Clarissa Neely took an untraditional path to becoming a franchise owner of Eggs Up Grill. A Certified Registered Nurse Anesthetist, Neely’s journey to restaurant ownership began with a conversation with another franchisee, who “knew how much building generational wealth and leaving a legacy for my family meant to me,” Neely recalls. That spark of inspiration and alignment with her long-term goals drove the big career jump, and her background in healthcare translated perfectly to hospitality and taking care of customers. She opened her first location last year in Evans, Georgia, and she plans to expand across the region.
Kris McLellan took a similarly unconventional journey to franchising, but in a different sector. A former banker and stay-at-home mom, McLellan now operates two thriving restaurants in Athens and Madison, Georgia. “I was looking for a business that would allow my family and I to be involved with the community and provide opportunities for others to find a place to belong,” she says.
McLellan and Neely share lessons in becoming first-time franchisees, leaving their mark, and their advice for other aspiring women entrepreneurs.
What initially sparked your interest in restaurant ownership, and why Eggs Up Grill specifically?
Neely: Honestly, it all started with a conversation. Another Eggs Up Grill franchisee shared his experience and spoke so highly of both the brand and the investment. He knew how much building generational wealth and leaving a legacy for my family meant to me. Hearing his story and seeing his passion for Eggs Up Grill made me realize this was the perfect fit for my own journey. That spark of inspiration, paired with my own goals, is what led me to Eggs Up Grill—and I haven’t looked back since.
McLellan: I was looking for a business that would allow my family and I to be involved with the community and provide opportunities for others to find a place to belong. I was drawn to Eggs Up because we love breakfast, the hours of operation are well suited to family life and mostly the culture of the organization, “The DNA .” It was evident in our meetings and discussions with the franchise team that they lived it and we wanted be a part of it.
Clarissa, how has your experience as a CRNA shaped your leadership style, team management, or approach to building a service-focused business?
Neely: With nearly 12 years as a CRNA and 18 years in nursing, I’ve learned how to lead, follow, and—most importantly—collaborate with people from all walks of life. Healthcare taught me the value of teamwork and empathy, and those lessons translate beautifully into the restaurant world. I’m passionate about serving my community and creating a space where hospitality isn’t just a buzzword, but a way of life. That spirit of care and collaboration is at the heart of everything we do at Eggs Up Grill.
Kris, what skills from your banking career—and your years as a stay-at-home mom—have proven most valuable as a multi-unit operator?
McLellan: The most valuable skill from my years in the bank is probably the leadership and communication abilities I developed as a manager and training director. Of course having basic accounting and business knowledge is also valuable. But the most important thing I do is build relationships with people, both team members and the public.
Women founded nearly half of new U.S. businesses last year. Do you feel like part of that momentum?
Neely: It’s honestly humbling. I didn’t set out to “break the glass ceiling,” but now that I’m here, I’m proud to be part of this wave of women making their mark in what’s often a male-dominated field. It’s exciting to see so many women stepping up, building businesses, and supporting each other along the way.
McLellan: I believe it is fantastic that so many women are starting businesses. I am thrilled to be a part of the increasing woman-owned companies. For me, the drive to be an entrepreneur has always been there, and I am thankful that I acted upon it. I am sure every female business owner has her own unique story to tell about what led her to the place she is in today.
What is driving more women toward entrepreneurship today?
Neely: In my opinion, it’s about the freedom to create something meaningful on our own terms. Women want to innovate, to bring fresh ideas to the table, and to make a positive impact in their communities. There’s a real drive to build businesses that reflect our values and vision.
What were the biggest barriers you faced when transitioning into the restaurant industry, and how did you navigate those early challenges?
McLellan: I think staffing was, is, and always will be my biggest challenge. We opened our first location shortly after COVID. The workforce at that time was very scarce, and people were less motivated to work in food service than probably ever before. Our team was smaller than we needed and that meant my entire family had to put a lot more hours in than we expected. We just worked hard and built a team culture that made folks want to work with us.
Neely: The learning curve was real. I had to start thinking outside the box—how to maximize my investment, how to hire the right people, and how to build a team that truly shares my vision. My approach? Invest in my people, share my vision openly, and support their growth. I’ve found that when you genuinely support your team, they become your biggest champions.
How has the franchising model supported your journey—especially as a first-time operator entering a completely new industry?
Neely: Eggs Up Grill’s franchise model has been a lifesaver. As a first-time operator, knowing I can reach out to the CEO or anyone on the corporate team for guidance has made all the difference. Their support has been unwavering—whether I’m facing challenges or celebrating wins, I know they’re rooting for my success just as much as I am.
McLellan: The systems that the franchise provides make the process of operating the restaurant something that I can execute. There are a lot of moving parts to running a successful restaurant, many of those I would not have had an understanding of without the Franchise help.
How do you choose locations, understand local demand, and tailor the guest experience for your communities?
McLellan: The Eggs Up brand team provided us with information in our local markets. At the time we opened, there were few competitors in our market. We have become quite involved in the communities we serve. We listen and consider guests and staff members’ suggestions and feedback. In the past two years, at least three new breakfast concepts have opened close to us, yet we have not really experienced a decline in our business.
Neely: I believe in listening first. As someone who wasn’t a local, I leaned on the community to tell me what they wanted and needed. There’s so much joy in bringing something special to a place and hearing, “We’ve been waiting for a restaurant like Eggs Up Grill!” That feedback fuels me, and with guidance from the EUG corporate team, we make sure our restaurant feels like home for everyone.
Eggs Up Grill is known for its strong culture. How do you bring that culture to life in your restaurants and ensure teams feel supported and valued?
Neely: Hospitality is at the heart of everything I do. My background in nursing taught me the importance of service and community, and I love connecting with guests, hearing their stories, and making everyone feel welcome. It’s about creating a space where both our team and our guests feel like family.
McLellan: We live it. Everyday, in every position we assist with, with every person we engage with. We also provide continuous coaching and reinforcement of expectations.
What are some operational or financial lessons you wish you’d known before opening your first restaurant?
McLellan: Our first build out and opening was a complete learning experience. In spite of guidance and consulting provided by the brand team, we still had several challenges with our contractor. Several of these cost us financially. The only way these things could have been avoided was for me to have a better understanding of the process … that comes from experience. Our second location was a much more streamlined process , due to my experience and some improvements made on the brand side.
Neely: Oh, where do I start? I wish I’d known the importance of having a financial cushion for the unexpected. And, honestly, the realization that not everyone will share your drive or vision. But that’s okay—what matters is finding and supporting those who do.
What does smart, sustainable growth look like to you?
Neely: For me, it’s all about community support and expanding our brand in meaningful ways—like catering for local events and becoming a true cornerstone in our area. I want Eggs Up Grill to be the go-to spot for celebrations, great food, and lasting memories.
McLellan: We have not committed to expansion yet. I have yet to find the right people to manage alongside me. Operating three locations will require more team development. If I am able to find those individuals, I will consider a third location.
What’s one piece of advice for women opening their first restaurant or stepping into franchising?
Neely: Don’t let yourself get overwhelmed. Do your homework—research your franchise, understand what makes them successful, and go in with your eyes open. And remember, not every day will be sunny, but even the tough days are opportunities to learn and grow. Stick with it, and you’ll be amazed by what you can achieve.
McLellan: Be prepared to work very hard. Build a support system and lean on them. If you don’t have the knowledge of commercial construction enlist the help of someone that can assist you through that phase and keep a very close eye on the project. And remember, you can do hard things and people need to respect you for it.
