Broken Yolk expanding its recipe for success

The Broken Yolk Café, which started out in 1979 at 1851 Garnet Ave. in Pacific Beach, is broadening its horizons by franchising and reaching out to new destinations.

Fresh food quality and casual atmosphere are two main items on the restaurant’s recipe for success.

“We are homemade,” responds owner John Gelastopoulos about why his family-run restaurant is growing in popularity. “We have real potatoes — not dehydrated. We bake our muffins and biscuits on premises every morning. We have fresh-squeezed orange juice delivered to each of our restaurants every day at 5 a.m. It’s wholesome food, kind of like what grandma used to make back at home.”

Gelastopoulos said his restaurant’s menu is extensive, boasting about 30 different kinds of omelettes and 10 different kinds of hamburgers and salads, as well as offering some Mexican and Spanish dishes.

“A breakfast burrito is one of our major sellers,” he said.

The lunch menu includes a host of hot and cold sandwiches.

The restaurant devotes as much attention to the ambiance of its facilities as it does to its menu. The space in the original Pacific Beach site more than doubled from 3,000 to 7,500 square feet in 1999. In 2007, the expansion continued with franchising, which has delivered new restaurants in Eastlake, the Gaslamp Quarter downtown, La Costa and San Marcos.

Will there ever be a Broken Yolk in La Jolla?

“We wouldn’t mind,” said Gelastopoulos. “We just need to find a location.”

Gelastopoulos said he believes in giving back to the community.

“We’re always participating, always donating gift certificates,” he said.

Broken Yolks serve breakfast and lunch and are open 7 days a week, including all holidays, from 6 a.m. to 3 p.m.

For more  information visit www.thebrokenyolkcafe.com or call the PB location at 858-270-9655.

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Posted by Dave Schwab on Jan 12, 2011. Filed under Business Spotlight. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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