There are people who think you’re crazy for not opening a place in Times Square.
Franklin: Those people can own a chain of not-very-good restaurants if they want to. I’m pretty happy with just one that’s pretty OK. Don’t want to lose control of it, don’t want to have a bunch of other people cooking stuff. You can only be in one place at a time. I don’t want to sell out. We cook 106 briskets a day. That’s enough.
There aren’t even enough cows to be had. Even now, that’s a constant issue. We use all-natural stuff. Not into growth hormones. Antibiotics, I can live with — we all get sick sometimes. There aren’t a lot of beef companies that do that stuff. We go through about 45,000lbs of brisket a month. We use all Prime. There’s really only one supplier that can work with us and get that much. There’s not a lot of that to go around. That probably accounts for less than 1% of the overall beef supply, and I betcha I’m buying, like, all of it. That’s a big reason expanding would be hard — but not the biggest reason. The biggest reason is that we just don’t want to.