At just 17 years old, with only $20 in his pocket, CEO John Gelastopoulos left Greece and set off for the United States, hoping for a better future. He arrived in San Diego, California, to live with his aunt, unsure of what awaited him, but determined to make the most of it. With no English and no formal work experience, John was quick to take on any job available, often working in the back of local restaurants while putting himself through school and dreaming of a bigger life.
He discovered a natural knack and interest in the restaurant industry, working his way up from dishwasher to line prep assistant, and eventually to server. Along the way, he earned his real estate license and became a certified restaurant broker. He also met his wife, started a family, and built a home—all while steadily pursuing his version of the American Dream.
One of John’s first assignments as a broker was to sell Broken Yolk Cafe, a beloved breakfast, brunch, and lunch spot that had been a San Diego staple since 1979. The café’s culture, flavors, and community appeal were undeniable—but to John, it was something even more. He saw untapped potential. Enough so that he called his wife, shared his vision, and put everything last cent on the line. Soon after, in 1993, John became the proud owner of Broken Yolk Cafe.
Though John didn’t have formal business experience, he more than made up for it with his passion for people and his relentless drive to make the restaurant a success. He embraced every challenge and got creative with marketing. His hard work quickly paid off—within months, there was a line out the door and down the block, and soon. Broken Yolk Cafe was no longer a Pacific Beach staple, it had become a San Diego favorite.
Over the next few years, competition in the breakfast and brunch space exploded. National chains like IHOP and Denny’s ramped up expansion efforts, and new concepts began entering the fray from all directions; each vying for a piece of the “Breakfast Boom.” Under John’s leadership, Broken Yolk Cafe carved out its own niche, known for its high-quality service, exceptional guest experience, scratch-made ingredients, and generous portion sizes. These characteristics were on full display in 2009, when Travel Channel’s Man vs Food introduced the brand to millions of viewers around the country.
In 2010, Broken Yolk Cafe launched its official franchising opportunity. Investors quickly flocked at the chance to join the emerging brand, attracted by its market availability, established regional namesake, and commitment to quality and culture over all else. All characteristics that have played a significant role in providing for Broken Yolk Cafe’s category-leading systemwide AUV of $2.7 million.
Today, Broken Yolk Cafe has 41 locations across California, Arizona, Nevada, Idaho, and Texas. The brand continues to seek experienced restaurant operators who are hands-on and have a true passion for the industry to join in its ongoing growth.