Today we’d like to introduce you to Adam Bresina.
Hi Adam, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers.
Growing up in rural Wisconsin, I found a love for the hospitality industry at a young age. Starting around the age of 12, I started helping out at my uncle’s bar. Lawn mowing, picking up trash after local baseball games, and washing dishes was how I spent many summer days growing up.
When it was time to get my license I started washing dishes at the local restaurant and events center. This is where my passion ignited. The chef told me all about the joys of working in the kitchen; that tomatoes aren’t always red, who’d have thought! This sparked a curiosity in me, and shortly after I was cooking at the restaurant, making pizza, and deciding this is what I would spend my life doing. It felt natural. It was the first time I felt truly confident and at peace with my surroundings. I was finally in my element.
Fast forward through high school and onto going to UW Stout to major in Hospitality Management with an emphasis on food science, culinary arts, and philosophy; opportunities kept coming up to hone my skills. At 19, I did my first 5 courses “Wine Dinner,” not even being able to try the wines but taking the tasting notes passed onto me by the sommelier and running with them. We cooked for over 100 people that night, and the confidence this inspired just fueled the fire.
From there, I had an internship at the prestigious Beach Point Club in Mamaroneck NY, slowing worked my way into Sous Chef roles at the local Steakhouses, and decided that when I graduated I would move to Minneapolis and work for the best chefs in the area. After a couple of years working through some of Minneapolis’ great restaurants, I eventually had the opportunity to be the chef at the beautiful Minneapolis Club, helping them rebrand, steer the ship through turbulent Covid 19 times, and coming up with countless different menus for a variety of events.
Working with top-tier hospitality professionals solidified my idea of starting my own business and doubling down on my dream of being an entrepreneur. 1 year of trying out different industries including being a Client Advisor for BMW Motorwerks, and Culinary Managing for Steele Brands, finally led me to open Egg on a Roll: a craft egg sandwich concept in the heart of the North Loop.
This idea had been rolling around in my head for years and after learning sales, corporate training programs, and how franchising works, I was ready to put everything I’ve learned to practice. Egg on a Roll looks to be the first modular sandwich concept focusing on ventless cooking equipment and a fine dinning approach to making the best sandwiches in a small footprint, low-cost build-out operation.
Egg on a Roll looks to the future of fast food, where the food is healthy, sustainable, and priced appropriately for the community it serves. I look forward to continuing to grow our following and within the next year, opening more locations across the Twin Cities Metro.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road to opening my concept has been a trialing at times; mostly in regards to self-doubt, financial situations, security, and the hope that people will see this vision for what it truly is.
The idea behind Egg on a Roll is to take the communal aspect of the New York City-style bodega, where everyone knows each other, stopping only for a brief moment in the rush of the morning commute to exchange the niceties of their day and bring it to another level.
I look to take the humble egg on a roll sandwich, add a bit of culinary flare, and spread it to the masses. The Twin Cities has been my home now for the last 5 years, and I couldn’t think of a better place to start this endeavor.
As you know, we’re big fans of Egg on a Roll. For our readers who might not be as familiar what can you tell them about the brand?
Egg on a Roll is the first modular kitchen concept that requires no commercial hood/ventilation system to operate. The idea is to partner with local coffee shops, corner stores, bodegas, apartment buildings, and hotels to bring a satisfying new take on the classic egg sandwich.
This is not your traditional fried egg. Instead, it’s a signature egg soufflé style preparation that is paired with a variety of different sauces, toppings, and bun types. The offerings range from umami bombs like our Forager, with marinated mushrooms and goat cheese, to unique combinations such as our Breakfast in Bombay, with chorizo, chili crunch, and a gram marsala spread. Our branding is unique, fun, and against the commercial grain. Everything from our branding to the way you interact with our instore kiosk is untraditional and may take some time for people to get used to. We are a cashless operation, focusing solely on ordering from our instore kiosk or ordering online through out website for pickup or delivery.
The beautiful part of this is that you can schedule your pick up for any time within business hours, we prepare it fresh before you arrive, and you simply walk up to the counter, holler out your name or order number, grab your favorite egg sandwich, and keep the day rolling. Though Egg on a Roll is fast food adjacent, every egg is cracked to order. No liquid eggs with added preservatives are to be found here. Therefore ordering from the kiosk instore means you can watch as we prepare your Egg on a Roll fresh to order in approximately 7-10 minutes, giving you time to chat with your neighbor, look around the bodega, and take a moment to prepare yourself for the day ahead.
Egg on a Roll is a craft egg sandwich, not just a breakfast sandwich. We look to satisfy your need for a quick and healthy meal any time of the day. Our operating hours are 7:30 to 3:30, Monday through Saturday, but we look to expand those even further as the business and demand grows.
Do you have recommendations for books, apps, blogs, etc?
The are so many books and podcasts that I use daily to help keep myself centered and looking toward the future. My favorite book at the moment is Unreasonable Hospitality by Will Guidara. It’s like the unofficial sequel to Danny Meyer’s Setting the Table, which I’ve read a dozen times or so. Understanding the ins and outs of hospitality takes a lot more work than most people give credit to, and these two books have been game-changers for me. As for podcasts, I have 3 that are constantly on.
Whether that be driving to work, doing dishes, or even prepping for a service, How I Built This, Armchair Expert, and A Bit of Optimism are my go-to choices to stay motivated. How I Built this gives such a great inside latk to how the best businesses started, struggled, and overcame obstacles to become what they are today. This was the podcast that motivated me to start my concept. Armchair Expert is pure gold. From the segments where they interview experts in their respective fields, to interviewing celebrities, it has such a genuine and honest approach that has opened my eyes to the various struggles and human conditions we deal with on a day-to-day basis.
It is also absolutely hilarious, and Dax Shepard has been my role model since I was a kid watching him in the silly movie Without a Paddle. Finally, A Bit of Optimism helps center me; reminding me to look for all the small joys within the day. Listening to this podcast on the way to work in the morning is almost a form of mediation; I’d be lost without it.
Pricing:
- Build Your Starts at $4.99
- The highest-priced menu item is under $10 dollars.
- We look to use the best ingredients possible while being able to stay affordable to everyone.
Contact Info:
- Website: https://www.eggonarollmn.com/
- Instagram: https://www.instagram.com/eggonaroll/
- Other: https://order.toasttab.com/online/egg-on-a-roll-201-n-5th-ave
