Inquiry
After you complete the short inquiry form, we’ll call you to learn more about your qualifications and answer your specific questions.bWe’ll discuss development territories and timelines, training, marketing, technology platforms and purchasing for both food and equipment.
If you meet the financial and operational requirements, we’ll send a Franchise Disclosure Document (FDD) and application.
Application
After reviewing the FDD, you’ll complete the application.
Discovery Day
If your application is approved, we’ll invite you to Discovery Day. Held at our offices in San Diego, you’ll meet the leaders of each department that support our franchisees. You’ll also tour a few Broken Yolk units and see how they operate.
We’ll also provide a list of our franchisees with their contact information so you can reach out to them directly.
Franchise Agreements
We’ll finalize your territory for a multi-store territory. You’ll sign the development agreement as well as a franchise agreement for the first store and we’ll collect the development fees.
Site Review
Using our site criteria, you’ll work with a commercial real estate broker to find potential sites. Once viable sites are submitted, our real estate director will visit your market to tour the potential sites.
Construction
Once a site is approved, we’ll provide a general layout. You’ll hire a designer (or architect if required) to create and submit specific construction drawings to your local building department. Once approved, you’ll hire a general contractor to build your restaurant.
During your tenant improvements phase, a member of our construction team will visit your site.
Training
You and four key staff members will attend hands-on training at our San Diego corporate store. One week prior to opening, our training and POS set up team will train your staff at your restaurant.
Soft Opening and Grand Opening
Out training team will assist at the Friday and Saturday soft opening, your Grand Opening on Monday and remain for a few days after to ensure a smooth transition.