Revival

Derek Franks loves his role as restaurateur. He offers a firm handshake, ushering you in with a smile, an effortlessness that comes from years of perfecting the art of hospitality. Franks graduated from high school in Asheville, but he later matriculated in food and beverage.

Franks, General Manager of Happs Place Bar and Grill in Glenville, started his career managing the Biltmore Dairy Bar. By the time he was 25, he traded in milkshakes for marinara, joining Carrabba’s Italian Grill as general manager. Over 20 years with the franchise, he opened the seventh Asheville location in 1996, then became a managing partner in 2001 and a joint venture partner in 2010. After Carrabba’s, he joined RA Sushi Bar Restaurant as regional vice president until 2017 and served as vice president of operations until 2019. He was senior vice president of operations for Ida Claire in Texas before receiving the phone call that brought him back to North Carolina in 2021.

“Chris Sullivan, one of the co-founders of Outback Steakhouse, introduced me to his friend Rex Farrior, an attorney out of Tampa,” Franks recalls. When the iconic Glenville dining establishment, once known as The Brown Skillet and later Happs, closed in 2017, Farrior waited for a new owner’s second revival. When none came, he purchased the building himself. “Rex had a vision for what he wanted here. He had the idea for the outside patio and wanted to respect the history of a business that was successful for a very long time,” Franks recalls.

The winning combination of corporate-level food and beverage leadership with grass-roots appreciation echoes through every corner of the revitalized and reimagined Happs Place Barn and Grill. Historic photos and wall text adorn the walls, while the Happs Place website offers homage to a combined legacy of 250 years of Glenville history.

But Happs isn’t just any lake-day restaurant. A putting green, cornhole boards and band stage surround the 360-degree bar and fireplace on the outdoor covered patio. Pizza is cooked in a 900-degree Italian pizza oven, and wine enthusiasts will swoon over the climate-controlled wine cellar located near the intimate indoor bar area. Patrons can rent out the Secret Room for private dinners, reserve the Happs' Trolleys for an adventure with between 15 and 30 friends, or have the Happs Food Truck and Comfort Cabin come to them.

There’s more to Happs than just providing an enjoyable atmosphere and quality food at reasonable prices. “We bought the trolleys for weddings and private events," says Franks. "But each Monday we use them to go to a different country club and bring their industry employees down to Happs for karaoke night. We offer an industry discount and give them a place to get away”. Franks shares that a lot of the people who are members of Friends of Lake Glenville are regular customers. "They hold their awards party at Happs Place after the lake cleanup, and we donate gift certificates for the boat parade. I couldn’t believe it when they told me how much garbage they take out of the lake. Water testing and everything they do is so important; it is our pleasure to partner with them,” says Franks.

Franks is investing a lifetime of hospitality experience at Happs. “When I started my career, I had a great mentor, and I thought I was good at my job,” he says. “But when I moved up to overseeing multiple restaurants, I managed a lot of people who did certain things really well—you don’t know what you don’t know.” Franks says he’s taken what he’s learned and applied it to his current work. “I always thought if I could ever go back to managing one restaurant, I would do it this way.”

Perhaps the most significant contribution Happs Place is making to the community won’t be felt for many years, when the next generation of Derek Franks decides to return home after decades of gathering professional acumen. “I’ve worked in the restaurant business for 30 years, and I’ve never worked with an entire staff that are under 22 years old,” he says. “I’d say about 95% of our front-of-house staff and 55% of our back-of-house staff are from Western Carolina University. They apply as freshman and work through graduation. We don’t care about their work history; we are looking for people with great manners. Most of my bartenders start as hostesses and work their way up; this bar is as busy as any bar in Atlanta. The confidence and skills they build here will serve them in any industry they enter—nursing, teaching, law enforcement, or construction. Employees in the food and beverage industry tend to gain better communication, relationship-building, and multitasking skills.”

Franks credits his front and back-of-house leadership, Jordan Sybounheuang and Chef Kyle Shuey, with the success of Happs Place’s training program and its high employee retention. “Without them, this wouldn't be possible. Kyle was Rex’s first hire at Happs Place. His ever-changing menu of house-made dishes and commitment to quality are key. Jordan started as an opening bartender and worked her way up. She fosters an environment of trust and compassion with our staff. Having her on the floor every day ensures our success.”

What’s the next chapter for Happs Place? “We are known for live music and are looking to do a ticketed concert. We have a set of bleachers that seat up to 1,000. Rex is the idea guy, a real visionary. I’m just the executor,” Derek smiles, “Every year there are new ideas, you never know with this place.”  happsplace.com