Eggs Up Grill Taps 20-Year Vet Kenneth Phipps
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Eggs Up Grill Taps 20-Year Vet Kenneth Phipps

May 02, 2022 // Franchising.com // SPARTANBURG, S.C.  -  Eggs Up Grill has named Kenneth Phipps vice president of franchise growth. Phipps leads the entire development process. He will also manage Eggs Up Grill’s strategic partnerships with its real estate and architectural and design firms.

“What Ken brings to the table is his years of experience in recruiting and that is exactly what we are looking for,” says Eggs Up Grill CEO Ricky Richardson. “Where he really punches above his weight is after the sale and his ability to foster the acceleration of future development. Ken is a trusted advisor for our current and future franchise partners and it’s that kind of experience that sets us apart.”  
 
Phipps has more than 20 years of experience in franchise sales. He was formerly the senior director of franchise recruitment for Urban Air Adventure Parks, where he was recruited to manage all domestic franchise recruitment. Over the course of his career, he has worked for top tier brands such as Gold’s Gym, Boston’s Pizza and 7-Eleven.

“One of the biggest solidifiers of a franchise business is when your existing franchise partners are growing with you,” said Phipps.

Eggs Up Grill is opening three restaurants in 2022 with another 15 set to open before the end of the year.

Eggs Up Grill offers seasonal items and its full menu for dine-in or order online for takeout or delivery. Menu categories include omelets and benedicts prepared with fresh, hand-cracked eggs, pancakes, waffles and breakfast sandwiches, as well as classic breakfast entrees. Lunch choices include juicy burgers, tasty sandwiches, wraps, salads and bowls. The menu also offers gluten-friendly options and a kids’ menu. The full menu is available open to close, from 6 a.m. to 2 p.m. All locations are individually owned and operated by a local member of the community, providing great-tasting, freshly prepared breakfast, brunch and lunch options.

SOURCE Eggs Up Grill

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