Nashville Restaurant Radio

On this episode of Nashville Restaurant Radio, we sit down with Wesley Keegan, founder and owner of TailGate Brewery, for a conversation about one of the biggest recent developments in Nashville’s craft beer industry.

TailGate Brewery recently purchased Yazoo Brewing Company’s production facility, and the news has sparked plenty of questions throughout Nashville’s restaurant and brewing communities.

What does this acquisition mean for TailGate? What’s next for Yazoo? And what does it tell us about the future of Nashville’s craft beer scene?

We invited Wesley into the studio to hear directly from him, clear up misconceptions, and talk about the vision behind this major move.

We also dive into Wesley’s entrepreneurial journey, the challenges of growing an independent brewery, and what it takes to build a successful hospitality business in an increasingly competitive market.

This is an open conversation about business, growth, community, and the future of local brewing.

Whether you’re a craft beer enthusiast, restaurant owner, entrepreneur, or simply someone who loves Nashville’s independent businesses, this is an episode you won’t want to miss.

Listen to Nashville Restaurant Radio wherever you get your podcasts, and don’t forget to like, follow, subscribe, and share!

What does it take to go from writing songs to building a career in the restaurant industry?

On this episode of Nashville Restaurant Radio, we sit down with Kelly Black, owner of POP Hospitality, for a fascinating conversation about creativity, entrepreneurship, and the realities of the restaurant business.

Kelly takes us through his journey as a songwriter, what inspired him to pivot from the music industry into hospitality, and the lessons he’s learned along the way.

We also get into some great insider industry talk, discussing the challenges of running restaurants, the business decisions that happen behind the scenes, and what it really takes to succeed in Nashville’s competitive hospitality scene.

This episode is packed with stories, industry insight, and the kind of candid conversation we love having with the people who make Nashville’s restaurant community so special.

Whether you’re a restaurant owner, an aspiring entrepreneur, or someone who just loves Nashville’s food scene, this is an episode you won’t want to miss!

🎙️ Listen to Nashville Restaurant Radio wherever you get your podcasts!

Don’t forget to like, follow, subscribe, and share to help us continue telling the stories of Nashville’s incredible hospitality community.

On this episode of Nashville Restaurant Radio, Brandon Styll and Vince Lanni sit down with Javier Salado, owner of Soy Cubano, for a conversation about food, family, culture, Nashville, and the journey of bringing his vision to life.

Javier takes us back to his childhood growing up in Miami and shares what Cuban food and Cuban culture mean to him. We talk about his move to Nashville, the restaurants and places he’s worked along the way, and the experiences that ultimately gave him the confidence to take the leap and create Soy Cubano.

Javier also walks us through what it actually took to get Soy Cubano off the ground—the challenges, the work behind the scenes, and the journey that led to the opening of his Charlotte Pike location six months ago.

But this conversation is about much more than opening a restaurant. Javier is one of those restaurant people whose joy is contagious. He has an incredible spirit, a genuine love for hospitality, and a deep connection to the food and culture he represents.

We’re proud to have Soy Cubano as a member of the Nashville Area Restaurant Alliance, and we’re honored to have Javier as part of Nashville’s independent restaurant community.

This is an awesome conversation with an awesome restaurant person. You’re going to love getting to know Javier and hearing his story.

🎧 Listen to Nashville Restaurant Radio everywhere you get your podcasts.

And don’t forget to like, follow, and subscribe so you never miss an episode.

Today I sit down with Jonathan “JB” Butler, owner of Gold Drop Vodka.

Gold Drop is a premium vodka made in France — but the brand itself is based right here in Nashville, Tennessee.

And this episode goes way beyond vodka.

JB tells the whole story. Coming up in the nightclub industry. Building businesses. Making mistakes. Learning some lessons the hard way. And ultimately taking those experiences and using them to build the person — and the brand owner — he is today.

What I appreciated most about this conversation is that JB doesn’t hide from the mistakes.

He owns them.

This is a vulnerable, wide-open conversation with an entrepreneur willing to talk about what went wrong, what it cost him, what he learned, and how he grew from it.

Today, he’s the owner of Gold Drop, one of the most premium vodka brands on the market, with its roots planted right here in Nashville.

Great story. Great conversation.

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!