From left: Monte Silva, chef Alex Belew and Christopher Thomas
Even in these times of extreme economic uncertainty, there are still some entrepreneurs who are willing to plunge forward into the breach with new projects. Three of them have recently announced that they are joining forces to launch a new organization that will “create restaurants and event concepts in Franklin, Tenn., while highlighting the South’s best makers and producers.”
The new group is called Made South Hospitality, borrowing its name from co-founder Christopher Thomas’ series of food and drink festivals and holiday markets that he has organized over the years, usually at The Factory at Franklin. Thomas will continue to put on these events as part of the new venture, but he will be joined by two hospitality veterans to expand into the world of restaurant operations. Heading the operations side of the new company is Monte Silva, a longtime fixture in the local hospitality industry, with management stints at spots like Acme Feed & Seed, Fleming’s Steakhouse & Wine Bar, Merchants, Bound'ry, Watermark and Jeff Ruby. Chef Alex Belew will head up the culinary side of the business, drawing on his experience in the kitchen at restaurants such as Blackberry Farm, Spoon & Stable, Husk Nashville and Brasserie Jo. Most recently, Belew has owned and operated Dallas & Jane, considered one of the best restaurants in Rutherford County.
I recently spoke with Silva about the challenges involved in starting up a new venture under the shadow of the CoronaDome. “It’s been really cool,” he said. “I’ve been looking for an opportunity to do something encouraging during this time.” Silva has been sharing his advice and experience with members of the industry who follow along with his posts on Facebook and LinkedIn in his #Restaurateur series, and now he is ready to put some of his ideas into practice again.
“I see a lot of opportunities ahead for restaurants that come out the other side of this,” Silva said. “Now’s the time to restructure, become more efficient. Never will there have been so much talent available to employ in this market. It’ll be kind of like free agency in sports!”
Belew reached out to Silva late last year for advice for his restaurant, which had been punching above its weight in the Murfreesboro market. “I said I’d help him out and help promote the restaurant,” recalled Silva. The duo adjusted the restaurant’s hours to better align with the early-bird preferences of Dallas & Jane’s patrons and were actually able to boost sales by offering fewer services during the week. “Then we made the pivot to carryout with family meals, a butcher box of meats, curbside cocktails and half-price wine,” Silva said.
Belew also started up a daily online cooking class to keep himself front-of-mind with his customers, inviting guest chefs such as Maneet Chauhan and Skylar Bush, with Silva pitching in with some cocktail knowledge every now and again. Belew met Thomas through one of the Made South events and introduced him to Silva. Thomas had never intended to be a restaurateur, but has long been interested in hospitality and the beverage scene. “Chris never thought being involved with a restaurant was in his skill set, but he has the right mentality and marketing talents,” recalled Silva. “We hit it off right away, and we started spending more time together.”
Thomas will act as COO and help with the overall management of the company, which is currently courting investors with the possibility of adding future offerings for specific restaurants as they open new locations. The group currently has an eye on a spot in Franklin for their first new restaurant venture together. Silva and Belew will concentrate on restaurant management and culinary operations as well as assisting Thomas with the Made South events going forward.
Silva is excited about the future, saying, “There are going to be some opportunities to pick up equipment and new locations because unfortunately, not every restaurant is going to make it through this. I've worked for a lot of great bosses, but being fully in charge of the destiny of the company will be very exciting. If we do poorly, it’ll be on me, Chris and Alex, but our success will be dependent on the people we hire.”
Made South Hospitality plans to announce their first new restaurant concept soon, with eyes on opening later in the fall. Besides conceiving restaurants, Made South Hospitality will also continue to plan new special events. The first under development is the Franklin Food & Wine Festival, tentatively scheduled for spring of 2022.
