In Germantown, at 9155 Poplar Ave., Eggs Up Grill has opened its first of three Memphis-area eateries, aiming to be more than just a restaurant. This South Carolina-based establishment has embraced the philosophy of being a “second-chance company.”
Local owner Jason Heckendorf and his wife, Roseann Heckendorf, along with two other couples, Lamar and Dana McCubbin, and Wayland and Conja Rice, own the local Eggs Up Grill franchise. They are committed to providing opportunities for individuals who may have faced challenges in their lives.
“We want to bring people in as ‘second-chance individuals,'” explained Jason Heckendorf. “Whatever their situation may be, we want to give opportunities to them. Whether they are coming out of incarceration, have disabilities, are veterans, or have any other disability that might hinder their chances of finding employment elsewhere, we want to give them an opportunity here.”
The Heckendorfs, along with Lamar McCubbin, who also works at Sissy’s Log Cabin jewelry store in Memphis, are mentoring two young men from the community. The ultimate goal is to help these individuals operate their own Eggs Up Grill locations in the future, potentially expanding the franchise to its fourth and fifth Memphis-area locations.
Creating a positive and supportive environment is a priority for the ownership team. “We hope our stories can influence others and be a positive encouragement and let people know that we’re putting God first in everything we do,” Heckendorf added. “We try to create a culture and environment that’s inviting to the guests but creates something different for the team, as well.”
Eggs Up Grill has implemented various measures to foster a supportive workplace. For example, they have instituted a “no cussing” policy, which has had a positive impact on the staff. Tyrique Warren, the 21-year-old back-of-house manager, attests to the transformative effect of this policy, saying, “Ever since the rule was put on me, I don’t even know the cuss words anymore sometimes. I still have a little dread about having to go in to work, but once I get here and everything starts moving, and gears start moving, I’m like, ‘It’s another great work day.'”
Nathan Ahlrichs, the 20-year-old front-of-house manager, appreciates the unique work environment at Eggs Up Grill. He contrasts it with his previous job at Sonic Drive-In, where he worked with peers of the same age. “We’re working with adults, and this is what they do for a living. It’s a very serious thing, and that’s why a lot of people were drawn to this environment,” Ahlrichs explained.
In just two weeks of operation, Eggs Up Grill has already cracked close to 13,000 eggs by hand. Every order is meticulously prepared from scratch, with fresh ingredients and no canned goods. The menu offers a range of options, including breakfast, brunch, and lunch items like shrimp and grits, eggs Benedict, burgers, salads, and more.
While awaiting its liquor license, the restaurant plans to add mimosas by the glass or carafe to its offerings. Despite maintaining a faith-based approach, the leadership team emphasizes that Eggs Up Grill is open and welcoming to everyone. They hope that patrons will experience the warmth and positivity that emanates from the establishment.
Reflecting on his own journey, Jason Heckendorf shared, “I’ve been in recovery myself for six years. People gave me an opportunity in life, and I feel that that’s just something that everybody should do. We want you to feel like you’re at home when you come through our door. You’re our guest, and we’re here to serve you.”