Nashville Restaurant Radio: Recent Episodes
Brandon Styll
This is a podcast made for and about the people of the Nashville Restaurant community. Our goal is to gain others perspectives and learn from their experiences. Listen for interviews with Chefs, Restauranteurs, authors, industry leaders, and much more! This is not a podcast where we talk about food, we talk about food people.
Little Bear is an Atlanta restaurant that is a gold certified Farmer Champion by Georgia Organics. Today Jarrett talks about truly being Farm to Table, and why that is important to him. His restaurant is the definition of locally owned and operated, and I personally can't wait to go back to eat there. This episode is also available on Atlanta Restaurant Radio.
Brandon's Book Club is Back!! We are reading the 15 commitment's of Conscious Leadership with facilitator Debra Sunderland. We are constantly talking about leadership, but what does conscious leadership look like? It's about being intentional, and living above the line. Its about being our most authentic selves, leaving judgement and blame in the rearview mirror. This book has changed my life, and now if your chance to take control of your business and keep it moving forward. We will be doing a LIVE episode on Sept 24, and we would love to have you be a part of it.
Rich Bryant is the captain of the relation-ship at @gotab.inc Today we talk about his job at GoTab, and all the fun stuff. (GoTab is an all in one POS Solution that only one restaurant in Nashville takes advantage of. And they are awesome. #notasponsor) but the real gem of this conversation in at about 53 minutes in where he tells the story of his heart attack earlier this year, and it just goes from there. Wow, this is a powerful episode. Nothing like facing death to give you perspective. Stay tuned Monday as we will release the new @brandon_nrr_bookclub book of the month. The 15 Commitments of Conscious Leadership. If you struggle with defensiveness, your team not performing well, profitability, really anything, this book will help put it all together in perspective. I can’t wait to share it with you, and we will have @sunderland.coaching along for the ride to help you understand the concepts better. We will be doing a LIVE show at the end of September, and we would love to have you join us. So stay tuned, and enjoy this episode with Rich Bryant wherever you listen to podcasts.
This episode is VERY important if you are a restaurant Owner or Manager!! Abhinav Founded a company called Bikky, based around his mother in laws (who owns a restaurant) need to market and thank the right people for eating at her restaurant. What he created was a solution to identify who your guest is, and what their behaviors will tell you. I would guess 99% of local, independent restaurants do not use this, and would benefit greatly. The problem is, there is SO MUCH DATA, that only chains really take full advantage as they have the staff to take the information and put it to use. I content that this is why chains flourish, and local restaurants close at an alarming rate. Watch as Crystal De Luna-Bogan and Brandon Styll ask the questions that matter to most small restaurant Owners. We always think it's a compliment when the guest says" that was fun, I haven't been asked those questions before" The actual interview with Abhinav starts at the 19 minute mark.
Kasi is the President, and Dottie is the VP of the Tennesee Association of Farmers Markets. Today they stop by to talk about National Farmers Market week. (this week!) Listen in as they talk about what they do and why it is so important to support your local farmers market. Thier interview starts at around the 45 minute mark.
Jim Hagy has owned the Chef's Market for 27 years, and has been in the industry his whole life! Today we catch up with Jim and he tells us about the ups and downs of operating one of the largest catering companies in the city. We also welcome Crystal back, and get all caught up!
Charley has been the proud owner of the E. 48th St Market in Dunwoody for 37 years. Every member of his family has worked at the market at some point. They proudly serve authentic Italian heroes. According to Charley, an authentic Italian market must have genuine Italian groceries, condiments, and, of course, WINE! After 62 years of marriage, Charley has a wealth of wisdom to share with us today.
Chris Hall is one of the Co- Founder's of Giving Kitchen. He is also a Partner at Unsuckay (UN-SUCK-A) which includes.. Muss and Turner's, MTH Pizza, Roshambo, Local Three, and Warhorse Inventments. In this episode Billy Kramer, Owner of NFA Burger co-hosts the episode which we recorded LIVE at The Distillery of Modern Art. In this episode, we discuss tipping, reviews, service models, storytelling, and lot's of just getting to know you stuff, and a lot about Giving Kitchen.Sponsor Information-
All Star Fire Protection- 615-865-5600- Rob Baughman
Gordon FoodService- 615-945-6753
SuperSource- 770-337-1143- Jason Ellis
Cali Sober- 980-297-6481- Michael Dean
Chandler James team- 615-473-2452- Michael Dean
Robins Insurance- 863-409-9372- Matthew Clements
Campo Bravo-919-624-0113- Ian Cox
This may be one of the most important episodes that we do around here, and we ask that you help by sharing this story, and getting involved, or just ask for help! IN this episode, Jen Hidinger Kendrick, the Founder of Giving Kitchen, and Leah Melnick, Senior Director of Field Operations, tell their stories, and talk about all of the facets of Giving Kitchen. Billy Karmer from NFA burger is our Co-Host of this episode. Sponsor information-All Star Fire Protection- Rob Baughman- 615-865-8500Supersource- Jason Ellis- 770-337-1143Robins Insurance- Matthew Clements- 863-409-9372Cali Sober- Michael Dean-980-297-6481Gordon Food Service- Paul Hunter-615-945-6753Chandler James Team at Lee & associates-Miller Chandler- 615-473-2452Lee Ann James-731-335-1121
In our very first episode of this Atlanta Restaurant Takeover for July, we are talking with Billy Kramer, Owner of NFA (not foolin around) Burger in Atlanta. Billy talks about how he isn't a traditional restaurant guy, and what he has learned since becoming one. NFA Burger was named best burger in Georgia by Food and Wine Magazine, and the next time you are in the Dunwoody neighborhood in Atlanta, you simply must give it a shot! Follow the all new Atlanta Restaurant Radio on IG @Atlanta_restaurant_Radio
In this week's episode of Nashville Restaurant Radio, hosts Brandon and Crystal sit down with Alexis Soler, co-founder of Old Glory, Flamingo Cocktail Club, and her newest project, The Sun Room at the Drift Nashville. Alexis shares the captivating story of her journey in the hospitality industry, discussing her past ventures and current projects. Crystal also unveils an exciting new project she's working on, adding to the vibrant conversation about innovation and creativity in Nashville's restaurant scene. Don't miss this episode for the latest updates and inspiring stories from the heart of Nashville's culinary world.
Daniel joins us today to talk about the Pharmacy burger, and his daily life.--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
We are excited to introduce you to Jordan from Maison Dixon, and Chyler and Tammy from Island Fin Poke. Both of these concepts you will want to learn so much more about once you learn their stories. We also talk about all the Father's Day happenings around town, Juneteenth celebrations, and all other events to get your weekend started off right. Cheers!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
In this episode, Brandon and Crystal catch up on the latest restaurant openings, closings and pop ups in town. Listen as they are joined in studio with the incredible Chef Michael Hannah of St. Vito’s Focacciaria in Nashville, TN. Chef Michael shares hilarious customer stories, reminisces about his rich Italian upbringing surrounded by the aromas and flavors of authentic cuisine, and delves into the unique challenges of running a restaurant in one of the hottest, busiest cities in America. Don't miss this mouthwatering and entertaining conversation that promises to leave you both hungry for and laughing!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
In this episode of Nashville Restaurant Radio, we are honored to host Master Sommelier Larry O’Bryan of Kendall Jackson Winery. Dive into the world of fine wines as Larry shares his expert insights on wine pairing, the intricacies of wine production, and the dedication it takes to achieve the prestigious Master Sommelier title (and how he’s somewhat estranged from the prestigious Court of Sommeliers) Gain valuable tips for selecting the perfect bottle for any occasion (even the perfect pairing with a grilled cheese). Whether you're a seasoned wine enthusiast or just beginning your journey, this episode offers a rich blend (get it…) of knowledge and passion that is sure to enhance your appreciation for the art of winemaking.--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Today we are introducing Shelby Briggs as the new Executive Chef at Sinema!! Q Taylor joins her today as we talk about her first couple months in Nashville, what its like taking over a kitchen that has been ran by one Chef for 10 years, and we also asked the hard questions like, what's your favorite color, Movie, Rom Com, and Favorite restaurants that she has hit up so far. We had so much fun talking to them. Please go visit her at Sinema for their 10 year celebration, and when you see her in your restaurant, say hello, and join us in welcoming her to Nashville.--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Gloria Johnson is a TN State Representative and she is running to replace Marsha Blackburn on the Senate. We wanted to learn more about the amazing woman, and member of the Tennessee Three. listen in to learn more about her and make sure you register to vote, then GO VOTE!!!!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Jason and Maribel join us from Pie town tacos today to introduce Maribel as their new partner! Maribel is from Mexico and has been working for Jason for the past couple years and has worked her way into a partnership at PTT. She is such an amazing woman! We can't wait to share her story with you. We debut our new format of pre interview/Post interview conversations with our thoughts as hosts.--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Sarah joins the podcast for the first time since 2021, and she updates us on everything she has been up to since that time. We also discuss some of the challenges of Owning multiple restaurants, including being attacked by people in the industry you wouldn't expect to attack you. We also welcome Crystal Deluna-Bogan as our new Co-Host! --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Mental health awareness month continues with Jason Laiacona, who is the Chef at Miel, but he also hosts a podcast called F- Depression. So we talk about the toll this industry can take on you. We also talk about how we individually address mental health in our own lives, and he gives lots of helpful resources. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Jenni Bedell helps us kick off Mental health awareness month with some good old fashioned HR talk. There were so many good tidbits and ideas about how we approach our team and leadership. We also discuss how mental health effects our job performance, and what you can do if you are a leader, or if you yourself need some help. Remember, it's totally ok to not be ok. Please raise your hand and ask for help if you need it. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Ana, Josh, and Maria from Tantisimo stop by the studio in introduce themselves to the city! They own Tantisimo and Mala Vida in East Nashville. listen in as they tell their story!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
In Crystal's first time on NRR, we talk about the fact that she is an absolute OG in the food truck world, and what that time was like for food truck operators in 2010. We also talk about her pandemic buy back of her business from Fresh Hospitality, and what her future plans for expansion are. (hint- It's about to happen real soon!) We also talk about parenting, general work stuff, and we laugh a lot. This interview was so much fun, I can't wait to have her back!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Stephanie is a Business Coach whose company is called Unlock your Potential. Today we discuss 6 steps that will help you find balance and success. Yup, its that easy!! I'm not going to give them away here, you will have to listen, but I would like to hear your thoughts on our IG page. Look for the post about this episode and let me know what you think!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Chef Kev D joins the show to talk about Toast Nashville, and we also talk about what it takes to take your career to the next level as a touring Chef. Toast Nashville happens the weekend of 4-19-24 at the Analog at the Hutton Hotel. There is a Chef's Dinner Friday night, the grand tasting on Saturday Night, with brunches on both Saturday and Sunday mornings too! Thsi should be an amazing event with Robert Irvine, Rocco DiSpirito, Maneet Chauhan, and Alex Belew. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
If Indian food is something that intimidates you (like it did for me) This episode is going to be very eye opening. Vivek, Owner at Germantown's Tailor Restaurant, breaks down Indian Cuisine in the best way I've ever heard. I learned a lot, and we talked for an hour and a half in what seemed like 20 minutes. The episode starts with a preview of Toast Nashville with Chef Kev D. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
You probably know Brett Tuck from his famous sandwich at Edley's, aptly named "The Tuck Special". However, he now owns the legendary Brown's Diner in Hillsboro Village. He is one of the good guys, who bet it all to keep iconic places like Brown's in existence. WE of course talk about how that all went down, and we spent some time on the fact that he is about to be a new Dad, and I had to give all the unsolicited advice. How did I do? did you know you can give feedback on this podcast right here on Spotify? Let me know what you think.. Thanks for listening! Brandon --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Chad Newton and Gracie Nguyen own You are Here Hospitality. Under that umbrella falls East Side Banh Mi, East Side Pho, SS Gai, and Sweeza Super Quesadilla in the Wash in East Nashville. They are also two of my favorite people in the city because they are so kind, and have been a great example of how to enter a new city and make friends quickly. Today they are celebrating 4 years of ESBM!! We talk about the last 4 years, and what's on the horizon, and what exactly do they do as Owner's of You Are Here Hospitality. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
While Kelly's technical title is Director of Seafood Purchasing, in his heart, he is a Fish Monger. He still lives in Florida, he still goes to the docks to pick out fish, and he is as passionate about the sea as anyone I have met. In this conversation, leading into Alaskan Halibut season, Kelly talks about his love of the ocean, sustainability, his job, and surfing in the shark attack capitol of the world. (yes, he tells shark stories) We also talk about What Chef's Wants presence in Alaska to bring some of the best seafood in the world to their customers.--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Margot, Owner of the Iconic Margot Cafe and Bar joins the podcast today with her Executive Chef Hadley Long to talk about TN Flavors and so much more.--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
This is the episode from the actual night of TN Flavors. This episode is fun and playful, in the sense that I had no idea who I was going to talk to, no prep, just random conversations with people who stopped by the table. IT WAS A BLAST!! We speak with a James Beard Nominee,(David Andrews) an absolute legend in the Nashville restaurant Scene (Deb Paquette) and one of the biggest local farmers in Nashville (Lauren Palmer) as well as some other amazing guests. You will have to listen to find out who!! --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Chef Max makes his first appearance on the podcast to talk about TN Flavors, and ended up staying, telling his story, (and what a story!) and talking about what it takes to Manage one of the busiest kitchens in the city. Max is an asset to the city, and I'm honored to call him a friend. Brandon--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
TN Flavors in on March 5, 2024 from 6-8 pm at the Randy Rayburn School for Culinary Arts at Nashville State. It is going to be held at their southeast campus in Hickory Hollow. IN this episode we talk to 5 Chef's who will be there, and what they will be tasting. I (Brandon) will also be there, and I will be recording LIVE interviews with guests who are in attendance. Stay tuned for that episode coming soon. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Rob Higgins Talks about all of his concepts and his story on todays episode. Rob is bringing local back to Hillsboro Village, and we are here for it. Once a bustling area for locals, the landscape has changed, along with SO MANY other places in Nashville. Rob is trying to bring back a local vibe, and hopefully bring some excitement to Hillsboro Village. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Caroline and Brandon talk about topics effecting their own restaurants, and random Nashville restaurant news. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Chef Victor Albisu joins Caroline and Brandon in talking about his new location of Taco Bamba in the Green Hills Neighborhood. Fresh off a very successful #popup at Bastion the previous night, the hosts learn all about Taco Bamba, and why it's going to be a great addition to the scene. They also play a game with everyone in studio where they all take turns on the hot seat, and then they pick out their worst case scenario.Sponsor InformationGordon Foodservice- Paul Hunter-615-945-6753 Super Source- Dish Machine and Chemicals- Jason Ellis-770-337-1143 Charpier's Bakery- Fresh Bread- Erin Mosow-615-319-6453 What Chef's Want-800-600-8510 Robins Insurance- Matthew Clements- 863-409-9372 Fat Bottom Brewery- order through DET dist. Bravazzi through Best BrandsCampo Bravo Tequila- Ian Cox- 919-624-0113 Order Through Best BrandsCali Sober (non- alcoholic THC infused Mocktails)- Michael Dean Michael@getcalisober.com Order through Lipman Bros.Lee & Associates- Chandler James teamMiller Chandler- mchandler@lee-associates.comLee Ann James- ljames@lee-associates.com--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Michael Dean Is a VP at Cali Sober and today we talk about their brand, and have more conversation around THC beverages. I am real interested in this space as I think it's the next thing. Listen in and join the conversation. What do you think? Is it going to be the next big thing?--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Christina Barnett shares her story today, and it's awesome. She is an entrepreneur to the fullest extent. She had an idea, wrote a business plan, and MADE IT HAPPEN. While that sounds easy enough, she did this during a global pandemic! Listen in as she shares all the ups and downs, and where she is headed!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Max is one of the three partners who operate as Strategic Hospitality. (with his brother Benjamin, and Josh Habiger) They own some of the best restaurants in town that include, but not limited to... Bastion, The Patterson House, The Catbird Seat, Locust, Henrietta Red, Kisser, and the operate Friends in Low places on Broadway. In this episode, we discuss most of these places, what they have going on at the airport, how much he likes trains, his Fantasy Football win in our NRR league, family life, and so much more. Sponsor InformationGordon Foodservice- Paul Hunter-615-945-6753 Super Source- Dish Machine and Chemicals- Jason Ellis-770-337-1143 Charpier's Bakery- Fresh Bread- Erin Mosow-615-319-6453 What Chef's Want-800-600-8510 Robins Insurance- Matthew Clements- 863-409-9372 Fat Bottom Brewery- order through DET dist. Bravazzi through Best BrandsCampo Bravo Tequila- Ian Cox- 919-624-0113 Order Through Best Brands--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Chef Brian joins the show for the first time in two years. In this episode, we get caught up, and do in depth about a dinner I had at his restaurant the night before. It was a pretty cool thing to be able to interview the Chef at the AMAZING restaurant you ate at the previous night. He answered all of the questions that I had while dining the night before. We also let the conversation about the dinner be the storyline while we zigged and zagged all over the place in the conversation. Follow along on our Instagram page @nashville_restaurant_radio--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
We were offered an opportunity to set up some Mic's and talk to some folks at the Dry January Market presented by Killjoy (at Killjoy) So I took it, and I brought along my friends at Fat Bottom Brewery to sample their amazing new drink called Hop Fizz.(available via DET dist)I had NO IDEA what to expect, and we got to have 8 conversations with some pretty cool people who were there to check it all out. So this is an episode where we do 8, 5 minute or so interviews centered around the non alc life, Dry January, and some products that will help you serve this community. Today we speak withRachel Reynolds- Director of Marketing for Curious ElixersNicole Prentice- AuthorRyan Holding- Proprietor- Passage Kava LoungeJoel Wilson- Owner- Literal CreativeMichelle- Sous Chef at MielKristine Myles- Owner- Myles Hospitality MarketingRachel Adams- Director of Marketing- Fat Bottom BreweryTed Plisko- Sales Manager- Better than Booze--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
You have probably all heard that Arnold's is reopening for a limited time today! January 8, 2024. In this episode, Kahlil tells the whole story. Why did they close, what happened, and what is the future for Arnolds. We talk about all of it today.. Gordon Foodservice- Paul Hunter-615-945-6753 Super Source- Dish Machine and Chemicals- Jason Ellis-770-337-1143 Charpier's Bakery- Fresh Bread- Erin Mosow-615-319-6453 What Chef's Want-800-600-8510 Robins Insurance- Matthew Clements- 863-409-9372 Fat Bottom Brewery- order through DET dist. Bravazzi through Best BrandsSitex Linen- Ross Chandler- 270-823-2468 --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
With dry January in full swing, we are talking about another option instead of alcohol, THC infused beverages. Ken is the Co-Founder of Calexo, a CA based beverage brand that has both infused, and non-infused nonalcoholic beverages. (you can find them at calexo.co) Today we talk about the origin of his brand, the science behind it, and the most frequently asked questions he gets around it. We also talk about the legality, and how do you manage it at your restaurant or bar. Sponsor informationGordon Foodservice- Paul Hunter-615-945-6753 Super Source- Dish Machine and Chemicals- Jason Ellis-770-337-1143 Charpier's Bakery- Fresh Bread- Erin Mosow-615-319-6453 What Chef's Want-800-600-8510 Robins Insurance- Matthew Clements- 863-409-9372 Fat Bottom Brewery- order through DET dist. Bravazzi through Best BrandsSitex Linen- Ross Chandler- 270-823-2468--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Stephanie Styll, Founder of KillJoy, Nashville first alcohol free bottle shop, and Kristen Bear @creativesobriety on IG and Host of the Creative Sobriety Podcast talk about Dry January with Host Brandon Styll.All three have been Alcohol free for years, and they wanted to talk about what to expect with Dry January, and give some tips, and talk about what you may experience. They also share stories of their own journey with alcohol, and touch on the THC side of Dry January, as low dose THC beverages are making their way into the market. Happy New Year!Sponsor informationGordon Foodservice- Paul Hunter-615-945-6753 Super Source- Dish Machine and Chemicals- Jason Ellis-770-337-1143 Charpier's Bakery- Fresh Bread- Erin Mosow-615-319-6453 What Chef's Want-800-600-8510 Robins Insurance- Matthew Clements- 863-409-9372 Fat Bottom Brewery- order through DET dist. Bravazzi through Best BrandsSitex Linen- Ross Chandler- 270-823-2468--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Ben Whitlock, CEO of Mobile Fixture joins us to talk about 2023. We discuss profit, and why the perception in this industry that it's bad, why restaurants close, tipping, The ACF, and so much more. Sponsor info Gordon Foodservice- Paul Hunter-615-945-6753 Super Source- Dish Machine and Chemicals- Jason Ellis-770-337-1143 Charpier's Bakery- Fresh Bread- Erin Mosow-615-319-6453 What Chef's Want-800-600-8510 Robins Insurance- Matthew Clements- 863-409-9372 Fat Bottom Brewery- order through DET dist. Sitex Linen- Ross Chandler- 270-823-2468--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
In this episode, we simulcast with The Nashville Dad's Podcast! Brandon was the first ever repeat guest on their show, and we decided to help them promote it, and their podcast on ours! Listen in as Brandon talks about his life as a Dad, special moments, work life balance, and updates on his new Restaurant, Chago's Belmont Cantina. #Cheers--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
We have compiled 10 different Gordon Foodservice Final Thoughts, and Brandon added his own thoughts to them. Listen is as we here from Freddie O'Connell, Ford Fry, Jack and Lorraine from the Sexual Assault Center, Charlotte Miller and Kelly Martin, Will Guidara, Emma and Chris Baird from SS Gai, Jon and Murray from NOKO, Josh Buckley, Miller Phillips, and Season 21 Winner of Hell's Kitchen, Alex Belew. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Margaret Littman is our guest today as we talk to her about writing Best of Nashville writers picks, downtown, some of her past stories, and so much more. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
More Titans talk, more matchup picks, and lots of talk around childhood sneakers at the end. Go visit thegivingkitchen.org and make sure you are using SuperSource for all of your Dish Machine and Chemical needs! #cheers--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Chris Chamberlain joins the podcast for our annual Best of Nashville acceptance speeches. Today we talk with Will Shuff from 12 South Taproom (and 51st Taproom) Stephanie Styll from Killjoy, Sean “Big Daddy” Porter from Daddy’s Dogs, and Caroline Galzin from Nicky’s Coal Fired who won for Best Holiday Pop up for St. Nicky’s. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Tony and Brandon break down the matchups for the NRR Giving Kitchen Fantasy Football week. Yes, we discuss the Taylor Swift effect on Kansas City. We also talk standings, and make picks on this weeks matchups--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
As we record some new episodes, I wanted to re share this one from March.--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Gerard Craft is the CEO of Niche Food Group, he is also a James Beard Foundation award winning Chef. Evelynn Hadsell is the Executive Chef at Pastaria Nashville. Today they join the show for a conversation around what they do in their respective jobs, as well as their opinions on the market, tipping, leadership, silos, and more. This was an interesting interview as it is in two parts. I was interrupted by a call from one of my leaders and I had to leave immediately to attend to the restaurant. They were kind enough to pick up the interview the next day. I really enjoyed the conversation besides the technical issues with sound as we were talking over the internet. Big thank you to both Chef Gerard and Chef Evelynn for taking the time to join us today! Brandon--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Storme Warren made national headlines when he left SiriusXM's the Highway for Garth Brooks' radio station "The Big 615" on tunein.com a few months ago. Today he's hosting a writers round at the Twelve-Thirty Club every Wednesday at 3pm (free to the public) for his podcast "The Exit 209 Podcast". Today we talk about that transition, and his influence in myself finding the genre.Sponsor informationGordon Foodservice- Paul Hunter-615-945-6753 Super Source- Dish Machine and Chemicals- Jason Ellis-770-337-1143 Charpier's Bakery- Fresh Bread- Erin Mosow-615-319-6453 What Chef's Want-800-600-8510 Robins Insurance- Matthew Clements- 863-409-9372 Koorsen Fire and Security- Kevin Rose- 615-974-2932 Sitex Linen- Ross Chandler- 270-823-2468--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Week 2 Recap, and Week 3 projections for the Nashville Restaurant Radio Fantasy Football League. Max Goldberg joins us live to make a wager on his matchup with Tony this week. Jason Ellis with Supersource for all your Dish Machine and Chemical needs- 770-337-1143--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
David joins us to talk about what he's seeing in the market right now. (It isn't great) We also talk about why relationships are so important, and Brandon goes on a rant as to why spreadsheeting is a bad practice. See below for sponsor informationGordon Foodservice- Paul Hunter-615-945-6753 Super Source- Dish Machine and Chemicals- Jason Ellis-770-337-1143Charpier's Bakery- Fresh Bread- Erin Mosow-615-319-6453What Chef's Want-800-600-8510Robins Insurance- Matthew Clements- 863-409-9372Koorsen Fire and Security- Kevin Rose- 615-974-2932Sitex Linen- Ross Chandler- 270-823-2468--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
In this episode we discuss our wins and losses for week 1, and make projections for week 2. We also discuss the rumors of Travis Kelce and Taylor Swift with a little help from Caroline, and catch up as Tony is in Chicago for a wedding. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
After all the feedback on Part 1 of the tipping episode of #theroundup, we decided to do another one. In this episode Nick announces their new concept in Lebanon, and we discuss his tipping policy, and discuss feedback from the previous episode. Jason Ellis from SuperSource joins the show toward the end, and helps us answer some questions around tipping at sporting events.
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As a special seasonal edition, we are hosting a restaurant fantasy football league! Tony Galzin and Brandon Styll will be talking football, The Giving Kitchen, and any other random things that may come up. We will be talking to Chefs, and anyone who wants to come on and talk football. In episode one, Tony and Brandon discuss the league, the members, and Naima Fierce from the Germantown Pub joins the show live. Stay tuned for weekly check ins from Fantasy players, and special guests. The league consists of Max Goldberg, Brian Baxter, Naima Fierce, Alyssa Gangeri, Tandy Wilson, Hal Holden-Bache, Brandon Styll, Tony Glazin, Pat Martin and Alex Belew.
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Replay of our episode from 4-2-23 where Mayoral Candidate Freddie O'Connell stopped by the studio to talk about why he wants you to stay in Nashville. This episode was recorded the day after the horrific school shooting at the Covenant School in Green Hills. Early voting in the runoff has started, and the Election is September 14, 2023. Make your plan and please get out and VOTE! --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Jeff Syracuse has been a City Council Member for district 15 for the last 8 years. He is not done serving Nashville, and he wants your vote for his bid for City Council at Large. Today we discuss his history, why he is FOR the Titan's new stadium, (which was a fascinating conversation) and who his choice for Mayor would be. Make a plan to Vote Sept 14th, and if you can't make it that day, you can vote early starting tomorrow.
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IN this episode of #theroundup our guest Bryan Lee Weaver (Butcher and Bee, Redheaded Stranger) announces his new location, Fancy Pants! We also have a healthy discussion around Tipping. The nation is feeling a strong feeling of Tip Fatigue, with seemingly every business now spinning around a tablet and asking you to "answer a few questions". Today we discuss where you should tip, why you should tip, and should tipping even be a thing? Caroline says no, and has changed her model at her restaurant. We also play a game called, "should you tip?" Where we discuss several places that ask for tips, and some that don't, but maybe should. We talk about tip pooling, and service changes, as well as The Bear on Hulu.
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Jon Murray (Owner/ Founder) and Wilson Brannock (Managing Partner) of Noko drop by the studio to talk about their Wildy successful wood fired Asian Restaurant. Drawing on their experience with Indigo Road, both Jon and Wilson are veterans in this business, so they created a restaurant where as much love is given to their staff as is the guest. With insurance, vacation pay, and even a vacation stipend, they are serious about mental health, and with free gym memberships, they are serious about physical health too! Jon talks about how his experience dropping the bottle, had led him to a much fuller, and thoughtful experience Operating a restaurant. Wilson is such a down to earth guy, he talks about how much gratitude he has for the industry, his guests, and his team. Overall, they guys are kind and generous, and it was an honor to have them in studio today. Listen in, and go check out Noko!
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My family and I love eating at Boshamp's every time we are in the Destin area. So I decided that I would try to learn more about why this restaurant is so great. Miller grew up in Destin, and in restaurants. He built Boshamp's on the property where his Father had his restaurant Flamingo's. He also own Lucky Dog Seafood Co. Which is on the property at Boshamp's. Listen in as he tells his family's history, and what makes Boshamp's so special. Brandon
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Caroline and Brandon are back! In this episode they catch up, and talk about their summers thus far. The topics for discussion today are Jason Aldean, The Bear, and weird customer service experiences.
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Rob Floyd and Angel Jennings join the show to talk about his life as a celebrity Mixologist. Rob is a Emmy winning Actor, and during his acting career, he also bartended. He found that bartending was performing, and has taken it to the next level. Rob is currently partnering with Cardi B on a whipped cream liquor called "whip shots". He also has worked with Jose Andres and Gordon Ramsey. He creates the bar program, and trains bartenders for Princess Cruises, and ha appeared alongside John Taffer on Bar Rescue for 10 years. Today he talks about his life, with his Executive Assistant Angel.
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Jack and Lorraine join us today from the Sexual Assault Center to have a conversation about what you can do as a bartender, server, Manager, Owner, Patron, or even if you are the victim. This was an important conversation around this topic. We hope everyone goes through their training to help every restaurant and bar become safer.
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Gabe and Brooks join the show for a bonus Friday Episode! I have worked with them in the past, and today we get to learn all about their story, and how they work together. This is an awesome story of how Gabe came up with the idea, and how Brooks ties it all together. Through illness, a pandemic, and all the challenges of Owning and operating a restaurant, these guys really make it work! It was so much fun sitting down and talking to them, I hope you enjoy the conversation, and go visit them on 10th Ave South. Brandon
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Tandy joins us in studio for his first podcast ever! We talk about his James Beard Award, what Pat Martin said to him to ease his mind when he won, when he first met Pat, and why that relationship is so special. We also discuss his relationship with his vendors, old nashville, and Brandon talks about the old days of selling produce in Nashville.
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Carter Hach joined us in studio to talk about his book The Hachland Hill Cookbook, and his new restaurant and beer garden Streetcar! Carter is Grandson to Phila Hach, who started Hachland Hill, and is who he wrote the cookbook to pay homage to. The Hachland Hill Cookbook is the recipes and legacy of Phila Hach. We dig into the book and some of the recipes as well as his new restaurant on Charlotte Pike, Streetcar. Streetcar is a gastropub and biergarten, that focuses on smoked meats. The Smoker outside, made by local restaurant veteran Edgar Pendley, is something to be envious of. I actually left the interview and went to eat lunch there, and it was fantastic! The show starts off with a small speech by me, titled, I bought a Jeep. Let me know your thought on IG @brandon_NRR
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This month on Brandon's Book Club we are talking about Hot Spot- A Doctor's Diary of the Pandemic with the Author. Steven Smithng also joins us in studio for this conversation. Dr. Jahangir was the lead for the covid task force in Nashville. This book was his notes daily from March 8, 2020, through March 9, 2021. Listen through to the end when we surprise him with a very special gift to say thanks for his service. Brandon
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Ford Fry is the Owner of the Optimist, Le Loop, Star River, and Superica in Nashville. He also owns many more in Atlanta and Houston. He joins the show today to talk about how he got here, and where he is going next. He also talks about his Nashville locations, and why they are so special to him.
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Ben joins in as Brandon and Caroline talk about all the things that encompass an episode of #theroundup It was great to have Ben in studio to get caught up on his life, his business, and his opinions on Father’s Day. This was a lot of fun to have en episode where we just chat it out. We hope you enjoy!
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Noelle Marchetti is a James Beard Semi Finalist Pasty Chef at The Joseph Hotel, which includes Yolan, and Denim Rooftop Restaurant. She talks about her amazing team, what some of her challenges and passions are, as well as how much she loves her craft! Listen in as she shares her story!
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Marcia Masulla is a candidate for Metro at Large. She is an absolute advocate for Nashville, and hospitality workers., Today she talks about her history, and why she feels suited for this job. Caroline and Brandon also give her their endorsement. Election day is August 3rd. Are you ready to vote? Listen in as we also discuss what you can do to be ready to hit the polls!
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Emma and Chris have been working on this concept since their honeymoon. After several pop ups, and a lot of Banh Mi’s made, they have officially opened SS Gai in The Wash space in East Nashville. Listen in as they tell their story about how they met, fell in love, travelled, and now have an amazing restaurant together. Learn about their parent company, You are here Hospitality, and why they have been hustling day and night at East Side Banh Mi. Congrats to Emma and Chris on your new Restaurant, and thanks is for sharing your story.
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Rachel Hale is everywhere, I mean, she has done SO many things, and she's only getting started. From being mis pre teen USA at age 12, to starring on Amertican Idol at 21, she has been all overf the world, and is now hosting her own Paleo cooking show on IG called Hale's Kitchen. Liasten in today as she explains all the nuts and bolts of her life. She was an absolute JOY to have on the show, and listen after the show for a chance for you to take her on a date!
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Platinum selling Recording Artist Montell Jordan and his Wife/ Manager Kristin join the show today to talk about their story. How they met, what it was like going through the mid 90's with a #1 song, while not being able to disclose their relationship. We talk about their career, the challenges and joys that have accompanied it, why working hard pays off, and what our favorite burger in Nashville is. This was so much fun for Caroline and I, they were so kind and generous with their time, and so honest and forthcoming about all the challenges they had to overcome. Please enjoy this interview with Montell and Kristin Jordan!Brandon--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
This is Chef's first time on the podcast and we really wanted to learn about who he is and more about his amazing restaurants. This was a fun, and light conversation, we hope you enjoy!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
We are talking about Alchemy by Rory Sutherland on this months episode of Brandon's Book Club! To help in this endeavor we enlisted the Owners of Tallboy Marketing and Steven Smithing, Owner of The Green Hills Grille and Mere Bulles (and the all new Chago's Belmont Cantina). We also talk to Dr. Alex Jahangir who is the Author of next month's book, Hot Spot- A Doctor's Diary from the Pandemic. Please join us on this one as the Dr will be in studio to talk about his experience. Find the link to join in the Brandon's Book Club group on Facebook. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Stephen Faust joins the podcast today to talk about the logistics of operating kitchens on movie sets. Tom Morales said this is one of the toughest jobs in this industry, and Stephen confirms that. Stephen also tells his story of sobriety and all of the joys and challenges associated with it. We both share personal stories of growth, and trials associated with sobriety. If you or someone you know is struggling with Alcoholism, Ben's Friends International is now in Nashville! This is a free support group for people in the hospitality industry in recovery, they meet every Monday at 11 am at the Oak Steakhouse at the base of the Westin Hotel downtown. Also, check out the Thegivingkitchen.org for anything crisis related to anyone in our industry. -Brandon--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
This is Neal's second appearance on the podcast. The first was right in the middle of the pandemic, and I really wanted to know his thoughts on restaurant closings, as it was a very uncertain times. Today, post pandemic, we really just catch up. We talk about SO MANY topics, it's hard to keep us on track. This episode was a lot of fun, and we welcome Neal back anytime! Let us know your thoughts! Brandon--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Toast Nashville is a brand new event held at Analog in the Hutton Hotel THIS WEEKEND April 21-23. In this episode we talk with Chef Kev D, Alex Belew, and Maneet Chauhan where we catch up, and they explain exactly what you can expect from this culinary event to remember! Purchase tickets at www.toast-nashville.com or go to @nashville_restaurant_radio on Instagram, follow us, like the post about THIS podcast, and tag a friend or 3 who you would like to take with you, and the tickets could be yours!!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
We've brewed up a delicious episode episode for you today, as we welcome Josh Buckleyfrom Nations brewing. Josh shares the story of nations brewing, tells us moreabout their tasty selections, and gives us all the locals inside info ontheir new Broadway venture, Teddy's Tavern. We even talk Zima and Tequiza.Don't know what that is? You youngn's can tune in to find out! --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
This is an interesting interview. We had this idea, that Chris Chamberlain would write the article announcing the all new Chago’s Belmont Cantina, and that we could record him doing the actual interview, so you could hear his process. This episode is that. I think it’s a very interesting insight into all the things that go into opening a restaurant. We have a long ways to go, but we are excited to let the cat out of the bag. Brandon--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Todaywe are keeping it in the family as we welcome Stephanie Styll, Brandon'ssister, as our special guest on the roundup! Stephanie gives us all the detailson her new zero proof bottle shop, Killjoy, and tells us about the journey thatbrought her to this concept. We also discuss James Beard in Nashville, aNations openings and closings update, and get into the hot topic of the moment:tipping.--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Freddie O' Connell was scheduled to be on the Podcast on March 28th three weeks ago, little did we know it would be one day after the horrific events at The Covenant School. We were not sure we would be able to do this interview. It turned out to be a great opportunity for us to talk through what we just went through, what our city went through, and what we can do about it. While we jumped right in with that conversation, we also had a in depth conversation about who he is as a leader, a father, and as a Mayoral Candidate. This episode is brought to you commercial free by our amazing sponsors.
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Alex Belew Joins the Podcast for the second time! His first appearance was in April of 2020, and man what a difference three years makes! Alex dishes on all of the details about his epic win on Hell's Kitchen. He talks about when they filmed, how long he has had to keep this secret, what filming was like, and was the drama with Billy and Abe real. We also talk about the closing of his restaurant and all things in between. Thank you Alex for joining us!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message
Thrilled only begins to describe how excited we are to welcome Will Guidara on today's episode! Will is the former owner of Eleven Madison Park (#1 restaurant in the world in 2017) and the author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect.You can watch Will and his team on the Netflix series 7 days out as they reopen Eleven Madison Park after a renovation. He also has a Ted Talk you can find on YouTube.We talk culture, passion for service, what's next for Will, and of course, hospitality. Thank you again to Will Guidara for joining us on Nashville Restaurant Radio!--- Send in a voice message: https://anchor.fm/brandon-styll/message
Charlotte Miller joins us once again on Restaurant Radio, and we welcome guest Kellie Martin for a discussion about diversity, equity and inclusion. Charlotte is hosting Les Dame d'Escoffier's ongoing series, Desegregating Nashville's Food Scene at her Jefferson St. restaurant Yay Yay's, which Kellie has moderated. Their thoughtful conversation helps us get comfortable with uncomfortable topics, and inspired us to continue to look for opportunities to do better. We hope you'll feel the same!--- Send in a voice message: https://anchor.fm/brandon-styll/message
On this episode, we host Councilmember at Large Sharon Hurt to discuss her bid to be Nashville's next mayor. We discuss how experiences from her childhood in Memphis and attending TSU shaped her passion for service and love for Nashville, and she delivers us a much needed message of 'hope' for our city's future. Did we just interview the next Mayor of Nashville? Take a listen and let us know what you think!--- Send in a voice message: https://anchor.fm/brandon-styll/message
Claire Crowell joins the podcast for the third time! Her previous visits were to talk about what was available to you as a restaurant worker in early March 2020, and the second was when Puckett's was one of the first restaurants in the nations to reopen after we were allowed to in May 2020 when she was the COO of A. Marshall Hospitality. Today she talks about Hattie Janes's, life on the farm, what makes her Ice cream special, and we talk a lot about Le Dame Nashville, which she is the current President of. --- Send in a voice message: https://anchor.fm/brandon-styll/message
Caroline is Back! We couldn't be more excited to have Steve Cavendish on the podcast today. Steve has partnered with Demetria Kalodimos the Nashville Banner and today he tells us why. We also talk about the Mayoral race, other media outlets, and more local news. Let us know your thoughts! Watch this whole interview on our YouTube Channel, and remember to like and subscribe to know when we are recording other interviews LIVE!--- Send in a voice message: https://anchor.fm/brandon-styll/message
The boys of the bird are back! In their final installment of their "Pop Up" Podcast, they talk with John and Bascha. John is the Concierge and the Dream hotel and Bascha owns Adagio spa. We want to sent out a special thanks to both Mikey and Brian, and all of their guests for taking over the podcast thsi month, and thank you, the listener for taking time to listen! #Cheers!--- Send in a voice message: https://anchor.fm/brandon-styll/message
Listen in as our panel, yes, including my mom, talk about the book Unreasonable Hospitality by Will Guidara.--- Send in a voice message: https://anchor.fm/brandon-styll/message
The boys of the bird are back with a new episode of Hard to Heart. This week they talk with Lincoln and Bunny. Lincoln manages ops at Condado Tacos, and Bunny works for The Mockingbird. They are a sober couple, and we just love how they contribute to that community. This is a super fun and interesting conversation about this industry, and being in a relationship in the industry. Let us know what you think? Brandon--- Send in a voice message: https://anchor.fm/brandon-styll/message
Caroline is under the weather so Sean Porter takes her mic for this Valentines edition of #theroundup. WE are also joined by Andy from Bad luck Burger Club at about the 20 minutes mark. Enjoy!
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It's #Popup Podcast time at Nashville Restaurant Radio! We love to offer local Restaurant Owners and hospitality veterans to chance to make their own podcast from time to time. So here is our second Popup, "Hard to Heart".
Mikey and Brian from The Mockingbird have been on the NRR twice, well once was a short-lived show we had called talking shift. They joined our friend's Jessica and Trey from Two Ten Jack. (July 17, 2021- If you wanted to go listen to it). They also joined the show on June 21, 2022 for a solo interview, and we had so much fun, I just thought they would be great hosts, so, they said yes!
In this first episode, Mikey and Brian welcome Adam and Zach, who own Mystic Picnic in Springfield. They tell their story, and how they ended up in Springfield to open their dream Wine Bar. It wasn't without a bunch of twists and lessons, which they graciously explain in detail. Mikey is a wonderful host, and Brian chimes in with timely comments and questions. So enjoy, and stay tuned the next two Friday's for all new episodes of "Hard to Heart". - Brandon
PS.. My Favorite part of the interview is when they realize they can swear
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Carey Bringle Joins the show for the 4th time! In this episode, we wanted to discuss the new football stadium, and we did, but that opened the door to so many other conversations. We talked about his first location, and how he lost it. We talked about local politics, and the 40 person City Council, and why it needs to be reduced. Carey is the epidemy of locally owned and operated, and he talks about why that's important, and what you can do to make that happen for yourself. This was a fun conversation, and we heard Carey tell stories we have never heard before, we hope you enjoy this conversation. Cheers--- Send in a voice message: https://anchor.fm/brandon-styll/message
in this episode of #theroundup Caroline and Brandon they discuss reality TV, the NRA and serve safe, and so much more. This is a fun episode where we let you in on what our conversations look like when the mics are off. Let us know what you think on Instagram at @nashville_restaurant_radio --- Send in a voice message: https://anchor.fm/brandon-styll/message
Joe Buonavolanto joins the show to talk about his Italian Beef Restaurant Buona Beef (pronounced Bone-a beef) coming to Nashville. Tony Galzin, Co-Owner of Nicky’s Coal Fired, and Caroline’s Husband Co-Hosts the show today as he is an Italian Beef expert! Which was a good thing because Brandon was clueless, but after the interview very excited to try this delicious style of protein! --- Send in a voice message: https://anchor.fm/brandon-styll/message
Chef Andy Little joins us today to discuss multiple topics including Noma announcing their closure, the state of the industry, the role in food media, and we even get to tackle a new segment called "what's pissing me off". --- Send in a voice message: https://anchor.fm/brandon-styll/message
Lyle is in charge of the operations for 14 restaurants including Puckett's, Deacon's New South, Americana Taphouse, Scout's pub and Burger Dandy. Today he talks with Caroline and Brandon about how he does it. He talks about workplace culture, technology, and how he keeps it all together to be a Dad for his teo children. The episode starts off with a conversation with Chad Newton from EastSide Banh Mi where he announces the peoples choice for the Banh Mi Project to benefit the Nashville Food Project.--- Send in a voice message: https://anchor.fm/brandon-styll/message
Becca has been sober for over 4 years, and was tired of not feeling comfortable in social settings, so she decided to do something about it. She has created a line of alcohol removed spirits (Gin, Tequila, and Bourbon) that work really well in cocktails. Today she talks with Caroline and Brandon about her story of sobriety, how she created her products, and we touch the non- alcoholic culture. We talk about etiquette, do's and don'ts around serving zero proof cocktails, and so much more!--- Send in a voice message: https://anchor.fm/brandon-styll/message
In our final episode of 2022, and the first episode of 2023 Caroline and Brandon discuss hot topics, such as Arnolds announcing their closure, new restaurants, and reviews. We also jump into advice as to how you should be raising your prices going into the new year. We thank you for all of your support, and are super excited to bring you some amazing content in 2023!--- Send in a voice message: https://anchor.fm/brandon-styll/message
In this episode we discuss our latest book, The Comfort Crisis, by Michael Easter. We are joined by a panel of Esteemed guests that include Steven Smithing, Owner of The Green Hills Grille and Mere Bulles. Stephanie Styll, besides being my sister, she is also the CSO of the Raphah Institute. Justin Maestas, Owner of Shared Spirits, and Matthew Clements from Robins Insurance Agency here in Nashville. Matthew was the one who recommended this book, and it was a game changer for me. IN this episode we discuss the book and what we all took from it, and at the end we rate the book, and if we would recommend it. I gave it 5 stars, would definately recommend it! Next month we will be reading Unreasonable Hospitality by Will Guidara. We would love to have you join us as we discuss this one at the end of January. #cheers--- Send in a voice message: https://anchor.fm/brandon-styll/message
You hear us talk about them all the time, but today, you get to learn a little bit about the people behind the company. Jason moved his family to Nashville to start Supersource Nashville RIGHT before the pandemic slowed the world down. He kicked it into high gear and found a way to help Restaurant Owners save money, while offering elevated service. He has since bought land, and built his forever house. He also offers up a HUGE special for anyone who wants to use his services and you start before 2023.Kevin Rose was furloughed during the pandemic from his job with Royal Cup. He loved working with Chef's and Restaurant Managers, so when he was offered the Restaurant Specialist role at Koorsen, he jumped at the opportunity. Kevin and his wife are raising twins, and he loves his job working for this fam ily owned company.Stay tuned and let me know if you call any of our sponsors this month, we will enter your name in the hat for free hockey tickets!--- Send in a voice message: https://anchor.fm/brandon-styll/message
Hosts Caroline Galzin and Brandon Styll whip around today's Nashville restaurant news with commentary. Topics include Nashville Holiday Pop up's, Sean Brock, The Tennessean Top 25 best restaurants, Eater's 2021 articles about hopes for 2022, and much, much, more! This is a bi monthly episode that will be around the first and 15 of each month. New episodes released on Fridays. --- Send in a voice message: https://anchor.fm/brandon-styll/message
Ann and Lauren (and Ruby) from Netchex join the show to talk about what they do and how they can help your business. We are going to focus a lot on sponsors over the next month as we go into 2023 we want to make sure you are set up for success. Stay tuned for next week as Caroline rejoins me as we will go in depth as to what connecting with our sponsors could earn you in December.. Cheers!--- Send in a voice message: https://anchor.fm/brandon-styll/message
Jen and Marcia join us in studio to talk about The Giving Kitchen. This is one of the most important episodes we can put out there. The Giving Kitchen is here to help Hospitality employees in crisis. Founded after Jen Hidinger lost her husband to cancer. The community in Atlanta came together to support them so much, that she made it her lifelong goal to continue to create that kind of support for everyone in the hospitality community. Listen in as she tells her story, how The Giving kitchen can help you, and what you can do to support this cause. Visit at www.thegivingkitchen.org
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We love a good pandemic pivot story, and today won't disappoint. This married couple was tired of their banking and insurance jobs, so they decided to start a business "popping up" all over with their Vegan Taco concept. When they learned of the Nashville Farmers Market Incubator program they jumped on the opportunity and continue to serve their tacos at the Farmers Market in Nashville. Side editorial note, this was Carolines first interview actually recorded, but the third released. The intro and recap were recorded today.
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Arnold Myint- (AKA Suzie Wong) Joins the show today to discuss his restaurant on Belmont, The International Market. We also discuss the state of the industry, and why he is so damn busy. He also gets into the behind the scenes with Top Chef, and Next Food Network Star. Arnold was energetic, fun, and not afraid to spill the tea. This episode is enhanced by our new Co-Host Caroline Galzin! (If you missed the formal announcement) The episode is also powered by our friends at Gordon Food Service.
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Ben Joins the show to talk about what his life is like right now, and we welcome Caroline Galzin to the podcast as our new Co-Host. This was a super fun interview with an awesome guy, we are so happy to begin season #6 with a new Co-Host and amazing guest. Brandon
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Join some of Nashville's Best as they talk about what made them that way! Intro- Brandon and Chris talk about the BON issue (Brough to you by Southern Health Insurance) at 16:15 Kahlil Arnold- Best Meat and Three, Best Shot (Bubba Back), and Best Steak Dinner under $25 (Brought to you by Gordon Foodservice) at 38:28- What the BON got right and wrong (Brough to you by NetChex) at 51:17- Parker from Fait La Force Brewery- BON Best New Brewery- (Brought to you by SuperSource) at 1:15:20- Carey Bringle, Owner Peg Leg Porker, Bringles Smokin Oasis- Best Ribs, and Best new BBQ (Brought to you by Robins Insurance) at 1:33:47- Andrea Chaires- Owner, The Rosepepper. BON Best Margarita, Best TOGO Cocktail (Brought to you by What Chef's Want) at 1:45:17- Chad Newton- Owner- EastSide Banh Mi- Best Banh Mi- (Brought to you by Koorsen Fire and Security) Final thought brought to you by Poachedjobs.com
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Well this episode had it all, alcohol, swearing, storytelling, and even a proposal! (first one in the history of the podcast!) The idea here is that we talk about our weeks and what happened, and the listener calls in too. We did have a couple of call ins, Anne, Ryan's new fiance, and my wife (and Ryan's sister Jennifer) calls in toward the end. I don't even know how to describe this episode except that is was a departure from our normal show. What do you think? This episode is brought to you commercial free by Poachedjobs.com
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Alyssa is a New York transplant who has officially made the best pastry I've ever had! (Almond Joy Pastry) We talk about her restaurant, and a lot about the challenges of being a leader in our post pandemic Nashville. This topic is one that I almost feel like we shouldn't talk about, because we have so many things to be grateful for, but it can be lonely being a leader, and we jump into that on a deeper level. I appreciate her willingness to talk about it, and her insights were very helpful. I think anyone who has been a leader in this industry will find this interview compelling. Enjoy! Brandon
This episode is brought to you by Southern Health Insurance. Visit nashvillerestaurantradio.com to learn more about all our sponsors.
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Jamie joins the show today to tell his story. We talk about his late start to drinking, why he started drinking, and why it became a problem. A lot of people start drinking because its social and fun, only to realize it becomes a coping mechanism for the hardships they deal with on a daily basis in this industry. We break that down, and we talk about what he did about it once he realized that it wasn't working anymore. This was a fun conversation, that is very introspective, and real. I look forward to joining him at the Ben's Friends meetings on Mondays at 11am at the Oak Steakhouse. Brandon
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Hal and Chris join the podcast from Lockeland Table in East Nashville. I’m this episode we discuss White Squirrel Farms, and their relationship with Lockeland Table. I was absolutely blown away at the details that WSF goes into while farming. I have referenced LT veggies several times on the podcast, and this episode brings it home. Brandon
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Hunter and Julia are the kind of people who you root for, you want them to win. They met working in a restaurant, the dated, they dreamed, they got married and started a family. They opened a business together, and now expecting baby number two. They are quite literally living the American dream. Listen in as they tell their story in detail, and I promise, you will think twice before pulling into that Starbucks across the street. It was such an honor to have them in studio, I can't wait to catch up with them once baby #2 is here, and see how they are doing. Cheers!
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Chad is the first head brewer to join the podcast and we learned a lot. We discuss all the cool events and brews coming up at TennFold. We also discuss the entire beer making process from start to finish. (Ever wonder what a hop is and how it’s used in the brewing process?) Chad is a super kind man, and we were honored to have him in studio. #cheers!
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We catch up with Randy Rayburn as he is about to celebrate the 35th Anniversary of the Midtown Cafe. Randy talks about his experiences over the past 3 years, what he has learned, and how close he came to losing the Midtown Cafe. We celebrate the fact that he has a new book, "Midtown Cafe's 35th Annniversary: Stories, People, Recipes" and we talk about all the cool things they will be doing the entire month of October. It was so much fun having Randy in studio, I hope you love this sneak peak into the world of a legend. Brandon
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Katie and Memo join the show to celebrate their victory in our first ever bracket challenge brought to you by Netchex.com. They beat out 63 other Mexican restaurants all over middle Tennessee to earn their crown. We will be celebrating today at Memo's for Mexican Independence day. Listen in to learn what makes them so damn good.
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Jim Taylor is on a mission to make retention the new cool. He is transforming the way you look at labor. IN this episode he talks about how we measure productivity, and how you can get more for less, and he's not talking about more work for the hourly employees. If you have a staffing issue, and you want a new perspective, this episode is for you!
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Andrew joins the show today to talk about his awesome Cocktail Bar the Fox Bar and Cocktail Club, and his awesome coffee shop Elegy Coffee. However, we barely talk about either of them. We do talk about 90's grunge, favorite celebrities we have met, and so much more as he is also the drummer for the wildly successful Grammy Award winning duo Dan & Shay. So if you like music and creative people, you are going to love this conversation.
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Chef Tomatz (pronounced Tomash) and I spent some time touring Springer Mountain Farms together, and I had so many questions for him. He runs some of the busiest restaurants and bars in Nashville. I am fascinated in how he makes it all work. Listen in as he tells his story, and he talks about all the things that make the machine go! He is also very inspirational as an immigrant, who has only lived in Nashville for a month. I loved this interview, and we are all lucky to have this amazing Chef in our town. I hope you love this interview with Chef Tomatz! Cheers!- Brandon
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Travis Talbott is a restaurant lifer. He grew up in Canada, and now travels the world learning about new trends and helping as many people as possible. In this episode, we talk about the pandemic, and how the industry has changed. I ask him what he has learned, and how the rest of the world is reacting. There is some real good operational knowledge that gets spread through this interview.
Also, if you reach out to our sponsors this month, you will be entered into a contest to win five $100 gift cards to Nashville Restaurants. Which restaurants? the first 5 that do a demo for either Maintain IQ, or GoTab. Visit Nashvillerestaurantradio.com and visit the sponsors tab to enter.
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Akinde and Kala take you to church!They didn’t expect to go this route in today’s episode, but sometimes fellowship over a cocktail is exactly the sort of communion you need. As they get in their feels, we hope you will feel the love too.
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Cait Madry was so gracious to come on the show and talk about her journey with sobriety. I am a guy who came to sobriety through the rock bottom, and she has a different approach to her sobriety, and I’m here for it. She doesn’t like to label not drinking, and it’s ok to stop for any reason. There are so many people who don’t know where to start and I think in this conversation, we outline many ways for you to put down the bottle for good. The format for this was a conversation where we interview each other, and I think that exactly what you get. I think you are going to love it! Brandon
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Laura shares with Kala exactly what it’s like to be a bartender at the intimate and endearing Fox Bar. She talks cocktail and menu creation with her team and what it looks like to be part of this community.
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We are proud to introduce Chef Anielo Turko to Nashville! In his first interview since arriving one month ago, he explains what he has been up to, and where he comes from. Chef “Nello” earned a Michelin Star while at Mio in Beijing at The Four Seasons. He hopes to do it again here in Nashville with the all new Mimo at The Four Seasons. He is super kind, and full of energy! I’m so excited to see what he brings to the table, both literally and figuratively. #ciaoy’all
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Founded by Imran Sheikh, Milkshake Concepts is an experiential hospitality group redefining the industry with multifaceted restaurants and nightlife, looking to expand into new untapped markets throughout the South. Impressively growing the brand even amidst the pandemic, they currently operate seven successful locales in Dallas – Stirr, Vidorra, Citizen, Serious Pizza, Dirty Bones, Harper’s, and Skyrocket Burger – and in 2022, the group will introduce three separate concepts to Nashville, leading with Layer Cake (Cherry Lounge within).
Early next year, they’ll be opening Vidorra, Harper’s, and The Finch in Nashville as well.
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Kala gets into it with longtime bar-mate and friend Brandon Thomason-Maraschiello. What does it take to make a program that stands out? It may surprise you to hear it ain’t the drinks! Brandon, head bartender of Oak Steakhouse, talks about his experience revitalizing the bar program after the many changes our industry has seen over the years.
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Jamie and Ben joined the show and on the intro I asked them about their titles.. Oh, you guys own the joint?? Cool... One of the benefits of a good PR company is getting them on the show.. (Thanks Roar!!) I love a good show where I am literally meeting people for the first time on air. I could not be more excited to share this conversation with my two new friends, who are just incredible! We talk about their travels, their restaurant, their philosophy on operations, and their future, which is pretty bright! Stay tuned as you may get to hear more from these two gentlemen in the near future!
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Sandy Gennaro is the Author of the book “Beat the odds” in business and life. He is a speaker, mentor, and certified rock star. No, seriously. He previously was the drummer for Cindy Lauper, Joan Jett, and the Monkees! In this episode we discuss what he has learned from his experience being the backbeat to so many great musicians. Kindness, generosity, and a positive attitude will take you very far in this world.
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Episode 4- Jennifer Jackson- Drusie & Darr. This episode Kala and Jen get into the joys and woes of the bar world. They individually prove that mental health is a serious topic, but we can have fun with the conversation! Beware of bugs and “things-coming-out-of-things” this episode! Cheers!
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Buds and Brews is Tennessee's first Cannabis restaurant and bar! Today we talk with the GM, Chef, and Owner. If you are curious about how they are doing this legally, so was I, and they answer all the questions. If you are curious about cannabis, hopefully they can answer your questions and we can all learn. They have a steep hill to climb as the first of it's kind. They are open today in Germantown, Follow them on the socials for all the updates. Brandon
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Episode 3- Tuyen Nguyen- Head Bartender at Oku Kala and Nguyen have been working close together for the last 3 years. They laugh over all the ups and downs that come from earning each others trust behind the bar. Tuyen shares her experience getting into the bar world and shares her love of the game. Being a bartender isn't east, but no one can say it isn't fun.
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I am back from vacation with my family, and man is it good to be back! In this episode I talk about our new 64 team bracket of Mexican restaurants that we are partnering with NetChex on. I also discuss the vacation. We go back to March of 2021 when I spoke to Rich Wolowski, the CEO of GFS. I had lunch with him at The Green Hills Grille, and I asked him to come on the show and he said yes! This was pretty exciting for me, as I really want to talk to the people who make this business happen. Now they are our title sponsor, and very good friends. I highly recommend giving them a shot. Listen in and let me know what you think. Brandon
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Preston and Kala get into some basic realities of bar life: The challenges of living up to your own past cocktail creations, the world of financing and budgeting when your income changes every week, and how to make space for other bartenders working their way up in this world.
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Max and his wife own the bagel shop, how they got there is the topic of conversation today. Max and his wife started making bagels out of their home, and selling them. Then they opened the bagel shop, now they are working on bagel shop #2. Listen in as he tells the whole story, while I interrupt to ask silly detail questions. This was a fun interview! I wish them all the success in the world! Brandon
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I’m the first of 6 “pop up” podcasts. Kala Ellis talks with Robert Chambers, who is the Sommelier at The Oak Steakhouse, about all things bar. They discuss wine, service, hospitality, tell stories, and genuinely have a great time. Join Kala every Wednesday for the next 6 weeks with all new episodes with Bartenders, and people in the cocktail business for her “Gospel of Cocktail” podcast! #cheers
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Chef Bryan makes his 4th appearance on the podcast!!! This is his second full interview and first one in studio! We talk about how he creates a new dish, his new restaurant which is still to be named, and he gives us an update on East Nashville over two years after the tornado, and the pandemic. He is one of the kindest, and sincere Chef/Owners I've had the pleasure of talking to. He is also one of the most BAD ASS Chef's in our city. Thanks for listening! This episode is powered by Gordon FoodService, Compost Company, Robins Insurance, Netchex, What Chef's Want, Maintain IQ, and GoTab.
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Jen has taken a break from the podcast, and today she joins as a guest to talk about it. This episode is powered by Gordon FoodService, Charpiers Bakery, GoTab, and Maintain IQ
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In March of 2020, when this podcast started, I only hoped and dreamed that I would be able to have conversations like this one today. These guys are hilarious, and just awesome guys. They were (are) both musicians who have travelled the world, and both have a mutual love of the Smash Burger. (I think that type of burger is the best kind in SmashVille, but I digress) Listen in as they tell their stories, and I even tell a story or two. This is one of the best things to come out of the pandemic. #cheers! Brandon
This episode powered by Gordon FoodService, Gotab, Maintain IQ, Supersource, and Charpier's Bakery
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I have known Jeff for over 20 years, he is a very generous, kind, and smart friend. He is one of those people who is always into something new, in some other field, and he is usually killing it. Today, he is the largest bourbon broker in the business. What is a bourbon broker? I had that same question, and if you take a chance on this interview from a guy you probably don't know, you will learn a little something. Something about bourbon? Perhaps. Something about success? Perhaps Something about life? definately!
This episode is powered by Gordon Food Service, Supersource, GoTab, Maintain IQ, and The Compost company.
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Mikey and Brian from The Mockingbird join us in studio to catch up. We talk about business, hiring, getting hit by cars, unfortunate names, and Pride month! Join in this conversation with two super awesome guys! The episode brought to you by Gordon FoodService, SuperSource, The Compost Co, What Chefs Want, Charpiers Bakery, Netchex, and Robins Insurance Co.
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Mackensy joins us in studio for a fun conversation about her story, and her profession. I am always interested in people who are in constant search for the next interesting person, or project. Today she talks about her culinary career, moving all around the country, what life is like being a writer, and so much more. I hope you enjoy this conversation with Mackensy Lunsford. Cheers!
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Part 2 of the interview with Benjamin and Max Goldberg brings Jordan Farrell into the show. We depart from Part 1 and go in depth on their individual roles, and whats next for Strategic. This episode is powered by Gordon FoodService, Robins Insurance, Supersource, Charpiers, and What Chefs Want.
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This episode is somewhat of a management back to basics. Many of you will listen and know exactly what I am talking about, and it's harder than I make it sound. Crafting a great, motivational lineup is a work of art, not to mention getting past your insecurities to publicly speak all the time. So what do we do after we deliver a masterpiece? That and so much more is what I'm prophesizing about today. I still feel super uncomfortable doing these, but I hope they help someone out there in some way, and hopefully they will get better. Let me know your thoughts. Brandon
Brought to you by The Compost Company
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In our never-ending quest to bring you new technology to help you operate in a more efficient and profitable manner, we introduce you to Maintain IQ. Maintain IQ is your solution to health dept checklists, line checks, maintenance work orders, and every single checklist you can dream of inside your business. This is so easy to use, and it will help you manage all the details that drive you crazy. Almost every large chain uses similar tech to get things done, now there is a solution for small restaurants with only one location. Will is a super nice guy who wants to help Nashville get organized, and we could not be more honored to have him in studio to talk about his amazing technology.
This episode is powered by Gordon Food Service and SuperSource
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Benjamin and Max Goldberg join this very special episode of NRR to talk about their restaurants and what makes each one of them special. Thay also reveal some of their favorite things to do and places to eat when they are off the clock. Stay tuned to the end of the show where we announce the all new #Nashvillehotlist. This month we are featuring fine dining in Nashville. These are 5 places that you can't go wrong, but you better hurry, because reservations are going fast!
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While I think Tim is an amazing guy, and he has some great stories, this episode is made for the restaurant operator. Tim joins us to talk about GoTab, his amazing suite of technology that will help you increase profitability immediately by helping you use your data intentionally. Think about your guests interaction with your restaurant when we are able to use algorithms to help them make a selection based upon what they like. The technology allows the guest to place their own orders and allows your team to be of greater assistance. I can't wait to hear the feedback on this one. We also welcome Gordon Food Service as our new Title Sponsor!! This episode powered by Gordon Foodservice, Robins Insurance, Maintain IQ, Netchex, Supersource, and Charpier's Bakery
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I grabbed a quote from the far at the YMCA after a workout last week, and after a good talk with Monty Crawford with What Chef's Want, I wanted to share my thoughts on it. so here goes.. "Integrity is built by defeating the temptation to be dishonest; humility grows when we refuse to be prideful; and endurance develops every time you reject the temptation to give up."- Rick Warren -Author of a Purpose Driven Life
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Jim Myers is Back! More than two years later he joins the show to talk about what it's like to work in a restaurant. I know that sounds silly, but he has been writing about the Nashville restaurant scene for over 20 years, so now that he is in the thick of it, I wanted to know if he owed anyone any apologies.. and he did.. We talk about more old Nashville stories, celebrities, and so much more. This is a great insight into the restaurant world, so if you don't work in a restaurant, you will want to listen, and if you do, share with someone who doesn't. Cheers!
This episode is sponsored by GoTab, Maintain IQ, What Chef's want, The Compost Company, and Charpier's Bakery
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Misty joins the podcast because I was super interested in what she does, and how she does it. She is the Queen of Jack Daniel in Nashville, and she explains how she keeps her life in balance with teaching a fitness class, and "partying" almost every night. (by partying, I mean, there are a lot of events that she either hosts or attends) This was an interview that saw us talk about deep thoughts such as why looking back on your past helps shape your future, and what you would do if you won a super lottery. (just in case you were looking for ideas) We had a lot of fun, and I have no idea where that hour went. I hope you enjoy this as much as we did making it. Brandon This episode is sponsored by NetChex, Robins Insurance, The Compost co, What Chefs Want, SuperSource, and Gigpro
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So you run a successful restaurant, but you know it could be so much better. If you could just get the right people working together, on every level of your business, you could dominate!! Justin Cook is going to walk through how he can help make that happen. This episode is hopefully going to open your eyes to an all new way to look at your business. Enjoy! This episode is sponsored by GoTab, Maintain IQ, Supersource, The Compost Company, Gig pro, Charpiers Bakery, and Robins Insurance co.
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Shane Nasby is back after his first visit on the podcast on May 6, 2020. He is no longer with Honeyfire, and he has a new venture called Cledis. We talk about why he left HoneyFire, and what this new burger and beer joint is all about. It is always nice to catch up with friends, and in this episode, we accomplished that quite nicely. Brandon This episode is sponsored by GoTab, Maintain IQ, NetChex, SuperSource, What Chefs Want, Robins Insurance, and The Compost Company.
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Zach is an entrepreneur, a very good one at that. He has had several successful businesses, he has rang the NASDAQ bell, his Dad was a professional football player with 3 Super Bowl rings, he hosts his own podcast, and he's just an all around good guy. If you don't know Zack, you are going to love this interview. Zack and I talk about WAY more that his amazing technology in Ovation, which, you are going to love, we talk about life, motivation, and so much more. If you need a pick me up, or just want to be inspired by a very inspiring man, you will want to listen to this interview. Honored to bring this one to you. Cheers! Brandon This Episode is powered by What Chef's Want, Super Source, Charpiers, Netchex, The Compost Company, GigPro, and introducing Maintain IQ.
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In part 2 of this interview Pat and I go deeper into Life of Fire, and Pat talks about the current state of the industry.
This episode is powered by Charpier's Bakery, What Chef's Want, GigPro, Robins Insurance, and Netchex.
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Pat Martin comes back on the Podcast for a very special episode for visitmusiccity.com. Pat has a new book out now called "Life of Fire" where he teaches you how to cook whole hog BBQ over a pit. He chronicles each stage of a fire, and how you treat it, and cook with it. This is a masterclass in West Tennessee whole hog BBQ. Listen in as we talk about some of the finer points of the book, his favorite things to do in Nashville, and stay until the end for the #nashvillehotlist #cheers
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IN this weeks lineup topic, I reference the comedy show from the other night and the fact that no one had a cell phone and it was amazing. What would restaurants be like with no phones? I also talk about an episode of the Dare to lead podcast with Brene Brown on Spotify where she interviews Scott Sonenshein where she explains why we will never be the same. I talk about the people in our lives, and how we can care for each other better. Let me know what you think on the socials. Also, look at the @nashville_restaurant_radio instagram stories for the details on the locker.. Brandon
This episode is brought to you by The Compost Company
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Marcie and Star are now two of my favorite people. I love it when people go against the grain, and do things differently. Anzie Blue opened as a CBD store in Belle Meade, the pandemic forced them to pivot to stay open. Since they pivoted to selling food, their landlord kicked them out and they landed in hillsboro village, where they have an amazing space that is brunch ready! Listen in as they go into all the details of how they came up through the pandemic. Brandon This episode is supported by What Chefs Want, Robins Insurance, Super Source, NetChex, Charpiers Bakery, and GigPro
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Clay and Jeffrey join us for a very special #earthday episode. The Compost Company helps Mother Earth by collecting food waste from restaurants and composting it to create organic soil for local farmers, landscapers, and people like you and me at Whole Foods. These guys are very passionate about what they do, and I'm excited to have them as a part of this show. Listen until the very end to hear a very special deal for new customers.. Brandon
Episode sponsored by Robins Insurance, What Chefs Want, Charpiers Bakery, Netchex, and GigPro
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In this lineup topic, I talk about attitude. Going into anything in life, how you prepare, and your preconceived notions can shape how you approach the thing you are doing. Serving people is no different. Complaining about "Karen's" has become something of a popular thing on the restaurant groups I'm in. I think we need to embrace people who have special needs and make them feel special. Sometimes we forget that it is US who serve, and the moment you forget that, bad things happen. Have a wonderful week, and let me know what you think..Brandon
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That was a fun episode! Anyone who has lived in Nashville for a little while will love this episode. We go way back, and really jump into a topic that Bob brought up. He said, "I am just trying to figure out where, and if I fit into the new Nashville" I think there are a lot of people who feel this way. If you are one of them, sit back, relax and enjoy as we talk about this and so much more.. Brandon
This episode is brought to you by Supersource, GigPro, The Compost Company, What Chefs want, and NetChex.
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Hellooo Music City! I had this opportunity to talk with Shari who worked for the Hard Rock Cafe for 12 years. The idea for this episode was to share stories of bad guest behaviors so we could help educate people on what NOT to do in a restaurant. We almost stayed on track! We did cover many topics including tipping, and more bad guest behavior. Listen in for some laughs, and some Dusty Muffins.. Brandon
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The human spirit is amazing. I love speaking to people who were one thing before the pandemic, and now are something completely different. Charlie was the Director of Operations for Bar Louie, then the pandemic forced him out of his job. While he was home with his wife and children, he realized there was more to life than climbing the latter, so he decided to take matters into his own hands. World, please welcome Single Tree BBQ. Listen in as Charlie talks about the origin of the name, why family is so important to him, and why we all have a little bit of Charlie in us. We love a good pandemic #pivot, and this one's a gem!
-Brandon
This episode is brought to life by The Compost Company, Robins Insurance, What Chefs want, Gigpro, and Netchex.
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One of our favorite people Erin Mosow joins the show to talk about her bakery, and so much more. Well, we had every intention to talk about the bakery.... But we kind of go all over the place, from reality TV and the Bachelor, to being a strong woman owning a business in Nashville. She actually does talk about the history of her business and what her Dad built, and how important it is to keep his business going. We also talk about the fact that she is a small local business the feeds local restaurants, and what it was like for her during the pandemic. We had a lot of fun recording tis episode, and we had to cut it off before it went too long. As a sponsor of the podcast, we will be talking regularly, and we will definately do this again. (and she scores huge points for showing up in the T Shirt of the band she was going to see, see pic) Brandon
This episode is supported by Netchex, SuperSource, What Chefs Want, and GigPro
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I know, I know, we pride ourselves on supporting locally owned restaurants. Why do we have Craig Barber from O'Chucks on the podcast. Well, the answer is simple, he's brilliant. He lead 14,000 employees, and 254 restaurants through the largest challenge any of us have experienced. We really enjoyed talking candidly about how he was able to do it, and how his initiative to help the local community brought him to tears. This is a passionate man, and I was honored to have him live in studio to share with us some of the things he does to lead. I hope you learn as much as I did. Brandon
This episode is brought to you by Gigpro, Supersource, Charpiers, and What Chefs Want
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I had so much fun talking to Kala. She is a shining star in this industry, and I just loved her perspective. For someone who doesn't drink, her take was so inclusive. I love what she is doing at her restaurants, and I hope you are able to take something away from this interview too. #cheers! Brandon
This episode is brought to you by GigPro, Supersource and What Chefs Want
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Sam and Luke joined me in studio to talk about their history, why they decided to start making Kombucha, and what it's like working with each other. I had so much fun learning about their business, and all the facts about kombucha, I'm enjoying one right now! Brandon
This episode is supported by Charpier's Bakery, What Chefs Want, Super Source, and Gigpro
Cover photo by Sarah Hawksley
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Chef Frank Pullara moved his Family to Franklin to open his dream restaurant right as the pandemic started. On this episode he talks about that, how his neighborhood has welcomed him, and what his biggest challenges have been. This episode is supported by Gig Pro, Supersource, What Chefs want and Charpier's Bakery.
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Blake Hoerres is relatively new to Nashville, but not to the Culinary Scene. He has been all over and now at the helm of the East Nashville hamburger haven Joyland by Sean Brock. Blake talks about his story, how he landed in Nashville, and surprises us with the fact that he has been sober for over two years.
This episodes is supported by GigPro, Super Source. What Chef's Want, Charpier's Bakery
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Rachel was our first Pastry Chef to be on the podcast, so we had a lot of questions, and she was amazing at answering all of them. The interview all but goes off the rails on multiple occasions because we were having so much fun. Thank you, Rachel, for teaching us so much about your world, and putting up with our hijinks.
This episode is supported by GigPro, Supersource, Charpiers, and What Chefs Want
pastrychef #art #science #podcast #husk #kitchen
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Sheila Bennett is a Native Nashvillian who is the Executive Director for a non-profit called CORE. CORE helps children of restaurant employees in all 50 states. Today Sheila talks about how they do what they do, and how you can jump in and help them too. Core is doing some pretty amazing things for the hospitality industry; we are honored to help spread the word. Contact CORE at www.coregives.org
This episode is brought to you by Supersource, Charpiers, and What Chef's Want!
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In our March installment of Nashville Restaurant Recovery Radio, The Founder of Gigpro Ben Ellsworth joins the podcast to tell his story. Ben has Five and a half years sober, and again, we have a great story of an amazingly talented Chef, who saved his life, when he stopped using drugs and alcohol. I love how candid Ben is in this interview, he doesn't shy away from any story or topic, and delivers his story with passion and heart. I was so honored to sit down with him for an hour and a half while we walk down the yellow brick road of his past. Brandon
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Charlotte Miller joins the podcast today to talk about her upcoming symposium with Le Dames titles "Desegregating Nashville's Food Scene". She was so gracious to talk about her grandmothers (Yay Yay, and Mama Blanche) and her story. We also talk about the symposium, and what to expect if you go.
This episode is brought to you by Charpier's Bakery, SuperSource, GigPro, What Chef's Want.
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VisitMusiccity.com is doing a restaurant week, and The Giving Kitchen is the Charity Partner for the week. We are absolutely in love with what GK does for the Nashville Hospitality community that we wanted to jump on with their Founder Jen Hidinger-Kendrick to learn a little more about them, and which restaurants you can dine at this week to support their cause. Visit www.visitmusiccity.com for more information on restaurant week, and visit www.thegivingkitchen.org for more information on GK.
Watch the full video on our Facebook page, our Instagram page or on our YouTube page.
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We welcomed the entire Payne family into the studio today to learn more about them and their awesome restaurant The Red Perch in Sylvan Supply. We got the scoop on how they met, and why they did a 60 day fiance engagement. We also name drop a ton. Mostly amazing people who have welcomed them to this city, and talking about places they love. So sit back, grab your favorite beverage, and get to know Cam and Nicole Payne!
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We finally wrangled Chef Katie Waynick to come to the studio to be our first live interview in the new studio. Wow! She did not disappoint. Listen in as she talks about her experience in the restaurant business. Find out how long (or short) of a time that has been, and what her impression is so far. We really loved talking to her, as she was just so vulnerable, and honest. This was a fun interview, but it was also raw, emotional, and therapeutic for all involved. Brandon
***Please caution listening around kids as we use adult language..
This episode sponsored by SuperSource, What Chef's Want, Sitex, and Charpier's Bakery
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I have been toying with the idea of coming up with Lineup topics to make you think going into the weekend, and so I decided to try it out this weekend. I hope it helps! Brandon
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Courtney Vrablik is an amazing human. I don't even know where to begin. She comes to Nashville from Pittsburgh, married with three children. Today she tells the story of how she was divorced, single Mom on food stamps, worked her way up the ladder of management at Amazon, then left to follow her passion and became the Executive Director at The Store. If you don't know what The Store is, there is something in store for you in this interview. (see what I did there) This story is inspiring, and her final thought had both Jen and I in tears. I think you will love to get to know Courtney Vrablik.
-Brandon
This episode is sponsored by Sitex, Supersource, What Chefs want, and Charpier's Bakery.
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Our Deer, Deer friend Cory Coleman joins the podcast today on his 4th sober birthday. We get caught up, and he tells his story. We had so much fun making this episode , we hope you enjoy it.
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Andrew Arbogast was an Apache helicopter pilot for the Army, and after that he worked for a paper company. Then the pandemic happened and he decided to follow a dream. He took his Dad's "famous" cheese dip and created Arbo's Cheese dip. He is now in over 700 stores and he is in Nashville. From Memphis, Nashville was a natural progression. Listen in as he tells his story of perseverance, and what his future looks like.
This episode is sponsored by Sitex, Charpiers, What Chefs Want, and Supersource.
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Caroline joins us for a full interview for the first time since July 5, 2020. She is someone who I look up to as an absolute leader. She is always looking several months ahead and isn't afraid to make mistakes. She is also someone who is standing up for what she believes in, and always working hard for the restaurant community. I am so honored she came on the show today, and I hope you enjoy our conversation as we catch up in 2022. Brandon
This episode is brought to you by Sitex, Supersource, Charpier's Bakery, and What Chefs Want
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October 28, 2019. That is the first day, of the rest of my life. That is the day I officially quit drinking. In today's episode, I talk about it. From my childhood, to present day, what I have learned about myself, and about my alcoholism. This was a very tough episode to record. I asked Jen Ichikawa to join me as she has been a good friend, and I thought she would call me on my BS, and stop me if I got long winded, or preachy, which she did not. (Thank you)
I hope you can listen to this episode and learn about me, but hopefully you can take something from it that may be applicable to you in your life. I am honored to be able to bring you this episode. It is my hope that future episodes can open a dialogue around addiction, mental health, and personal and spiritual growth. These are very real issues that affect so many people on a daily basis. I felt like it only made sense for me to tell my story first.
I want to thank so many people who have supported me. First and foremost, my wife Jennifer. (she knows why) Steven and Joleyn Smithing, Jen ichikawa, Ray, Edwin, Sam, Matt, Mom and Dad, Stephanie, Ashton, Monty, Jason, Ross, Erin and everyone else who has been a part of this.
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This episode originally aired on Nov 2, 2020. Dee Patel is the Managing Director for the Hermitage hotel. She was also named a woman of influence by the Nashville Business Journal, and she was named outstanding hotelier of the year. She serves on the board for the Tennessee Hospitality and Tourism Assn. , historic hotels of America, Nashville Downtown partnership, and most recently, she was named President of the Nashville Chapter of Les Dames d'Escoffier. She is an absolute leader in every sense of the word. That's why we thought she would be a great person to talk to on election day. She talks about the 100 year anniversary of Woman's Suffrage, and the role the Hermitage Hotel played.
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On this Wednesday Rewind, Tom Parker goes in depth about the power of negotiation. He talks and teaches some of the most common things salespeople will do to get you to commit more than you should. He also talks about some everyday negotiations you can handle right now.
It was so fun to do an intro, I have missed doing the podcast, but hey, you have to take a little time for self care, right? We will be back next week with an all new (whatever that means) replay for our wednesday rewind!
This episode sponsored by Sitex, Supersource, Charpiers Bakery, and What Chefs Want!
Powered by New Light Hospitality
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Chef Brian is someone who we have been very excited to talk to ever since he took over the Executive Chef in the middle of the pandemic. He talks in the interview about growing up in Florida, his love for football, when he knew he wanted to be a chef, and why. He also walks us through the journey to get to where he is now. We also talk about the Catbird Seat, which celebrity he asked for an autograph, and why it is not cool to say you have an "allergy" when you simply don't like an ingredient. This is our last new interview for 2021, and we could not have asked to go out on a better note. Thank you Chef Brian for your time, and honesty. Brandon and Jen
This episode is brought to you by Charpiers Bakery, Complete Health partners, and What Chef's Want.
photo credit Camille Tambunting
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Sean Lyons left a career in dancing and finance to join the team at the Germantown Cafe. After the tornado of 2020 closed the Cafe, it has finally reopened with a new key player. Sean brings and interesting approach to how he leads his people. He is also doubling down on his community, Spending time to write "Love Letters" to people in the neighborhood on a regular basis, he is definitely working outside the traditional box. We would love to hear your feedback. Email at brandon@nashvillerestaurantradio.com or jen@nashvillerestaurantradio.com
This episode is brought to you by Charpier's Bakery, and What Chefs Want.
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This is a fun Wednesday Rewind because we start it off with a brand new interview with Kelly Sutton to find out what she has been up to this past year, then we jump back one year and replay our Thanksgiving episode from 2020.
Looking back a year, I think we all have a lot to be grateful for. I know we are grateful for you, the listener, and we are also grateful to our sponsors that allow us to put out new podcasts week in and week out.
We wish you and your family a Happy Thanksgiving!
Episode brought to you by Complete Health Partners
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We last spoke to Julio on May 5, 2020. Cinco de Mayo, and his birthday. During that episode, he told us he had started an instagram, and on this current show, I said we were the second follower. To Fact check that, we were actually #20. (I know, weird flex) On the show today, he tells us what the last year and a half have been like, and then he makes an announcement we have all been waiting for.. FREE TACO'S!! just kidding.. Listen in as he gets you all caught up, and hopefully inspire you to get off your couch and make something happen. #Cheers!
This episode brought to you by What Chef's Want, Sitex, and Supersource.
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In this months Le Dame d'Escoffier Table Talk, they will be discussing the future of farming. Insight and expertise about the importance of local farming.
The mission of Le Dame is to inspire, advance, and support woman in food, beverage, and hospitality to achieve excellence in leadership and philanthropy.
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Austin Smith Joins the show to catch up, and tell his story. While the first 15 minutes are just telling stories, we jump into how he got to where they are now. (Having two locations in Nissan Stadium) Austin is a die hard Nashville local, and his story will make you a fan of him, and his hot chicken.
This episode is brought to you by What Chef's Want, Charpier's Bakery, and Complete Health Partners.
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We will be talking to Austin Smith, the Owner of Party Fowl on Friday, so we thought it only made sense to rewind to June 4, 2020 when we spoke to his Executive Chef, Bart Pickens. Bart is an amazing Chef, but also a great teacher, mentor, and friend. I was so excited to play this episode in its raw state, because this is who he is. Raw, and unedited. The last 5 minutes are my favorite, stay tuned Friday for our episode with Austin! Brandon
This episode brought to you by Complete Health Partners and Charpier's Bakery.
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William Jameson is the Executive Advisor at Culture Index. Today he speaks with Brandon Styll and Steven Smithing from The Green Hills Grille and Mere Bulles Restaurants about why Culture Index is a game changer. They talk about the Seven measurables that you can identify before you hire someone, and how you can take unengaged employee to a whole new level of engagement. This is an amazing tool for anyone who has a team, and /or is hiring for that team.
email William at wjameson@cultureindex.com
This episode brought to you by What Chefs Want, Sitex, and Supersource.
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This episode is brought to you by Trust20.co and Charpiers Bakery, and Complete Health Partners.
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In his second appearance on NRR, Will makes a "breaking news" announcement about a new location! He also talks about his 10 year anniversary of Edley's, and why he has created Nashville style BBQ. He also talks about his leadership style, "pizza with Will" and why he is always hiring talented people!
This episode sponsored by Complete Health Partners, Supersource, Sitex, What Chef's Want, and Charpiers Bakery.
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Big Table is a new non-profit based on the West Coast, Nashville is their first City East of the Mississippi. Kevin is the President of Big Table, and Jen runs the Nashville office. They are here to announce that they are here to help. If you work in the Nashville Hospitality industry, and you know someone who needs help, visit www.big-table.com and refer someone today. In this episode, they explain exactly how it works.
This episode is sponsored by Charpier's Bakery, Trust 20, Sitex and What Chef's Want
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Sarah Gonzalez is known for her delicious bread all over Nashville and Spring Hill. So when she wrote a book, we really wanted to talk with her. She tells her story, and tries to help us understand baking. This was a super fun interview, we hope you love it!
Episode sponsored by What Chef's want, Supersource, and Sitex
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This Wednesday rewind brings back an interview from July 5, 2020 with Caroline and Tony Galzin. We had so much fun getting to know each other, and at the end of the interview we play the newly reopened game, which is our version of the newlywed game.
Episode sponsored by Charpiers Bakery, Supersource, and Sitex.
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Chef takes a few minutes to talk about his friends and family meal at Audrey, and his dinner this week at B&B with Gracie Nguyen of EastSide Banh Mi for the James Beard House. This was part of the Music City Roundup that I decided to NOT release, but if you really want to see it, go to youtube and check it out.
This episode sponsored by fohandboh.com
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In this rewind from June 16, 2020, Layla tells her story, and it is an awesome story! While we were talking I think the majority of my comments are either wow! or really? She went from busking on 2nd ave to Owning a major Honkey Tonk on Broadway, and the way it happened is simply amazing. She is the only independently owned, FEMALE Owned Honkey Tonk on the strip. This is one of those people who I did not know before the pandemic, and due to this podcast, I am honored to call her a friend. I hope you enjoy this episode as much as I enjoyed making it. Brandon
This episode is sponsored by What Chefs Want and fohandboh.com
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Our Co-Host on the Podcast and her husband own a restaurant, and today they join the show with their partner Michael Kaplan to talk about their recent filming for Diners, Drive-in's, and Dives. We also just goof off and have some fun. Please go watch the video on our YouTube Channel.
This episode sponsored by Complete Health Partners, Supersource, What Chef's Want, and Sitex.
To Donate to the Tennessee Breast Cancer Coalition, Venmo- @nashvilleRR or visit www.tbcc.org
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Here is our 4th webinar recording: “Social Media Best Practices for Hospitality” that took place on Aug. 24. The free webinar featured advice and insights from Les Dames Nashville members and savvy digital experts, including Crystal De Luna-Bogan, Chef/Owner of The Grilled Cheeserie; Jennifer Sheets, Co-Owner of Frothy Monkey, and Tabitha Ong Tune, Chief Tactician & Owner of A la Mode Media. The webinar was moderated by Les Dames Nashville Incoming President Andrea Lindsley, Partner at DVL Seigenthaler/FINN Partners
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The Roundup is Back!! Today we talk with Julio Hernandez of Maiz DLV, Ben Powell from Fable, Keshia Hay from Sip N Bite Catering, Mary Pillow Thompson from fohandboh.com, and Tavarus Taylor from Sitex.
We talk about Pop ups, The Giving Kitchen, Hiring advise, New restaurant, the best bars, Black owned spotlight with Sip N Bite Catering, and so much more!!
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Ben Powell joins the podcast today to talk about his restaurant/bar Fable Lounge. Ben is somewhat new to Nashville, and we get to talk about all the ins and outs of the business, he even gives us a tour! He is certainly a unique gentleman, and we are honored to share this interview with you today!
This episode is sponsored by Sitex, Neat Mixology, Charpiers, and Complete Health Partners.
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This episode is from May 20, 2020. We were in the think of quarantine, restaurants had JUST opened up, the mayor was proposing a crazy tax increase, people were divided right down the middle, and I had this interview with Tom Morales. When we finished the interview, I called my Dad who was helping with some editing and I said, "I'm going to need you to edit this one, we just touched on so much my head is spinning". He did, and we did. This was one of my favorite interviews I have done. Tom was so absolutely honest, and kind, and angry. He is a genuine guy who loves this city, and I feel like we have that in common. I hope you have that in common with him too.. Enjoy this "rewind"!- Brandon
This episode is commercial free thanks to Charpiers Bakery, Complete Health Partners, and fohandboh.com
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Three of the key players at the Eastside Bowl join the show today to talk about what it is and what it isn't. (Spoiler alert, it's everything) WE reminisce, and talk about what brought Chark out of retirement, and why does Cribb look so damn happy? Video available on YouTube.
This episode is sponsored by Charpiers Bakery, Trust 20, Neat Mixology, and Complete Health Partners.
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Our Wednesday rewind is from April 21, 2020, and Chef Andy Little. I was just getting my feet wet in this whole podcasting thing, and he agreed to come on the show. I was a little nervous as he is a James Beard nominee, and I really didn't know him very well. I think it was absolutely one of my favorite episodes, and definitely one of the most referenced episodes I have ever had. So enjoy this trip down memory lane, presented ad free from What Chef's Want, Sitex, and Supersource. Cheers!
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Learn all about how this trio wound up together in Texas, and fate brought them to Nashville to start Tootsie Lou's Tacos. They are popping up all over Nashville over the next month before opening their spot at East Nashville's "The Wash".
This episode is sponsored by Neat Mixology, Supersource, Sitex, and What Chefs Want.
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Featuring Nathan Gifford, @nashvillefoodfan, @the_moody_foody, @wickedtasty, and @nashvillehousemom
In this episode we talk about some of the best places to eat in Nashville through the eyes of some of the biggest social media influencers.
This episode is brought to you by Sitex, Supersource, What Chef's Want, Neat Mixology, and Charpiers Bakery
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Ben Norton has been in Nashville for two months. Fresh off a move from Charleston to helm the kitchen at Husk. Ben says the transition has been easy as he loves the city and already had friends here. Not surprising to anyone, the culinary community has welcomed the former Chef at McCrady's. Ben grew up in Atlanta, where he learned to cook with Southern ingredients, which is what you will get to enjoy in a meal at Husk. Listen in for all the stories in between, and what advice he would give a young Chef right now.
This episode is sponsored by Supersource, Trust 20, Sitex, and Neat Mixology.
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Tyler Cauble is a man of many talents, real estate developed, investor, podcast host, and lover of restaurants. In this episode we talk about his newest venture, The Wash. The Wash is an old vacant car wash that he has fashioned into 5 micro- restaurants. You will see East Side Banh Mi has a location in it called ESP, Tootsie Lou's Taco's, Two Peruvian Brothers, and Soy Cubano. They will also have a micro bar that will combine drinks for all the flavors of the restaurants. We also talk about what he thinks the future looks like for Nashville, spoiler alert, it's good!
This episode is sponsored by What Chef's Want, Neat Mixology, and Charpiers Bakery.
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Sam Sanchez is the namesake behind the Sam's Sport's bars and Sam's Place, he is also half owner of the Sperry's in Cool Spring's. He has locations in Alabama as well as on Old Hickory Lake. Sam talks about his story, how he became the Owner of these restaurants with his partner Al Thomas. He also tells many stories about his time owning Sam's in the Village, Bellevue and more.
The Audio is pretty bad on this one, but if you hang in there, there are some good stories to be told.
This episode is brought to you by Charpier's Bakery, What Chef's Want, Trust 20, and Supersource.
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Marshall and BJ talk about their new Chicken Sandwich and why they think its the best chicken sandwich in the world. You simply must listen in to find out why. This is somewhat of a departure from our local brand, but BJ is local, and I try to stir up some controversy toward the end. This episode starts off with an on brand from our good friends at Sitex.
Episode sponsored by Sitex, Supersource, Trust 20, and What Chefs Want
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This episode starts off with an on brand from What Chefs Want.
Alex Wendkos talks with Brandon and Jen about why she decided to preserve Dino's in East Nashville. She also talks about how she got there, and why she thinks a Nashville restaurant has a toxic environment. She also talks about the time when Anthony Bourdain stopped in, and Justin Bieber.
This episode is sponsored by What Chefs Want, Charpiers, Neat Mixology, and Complete Health Partners.
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In hour number two we discuss foods we would never eat, and the most embarrassing moments at work. Nathan Gifford of Gifford's Bacon joins the show to tell some stories, and he does not disappoint. Neat Mixology threw out a pair of front row tickets to a Sounds game to the best comment. Next episode of Talking Shift will be August 29th. We hope to see you there..
Caution Explicit Language and very adult themes..
This episode is sponsored by Neat Mixology.
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We have all seen the Rosepepper sign, we love it, and we share it across all the socials. Today, we speak to the woman behind them. She is also the original Owner's Daughter, and from what we can tell, a total badass. Listen in as Brandon and Jen have an in depth conversation with the Owner of The Rosepepper.
This episode is brought to you by Sitex, Complete Health partners, What Chef's Want, Trust 20, and Supersource
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Bethany is the GM and Zach hosts their podcast, "So You Think You Want To Run a Podcast?" In this episode we talk about all the tech trends RIGHT NOW. The last 20 minutes are especially interesting as we discuss dynamic pricing, and I want to hear your take. Let us know on the socials.
This episode is brought to you by Spot On, What Chef's Want, Supersource, Sitex, Neat Mixology and Charpiers Bakery,
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Go see Punk Wok tonight at the Honeytree Meadery, or wait until August when they have a brick and morter opening in Sylvan Supply. Due to poor audio this is the second half of the interview, watch the first half on our YouTube page, or on Facebook.
ADULT LANGUAGE ALERT!!!
This episode is brought to you by Charpiers Bakery, What Chef's Want, and Sitex.
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Brian and Leina are not brand new to Nashville, but they might be brand new to you. These California transplants are taking residence at the Patterson House on Sunday and Monday nights to sling what they are calling "Japanese BBQ" really because they didn't know what else to call it. In this interview Brandon and Jen talk about their beginnings, their relationship, and what you can expect from Kisser. If you check out our YouTube page you can find the husband and wife playing our version of the newlywed game. One thing is for sure, while you may be learning about this couple now, they will be household names in Nashville for a long time.
This episode is sponsored by Neat Mixology, Charpier's Bakery, Spot on, and Complete Health partners.
Lots to talk about at the beginning, the interview starts at 18:30.
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First installment of our new podcast Talking Shift! This was a dream of mine since I was 20 years old and driving back and forth from Murfreesboro wishing I had something like this to listen to. The first hour is great, serious, fun restaurant talk. The second hour we go off the rails a little bit, but I'm hoping that's what the great part is. Join us for episode 2, live on Sunday August 1, at 9pm LIVE on the NRR Facebook page, and YouTube.
This episode is for Adults only! Lots of adult language.
We need you to help us come up with a new logo. $250 to the person who works in a restaurant who comes up with the best logo. We will also pay $250 to anyone who works in a restaurant who can come up with an intro song. Submit to brandon@nashvillerestaurantradio.com.
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Edible Nashville is a local magazine that focuses on local restaurants, farms, and other local businesses. Jill Melton is the editor, and she joined us to talk about their annual restaurant issue. We really liked how they took time to focus on all the calamity, and pop up fever that grabbed ahold of the city during the pandemic. They really nailed that the only thing that's constant in the restaurant world, is change.
This episode sponsored by Supersource, Complete Health partners, What Chefs Want, and spot on. Learn more about these sponsors at www.nashvillerestaurantradio.com
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This is the first episode with our new Co-Host Jen Ichikawa! Welcome Jen, honored to have you on the show!
Jordan Williams is the Owner of WEC Nashville and Neat Mixology. He has found a pretty good solution for your labor shortage at the bar, or he has an amazing compliment to your Bar Manager. If you are in the industry, you will want to listen to this episode. This is a true behind the scenes view into how to operate the bar side of your establishment. Enjoy!
This episode is sponsored by Charpier's Bakery, Spot On, Complete Health Partners, Sitex, What Chef's Want, and Super Source!
Find links to all these amazing sponsors at www.nashvillerestaurantradio.com
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I have recorded 175 episodes of Nashville Restaurant Radio in the past 16 months. I have had some pretty awesome co hosts on the show when we were doing the Music City Roundup. (Hey, it's coming back!!) Today I am going to introduce you to a new Co-Host, Jen Ichikawa. I like to look back on interviews and think about anything that could have made them better, and think some of our best shows were with Delia Jo Ramsey and Kelly Sutton. I wanted to bring some of that back on an every show basis, so Jen agreed to come on and give it a shot. (Our first interview airs this Friday with Jordan Williams) This episode is an introduction to my new Co-Host, please welcome her to the show! Brandon
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Jennifer Justice interviews Bailey Spaulding, CEO and Co- Founder of Jackalope Brewery, Carey Aron, Owner of the Pasta Shop, and Cordia Harrington, Owner of Crown Bakeries.
The women talk about their best advice given, what they were doing as they transitioned into Ownership, and what you should be doing right now if you want to start your own business.
This episode is brought to you by Nashville Restaurant Radio, Sitex, and Supersource.
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Lauren Palmer, like the rest of us was handed a big bowl of lemons, and boy did she make a damn good lemonade. Already having a big farm business, she added a Summer Camp, School, and air B&B to her property. how's that for a pandemic pivot! We talk about all of it today, so listen up!
This episode is sponsored by Charpiers bakery, What Chefs Want, Spot on, Complete Health partners, Sitex, and Supersource.
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This episode starts off with an announcement from Spot On Technology. Steve Colson joins the show to talk about Google order integration.
I have known Jimmy Collins for over 20 years when we worked at the Merchants in COOL SPRINGS, he is a Nashville restaurant veteran, and wine enthusiast. Today we catch up, and talk about wine. Wine laws, do's and don'ts, and so many more fun details. If you like wine, or don't, but work in a restaurant, and need to learn some more, there is some amazing info in this interview. Cheers! Brandon
This episode is sponsored by Spot On, Supersource, What Chefs Want, and Sitex.
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When we last caught up with Nathan, it was one month into quarantine. Now 14 months later, we talk about what he has been up to, and how he has moved his business and his life away from what it used to be. Nathan is one of the most genuine people in this city. He loves his people, and he loves you. He just wants to have a good time and talk about, and eat food. Not too shabby.. He has refocused his approach to everything as you will find out, to make sure he is happy. We can all take a lesson from this episode. Enjoy! Brandon
This episode sponsored by What Chefs Want, Complete Health partners, Charpiers, and Spot on.
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This episode starts off with an #onbrand with Complete Health Partners and their Chief of Staff Christian Ruf. Listen in as Brandon and Christian talk about how they are filling a strong need in the Nashville hospitality community.
Chad and Gracie are two of the most hospitable people I have met. Every time I walk into their East Side establishment I feel warm and fuzzy, like they actually want me there, and their Banh Mi sandwiches are the things dreams are made of. I really wanted to learn more about what makes this husband and wife team really heat up the kitchen, and they did not disappoint! Brandon
This episode is sponsored by Complete Health Partners, What Chefs Want, Sitex, and Nossi College of Art.
nashville #eastnashville #podcast
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This episode starts off with an on brand with Erin Mosow, the Owner of Charpier's Bakery. Her family has been baking bread for Nashville's best restaurants for 35 years, we are very excited to start sharing her story.
Skyler Bush is an awesome human. In this episode you will find out why that statement is true. Sometimes cooking is more than filling your belly. Sometimes its about art, it's about soul, it's about finding the right balance for the right time, and for this Chef, it's about giving back, and nourishing those who need it the most. B
This episode is sponsored by Charpiers, Sitex, Supersource, and Nossi College of Art.
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his episode starts off with an #onbrand from What Chef's Want where Murray Nicholson talks about the current state of the supply chain, and how they are pivoting right now.
Today our guest is Bill Laviolette, the passionate Owner of ShotGun Willie's BBQ in East Nashville. Bill was asked one time in an exit interview, what was his dream job. He responded with "I would open a BBQ stand on the side of the road". Many years have passed and today he is living his dream. Listen in as he talks about all of the craziness in between.
This episode sponsored by What Chefs want, Complete Health Partners, Nossi College of Art and Spot On!
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This episode starts off with an #onbrand from Jason Ellis and SuperSource. Jason talks about supporting Le Dame d'Escoffier Nashville, and he talks about some women that he works with that are simply awesome!
Nick Pellegrino talks with Brandon Styll about how he became a Chef, why it is important to him to mentor young Chef's, how the pandemic treated him, a $10K donation from Maneet Chauhan, and they even play some of Nick's music.
This episode is sponsored by SuperSource, Spot on, Complete Health Partners, and Nocci college of Art. View all of these companies websites through www.nashvillerestaurantradio.com, click the sponsors tab, and click away!
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What an honor to share this "Table Talk" with three of the most talented leaders in the restaurant industry in Nashville. Erin Murray asks the questions and she gets the answers. Listen in as they talk about how they got started, what it was like during quarantine and the pandemic in general, and what they see for their future.
This episode was lovingly sponsored by Super Source, and Sitex. (All proceeds will be donated to Le Dame) If you would like to donate, please send any donations to @nashvilleRR on Venmo.
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This episode starts off with an "On Brand" from a brand new sponsor Spot on! They are your solution to all your technology needs in your restaurant. POS, inventory, theoreticals, and integration for third party delivery and online ordering. Use as little or as much as you need, check them out at spoton.com.
Jess Benefield talks for the first time about closing The Green Pheasant, how the pandemic has changed her, and she talks about why she had the courage to take on a large company for their misconduct with staff. Jess is an old friend and it was so much fun to catch up. B
This episode sponsored by spot on, Complete health Partners, What Chefs Want, Sitex, and Supersource.
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This episode starts off with an all new "On Brand" with Complete Health Partners. There is a new solution for your restaurant when it comes to primary care help, listen in and find out why Complete Health Partners may be perfect for your business!
Sean Porter talks about his iconic look, and what its like being the face of Daddy's Dogs. He also talks about his time as road Manager for Elle King, Cage the Elephant and Matt Kearney. We discuss staffing post pandemic, and stupid conversations on the Nashville Hospitality Facebook Page. He talks about driving his scooter across the country, and why he says his hot dogs are the best in the WORLD!!
There is lots of adult words in this interview, just a heads up. Cheers!
This episode is sponsored by Complete Health Partners, Nossi College of Art, Sitex, and Supersource
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Ryan Pruitt is a musician who loved hanging out in coffee shops while he toured the world. So much so that he purchased Frothy Monkey and has grown the company to 8 locations, including a Bakery! Listen as he tells his story, and even talks a little business..
This episode is sponsored by Nossi College of Art, What Chef's Want, and Trust20.
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This episode starts off with an on brand with SuperSource! Jason Ellis joins the show to talk about gloves, and I talk up his company pretty good. (Hey, I like em, a lot!)
Michael Hanna moved to Nashville 6 years ago and has worked alongside some of our city's best Chefs. When the pandemic closed the restaurant he was working in, he still had to provide for his baby girl and fiance. So he did what anyone could have done, he followed his dream! St. Vito's was born. Listen in as he tells the story, and find out why he thinks all restaurants need to do now, and what happened to our labor force..
Episode sponsored by SuperSource, What Chef's Want, and Sitex
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This episode starts off with an "On Brand" segment from Tavarus Jackson with Sitex!
Memo and Katie Murillo tell their amazing story. She is a Nashville Native and he moved to America from Mexico at 15 to support his family. Their story has a lot of ups and downs, but the recurring theme is hard work, dedication, living below your means, sacrifice and love. I hope you enjoy this interview as much as I did making it. Cheers! Brandon
Episode sponsored by Sitex, What Chef's Want, and Nossi College of Art (Culinary Arts Program)
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Maneet Chauhan is the Chef/Owner of four restaurants in Nashville. She is also a judge on the Food Network show Chopped, she is an Author, and she just won the Food Network Tournament of Champions. In this interview, we talk about all of this. Enjoy.
This episode starts off with an "On Brand" from What Chef's Want.
Episode sponsored by What Chef's Want, Nossi College of Art, and Sitex.
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Sometimes a story can be told so many times that no one knows the real truth. Today Dava tells her side of the story, and hopefully we can put this story to rest.
This is a departure from our normal interview, but I was kind of excited to do something different. I do not have a side that I am on, I am just happy to use this platform to share one side of the story. I wish nothing but success and happiness for everyone. I hope you enjoy.. Brandon
CAUTION- ADULT LANGUAGE
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Super Source is a sponsor of ours here at NRR, and we have got to know Jason Ellis pretty well. We have got to have so many conversations around the dish machine and chemicals. I asked him to come on the show so we could educate everyone on some of the ins and outs of the business. The end result was fun, and ultimately comes off as somewhat of an infomercial. That was not the intention, but we have lots of fun talking about all the things. Hopefully you can learn something, and maybe save some money. Happy listening! Brandon
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Erica Raines and her husband Chris own the wildly popular "Chef and I" restaurants, and she announces on this show that she will be opening a new concept in Orlando coming soon. Erica talks about all of her businesses, the challenges of being a business owner during a pandemic, and why they are growing faster than ever right now.
I just love her enthusiasm and hustle! We jumped in quick with some history of her radio career, and the rest of the interview was just easy and fun! I hope you learn something today, and cant wait to connect in Brandon's Book Club.
This episode sponsored by Super Source, and Sitex.
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This episode starts off with a great "on brand" with Cyrus Vatandoost, the Executive VP at Nossi College of Art. He talks about the new Culinary Program, and why Nossi is a Nashville Original.
Rich Wolowski talks about his experience at the helm of a $17B company during a global pandemic. He goes into detail about the first moments, mistakes made, and what is truly unique about his company. If you don't know much about Gordon Foodservice (GFS) then you will love to learn about their family environment, and why they never plan on going public.
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IN our first monthly zoom call, John G. Miller joins to talk about his book QBQ. John tell us his background, and the original idea for QBQ. He also answers some questions, and helps us understand the book a little better.
Brandon talks after John about some of his favorite parts of the book.
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One year after our first interview, we catch up to find out if all our fears came true. (spoiler alert! THEY DID!! kind of) We talk about most everything from her restaurant, what she does in her free time, she talks about needing help, East Nashville, and she even gives her opinion on the 3 Crow Bar debacle. She is an amazing human being, I am honored she took the time to chat with me. Brandon
This episode starts off with an on Brand from Sitex. Visit them at sitex-corp.com
This episode is also sponsored by Nossi College of Art: Culinary Arts Program, and What Chef's Want
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In the first educational "table talk" Les Dames d'Escoffier President Dee Patel, and GM/Owner of Lockeland Table Cara Graham talk with Nancy Vienneau about their experience over the last year. The interview is titled Redefining and Refining Hospitality in a Pandemic.
Les Dames d'Escoffier's mission is to inspire, advance, and support Women in food, beverage, and hospitality to achieve excellence in leadership and philanthropy.
This is the first of 5 this year.
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This episode starts off with Murray Nicholson of What Chefs Want talking "on brand" about some cool options with their seafood program.
Zyhir talks about his beginnings, and how to make a proper Philly Cheesesteak sandwich. Warning! You will want to go eat at this establishment immediately after listening. So if you don't want to travel to Bellevue today, listen later.. I cant wait for the follow up interview with this entrepreneur, he has so many cool things in store for his restaurant and media company.
Episode sponsored by What Chef's Want, Sitex, and Nossi College of Art.
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One year ago I started Nashville Restaurant Radio. In this episode I go over some of the highlights from the past year, and I replay the first ever episode that started it all of one year ago.
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There is way too much that we talked about to even try to enter into the show notes. We discuss selling bar Otaku, she announced that Otaku in Sylvan Supply is permanent, she talks about having Covid, then we talk about lots of cool restaurant tech, and plan a pop up!
Episode opens with a story, and an amazing "on brand" from Jason Ellis of Super Source.
Episode sponsored by Supersource, What Chefs Want, and Nossi College of Art Culinary Arts Program.
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We start the show off today with Chef Anthony Mandriota who is the Chef/Instructor at Nossi College of Art's new Culinary Program. We talk about what he will be teaching, as well as what he has been up to.
Sean Newsome is the owner of HiFi Cookies, and today we get to know him a little better. Find out the story of their name, his history, and what he sees for the future.
Episode sponsored by Nossi College of Art Culinary Arts Program, What Chefs Want, and Sitex.
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Dan and Brandon talk about their favorite places, plan a lunch at East Side Banh Mi, and talk about Dan's new company "Menu". They also discuss the all new "Brandon's Book Club".
Episode is marked explicit for a couple adult words, used casually.
Episode Sponsored by Super Source and What Chef's Want.
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A. Marshall Hospitality recently opened their first ghost kitchen last week called Burger Dandy. Andy talks about the new Ghost Kitchen, and as the Chairman of the TN Hospitality Association he gives us an update on the state of the industry in Nashville.
This Episode is sponsored by Sitex, What Chef's Want, and Super Source.
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In our first ever Valentines Special, we talk to some famous Nashville Couples about what their holiday was going to be like, and any ideas for a fun holiday.
Stuart and Erin start us off with some really great Valentine experiences that are outside the box? (or the coffin?)
Tony and Cathy react to the news that Jean Georges is taking over the Capitol Grille, and Tony even tells a story of a night he was asked to leave one of his establishments. They also talk about their personal V- day traditions, and what the Joseph Hotel will be offering up all weekend.
Amanda Virgillito of Squeaky Wheel PR talks about what her clients are up to this weekend, and joins us from one of them, ML Rose.
Dee Patel, the Managing Director for the Hermitage Hotel joined us via telephone to talk about the HUGE news that Jean Georges is taking over her food and beverage program. She also discusses what is going on right now as they pivot to the new restaurant.
Chad and Gracie from East Side Banh Mi come on to talk about their huge collaboration with so many amazing Nashville Chefs to benefit the Nashville Food Project.
All in All a fantastic show, we had fun, we hope you do too!
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We first spoke to James Beard winning Chef RJ Cooper right before Christmas when he announced that he would be taking a break to focus on rest, and to recharge. We asked if we could speak again afterward, to find out what he was able to do. He did not disappoint. In this episode, we talk about the new challenges he is facing, what innovation he came up with, and he tells the whole story behind winning a James Beard award.
To start the episode, we are on brand with What Chef's Want as they discuss what Chef's are looking for right now, and how they are listening. This episode is also sponsored by Sitex and Supersource.
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Wesley Talks about his leadership style, and the culture of his brewery. He also talks about what it has taken to power through the pandemic. I thought it would be easy for a brewery to make it through as everyone was at home drinking. That was certainly not the case, as you will find out during the episode. I hope you can gain some motivation from his story. I know I appreciated his perspective, and that's what we are trying to find here.. Perspective.. Enjoy! Brandon
Episode sponsored by SuperSource, What Chef's Want, and Sitex
Visit www.nashvillerestaurantradio.com for more info and to purchase shirts and hats.
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Edgar Victoria sits down with Brandon Styll to tell his story. From growing up in Mexico, Moving to the states, and longing for the street food he remembers as a child. You will learn how Alebrije was formed, and what it means. Full unedited version available on YouTube.
Episode Sponsored by Sitex
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IN this interview Gigi tells her story of moving to Nashville with no money to her name. She started a cleaning company while she pursued her music career. It wasn't until her brother called her for a second time that she realized her true calling, and Gigi's Cupcakes were born! She tells her whole story, the good and the bad.
This episode sponsored by Miracle One Wines Co., What Chef's Want, and Sitex.
Visit www.nashvillerestaurantradio.com for more info on sponsors.
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Stevan Steinhart recently retired from The Nashville Scene after more than 30 years selling advertising to restaurants. In this interview we talk about how Nashville has changed over the past 35 years, and what was his secrets to success. We are also joined by Mike Smith, the Publisher of The Scene, Randy Rayburn, Steven Smithing, Olivia Britton, and Kay West.
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Thank you to our sponsors, this show was a lot of fun today!
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Brandon and Kelly catch up with Matt Herrick, the Owner of Maypop water, Cory Coleman, the Director of Operations for the Corner Pub, and Jim Myers stops by to talk about the Elliston Place Soda Shop.
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Amanda talks about her clients.
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Amanda represents Hathorne, Honeyfire, Sinema, 8th & Roast, M.L. Rose, and Christie Cookie just to name some of her clients. I wanted to bring her to the forefront because she deserves some highlighting. If you have ever wondered what a PR firm does, this episode is for you. This is Part 1 of a 2 part episode. ,Part 2 will be out tomorrow. Happy New Year!
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In an effort to raise money to feed people who are displaced from the Christmas morning bomb that went off on 2nd Ave in Downtown Nashville, we turned over The Music City Roundup into a fundraiser. it's not too late to donate.. venmo @nashvilleRR
On the show today-
Butch Spyridon- President and CEO of The Nashville Convention and Visitor's Corp.
Buck McCoy- Downtown bombing survivor tells his story.
Trey Cioccia- Downtown restaurant owner (the Black Rabbitt, Farm House) talks about 2020, and hopes for 2021.
Sarah Turbett- Bartender at The Beer Seller- Talks about the state of bartenders and how we can help.
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Demetrious Kelley has worked for The Melting Pot and Mark and Carla Rosenthal for almost 20 years. I asked him to come on and share whatever he could about the events that unfolded on Christmas day. I wanted to create some perspective, and get the word out that his staff needs help. I have included the go fund me links below, please help out where you can. Thank you. #NashvilleStrong
Brandon
https://gofund.me/f0d6074a (melting pot)
https://gofund.me/8c4e6d44 (Rodizio)
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James Beard winning Chef RJ Cooper announced yesterday that St. Stephen will be taking a much needed "break" in January. So we caught up with him to find out what the past 9 months have been like, and how innovation and his love of people drove him through the pandemic. I will say that his break is much needed. If you have wondered what restaurants really go through, this is a good episode to listen to. We will have a follow up episode in January. Have a Merry Christmas!
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Aaron Distler and I talk for over an hour going over his story. From the teenage years, playing music, working in a movie theatre, Being the Manager for comedian Ralphie May, Managing an Orchard, and finally opening and operating Mr. Aaron's goods. He tells the whole story, with almost nothing left out. Its stories like his that made me want to do a podcast, I hope you enjoy listening as much as I enjoyed talking with him. Brandon
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In our second episode of Nashville Restaurant Business Radio, I asked Rudy to talk about some of the innovation that he is working on for his 19 stores. He has some great advice on how he is leading during the Pandemic, and we get to catch up a little at the beginning of the interview.
Please visit www.saverestaurants.com/letter to sign the letter to help independent Restaurants. Keep the conversation going on Facebook by joining our Nashville Restaurant Insiders group.
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Peter Talks candidly about his growing up in the business, leaving the business, and why he came back. He also talks about how Covid has effected his business and why they are doing alright. We talk about his book afraid to trust, and why his faith has kept him grounded.
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Tom Parker is the Senior VP of Yukon inc. A Richmond, VA based company specializing in customized negotiations training. Tom has over 25 years of experience with Large Multi-National Corporations.
I attended one of Tom's workshops a few weeks ago and asked him if he would join the podcast to talk about what we learned. (thankfully he said yes!) What is it that we learned? Large corporations are WAY more prepared than you are to negotiate on their terms. In this episode, I wanted to shine a light on the skill of negotiating. We have a chef create the menu, a somm or a bar specialist create wine and cocktail lists, and we contract people to do most labor. We also have those same people negotiate most of our contracts. In this episode, you will learn some of the tactics used, and hopefully this will inspire you to want to learn more about how to properly negotiate. Enjoy!
Want to keep the conversation going, need help with a negotiation, email me at brandon@nashvillerestaurantradio.com and I would be happy to help. Also, join the conversation by joining our Facebook group "Nashville Restaurant Radio Insiders".
Brandon
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This week we are highlighting The Gulch neighborhood in Nashville. Brandon Styll and Kelly Sutton talk with Kahlil Arnold, Owner of Arnold's Country Kitchen. Karl Worley, Owner of Biscuit Love, and Za Pizza. Levon Wallace, Owner of Fat Belly Pretzel, and David Cronin, the GM of the brand new W. Hotel opening 2021 in the Gulch.
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I first met Stephen in 2012 at the farmers market when he was selling his peaches off the back of his Jeep Gladiator. In the Past 8 years, he has grown his business to selling Millions of pounds of peaches across the Nation, he has also grown his family by three kids. It was great to catch up with Stephen, talk peaches, and family. Brandon
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Raymond is a friend of mine since the fourth grade here in Nashville. Over the years he has gone on to big awesome things and now lives in LA, where is is an actor and professor. I follow him on the socials and he recently recovered from Covid-19. He was very honest about how he got it, when he knew he had it, what it was like losing the sense of taste and smell, and being quarantined in his house with his wife for 25 days.
Seeing as though we are all VERY TIRED of talking about, hearing about, or anything to do with covid. I thought it would be good to have a conversation with Raymond to hopefully see a different perspective. This is a marathon y'all, not a sprint, and whatever you may feel about this virus, the virus itself, does not care.
I hope you can take something out of this, and I hope you have an amazing week. Brandon
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Happy Thanksgiving! 2020 has been an epic year for so many reasons, most of them have been a challenge. Kelly Sutton and Brandon Styll ask their guests what they are thankful for, and talk about their family holiday traditions. Steven and Joleyn Smithing are the Owners of The Green Hills Grille and Mere Bulles and their traditions are steeped in service. Benjamin and Tara Goldberg of Strategic Hospitality talk about what they are thankful for, and their holiday traditions. They also give us an idea of what they are excited for in 2021. Joe Bonsall of the famed Oak Ridge Boys talks to Kelly Sutton about their holiday performances at Gaylord Opryland throughout the holiday season.
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Brandon and his wife Casey own Chuppertime Catering in Huntsville, AL. On this episode, he tells his story. How it started in Nashville, and he followed the woman he loves to Rocket City to start a family and their dream. As you can imagine, it isn't all sunshine and rainbows, and Brandon tells his story of good times and bad. Video available on YouTube.
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In this Jam packed Pre-Holiday episode Kelly Sutton and Brandon Styll focus on The Berry Hill and Melrose neighborhood. They interview Nick Pellegrino, Owner of Mangia about how he is maintaining his business, and share some stories. Amanda Virgillito joins the show to talk about her bake sale benefiting The Foundation For Children With Neuroimmune Disorders. She also talks about her clients at Squeaky Wheel Public Relations. Next we talk with Jason Peisker, Co-Owner and Founder of Porter Road Butcher where he passionately talks about your center of the plate options for Thanksgiving. Chip DeVier, Owner of Craft Brewed wraps up the show with what you need to be drinking for Thanksgiving, as well as what you can drink at his locations off 8th Ave.
We hope you all have a Wonderful Holiday, we will have a special edition out next week for the Holiday..
Special Thanks to ..
Sitex
Christie Cookies
Super Source
Miracle One Wines
Mobile Fixture
What Chefs Want
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Trying something new, this episode is a conversation between three guys. We talk about Thanksgiving and what we are thankful for, the masters and industry stuff. This is a fun conversation, we hope you enjoy!
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We welcome a new Co-Host today in Kelly Sutton! We start off with a CMA recap, then into the What's New? segment, where we cover Thanksgiving dining. Caroline Galzin joins the show to discuss the new TN Action for Hospitality mask initiative. We focus on the Hillsboro Neighborhood, and interview Bob Bernstein, Founder of Bongo World, and Fido Restaurant. We also speak with Samantha Ullrich, Director of Marketing for Red Pebbles Hospitality. We finish the show with an on Brand message about dining etiquette during a pandemic.
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Molly is hosting a Pop up Dinner this Sunday at the Fairlane Hotel. There will be two seatings and it will be an amazing evening of Asymmetry. Molly explains the deep meanings behind this wonderful event while we catch up. Purchase tickets at the Juniper Green instagram page, or on tock.
LOTS OF ADULT LANGUAGE.. DO NOT LISTEN WITH THE KIDDOS..
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This is Chris's 3rd time on NRR, this is the first time we have done a full interview. We discuss his early career in paper, and why he decided to become a writer. We also discuss some of the inside details of the writing world.
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On this episode of #theroundup we focus on The Sylvan Park neighborhood. We talk with John Stephenson, Owner at Hathorne, and Christina Cavaliere, the GM at The Park Cafe.
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Dee Patel is the Managing Director for the Hermitage hotel. She was also named a woman of influence by the Nashville Business Journal, and she was named outstanding hotelier of the year. She serves on the board for the Tennessee Hospitality and Tourism Assn. , historic hotels of America, Nashville Downtown partnership, and most recently, she was named President of the Nashville Chapter of Les Dames d'Escoffier. She is an absolute leader in every sense of the word. That's why we thought she would be a great person to talk to on election day. She talks about the 100 year anniversary of Woman's Suffrage, and the role the Hermitage Hotel played.
Please go vote, and as always, let us know what you think on our Instagram page @nashville_restaurant_radio
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Benjamin and Max Goldberg are the brothers behind strategic hospitality. Today, I get to speak with the older brother, Benjamin, about all of his restaurants, and the stories behind them. I want to thank him for his time, and willingness to talk about anything. I hope you enjoy this interview.
Brandon
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In this Marathon episode of #theroundup, we are putting a spotlight on East Nashville courtesy of Christie Cookies. First, in our "what's new" segment, Tom Morales joins us to talk about his decision to close Acme Feed and Seed until he can safely bring his staff back. In our East Nasgville feature, Laura Wilson, or Citizen Kitchen, joins the show to talk about her business, and gab about her favorite East Nashville spots you may not know about. Then, in our Local Spotlight, we stay in East Nashville to talk with Hrant and Liz from Lyra. They tell us about their Middle Eastern hot spot, and talk about their favorite places in the East Nashville area.
The show finishes with our "On Brand" segment where host Brandon Styll talks about mediocrity.
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James Kerwin is the Chef at Little Fib in the Renaissance Hotel. I have been seeing him on social media for a while, and he is doing some very cool things so I really wanted to interview him to get to know him a little better. I think you will find him to be an outstanding person, and I for one, am super pumped to have him in Nashville. so sit back, relax, and get to know James Kerwin.
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Matt was our first interview all the way back on March 17th of 2020. This pandemic is especially challenging for Matt as he throws parties. More specifically, events, usually based around alcoholic beverages.. Think East Nashville Beer Fest, Winter Warmer, Brew at the zoo, Nuit Belge to name a few.. We discuss how his life has changed from our last interview, and what he plans to do moving forward. Matt just won a "Best of Nashville" award for his at home beer festivals Rhize(H)ome virtual beer events, so we were able to celebrate something too! (thanks Chris Chamberlain!)
The E is on, Adult words on this one parents..
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Caroline Galzin guest Co-Hosts for Delia Jo Ramsey as we focus on the 12 South district. We talk about a bunch of new restaurant openings in our "what's new" segment, presented by Sitex. In our new "Local Neighborhood Spotlight" brought to you by Christie Cookie, we talk about the 12 South district. The What Chefs Want bring us our Local Restaurant Spotlight and we speak to the Chef/Partner Andy Little from Josephine. We follow up that interview with our Mobile Fixture "Local Legend" Will Shuff, Owner of the 12 South Taproom. We finish with our new segment "On Brand... With Brandon" brought to you by Super Source, where Brandon Styll talks about restaurant operations and ideas. Todays topic... Togo and Delivery and why we need to prepare for the colder months with a strong plan for dining off premise.
Next week we introduce our new "drinks" segment sponsored by Miracle One Wines. We also also start the "Where's Charlie?" game where Charlie McPherson will be at a local bar, and announce on the show where he is, and you can go join him for free wine. #staytuned
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Charlie tells the story of how he discovered his triple great grandfather was a distiller before prohibition. We talk about the whole story, paleolithic cave paintings, travel, his products, where he has bartended and SO much more. Cheers!
Episode sponsored by Trust 20 Visit them at Trust20.co
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This is by no means a restaurant interview, but hey, Its a conversation with an interesting person. My first interview outside the restaurant world was.. interesting. Justin was an amazing sport as he responded to my questions. Check out his solo work, and catch 3 Doors Down on their upcoming world tour.
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Nashville Scene's Best of Nashville issue came out today, and we've got winners! With all of the negativity and uncertainty in this world right now we wanted to jump in and have a big ole love fest, so we did! We invited 5 of the top winners from the BON issue to talk with us about the win, and spread a little sunshine!
Ford Fry- The Optimist (superica)- Best new Restaurant- readers pick Best Empire -Writers pick
Bryan Lee Weaver- Best Chef- Writers pick
Matt Bolus- Best menu collaboration- Best whisky Bar deal- Whisky Wed at Gerties Bar- Writers Pick
Hal Holden-Bache- Best Restaurant and Best Happy Hour- Lockeland Table- Readers Pick
Margot McCormack- Best Chef/ Best Romantic Dinner- Readers pick
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Tabor bought 4 Corner Pub locations in January, as well as the Esquina Cantina. Little did he know that his first year as an owner would include a tornado, a civil rights movement, and a pandemic. Tabor and Corey talk about what 2020 has been like for them, and for their business.
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BJ joins Nashville Restaurant Radio for the first time to talk about his story, and his new restaurant Pinchy's Lobster Co. The self taught Chef talks about why he decided to open his first food truck in 2011 (at age 40) and what some of his challenges were, and still are. This is a man who does not pull any punches, we just scratched the surface of what I look forward to talking with him about. I hope you enjoy this interview as much as I did.
Brandon
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In our first remote LIVE from Otto's in West Nashville we spoke to the Owners Louisa and James Green about their soon to open (Saturday 10-10) bar on Charlotte Ave. Seema Prasad, Owner of Miel joined the show as our #locallegend, and we had a live pop in from Jason Ellis from Super Source. We brought back our "what's the Delia?" segment where we asked, What's the Delia with non- alcoholic beverage options. We will get better with the sound at our next one, but we had a lot of fun, and Otto's is a super cool spot that you are going to love.
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Christie Cookie Co. President Fleming Wilt talks about what makes his company unique. He also talks about leading his company through a tornado, and then a pandemic. He also talks about why it is important to support local restaurants right now.
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On this Motivation Monday episode, we talk with Hannah Huesman about mental toughness and perspective. There are so many issues in this world right now, and it takes a strong metal state to stay sane. She goes over some tactics you can do to keep the peace in your brain. She also talks about why it is super important to talk to the most important person in your life, with empathy, and compassion. LISTENER BEWARE!! YOU ARE GOING TO FINISH THIS PODCAST MOTIVATED AND READY TO TAKE ON THE WORLD! PLEASE BE ADVISED! There is a few adult words, so be cautious around the kiddos.
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Nina Singto talks about her recent announcement that Thai Esane will be coming to Brentwood! She tells the details of how it came about, and spend almost an hour with Brandon and Delia talking about the Nashville Restaurant Scene.
Dan Maggipinto, Owner of Cafe Nonna joins the show as our #locallegend this week. He talks about what he has been up to, and he discusses the secret to longevity in the restaurant business.
Brandon reveals the top 5 in the first ever #nashvillehotlist
visit www.nashvillerestaurantradio.com for the full list.
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The Nashville Scene has a new cookbook available Oct 1st! It's called Nourish Nashville and it's a fantastic collection of many of Nashville's most storied Chef's sharing some of their prized recipes. This is a perfect book for the foodie who loves to eat out, but wants to stay home and cook right now. We discuss how the book came to fruition, and what the process was like making it. We also discuss some of the chefs and recipes.
After the book talk, we get into how both Megan and Patrick have been doing during the pandemic. Interesting stories abound, so make sure you stay tuned to the last 30 minutes.
Bon Appetit!
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Carey Bringle has been very outspoken when it comes to our local leadership, and how they have mis-managed our city, In this episode, I asked him to break it down for me. I asked for simple language, with details as to why our city is in the shape its in. He explains why we don't need a 34% tax increase. He also ponders why the Mayors office would release false numbers to the city's citizens.
This is not a debate. I did not ask him on the show to argue, or even call out any of his thoughts. I asked him to explain them in detail. Please take them for what they are. Please do your own research and come up with your own ideas and then DO SOMETHING. This city needs leaders and people who make things happen. I encourage everyone to VOTE, and know who you are voting for, and why.
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Whip around coverage of the Nashville restaurant scene. Jim Myers joins us as our #locallegend, and we discuss the new #nashvillehotlist
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5 minutes segments from each of these interviews from earlier in the year.
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This episode originally was released on April 9th 2020, smack dab in the middle of the quarantine. I had so much fun talking to Jim. I was, and still am so incredibly interested in how journalists minds work. I love that they are always searching, their eyes are always open. He is now taking over the reins at the new Elliston Place Soda shop, so when it opens, please go by and say hello. Brandon
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We catch up with Nick Guidry, the Owner of the Pelican and Pig, and talk about the Email scandal going around today. We also discuss the Mayor's timing to move into phase 3. We discuss what to do with a bad experience in a restaurant, and talk about our new "Nashville Hot List" coming the last week of each month.
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As we take a couple of weeks to reset, we have taken a few clips from some of our earlier episodes to help tell our story.
in Volume 1, we hear from Margot McCormack, Carey Bringle, Claire Crowell, and Monty Crawford. All of these people are leaders in our industry, and to see their initial response to what was happening was really awesome. All of them in their own way stepped up to help others in a time of crisis, and that's exactly what we needed at the time.
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On this episode of #theroundup, Alex Belew, Owner of Dallas and Jane in Murfreesboro guest hosts. Garrett Pittler, Corporate Executive Chef for Ole Red joins us to tell his 9-11 story, and so do all of the hosts.
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I don't think I can say enough complimentary things about Jensen. He is about as smart a guy in this business as you are going to find. We talk about a lot of things today, but the most important is people. Treating your people well, paying well, and ending the turnover game is more important than anything else you do. Listen and find out more.
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Chef Hal has lead his team, and community through this pandemic like he knew something we all didn't. I asked him how he just knew what to do during all of this. We also talk about his favorite food to make, and if he is looking into any growth opportunities. He is very honest and lets us know whether he thinks he is going to make it out of this whole thing. Listen to the end as the last 30 minutes are usually the best of every episode. B
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Matt Bolus is our guest host as we talk to Chef Aaron Thebault and Tony Mantuano of Yolan. We also talk with Bob Tappan from Sperry's and Sam's Place as our #locallegend. Brandon, Delia, and Matt discuss several topics such as influencers asking for handouts, 1 star reviews, and how restaurants handle a bad experience. They also discuss new openings, and a closing.
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Steven is a longtime restauranteur in Nashville. In this episode we talk about his family, his history with the Green Hills Grille, and a lot of his philosophies on best practices on running a restaurant.
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Q talks about how he is leading his team through a very tumultuous time. We also discuss how he has had to step outside the box in many ways, and the current climate of our country, and why he feels very optimistic for our future.
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Chris Chamberlain from the Nashville Scene joins #theroundup as a guest host. Chef Ryder from The Optimist stops by to let us know how things are going at their Germantown Establishment. Kahlil Arnold Stops by to make a pretty big announcement regarding Arnold's Country Kitchen. Lots of talk between two of the biggest food writers in Nashville!
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We catch up with Pat in a rare "LIVE" interview at his Elliston Place location where we talk about life during a pandemic. How we are surviving, the new normal, and what will never change. We also discuss his business, how it began, and how he has grown it to 14 locations. We talk about the golden age of restaurants in Nashville, who has been his mentor, and why even today, he still has his hands in every single restaurant. I always feel a special chemistry when I interview someone in person, and this interview was no different. Cheers!
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Will Newman talks about what it's like to have a restaurant damaged by a tornado, then having to close again 14 days later due to a pandemic. He talks about how it all started, and what he is currently focused on. He also talks about a book that changed his life.
This was a super fun interview for me as I just love talking about the business of restaurants. The fascinating part is you learn so much about him through his business. He is passionate, hard working, saavy, and a little bit lucky. He tries to find balance for his work/family life just like everyone else out there. He has had some wins, and some losses (he just closed his Lexington, KY store 2 days ago) and he talks about them with me.
Cheers! Brandon
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Randy Santel travels the globe eating his way through food challenges. (think Man Vs. Food) He has built his profession into an internet sensation, he has over 1 Million YouTube subscribers and 1.2 Million Facebook followers. He was in Nashville and we thought we would talk to him to find out about his profession. Please enjoy this bonus episode!
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Brandon Styll and Delia Jo Ramsey talk about new restaurant openings/closings, pop ups, and all the talk that's happening in the restaurant community right now. Shane Nasby, Owner of Honeyfire BBQ in Bellevue guest hosts this week.
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Adam Pfleegor was the winning bidder to "ask anything" to Carl Meier. So Brandon Steps aside today, to have Adam take the drivers seat for a good cause.
NRR will be donating the funds from our advertising partners fohandboh.com and Springer Mountain Farms Chicken to the Ask Chef's Anything cause.
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James Beard award winning and Michelin Starred Chef of Spiaggia in Chicago, Tony Mantuano and his with Cathy join NRR to talk about their new venture in The Joseph Hotel. He will be creating world class cuisine, and she will be creating a world class wine list and service. The couple talk about why this was such a special opportunity, and why they are excited to be in Nashville. We also discuss their 38 year marriage, their son, and Tony talks about his experience on Top Chef Masters, as well as being a judge on the season finale a few months ago.
I hope you join me in welcoming both Tony and Cathy to Music City!
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In this interview we talk about Jason's amazing restaurant Setsun. We talk about his team, leadership style, and how he hires. That leads us to his story of how he got to the place of ownership. His story is very interesting and the way he tells it is perfect. From working at the number one restaurant in the world, (almost) getting punched by the Chef who runs that place (Nomo), and transitioning to his dream job at Thomas Keller's Per Se. Which did not turn out like his dreams. Coming back home and lots of introspection brought him to a place where he currently resides. I hope you enjoy this journey as much as I did. Cheers!
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We interview the owners of East Side Banh Mi, take questions from our live watchers, and interview Steven Smithing as our Local Legend. (Mere Bulles) Ben Whitlock is our guest host this week.
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In this powerful part 2, Jesselee explains what it was like when he first got to America, he tells the story of when he was robbed, when he sang for Jesse Jackson, he talks about his cars, and he reflects upon depression, and mental illness. This is an amazing man that I could talk to for hours, you will want to listen to this entire episode.
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Jesselee is an amazing, humble man who loves this country. In an time where we desperately need it, he helps put everything is perspective through the lens of an immigrant with a tenacious will to live. He talks about his feelings about the downtown Nashville scene right now, why he chooses NOT to open Robert's at this time, and what was the moment he knew he wanted to come to America.
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The famous food instagrammer joins NRR to tell us what she has been up to during the pandemic, and she gives us a glimpse of her life outside of Instagram.
The episode is sponsored by-
fohandboh.com
Springer Mountain Farms Chicken
Trust20.co
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This week we welcome Craig Schoen, the Owner of Peninsula in East Nashville. We cover all the things you are talking about this week. The Cafe at Thistle Farms is our Local Legend, and we ask "What's the Delia?" with arresting a homeless African American man as the first no mask offender? All of this and MORE, on this weeks episode of #theroundup
Thank you to our sponsors. Springer Mountain Farms Chicken Kurtz Hospitality Marketing Mobile Fixture Pennington Distilling Co. fohandboh.com Super Source
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Brad has been covering Nashville for 30 years. We asked him about some of the things he has learned in that time. We also talk about his outlook on the city right now, and why he is doing better now that at the beginning of the pandemic.
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Jeremy comes on the show in support of his hot sauce, and me. He tells his story which has some humble beginnings, some wild highs, and some even higher times, while sober. Jeremy also sings a few of his songs as he tells his story. I even jump in with a few stories of my own. Brandon
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Today on #theroundup we wilcome in special guest host Caroline Galzin, Owner of Nicky's Coal Fired! She joins Brandon and Delia as they interview local legend Randy Rayburn, talk about AOC's speech to congress, and ask "What's the Delia" with the transportainment industry in Nashville right now.
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Sarah Turbett is a pro. She is also one busy girl! Sarah is a musician, she is a Whiskey Guardian for Angels Envy, she has started a company called Saturn Custom Cocktails, her boyfriend and her host a cooking show, and she is a bartender at The Beer Seller. She talks about all of those things as well as gives some recipes for some pretty amazing cocktails. (bonus footage on our YouTube channel)
Contact Sarah @saatuurn on Instagram, or email her sarahturbett@gmail.com
Old Fashioned
2oz Whiskey- She recommends Angels Envy (We recommend Davidson's reserve)
1/4 oz simple syrup
2 dash orange bitters
2 dash other bitters (be creative)
DO NOT SHAKE! Stir please.
add Luxardo Cherry, and Orange twist (with Fire or no fire)
Manhattan
2oz Rye Whiskey- She recommends Angel's Envy Rye (We recommend Davidson's Reserve Rye)
1 oz Sweet Vermouth - (she recommends Carpano Antica Formula Vermouth)
2 dash bitters
stir on ice/strain and serve chilled (UP)
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This is Grant's second appearance on NRR. He recently was awarded by Bill Lee as a "goodwill ambassador for TN", listen to find out why. We also discuss his health, and what his plans are for the future. We then talk a lot about leadership and what it takes to run a company, as it's what he is going to school for. We talk about discrimination, and how he has been treated, and how he overcame during those times. This is a must listen episode!
I hope you enjoy listening to this young man, he gives me hope. Not for the fact that he is almost super human in everything that he does, but because he is our future, and if we have more of him, our future looks pretty bright.
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Delia and Brandon talk about new openings, closings, and all other restaurant news. They feature Amerigo as their local legend, and Delai talks about air travel in "what's the Delia?".
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The owners of the award winning Alley on Main tell us their story, how they met, and we even get an engagement story. They also talk about how they had to adjust during the quarantine, why their entire staff stayed on, and what is next for this dynamic duo.
On the video version, they play the "newly reopened game". head over to www.nashvillerestaurant radio.com and click the "watch" tab to watch this video.
Episode is sponsored by Trust 20, and Springer Mountain Farms Chicken.
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Jesse Goldstein joins Nashville Restaurant Radio to talk about his story. What it was like growing up as the youngest child on (basically) a hippie commune. Going to culinary school, working on movie sets, and why he started his current business. He talks about why branding is important, and what marketing looks like today. He finishes the episode with a special message to Nashville.
Watch the video on our YouTube Channel.
We also have a first look at Trust20.co
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In this episode of #theroundup Brandon and Delia talk about new openings, and sadly, closings. They also talk about some of their favorite restaurants. The #locallegend this week is The Yellow Porch, and in the "What's The Delia?" segment, Brandon answers the question, What's the Delia with large companies taking advantage of small local businesses during a pandemic? THIS, is one you will not want to miss. Happy Friday! Cheers!
A special thanks to our sponsors.
Springer Mountain Farms Chicken
Pennington Distilling co.
Super Source
fohandboh.com
Mobile Fixture
Kurtz Hospitality Marketing
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Josh is a multiple time James Beard nominee, and we are all lucky that he has planted roots in Nashville. He is the mind behind the Catbird Seat, and the menu at some of your favorite places in town. He also owns one of the most amazing culinary treats in the city, Bastion. He walks us through his journey to Nashville, what he loves about Nashville, and where he draws his inspiration. We talk for almost an hour and a half, and the last hour is just amazing.
If you love any of strategic hospitalities locations, you will love this interview. It was a true pleasure talking with him. I hope you enjoy listening, as much as I enjoyed creating. Cheers! Brandon
This episode is brought to you by Springer Mountain Farms Chicken.
Watch this episode now on our YouTube Channel.
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We are all about bringing new ideas and technology to you! In this episode, we talk to the owners of fohandboh.com. We learn exactly how their website works, and we try to identify if this is too good to be true right now. They were very gracious in answering all the questions, and hopefully you will learn about a cool, new, local company that will help you succeed.
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IN this episode of #theroundup Delia and Brandon talk about all the topics that are on your mind. In the What's the Delia segment they cover Tipping.
Thank you yo our sponsors listed below, please go to www.nashvillerestaurantradio.com for all episodes and videos.
Our Sponsors.....
SuperSource
Pennington Distilling Co.
Kurtz Hospitality Marketing
Mobile Fixture
fohandboh.com
Springer Mountain Farms Chicken
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In our first full interview with a bartender, Akinde helps us understand things in general through his lens. We cover a wide range of topics on this episode. How to formulate a cocktail, how professionalism is paramount when it comes to being a bartender. We also discuss the difference between a mixologist and a bartender.
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Caroline and Tony tell their story. How they met, the proposal, why they moved to Nashville from Chicago, and why they decided to pivot their business during the quarantine. We also play the "Newly Reopened Game".
This episode is sponsored by Springer Mountain Farms Chicken and Mobile Fixture.
Visit www.nashvillererstaurantradio.com to see more interviews and links to the video.
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Brandon Styll and Delia Jo Ramsey break down all the happenings in the Nashville restaurant scene.
new restaurant openings, moving backwards into phase 2, July 4th takeout specials, What's the Delia with your bill?, and they speak to the GM of Burger up, as they spotlight that Local Legend.
Stay tuned for videos of all segments at www.nashvillerestaurantradio.com
Thank you to our sponsors
Springer Mountain Farms Chicken
fohandboh.com
SuperSource
Mobile Fixture
Pennington Distilling co
Kurtz Hospitality Marketing
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Kahlil get's very candid with Brandon in this interview. Kahlil loves Nashville, but feels let down by our local Government. He is scared, he does not know what is going to happen to his restaurant. He is also changed by the pandemic, he discusses what about him has changed. He loves his people. So the next time you make a decision where to go out to eat, we ask you support a local business, these are the people that make up the fabric of our city, they are the first ones to help in any crisis, and it's your turn to help them.
Check out our interviews like this on our website www.nashvillerestaurantradio.com where you can listen, or watch.
This episode is brought to you by Prime south meats and Gifford's Bacon.
Also brought to you by Springer Mountain Farms.
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Delia and Brandon interview 6 Nashville Chefs and restaurant owners about their experience over the past couple months.
Hal Holdenbache from Lockeland Table
Kahlil Arnold from Arnolds Country Kitchen
Julia Sullivan From Henrietta Red
Steven Smithing from The Green Hills Grille
Julia Jaksic from Cafe Roze
Naima Walker-Fierce from Germantown Pub
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Naima went from silent investor to Operator of the Germantown Pub a couple years ago. All of that helped set her up to run her location through a tornado, and a pandemic. We discuss all of that, and how she remains positive through it all.
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Nina Joins NRR to talk about her story, what makes her food better than authentic, and what her take on the pandemic is. We talk about MY siblings, and Fathers day. She is one of a kind, and I hope you can make it out to her restaurant to meet her in person.
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Happy Father's Day! This is the episode from 4-18-20 where Hugh Acheson and Brandon discuss what he is doing right in the middle of the corona virus pandemic. Hugh is a 2 time James Beard award winning Chef and Author. He is a judge on Top Chef, and an Iron Chef of Iron Chef Canada. He owns 3 restaurants in Atlanta and Athens GA. He is a devoted Dad, and all around amazing human. I hope you love this episode! Cheers!
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This is the second installment of our weekly whip around the Nashville Restaurant scene. In this episode, we discuss Father's day. What it means to us, where you can take dear old Dad for Brunch, and the places that will supply the food so he can cook over a grill with brown water. We also discuss openings (re-openings) closings, best happy hours for each day of the week, and we spotlight our local legend Bricktops.
Delia digs into yelpers who are leaving one star reviews for a variety on nonsensical reasons in her segment "What's the Delia".
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This is a storytellers delight. Layla tells the story of why she moved to Nashville, and how she became the owner of a Honkey Tonk. She also tells the story of how Garth Brooks ended up playing there, and what its been like being the only woman owned Honkey Tonk, getting through the pandemic, and protests. She is an amazing woman, and I hope you all go have a beer with her ASAP.
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Joe Shaw is Old School, and I love him for it. We catch up over coffee at my house, which is really just a conversation that I recorded. He tells his story, where it all began, what brought him to Nashville, and what ever happened at the Watermark.
There are some great stories in this episode, I am sorry for the audio, I think I have it fixed going forward.
-Brandon
Recorded 6-1-20
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This is the first installment of the NRR Roundup presented by Springer Mountain Farms Chicken. your hosts, Brandon Styll and Delia Jo Ramsey, Editor of Eater Nashville will bring you weekly updates on the Nashville restaurant scene.
Please subscribe on whatever platform you listen, and check us out on YouTube to watch!
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Howie Kahn is a James Beard award winning writer who started a podcast called Takeaway only, as a response to the hospitality industry in crisis. His perspective is deep, meaningful, and introspective, and it is also global. He discusses what it was like to win the James Beard award, we discuss the 2 year anniversary of the passing of his friend, Anthony Bourdain. We also discuss the hospitality industry, and why he felt the need to start his podcast.
I was honored to speak to this man, I hope you enjoy listening to this episode with your heart, and not just your ears.
Photo Cred-@melaniedunea
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Eric is the host of the #1 restaurant industry podcast in the world. He joins NRR to talk about what he has learned, where he comes from, and what he is doing next. And a whole lot more. If you love the restaurant industry, this is a must listen.
**Please note, there is Adult language during this podcast
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Kim Totzke is a bright shining star, you know this if you have ever met her. She has an amazing energy, drive, humility, and she is just a wonderful human. Thank you Kim, for all that you do.
motivationMonday-Her house was badly damaged by the tornado, and with no power for weeks, staying in different places, continues to lead her company not only through the pandemic, but also opened a new location! She tells that story and more.
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Here it is.. The long awaited Bart Pickens episode. It is raw, uncensored, and all over the place. The format for this interview was just to sit down and have a conversation and see where it went, however, we kept getting interrupted. I kept all that in with very little editing. I wanted to put out an episode that wasn't polished (not that the others are) and just 2 guys having a conversation. I'm going to do a redo with an agenda one day, and I'm really going to get him going. I hope you enjoy listening to this. Cheers!
*This episode has adult language
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In Part 2 we discuss their Bourbon, and what it's like being part of the bourbon community. We talk about their Dad's, and how they have been influenced by them. We also discuss Covid-19, and their thoughts on the state of the world today.
**I do say 1 adult word later in the podcast. Just watching out for the kiddos.
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In part 1 we discuss how Jeff and Jenny met, and how their work ethic and career choices brought them together. We talk about their previous companies, when they knew they were bound for the alter, and how he proposed.
In Part 2 (tomorrow) we will discuss their bourbon, and what it's like being a part of the whiskey community. We also talk about their respective fathers, how they are pivoting during Covid-19, and what their thoughts are on the state of the world right now. #staytuned
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I have bought over a hundred copies of this book. It has not only helped transform the culture of my companies, and my teams, it has transformed me. It was more than an honor to have John come on is such an unprecedented time. We are in the middle of a pandemic, record unemployment, and our country is literally on fire. It is easy to place blame, and have a victim mentality. John and I discuss how to train your brain to ask the "Question Behind The Question" during these difficult times.
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Inside Baseball, that's what my Dad calls it when we go into nerdy restaurant talk. Ben and Brandon do just that. Equipment and kitchen layout is so vital in opening and operating a successful restaurant, they talk about why. They also talk about some of the people who have come into his shop with some, lets say, "interesting" ideas.
They tell stories, wax poetic about one of their favorite Chefs Bart Pickens, and Ben tells us what he thinks is going to happen to the hospitality scene in the coming months.
ALERT*** There is a few adult words used, please use caution when listening around children.
Cheers!
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Sara has 3 books about to hit the shelves. The first one, The Easy Baked Donut Cookbook comes out June 2. We discuss how she became an Author, and what brought her to Nashville. `
***There are a couple adult words, please use caution when listening around children.
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When I first learned about the Whiskey Shot, I wasn't sure what to think. Upon further review, a couple of Veterans, a bar with a ton of TN whiskey, and shooting lanes? I must have died and gone to heaven. So on Memorial day, we talk about a bar in historic printers alley that is all about guns and brown water.
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This is an interview that's over a year in the making. Neal Sherman was a keynote speaker at a convention I attended in Austin, TX. I was fascinated by his story, and how he has been known as the Dr. Kevorkian of the restaurant business. (This is not a true statement, as you will learn by listening) You will learn whats going on in the business right now, and you might even gain an idea or two on how to make some cash.
He has asked me to share how to reach him if you have any questions.. see below.. Enjoy the episode! B
Nsherman@tagexbrands.com
www.tagexbrands.com
Cell-585-259-6353
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Tom talks about his humble beginnings, from catering at the Starwood Amphitheatre, Dancin' in the district, to borrowing money for his first "mobile kitchen". We discuss what is what like on the movie sets, and why he decided to open restaurants. The culmination of this interview Tom talks about the state of Nashville. Where are we, how did we get here, and what can we do to fix it?
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Sylvia is a jack of all trades at her farm in West Nashville. She loves to host children and families, as well as tourists, and locals who just want to buy local goods. She also loves to make you happy. Which is very apparent in everything she does. Brandon and Sylvia discuss why farmers markets are not necessarily the best way to support local farmers, what to expect from a CSA, and what you CAN do to support her.
She is a lovely human being who wants to nourish your soul on her 350 acre farm. Go visit her today!!!
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David Andrews' family owned the McClure's department stores in Nashville, where he was a lingerie buyer. Andrews air force base was named after his Great Uncle, and now David owns a bakery downtown. David talks with Brandon about his journey to fulfill his dream of being a Chef and business owner, and why he is re-opening his bakery and Cafe tomorrow. Cheers!
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I keep hearing speculation as to how many restaurant are going to close, or be sold. So I decided to ask a friend who sells restaurants what the market is looking like right now. So if you may be in the market to buy, or sell, or just curious, take a listen.
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Shane is a local Bellevue Father of two, who loves his Que. Leaving his desk job to follow his passion had its ups and downs. We discuss his tattoo's, how he relaxes, and what he is passionate about. We even manage to talk about food!
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Julio tells his story on Cinco De Mayo, and also his 30th birthday. Stay tuned through the whole interview to learn about what he is working on next, you will not want to miss it. Salud!
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There is a lot going on in this world, and not all of it is positive. It can certainly be tough out there on a daily basis trying to make adjustments based on something that happened to you, that you had zero control of. Grant Adams tells his story, and it is one of hope. He was one week away from death, when he was able to have a life saving surgery.
"Get comfortable with being uncomfortable, and when you get used to that feeling, everything just kind of goes away" I think we can all relate to that statement right now.
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Delia Jo talks about why the past year has been like a sad country song for her, and why that has made her stronger. We also discuss what's bothering her, what she's writing about, and how she creates the "essential 38' and "heatmap". If you have ever wondered what a day in the life of a food writer/editor is like, today is your lucky day. Cheers!
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As one of the first restaurants to open in the country. Claire talks about all aspects of reopening her locations outside of Nashville. From staffing to following protocol, guest and employee response. She even has a little advice.
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In the second installment, Chef talks about being nominated for a James Beard award, why he doesn't read reviews, and what is at the heart of service. If you Choose one part to listen to, make it Part 2.
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Part 1
Matt and Brandon discuss pretty much all things that are effecting the restaurant business right now, and a few that don't! During this tough time, it's nice sometimes just to have a conversation and speculate about what is coming, but stay grounded and positive. This is the interview with Matt Bolus that you won't get anywhere else. Cheers!
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Nick and Audra tell the story of their business, and it also happens to be a love story! (awwwww) We talk way too long about their relationship, but do manage to talk about their fantastic restaurant and coffee/ bake shop. Part 2 has all the good vibes you were looking for today. Cheers!
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PART 1 We had so much fun that we decided to make this a 2 part special. Part one we discuss the reopening of the Rural areas. What is that going to look like, and what will we learn. What are their plans to reopen, and we look into the crystal ball to try to figure out what restaurant workers can do going forward. This is for anyone out there who don't quite understand all of this, we try to break it down.
Part 2 will come out tomorrow, and we will discuss all things P&P, and a little about love.
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John is a longtime Nashville Chef, who now owns his own concept. John talks about his dreams to own a restaurant, and how he is remaining calm through all this uncertainty.
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The Aertson hotel, and Henley have partnered with The Buckingham Foundation and The Nashville Food Project to feed 250 meals per day to people in need. Brandon speaks to the General Manager of Henley about what they are doing, and how they got it started.
People doing good things for people!
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If you have ever wondered what it takes be be nominated for a James Beard award, Chef Andy Little tells us its the people around him. He is a leader, a coach, a friend, and boss. Listen as we walk through all the things that go on behind the scenes in an award winning restaurant. I'm fairly certain, you will be like me, very sad you can't go eat there tonight. Brandon
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Brandon talks about the three things he has learned that will help you get through this tough time.
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Hugh Acheson is a two time James Beard award winning Chef and Author. He is a judge on Top Chef, an Iron Chef on Iron Chef Canada, he owns 3 restaurants in Georgia, and helped found Seed life skills.
Chef talked about why being an employer is one of things he is most proud of. How he is helping nourish the community, and how you can help at home.
"We need nourishment right now, and that is not the same as nutrition. It implies a heartfelt response to something, it is a meal to nourish the soul." HA
I can make a difference, you can make a difference, you have to WANT, to make a difference!" HA
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What is the new standard of clean? Janet Kurtz, CEO/President of Kurtz Hospitality Marketing joins Nashville Restaurant radio as a co-host to interview Chuck Cummings and Ken Garza of GHP. Chuck and Ken are partners in GHP, and experts in all areas of remediation and sanitation. Listen as we discuss what you need to be doing right now to proactively protect yourself, and your guests in the very strange new future we are about to all live in.
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Brandon and Derek go through Chefs journey to be the Chef at the 5 star/5 Diamond Hotel in Nashville.
They also talk about coming into a new kitchen and what it takes to earn the staffs respect. What it is like being a Chef and a farmer. (Hermitage Hotel has a 2 acre farm that they produce a lot of their food from).
They also discuss how he has had to pivot to TOGO and we create a new contest. #replatechallenge
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Nathan and Brandon take a stroll down memory lane, and discuss the path Nathan took become the bacon producer to Nashville.
This episode is dedicated to Adam Lamberth.
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longtime Nashville food and drink writer Jim Myers waxes poetic about the Nashville of yesteryear, the art of a proper review, and what he's working on. Oh yeah, and a WHOLE lot more......
CAUTION, there are 2 times an adult word is used, please use caution when listening around the youngsters.
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Alex tells Brandon his compelling story. This is a very passionate Chef, who wants to make dining an experience.
Chef gives a Shout out to Ashley Hester at Lipman brothers, and Matt Pelk at Inland Seafood.
Episode photo by John Goodwin/For Murfreesboro Magazine
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Bryan discusses how a text message to his friends got the TN action for hospitality rolling. He discusses his decision to close his restaurants during the pandemic. He also talk about the tornado, and what his community is going through.
We also discuss seasonal ingredients, and what it takes to work at one of his locations.
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This is the Margot McCormack interview from 3-17-20, but with better audio.
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Wendi tells us about what Powered by the T catering is doing to help out hospitality workers and families.
Hunter Tells us about his new concept, and what they are doing to help Hospitality workers and families this week. FREE PIZZA!!!!
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Buckle up for this interview, Trey and Brandon talk about the Farm House and the Black Rabbit, as well as the state of the industry. If you want to know what Chefs think, this episode is for you.
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This episode is a love story, and a restaurant story all in one. As owners of the Yellow Porch in Brentwood, and former owners of Cross Corners, and the Wild Iris, their story is unique, and we have lot's of fun re telling it.
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Monte and Brandon get lost in conversation about how you can improve your current situation with carryout and togo, why right now you can hit the "reset" button, and how guests should handle a less than steller experience. spoiler alert... DO NOT YELP!!!
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Randy and Brandon discuss everything. Listen to the whole thing, there is some great content toward the end. CAUTION- There are a couple adult words during this interview that are not suitable for children.
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Monty and Brandon catch up. They also discuss the perspective of the other side of the business, during a pandemic.
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Landon and Brandon discuss how food trucks have #pivoted in this ever changing climate. We also let you know how to get food trucks to your neck of the woods.
Please contact Landon at..
1spudtacular Food Truck @1spudFT on IG
Kona ice trucks @musiccitykona
Doxie Pizza Truck @doxiespizza
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Janet and I discuss what got her into the Marketing business (JUMP!), and we discuss how to market in a challenging market.
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-Chef Hal Holden-Bache talks about what he's up to, and shares his cornbread recipe!!!
-Austin Smith from Party Fowl lets you in on a "Boozy Slushie" recipe
-Jessica Long teaches you some bar basics, and teaches you how to make some "Quarantine Cocktails".
-Chef Ed Butler checks in..
-Brandon Styll provides narrative while smart people talk.
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Claire Crowell speaks about what resources are available right now to you. Join the conversation www.facebook.com/nashvillerestaurantradio.com
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Carey and I discuss what it means to be locally owned and operated, what it takes to win in Memphis in May, (it's not what you think) and what the future holds for the King of Que.
What do you want your legacy to be? "That Carey Bringle was a good guy"
"There will be a massive shutter in this industry" CB
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I catch up with 3 friends of mine who came up with me in this business in Nashville. Matt Simmonds Sam McGee and Ian Dunn gives his perspective bartending and living in New York City.
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This is 32 minutes of remastered audio. Buckle up Nashville, this women loves you, and not for the dollars.- Brandon
"It doesn't matter if I'm going to be ok, if others aren't"
"Hell is not having anyone else around"
I give love & gratitude & food, and it comes back to me. When we don't have that synchronicity, its a void"
At about 8:00 in she references a group of chefs who are getting together to try to find a solution, they are called "Tennessee action for hospitality".
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Matt and I discuss the events Rhizome Productions has thrown, has had to cancel, and what coming up in the future.
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First installment of Nashville Restaurant Radio. I put this one together to start a conversation around what you are doing and what you could be doing in this uncertain time. Looking for your feedback. I hope you enjoy my take. Brandon
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