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 Bourbon

• What it really takes to build a spirits brand that lasts

• Navigating entrepreneurship while major life changes are happening

• Reflections on becoming a first-time parent

• Charlie’s favorite places to eat and drink

• Why Shared Spirits makes sense for brands and restaurants

• How bourbon brands think about distribution, discovery, and guest experience

This 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 alcohol

• Why more people are choosing to drink less — or not at all

• The connection between alcohol, anxiety, sleep, and mental clarity

• How social norms around drinking are changing

• Why alcohol-free choices aren’t a trend — they’re a shift

• How Killjoy approaches hospitality for all guests, drinkers or not

• What restaurants can learn from changing consumer behavior

This 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 Notes

Guests:

• 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 Group

Concept: B-Hops
Location: Wedgewood Entertainment District
Opening: 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 Titans

• Brycen Hopkins’ journey to becoming a Super Bowl Champion

• The unique bond of a father and son who both played in the NFL

• What it means, as a parent, to watch your child reach the summit of their career

• Lessons from football that translate into leadership and business

• The vision behind B-Hops and why it fits perfectly into Nashville’s evolving food & entertainment scene

• Ollie Gabriel’s role as CEO of Aura Holdings and how BHops will elevate the Wedgewood Entertainment District

Ollie 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 restaurants

• Lessons learned from top chefs, operators, and restaurant groups

• Behind-the-scenes stories from high-level kitchens and concepts

• Why Common Ground is NOT a coffee shop — and why that matters

• Turning experience into intention when building your own concept

• Growing a brand to multiple locations without losing its soul

• Building community-first spaces in a competitive market

This 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 Creator
Instagram: @jessietiggesrealtor

In 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 today

• How to choose the right influencers (and avoid the wrong ones)

• Best practices for restaurant owners working with content creators

• What makes content feel authentic vs. forced

• How influencers can help tell your brand story, not just promote a post

• Jessie’s perspective on real estate, personal branding, and building trust online

• Parallels between selling homes and selling experiences

This 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” loop

Who is this episode for?

• Anyone who wants a healthier team, clearer accountability, and fewer fires

If 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 ethos

• How the B&B team balances consistency with constant evolution

• Building a culture where creativity and communication flourish

• The importance of alignment between ownership, chefs, and managers

• What Jake has learned as he’s grown from operator to partner

• The role of storytelling, team empowerment, and values-driven leadership

• How their restaurants foster a sense of place and connection for guests

• The challenges and opportunities facing Nashville’s dining scene

• What’s next for Butcher & Bee, Fancy Pants, and Jake himself

Jake 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 Iacona

• How they approach menu development, seasonality, storytelling, and experimentation

• Why honoring ingredients — and where they come from — is at the heart of every plate at Miel

• How Seema builds long-standing partnerships with local farmers

• The responsibility independent restaurants carry in preserving food culture and supporting regional agriculture

• Why “slow hospitality” matters now more than ever

• Seema’s philosophy on nurturing her team

• Creating a workplace grounded in respect, curiosity, and shared values

• What she believes the next generation of restaurateurs needs to hear

• How the restaurant continues to evolve

• Exciting projects and ideas on the horizon

• Seema’s hopes for Nashville’s restaurant scene in the coming years

This 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