Nashville Restaurant Radio

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 restaurantsLessons learned from top chefs, operators, and restaurant groupsBehind-the-scenes stories from high-level kitchens and conceptsWhy Common Ground is NOT a coffee shop — and why that mattersTurning experience into intention when building your own conceptGrowing a brand to multiple locations without losing its soulBuilding community-first spaces in a competitive marketThis 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 CreatorInstagram: @jessietiggesrealtorIn 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 todayHow to choose the right influencers (and avoid the wrong ones)Best practices for restaurant owners working with content creatorsWhat makes content feel authentic vs. forcedHow influencers can help tell your brand story, not just promote a postJessie’s perspective on real estate, personal branding, and building trust onlineParallels between selling homes and selling experiencesThis 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” loopWho is this episode for?• Anyone who wants a healthier team, clearer accountability, and fewer firesIf 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 ethosHow the B&B team balances consistency with constant evolutionBuilding a culture where creativity and communication flourishThe importance of alignment between ownership, chefs, and managersWhat Jake has learned as he’s grown from operator to partnerThe role of storytelling, team empowerment, and values-driven leadershipHow their restaurants foster a sense of place and connection for guestsThe challenges and opportunities facing Nashville’s dining sceneWhat’s next for Butcher & Bee, Fancy Pants, and Jake himselfJake 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.