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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 inviting 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 & C.E.O.
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
Compare Eggs: The Egg & I Restaurants offer a winning economic model.
Average annual restaurant sales volume approaching $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 2 to 1
"I have the opportunity to make a ton of money and don't have to give up my life"
A satisfied franchisee
Winning 'Eggs'
Who we are and what makes us special.
Great Guests
 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 acknowledgement 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.
"I have the time and money to eat out often. There is nothing better than to go to the 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
Great Associates
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.
"I love working here. It feels like family."
A long time associate
Top Notch Leaders
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Bill Baumhauer,
Chairman and Chief Executive Officer |
Don Lamb,
President and Chief Operating Officer |
 Winning Place
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 120 seats
*Hours of operation from six am to two pm
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