Keke's Breakfast Cafe

Breakfast may be the most underappreciated daypart in the restaurant industry. But for&nbsp;<a href="https://www.kekes.com/franchise?utm_source=1851franchise.com&utm_medium=article&utm_campaign=lucas-jovita-interview-2731393" target="_blank" rel="nofollow">Keke’s Breakfast Cafe</a>, it’s a competitive advantage. And&nbsp;<a href="https://www.linkedin.com/in/lucasjovita/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=lucas-jovita-interview-2731393" target="_blank" rel="nofollow">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/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=lucas-jovita-interview-2731393" target="_blank" rel="nofollow">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;

Keke’s Breakfast Cafe Senior Director on Food Costs, Efficiency & Franchise Growth

1851 Franchise

We dig into how Keke's low food cost model changes the math for franchisees - and how it stacks up to full-service, fast casual and QSR operations.

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

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

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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

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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>.

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Keke’s Sets Sights on Columbus for Franchise Growth

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The Simple Secret Behind Keke’s Breakfast Cafe: Design for People, Then Scale

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<a href="https://www.kekes.com/franchise">Keke’s Breakfast Cafe</a>, the rapidly expanding breakfast and lunch concept, has been a familiar name in the Florida breakfast scene for years, but its profile is starting to grow well beyond its home state. In The Daily Meal’s new list of&nbsp;<a href="https://www.thedailymeal.com/2026195/restaurant-chains-take-over-in-2026/">10 Rising Restaurant Chains That Will Take Over in 2026</a>, the publication included&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe/info">Keke’s</a> as one of the concepts gaining traction at a time when the breakfast category continues to strengthen.The restaurant first opened in 2006 and has built a loyal following with a menu centered on made-to-order breakfast and lunch classics. Growth has historically been steady, but 2025 marked a turning point. Earlier in the year, Keke’s projected that it was on track to open more new restaurants than ever before.&nbsp;The Daily Meal also noted a major ownership change that was announced later in 2025, when the brand’s parent company was acquired by&nbsp;<a href="https://www.triartisan.com/">TriArtisan Capital Advisors</a>,&nbsp;<a href="https://treville.com/">Treville Capital Group</a> and&nbsp;<a href="https://www.linkedin.com/company/yadav-enterprises-inc/">Yadav Enterprises</a>. Once closed, the move will take Keke’s private, giving the chain more room to focus on long-term decisions rather than quarterly pressures with significant runway.&nbsp;All of this comes during a period when breakfast chains are seeing renewed interest from consumers looking for value and consistency. Keke’s, with its clean menu, craveworthy classics, approachable price point and established customer base, fits neatly into that demand.Read the full article&nbsp;<a href="https://www.thedailymeal.com/2026195/restaurant-chains-take-over-in-2026/">here</a>.&nbsp;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>&nbsp;

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After spending more than 20 years growing 140 Bojangles restaurants, Kim and&nbsp;<a href="https://www.linkedin.com/in/jeff-rigsby-a753b0b6/">Jeff Rigsby</a> are taking on their next chapter with&nbsp;<a href="https://www.kekes.com/franchise">Keke’s Breakfast Cafe,</a> signing a five-unit development deal for Upstate South Carolina. The husband-and-wife team plan to bring the Florida-based breakfast favorite to Greenville and Spartanburg, continuing their track record of building thriving restaurant brands in the region.They’re no strangers to multi-brand success. The Rigsbys currently operate Salsarita’s Fresh Mexican Grill and Donato’s Pizza, and they’re also the founders of Rigsby’s Wings and Grill, their own full-service concept.&nbsp;The Rigsbys first discovered&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe/info">Keke’s Breakfast Cafe</a> during visits to their second home in Orlando, Florida. They were immediately drawn to the warm atmosphere, attentive service and how Keke’s elevated classic breakfast dishes without losing their comfort and familiarity. When they discovered the brand had franchising available, they jumped at the opportunity.&nbsp;“My wife and I were out one day and ran into someone from Keke’s that we’d known for years. They mentioned the brand was starting to franchise outside of Florida, and we both laughed because it’s always been our favorite breakfast spot," Jeff said. "At the time, Keke’s was only in Florida, so we never imagined bringing it to South Carolina. After a couple of years of conversations — and already being big fans as customers — we decided Keke’s would be our next growth opportunity.”Keke’s checked every box — strong unit economics, approachable hours and a product they already loved as regulars in Florida. With the Carolinas continuing to see population growth and rising demand for daytime dining options, the timing was ideal for a seasoned operator to introduce the brand to the region.<h2>From Crew Member To Multi-Brand Leader</h2>Jeff Rigsby’s restaurant career began humbly — as a 16-year-old crew member at KFC in 1979. He quickly rose through the ranks, spending 17 years with the brand before joining Bojangles in 1994 as a multi-unit manager. Over time, he worked his way up to director of operations, overseeing 40 restaurants before taking the leap into ownership.“I had the opportunity to buy six restaurants in Asheville back in 2001,” Rigsby said. “We started there and grew to operate in six states — North and South Carolina, Georgia, Tennessee, Kentucky and Ohio. When we sold our majority interest a few months ago, we had 126 restaurants.”After stepping away from Bojangles to focus on more lifestyle-driven growth opportunities closer to home, the Rigsbys saw an opening in the Upstate market for a high-quality breakfast and brunch concept, such as Keke's Breakfast Cafe.&nbsp;“What really stands out to me about Keke’s is the attention to detail and the quality of the ingredients,” Rigsby said. “They don’t try to reinvent breakfast — they take the classics and make them special, from the way the food is prepared to how it’s presented on the plate. But the biggest difference I’ve noticed is the service culture. In this segment, guests often visit two or three times a week, and Keke’s does an exceptional job of building relationships that keep people coming back.”<h2>Bringing Keke’s To The Upstate</h2>The Rigsbys see Upstate South Carolina as an ideal spot for Keke’s. Since moving there in 1988, they’ve watched Greenville and Spartanburg grow into busy, fast-developing communities drawing people from all over the country.“Upstate South Carolina is really growing,” Rigsby said. “We’ve seen so many people moving here, and it’s just a great place to live. We think there’s a tremendous opportunity for Keke’s in this market.”The team plans to open the first location soon, with an emphasis on strong operations and thoughtful site selection. “It’s about getting quality sites and quality restaurants,” Rigsby said. “Once the first one is dialed in, we’ll expand.”<h2>Why Keke’s Stands Out</h2>Rigsby credits Keke’s success to its simple yet elevated approach to breakfast and brunch.“They take breakfast classics and really elevate them,” he said. “People in this segment come in two or three times a week, and Keke’s builds those relationships that keep them coming back.”The cafe’s operating hours, which end at 2:30 p.m., are another major advantage. “That schedule helps us attract great managers,” Rigsby said. “It’s a great quality of life for people in the industry, which helps us bring in top talent.”<h2>Building The Next Chapter Of Growth With Keke’s</h2>Supported by a proven management team and a focused development strategy, the Rigsbys are preparing to launch Keke’s Breakfast Cafe across Upstate South Carolina.“The unit economics are solid, the food and service are excellent, and the brand aligns perfectly with what we value,” Rigsby said. “We’re excited to get started — and my wife’s a big fan, so she’s ready for us to get rolling quickly.”As the first Keke’s cafes open across the Upstate, they’ll not only bring a fresh new breakfast option to South Carolina diners but also extend the Rigsbys’ legacy of people-first hospitality and community impact.If you’re interested in franchise opportunities with Keke’s Breakfast Cafe, visit&nbsp;<a href="https://1851franchise.com/kekes-breakfast-cafe.">https://1851franchise.com/kekes-breakfast-cafe.</a>&nbsp;

Restaurateurs Jeff And Kim Rigsby To Open 5 Keke’s Breakfast Cafe Locations In South Carolina

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

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