{"id":2476,"date":"2025-08-25T13:00:00","date_gmt":"2025-08-25T18:00:00","guid":{"rendered":"https:\/\/talent24h.okdiario.com\/united-states\/?p=2476"},"modified":"2025-08-19T04:49:52","modified_gmt":"2025-08-19T09:49:52","slug":"goodbye-to-a-second-restaurant-aaron-franklin-explains-why-franklin-barbecue-will-never-expand","status":"publish","type":"post","link":"https:\/\/talent24h.okdiario.com\/united-states\/goodbye-to-a-second-restaurant-aaron-franklin-explains-why-franklin-barbecue-will-never-expand\/","title":{"rendered":"Goodbye to a second restaurant: Aaron Franklin explains why Franklin Barbecue will never expand"},"content":{"rendered":"\n<p>The pitmaster behind Austin\u2019s famed smokehouse just explained\u2014plainly\u2014why expansion isn\u2019t happening anytime soon. If you were holding out hope for a second outpost, this may settle it.<\/p>\n\n\n\n<p>On the Aug. 12 episode of Not A Damn Chance! podcast, Franklin Barbecue co-founder Aaron Franklin said opening a second restaurant is off the table. \u201cOh we could. It sure would be a bummer though\u2026 it would kill the magic,\u201d he said, noting a new site would make the original \u201cnot nearly as good.\u201d So why not add a second pit?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-why-franklin-barbecue-says-expansion-would-dilute-quality-and-hurt-sourcing-across-the-operation\">Why Franklin Barbecue says expansion would dilute quality and hurt sourcing across the operation<\/h2>\n\n\n\n<p>Franklin argued that copying the experience would inevitably lower standards and strain the supply he insists on. He told hosts Neen Williams and Michelin-star chef Phillip Frankland Lee that \u201cthere aren\u2019t enough animals\u201d for the exact beef he uses, and scaling would take \u201cthree years to raise the cows.\u201d Key takeaways from Franklin\u2019s remarks:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Quality would slip if the brand scaled, hurting the original restaurant\u2019s consistency and appeal.<\/li>\n\n\n\n<li>Sourcing is a bottleneck: the specific free-range beef he buys isn\u2019t widely available, and raising more takes time.<\/li>\n\n\n\n<li>Training a second team\u2014and the added environmental footprint\u2014would compound the risk and cost.<\/li>\n<\/ul>\n\n\n\n<p>Here\u2019s a quick snapshot of what he emphasized during the podcast:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Factor<\/th><th>Franklin\u2019s view from the podcast<\/th><\/tr><\/thead><tbody><tr><td>Quality<\/td><td>A second spot \u201cwould never be as good\u201d and \u201ckill the magic.\u201d<\/td><\/tr><tr><td>Sourcing<\/td><td>Limited supply; the beef he uses isn\u2019t readily available to others.<\/td><\/tr><tr><td>Timeline<\/td><td>Raising cattle to his specs could take roughly three years.<\/td><\/tr><tr><td>Operations<\/td><td>Significant training needs and broader environmental concerns.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Still hoping for a second spot? Franklin\u2019s rationale suggests the brand\u2019s charm depends on staying singular.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-podcast-remarks-outline-supply-limits-training-demands-and-environmental-concerns-for-any-second-franklin-barbecue-location\">Podcast remarks outline supply limits, training demands, and environmental concerns for any second Franklin Barbecue location<\/h2>\n\n\n\n<p>The conversation traced Franklin\u2019s arc\u2014from trailer days to brick-and-mortar success, TV appearances, books, and a James Beard Foundation honor\u2014before circling back to why expansion isn\u2019t \u201cin the cards.\u201d Even with overwhelming demand, he says the cost of doing it right, from cattle to crew, outweighs the upside.<\/p>\n\n\n\n<p>Franklin isn\u2019t anti-growth altogether. He also runs Austin\u2019s Uptown Sports Club and co-owns Loro, an Asian smokehouse concept with chef Tyson Cole, which now has two locations each in Austin, Dallas, and Houston. But when it comes to duplicating Franklin Barbecue itself, he says the standards, supply, and training needs make that leap unrealistic\u2014for now, if ever.<\/p>\n\n\n\n<p>Fans will likely keep making the pilgrimage to Austin for the original experience. If you\u2019re planning a visit, expect a line, a payoff, and\u2014according to Franklin\u2014the \u201cmagic\u201d that comes from keeping it one-of-a-kind.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The pitmaster behind Austin\u2019s famed smokehouse just explained\u2014plainly\u2014why expansion isn\u2019t happening anytime soon. If you were holding out hope for a second outpost, this may settle it. On the Aug. 12 episode of Not A Damn Chance! podcast, Franklin Barbecue co-founder Aaron Franklin said opening a second restaurant is off the table. \u201cOh we could. &#8230; <a title=\"Goodbye to a second restaurant: Aaron Franklin explains why Franklin Barbecue will never expand\" class=\"read-more\" href=\"https:\/\/talent24h.okdiario.com\/united-states\/goodbye-to-a-second-restaurant-aaron-franklin-explains-why-franklin-barbecue-will-never-expand\/\" aria-label=\"Read more about Goodbye to a second restaurant: Aaron Franklin explains why Franklin Barbecue will never expand\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":2477,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[22],"class_list":["post-2476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-viral"],"yoast_head":"<!-- This site is optimized with the 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