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Who We Are. 


By the end of 2024, Sx3 will be the largest franchisee group of Broken Yolk Cafe, with annual system sales of $35M.

Sx3 is a growing Southern California-based restaurant group with operations in California and upcoming projects in Nevada and Texas. We were the first franchisee of Broken Yolk Cafe, and by the end of 2024 will be the largest franchisee group with annual system sales of $35,000,000. Sx3 was created with the goal to create and streamline multiple franchised restaurant concepts that consistently out-perform system sales and profit benchmarks. An additional focus is placed on restaurant concepts that are staples of the everyday American lifestyle and that have staying power through the ups and downs of the U.S. economy.


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Randy Corrigan

Randy began investing and operating restaurants in 2010. In his decade+ career, Randy has delivered an average Cash-on-Cash return of 31% to his investors. Whether it was coming out of the 2008 financial crisis or the 2020 pandemic, Randy played an integral role in steering Sx3 and its restaurants through the challenges that plagued many of his peers. Randy is focused on operations, business development, financial analysis, and ensuring Sx3 grows in a smart and strategic manner. 


In his previous career, Randy worked for the Los Angeles Lakers in their Corporate Development department for nine seasons.

Randy lives in San Diego with his wife and three kids. When Randy is not growing Sx3, he can be found on the golf course and at his kids sporting events!  


McKenzie Cox

McKenzie has owned and operated restaurants since 2011. With a background in real estate development and sales, her passion and expertise is restaurant design and construction. She is also instrumental in the branding and menu development for new concepts. This coupled with McKenzie’s experience and knowledge of corporate governance, human resources, operations and financial analysis, McKenzie is an integral part of new store openings and day to day operations. 

McKenzie doubles as the lead designer for the Broken Yolk Cafe franchise and has designed for numerous other restaurant brands.

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Barry Tu

Barry has extensive experience in opening and operating high-performing start-up and franchise restaurants. He focuses on optimizing the guest experience for each of the concepts and overall strategic growth for the stores and the company. Prior to restaurants, he launched a successful automotive reconditioning franchise which he developed into the largest of its category in San Diego County.


Stacy Meronoff 

Stacy is the Chief Growth Officer for SX3. Stacy is responsible for the expansion of the company’s hospitality brands and real estate footprint. Before joining SX3, Stacy handled portfolio-wide leasing & asset management oversight at Cruzan, a vertically integrated owner-operator focused on commercial real estate assets throughout the West Coast. Prior to Cruzan, Stacy was a broker at CBRE for 9 years, specializing in leasing and sales for office properties. Stacy graduated from Cal Poly University, San Luis Obispo where he was a member of the NCAA Division I Tennis team and a Big West Conference All-Academic First Team recipient.

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Jody Hoglen-Vazquez
California, Nevada, and Texas

Jody comes to the Sx3 team with over 20 years experience in the restaurant industry.  At Sx3, she works with store leaders to develop employees and to improve processes and procedures. She also assists owners with new store openings to ensure procedures are being followed.

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Adam Lister
Nevada and Texas

Adam comes to SX3 with 20 years of experience in the service industry. Adam's experience ranges from Fast Food to Fine Dining. As a Market Director he gets to focus on what he is most passionate about and that is the continual development of both his personal skills and that of his teams. This development helps to drive excellent operations and fuel the continual growth of our company. 

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Brittany Clark-Rentenbach

Brittany has spent the last 10 years in the service industry specializing in training and brand specifics. She comes to the Sx3 team with the skills to ensure the brand has thorough training and skill replication, food and health safety standards, and consistently excellent customer experiences.

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Johny Browne 

Johny is an army vet who came to SX3 with over 20 years of restaurant experience. At Sx3, Johny helps behind the scenes with a variety of projects. His goal is to help support the restaurant managers and Sx3 staff succeed by making their tasks easier and allow the team to focus on an excellent guest experience. 

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Anthony Ibarra

Anthony brings with him 10+ years of customer service and food industry experience. He has worked every position in the food retail business, from entry level part time work to full time management roles, making him an approachable and reliable resource for employees. His leadership skills are learned from experience and a personal understanding of each of the roles he oversees. Anthony brings to the table clear goals and standards that he wishes to implement company wide in an effort to create a fair and cohesive work unit that will benefit all.

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