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    Podcast: How Farm Burger Built a Better Better-Burger Concept

  • Cofounder George Frangos discusses the brand's high-quality sourcing practices and how it manages to scale while maintaining its farm-to-table ethos.

    Rinne Allen

    Subscribe to "Fast Forward": iTunes | Spotify | Google Play | Stitcher

    Following the success of Five Guys, which grew to national prominence in the early 2000s, Americans fell in love with better burgers. The category boasted a higher-quality product than standard quick serves, along with more upscale sides and beverages and cozier dining rooms. Brands like Shake Shack, Mooyah, Hopdoddy, Burger Lounge, Burger 21, BurgerFi, and countless others sprung up in the wake of Five Guys’ massive success and have expanded all over the country.

    One startup brand, though, is out to build an even better better-burger experience: Farm Burger. The Atlanta-based concept was cofounded by a farmer, Jason Mann, and it remains deeply dedicated to a farm-to-table ethos and sustainable sourcing practices. Its beef is grass-fed and its menu changes with the seasons.

    The company launched as a spinoff of the full-service restaurant Farm 255 in Athens, Georgia, opening its first location in Decatur, Georgia, in 2010. Farm Burger has since expanded to 11 locations in Georgia, North Carolina, Tennessee, Alabama, and California.

    In the latest episode of “Fast Forward,” Farm Burger cofounder George Frangos sits down with QSR editor Sam Oches to discuss the brand’s origin story and expansion plans, and how it manages to scale with such a strong commitment to quality ingredients. Stream the podcast above, or click on the links to subscribe wherever you listen to podcasts.

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