Nashville Restaurant Radio

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 Pu...

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. Th...

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 su...

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, Main...

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...

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...

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.

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 favo...

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...

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...

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...

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...

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.. Bran...

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.. B...

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...

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...

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...

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

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

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.

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 Bak...

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...

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...

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 deliver...

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.