Tom Main didn't initially plan to open a second restaurant. However, the unique opportunity in Carmel inspired him to create a dining establishment that offers great food while also positively impacting the community. Since 2015, Tinker Street, Tom's restaurant in Indianapolis, has delighted diners with its rotating menus and exceptional service.
“I told developers there was less than a 1% chance I'd open another restaurant,” Tom explains.
As he learned about the North End Apartments' inclusive housing community that included adults with developmental disabilities, he realized the significant impact a restaurant could have. He says,"I've always wanted to hire people with developmental disabilities, making this project a wonderful opportunity to merge two passions."
Now a family business, Tom brought his daughter, Alyse, on board several years ago to temporarily head human resources and training. In the following years, she also took on operational responsibilities.
“In the beginning, she just came in to clean up some HR items, and then I needed her to work some manager shifts. She ended up staying, and the rest is history. It’s a blessing to be working with Alyse, a former head of HR for a Fortune 1000 company. But, she started in the restaurant industry from the ground up,” says Tom.
Alyse confirms, "I stepped into the operations role to help out and gain experience in restaurant operations and guest services. Many corporate skills, like employee relations, translate well into this business."
Located in Carmel’s North End, Freeland’s is close to a neighborhood where residents with
developmental disabilities are living independently for the first time. “Jobs for people with disabilities have always been a passion for Dad,” says Alyse. “We now have three of these individuals successfully working at Freeland’s, including two who started with us from the beginning.”
The Mains prioritize a safe workplace based on mutual respect among team members. “The longevity of our employees at Tinker Street is unprecedented,” explains Alyse. “Many team members have been with us for more than three years. It's a credit to my Dad."
Tom and Alyse embraced the challenges of opening Freeland's. "We're fortunate to have the loyalty and continued support of our staff and the Carmel community. It’s a humbling and grateful experience to see the staff's growth, and we're grateful the business is doing well now,” explains Alyse.
To create the desired energy and feel, Tom reduced the original plans from 5,000 to 2,500 square feet. “People love a restaurant because of the way they feel in the space: the food, the people, the setting,” he says. “Our goal is to create an inviting space that's cocoon-like, where guests can enjoy themselves and leave their worries at the door.”
At Freeland’s, there are no televisions to distract from conversations. “Tom wanted to create the feel of a 1950s dinner party,” explains Alyse. “You're stepping into a home to enjoy conversation, exceptional food and service.”
Guests enjoy meals on 90% recycled china, either donated by repeat diners or upcycled.
Community involvement is central to Freeland's kitchen, where Chef Braedon Kellner grew up five
minutes away. A classically trained French chef at The Culinary Institute of America, Braedon is energizing the menu.
“Chef Kellner served as executive chef at Tinker Street, and it’s a joy to collaborate with him
again,” says Tom.
Freeland’s partners with the local Fields Market Garden to select and offer on its menu the freshest ingredients.
Freeland’s proudly honors its original homeowners from 1841, and is committed to tradition with
innovation. On the plate, the team is striving for inventive, delicious dishes that diners wouldn't make themselves, yet there’s a familiarity to them. Staff members want to continue to evolve the guest hospitality experience.
"It took 3 years and 8 months to open Freeland's," says Tom. “At times, during that process, I would forget why I did it. But, in hindsight, when I get to see the joy it brings to our guests, it makes the entire experience worth it.”