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!

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 not the same as nutrition. It implies a heartfelt response to something, it is a meal to nourish the soul." HA

I can make a difference, you can make a difference, you have to WANT, to make a difference!"  HA

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 strange new future we are about to all live in. 

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 contest. #replatechallenge