Nashville Restaurant Radio

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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