What is Franchising?
Why Himes Breakfast House
Below average start-up costs and above industry average volume make Himes Breakfast House a best-in-class opportunity.
Friendly, personable service, meaningful community connections, and freshly prepared chef inspired, southern dishes are the backbone of
Himes Breakfast House.
Bring your motivation and entrepreneurial spirit. We will teach you the rest!
Since Himes Breakfast House is an emerging brand, there is plenty of opportunity for single or multi-unit operators to get in on the ground floor.
Himes Breakfast House is led by an experienced and passionate team whose only goal is to ensure your long-term financial success by helping you maximize your sales, your profits, and your growth.
Operating six days a week from 7am-2pm, Himes Breakfast House allows you to take care of business and still have a life!
Minimum Liquidity
Requirement
Minimum Net Worth
Requirement
Estimated Cost to Open*
(Includes $40,000 Franchise Fee and Cost of Training)
Estimated Time to Open
Royalty
Minimum Marketing Spend
John’s journey into the restaurant industry began at a young age. At 14, he started as a dishwasher/busser in one of his parents' Shells Seafood restaurants, learning the ropes of the business from the ground up.
After completing his studies at the University of Florida, John returned home to take over the last remaining Shells Seafood restaurant. The Shells Seafood chain had once been a thriving enterprise with 50 restaurants spread across 5 states, generating an impressive annual revenue of over $100 million. However, the economic crash of 2008 had a significant impact on the chain, leading to downsizing and leaving only the original Shells restaurant in Tampa, FL.
During the early days of working the Shells dining room, John met his now-wife Jess, who shared his passion for the restaurant industry. Together, reminiscent of John’s parents who used to work the restaurant together in the 80’s, they set off on a journey to build a family and a business.
John & Jess eventually partnered with Roger Stahl, a longtime regular guest and industry veteran, and they set out to resurrect the iconic Florida brand. Over the next eight years, their efforts led to steady growth, they expanded from a single unit, which initially had a modest annual revenue of $1.3 million, to six units that generated an impressive annual revenue of over $14 million.
However, 2020 proved to be a challenging time for the restaurant industry, especially exposing the difficulties faced by nighttime full-service establishments.
In response to these challenges, John and Jess had a vision for a new kind of restaurant concept.
They envisioned a restaurant that catered to family-focused owner/operators, one with low start-up and operating costs, easy execution of food preparation, and flexible operating hours. An operation that would champion work life balance, allowing owners and their team to achieve success in the industry they love and still spend evenings with their family. An operation that blends the familiar charm and heartfelt hospitality of a family run business with the industrial and technological know-how of a modern restaurant chain.
Thus, Himes Breakfast House was born.
Co-Owner / Construction Management
Roger began his career in restaurants in the late 70’s as an equipment repair tech. In 1981, he decided to go into business for himself and started his restaurant equipment repair company, Bay Area Restaurant Appliance Corp. For thirty-four years he immersed himself in restaurant repair, equipment fabrication, facility maintenance and restaurant construction until he sold the company in 2013 to pursue a partnership with JC to rebuild the Shells Seafood Restaurant brand. His 30+ years in restaurant equipment and construction has allowed the pair to open restaurants at a fraction of the cost of a typical restaurant group.
Director of Restaurant Operations
Bill’s 30+ years’ experience in multi-unit restaurant operations and management have been instrumental in our expansion. Bill has over 15 restaurant openings under his belt and continues to train and develop teams for success. His experience and knowledge of the restaurant business is an excellent resource for our franchisees.
Director of Franchisee Support
Sarah’s 15+ years of restaurant operations have been instrumental to the implementation of systems and controls which guide the restaurant’s operation. Sarah developed the training outlines and manuals which help hold our team accountable to the high standards Himes Breakfast House set forth as a brand. Sarah has opened 6 restaurants in her career and will be hands on with your restaurant opening as well as all things training and back office.
Director of Training
Steve is the GM of the original Himes Breakfast House. His previous experience as a multi-unit franchisee of a national breakfast concept was instrumental in the development of the franchise program. He will be responsible for teaching you everything you need to know about running a Himes Breakfast House.
Steps to Ownership
Complete the form online and we will get back with you shortly!
A quick phone call to see if we are a good fit!
A one to two hour phone call to cover any initial questions.
The Franchise Disclosure Document (FDD) provides you with all the details you need.
Your chance to learn about our operations, marketing, support and unit economics.
Meet the team and live a day in the life of an owner of a Himes Breakfast House!
Congratulations! You've just become the newest owner of a Himes Breakfast House!
Reach Out To Learn More About Himes Breakfast House Franchise Opportunities
