At Daily Jam, the innovative brunch concept that serves omelettes, pancakes, breakfast sandwiches and more, you’ll find seven different types of mimosas. Infused with strawberry and basil, or steeped in grapefruit and sage, the flavorful champagne-based beverages are made with locally sourced fruits and other high-quality ingredients. By Jessica Jones
At Daily Jam, the innovative brunch concept that serves omelettes, pancakes, breakfast sandwiches and more, you’ll find seven different types of mimosas. Infused with strawberry and basil, or steeped in grapefruit and sage, the flavorful champagne-based beverages are made with locally sourced fruits and other high-quality ingredients. And if you can’t settle on just one, you can opt for a tasting flight of five.
“Alcoholic beverages are certainly an added benefit to our franchise model – a feature that other breakfast and brunch franchises do not typically have,” noted Berekk Blackwell, president of the Daily Jam brand. “Liquor, of course, gives great margins, and overall I think the bar creates a central nucleus in every single one of our locations.”
Launched in Tempe, Arizona, in 2011 and franchised in 2019, Daily Jam, which also serves avocado toast, hot and cold sandwiches, and salads, has been lauded by the Food Network for having the “best waffles in Arizona.” Revered by students and families as the “best breakfast in town,” Daily Jam’s reputation has grown rapidly over the past decade, cementing its place on the national food landscape as a fresh take on breakfast and lunch dining. Its bloody mary/mimosa menu is just one of the many facets that make this model unique.
“One of our main selling points as a fast-casual restaurant is the fact that we are a scratch kitchen – from the dressings to our waffle batters, everything is made in-house. We’re cracking raw eggs every day, shredding our own cheese – nothing is pre-made. We find that it makes a big difference in both quality and consistency.”
Offering a wide range of choices, from indulgent griddle items, like pancakes and waffles with all sorts of toppings, to more diet-conscious choices, such as a Morning Glory Omelette made with egg whites and avocado, the breakfast/brunch concept has a little something for everyone. Innovative drinks, like the peanut butter and jelly smoothie, keep customers coming back for more.
“Our goal is to put out items that are ‘craveable,’” Blackwell said. “That’s a word we use often to define our flavor profile because it’s what keeps our guests coming back – craveable flavors that you can’t find anywhere else.”
And Blackwell says the brunch model makes for a great franchise opportunity.
“A big selling point for a lot of our franchisees is the ability to maintain a decent work-life balance,” Blackwell concluded. “With our concept, you’re done by 4 p.m., so it’s more of a traditional work schedule. For many looking to launch a franchise, that’s a big consideration.”
For more information about Daily Jam franchising opportunities, call 833-447-3232, or visit dailyjamfranchising.com.
– Jessica Jones