50 Eggs Hospitality Group – Where Bold Ideas Become Iconic Restaurants

The Leading Hospitality Group Driving Restaurant Industry Trends and Award-Winning Dining Concepts

Since 2001, 50 Eggs has successfully launched 44 restaurants across 9 states and 2 continents. Establishing itself as a powerhouse in the hospitality industry, the group has partnered with top chefs such as James Award-winning Frank Bonanno, James Beard-nominated Chef Jeffrey McInnis, top chef Patrica Yeo and Michelin star chef Danny Grant, and one of the world‘s greatest chefs: Tetsuya Wakuda.

50 Eggs’ concepts have consistently ranked among the highest-grossing independent restaurants in the U.S. The group’s ability to deliver trendsetting culinary experiences has driven 1 million annual guests, reinforcing its reputation as a leader in restaurant innovation, high-volume hospitality, and luxury dining.

 

Also, 50 Eggs has helped to create branding and marketing strategies for several national liquor brands raiders and hotels.

Fearless, Focused, and Unstoppable Leadership

At 50 Eggs, leadership isn’t just about titles—it’s about relentless ambition, an instinct for what’s next, and a refusal to settle for ordinary. With a laser focus on business and brand strategy, company culture, guest service excellence, food and beverage management, and strong restaurant sales practices, our leadership team is dedicated to creating experiences that keep guests returning for more.

John Kunkel

About The Visionary Behind 50 Eggs

John Kunkel is the founder of 50 Eggs, which Restaurant Hospitality magazine named among the “Coolest Multi-Concept Companies in the Land.” From his early days on the East Coast to culinary deep dives across Asia, Kunkel developed an instinct for what makes food unforgettable—and more importantly, what keeps guests coming back. His ability to blend brand strategy, hospitality innovation, and restaurant investment expertise has made 50 Eggs a dominant force in the industry. His leadership has earned him recognition as one of the top restaurant developers in the U.S., with accolades that include: Ernst & Young’s Entrepreneur of the Year Award (Florida Hospitality) An Honorary Doctorate from Johnson & Wales University Featured in Bon Appétit, Condé Nast Traveler, Forbes, Haute Living, Nation’s Restaurant News, Modern Luxury, CNBC, and more. Under Kunkel’s guidance, 50 Eggs continues to set new benchmarks in hospitality, pushing the boundaries of restaurant development, guest experience, and culinary excellence.

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Previous Concepts

OUR 50 EGGS STORY

IN THE LATE 1960’S FILM ‘Cool Hand Luke’, Paul Newman’s devil-may-care attitude lands him in a Florida jail for cutting off parking meters. Outnumbered, his cellmates dare him to eat 50 hard-boiled eggs in an hour. Fueled by stubborn instincts and a refusal to conform, Newman rises to the challenge, proving that with unwavering determination, anything is possible. His egg triumph not only earns him respect but also embodies the essence of rebellious, unshakable spirit that uplifts those around him.

At 50 Eggs, we adopted this same ethos. Like Luke, we are a driven, passionate team from all walks of life. We focus on fostering a strong company culture, delivering exceptional guest service, excelling in food and beverage management, and continuously developing our people through training and development programs. These elements set us apart, but it’s that ‘Cool Hand Luke’ attitude that truly defines us. We are a family, guided by our Core Values, and led by the philosophy that “We Can Eat 50 Eggs”.