L&L Hawaiian Barbecue, the largest Hawai‘i-based restaurant chain, marked the strongest opening month in company history in April 2026, with six restaurants debuting across the U.S. The milestone underscores sustained franchise momentum, with 12 new openings so far this year and rising demand for Hawaii’s Plate Lunch as the brand expands in both established and emerging markets.
The milestone surpasses the brand’s previous monthly high of five openings and builds on a strong start to 2026, with L&L to reach a portfolio of 250 restaurants this year.
New locations opened in Colorado Springs, Colorado; Duluth, Georgia; Sand Island and Ala Moana Center in Honolulu, Hawai‘i; Long Beach, California; and Randolph Air Force Base, Texas. Together, these additions bring the brand to more than 235 locations worldwide and strengthen its footprint in key markets across the West, South and East Coast.
The growth also reflects rising demand for familiar, hearty meals with a clear sense of place. As more guests seek fast casual food that delivers quality, speed and value, L&L’s Hawai‘i-rooted Plate Lunch continues to resonate in markets across the country.
This period of growth reflects a strong mix of experienced multi-unit franchisees and first-time operators. In Colorado Springs, Ron Chadwick Jr., expanded his regional footprint with another location, now operating six L&L restaurants across Colorado and Nevada. In Duluth, first-time franchisee Sam Kim introduced L&L to a growing and diverse community. Chao Tian “Tim” Pang opened his fourth L&L restaurant on Oahu, with his latest location at Ala Moana Center in Honolulu. Additional openings on Sand Island, Long Beach and at Randolph Air Force Base continue to extend the brand’s reach in Hawai‘i, California and Texas.
“At this stage, what stands out is the strength and range of operators behind each restaurant, from experienced multi-unit owners to first-time franchisees entering the system,” said Josie Akana, vice president of franchising at L&L Hawaiian Barbecue. “We’re seeing operators expand thoughtfully while introducing the Plate Lunch to communities where it still feels new. That balance allows us to scale while staying consistent in how we serve our guests.”
Many franchisees are drawn to L&L’s accessible business model and cultural foundation. With a total investment range of $253,950 to $838,460, hands-on training in Hawai‘i and a menu designed for operational consistency, the brand offers a scalable entry point for both first-time operators and experienced multi-unit owners. This structure continues to support expansion into new markets while maintaining brand standards across locations.
At the center of L&L’s menu is the Plate Lunch, a signature Hawai‘i meal featuring two scoops of rice, macaroni salad and a choice of protein. Popular items include BBQ Mix, Chicken Katsu, Kalua Pork with Cabbage, Loco Moco and Garlic Shrimp, reflecting the hearty portions and comforting flavors rooted in Hawaii’s local food culture.
“Opening six restaurants in one month shows the strength of L&L’s franchise system and the continued appeal of Hawaii’s Plate Lunch,” said Elisia Flores, chief executive officer of L&L Hawaiian Barbecue. “What makes this milestone especially meaningful is the mix of experienced operators and new franchisees helping us bring L&L to more communities across the country, including here at home in Hawai‘i. As we grow, we remain focused on protecting the quality, consistency and aloha that define the brand.”
Looking ahead, L&L Hawaiian Barbecue continues to build its development pipeline in key U.S. markets, with more than a dozen restaurants in development and additional openings expected throughout 2026 across California, Washington, Tennessee, Indiana and Maryland.
For more information, visit hawaiianbarbecue.com.
