“There was a time when we were calling the health department every week,” recalls Jim Bailey, a Broken Yolk Café franchisee with two restaurants in Bakersfield, California. Bailey and Jay Marble, who operates a restaurant in Arizona, share their experiences as part of our Open/Close series.

Valerie McCartney is the VP of franchise development for Broken Yolk Café, which in recent years has expanded beyond its home state of California to Arizona, Florida and Illinois. It's the brand's “wow” average unit volume that really stands out, McCartney tells Franchise Times Managing Editor Laura Michaels, because “at the end of the day, people want to make money.” Broken Yolk is also opening its first fast-casual format restaurant.