Recorded Live at the GFS Food Show
In this special episode, we took Nashville Restaurant Radio on the road to the GFS Food Show, capturing the voices, stories, and energy of food professionals from across the region. From chefs and owners to tech innovators and vendor partners, the conversations all carried a common thread: this business is tough, but the passion runs deep.
Featured Guests:
Nick Florek – Head of Back of House (backofhouse.io), sharing how their platform connects restaurants with the best technology partners.
Jennifer Hanson – Owner of The Restaurant on 79, talking about growth and building resilience in today’s climate.
Camden Dotson – Line Cook at The Bear & Butcher (Lexington), giving perspective from the back of the line on what keeps young cooks motivated.
Brian Baxter, Gabe Howard & Nick Rodgers – The leadership team at Prime & Pint (Columbia, TN), reflecting on small-town hospitality, creative cooking, and the realities of opening and running a new concept together.
Bill Laviolette – Owner of Shotgun Willie’s BBQ (Nashville), speaking on community, grit, and staying true to your brand.
Darryl Dinning – Owner of Pastiche Catering (Nashville), discussing the unique challenges and rewards of catering.
Woods Murphy – GM of Le Peep Belle Meade, on what it takes to run a neighborhood staple.
James Pope – Owner of Mo Better BBQ & Fish, sharing his entrepreneurial journey.
Sterling & Derrick Dowdy – Father-and-son duo behind Archer’s in Hardin, on legacy, family, and food.
Brett Michel – GM of Gordon Food Service, reflecting on the role of vendors and why shows like this matter.
Together, these conversations paint a raw and inspiring picture of the restaurant world in 2025: costs are rising, the grind is real, but the excitement of being in the room with peers, products, and possibilities is what keeps everyone moving forward.