Franklin's dining scene continues to evolve with the arrival of Truce, a "fine food fast" concept that uses clean, organic, and non-GMO ingredients. We sat down with owner and local resident Matt Frauenshuh to talk about the vision behind the restaurant, the story behind the name, and why Franklin turned out to be exactly the right place to plant his flag.
What's the story behind Truce's name?
Truce is really about what happens around the table. In our home, and in so many families we know, meal time can turn into compromise or even conflict. Everyone wants something different, and no one feels fully satisfied. We wanted a name that captured the idea of bringing peace back to that moment. "Truce" represents that simple goal, where no one has to compromise on quality, ingredients or experience.
Where did your passion for food and the restaurant industry begin?
I’ve spent much of my career in the restaurant industry, beginning with the early days of Fourteen Foods and growing it from a small group of restaurants into what it is today. That journey gave me a deep respect for both the operational side of the business and the people behind it. Over time, I’ve stayed focused on building strong teams, serving guests well and staying grounded in family and faith
What drew you to Franklin specifically as the home for Truce?
Franklin is home for us, so this location is very personal. Williamson County has a strong sense of community, is growing quickly and is full of families and professionals who are looking for exactly what we’re offering -- something that’s high-quality but still fits into a busy lifestyle. The early response has honestly exceeded expectations, and it’s been incredibly rewarding to see how quickly the community has embraced the concept.
Walk us through the menu philosophy. Is there a culinary point of view that runs through everything you're serving?
The menu is built on real, scratch-made food that people can feel good about eating. We start with thoughtfully sourced ingredients and keep everything as clean and intentional as possible, with no artificial additives or seed oils. From there, it’s about balance – bold, unique flavors, comfort and enough variety that there’s truly something for everyone at the table.
Is there a dish on the menu right now that you're most proud of or most excited for guests to try?
It’s hard to narrow it down, but I’m really proud of the Herb-Crusted Lemon Dill Salmon, the Glazed Pork Belly Bites and the Chocolate Chip Cookie Dough Cake. The Truce Latte and Truce Toast are especially meaningful because they directly give back to our partner, Love One International. Each of these dishes reflects the intention behind the menu, familiar favorites elevated through clean ingredients and thoughtful execution. I’m also excited for guests to experience the new summer menu, which reflects our commitment to keeping the dishes fresh and giving guests new reasons to come back and explore the menu.
What does success look like for you in this first year?
Success in year one is really about becoming part of people’s routines. If Truce is a place families and friends return to regularly, whether that’s a quick lunch, a weeknight dinner or a weekend meal together, then we’re doing our job. Beyond that, it’s about consistency: delivering great food, exceptional service and being the place where people feel taken care of every time they walk in. If we can build that in the first year, everything else will follow.
What's next for you? More Truce restaurants or other concepts?
Right now, the focus is on doing it right. We’re still in the early days of Truce, and our priority is making sure this location is everything we want it to be for the community. There’s a lot of opportunity to learn from guest feedback, evolve the menu and experience and keep improving the day-to-day execution. Whatever comes after that will be shaped by how well we serve this community right now.
EatTruce.com
"It’s been incredibly rewarding to see how quickly the community has embraced the concept."
"We start with thoughtfully sourced ingredients and keep everything as clean and intentional as possible, with no artificial additives or seed oils."