMPLIANCE WITH APPLICABLE FEDERAL AND STATE LAW.
SEVERAL STATES REGULATE THE OFFER AND SALE OF FRANCHISES. THOSE IN WHICH WE ARE NOT CURRENTLY REGISITERED ARE: CALIFORNIA, CONNECTICUT, FLORIDA, HAWAII, ILLINOIS, INDIANA, KENTUCKY, MARYLAND, MICHIGAN, MINNESOTA, NEBRASKA, NEW YORK, NORTH DAKOTA, RHODE ISLAND, SOUTH DAKOTA, VIRGINIA, WASHINGTON AND WISCONSIN. THIS COMMUNICATION IS NOT DIRECTED TO ANY PERSON IN THE STATES LISTED ABOVE BY OR ON BEHALF OF THE FRANCHISOR OR ANYONE ACTING WITH THE FRANCHISOR'S KNOWLEDGE. NO FRANCHISES CAN BE OFFERED OR SOLD IN THE STATES LISTED ABOVE UNTIL THE OFFERING HAS BEEN REGISTERED AND DECLARED EFFECTIVE BY THE APPROPRIATE REGULATORY AUTHORITY AND THE UNIFORM FRANCHISE OFFERING CIRCULAR HAS BEEN DELIVERED TO THE OFFEREE BEFORE THE SALE WITHIN THE APPLICABLE TIME FRAME. THIS FRANCHISE IS OFFERED ONLY BY DELIVERY OF A FRANCHISE OFFERING CIRCULAR.
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