Nashville Restaurant Radio

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. 

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. 

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!

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!

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 brea...

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. 

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!

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

Brandon talks about the three things he has learned that will help you get through this tough time. 

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 n...

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 st...

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...

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.

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. 

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

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.

This is the Margot McCormack interview from 3-17-20, but with better audio. 

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!!!!

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. 

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.

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!!!

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.  

Monty and Brandon catch up. They also discuss the perspective of the other side of the business, during a pandemic.

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

Janet and I discuss what got her into the Marketing business (JUMP!),  and we discuss how to market in a challenging market.