Keke's Breakfast Cafe

When Adam Perez first stepped into a&nbsp;<a href="https://www.kekes.com/our-company?utm_source=1851franchise.com&utm_medium=article&utm_campaign=adam-perez-interview-2730317" target="_blank" rel="nofollow">Keke’s Breakfast Cafe</a> nearly a decade ago, he wasn’t sure what the next phase of his career would look like. After years in high-volume, late-night restaurant operations, Perez was eager for something different — something that gave him a chance to balance his passion for hospitality with his growing family life. What he found in&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe/info">Keke’s</a> was more than a fresh start; it was the beginning of a journey that would define both his career and the future of the brand.“I’ll never forget my first moment walking into Keke’s — it felt a lot like Disney,” Perez said. “You felt the energy at the door, and customers were waiting outside. There was something different.”<h2>A Career Built on Hospitality</h2>Perez’s love of hospitality began in childhood, visiting his mother while she worked as a nurse aide assistant and cook at a retirement center.&nbsp;“I think that is where the origin of my hospitality career started,” he said. That early spark grew into a career at Disney’s Epcot and Disney Springs, followed by years working under Wolfgang Puck, at Rosen Property Hotels, and opening new concepts for B.B. King. Each experience gave Perez a unique perspective on the restaurant industry — from luxury hotels to high-energy entertainment venues.But the long hours eventually took their toll. “I remember doing inventory at late hours and watching my kids grow up on Facebook,” he said. “I realized I was really missing out.” That search for balance ultimately brought him to Keke’s, where the daytime-only model felt like “magic.”<h2>Growing With the Brand</h2>Perez started at Keke’s as a general manager for the flagship store, quickly becoming enamored with the system and culture. “I was obsessed with their system, who they were, and what they stood for,” he said. “It was the first time in my entire restaurant history where I was in the door at 6:30 am and we were closed at 2:30 pm.”His dedication and leadership soon propelled him into roles overseeing brand standards, new store openings, and auditing programs. “My biggest contribution to the team is knowing who we are and staying true to who we are. They say I am a historian for the brand — some call me the godfather,” Perez said.Today, as director of supply chain and support for product innovation, Perez ensures consistency from “the back door all the way to the customer’s mouth.” He oversees everything from vendor partnerships to menu development, all with a sharp focus on speed, quality, and consistency. “Our goal is to get our customer in and out as fast as we possibly can,” he said, “while making sure we can provide a high-quality product made fresh every time.”<h2>What Makes Keke’s Unique</h2>Perez credits all of Keke’s success to the culture established by its founders, brothers Keith and Kevin Mahen, and now&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe/how-kekes-is-evolving-its-growth-model-to-thrive-in-every-market-2730103">bolstered by Denny’s Corporation</a>.&nbsp;“Keith was the genius behind how we ran Keke’s, and Kevin is really the heart of the methods,” Perez said. “Being able to be in front of the two of them and asking for more details really helped set the brand standards of who we are today.”That culture extends beyond the menu to the employees themselves. “In my hiring days, parents and moms and anybody who had kids who went to school loved Keke’s. You can be in the door at 8 o’clock and be out by 1 o’clock and make a really good paycheck,” Perez said. “We have people waiting out the door to apply for this concept.”<h2>Looking Ahead</h2>For Perez, the future of Keke’s is nothing short of explosive. “We are up for the challenge of being one of America’s favorite breakfast concepts,” he said. “We take classic items and make sure we protect them. We have award-winning pancakes, for example. As we evolve with diverse menus, like our Nutella Stuffed French Toast, we are very excited.”He’s also excited about&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe/kekes-breakfast-cafe-franchise-dave-schmidt-interview-2729445">the people-first culture</a> that continues to shape the brand. “Culture has been a massive undertaking for the Keke’s brand,” he said. “We make sure that our team members enjoy what they do and enjoy where they work.”As Keke’s expands nationwide with the backing of Denny’s, Perez believes franchisees have a unique opportunity to&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe/kekes-breakfast-cafe-celebrates-10-openings-in-the-first-half-of-2025-eyes-continued-growth-in-key-us-markets-2729885">get in at a pivotal moment</a>. “We already have the architectural work of what a successful breakfast concept looks like,” he said. “We are an explosion waiting to happen.”Learn more about franchising with Keke’s at:&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe">https://1851franchise.com/kekes-breakfast-cafe</a>.

Adam Perez Fuels Keke’s Breakfast Cafe Franchise Growth

1851 Franchise

As one of Keke's longest-serving team members, Adam Perez has shaped the brand's evolution, giving future franchise owners an insider's perspective on what makes Keke's a standout investment.

This brand page has been paid for by KEKE'S BREAKFAST CAFE. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

How Adam Perez Strengthened the Kekes Breakfast Cafe Brand

adam-perez-interview

FRANCHISE INFORMATION

About Keke's Breakfast Cafe

Create Your Fresh Start

Experience the Difference

Why You Should Invest in a Keke’s Breakfast Cafe

Franchisee Highlight

Executive Q&A

Learn

Download Brochure

Visit Website

KEKE'S BREAKFAST CAFE

Facebook

Instagram

LinkedIn

TikTok

SOCIAL MEDIA

Daily Meal: Keke's Breakfast Cafe Recognized as a Rising Restaurant Chain To Watch in 2026

Building a People‑Powered Breakfast Franchise: How Christie Schatz Shapes Culture at Keke’s Breakfast Cafe

Veteran Restaurateurs Jeff And Kim Rigsby To Open Five Keke's Breakfast Cafe Locations In Upstate South Carolina

KEKE'S BREAKFAST CAFE MOST READ STORIES

1851 LOGIN

GROWTH CLUB LOGIN

ABOUT KEKE'S BREAKFAST CAFE

CONTACT KEKE'S BREAKFAST CAFE

facebook

instagram

twitter

linkedin

First Name

Last Name

Email

Phone

City Of Interest

State

Do you have at least $300,000 of liquid capital available?

Do you have a net worth of $1M+?

Do you have experience in restaurant ownership or operations?

Why do you want to own a Keke's Breakfast Cafe?

Own a Keke's Breakfast Cafe Franchise

Breakfast may be the most underappreciated daypart in the restaurant industry. But for&nbsp;<a href="https://www.kekes.com/franchise">Keke’s Breakfast Cafe</a>, it’s a competitive advantage. And&nbsp;<a href="https://www.linkedin.com/in/lucasjovita/">Lucas Jovita</a>,&nbsp;<a href="https://1851franchise.com/franchise-deep-dive-kekes-breakfast-cafe-franchise-costs-fees-profit-and-data-2722276#stories">Keke’s</a> senior director of finance, lies at the heart of turning that advantage into measurable growth.With a deep understanding of franchise finance, operational efficiency and cost management, Jovita is helping&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe">Keke’s</a> navigate everything from labor and food costs to site selection, construction optimization and scaling strategies. Under his leadership, the brand is balancing affordability with a high-quality guest experience, keeping costs low while helping franchisees maximize profitability.&nbsp;As&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe/info">Keke’s</a> continues to refine its model and plan for expansion, Jovita is looking ahead to what could be a pivotal year for the brand and the franchisees who are part of its growth story.1851 Franchise sat down with Jovita to discuss the benefits of a limited-daypart model and what’s in store for 2026. Here’s what he had to say:1851 Franchise:&nbsp;When we talk about the breakfast and brunch segment, it inherently has lower food costs. What are the key ingredients in the categories (eggs, dairy, bread, produce, meats)? Where do the advantages lie and how does that compare to full-service operations?Lucas Jovita: From an operations standpoint, the number of ingredients is pretty small. Our top 20 ingredients represent about 60% of everything we buy. So, we have a tight number of SKUs. There’s a lot of velocity with our top 20 items, which helps with waste.Last year wasn’t a great example because of the egg crisis. Eggs are a huge part of what we do (about 12% of everything we buy). But in a typical year, theoretical food costs for breakfast items range from 15% to 20%. Many of those items go through the egg station (about 30 to 40% of what we sell). They’re high-velocity items, easy to cook and have a 15 to 20% food cost. That makes it attractive from a food cost standpoint.That’s excluding the challenges we faced with the avian flu this year.1851:&nbsp;When targeting those food cost percentages for Keke’s, how does that compare with benchmarks in full-service restaurants or the fast-casual/QSR space?Jovita: Full-service depends on the concept. But it’s generally 25 to mid-30%. Our food cost is about five to 10 basis points lower than full-service concepts. Dinner tends to have a higher cost of goods as a percentage of sales and lunch has a little leverage. But breakfast is even better.1851:&nbsp;To what extent does having a limited daypart simplify operations? It obviously reduces waste. But are there hidden cost trade-offs like idle equipment or staffing flexibility?Jovita: There are fixed costs. But limited hours help. For example, if you’re driving $2 million in sales over six hours, really, your busy hours are nine to one. You’re driving most of your sales in that particular window. Labor costs are more efficient because you can schedule team members when it’s busy (as opposed to during slower periods, like in full-service restaurants).Now, with full-day operations, you have unproductive hours after lunch before dinner or happy hour. Whereas here, it’s turn-and-burn. When you’re busy, team members are in. When you’re not, you can cut them. That makes labor more efficient.Limited hours also allow us to have one or two managers per store, depending on volume. Full-day operations might require four or five managers to cover all shifts.1851:&nbsp;But, even in this segment, there are still things squeezing margins. What are the biggest factors and how are you coaching franchisees to mitigate those factors?Jovita: There are three main components: labor, food cost and rent. Labor is a big input cost. Food cost is also important. Rent is critical because the business only has limited hours to generate revenue. So, you don’t want to overextend on rent in a location that looks busy at night but is closed during your operating hours.I’ll give you an example. You wouldn’t want to be next to an NBA stadium because the games played in that stadium are at night. You’d pay high rent – but miss the foot traffic.&nbsp;Selecting the correct site is really key.1851:&nbsp;The last few years have obviously been turbulent economically. Inflation has affected everyone. How are you navigating that without frequent price hikes that could upset your core customers?Jovita: Even with inflation, our guest satisfaction scores and net sentiment are best in class. That gives us some pricing power. We’ve increased prices modestly (while not fully covering input costs). Supply chain efficiency and menu engineering are also a focus. But the ultimate goal is pricing. We’re hoping to price for two-thirds of inflation and find efficiencies to cover the rest. Not all those costs are passed on to guests.1851:&nbsp;In your capital structure and footprint – kitchen size, equipment, square footage – it’s similar to full-service or fast casual, right? How do you optimize fixed overhead to ensure franchisees are profitable?Jovita: Keke’s restaurants saw an impressive average AUV of $2,089,007 in 2024 for all franchised restaurants that reported through the iLumen Reporting Software, with the top half of franchise restaurants seeing net sales of $2,589,666, according to the brand’s most recent Franchise Disclosure Document. * This allows our franchisees to see a bigger return on investment. Brand standards and demand, particularly on weekends, help cover fixed costs.1851:&nbsp;And as you scale more franchise units, when do economies of scale kick in? Are there frictions in realizing efficiencies now?Jovita: Having been a part of a larger system like Denny’s gave us some leverage for contracts, purchasing and support. This allowed us to generate savings and economies of scale, which we maintain today. Technology transitions are helping as well. Construction costs are a focus. We aim to bring them down even more.When you hit a 1.5 to 2 sales-to-investment ratio, that’s the sweet spot. A payback period of three to four years allows any concept to grow quickly.1851:&nbsp;That three to four-year payback seems to be the magic number. Brands that can engineer that model tend to explode because institutional investors and multi-unit operators can see the ROI.Jovita: We’re always working hard to get there. Reducing construction costs is a big initiative and will drive growth.1851:&nbsp;The brands that can do it attract serious growth…Jovita: Next year is going to be massive for us. With the egg crisis behind us, we’re focusing on franchise growth, controlling costs and leveraging technology. The foundation is laid for robust comp sales and profitability.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe">https://1851franchise.com/kekes-breakfast-cafe</a>About Keke's Breakfast CafeKeke's Breakfast Cafe is a Florida-born restaurant chain specializing in breakfast, brunch, and lunch favorites. Known for its freshly made meals, Keke's offers a wide range of options, including pancakes, waffles, omelets, and other classic dishes. With a commitment to high-quality ingredients and excellent customer service, Keke's Breakfast Cafe provides a welcoming and relaxed dining experience for customers of all ages. The cafe currently operates in Florida, Georgia, Tennessee, Nevada, Texas, Colorado and California, with other locations in multiple U.S. states slated in the near future. For more information, please visit&nbsp;<a href="http://www.kekes.com">www.kekes.com</a> and follow Keke's on Instagram, Facebook, and LinkedIn.* ( We had 25 franchise restaurants report full-year information through iLumen.)&nbsp;

Why Breakfast-Only Franchises Might Be the Secret Weapon of Restaurant Profitability

lucas-jovita-interview

At&nbsp;<a href="https://www.kekes.com/franchise">Keke’s Breakfast Cafe</a>,&nbsp;the high-volume, low-hour breakfast and brunch franchise,&nbsp;culture is more than a line in a corporate handbook; it’s the backbone of the brand’s identity at every level of the restaurant experience. Long before guests even receive the food they ordered, they feel the immersive atmosphere and attitude that defines the&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe/info">Keke’s</a> experience — one rooted in warmth, familiarity and comfort, creating an energy that drives a genuine experience.&nbsp;For a brand expanding briskly across the U.S., protecting that culture has become just as important as delivering a great dining experience. For&nbsp;<a href="https://www.linkedin.com/in/christieschatz/">Christie Schatz</a>, Keke’s director of human resources, who has spent two decades helping restaurant brands fine-tune their training and empower their workforce, the chance to build on Keke’s dedication to culture was a major draw, as was a role that helps shape the decision-making behind the guest dining experience.“What really inspired me was the people at Keke’s,” Schatz said. “People first — that's in our guiding principles.&nbsp;It's a new brand, and I loved that they already had guiding principles laid out. Combine that with the growth, and I thought, ‘Wow, this is a great opportunity to take what I've learned and bring it to Keke’s to make it even stronger.’ I love the people at Keke’s; they’re warm and sincere.”&nbsp;<h2>Follow The North Star</h2>Keke’s culture begins and ends with people. In her role, Schatz is acutely aware of what can and cannot be trained. Without the right people, cultures can crumble–and finding them requires both clarity and consistency.Today, there are more than 80 locations, and franchise owners are responsible for assembling their own teams. That makes selecting the right franchisees crucial, as they set the tone for how Keke’s culture trickles down to every level.“Culture starts with guiding principles. They’re your north star, your core values. On day one, team members should understand them. You provide tools and information so they can grow within the organization,” Schatz said. “People are always the underpinning of culture. Hiring the right talent is essential.”<h2>A Strong General Manager</h2>As the restaurant industry continues to evolve, establishing a positive culture can have ramifications that go beyond the information entered on an online comment form. Empowering team members remains a Keke’s hallmark, which impacts not only talent development but also long-term retention.&nbsp;It all starts with the right people. In each location, selecting the right general manager can have a profound impact that sets the pace. A general manager with strong communication skills can help define culture and keep it a priority, leading to happier team members with a vested interest in success, which, in turn, helps deliver a better guest experience.“The war for talent is real, especially post-COVID. How you treat and engage people is key. In corporate cafes, managers focus on engagement beyond day one. Connecting people is critical. Open lines of communication and constant engagement are essential,” Schatz said. “Hiring the right manager is also critical. They shape the team member experience, which directly impacts guests, team productivity and efficiency. Focusing on management ensures the team delivers for the guest, which supports profitability.”<h2>What Sets Keke’s Apart For Franchisees</h2>People first. It’s a simple idea, but it defines Keke’s culture in terms of its approach to team members and guests. Authenticity matters. At Keke’s, culture is more than words.&nbsp;Engagement and communication help the right general manager do more than train a reliable workforce — they help build teams that drive culture. Looking ahead to 2026 and beyond, Schatz's core vision is franchise alignment that elevates both guests' and team members’ experiences.&nbsp;“Without great people and culture, you’ll feel it right away when you walk into any restaurant,” Schatz said. “At Keke’s, I felt welcomed, important and celebrated from day one. That emphasis on people is a huge advantage. Look at people as a differentiator. Do the people in the organization have passion, care and concern for the brand? Do they live by the guiding principles, or is it just words on a wall? That was why I left a company after 25 years for Keke’s. The culture and guiding principles are authentic.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe">https://1851franchise.com/kekes-breakfast-cafe</a>.

How Adam Perez Strengthened the Kekes Breakfast Cafe Brand

MORE STORIES LIKE THIS