SPARTANBURG, S.C. – Eggs Up Grill, ranked two years consecutively as the no. 1 breakfast franchise in 2021 and 2022 by Entrepreneur magazine’s Franchise 500® and recently named a 2022 Top Franchise by Franchise Business Review, is entering 202...
Eggs Up Grill made the Franchise Times Top 400--the annual ranking of the biggest brands in Franchising. According to Franchise Times, Eggs Up Grill is the lone breakfast brand on the list to grow sales in 2020 with 27.2% sales growth and 21.1% un...
Eggs Up Grill franchisee Michael McNeal worked as a UPS driver for nearly 2 decades before leaving to open his restaurant in Albany, GA, where he has found a loyal following with guests crowding his location for great food and friendly service. Rea...
Construction is underway for the first company-owned, non-franchise location, training center and test kitchen. Read the Upstate Business Journal article here.
A Spartanburg-based restaurant franchise plans to open four new locations in the Upstate by the start of summer, including in Powdersville and Greenville. Read Independent Mail's article here.
Franchisee Joseph Pellegrino said that Boiling Springs was the perfect spot for a new location. He felt the family-friendly restaurant, serving up Southern-inspired breakfast and lunch options from 6 a.m. to 2 p.m. Mondays through Sundays, would...
The location on Pelham Road will open with a new, refreshed menu featuring items like avocado toast and eggs, a breakfast burrito, sweet potato praline pancakes, and a pimento cheese burger. Read The Greenville Business Magazine article here.
The brand has been growing at a rapid rate since being purchased by Spartanburg-based equity firm, WJ Partners in March 2018. Read The Greenville News article here.
The company has plans to open more than 20 restaurants over the next year or so, with a prime focus on the Atlantic and Southeast region. Read The Greenville News article here.
Franchisee Brent Washburn plans to open his first Eggs Up Grill in 2019 with more locations to follow. Read The Asheville Citizen-Times article here.
