Colorado-based, E&I Holdings, Inc., the franchisor of The Egg & I Restaurants announced today, that it has opened its 73rd and 74threstaurants, in Portland, ME and Dallas, TX continuing its rapid expansion throughout the United States.
The Company currently has an additional twenty-four The Egg and I Restaurants under development and has signed commitments for the development of an additional ninety-two The Egg and I Restaurants over the next few years.
“Robust expansion in 2013 aligns with our national growth plan, and we are extremely pleased with the caliber of accomplished individuals who have joined The Egg & I Restaurant family,” commented Bill Baumhauer, Chairman and Chief Executive Officer. “Our franchisees and our associates, are passionate about expanding our award-winning brand in existing and new markets throughout the United States, while providing our guests an exemplary breakfast and lunch dining experience.”
“We are driving this growth with a group of strong franchise partners. One such example is the Mac Haik organization, based in Houston, TX, which currently has fifteen The Egg & I Restaurants in three states, four under construction and several new leases currently being negotiated. Our franchisees share our belief in the opportunities for The Egg & I Restaurant brand,” said Baumhauer. “They each bring the right balance of skill, resources and industry experience to help make our aggressive development plans a reality, helping us to expand our concept to more than 200 restaurants over the next few years.”
For more information, please visit www.TheEggandIRestaurants.com/growth.
The Egg & I Restaurants, headquartered in Centennial, CO, opened its first restaurant in Ft. Collins, CO in 1987. There are 74 Company and franchise restaurants operating in 17 states throughout the U.S. The Egg & I Restaurants are casual, full-service, breakfast and lunch restaurants open Monday-Friday from 6:00 a.m. until 2:00 p.m. (2:30 p.m. on weekends). Arabica premium high grown coffees, 100% pure-squeezed orange juice, generous portions and creative menu items all combine to make a meal at The Egg & I delicious and memorable. Frittatas, omelettes, whole wheat pancakes, waffles and many delicious “non-egg” and “Smarter Choice” items make up the extensive breakfast and brunch menu. Lunch choices include chef-inspired sandwiches, generous salads and freshly-prepared, homemade soups. Private meeting rooms are available at most locations. The Egg & I Restaurant was recently named for the third year in a row to Technomic’s The Future 50 listing, its annual ranking of the fastest-growing concepts between $25 million and $50 million in sales. For further information, visit www.TheEggandIRestaurants.com.