Nashville Restaurant Radio

• Aubrey O' Laskey- Owner- Perenn Bakery

  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.

  --------  

  1:23:02

  --------

  1:23:02
• Justin Cook- EOS Implementor Co-Hosted by Sean Lyons of Up Hospitality

  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.

  --------  

  1:41:41

  --------

  1:41:41
• Jake Mogelson- Partner- Butcher & Bee/ Fancy Pants

  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.

  --------  

  1:45:15

  --------

  1:45:15
• Seema Prasad- Owner -Miel

  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 IaconaHow they approach menu development, seasonality, storytelling, and experimentationWhy honoring ingredients — and where they come from — is at the heart of every plate at MielHow Seema builds long-standing partnerships with local farmersThe responsibility independent restaurants carry in preserving food culture and supporting regional agricultureWhy “slow hospitality” matters now more than everSeema’s philosophy on nurturing her teamCreating a workplace grounded in respect, curiosity, and shared valuesWhat she believes the next generation of restaurateurs needs to hearHow the restaurant continues to evolveExciting projects and ideas on the horizonSeema’s hopes for Nashville’s restaurant scene in the coming yearsThis 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

  --------  

  1:13:47

  --------

  1:13:47
• Matt Molaski- Margin Edge

  In this episode, Brandon sits down with Matt Molaski, one of the driving forces behind MarginEdge, the back-office platform that’s redefining how restaurants manage costs, invoices, inventory, and real-time P&Ls.Matt brings the rare combination of being both a tech leader and a former restaurant worker— which means he actually speaks our language: tickets, invoices, chaos, and the grind. We dig into:The origin story of MarginEdge and how solving their own operational frustration led to a platform now used by thousands of restaurants nationwide.Why invoice automation isn’t just a time saver — it’s a decision-making tool that gives operators visibility within 24 hours instead of 24 days.How real-time food and labor costs shift the entire culture of a restaurant team when everyone has the same truth in front of them.Inventory that doesn’t suck — why most restaurants avoid it, and how MarginEdge made it faster, cleaner, and more operator-friendly.Menu analysis and plate costing that actually impacts pricing and profitability.Matt’s insights on tech adoption inside independent restaurants, why owners resist new tools, and what finally creates the “ah-ha” moment.The role of platforms like MarginEdge in supporting multi-unit operators, group purchasing, and the broader mission of increasing restaurant margins without sacrificing hospitality.If you’ve ever looked at end-of-month financials and thought, “Well… I guess we’ll try better next month,” this episode is a wake-up call. Matt breaks down how operators can move from reactive to proactive — with data you don’t need a CPA or a spreadsheet hobby to interpret.Learn more about MarginEdge: marginedge.comFollow Nashville Restaurant Radio for more conversations with leaders shaping the hospitality community @nashville_restaurant_radio

  --------  

  53:27

  --------

  53:27

More Arts podcasts

Trending Arts podcasts

About Nashville Restaurant Radio