Big things are in store for Maxwell's Restaurant on Hwy. 96 East near the 1-65 Interchange, general manager Gus Sader said recently.

Renovation of the restaurant has been underway for four months. Sader said. The image of the restaurant is changing, Sader said, but not the homestyle buffets and cooking the restaurant has been known for.

We are trying to project a home-away-from-home atmosphere that businessmen and women are trying to find,''Sader said.

Men, in particular miss home cooking,'' Sader said "So what we are doing is keeping the tradition of home cooking so the businessmen and women at all levels can enjoy a good home-cooked meal."

Chef Howard Phillips has been with the restaurant five or six months now and said he does what the customers want when it comes to menu planning.

"We do what the customer wants," Phillips said "I try and fix a traditional meal and let them tell me what they want "

Phillips enjoys the Southern style of cooking and said his favorite meal to prepare is Southern fried chicken.

We would like to be identified as uniquely qualified in keeping the tradition in Franklin for country cooking,''Sader said.

Sader has been with Mycor Inc. of Arlington, Va., since February of this year. Originally joining the company as regional director of sales and marketing, he has taken over as general manager of the restaurant and Maxwell's Best Western Inn.

"I joined the company myself in February of this year as regional director of sales and marketing'' Sader said. "I have been sent here as general manager to reposition this property and Maxwell's Inn properly in the marketplace''

We would like for this restaurant to be identified as totally individual of Maxwell's Best Western Inn," Sader said

Cosmetic changes for both the outside and interior of the restaurant are being considered, Sader said, and new flatware and glassware has been purchased to compliment the new look.

Serving three buffets daily, the luncheon and dinner buffets feature two soups, eight different salads, three hot vegetables, one hot potato and two differert choices of meat. A large dessert table is available to satisfy the sweet tooth, Sader said

The breakfast buffet opens at 6:30 a.m. and runs until 11 a.m., Sader said. Homemade breads, fresh fruit, grits, hashbrowns and two different meats are available for the early riser, Sader said.

Sunday brunch is also served from 11 a.m. until 3 p.m., Sader said. Hand carved roast beef, fried chicken and/or turkey and dressing are just a few of the things available for brunch.

Sader is a graduate of the Institute International of Glion in Switzerland with a degree in hotel and restaurant management.

"Franklin is a very peaceful, quiet town and it makes me feel very comfortable after spending so many years in a fast-paced place," Sader said. "I have discovered the warmth of the south is real and found in Williamson County. "

The Review-Appeal - Thursday Morning, August 8, 1985