New York Butcher Shoppe, the neighborhood butcher and specialty market known for its Certified Angus Beef steaks, wines and chef-crafted meals, is accelerating its growth in Georgia with a new three-store development agreement in the Atlanta market and an additional franchise location set to begin construction in Smyrna.
The three-store agreement with David Martin will bring New York Butcher Shoppe to Johns Creek, Cumming and Buford, Georgia. The Smyrna location, owned and operated by franchisees Robert and Kelly Smith, will begin construction shortly.
The growth builds on the Greenville, South Carolina-based company’s existing presence in metro Atlanta, where it operates three locations in Sandy Springs, East Cobb and Milton, including one corporate-owned store and two franchise locations.
ATL attractive for franchises
“Atlanta continues to be one of the most attractive franchise markets in the country,” said Jim Tindal, CEO of New York Butcher Shoppe. “We already have a strong foundation in the region, and we’re excited to continue growing with franchise partners who understand their communities and share our commitment to quality, service and hospitality.”
The International Franchise Association’s 2026 Franchising Economic Outlook ranked Georgia as the third best state for franchise growth in the United States, citing population growth, business-friendly policies and ongoing economic development.
“We’re seeing tremendous interest from entrepreneurs throughout Georgia who are looking for brands with strong customer loyalty and proven operating models,” said Joseph Giordano, VP of corporate and franchise development at New York Butcher Shoppe. “David brings a great vision for growing the brand in North Atlanta, while Robert and Kelly will introduce the New York Butcher Shoppe experience to another thriving community in Smyrna.”
One-stop shop for dinner
Founded in 1999 in Mt. Pleasant, South Carolina, New York Butcher Shoppe offers hand-cut meats, chef-prepared entrées, specialty grocery items, wines and cheeses. The company has positioned itself around becoming part of customers’ weekly routines, whether picking up steaks for the weekend, grabbing prepared meals or receiving recommendations from team members.
The brand operates 42 locations across 10 states and continues to expand through franchise development. It offers franchisees two build-out options: a traditional prototype with an estimated all-in startup cost of $478,000 to $613,000 and an average footprint of 1,400 to 1,800 square feet, and a wine bar prototype ranging from $672,000 to $832,000 that typically occupies 2,500 to 3,000 square feet.