Nashville Restaurant Radio

Kimberly Wolff, owner of 312 Pizza Company, texted me last night with news I wasn’t ready to hear: they were planning to close the restaurant on Monday. My response was simple: Not if I can help it. Today, I went to 312 Pizza Company and sat down with Kimberly so she could tell the story in her own words—what’s happening, how they got here, and what it really looks like when an independent restaurant is fighting to keep its doors open. This episode isn’t about pointing fingers or assigning blame. It’s about giving Kimberly a platform, letting people hear the reality behind the restaurant, and seeing whether this community can rally around a local business before it’s too late. If 312 Pizza Company has ever meant something to you—or if you simply believe Nashville is better when locally owned restaurants have a fighting chance—this is the time to show up. Listen to the episode. Share it. Go eat at 312. And if you’re able to help financially, the GoFundMe link can be found on the NARA Nashville Instagram page and the Nashville Restaurant Radio Instagram page. Independent restaurants don’t survive without their communities. Support local.

In this episode, Merlina Rodas shares her philosophy and framework for delivering exceptional service. She breaks down the process into clear, actionable steps, emphasizing mindset, preparation, execution, and follow-up. The conversation blends personal experience, industry insights, and practical tools to help you understand how to create service that resonates with clients and builds lasting relationships

Mayor Freddie O’Connell: Property Taxes, Nashville’s Growth & the Future of Independent Restaurants Nashville Mayor Freddie O’Connell returns to Nashville Restaurant Radio for a wide-ranging and candid conversation about the challenges facing Nashville and the independent businesses that help define the city. We begin with Freddie the person rather than Freddie the politician. He talks about what he inherited when he became mayor following an unusually turbulent period in Nashville leadership, what surprised him during his first months in office, how much of the job involves responding to unexpected crises, and why he still wants a job where somebody is almost always unhappy with you. Then we get into the issues restaurant owners have been talking about. Brandon asks Mayor O’Connell directly about Nashville’s property tax burden, rising property assessments, triple-net leases, the continued pressure on longtime Nashville businesses, and Carey Bringle’s 2020 warning that increasing costs could eventually push some of Nashville’s iconic independent restaurants out of the city. The Mayor explains how Tennessee’s property appraisal and tax-rate system works, why the tax rate can technically decline while individual property owners still see dramatically higher bills, and why Nashville’s rapid growth makes the issue especially complicated. They also discuss: The growing cost of operating an independent restaurant in Nashville Why some local restaurants are thriving while others are struggling Property tax appeals and the limitations of the Mayor’s office in that process Potential relief for legacy businesses and triple-net leaseholders Incentive programs already available to Nashville small businesses The changing economics of Lower Broadway Nashville’s relationship with state government Traffic, bike lanes and the Choose How You Move initiative Whether Nashville can grow without losing the independent businesses that created its identity One of the most important moments comes near the end of the conversation when Mayor O’Connell commits to continuing the conversation with the Nashville Area Restaurant Alliance and its members. His message to Nashville’s independent restaurant community: the city doesn’t simply want to speak to restaurant owners — it wants to listen. Mayor O’Connell will continue that conversation in person at the Nashville Area Restaurant Alliance Independent Restaurant Show on September 1 at Fat Bottom Brewery. This is a conversation about growth, taxes and government — but ultimately it is about a much bigger question: As Nashville continues to grow, how do we make sure the people and businesses that made Nashville special can still afford to be here?

Jessica Hazard, owner of NY Pie, joins us on Nashville Restaurant Radio to talk about the opening of her newest location in Capitol View and what she’s learned through the process of growing her business. Jessica is also a NARA member, and we talk about how that relationship has helped NY Pie identify opportunities to improve profitability, make stronger vendor connections, and build relationships with other people throughout Nashville’s restaurant community. We also get into Jessica’s roots in New Jersey, the inspiration behind NY Pie, and the realities of opening another restaurant location—the challenges, the excitement, and everything that comes with expansion. As always, the conversation goes beyond just one restaurant. We talk about the Nashville restaurant industry, ownership, relationships, growth, and plenty of the random restaurant stuff we love talking about. If you’re a restaurant owner, operator, or just someone who loves the business, this is a great conversation with one of Nashville’s independent restaurant owners.

Pepsi, Gordon Food Service, and a Full Preview of the Independent Restaurant Show On this episode of Nashville Restaurant Radio , Brandon and Vince share some major updates from the Nashville Area Restaurant Alliance and preview everything coming to the Independent Restaurant Show on September 1. They begin with the announcement that Pepsi has joined the event as its new presenting sponsor. Brandon and Vince discuss what the partnership means for the show, NARA, and the independent restaurant community throughout Middle Tennessee. They also highlight Gordon Food Service and explain why GFS has been such an outstanding partner to Nashville Restaurant Radio. From its commitment to independent operators to the support its team continues to provide, Gordon Food Service has played an important role in helping NRR deliver real value to the restaurant community. Brandon and Vince then break down nearly every vendor participating in the Independent Restaurant Show, discussing the products, services, expertise, and opportunities each company will bring to the event. Whether restaurant owners are looking for new suppliers, ways to reduce costs, operational support, technology, insurance, staffing solutions, marketing resources, or stronger vendor relationships, this episode provides a detailed look at who they will meet and why those conversations matter. They also preview the food, drinks, networking, live entertainment, giveaways, and other experiences planned for the show—along with a major surprise guest taking the stage at 4:45 p.m. The Independent Restaurant Show takes place Tuesday, September 1, from 3:00 to 6:00 p.m. at The Reserve at Fat Bottom Brewing in Nashville. The event is free for independent restaurant owners and operators.

Sarah Beth Shulte started the tip Jar nash on IG after moving to Nashville and wanting to create way for pwople like her to learn their city. It has now turned into a full time job as a content creator. Listen in as we get to know her, and all the details about what she does, and why restaurants would hire her. She was awesome, and we loved this conversation. go give her a follow!

After 25 years as chef and owner of Margot Café in East Nashville, Margo recently closed that chapter with a celebration worthy of the legacy she built. Today, she joins us in studio to talk about what comes next, what it feels like to say goodbye to something that meant so much to so many, and the stories that made Margot one of Nashville’s most beloved restaurants. We also had a couple of special guests stop by to share what Margo has meant to them, to East Nashville, and to the Nashville restaurant community as a whole. Margo was the second interview we ever recorded on Nashville Restaurant Radio, so this one felt full-circle in a way that is hard to describe. She is a legend, a pioneer, and one of the people who helped define what independent restaurants in this city can be. This episode is special. Take a listen.

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

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

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

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

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

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

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

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

In this episode, we sit down with Bryan O’Kelly , Executive Chef of Husk Nashville, to talk about the realities of building a career in high-level kitchens, evolving leadership styles, and what it takes to run one of the most respected restaurants in the country. Bryan shares how he got his start washing dishes in Charleston while in college—and quickly realized the kitchen was where he belonged. What started as a job turned into a career fueled by intensity, creativity, and mentorship. 🔥 From Dishwasher to Executive ChefEarly influence from chefs like Josh Keeler Career path through some of the Southeast’s most respected kitchens: The importance of being developed inside strong systems vs. chasing titles Bryan breaks down how leadership in kitchens has evolved: Old-school fear vs. modern leadership Building teams through respect, not intimidation Creating an environment where cooks actually want to stay How menus are developed collaboratively at Husk Balancing creativity with the brand’s identity Working with local farms and embracing seasonality Why constraints actually drive better food (Husk’s entire philosophy is rooted in local sourcing and seasonal ingredients, which gives chefs like Bryan a built-in creative framework. ) What Bryan looks for when hiring Why attitude > resume The challenge of finding people who actually care How to develop young cooks into leaders A lighter side of Bryan: Music background and playing guitar Tattoos, lifestyle, and personality outside of work The importance of having an identity beyond the kitchen Great kitchens are built on culture, not fear The best chefs are developed through systems and mentorship Seasonality and constraints create better food, not limitations Leadership in restaurants is evolving—and that’s a good thing

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

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

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

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