A franchise known for its certified Angus beef steaks has revealed its growth plans for 2026.
New York Butcher Shoppe, a neighborhood butcher and specialty market, is closing in on its 50th location and has 9 openings planned. This includes new locations in Texas, North Carolina, South Carolina, Florida, Georgia, and Tennessee. The franchise also sells wine wines and chef-crafted meals.
Currently operating 42 locations in 10 states, this year New York Butcher Shoppe is preparing to enter Virginia and Maryland for the first time. Additionally, the brand is finalizing two multi-unit development deals in Alabama and St. Louis, Missouri.
“The growth we’re seeing right now is a direct reflection of the confidence our franchise partners have in this brand and the business model behind it,” said Joseph Giordano, vice president, corporate and franchise development, at New York Butcher Shoppe. “As we expand into new states and welcome more multi‑unit operators, it’s clear that The New York Butcher Shoppe offers a rare combination of strong unit economics, operational support, and a concept that truly resonates in every community we enter. The opportunity ahead of us is tremendous, and we’re just getting started.”
The brand recently entered into a strategic investment partnership with The Foundry Group, a venture capital firm with a focus on restaurant development based in Boulder, Colorado.
In Colleyville, Texas, a suburb of the Dallas-Fort Worth metroplex, owner Ruth Nokes has witnessed success and is preparing to open a second location.
“We chose The New York Butcher Shoppe because it felt like the perfect blend of premium offerings and a proven business model, but just as importantly, we knew it would be a true partnership. From the beginning, it was clear they were just as invested in our success as their own,” Nokes said. “Opening our second location is a big milestone for us; and it validates what we’ve built with our first store and gives us the chance to expand that same passion into a new community.”
New York Butcher Shoppe said franchisee candidates should have a minimum net worth of $350,000 and $50,000 in liquid assets.
The estimated all-in start up cost ranges between $478,000 to $613,000 with an average footprint of 1,400 to 1,800 square feet. A Wine Bar Prototype ranges from $672,000 to $832,000 and typically occupies 2,500 to 3,000 square feet.
For more information about New York Butcher Shoppe franchise opportunities, visit https://www.nybutcher.com/franchise.
