Hidden Gems: Meet Patrick Murray of Franzl’s Franks

Today we’d like to introduce you to Patrick Murray.

Patrick, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’m a gay identifying, classically trained opera singer, who started this sausage stand after going out one night in west hollywood. I was craving something substantial that wasn’t the usual pizza or tacos. Having completed my masters degree in Vienna, Austria, under the auspices of a Fulbright Scholarship, I remembered a street food called a käsekrainer. It’s a massive sausage, stuffed with Emmental cheese, that is shoved inside a toasted baguette, filled with ketchup and mustard. It’s absolutely delicious! Interestingly enough, the best käsekrainers are located at a stand directly behind the Vienna State Opera House. After the show audience members and cast and crew alike would come to this stand and discuss the opera they just saw. It’s a very uniquely Austrian cultural experience, as Vienna is considered the capital of classical music and it is engrained into Austrian culture. I decided to start Franzl’s Franks to combine my love of this food, opera, and create cultural exchange and education.

Franzl’s Franks is more than just a food stand, it’s a total experience. I am known to break out into spontaneous operatic song, prancing around in my bespoke rainbow sequence lederhosen. I manage the LA chapter of Opera On Tap, an international non-profit that brings opera out of the theater and into public spaces. I have partnered with them to provide singers and events at my stand to help people experience this wonderful art form. At times I have drag queens passing out samples and I have a curated DJ playlist that combines classical music with dance hits which gets people dancing in front of my stand.

That same night in West Hollywood I noticed something interesting. This neighborhood that has been a safe space for queer folks to celebrate who they are and go out amongst others like them has become increasingly straight. Bartenders, dancers, patrons, and more importantly many business owners are straight. I believe we should include queer folds and allies alike, however I wondered how many of these business owners are giving back to the queer community that supports their business. I decided to donate a portion of my profits to queer non-profits to give back to my community. Every quarter I donate to various causes. It’s small to start with however as my business grows I will be donating more. It’s so important in a world that is becoming increasingly hostile towards queer folks that we support these causes. My contributions are generously matched by the Edward F. Limato foundation, as well as many business that I partner with.

Franzl’s Franks is a celebration. Our motto is “Sausages that serrrve!” We serrrve incredible food, we serrrve out community, and we serrrve confidence. You are beautiful and loved just as you are. It’s our differences and individuality that make this world better. To quote mother Ru, “You betta work!”

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
When I started Franzl’s Franks, it was just me, a folding table, a little grill, and whatever I could shove into my Honda Accord. I’d set up on the street, hoping to catch people’s attention and share a little taste of something different—Austrian-inspired food with personality and passion. I knew it would take work, but I never imagined how intricate, unpredictable, and emotionally demanding it would become.

Right before my very first official market, my car broke down. Just like that, everything I’d planned for was suddenly on hold. I relied on sheer pluck and the generosity of good friends who lent their time, and SUVs, to making my first market day a success. The next day I drove my broken car to a dearlership and bought a brand new pickup truck but then that truck broke down, too, right before launching at a new market I’d fought hard to get into. It felt like every time I took one step forward, something tried to knock me back down. But somehow, I kept showing up.

Now I’m doing five markets a week. What started as a ragtag street setup has grown into a full-time operation, but nothing about it has gotten “easy.” There’s still the constant hustle. Each event involves loading and unloading heavy equipment, often at 6am, setting up from scratch, maintaining food safety standards outdoors, and packing it all up again, just to get home and unload it all over again…street parking. Ugh.

Behind the scenes, there’s been an overwhelming amount of red tape to navigate. Dealing with multiple government departments—health, fire, city, county—feels like running a never-ending obstacle course. Answers are rarely clear, rules are constantly shifting, and one missed step can set everything back.

And then there’s the emotional side, which no one really prepares you for. There have been days filled with pride and joy—seeing customers light up, hearing that someone came just for Franzl’s —but the lows can be isolating. There have been moments of self-doubt, of exhaustion, and of questioning whether it’s all worth it. This journey has tested me in every way possible, and yet, here I am—still building, still learning, still dreaming. Starting a small food business isn’t just about cooking and serving—it’s about constantly problem-solving, advocating for yourself, and pushing through fear and fatigue to keep the vision alive.

Even in the hardest moments, I believe in what I’m creating. And I know it’s only the beginning.

Contact Info:

• Website: https://www.franzlsfranks.com
• Instagram: @FranzlsFranks