Nashville Restaurant Radio

Every restaurant operator knows the feeling: something breaks, a vendor doesn't show up, an invoice looks wrong, and suddenly you're spending hours managing maintenance instead of managing your business. In this episode of Nashville Restaurant Radio, we sit down with Eric Schell and Drew Strohm from OneTap to discuss how they're working to simplify one of the most frustrating parts of restaurant operations.Eric and Drew share the story behind OneTap, how the platform was built, and why they believe the maintenance industry is overdue for innovation. We dive into the challenges restaurant owners face when coordinating repairs, managing service providers, controlling costs, and maintaining accountability across multiple locations.The conversation goes beyond technology and into entrepreneurship, scaling a business, and what it takes to build solutions that genuinely solve problems for operators. Whether you oversee one location or a multi-unit brand, this episode offers valuable insight into how smarter systems and better processes can free up time, reduce headaches, and allow hospitality professionals to focus on what matters most: serving guests.If you've ever been frustrated by maintenance issues, vendor communication, or the endless chase to get things fixed, this episode is for you.

Live from Tennessee Flavors: Supporting the Future of HospitalityIn this special live episode of Nashville Restaurant Radio, we broadcast from Tennessee Flavors, the annual fundraiser benefiting Nashville State Community College's Randy Rayburn School of Culinary Arts. The event brings together some of the best chefs, restaurateurs, and hospitality leaders in Tennessee, all united behind a common goal: investing in the next generation of culinary talent.Joining the show is Nick Guidry, former owner of Pelican & Pig and now Director of Culinary for A. Marshall Hospitality. Nick shares insights from his transition from independent restaurateur to leading culinary operations for one of Tennessee's most respected restaurant groups, while discussing the importance of mentorship and developing future industry leaders.We also sit down with Marcio and Cynthia Flores, the husband-and-wife team behind Limo Peruvian Eatery. The Flores family shares their entrepreneurial journey, the growth of their restaurants, and their passion for bringing authentic Peruvian cuisine to Middle Tennessee while building a business rooted in family and community.Rounding out the episode is Ric Ewing, restaurateur and candidate for Tennessee State Representative. Ric discusses his background in hospitality, why he believes business owners need a stronger voice in government, and how his experience as a Board member at Nashville State has given him perspectiveFrom culinary education and entrepreneurship to leadership and community impact, this episode captures the spirit of Tennessee Flavors and the people working to strengthen the future of hospitality across our state.

What makes an experience unforgettable?In this episode of Nashville Restaurant Radio, Brandon sits down with Bill Miller, CEO of Icon Entertainment, for a conversation that goes far beyond venues, concerts, and business. Bill shares incredible stories from his career, including memorable moments with Johnny Cash, while revealing the philosophy that has guided his life’s work: creating experiences that bring people joy.From legendary entertainers to everyday guests, Bill explains why the most successful hospitality and entertainment leaders understand that people aren’t just buying products or services—they’re seeking connection, memories, and moments that matter.Throughout the conversation, Bill reflects on leadership, purpose, storytelling, and the responsibility that comes with creating spaces where people gather. His passion for making others feel seen, welcomed, and inspired shines through in every story.Whether you’re a restaurant operator, hospitality professional, entrepreneur, or simply someone who appreciates the power of a great experience, this episode is packed with wisdom from a leader who has spent a lifetime creating moments people never forget.Listen now for an inspiring conversation about joy, hospitality, leadership, and the stories that shape us.

In this episode of Nashville Restaurant Radio, Brandon sits down with Billy Deck, founder of Sunda and host/star of the PBS documentary Food Roots. Billy shares the deeply personal story behind the film, his Filipino-American upbringing, and the journey back to the Philippines that helped him reconnect with family, heritage, grief, identity, and purpose.The conversation moves through hospitality, Nashville’s evolution, Gen Z labor challenges, building restaurant culture, and why true hospitality starts with care. Billy also opens up about success, loss, mental health, the pressure of performing strength, and the power of documenting personal stories so they can help others.This episode is a reminder that restaurants are about far more than what is on the plate. They are about connection, memory, ancestry, healing, and making people feel seen.Topics include:Billy’s journey from Chicago to NashvilleThe story behind SundaHis PBS documentary Food RootsReconnecting with Filipino heritageFood as a language of loveLabor and culture challenges in hospitalityNashville’s growth and changing identityMental health, grief, and vulnerabilityWhy every family has a story worth preservingWatch Food Roots on Billy’s YouTube channel: @billybecklife

This all-new episode features Austin Smith, COO of Honky Tonk Party Ventures and founder of Party Fowl Hot Chicken.Whatever your opinion is on Nashville’s transportainment industry, Austin pulls back the curtain and explains how it really works. He also opens up about what actually happened with Party Fowl, shares stories from his friendship with Brandon, talks about playing softball with Shaquille O’Neal, and gives us a look inside everything Honky Tonk Party Ventures is building.From party buses to a freestanding bar to a hat bar and more, Austin and his team are doing some incredibly creative things in Nashville.If you’ve ever been curious about the transportainment industry, this conversation may challenge what you thought you knew.

In this episode of Nashville Restaurant Radio, Brandon sits down with Josef Gutzmirtl, a longtime Nashville operator with more than three decades in the restaurant business. Josef shares the journey behind building and sustaining beloved neighborhood staples like Boston Commons, Beyond the Edge, and Drifters BBQ through economic shifts, natural disasters, staffing shortages, and the ever-changing Nashville dining scene.The conversation dives deep into what independent operators are facing right now — rising food costs, labor challenges, property taxes, shrinking margins, and the pressure of staying relevant in a city growing at lightning speed. Joseph offers an honest look at the realities behind running neighborhood restaurants and why consistency, community, and perseverance matter more than ever.This episode is a reminder that local restaurants don’t survive by accident. They survive because operators continue showing up every single day, long after the glamour wears off.Topics Covered:- Josef’s 34-year restaurant journey- The story behind Beyond the Edge, Boston Commons, and Drifters BBQ- How Nashville’s growth has impacted local operators- Food cost inflation and margin pressure- Staffing and labor challenges- Property taxes and operational stress- Tornado and pandemic recovery- Building neighborhood restaurants that last- Why consistency matters more than trendsFollow Nashville Restaurant Radio for more conversations with the people shaping Nashville’s hospitality community. @nashville_restaurant_radio @naranashville

What does it really take to survive—and actually win—as an independent food business?In this episode, I sit down with Daniel Jimenez, owner of Above & Beyond Cakes, to break down the reality of building a bakery from scratch in a competitive market. This isn’t just about cakes—it’s about discipline, standards, and doing the hard things consistently when no one’s watching.We talk about what it takes to operate at a high level without the backing of a large brand, how to compete on quality and execution, and why independent operators have to think differently if they want to last.This is exactly why organizations like the Nashville Area Restaurant Alliance exist—to give businesses like Daniel’s the power, resources, and leverage they need to compete and thrive.⸻💡 What We Cover* Building an independent bakery from the ground up* The gap between passion and operational reality* Why consistency is the real competitive advantage* The pressure of delivering a physical product every single time* How small operators can compete without corporate backing* The mindset required to sustain and grow a family-run business⸻🧠 Key Takeaways* Independence is powerful—but it comes with zero margin for error* Systems and standards are what separate professionals from hobbyists* If you’re not improving your operation, you’re falling behind* Community and collaboration aren’t optional—they’re strategic advantages⸻👤 About the GuestDaniel Jimenez is the co-owner of Above & Beyond Cakes, a growing independent bakery built alongside his wife. Their business is rooted in craftsmanship, consistency, and a commitment to delivering high-quality products without cutting corners—values that define the next generation of independent operators.⸻🎧 Listen + FollowIf you believe in supporting independent restaurants and food businesses, share this episode with someone who’s in the fight every day.And if you’re an operator looking to get stronger—through better vendor relationships, smarter purchasing, and a real community—take a closer look at what we’re building with the Nashville Area Restaurant Alliance.

What built Broadway into a global destination—and why does some of that feel at risk today?In this episode of Nashville Restaurant Radio, I sit down with Barrett Hobbs, a multigenerational Nashville operator and founder of Cumberland Hospitality Group, for a candid conversation about the city’s growth, the business engine behind downtown, and the growing disconnect between those driving economic development and those shaping public policy. We talk about:* How Broadway became one of the most successful entertainment districts in America* The role independent operators played in building modern Nashville* Why Barrett believes city leadership is losing touch with business realities* The tension between neighborhood priorities and downtown economic interests* Property taxes, public policy, infrastructure, and the pressures facing operators* What happens when government and business stop speaking the same language* Why civic disagreement doesn’t have to mean personal divisionThis is not a conversation about choosing sides. It’s a conversation about perspective—how different people can want different things for Nashville and still care about the same city.Whether you agree with Barrett or not, this episode is an important look into how one longtime operator sees the challenges ahead.If you care about Nashville, independent restaurants, or the future of this city, this one is worth your time.

In this episode, we sit down with Bryan O’Kelly, Executive Chef of Husk Nashville, to talk about the realities of building a career in high-level kitchens, evolving leadership styles, and what it takes to run one of the most respected restaurants in the country.Bryan shares how he got his start washing dishes in Charleston while in college—and quickly realized the kitchen was where he belonged. What started as a job turned into a career fueled by intensity, creativity, and mentorship.🔥 From Dishwasher to Executive ChefEarly influence from chefs like Josh KeelerCareer path through some of the Southeast’s most respected kitchens:The importance of being developed inside strong systems vs. chasing titlesBryan breaks down how leadership in kitchens has evolved:Old-school fear vs. modern leadershipBuilding teams through respect, not intimidationCreating an environment where cooks actually want to stayHow menus are developed collaboratively at HuskBalancing creativity with the brand’s identityWorking with local farms and embracing seasonalityWhy constraints actually drive better food(Husk’s entire philosophy is rooted in local sourcing and seasonal ingredients, which gives chefs like Bryan a built-in creative framework. )What Bryan looks for when hiringWhy attitude > resumeThe challenge of finding people who actually careHow to develop young cooks into leadersA lighter side of Bryan:Music background and playing guitarTattoos, lifestyle, and personality outside of workThe importance of having an identity beyond the kitchenGreat kitchens are built on culture, not fearThe best chefs are developed through systems and mentorshipSeasonality and constraints create better food, not limitationsLeadership in restaurants is evolving—and that’s a good thing

On this episode of Nashville Restaurant Radio, I sit down with Jason Laiacona, Executive Chef at Miel, for an honest, unfiltered conversation about mental health in the restaurant industry.This isn’t a clinical discussion — it’s two people speaking from experience.We get into the realities of ADHD, substance abuse, and why the hospitality industry seems to attract people wired the way we are. Jason shares his personal journey, the lessons he’s learned along the way, and what it looks like to navigate this industry while trying to take care of yourself at the same time.We also talk about what’s happening at Miel — and why the culture there is working. In an industry known for burnout, Jason breaks down how a healthier environment is possible, and what it actually takes to build one.This episode is real, reflective, and one a lot of people in this industry will see themselves in.In This EpisodeJason Laiacona’s path as Executive Chef at MielMental health in the hospitality industry — from lived experienceADHD and how it shows up in restaurant lifeSubstance abuse and recovery conversationsWhy the industry attracts certain personality typesWhat a healthy restaurant culture actually looks likeHow Miel is building something different — and why it’s working

On this episode of Nashville Restaurant Radio, I sit down with Hunter Briley, owner of Emeraude Bakery, for a conversation that goes far beyond pastries and bread.Hunter is one of the most positive people you’ll meet — and there’s a reason for that.We talk about the journey of building Emeraude Bakery, but quickly get into the deeper story behind it. From a tornado that took everything from him, to his path to sobriety, Hunter shares what it takes to rebuild — not just a business, but a life.This is a conversation about resilience, perspective, and choosing how you show up every day, no matter what you’ve been through.It’s raw, it’s honest, and it’s a reminder of why people like Hunter make the hospitality industry so special.

In this episode of Nashville Restaurant Radio, I sit down with Carey Bringle, owner of Peg Leg Porker and a longtime downtown Nashville operator, for a candid conversation about the realities of doing business in a rapidly changing city.Carey doesn’t hold back.We dive straight into the impact of significant property tax increases on small business owners and why he believes the current trajectory is putting independent operators at risk. Carey shares his personal experience navigating rising costs and explains why frustration is growing among local business owners who feel unheard.From there, the conversation expands into a broader discussion about city leadership, policy decisions, and what support for small businesses should actually look like.Carey also lays out what he would do differently if he were mayor — offering a perspective grounded in firsthand experience as an operator who lives with these challenges every day.This episode is a raw, honest look at the pressure facing Nashville’s independent restaurant community — and a conversation about where the city goes from here.In This EpisodeCarey Bringle’s experience as a downtown Nashville business ownerThe impact of rising property taxes on independent restaurantsWhy small business owners are feeling overlookedThe broader cost pressures: insurance, food, and operationsWhere Carey believes the city is falling shortWhat Carey would do differently if he were mayorA larger conversation about the future of Nashville’s restaurant community

This episode felt like a reunion.Caroline Galzin — former co-host of Nashville Restaurant Radio — is back behind the mic along with her husband Tony Galzin, chef and owner of Nicky’s Coal Fired. Since we hadn’t seen each other in a while, the conversation starts with some catching up, a little fantasy football talk (Tony is part of the NRR league), and reflecting on Caroline’s time helping build the podcast in its early days.From there, the conversation shifts into something that recently put Nicky’s in the spotlight.Caroline and Tony hosted an event at their event space, The Maxwell Room, featuring California Governor Gavin Newsom. While they were excited to host the gathering and open their doors to a political figure, the reaction from the public was far more intense than they expected. We talk candidly about what it’s like when a restaurant suddenly finds itself in the middle of a political conversation — and how operators navigate those moments.We also zoom out into a bigger conversation about local politics, public perception, and the role restaurants play as community gathering spaces.To end on a more fun note, we announce an upcoming event for the hospitality community happening May 12th at Nicky’s Coal Fired — a chance for restaurant folks to get together, connect, and enjoy a night with their peers.This one is part catch-up, part real talk about running restaurants in a politically charged world, and part invitation to come hang out with the Nashville hospitality community.In This EpisodeCaroline’s return to the NRR mic and what she’s been up toTony’s life in the NRR fantasy football leagueHosting Governor Gavin Newsom at The Maxwell RoomThe unexpected public reaction and what it felt like on the insideRestaurants as community spaces in political momentsLocal politics and hospitality cultureAnnouncement: Hospitality community event at Nicky’s Coal Fired – May 12

In this episode, Nick Guidry, Owner of the Pelican & Pig announces that he will be closing the doors to their restaurant this Saturday. We wanted to give him a way to tell his story. To talk about the people who made P & P special, and to thank all of the people who made it special for the last 7 years. This is becoming all too common these days, and unfortunately, this probably isn't the last one to close.

Episode SummaryThis episode of Nashville Restaurant Radio is what happens when hospitality stops being a business plan and starts being personal.Robin and Jennifer didn’t set out to build a concept — they set out to find their neighborhood pub. After meeting, building a life together in East Nashville, and eventually moving to Donelson, they went looking for the kind of local gathering place every great neighborhood deserves.There was just one problem: it didn’t exist.So they built it.What followed is one of the most heartfelt conversations we’ve had on the show. Robin and Jennifer open up about the leap from guests to operators, the emotional connection they’ve built with their community, and why their regulars — lovingly called the “Homegrown Homies” — mean everything to them.This is a story about intention, courage, and what happens when operators truly care about the people walking through their doors.What We Talk AboutHow Robin and Jennifer met and built their partnershipLife in East Nashville and the move to DonelsonThe moment they realized their neighborhood was missing a true local pubTaking the risk to create what didn’t existBuilding deep relationships with their regulars (“Homegrown Homies”)Why culture and staff connection drive everything they doWhat community-first hospitality really looks like in practiceBig Takeaways1. The best concepts solve a real neighborhood problem.Homegrown wasn’t born from trend-chasing — it came from a genuine gap in the community.2. Regulars are built through intention, not luck.Their “Homegrown Homies” didn’t happen by accident. It’s the result of consistent, authentic hospitality.3. Culture is the moat.You can copy menus. You can copy design. You cannot easily copy emotional connection.Why This Episode MattersIf you want a case study in what “Stronger Restaurants, Stronger Communities” actually looks like on the ground — this is it.Robin and Jennifer are building more than a taproom. They’re building belonging. And in today’s restaurant landscape, that might be the most durable competitive advantage there is.Support LocalVisit Homegrown Taproom and Kitchen in Donelson, support the operators who are pouring back into their neighborhoods, and if this episode resonates, share it with someone who believes restaurants still have the power to bring people together.Stronger Restaurants. Stronger Communities.

Episode SummaryThis week on Nashville Restaurant Radio, we bring you a true “lost episode.” Recorded in the middle of December and somehow never released, this conversation with Josh Cook and Ana Aguilar of Tantísimo feels just as relevant now as it did during the holiday rush.We dive into the realities of the holiday season for small, independent restaurants — the pressure, the unpredictability, and the emotional rollercoaster that comes with slower business periods. Josh and Ana share what it really feels like behind the scenes when traffic dips and why community support during those times matters more than most people realize.This isn’t just a restaurant story — it’s a story about resilience, neighborhood loyalty, and building something meaningful in Sylvan Park.What We Talk AboutThe December restaurant grind: expectations vs. realityWhy slower seasons can be more stressful than busy onesThe emotional weight small operators carry during the holidaysWhy choosing local over chain restaurants makes a measurable impactThe new hotel opening next door — and how Tantísimo will be providing the foodGrowth without losing neighborhood soulBig Takeaways1. Slower months don’t mean lower stakes.For independent restaurants, a few soft weeks can have a serious impact on cash flow, staffing, and momentum.2. Community support isn’t symbolic — it’s survival.Every reservation, every gift card purchase, every catering order truly moves the needle.3. Smart growth matters.Partnering with the new hotel next door creates built-in opportunity — but it also requires operational precision to execute well.If you care about Nashville’s independent restaurant scene, this conversation is a reminder that these businesses are deeply human. Behind every dining room is a family, a payroll, and a dream.And if you’ve ever wondered whether your choice of where to eat actually matters — the answer is yes.Connect with TantísimoVisit them in Sylvan Park and keep an eye out for their expanded presence with the new hotel partnership launching next door.Support the ShowIf you love conversations like this, subscribe to Nashville Restaurant Radio and share this episode with someone who believes in supporting local.Stronger restaurants. Stronger community.

I wanted to come on a explain some of what's going on in the local restaurant world. Please listen, and go support your favorite local restaurant, then go do it again. Stronger restaurants. Stronger community

In this episode of Nashville Restaurant Radio, we sit down with Jessica Hazard, Owner of NY Pie, to unpack what it really takes to grow a local restaurant brand in a competitive market.Jessica walks us through each of NY Pie’s three Nashville locations, sharing how every neighborhood brings its own challenges, opportunities, and lessons. We talk candidly about expansion—what went right, what was harder than expected, and how she’s preparing for her newest location opening this spring in Capitol View.If you’re an operator thinking about growth, this is a real-world look at scaling without losing your soul.This episode also marks a big milestone for NRR as we welcome Jim Myers as our new host. Jim takes the reins for the first time, bringing decades of experience as Nashville’s former food critic and longtime food writer for The Tennessean. His industry insight, curiosity, and deep connection to the local food scene make him a powerful addition to the show.Whether you’re a restaurant owner, aspiring entrepreneur, or just someone who loves Nashville’s food scene, this conversation delivers practical insight, honest perspective, and a preview of what’s next for one of the city’s homegrown favorites.

In this episode of Nashville Restaurant Radio, we sit down with Charlie Nelson, owner of Belle Meade Bourbon, for a wide-ranging conversation that blends bourbon, brand-building, food, and a very real life moment.Charlie joins us while officially on baby watch, with his wife in pre-labor — making this not just a conversation about building a bourbon brand, but also about stepping into first-time parenthood while running a growing business. It adds a layer of perspective, humility, and humanity that makes this episode especially memorable.We dive into the story of Belle Meade Bourbon — the craftsmanship, the intention behind the brand, and what it takes to operate in a highly competitive spirits space. Charlie shares insights on building a premium bourbon the right way, staying patient, and playing the long game.🥃 Topics We Cover:The story and philosophy behind Belle Meade BourbonWhat it really takes to build a spirits brand that lastsNavigating entrepreneurship while major life changes are happeningReflections on becoming a first-time parentCharlie’s favorite places to eat and drinkWhy Shared Spirits makes sense for brands and restaurantsHow bourbon brands think about distribution, discovery, and guest experienceThis episode is a great reminder that behind every great brand is a real person — balancing ambition, responsibility, and family — all while trying to build something meaningful.🎧 Whether you’re a bourbon fan, restaurant owner, brand builder, or future parent, this conversation offers insight, honesty, and a few laughs along the way.

In this episode of Nashville Restaurant Radio, I sit down with Stephanie Styll, owner of Killjoy, for an honest and thoughtful conversation about alcohol, behavior, and why more people are choosing to step away from drinking.Stephanie and I both bring a unique perspective to this conversation — I’ve been alcohol-free for over six years, and Stephanie for five. That lived experience allows us to dig deeper into the why behind shifting drinking habits, beyond trends or challenges like Dry January.We talk about the science and psychology of drinking, how alcohol affects mood, sleep, anxiety, and performance, and why more people are re-evaluating their relationship with it. We also explore how these changes are showing up in restaurants and bars, and what it means for hospitality operators who want to meet guests where they are.🧠 Topics We Explore:The behavioral and neurological effects of alcoholWhy more people are choosing to drink less — or not at allThe connection between alcohol, anxiety, sleep, and mental clarityHow social norms around drinking are changingWhy alcohol-free choices aren’t a trend — they’re a shiftHow Killjoy approaches hospitality for all guests, drinkers or notWhat restaurants can learn from changing consumer behaviorThis episode isn’t about telling anyone what to do — it’s about understanding ourselves and our guests better, and recognizing that hospitality is evolving alongside culture and health awareness.🎧 Whether you’re alcohol-free, sober-curious, or simply interested in how guest behavior is changing, this is a meaningful conversation worth hearing.

🎙️ Episode Show NotesGuests:Brad Hopkins — 13-Year NFL Veteran (Houston Oilers / Tennessee Titans)Brycen Hopkins — NFL Tight End, Super Bowl Champion (Los Angeles Rams)Ollie Gabriel — CEO, Aura Holdings GroupConcept: B-HopsLocation: Wedgewood Entertainment DistrictOpening: Spring (Coming Soon)In this powerful episode of Nashville Restaurant Radio, we welcome an unforgettable trio into the studio — father and son NFL standouts Brad and Brycen Hopkins, alongside Ollie Gabriel, CEO of Aura Holdings Group, to talk football, family, legacy, and the launch of their new concept B-Hops.Brad Hopkins spent 13 seasons in the NFL, anchoring offensive lines for the Houston Oilers and Tennessee Titans, including a Super Bowl run that helped define Titans football. His son, Brycen Hopkins, followed in his footsteps — and then reached the absolute pinnacle of the sport by winning a Super Bowl with the Los Angeles Rams.What makes this episode truly special is the conversation around that moment — the moment when a father watches his son achieve what every player dreams of. We dive into the emotion, pride, humility, and perspective that comes from seeing the game come full circle across generations.🏈 Key Topics & Highlights:Brad Hopkins’ 13-year NFL career with the Oilers and TitansBrycen Hopkins’ journey to becoming a Super Bowl ChampionThe unique bond of a father and son who both played in the NFLWhat it means, as a parent, to watch your child reach the summit of their careerLessons from football that translate into leadership and businessThe vision behind B-Hops and why it fits perfectly into Nashville’s evolving food & entertainment sceneOllie Gabriel’s role as CEO of Aura Holdings and how BHops will elevate the Wedgewood Entertainment DistrictOllie Gabriel joins the conversation to share why BHops is going to be something truly special — blending energy, experience, and hospitality at a high level. With Aura Holdings behind the concept, B-Hops is positioned to be a major destination when it opens this spring.This episode is about more than football or restaurants — it’s about legacy, mentorship, belief, and building something meaningful together.🎧 Whether you’re a sports fan, a parent, an entrepreneur, or someone who appreciates powerful human stories, this is an episode you don’t want to miss

In this episode of Nashville Restaurant Radio, we sit down with Matt Ramos, owner of Common Ground — and yes, he’s quick to remind us… it’s NOT a coffee shop.Matt takes us through his journey through some of Nashville’s biggest and best restaurants, sharing behind-the-scenes stories, lessons learned, and the experiences that ultimately shaped the Common Ground concept. From working alongside top operators to seeing what works (and what doesn’t) at scale, Matt’s path through the Nashville restaurant scene played a major role in how he built his own brand.We talk candidly about name-brand kitchens, high-pressure environments, mentorship, mistakes, and moments of clarity, and how those experiences influenced everything from culture and hospitality to brand identity and guest experience.🔑 Key Topics Covered:Matt’s journey through some of Nashville’s most well-known restaurantsLessons learned from top chefs, operators, and restaurant groupsBehind-the-scenes stories from high-level kitchens and conceptsWhy Common Ground is NOT a coffee shop — and why that mattersTurning experience into intention when building your own conceptGrowing a brand to multiple locations without losing its soulBuilding community-first spaces in a competitive marketThis episode is packed with Nashville restaurant history, real-world lessons, and honest storytelling — making it a must-listen for anyone in hospitality who’s come up through the ranks and is dreaming about building something of their own.🎧 If you’ve ever wondered how experience at top restaurants translates into ownership — this episode delivers.

Guest: Jessie Tigges — Realtor & Content CreatorInstagram: @jessietiggesrealtorIn this episode of Nashville Restaurant Radio, we sit down with Jessie Tigges, a successful realtor and content creator who understands the power of influencer marketing and authentic storytelling.Jessie breaks down why influencers are no longer optional for restaurants, but a vital part of modern marketing strategy — especially in a crowded, content-driven world. We talk about what actually works when partnering with influencers, how restaurants can avoid common mistakes, and how to turn social content into real-world traffic and loyalty.Why influencer marketing is critical for restaurants todayHow to choose the right influencers (and avoid the wrong ones)Best practices for restaurant owners working with content creatorsWhat makes content feel authentic vs. forcedHow influencers can help tell your brand story, not just promote a postJessie’s perspective on real estate, personal branding, and building trust onlineParallels between selling homes and selling experiencesThis conversation is packed with practical takeaways for restaurant owners, operators, and marketers who want to better understand the influencer landscape — and leverage it the right way.🎧 Whether you’re a restaurant owner looking to grow your reach, or a brand trying to stand out in a noisy market, this episode delivers real insight from someone living in the content world every day.🔑 Key Topics Covered:

In this episode of Nashville Restaurant Radio, Brandon sits down with Aubrey O’ Laskey, the powerhouse owner and creative mind behind Perenn Bakery, one of Nashville’s most beloved artisan bakehouses.Aubrey shares her incredible journey — from growing up with a passion for food, to meeting her husband Tyler while attending culinary school, and how their shared dream became the foundation for what Perenn is today. She opens up about their decision to relocate from Reno to Nashville, what they hoped to build here, and why the city felt like the right place to plant new roots.We dive into the early days of Perenn, the challenges and surprises of opening in a new market, and the unwavering commitment to craft that drives everything Aubrey and Tyler do. And of course, we look ahead: What’s next for Perenn? Expansion? New concepts? More community-driven experiences? Aubrey gives us a glimpse into the future and the vision guiding this fast-growing brand.If you’re a bakery lover, a hospitality professional, an entrepreneur, or someone who just loves a great origin story, this episode is full of inspiration, honesty, and heart.Tune in and hear how Perenn continues to rise — one loaf, one pastry, one neighborhood at a time.

If you own or operate a restaurant, this is one of the most important Nashville Restaurant Radio episodes you will ever listen to.In today’s conversation, Brandon sits down with Justin Cook, a Certified EOS Implementer® who has helped dozens of businesses—restaurants included—escape the chaos and finally build organizations that run with clarity, accountability, and consistency.Joining as co-host is Sean Lyons, Partner at UP Hospitality (Germantown Café, Park Café, and Karrington Rowe), who brings the real-world operator’s lens to the conversation. This is the perfect mix of Visionary, Integrator, and Implementer perspectives.Together, we break down:⭐ Why restaurants need EOS more than almost any other industry• Why owners get stuck in firefighting mode• The hidden cost of running on emotion instead of systems• How EOS creates clarity when growth outpaces structure⭐ The tools that immediately change restaurant operations• The Vision/Traction Organizer (V/TO)• Your Accountability Chart (why org charts don’t work in restaurants)• L10 Meetings and how they stop fires before they spread• Rocks, Scorecards, IDS, and the discipline that restaurants rarely build on their own⭐ Sean’s firsthand experience implementing EOS across three restaurant brands• What worked• What was painful• What changed overnight• What still needs refinement• Your business shouldn’t rely on your heroics• How EOS makes decision-making objective⭐ How EOS helps restaurant owners get their LIFE back• Why you sleep better when your team has clarity• Independent restaurant owners• Operators stuck in the “I know everything, so I have to do everything” loopWho is this episode for?• Anyone who wants a healthier team, clearer accountability, and fewer firesIf you’ve ever wished you could step out of daily chaos and truly lead your restaurant—this conversation is the roadmap.

In this episode of Nashville Restaurant Radio, Brandon sits down with Jake Mogelson, partner at two of Nashville’s most thoughtful and creative hospitality concepts — Butcher & Bee and Fancy Pants.Jake shares his journey from growing within the Butcher & Bee family to helping shape the future of both brands. We dive into the intentionality behind their food, culture, and guest experience, and how their team continues to innovate while staying rooted in purpose and community.Jake’s path into hospitality and what drew him to the Butcher & Bee ethosHow the B&B team balances consistency with constant evolutionBuilding a culture where creativity and communication flourishThe importance of alignment between ownership, chefs, and managersWhat Jake has learned as he’s grown from operator to partnerThe role of storytelling, team empowerment, and values-driven leadershipHow their restaurants foster a sense of place and connection for guestsThe challenges and opportunities facing Nashville’s dining sceneWhat’s next for Butcher & Bee, Fancy Pants, and Jake himselfJake brings a unique perspective — part operator, part entrepreneur, part creative — and offers thoughtful insights about building restaurants that matter. Whether you’re in hospitality, a fan of these iconic Nashville spots, or simply love hearing from people who care deeply about their craft, this episode delivers.Tune in for an honest, inspiring conversation with one of the people helping shape the future of Nashville dining.

In this episode, Brandon sits down with Seema Prasad, the visionary owner of Miel, one of Nashville’s most beloved farm-driven restaurants. Seema is known for her intentional, soulful approach to hospitality, her deep relationships with local farmers and producers, and her commitment to creating a dining experience rooted in integrity, sustainability, and joy.Together, Seema and Brandon dive into:Her collaborative relationship with Chef Jason IaconaHow they approach menu development, seasonality, storytelling, and experimentationWhy honoring ingredients — and where they come from — is at the heart of every plate at MielHow Seema builds long-standing partnerships with local farmersThe responsibility independent restaurants carry in preserving food culture and supporting regional agricultureWhy “slow hospitality” matters now more than everSeema’s philosophy on nurturing her teamCreating a workplace grounded in respect, curiosity, and shared valuesWhat she believes the next generation of restaurateurs needs to hearHow the restaurant continues to evolveExciting projects and ideas on the horizonSeema’s hopes for Nashville’s restaurant scene in the coming yearsThis episode is a beautiful, thoughtful conversation with one of Nashville’s most respected independent operators. If you care about farm-to-table dining, restaurant leadership, or the craft of hospitality, you’re going to love this one.Listen now and share with someone who loves the stories behind great restaurants.🌱 The Origin Story of Miel👩‍🍳 Leading Through Craft + Creativity🌾 Sustainability, Stewardship & the Nashville Food Community💛 Leadership, Culture & Purpose🍽️ What’s Next for Miel

In this episode, Brandon sits down with Matt Molaski, one of the driving forces behind MarginEdge, the back-office platform that’s redefining how restaurants manage costs, invoices, inventory, and real-time P&Ls.Matt brings the rare combination of being both a tech leader and a former restaurant worker— which means he actually speaks our language: tickets, invoices, chaos, and the grind. We dig into:The origin story of MarginEdge and how solving their own operational frustration led to a platform now used by thousands of restaurants nationwide.Why invoice automation isn’t just a time saver — it’s a decision-making tool that gives operators visibility within 24 hours instead of 24 days.How real-time food and labor costs shift the entire culture of a restaurant team when everyone has the same truth in front of them.Inventory that doesn’t suck — why most restaurants avoid it, and how MarginEdge made it faster, cleaner, and more operator-friendly.Menu analysis and plate costing that actually impacts pricing and profitability.Matt’s insights on tech adoption inside independent restaurants, why owners resist new tools, and what finally creates the “ah-ha” moment.The role of platforms like MarginEdge in supporting multi-unit operators, group purchasing, and the broader mission of increasing restaurant margins without sacrificing hospitality.If you’ve ever looked at end-of-month financials and thought, “Well… I guess we’ll try better next month,” this episode is a wake-up call. Matt breaks down how operators can move from reactive to proactive — with data you don’t need a CPA or a spreadsheet hobby to interpret.Learn more about MarginEdge: marginedge.comFollow Nashville Restaurant Radio for more conversations with leaders shaping the hospitality community @nashville_restaurant_radio

In this episode, Brandon sits down with two luminous forces for good in the hospitality world: Maddy Murrian and Kristine Mylls from CORE . Their work lives at the intersection of compassion and crisis response, offering financial relief to food-and-bev families navigating some of life’s toughest storms.Together, we explore:CORE exists to support restaurant employees with children when life goes sideways. Whether a medical emergency drops like an unexpected thunderclap, a natural disaster knocks a family off their feet, or a sudden loss reroutes a life overnight, CORE steps in with compassion, confidentiality, and direct financial grants. Maddy and Kristine unpack what these grants cover, how families qualify, and why this safety net matters in an industry built on long hours, thin margins, and incredible people.Maddy talks about the emotional side of grantmaking, sharing how a single check can stabilize a family teetering on the edge. Kristine expands on the bigger picture: the hidden pressures F&B workers carry and how CORE helps restore dignity, hope, and breathing room when it’s needed most.From community fundraisers to national campaigns, the CORE team previews what’s ahead in the coming months. They highlight events that invite restaurants, operators, and brands to get involved, donate, and amplify the mission. Brandon and the team discuss creative ways independent restaurants can collaborate with CORE and why supporting hospitality families strengthens the entire industry.This episode is a reminder that the restaurant world runs on human beings with real families, real struggles, and real needs. Maddy and Kristine bring warmth, heart, and a clear invitation for all of us to help lift up the people who make hospitality feel like home.The Heart of CORE’s MissionWhy Hospitality Needs This SupportUpcoming Events & Ways to Get InvolvedA Conversation About Care, Community, and Actionget involved at www.coregives.org

In this episode, we sit down with Christine de Wendel—an entrepreneurial powerhouse with deep e-commerce roots and now leading the charge in hospitality payments. Christine shares how she helped build two “unicorn” European tech companies, then returned to the U.S. to launch sunday, a QR-code pay-at-table solution for restaurants and hospitality venues. Sunday is designed to make paying at restaurants frictionless: guests scan a QR code on their table, view their bill, tip, split and pay—all within ~10 seconds. It’s built for the hospitality world—from family-run restaurants to multi-site brands, across multiple countries. sundayThe company is POS-agnostic: it integrates with many different point-of-sale systems so that restaurants don’t have to overhaul everything just to adopt the tech. Faster table turns: By reducing the time guests wait for the check, restaurants can turn more tables and increase potential revenue.Improved guest experience: Guests don’t have to flag down a server or wait for the bill—tech handles it.Increased tips (in certain markets): Sunday has seen high adoption of the payment flow and the technology resonates especially where tipping is standard.Christine described how one of her co-founders (restaurant operator) put a QR code for payment on tables during the pandemic, connected it to the POS system, and realized this thing worked—waiters were freeing up time, guests were paying faster, the whole experience changed. That “lightbulb” moment is what led them to scale it into sunday.Selling to restaurants: Even though the consumer experience is compelling, convincing restaurant operators to adopt new tech is harder than one might expect. The operations side often resists change. Fragmented POS market: In the U.S. especially, there are many different POS systems. Sunday’s strategy is to integrate with many of them rather than require a full replacement.Scaling fast: Christine shared how her previous experience in Europe scaling e-commerce helped prepare her for rapid growth at sunday. But even so, founding a startup is a “roller coaster”—emotionally and operationally. International differences: Tipping culture, guest expectations, and restaurant norms vary a lot between Europe and North America—and Sunday adapts accordingly.Christine’s vision is that in the near-future, one won’t even need to ask for the check—paying at restaurants will be as seamless as other digital experiences (like ride-hailing, mobile payments, etc.). Sunday aims to set that standard. Vendor partnerships with strong leadership matter: The story behind a vendor (founders, background, vision) can signal how well they’ll support you or scale.Staffing & training matter: As you evaluate new tools, remember that the human element—servers, training, process change—is as crucial as the tech.Christine’s background transitioning from European e-commerce to hospitality tech in the U.S. gives a unique international / ops-oriented perspective.Her strategy of “built by restaurateurs for restaurateurs” resonates especially for independent restaurant groups and alliance-type organizations (like yours).Her emphasis on speed, simplicity, guest experience and operator economics aligns with some of your core operational values (e.g., service standards, table turns, consistent guest experience).Check out sunday’s website and map the restaurants using it (you’ll see how it’s deployed).If you’re a restaurant operator (or advising restaurants), ask: Could this reduce our table wait time for check? How would that affect our service model and team training?On the vendor-alliance side: Think about how you evaluate payments or tech vendors—this conversation provides a good set of questions for vendor selection (integration, speed, ROI, team support).

In this episode of Nashville Restaurant Radio, host Brandon Styll sits down with Debra Sunderland, founder of Sunderland Coaching, to explore how conscious leadership can transform not only your business — but your life.Debra is an Enneagram coach and a certified facilitator of conscious leadership, working with leaders and teams across industries to help them lead with clarity, presence, and self-awareness. In this conversation, we dive deep into how these tools can be a game-changer for restaurant owners and operators navigating today’s high-stress hospitality environment.🔑 What We Talk AboutHow conscious leadership differs from traditional leadership modelsThe role of self-awareness and emotional intelligence in hospitalityPractical strategies for shifting from “reacting” to “leading” during stressful momentsWhy creating a conscious culture benefits both your team and your guests💡 Why It MattersRestaurant leadership is about more than managing numbers and schedules — it’s about building teams, fostering trust, and creating spaces where people thrive. Debra’s approach gives hospitality leaders the tools to communicate with clarity, take radical responsibility, and lead with intention.

In this episode of Nashville Restaurant Radio, I sit down with Julio Hernandez, the visionary chef and owner of Maiz De La Vida, one of Nashville’s most beloved Mexican food concepts. Julio opens up about the challenges of running and scaling three locations, from staffing and consistency to the constant hustle of keeping quality at the forefront.We also dive into some big news—Julio shares details about a potential new location and what that expansion could mean for the future of Maiz De La Vida. Beyond business, Julio’s passion for giving back shines through in our conversation. He discusses his involvement with Giving Kitchen, the importance of industry nights as a way to build camaraderie among hospitality workers, and an all-new community celebration called Cornstock—a party you won’t want to miss.This episode is a mix of candid entrepreneurial insights, community focus, and Julio’s trademark energy that has made Maiz De La Vida such a special part of Nashville’s dining scene.What You’ll Learn in This Episode: • The real challenges behind operating and growing three restaurant locations • How Julio approaches scaling while staying true to his roots • Why giving back through organizations like Giving Kitchen matters • The story behind Cornstock and how it came to life • How industry nights strengthen Nashville’s hospitality communityWhether you’re a restaurant operator, a food lover, or someone passionate about community, this conversation will inspire you

Recorded Live at the GFS Food ShowIn this special episode, we took Nashville Restaurant Radio on the road to the GFS Food Show, capturing the voices, stories, and energy of food professionals from across the region. From chefs and owners to tech innovators and vendor partners, the conversations all carried a common thread: this business is tough, but the passion runs deep.Featured Guests:Nick Florek – Head of Back of House (backofhouse.io), sharing how their platform connects restaurants with the best technology partners.Jennifer Hanson – Owner of The Restaurant on 79, talking about growth and building resilience in today’s climate.Camden Dotson – Line Cook at The Bear & Butcher (Lexington), giving perspective from the back of the line on what keeps young cooks motivated.Brian Baxter, Gabe Howard & Nick Rodgers – The leadership team at Prime & Pint (Columbia, TN), reflecting on small-town hospitality, creative cooking, and the realities of opening and running a new concept together.Bill Laviolette – Owner of Shotgun Willie’s BBQ (Nashville), speaking on community, grit, and staying true to your brand.Darryl Dinning – Owner of Pastiche Catering (Nashville), discussing the unique challenges and rewards of catering.Woods Murphy – GM of Le Peep Belle Meade, on what it takes to run a neighborhood staple.James Pope – Owner of Mo Better BBQ & Fish, sharing his entrepreneurial journey.Sterling & Derrick Dowdy – Father-and-son duo behind Archer’s in Hardin, on legacy, family, and food.Brett Michel – GM of Gordon Food Service, reflecting on the role of vendors and why shows like this matter.Together, these conversations paint a raw and inspiring picture of the restaurant world in 2025: costs are rising, the grind is real, but the excitement of being in the room with peers, products, and possibilities is what keeps everyone moving forward.

For the first time in five years, I sat down with my friend Bill Laviolette—this time inside his brand-new Shotgun Willie's location in East Nashville. This episode marks the first-ever recording in the space, and it couldn’t have been more fitting as we dug into the real challenges of opening, owning, and operating a restaurant in today’s Nashville.Bill shares candid insights on:The realities of building and moving into a new restaurant space in East NashvilleStaffing in a hyper-competitive labor market, and how he’s building a strong team cultureManaging skyrocketing food and beverage costs while keeping prices approachableHow to balance being a neighborhood spot while attracting a broader audienceThe role of community support, vendor partnerships, and hospitality “grit” in keeping the doors openThis isn’t just a conversation about one restaurant—it’s a snapshot of what it really takes to run a business in Nashville right now. Bill’s honesty and experience make this an essential listen for anyone connected to the hospitality industry.

In this episode, we dive into the story and mission of the Nashville Area Restaurant Alliance (NARA). Built by restaurant people, for restaurant people, NARA is a community-driven initiative designed to unite independent restaurants across Middle Tennessee.We explore how NARA helps operators secure better deals on goods and services by leveraging group purchasing power, while holding vendors accountable through a code of conduct that emphasizes fairness, value, and long-term relationships. Beyond cost savings, NARA is about collaboration—giving restaurants a platform to connect, share resources, and strengthen the hospitality ecosystem as a whole.Whether you’re a restaurant owner, vendor partner, or hospitality professional, this conversation unpacks the “why” behind NARA and how the alliance is working to make every guest a repeat guest while supporting the broader Nashville food community.

In this episode of Nashville Restaurant Radio, Brandon sits down with Kevin Finch, Executive Director of Big Table, and Becky Kinder, City Director for Big Table. Big Table is a nonprofit that exists to care for those who care for us—the people working in restaurants and hospitality.Together, we dive into: • What sets Big Table apart from other restaurant and hospitality-focused charities. • The role of faith and values in their mission and how it is only an option, not a requirement. • The Big Table dinners—what they look like, why they matter, and the impact they’ve had on hospitality workers across the country.This is a thoughtful and inspiring conversation about compassion, community, and supporting the people who keep the hospitality world moving.If you’re a restaurant owner, operator, or someone who wants to better understand how to care for those working in our industry, you won’t want to miss this one.👉 Learn more about Big Table at www.bigtable.com

Guests: • Jacob Steiner – Brand Ambassador, Robert Mondavi Winery • Jessika Hickman – Field Sales Manager, Constellation Brands • Jennifer Alexander – Key Account Manager (On-Premise), Lippman Brothers⸻Episode OverviewIn this episode, we sit down for an impromptu but lively conversation with three people shaping the way wine is experienced and sold in Nashville and beyond. From Napa Valley to Broadway, we dig into the history, trends, and future of wine in America.Jacob shares his journey from Southern California surf kid to Napa Valley sommelier, his climb through the Court of Master Sommeliers, and what it’s like to represent one of the most iconic names in American wine. Jessika brings her insight on how trends are shifting in Nashville’s dining scene—where tequila, mocktails, and even THC drinks are competing for space alongside wine lists. Jennifer, with her deep background in sales and relationships, rounds out the discussion with a boots-on-the-ground perspective from one of Tennessee’s leading distributors.⸻Key Topics We Discuss • The Robert Mondavi Legacy: How Robert Mondavi helped put Napa Valley—and American wines—on the global map. • Jacob’s Wine Journey: From hosting at King’s Fish House to Napa Valley, Montana, and beyond, plus his pursuit of the Master Sommelier certification. • Wine Education: The difference between WSET and the Court of Master Sommeliers, and what it really takes to blind taste at the advanced level. • Shifting Consumer Trends: • Sauvignon Blanc’s surge in popularity (California, New Zealand, and Napa styles). • Portuguese wines as an approachable entry to European reds. • Why Pinot Noir still rules and Merlot is making a comeback. • The Nashville Angle: • How over-saturation of restaurants is reshaping the market. • Why more guests are choosing mocktails, THC seltzers, and low/no-ABV options. • The tension between “what’s new” and what has stood the test of time. • Mondavi’s Future: Sustainability, organic certification, cutting-edge winemaking technology, and the brand’s recommitment to its Napa Valley estate.⸻Memorable Moments • Jacob explaining the Court of Master Sommeliers exam process and what it’s like to be grilled on every wine region in the world. • The group laughing about the impact of “Sideways”—how one line in a movie crushed Merlot’s reputation for decades. • A candid discussion about the post-pandemic relationship with alcohol, mocktails, and how restaurants adapt. • Jennifer reflecting on her liquor store roots and how being a “chameleon” in relationships has fueled her success. • Jacob’s final takeaway: “Wine doesn’t have to be fancy all the time. Drink it with friends, enjoy it, and have fun.”⸻Why You Should ListenIf you love wine, hospitality, or just want a behind-the-scenes look at how brands, distributors, and restaurants work together to shape what’s in your glass, this episode is for you. It’s equal parts education, storytelling, and a reminder that wine is about connection—not pretension.

In this episode of Nashville Restaurant Radio, Ryan Reisdorf—founder of Placemat—joins us to explore how healthy, at-home dining and hospitality can foster community well-being. A former nursing student turned entrepreneur, Ryan shares the journey that led him to launch Placemat out of a passion for health and connection.Episode Highlights • From Nursing School to Meal PlatformRyan began studying nursing and metabolic disease at Belmont University in 2017 and was diagnosed with Type 1 diabetes at age 9. These experiences deeply shaped his desire to improve community health through food and hospitality.  • The Birth of PlacematFounded in August 2017, Placemat grew from Ryan’s idea that sharing thoughtfully prepared, wholesome meals in people’s homes could make health more accessible and enjoyable.  • Core Mission and ImpactPlacemat delivers feel-good, healthy meals with world-class hospitality—effectively blending nutrition, convenience, and community.   • Growth Beyond NashvilleWhat began in Nashville has expanded to serve thousands across more than 24 states, showcasing the platform’s scalability and reach. Key Takeaways 1. Personal health challenges can be powerful catalysts for social innovation. 2. Hospitality and wellness can create meaningful community impact. 3. Entrepreneurial passion paired with personal experience fosters authenticity and resilience.Call to ActionExplore more about Placemat and Ryan’s vision at notcatering.com or follow his journey via Instagram @eatplacemat

Hey y’all, welcome back to Nashville Restaurant Radio — I’m your host, Brandon Styll, and today I have the honor of sitting down with one of the most fascinating and talented chefs in our city — Jake Howell, chef and partner at Peninsula Restaurant here in Nashville, and the 2025 James Beard Award winner for Best Chef: Southeast.This is a marathon of an episode — just over two hours — and honestly, I could’ve kept going.Jake is a true creative force. Before he ever stepped into a professional kitchen, he was a painter in Seattle — crafting visual art while cooking on the side just to pay the bills. But somewhere along the way, cooking became the canvas. And despite his success, Jake told me himself — he’s still working to perfect his craft.In this conversation, we dive into the mind of an artist turned chef, exploring his approach to food, his relentless pursuit of excellence, and his thoughtful — and sometimes unconventional — philosophy on leadership. Jake opens up about his journey, what inspires him, and where he loves to eat in Nashville.The second half of the episode really settles into a rhythm — two people connecting over the things that matter most in this industry: creativity, passion, and people.I hope you enjoy listening to it as much as I enjoyed being part of it.⸻🗓️ Quick reminder before we get started: The NARA Connect event is happening Wednesday, August 14th from 3 to 6pm at the Music City Center. This is the official launch of the Nashville Area Restaurant Alliance, and it’s totally free to attend. If you’re a restaurant owner, chef, or GM — come hang with us, meet some amazing vendor partners, and connect with others in the industry.🔗 Register now at www.naranashville.com and follow us on Instagram @naranashville.

In this episode of Nashville Restaurant Radio, Brandon sits down with Tyler Lechtanski, the creative force behind Jambox, one of Nashville’s most talked-about sandwich shops. From his roots in fine dining to launching a concept rooted in nostalgia and bold flavor, Tyler shares the journey that led him to create a neighborhood favorite that’s redefining what a sandwich shop can be.We dive into:Tyler’s culinary background, including his time as GM at J. Alexander’sThe origin story of Jambox and how the brand was born from passion and purposeBuilding a concept that blends chef-driven technique with approachable comfort foodWhy Jambox is more than “just a sandwich shop” — and how it’s cultivating a strong local followingChallenges and lessons learned in launching a fast-casual brand in NashvilleTyler’s vision for growth, community, and what’s next for JamboxWhether you’re a restaurateur, chef, or sandwich lover, this episode is packed with inspiration, real talk, and insights into what it takes to build something unique in Nashville’s ever-growing food scene.📍 Learn more or plan your visit: https://www.eatjambox.com📸 Follow them on Instagram: @eatjambox

In this episode, we’re joined by Aaron Vaccaro, CEO of Liquor Lab, a hands-on, interactive cocktail experience with locations in Nashville and Louisville.Aaron shares the story behind Liquor Lab’s unique concept — part mixology class, part social event — and how it’s become a go-to destination for team building, date nights, and unforgettable group experiences. We talk about what makes the Liquor Lab model so successful, how his background in hospitality and brand building shaped the company, and what’s next as they grow across the region.In this episode:🍸 How Liquor Lab blends education with entertainment🚀 The journey from concept to multi-city brand🧠 Lessons in leadership, hospitality, and innovation🌟 Why community and culture are key to their growthWhether you’re a restaurant owner, cocktail enthusiast, or just love hearing inspiring hospitality stories — you’re going to enjoy this one.Learn more or book your experience at: https://liquorlab.com

In this lively episode, we sit down with Janell and Mike Bass, the husband-and-wife duo behind PonyBoy Slings, the ready-to-drink bourbon cocktail that’s quickly taking the market by storm.We kick things off by learning how they met, the proposal story (yes, it’s a good one), and whatever Bumble is—because, apparently, your host needed a quick dating app tutorial.From there, we dive into their backgrounds in bartending, acting, and stand-up comedy, and how these experiences shaped their approach to building a beverage brand that feels fun, approachable, and community-driven.You’ll also find out:🥃 What exactly a “sling” is (and why you’ll want to order one)🍑 The flavors they’re currently producing 🏷️ The “why” behind the brand, their distribution through Best Brands, and what it’s like to launch a beverage business in Tennessee✨ How their love for hospitality shows up in their business todayIf you love founder stories, bourbon, or simply enjoy a good entrepreneurial journey, this episode will leave you inspired—and maybe craving a PonyBoy Sling for your next drink.Where to find PonyBoy Slings:Distributed by Best Brands throughout TennesseeAvailable in bars, restaurants, and select retailersdrinkponyboy.com

In this episode of Nashville Restaurant Radio, Brandon sits down with Mark Waldo, the founder of Waldo’s Chicken & Beer — one of the fastest-growing chicken concepts in the Southeast.Mark shares the story behind Waldo’s: from opening the first location in Germantown, to now expanding into multiple states with a clear mission — great chicken, cold beer, and genuine hospitality. We talk about what makes Waldo’s different in a crowded fast-casual space, how Mark approaches culture and growth, and the power of keeping things simple.Highlights from the conversation include:The origin story of Waldo’s and how Mark identified a gap in the market How their beer program supports the brand's laid-back personalityScaling with purpose: the challenges of growing while protecting company cultureAdvice for operators looking to expand while staying true to their coreMark’s insight into operations, leadership, and hospitality is full of wisdom for anyone in the industry — whether you’re running a neighborhood spot or dreaming up the next big concept.You’ll also hear some great stories from the early days and learn what’s next for the Waldo’s team.

This special bonus episode is a little different. Today, we’re sharing an episode from another podcast — Shut Up and Thrive! — where our very own Brandon Styll was the guest.Over the past year, Brandon has experienced profound personal loss. Within a single month, he lost his cousin Blake, his grandmother, and his beloved cat, Mr. Business. While he hasn’t talked much about this journey on Nashville Restaurant Radio, the emotional weight of this season has undoubtedly influenced the way he’s shown up — both on the mic and in life.In a previous episode of Shut Up and Thrive!, co-hosted with transformational coach Debra Sunderland, Brandon opened up about how the grief was overwhelming and affecting him daily. That conversation became a catalyst — one that led to him booking a trip to California to face the pain head-on, visit the crash site of his cousin’s plane, and begin truly processing the loss.This episode is the full story — a raw, honest reflection on the past year and what healing has looked like so far. If you’ve noticed some ups and downs with Brandon lately, this might help explain a bit of what’s been going on beneath the surface.Loss is something we all face, and sharing stories like this helps remind us that none of us are alone.We hope you’ll give this one a listen — and if you enjoy it, check out more episodes of Shut Up and Thrive! on Spotify with Debra Sunderland.

It’s Mental Health Awareness Month and Men’s Health Month — and we’re diving deep into both.Today’s guest is Dr. Joe Pazona, board-certified urologist and founder of Pazona MD, who joins us to talk about something we all need more of: preventative health.From prostate health and prostate cancer screenings to erectile dysfunction, GLP-1 medications for weight loss, hormone optimization, and the importance of regular checkups — we cover it all in this candid, eye-opening conversation designed to help you or the men in your life live longer, healthier lives.We kick things off with a powerful conversation about women’s mental health, joined by my amazing wife Jennifer Styll, who opens up about her own experience navigating perimenopause.This episode is for everyone. If you care about your body, your brain, or someone else's — give it a listen. It just might save a life.🎧 Listen. Learn. Share it with someone you love.

In today’s episode, we’re joined by Matthew Clements, Partner at Robins Insurance Agency, and a trusted expert in hospitality-focused risk management. Before we dive into our conversation, I take a moment to share some background on the Nashville Area Restaurant Alliance (NARA) — a growing community of local restaurant owners working together to leverage collective buying power, improve vendor relationships, and support each other through shared resources.NARA exists to help independent restaurants save money, streamline operations, and build stronger connections throughout the industry — and Matthew has played a key role in that mission by helping our members better understand their insurance needs and protect what they’ve worked so hard to build.In this episode, Matthew breaks down:How he is able to save you money for solid, customized insurance.What makes Robins Insurance different — and why working with someone who knows restaurants mattersIf you own or manage a restaurant and want to be more confident about your coverage, this episode is full of real talk and valuable insights that could save you thousands.💼 Learn more about Robins Insurance Agency: www.robinsins.comLearn more about NARA and how to join: www.naranashville.comFollow us on Instagram: @nashville_restaurant_radio

In this powerful and practical episode, we sit down with Kristine Mylls, founder of Mylls Hospitality Marketing, right after her return from the National Restaurant Association Show in Chicago. Kristine brings the heat with her Top 10 actionable tips restaurant operators can implement today to improve their marketing efforts. From current trends to the rise of hospitality influencers, we cover it all—with plenty of laughs and real talk along the way.🔑 Topics Covered:10 things you can do right now to improve your restaurant marketingHottest trends in the hospitality spaceHow influencers are changing the gameBranding tips that drive guest engagementDigital presence pitfalls to avoidTons of fun banter between Kristine and me, Brandon StyllAt the top of this episode, I reflect on the tragic passing of Chris “Speedy” Krantz—a loss that’s been felt deeply across our community. I also share some of my personal journey with alcoholism and the ongoing importance of mental health, especially for men in this industry.Fellas, asking for help isn’t weakness—it’s strength. If you're struggling, please know you're not alone. Below are a few resources that may help:National Suicide & Crisis Lifeline: Dial 988 or visit 988lifeline.orgSAMHSA National Helpline (Substance Abuse & Mental Health Services): 1-800-662-HELP (4357)Giving Kitchen – Emergency assistance and mental health resources for food service workers: givingkitchen.orgHeadsUpGuys – Mental health support for men: headsupguys.orgBetterHelp – Online therapy: betterhelp.comLet’s keep talking about it. Let’s take care of each other.👉 Listen now on your favorite podcast app, and don’t forget to subscribe, rate, and share with someone in the industry who might need this episode.📲 Follow us on Instagram: @nashville_restaurant_radio

Today on the podcast, we’re joined by Ken Pelletier, Co-Founder of Calexo, to break down the newly signed legislation HB 1376, recently approved by Governor Bill Lee.Ken brings clarity to what this bill actually means for the Tennessee hospitality and beverage industry, especially for restaurants and bars looking to serve hemp-derived THC beverages.We cover:✅ What’s changing under HB 1376📅 When the new regulations go into effect📋 What you need to do as a responsible operator⚖️ How this bill impacts compliance, licensing, and enforcement moving forwardIf you’re a restaurant or bar owner in Tennessee—or just curious about the future of THC beverages in our state—this is a must-listen episode.👉 Follow Ken and the Calexo team at @drinkcalexo🎧 Subscribe wherever you get your podcasts and stay ahead of the curve!

In this episode of Nashville Restaurant Radio, host Brandon Styll sits down with Vince Lanni, a multifaceted leader in Nashville's hospitality scene. Vince wears many hats: he's the General Manager at Greenery Co., a fresh, fast-casual restaurant in Hillsboro Village known for its locally sourced salads, bowls, and seasonal dishes . He's also the founder of Serve Up Strategies, a consultancy dedicated to helping bars and restaurants streamline operations, reduce waste, and boost profitability .Beyond his operational roles, Vince is the voice behind the Talking Chocolates podcast, where he delves into topics ranging from leadership and entrepreneurship to, of course, chocolate.In our conversation, Vince shares insights on:The importance of mindset in hospitality leadershipStrategies for creating efficient and profitable restaurant operationsThe inspiration behind Greenery Co.'s commitment to fresh, locally sourced ingredientsBalancing multiple roles in the dynamic world of food serviceWhether you're a restaurant owner, manager, or just passionate about the culinary industry, this episode offers valuable takeaways on building and sustaining successful food service ventures.

We’re thrilled to welcome Leesa Leclaire, President & CEO of the Greater Nashville Hospitality Association (GNHA), to the podcast today!In this episode, Leesa breaks down the important work the GNHA is doing to support and advocate for local restaurants and hospitality businesses. We dive into the current state of the industry in Nashville, the challenges operators are facing, and the exciting ways GNHA is stepping up to make a difference.From workforce development to legislative advocacy, Leesa is leading impactful initiatives that are shaping the future of hospitality in our city — and we were honored to have her join us in studio for this conversation.If you care about the restaurant and hospitality community in Nashville, you don’t want to miss this one.🎧 Available now on Spotify, Apple Podcasts, or wherever you listen.📲 Follow us on Instagram @nashville_restaurant_radio for updates and behind-the-scenes content.