Andy Marshall’s food chain among US’s fastest-growing


Andy Marshall’s food chain among US’s fastest-growing

By MICHAEL ACKLEY

Williamson County restaurateur Andy Marshall’s food conglomerate — Marshall Family Foods — has cracked business magazine INC.’s top 1,000 of the fastest growing 5,000 U.S. companies.

Williamson County restaurateur Andy Marshall’s food conglomerate — Marshall Family Foods — has cracked business magazine INC.’s top 1,000 of the fastest growing 5,000 U.S. companies.

MFM, which operates the Puckett ‘s Grocery and Restaurant locations, as well as GRAY’s on Main in Downtown Franklin, was rated 978 on INC.’s list, which recognizes the 5,000 U.S. companies that have experienced the most growth in 2014.

“I was so busy at the time this list was announced, that I had no idea we would be listed,” Andy Marshall said. “I thought I’d be ‘Mr. Irrelevant’ and come in at 5000. I was shocked to be ranked as 978. It’s nice to be recognized.”

Marshall’s company has grown from 10 employees at the Lieper’s Fork Puckett’s location to more than 300 employees in restaurants spanning the Middle Tennessee area.

“I looked at my wife [Jan] during last year’s employee Christmas party, and I was overwhelmed. The place was packed to the brim with employees and families. It’s so important to think about not just about the individuals we employ, but their families. We have single mothers, husbands and wives, and young people who want to go college or buy their first home. It’s overwhelming to think about that. I think we have great people in this company.”

It is well known that success in the restaurant business is hard to come by and Marshall attributes his success to his people and having a simple philosophy:

“It is so difficult to make it in the restaurant business, but we believe in finding the right talent for all of our positions. We make sure to hire people who have servant’s hearts because we are in the people-pleasing business. We get applications all the time and if we have a good candidate, we will make room for them even if we don’t have a position open. We pay attention to every detail. I don’t like letting anybody down and if I do, I will make it right. I think that’s why we have been successful.”

Don’t expect the company to slow down anytime soon either — Marshall just closed on an antebellum mansion on 50 acres in Thompson’s Station.

“Homestead Manor is going to be a farm-to-table experience because we will have our own garden,” Marshall said. “We didn’t want to go with gourmet southern cuisine because that would have been a cliche. We’re thinking it will feature modern Italian cuisine with wood-fire steaks and homemade pastas.”

The property will also include a barn for events, which should be completed by the first of the new year. Marshall expects that the restaurant will open in late spring of 2015.

“For us, it’s all about opportunity and talent. My daughter, Clare, who is the director of operations does a great job. All of the employees in the company have done a fantastic job, and we wouldn’t be where we are without them.”

About The Author

Kelly Gilfillan is the owner-publisher of Home Page Media Group which has been publishing hyperlocal news since 2009.

Related posts

Leave a Reply