Business Spotlight: Family Farmhouse

For the Farmhouse Restaurant, 50 years of business in historic downtown Branson has been maintained by a solid base of customers and sustained through fair business practices that prioritize high quality products and competitive wages. While adaptability is essential, Joey Davis – who owns the restaurant through J & R Land LLC, according to Missouri secretary of state records – said consistency has been key to the Farmhouse’s longevity. Customers come for familiarity and nostalgia, and managing the restaurant means walking the line between accommodating change and keeping tradition.

“It’s just being consistent,” Davis said, “and if it’s not broke, don’t fix it.”

The Farmhouse Restaurant was purchased in 1976 by Roger Davis, who died in 2019. A longtime entrepreneur, Roger moved to Branson from Illinois where his ventures included owning a coffee shop and TV business. Shortly after arriving in Missouri, Roger met and married Joey Davis. Branson was small at that point, and the busy season was short. The Davises differentiated themselves by remaining open 24/7. At that time, the restaurant was mostly run by the family with the help of a few employees, which meant there was generally always a Davis on deck.

“We’ve done a lot of work ourselves in the restaurant,” Joey Davis said.

Today, the Farmhouse is open from 7 a.m. to 8 p.m. daily with a staff of 40. During the busy season, seats stay full with a 30 to 40 minute wait time. What was originally a music hall upstairs is now a gift shop, and while some menu items have changed, and business practices have evolved over the years, the Farmhouse is a time capsule. That historic aesthetic, Davis said, is part of the restaurant’s draw and has contributed to creating a secure base of long-term customers, both local and out-of-town, who know what to expect when they come to visit.

“You have people who come back over and over again, and I’m always just amazed,” Davis said.

Establishing long-term relationships with employees has also been a bedrock of success, said Shawn Hawkins, who is a co-manager with Beth Rushing. Hawkins was hired in 2007 as a dishwasher and host and worked his way into management through mentorship with Roger Davis. Amy McKenzie was hired at the Farmhouse in 1979 and, although she is retired, she still comes to cook two days a week.

“They’re like family to me,” she said. “The Davises are good people to work for, and they care about their employees very much and take care of us.”

Davis said offering competitive wages has always been a priority. Doing so has served the overall longevity of the restaurant by reducing turnover and attracting serious employees who want to stay long-term. Because the staff remains small, there are not many management positions to fill, and that allows higher wages across positions.

The Farmhouse has stayed in business through 50 years of nationwide economic hurdles, including fluctuating ingredient costs. According to the National Restaurant Association’s 2026 State of the Restaurant Industry Report, food costs have increased by 34% from pre-COVID pandemic levels, and 95% of full-service operators that participated in the study indicated elevated food cost was their primary concern following the avian flu outbreak and tariffs. Of those surveyed, 90% reported raising menu prices and 63% sought alternative suppliers in response to rising costs.

One of the Farmhouse’s highest costs right now is eggs, having spent $74,000 on the core ingredient in 2025 alone. In response to overall cost fluctuations, the restaurant recently raised some of its menu prices by 3%, primarily dinner and dishes with protein. It still is a relatively small increase, Hawkins said, as the restaurant tries to not make jumps too high or too quick.

“The Farmhouse really takes on a lot of the costs there because they want to be economical for the customers and slowly introduce it as the change comes in,” he said. “[Joey’s] done really good at making sure those costs are what they should be by the time they hit.”

Though it’s expensive to continue buying free-range eggs at that price point, Davis said it’s not something she’s willing to compromise on. When selecting ingredients, the deciding factor isn’t the lowest price but fair prices for excellent quality.

“They want the best ingredients, and they pay that out,” said McKenzie. “I think that’s why the food comes out so much better because it’s better ingredients, and people know what to expect when they come in here.”

If an investment is worthwhile to the long-term well-being of the restaurant, Hawkins and Davis agreed the decision becomes clear. Learning how to navigate those choices of where to spend more for higher quality versus where to cut back has been essential over the past 50 years.

“She puts money back into the business,” Hawkins said.

The Farmhouse building itself is an investment. Operating out of an approximately 100-year-old structure isn’t without its complications, but its location on Main Street makes it a part of Branson history and is part of the overall draw.

“The location is one of the biggest helps for the rest to succeed,” said Hawkins. “Roger picked a good location.”

Davis said she is not considering moving to a newer structure. Though she’s thought about adding a location, she has no immediate plans to do so.

“I’m satisfied here,” she said. “It’s a big part of my life.”

She also added that she has no plans of retiring any time soon.

“People stop me or come up to me, telling me how they love this place, and we shouldn’t change anything,” Davis said. “I feel blessed and grateful. I haven’t done anything special. It takes all of us to do what we’ve done here.”

The Farmhouse will offer menu specials in July to celebrate its 50th year. A limited number of free souvenir cups to commemorate the occasion will be provided, along with T-shirts for purchase.