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Eggs Up Grill, the breakfast, brunch and lunch restaurant concept, has continued its rapid expansion as 2020 comes to a close.&nbsp; So far, 6 restaurants have opened this year with another 3 set to open before the end of the year.Eggs Up Grill CEO Ricky Richardson spoke to <a href="https://www.southcarolinapublicradio.org/post/growing-restaurant-during-age-covid-19?utm_source=1851franchise.com&utm_medium=article&utm_campaign=ceo-ricky-richardson-on-npr-growing-a-restaurant-during-the-age-of-covid-19-2714245" target="_blank" rel="nofollow">South Carolina Public Radio</a> about the success and growth of the brand, despite the challenging impacts of the pandemic."I credit the hard, hard work of our franchise partners to run safe, clean, enjoyable experiences in their restaurant." &nbsp;The community involvement has been very important," said Richardson.Richardson noted that there hasn't been a single closure of any existing restaurant and that sales levels are at "95% of what they were pre-COVID."Ahead in 2021, the brand will enter new states including Virginia, Alabama and Tennessee."It's unique and opportunistic for people who really enjoy being a business owner, but also enjoy the hospitality and community nature of a brand like Eggs Up Grill."

CEO Ricky Richardson On NPR:  Growing a Restaurant During the Age of COVID-19

1851 Franchise

CEO Ricky Richardson gives an update on expansion and growth of the 43-unit breakfast-lunch brand to South Carolina Public Radio

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Senior Care Authority

How This Senior Care Authority Franchisee Turned Love for His Grandparents Into a Lifelong Calling

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HomeTeam Inspection Service

Hometown News: Like Father, Like Son — Family-Run Inspection Business Blends Generations of Expertise and a Keen Eye for Detail

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KLA Schools of Beachwalk Hosts Admissions Kick-Off Celebration

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Good Day Columbus: Home Insurance Expert Reveals Why Central Ohio Premiums Are Rising and How to Combat Costs

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CapitalSpring

Primetime Fitness Expands Crunch Portfolio With CapitalSpring’s Backing

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CEO Ricky Richardson On NPR: Growing a Restaurant During the Age of COVID-19

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