Point of Interest: Homegrown Hospitality

January 1, 2026

By Haley Banwart

For nearly five decades, The Machine Shed has served as a time-honored tribute to the heartland and the people who keep it running — American farmers.  

Since opening its doors in 1978, the farm-to-table inspired family of restaurants has remained true to founder Mike Whalen’s original vision: To celebrate Midwest farming values through homemade comfort food and hospitality. 

Every Guest is a Friend  

“The Shed,” as it’s fondly known, was born out of a simple, yet enduring, concept to create a place where people could gather and enjoy the flavors and fellowship that define farm life.  

“Every guest is treated as a friend. That’s the mentality we live by, and it goes back to farming communities and the idea of sitting down for a shared meal,” says Brandon Uehran, vice president of operations with Heart of America Group. “We’ve always stuck to our roots, and that’s what has allowed us to be successful.” 

Today, Heart of America Group operates five Machine Shed locations across the Midwest, including the original restaurant in Davenport and the iconic Urbandale location, a familiar landmark situated between Iowa’s major interstates.  

Scratch-Made & Proud of It 

Serving breakfast, lunch and dinner daily, The Shed has become a beloved dining destination known for its classic homestyle cooking. The menu hasn’t changed much in nearly 50 years, but according to Uehran, that’s precisely the point.  

“We’ve been consistent since day one in giving customers the best experience we can and serving some of the same dishes everyone knows and loves,” he explains. “That includes our famous baked potato soup and our scratch-prepared mashed potatoes still made with lumps from the original recipe.” 

Whether it’s sourcing sweet corn and cheese locally or being meticulous about meat selection, The Shed continues to prioritize quality ingredients, including some of the best farm-raised pork, turkey and eggs that have earned regional and national recognition. 

“You didn’t really see pork on menus before The Shed,” says Uehran. “We were one of the first restaurants to feature pork prominently, and now our pork loin and Iowa chop are among our award-winning dishes.”  

Rooted in Relationships  

Over the years, The Shed has found thoughtful ways to evolve while preserving its traditions and character. Seasonal menu features complement long-time classics, and small updates — like the addition of wine service — have kept the dining experience fresh and relevant without changing what makes it special.  

While the recipes have stood the test of time, Uehran says the real secret to The Shed’s success is its people. Many staff members have been part of the team for decades, some since the doors first opened, and others with multiple generations of their family employed.  

“The Shed isn’t just a restaurant, it’s home,” shares Uehran. “Our people are the heartbeat of our company. They play a critical role in creating relationships and an experience that keeps guests wanting to come back for more.”