Meet George Frangos of Farm Burger in Buckhead, Dunwoody, and Decatur

Today we’d like to introduce you to George Frangos.

George, can you briefly walk us through your story – how you started and how you got to where you are today.
I had been working in the restaurant industry and involved in the local, organic food movement when I began to consult for Jason Mann, a farmer, and partner in the Athens-based restaurant Farm 255. At the time, Jason also farmed at Full Moon Farms and ran Moonshine Meats, bringing a wealth of perspective and experience with farm-to-table cooking. We teamed up to start Farm Burger as an offshoot of his Farm 255 restaurant, with the goal to make locally sourced produce, pasture-based proteins and grass-fed beef accessible for everyone and not just in a fine dining environment.

Great, 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 positive response from our customers and community has made our business very smooth over the years; our dedicated and wonderful staff has made growth very easy. Our biggest challenge as we have grown has been in our sourcing. Over the years some of our farmer partners who we hoped to grow with for a long time had to cease operations or were not able to keep up supply. Although this caused challenges, it has always led to new and fruitful farmer partnerships.

Alright – so let’s talk business. Tell us about Farm Burger – what should we know?
Farm Burger’s philosophy is rooted in making ethical eating easy. We source local ingredients and products from each city we’re located in and use them to create delicious, affordable food with options for everyone, from vegans to those who just love a great grass-fed beef burger. While we specialize in grass-fed burgers, our menu includes favorites like superfood salads, sweet potato fries, and adult shakes and floats. We also proudly keep our company operations as green as possible, striving to recycle and use biodegradable packaging whenever possible, and treat this business and our regulars like family.

Is there a characteristic or quality that you feel is essential to success?
A two-month family trip through Europe when I was 11 opened me up to many cultures, foods, and ways of eating. I started watching PBS cooking shows, reading cookbooks and cooking family meals by the time I was 14. By 15, I had my first restaurant job and continued on to study restaurant and hotel management at Cornell University. So I guess you could say food and hospitality have been in my blood for a long time.

Pricing:

• • Grassfed beef burgers starting at $6.95
• • Lunch combos $8.50
• • Blackboard Burgers: $8-10
• • Lil Farmers Menu: $5.95
• • Sides and snack $3-$5
• • Local beers $4-$7

Contact Info:

• Website: www.farmburger.net
• Phone: 404.378.5077
• Email: info@farmburger.net
• Instagram: https://www.instagram.com/farmburger/
• Facebook: https://www.facebook.com/FarmBurger/
• Twitter: https://twitter.com/farmburger

Image Credit:
The photos are all by photographer Rinne Allen EXCEPT for the portrait of George Frangos, which should be credited “Courtesy of Farm Burger.”