Josh Buckley

00:00Are you a hospitality worker looking to purchase a new home? Don't settle for just any realtor. Use someone who understands your industry. Our real estate partner, John Ho, has a history in hospitality and is now able to help our industry through the home buying process. Along with his partner at Foundation Mortgage, they have the products and intimate knowledge of the hospitality industry to assist you in identifying properties to purchase and get you qualified for financing. Too often in our industry, we've been fed lies about the path to home ownership. The truth is, you don't need great credit scores. You don't need tens of thousands of dollars for a down payment and you certainly don't need two years of employment at one job. Don't take chances with the one of the most significant purchases of your life. Trust people who understand the needs of hospitality workers. A team who is non-judgmental and is flexible enough to accommodate any hospitality schedule. And for you managers and executives listening out there, reach out to them to inquire for free information you can pass along to your staff. Contact them today to start your home buying journey with the right team.

01:03John Ho at 615-483-0315 or you can follow him on Instagram at HousePotality. Amanda Gardner with Foundation Mortgage is 865-230-1031. Find her on Instagram at mortgageamanda. Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello, Music City. And welcome to Nashville Restaurant Radio. My name is Brandon Styll and I am your host. Co-host Caroline Galzin will be joining us shortly and we are powered by Gordon Food Service. We got a great show for you today. Josh Buckley who is the CEO of The Nation's Brewing Company which includes Fatbottom Brewing.

02:04They do the beer for the Nashville Soccer Club. They do the Music City Light and Bravazzi which is their Italian sparkling soda. And from what I hear, it's delicious. Everybody loves it. Caroline loves it. They sell it at Nicky's Coalfired and they brought us some samples and the girls on Broadway were in doing an episode today and I had them taste and they went, oh my God, this is delicious. We need this everywhere. So good stuff there got going on over there and we talk all about all of his opportunities and things he's doing. Fun episode, can't wait to get in there. I do wanna say thank you to everybody who reached out with our big announcement last week that we are gonna be reopening Chago's Cantina on Belmont Boulevard. We're so excited to do that and it's been a long time in the works and I'm excited to be able to talk about it now because it's a major part of what we're doing. Yeah, we've got a big week ahead of this week and we're gonna make your weekend amazing right here at Nashville Street Radio because we have two big events and we're giving away tickets to all of it.

03:09First off, I wanna tell you about Toast Nashville. Toast Nashville is gonna start on Friday. There's a VIP tasting with celebrity chefs that goes into a concert by Ivan Neville. Celebrity chefs Manit Chauhan, Christopher Petroni, Kevin Deshains and Kevin Bloodsoe. You enjoy entertainment from special guests, emcees and live music as you mingle with fellow foodies for a night of culinary enjoyment and fun. So that is on Saturday. There's two tastings on Saturday and then it's gonna end up with a grand brunch at Chauhan Ale and Masala House with all of those chefs providing. They just added Alex Ballou to that as well. So here's what you have to do. You have to listen to the episode. I'm putting out another bonus episode tomorrow where we talk with Chef Kevin Deshains. We're gonna talk with Alex Ballou and Manit Chauhan. You listen to that episode and I'm gonna tell you how you can win free tickets and it's gonna have to do with you going to my Instagram and doing some fun things. Just like this Sunday night where we have the Tennessee tasting.

04:13I am so excited to tell you about the Tennessee tasting because this is the Giving Kitchen's big Tennessee event and the Giving Kitchen is doing amazing work for hospitality workers. Anybody who gets hurt, you're injured, you need help. The Giving Kitchen is here for you and this is their big fundraiser for Nashville. So here's what they're gonna do. You're gonna enjoy live music from Brassfield while you sip on cocktails, beer, wine, mocktails, if you're me, and eat some of the best food Nashville has to offer. By purchasing a ticket to this event, you're supporting the Giving Kitchen's mission to help food service workers in crisis. You can learn more about the Giving Kitchen at thegivingkitchen.org. So here's the details. It is set Sunday, April 23rd, 2023. It is from five to nine. It is at the Bedford Event Building in Nashville. This is right off of Sidco Drive. It's right at Harding Place in 65. That's where it is. It's really easy to get to. There's plenty of parking. The food and beverage that's gonna be there, you're gonna have the Bach Bar, Alysic and Jerry from the Buttermilk Ranch, Tandy Wilson from the City House, Lee Smith from East Lee Desserts, Chase Ingalls of Frothy Monkey, Tyler Alkins of Love and Exile, Julio Hernandez from Maize de la Vida, Julius Gilbert from Mayor Bowles, Jarvan Springer from Ol' Red, Gerard Kraft of Posteria, Ben Tyson from Patchwork Nashville, Adriana Ortega from Succulent Vegan Tacos.

05:41We're gonna have tzatzikis there as well. There's everybody from the Nashville Engagement Council. And this is gonna be so much fun. I'm gonna be the MC for the event. We've got lots of special guests that'll be there that you will want to see. And I wanna give away some tickets. So these are tickets I wanna give away. I want you to come experience this. So here's what you gotta do. You gotta look at the post for this episode tomorrow morning and I'm gonna ask you a couple questions. And on there, I need you to respond. Follow Nashville Restaurant Radio, follow The Giving Kitchen on Instagram. And then I want you to tell me your favorite episode. Just your favorite episode you've ever listened to that you thought was awesome. Just make sure that you're following us. Make sure you're following The Giving Kitchen. Maybe tag a friend you'd like to take with you. But I just want you to name your favorite episode and I'll put that in the post tomorrow that hey, look, if you just do these things, I'm gonna pick two sets of people, right? So I'm giving away four tickets, two sets of two, I think there's a $100 value and I would love to see you there.

06:46So stay tuned, follow us on Instagram at Nashville underscore restaurant underscore radio. You can follow me at Brandon underscore NRR. Caroline is at gals and gal. And yeah, that is our announcements for today. We have got your weekend planned out over the next, this coming weekend. This is gonna be lots and lots of fun. But for now, you're not here to hear all my announcements. You're here to hear this interview and this is a damn good interview with Josh Buckley, the CEO of The Nation's Brewing. ["The Nation's Brewing Theme"] Super excited today to welcome in Josh Buckley, who is the CEO, the chief executive officer for The Nation's Brewing here right down the street from you.

07:48Yes, right down the street. So I have a confession to make. Do it. I have been in The Nation's for such a long time and I have so much nation's pride and I do not know the origins of nation's brewing. So here you are. Welcome to Nashville Restaurant Radio. Thank you, no, thank you for having me. This is fun. As I was saying earlier, this is by the first podcast ever. So I'm glad that I got to do this experience with you. Yeah. You're on fire. Yes, have a gentle hand. It's nice. So yes, in The Nation's itself, nation's brewing concept has only come into existence probably in the past year. So it is a holding company or a home for beloved brands, Fat Bottom Music City Beer Company. And on the newer side, Bravazzi, which is a hard Italian soda, which is catching fire here in Nashville and getting out into the world. And then we have some non-alcoholic brands like our Tennis Sweet Tea Company and some other fun things. Well, the Bravazzi, we just put on our spring menu at Nicky's and it is selling like crazy.

08:52Awesome. Which flavors did you get? We only have the grapefruit. We have it on tap, but we're doing a happy hour special where people can mix their favorite spirit with it. So you can do like a vodka with the grapefruit or a tequila shot with like mixed in with the Bravazzi and it is delicious and it's selling really, really well. Yeah, which one's winning? Like the Liquor War over there. Oh, that's a good question. I actually don't know. So yeah, cause we have fun with it too in our own tap room and stuff, trying to figure out what the right concoction is or the right flavor. I actually just had a bar meeting yesterday where they were talking about wanting to bring on additional flavors and come up with like new summer cocktail programs. So it's a state-tuned. The peaches are really good too. That's what we were talking about. Yeah. I love peaches. It's all deadly. Yeah, okay, so you said. Like, I don't know. I've had the Bravazzi. This is one of those moments where it kind of sucks not being a drink cause it sounds fucking delicious. And I'm like, I want to try that. It's like a bougie White Claw. It's like a nicer version of a White Claw type of spirit. Yeah, I mean, I think where it's playing in that, I mean, sparkling Italian sodas, right, are so popular for everyone, right?

09:54I mean, who doesn't love drinking a good, you know. I like my sparkling Italian water right here. I'm addicted to this. Yeah, and so I think for us, the thought process behind it a lot is just how do you get something that drifts a little bit more on the taste spectrum, get a little bit more flavor into it and sort of elevate, there's this category that's growing up right now that's sort of beyond beer, beyond seltzers, cause people just lack the terms to articulate what it is. That comes out of a sugar brew based, right, as opposed to your traditional malt based kind of things. People figured out how to ferment directly from sugars. And so it's what gives it that like natural cleaner taste, a little bit lighter, which, very first guy I did that was your spiked seltzer a million years ago, feels like a million years ago. Like a Mike's Hard Lemonade or like a Smirnoff Ice. So those were all the world of flavor malt beverages, right? And so that was a different brewing process, which kind of kept it a little bit heavier basically. But lack of a better way to explain it, you basically came up with like a flavorless beer, right?

10:55And then you put flavor into it, which is how you got not your father's root beer. Wasn't like Zima the OG on that? Yeah. That's right. Exactly. That's the first thing I drank. Was Zima? Yeah, it was like 15, 16 years old. And we would go to Cho's Market over off by like, I went to Lipscomb and it was like right over there and we would, he would tell to us. So we drank Zima. Yep. You got it. Am I, I want to say my first, this sounds like a real backwater story, but there was actually in a normal town. There was a Cajun grocery store near Mobile Bay, like down by the Bay, where they would sell alcohol and cigarettes to probably a five-year-old. Anybody. And when I was in middle school, if you had $5, you could get a bottle of Boone's Farm Strawberry Hill and a pack of Marlboro Lights. And we were ready to go for the weekend. Josh, what was your first drinking experience? What was the first alcohol you drank? Yeah, I think for me, so I grew up in Cleveland, Ohio, with sort of my youth life, adult life has been down here in Nashville, but there's a product up there, J.W. Dundee's Honey Brown beer.

12:00I don't know if that ever made it up here. Is that a Linen Kugel product now, a Honey Brown? I feel like I see that in the Midwest. Yeah, I think it was originally made out of, in the end of the world out there, can fact check this, but I'm pretty, I think I'm accurate here. I think it came out of originally from a brewery called High Falls Brewery out of Rochester, New York, I think is where it started. But to your point, I'm sure subsequently has been acquired multiple times. I mean, you don't see it much around anymore, I definitely see it in Chicago and Wisconsin. I know what you're talking about. Yeah, that's right. Like I said, I grew up in the Midwest era. I think it was typically a Midwest product, but yeah, and then I think from there, you move quickly on to, at some point, there was like an MD 2020 incident, time period, right? I feel like a lot of people have that one. We've all been there. The first one that took me out, that I got sick from drinking too much was Bud Ice. Oh my God. Was it Bud Ice? Bud Ice, we used to love Bud Ice. We paid a cab driver to take us to, we gave him like 30 bucks to go buy us like an 18 or like a 24 pack of suitcase.

13:03Yeah, the old Penguin commercials. Yeah, and then we got a, we got, and we're like, we got beer, man. And the guy was like, whatever, you know. Okay, how about this blast from the past? Who remembers Tequiza? I remember Tequiza. I haven't thought about Tequiza. Probably 97, 98-ish. For a while. Yeah, anyway. That is. Hey, time for a comeback. Let's get on it, Nations Brewing. Let's bring back Tequiza. Hey, you may see a nice product out of us yet. No, there may be a nice product in the future out of Music City Beer Company, but. But yeah, and so the Spike Seltzer guys, they started in Connecticut, I think is where it was. They eventually got purchased by Budweiser, became Bond and Viv. And that was sort of what gave birth to that whole seltzer craze. And then Mike's came out with White Claw, Sam came out with Truly. Yeah, you had the market kind of getting flooded with those products. And so yeah, the real idea of Bravazzi, just a lot fuller flavor, drifting up towards that premium end and just where the expectations start. So that you can be at a place like Nicky's Coalfire. Yes, yes. Can you see how he brought that back after that sidebar?

14:05He went just right back to the main thing. That's why he's the CEO. Love it. He has that ability, I don't know. I just can put up with a lot. You know, you get a lot going at you. You say you guys have been open for about a year. How did this come to be? How did this all get started? The Nations Brewing. The company has come together. So what all brands are underneath that too? That's right, yeah. So I mean, for us, it's important is is the nations is kind of, we're there just to kind of organize. And unfortunately in the world, there's legal documents and taxes and all those good things you have to deal with. But I mean, Fat Bottoms been around for 10 plus years. One of sort of, if you get into the craft. Fluffo mattress. Yeah, see, back to its East Nashville roots. Absolutely. And so it's fun, like that beer scene, right? If you go all the way back, right? Of course, the Gerst Brewery is very famous here in Nashville from back in the late 1800s into the 1900s. But in the sort of that modern era, as I think of it, you really had in 94, you kind of have Blackstone as one of the last legacy breweries from that time period.

15:09Fantastic, Kent and those guys. Kent and Stephanie. We'll put Stephanie in there. Rest in peace. Yeah, absolutely. We love Stephanie. And so, and then you kind of morphed into the early 2000s when you had Linus and Yazoo come online. And I'm a Vandy Business School guy too, and so Linus. And so that's funny, actually, Bailey over at Jack Lope was at Vandy at law school while we were in business school. So there's sort of this random. Neil McCormick's gonna be on the show next week. He was just recording an episode with me last week. So Neil McCormick with Yazoo back in the day. Yeah, yeah. You probably know Neil. It's funny, so Linus came and then Bailey, of course, started, I think 2011, about there. And then we were 2012 and then it sort of given birth to quickly Black Abbey came on after that. And then you get into it, you probably have around 30 breweries here and just Nashville alone, craft breweries running around. And so the scene's, it's really grown up a lot and it's fun. So for sure, so Fat Bottom, that brand has been there, Music City Beer Company, that probably started, yeah, you're talking going back six years ago now, seven years ago, with the gentleman who owned a bar of, if you remember, the good old Dan McGuinness days.

16:19That's Nashville's different time period, right? Now Tailgate Brewery, which is at the head right there at DeMumbrian with Dan McGuinness. Yeah, exactly. And so born out of like running that bar there was this idea that why doesn't Nashville have its own local domestic beer, right? So many other great cities have, whether it be Philly and Yingling or you got Narragansett, you've got Old Style, right? Why doesn't Nashville have this great classic beer? I think Lyons has done a great job with Gerst making that happen, but just truly bringing back like a domestic line of beers. And so that's really all things Music City Beer Company is finding that just that great price point of the domestic world and the styles that are just a little bit lighter, a little bit more drinkable than sort of where the craft world has gone. And so that company has been around for six years and so where the fun of that part is, it's been fun because it's a totally different style of brewing, it's a totally different everything, right? And that's Music City Light.

17:19Yeah, so Music City Light is the flagship beer there. We subsequently over the past year have added into that. We do the soccer sponsorship, so there's Music City Pitch Beer, which is the official beer for Nashville soccer at the local level. There is an amber version, there is a shandy version and we're working on a couple more flavors or styles in that line too, so. That's exciting. Yeah, I call them so they can have friends on the shelf. And then the third brand in the alcohol side is Bravazzi, which again is this beyond beer, beyond seltzer world. And so, yeah, for us it's always important while they're brewed out of the same facility, there's different brewers that work on different pieces of them, but as they really are their own brands, their own styles, their own lives, they don't either, again, Fatbomb is your craft beer world, Music City is your domestic world and Bravazzi is this fun sort of evolving market that we're trying to play in, so.

18:19Now, what is your personal background? Have you always been, I know you said you went to Vanderbilt Business School, did you get right into the beer world after school? No, I sort of have one of those, that's one of those things, it could take as long as you, yeah, we can fill the rest of the podcast up with this one. It's one of those non-orthodox versions of it, which hopefully, it's one of those stories where, no, my first life, my sort of undergrad degree was in mechanical engineering, of all things. Decided I was too extroverted to be an engineer and sort of locked in a lab somewhere for a long time, that just wasn't the right fit for me. At the time, this would have been late 90s into early 2000s, sort of New York and Wall Street was all the rage then, right? So I was like, oh, let's go be a finance guy in New York City, and so, it was Wall Street trader for a little bit, then I was married and my wife was like, hey, she was down here in Nashville, so this is, your New York days are, this is not a fun place.

19:22I was like, no, I get it, let's go somewhere else. So moved to Nashville, did Business School of Andy, went into consulting for the next sort of eight years of my life, and then as you grow mature, you have families and stuff, it's hard traveling on the road all the time and all those things and just sort of getting away from that life and just started wanting to figure out how do you do something local? How do you, what can you do? The consulting was your classic sort of fixing businesses, helping businesses, doing a lot with human capital too, which would become part of our world now and just growing teams and culture and people, and then we started Andy, who is a good friend of mine from business school, I sort of always wanted to do something in business together, right? And then looked for cool opportunities locally to get involved with companies here that you could help and you could take ownership of them and operate them and I think, so the other piece to your question is why beer, why those things? So father-in-law was a beer distributor for 30 plus years.

20:24He's always been an awesome guy, and just always had a great relationship with him, so the opportunity to get sort of taken a lot through osmosis, right? And actually Bravazzi was his product. And so after he had retired from the beer distribution world, launched this product, it was one of these things where, it always sort of frustrated him that my wife, his daughter, his wife, they were never, they've never been big beer, wine or liquor drinkers. They've always wanted this sort of best beyond beer thing, but there was never anything out there. And so when he met the Spike Seltzer guys and sort of saw this other version of creating a product was like, this is the next industry that's going to evolve. I need to be a part of it. And so in his second, he kind of came out of retirement and created this product and had been working on it for a while. And this opportunity popped up with the former guys, Ben and Quinn, who were the respective owners of Music City and Fat Bottom, where they were looking for somebody to come in and help them with what they were doing and take on an ownership role and a leadership role at the company.

21:26And it just sort of all came together nicely to bring the all the brands Bravazzi at that point had been more or less a virtual company, taking advantage of a lot of this third party co-packing stuff, which is great, but it's hard. And there's a lot to coordinate. And so we said, what an opportunity to just kind of bring that all together here in the city of Nashville and not have to travel for a lot for work anymore. So here we are. That's the long and that's the short version too. If everybody's still with us out there. What's the best part about what you do? What do you, so getting into this thing, not doing it. I mean, kind of having a loose background with it, but getting into this, what is the best part? Fast forward, I'm going to ask you what the worst part is too. But what are some of the things you love about what you do? Yeah, I mean, so I think first thing is, you know, the easy answer right for this piece is beer, beer, right? I mean, we have that ability that if you're having a bad day, guess what? Like you just have to make it downstairs and there's beer. And even if it's a bad day in the middle of the day and you're at a lunch meeting, guess what?

22:27In this industry, people are drinking beer at lunch and there's no, you know, there's no eyebrows raised or anything, right? And so that's definitely part one. I think part two is it's pretty cool. Andy and I have always had a big focus on culture in the companies and a firm belief that we kind of distill it down to, nobody should come in hating their job. And if they do, like we as management, if you will, or the leadership team are doing something wrong. Like there's something we're not doing, right? It's not their fault they're not enjoying their job. It's our fault they're not enjoying their job. And so I think there's also a huge part of the things we do that it really, it's awesome to watch people that have gone from sort of bad cultures, bad places to having people frankly, generally believe in them and give them a lot of runway and seeing the things they can accomplish is pretty awesome to you. That's probably the most interesting or rewarding part is just seeing how teams and people evolve and yeah. I love that. No, that's a great answer. Are you competitive with other local beer companies or are you guys like barbecue folks or you guys like all best friends?

23:32Yeah, I think I can't speak because I've obviously only been doing it for a year. I personally am not competitive at all. I think if there's competition, this kind of the way I look at it is really for us, it's the outside world coming in, right? Nashville has gotten so much traction and so much notoriety. And not to mention so many people have moved here that aren't necessarily from Nashville care about Nashville brands, that it's really a lot of competition from the regional breweries, which again, great beer but hey, this is Nashville. Like, you know, as much as I love places that I did no ill will towards people from Atlanta or from Alabama or other areas, but it's just like, man, I'd much rather lose a tap handle to somebody here in town than to lose it from an out of towner, right? Just sort of defend this house kind of mentality. But yeah, I mean, everybody I've met thus far have been awesome. So we do a lot of cool things that the CBC is gonna be here, the Craft Brewers Conference, which is gonna be pretty awesome. Yes, I was gonna ask you about that. That's a pretty big deal. It's gonna be here in Nashville. Second time, and I think last time was five, I wanna say five years ago, probably about.

24:34For people who aren't familiar with the Craft Brewers Conference and kind of what that weekend in Nashville is gonna entail, can you tell us a little bit about that? Yeah, so, you know, every industry, every, every industry. What? I'm sorry, go ahead. No, nothing. We're gonna force her to get on the mic. Yes, I'm going to. She's there in the corner. That's right. And I'm like, why is she not on the mic? What's going on here right now? She's like giving you signals and stuff, and I'm like, no, she needs to be on mic. What's going on here? Seriously, for those who don't know, Rachel Adams, our Director of Marketing, who's fantastic, is hiding over here, I think mainly probably to be my chaperone. She knows I can tell a story for a long time, so she's probably mostly giving me the stop talking sign. She's nodding yes over here in the corner. She's got headphones on, but the mic could be turned on if she wants to get in, Rachel. The other reason why I love beer is because you're allowed to tell really long stories while you're drinking beer. Yes, yes. It's a better way. Hi, Rachel. Hi. See, look at that. We did it.

25:34We got her on mic. No, I'm secretly telling Josh to like bunt and steal seconds. So. She's like giving him hand signals over here, like take this pitch, okay, just take it. Don't swing, don't swing. That's right. No, yes, so craft brewers, I mean, every industry has some sort of mega conference, right? And for those in the craft beer industry, craft brewers conferences, obviously that one. And so it's cool. Just a lot of different brewers from all over the country will come in. There's a lot of great parties, you know, for those who don't know, a lot of your local restaurants will either have like tap takeovers or they'll have just beers that you generally will not find in Nashville, will come into Nashville during that week. That's awesome. Yeah, so it's a cool time to sort of, from the brewing side, it's a cool time to, I think it probably parallels a lot of like, not that I am a musician or pretend to be one, but the friends that I have that do it, you know, I think it's that opportunity to sort of jam in here and see what other people do and how they play. And so from the brewing world, it's cool. There is a level of art as well as science, but a level of art to brewing. So I think it's fun for those guys and, you know, people in the industry to talk and just, hey, you know, how did you make this beer?

26:40What do you do differently? What are the, what pieces of equipment are you using? All the different things that go on. So a lot of collaborative things. I know we'll be throwing a party for the Tennessee Craft Brewers Guild down at our new place, Teddy's Tavern. That's gonna happen on, is that Wednesday? I believe so, yeah. I think it's Wednesday, which is last day. What is Teddy's Tavern? I see, you're like, she already knows I'm a squirrel and you're already, you're throwing all kinds of shiny objects at me. Sorry, I'm so sorry. I'm getting a sidetrack, but I am too. I'm like, ooh, Teddy's Tavern, what's that? Yeah, so Teddy's is, again, first and foremost, we don't try to pretend to be a hospitality company. We leave that to the folks that do hospitality. For us, this unique opportunity popped up to own a restaurant literally across the street from Bridgestone Arena. It's where the old Poncho and Lefties used to be. Oh, nice. Yeah, so one of those guys were vacating that space and sort of just, it came across our radar and it was an opportunity to take the lease out on that building and so it was just sort of this, for those who don't know, it's not the oldest.

27:43It is one of the oldest buildings in downtown Nashville, last standing federal home. It was built circa sort of 1820. It's just a super cool building if you've never been in it. And so for us, it was not only being a local, we focus a lot with FAP and Music City, local craft beer, right? We're local domestic, local craft and so being part of the community, it's just a natural piece of it. And so the opportunity to sort of preserve this historic building and take over the stewardship from Will and those guys, it was just such a cool opportunity to be able to put something in there. And you couldn't replicate it. You would never want to try to replicate it. For those who know, the Broadway world is quite a dog-eat-dog world in terms of getting beer placements down there and so for us too, it's just a cool way to have our beer presence in the downtown Nashville ecosystem and also do something that can help protect the community and preserve a building and really for us, it's just a cool opportunity to add to the history of downtown Nashville and Broadway and for us, we're trying to bring back a lot of original music and put a lot of original songwriters and folks with their own music down there to sort of give that, I guess my romantic dream, it would be the next generation of country stars.

28:57We hopefully, probably will have one of those, right? That somebody's like, hey, I got my start in Teddy's Tavern, right? I think that's so cool and I think for all of us as locals, it is still fun to go down to Broadway sometimes. I was just there last week at a girlfriend in town from Chicago and I feel like as locals, we kind of have our spots that we go to on Broadway. It's like, I'm not gonna go to Tin Roof on Broadway, but I love AJ's, it kind of just has that more local vibe to me, like that dive bar feel. So I'd love to hear that there's another option for that local feel. Absolutely. Used to be a place, I think it was called Buffalo Bills or Wild Bills. That's the same, Wild Bills was right there. Wild Bills, that's what it's called. Buffalo Billiards was on second, but it was a place called Wild Bills and it was all these, like a motorcycle kind of a theme. It was the coolest bar. They had like the Weinberg upstairs where you could drive wine by the ounce and I used to go there all the time because the guy who ran, owned the place was always there. He was always drinking, he was always a heavy pour and before Preds games, that was our go-to because it was directly across from the arena and it was such a cool building.

30:02Like to go on upstairs, there's a patio like on the rooftop that overlooks the, so if there's like a watch party for a Preds game on that patio, it's like the catbird seat. You have got it. Any of that, I mean, it's just a really cool building. It's time to hear a word from the people who make this show possible. Hey guys, we are supported by Sharpier's Bakery and we've been supported by Sharpier's Bakery for the last year and I tell ya, I couldn't be more proud of this partnership. Guys, they're a locally owned and operated bakery right here in Nashville for the last 36 years. Yes, they deliver fresh baked bread daily to your restaurant's back door and man, is it good. You wanna know what kind of bread they make? Go check them out at Sharpier'sBakery.com. That's C-H-A-R-P-I-E-R-S, Bakery.com. So they have over 200 types of bread and if you're wondering, well hey look, it's a special recipe that I like to use that we bake it in our house and it's just, it's kind of a pain but we like to do it.

31:03They can take your recipe and make that bread for you without any of the hassle, the mess, the labor. They'll just deliver it right to your door every single day. It is freshly baked. They love to give you a tour of their facility. Give Erin Mosso a call. Her number is 615-319-6453. You should do it now. Do you provide your team with health insurance? If you work for a restaurant right now that doesn't offer health insurance, do you need health insurance? Because Dan Morrow, Southern Health Insurance, wants to change that. If you're a local restaurant and you just, you really want to offer health insurance, there are so many benefits. Improved employee retention, you have happier team members, which means longer tenures and less training time. Smoother shifts make everyone's lives easier, meaning happier employees are more likely to stick around. When employees take care of their health, they're less likely to take sick days. This means reduction in lost productivity and revenue for your business.

32:04Fewer sick days, wouldn't that be great? You have improved morale, a healthy workplace with opportunities for growth is a happy workplace. Encouraging your team's wellbeing will result in higher morale and better work performance. Guys, all of these things, Dan offers health insurance. He offers visual insurance and dental, as well as life insurance. And guys, if you're out there and the marketplace is just too tough to navigate, Dan can answer any question that you may have. Any business, if you're a small business, it doesn't have to be a restaurant, you need to call Southern Health Insurance, 832-816-8602. If you prefer to email, you can email dan at southernhealthins.com. What chefs want story is incredibly unique. The owner, Ron Trenier, met with a bunch of chefs in Louisville back in the early 2000s and asked them one simple question, what do you want? And the chefs, they responded emphatically. We want deliveries on Sunday. We wanna be able to split any item that you sell.

33:07We want a frictionless experience where we feel like we're being served. And so you know what he did? Something crazy. He did just that. So What Chefs Want is not only a company that's delivering fresh produce, fresh seafood, fresh custom cut meats, specialty items, dairy, gourmet, all of that seven days a week, they also offer 24 seven customer support. You wanna call, you wanna text, you wanna email, you can talk to somebody 24 seven. Get your delivery seven days a week in an amazing selection of products. That is What Chefs Want. So if you ever wonder why do they call it that? That's your reason. Check em out at whatchefswant.com. You have got it. To do any of that. I mean, it's just a really cool building. Yeah, I think you've hit the nail on the head, right? If we do teddies, right? That's exactly bringing back that vibe to that building for sure. And I think 1.2 is like a pub five. Pub five, that's right.

34:07I was trying to remember what it was. It was Will from Cho Sal Tap Room on that, right? Are you guys open? Yeah, so it's really in its, I would say, like soft open stage. We're still finishing off the roof part, just kind of more refurbishing the roof to get it cleaned up. But the first and second floors are open. I think really the gem of that place, since this is probably appealing to mostly local folks, we'll give away some of the local secrets about it. Please do. Yeah, we're doing something fun where we already intentionally kind of kept the prices a little bit lower than most of Broadway, again, just because we've just felt the right thing. No $12 Miller Lights at Teddies? I know, right? No, not at all. In fact, you can probably buy- You probably can't even buy Miller Light there. No, you can absolutely buy Miller Light there. Oh, he's not just- Hey, we wouldn't be good Southern hosts if we didn't allow for products for everybody. Okay. Smart. Yeah, I mean, the highlight, of course, is gonna be $5 Music City Lights that you can get down there, right? So I don't think you can probably find it much cheaper than that down there.

35:10Joe, our director of house, but I would maybe be mad at me. I think it's, is it, look at Rachel, it's $5 or $6. It's $5 or $6. I was gonna mention Joe Guerra. I love that guy, by the way. Yes, he's probably somewhere shaking his fist at me. Joe's awesome. So that's Joe, you know, house oversight over that place on a day-to-day basis. There's no gentlemen down there, Jonathan Martin, who's the GM, who's fantastic. But it was intentionally to try to bring back some of that pricing that for folks that are local, and honestly, to bring locals back down there. And so, but we have, you know, Miller Lite, Bud Light, all the other beers that are there too. Of course, we try to feature our beers and do specials with the Fat Bottom Brands and the Music City Beer Company. Were you gonna say that if you're local, you get a discount? Yeah, so that- Okay, I was like, tell me that's what you're going at. Absolutely, so again, shh, this is locals only. You can't share this with other people, but- The secret menu at, you know, wherever. Two of the fun Easter eggs, there's some other ones, but there are, if you show the bartender, you have a Tennessee driver's license. You get 10% off, you know?

36:11So that's part of it. And then as it gets going too, there's actually a, there is an alley entrance to the bar, like the area. So you can, because the second floor, personally, and I think for the friends that I've brought up there thus far, is really kind of gonna be the gem, I think, for locals. Because the first floor, we wanted that to feel like you walk back in time. It's 1800s, it's sort of this throwback- It's a small- It's very small. It seems to me- It's a tight space down there. Yeah, and the second floor is much more, let's think Nashville 1970s to 2010s, like more of a cool music lounge type of vibe. And so it's got a little bit higher end bourbons on it. It's easier to get food, all those things. So, God bless you. You can do all those things. And so I think that, and that back door gives you the ability to either just go up to the second floor right away or go up to the rooftop, which when they finished getting that build out, as you said, the view from the rooftop is just amazing. It's perfect, so. Love that. It's right over the courtyard for the arena, right? Which overlooks, it's a whole different view than looking at Broadway.

37:12It looks at Fifth Avenue? Yeah, so you can see basically Fifth and Broad is in full view, the front entrance. So we got in in August and started working on it. And so there were times we would just go up there just to see what the crowd was looking like, or I probably did myself here at some level, but went to the Pearl Jam concert when they were in town. And so went up there to have a couple beers. And I mean, it's just such a, you're close enough, you're in the crowd, but you're also far enough up that you're not getting bumped into and all the other things that go on. So it really is kind of a cool view. That's awesome. Pearl Jam's my favorite band of all time, by the way. Oh, good. Just so you're like, they're a great band. Did you go to the concert also? I did not. Because it was on September the 16th. How do I know that? Because that is my anniversary. Oh, very good. And my wife, I said, I'm gonna paraphrase here, my wife said we're not fucking going to a Pearl Jam concert on our anniversary. It's not her favorite band. Can't disagree with her there. I will tell you that two days later, they played in Louisville at the Louder Than Life Festival and tickets were $70 and I drove my happy ass to Louisville two days later by myself and saw Pearl Jam set right up close to Big Festival.

38:23Sounds like a great compromise. It was great. We had a good time. That's right. But I did miss seeing them at Bridgestone. I'm a little jealous. We hate ourselves. It's okay, don't worry about that. Nothing wrong with Pearl Jam. That's right. Half our people are like, it's Pearl Jam. Exactly. It's amazing how- No, everybody knows who that is. No, it's amazing. Everybody knows. In our demographic who listens to this show, they know, but like servers and people where I was like, I went to this show and saw Pearl Jam, they're like, do they sing that song? Like, they have no idea who Pearl Jam is. How do you not know who Pearl Jam is? Like, does Dua Lipa play with? Like, no, no, it's a whole different, but it's like a thing. It's like people don't know who Pearl Jam is because they're not relevant if you knew their music in the 90s. Absolutely. And that's when I grew up. So that's my- And I think being, like you said, in the hospitality industry too, there's quite a cross section of ages. And so you can, you find yourself a lot getting into conversations where they just sort of look at you like you have four heads. How do you not know this? Well, I was, we're going way off topic here, but like, I really felt like, I had like some feelings about it.

39:24I'm like, are they like an old person's band? Like, am I old now? Like, what is this? Like, how did nobody, people don't even know about Pearl Jam. They've sold 50 million records. When we were growing up and we would listen to classic rock radio, that's us now. We are the classic rock. We now listen to classic rock. Correct. It is terrifying if you do the math. It is like when your dad would listen to like the, you know, the 50s, 60s music here like that. It's sadly, it is the oldest music now. It's the oldies. Swim to the oldies. Well, there we go. Perfect. Okay, you're not dating yourself in this room, but I guess that to some people you are. Wow. Anyhow, great view there from the Pearl Jam. You were next to watching the whole thing. Yes, the rooftop's awesome. But yeah, I think it's, if we do it right in all those things, it should be a place that should locals want to be. It's absolutely a locals place. And as we kind of think about it, we don't mind the out of towners coming in.

40:25It's just, you will, we ask that you sort of adopt our manners and customs, you know, as opposed to the other way around. Mind your manners, behave yourself. That's right. Exactly. Do you think that's a thing downtown? I mean, I think that people come to downtown Nashville to completely act out of character. Oh, yes. I mean, they come down there because they want to let loose and just act like idiots. Are you saying you're actively trying to get people to not do that in your place? Yes, 100%. And we've had some fun with some fun house rules that we've thrown up like around the place. That there's things, and we fully have the security staff in tune with the rules that are around the wall, which are things that like, I think some of them are like, you know, if mom want to be proud of it, don't do it here. You know, if it starts with like, hey, y'all watch this, please do it outside. You know? And then I think if there's any amount of wooing going on, it better be related to. Fred scoring. Fred scoring or an impending FBI raid coming in, you know, having that fun throwback to the prohibition era.

41:29So trying to do things like that where, yeah, I think we want to get back to about it being about good food and good music and being able to actually hear the person you're talking to while still enjoying the music and having energy and those things going on. But that's, you know. How's that going for you? It's going well. I mean, it was hard getting it open for sure. We were racing the clock and permitting and all the fun things you have to go through. And I think we're finding the musical talent and that's coming as the more it gets out there, the more people realize like, hey, we're not going to force you to play certain set lists. You know, if it's, we're trying to keep it in the genres of country, bluegrass, classic Southern rock type of stuff. But I mean, we had done some things where the NCBC had asked a lot of the folks with properties down there to come speak and kind of work together to try to figure out how to start to, you know, to address some of the challenges that are going on in downtown Broadway. And I was just so struck by, whether it was the police chief or commander Bearden or the fire department, the challenges that a lot of our first responders face and just the noise level and the darkness level and just trying to help keep everybody safe.

42:36And so I think for us, again, being locals, it was important to, I mean, this is our city. This is a city we love. So let's help do what we can to be a good citizen in that city and provide, listen, anybody that's been in Nashville in a lengthy time knows, all Nashvilleans know how to have a great time and how to have a lot of fun. But we, I think it's that doing all that while still, as I joke about it, it's always like, back in the day, if somebody knocks your beer over, the first response, I'm so sorry, can I buy you another beer? Now it's, you know, there's a fight pending or there's something going on. And to your point, it's just bringing some of that, Broadway's great. So I don't mean to, I don't wanna be critical of it because it is an awesome piece of the city. There is a lot of energy. I think for us, it's just about giving, we're not gonna out honky tonk some of those places down there. They're fantastic. They're huge. They are awesome. And so how can we, what can we be? Let's just be ourselves. Yeah, we're about being local in the community and giving people just a nice place to come in before a preds game.

43:42What are you guys doing food-wise? You mentioned your menu. Yeah. So again, if you go to the second floor, part of the fun, I'm sort of ruining some of the fun, but you would find- Spoiler alert. I know, see, exactly, spoiler alert. We've put a lot of framed pictures up of all the fall and what we call the fallen friends of Nashville. So you'll find pictures of the flume zooms up there from the old hopper. Oh man. You know, we have a t-shirt from dancing in the district. We have a picture of rotiers. You know, you have a lot of these things that all of us have, you know, have been here for a while, know and love. And so part of that, I think burgers, like good old school hand-formed patty burgers have always been a part of Nashville's culture and history. And so we're kind of, let's see, we're not gonna do a lot of things, but the things we do, let's do really well. And so there's the Teddy's Tavern Burger, which is down there, which is awesome. And then doing really good, you know, for me, I always, when I think of Nashville, I always think of like chicken tenders or chicken fingers. Like there was that era where there was just so many chicken places to go to.

44:45And so trying to get back to like really good, high quality chicken, I guess chicken tenders is the right way to call them. And so, and then, and then of course fried Oreos, cause who doesn't love fried Oreos, so. Fried Oreos. The pretzels and beer cheese are obviously a staple as well. Oh yeah. Food you can eat while drinking. You can't have a tavern without pretzels and beer cheese. Yeah, that's one of our favorites. That's one of our favorite taverns. Yeah, so yeah, so doing a few things, but doing them really well and so making it easy. Again, being thoughtful to get locals, what draws most locals downtown is bridge town. And so you gotta get it out from the, where you're going. I don't wanna rain on this parade, but we're on a path of downtown Broadway. We're all coming together to talk about the issues. Has over serving ever come up because it feels like they're serving people that can't speak. I mean, the amount of just publicly intoxicated people that you run into and the just, I mean, I used to kind of as a hobby would drive Uber, but it was fun to go down there and just drive around, but you get people in the car, it's like, I'm like, how does somebody serve you?

45:52Are you guys experiencing any of that? What is your protocol for somebody comes in? Yeah, that's a great question. I have to like teach, there's classes they have to go to that if somebody comes in and they're displaying, you know, that they're intoxicated, you could tell they've been drinking. We don't serve them, but that doesn't seem to be on the table on Broadway. It seems like it just serve everybody as much as you can and they'll sort it out outside. Yeah, no, it's a great question. And it was part of the questions that group I was talking about, that Butch and team had put together to try to tackle some of these things going on, spoke at length about trying to figure out just different ways. And I'm gonna say this again, I might date myself, but what I was sort of blown away with the difference between sort of where Nashville is today and where it has been. And I think some of this is probably just growth. I think big cities and the bigger the city you become, probably these are just, there's more people, there's just more stuff. And so is the prevalence of drugs has changed a lot and just, I think even in this country, like the types of drugs and what drugs are out there has changed tremendously.

46:59And so one of the challenges, so yes, to answer your question, let me do that first, which is absolutely like all the staff in downtown, 100% is trained, at our bar and all bars, trained to look for over serving, not to over serve all those things. 100%, I think what's complicated it is, in this modern era is somebody could have come in just having taken something, because as you said, they're down here for the weekend, they're just visiting and hey, they get something on the screen. They eat some edibles. Yeah, and then the alcohol amplifies. And so while the bartender may have only given them one drink, two drinks, it gets amplified by whatever medications they're on or whether it be legal or illegal. And that puts them in a whole different state. And so I think it's tough. Like when you heard all the folks that own the different places and what they face, and there's a lot of good people down there trying to do the right stuff. I think it's just, nobody could have anticipated the volume of like the great news is, hey, we're a bigger city and people love coming here. The challenging news is, hey, a lot of people love coming here and they're filling up all the areas downtown.

48:01So that is, that's- And it's allowed. There's a million people with me who's going, two bud lights. It gets hard when somebody holds up their two fingers and says two bud lights to say, now, hey, how much have you had to drink tonight? Like I get that, but your place where it's a little more- Yeah, no, so that's also what we're trying to do. And we've worked with our bartenders and one of the cool, one of our cool partners, we actually are doing a special release beer for them with Fat Bottom called Hope, it's for the Sexual Assault Center here in Nashville. Great organization if you're not familiar with it. They've been around for 50 some odd years, but they have released this idea of a safe certification for bars and for restaurants. And what that is is in addition, we've got our staff trained on being able to recognize different situations that can pop up downtown in terms of keeping people safe. And so it ranges everywhere from just being able to speak to someone and just looking for those signs and saying, hey, are you comfortable right now?

49:02Is everything okay? To they actually give you at those restaurants and bars, the SEC will give you drug detecting coasters. So you're obviously looking for- Really? That's incredible. I'm so happy to hear that. Those drug detecting coasters? Yeah, absolutely. It's like the top three or four drugs that would be used to refee. Wow. That's amazing. Yeah, so your typical drugs that are typically causing the problem. So you just take some of your drink and drop a drop of it on that coaster, and then you can- It will change your color based on what is in your drink. Wow, that's really incredible, and that's- I want to know who made up that technology because that guy deserves a prize. Oh, absolutely. Or girl, I don't know who it was. I mean, just the person. That is amazing. I will say too, it's interesting, and I'm glad to hear that they're getting involved in particular with what's happening downtown. I was downtown for a bachelorette party a couple of years ago. Listen, I'm not naive. I've been to college parties. I worked in bars in Wrigley Field.

50:02I've been to wild parties. Not much shocks me anymore, but what did shock me was how blatant some of the men at the bars were some of the young men with grabbing, touching. I mean, honestly, I've never experienced anything like it. It blew my mind. We wound up getting multiple people kicked out of bars over the course of an evening, and I just, like I said, nothing shocks me, but that night, I was absolutely astounded by the audacity of what was happening down there. It was frightening. Yeah, that's sort of, I think, the response to a lot of that, because I think, again, what makes locals want to go places, why do you go places? I think you got to provide that element of safety, if anything, we want to err on the side of going overboard with it, right? Because again, why are we there? Yeah, listen, totally fine to be there to, I mean, who doesn't like, especially if you've had a long week, hard week, having a couple extra beers to sort of help you get through that week, right?

51:08But I think staying inside the bounds is where staying safe is really important to us and important to the community, and I think, again, because we're smaller, we can have a little bit of an advantage in that because the guys working security can see the entire floor for us, and so for us, that became a big thing, and I think it's, again, we were fortunate enough to partner with them, and the quick plug on it would be like, yeah, the Hope can is out in market now, and all the net proceeds go to the Sexual Assault Center. Well, that's incredible, I'm very sure. Which is true, but yeah, I love that. The Hope Pilsner. Yeah, absolutely, uh-huh. Let's see, love it. So we're at the, I don't, I feel like we could sit in here and talk for, you know, hours, because this is fascinating to me, and I thank you guys so much for coming in today. We- Happy to come back. We should definitely do it. We've got a wrap here, but I do want to give some plugs. I want to talk about, this is where Rachel's gonna come in.

52:08She's like, don't forget these things. That's right. You guys brought us some goodies, which, Caroline, you can get hooked up here, or we can serve people that come in the studio, whatever. You guys are making Pitch, which is the music city or the Nashville SC beer. So if you go to Nashville SC Games, you can buy this. Can I buy this in the grocery store? You can. So I can buy this, does any of this, does this go to the Nashville SC? Any money go to any foundation or anything, or is it just a co-branded kind of a thing? Yeah, so what's unique for our beer is you'll actually find the Nashville SC logo on ours. If you're looking for the big distinguishing factor, it is the fact that the agreement, being kind of their official partner, gives you the rights to use those marks. So we also have a co-branded, just music city light can too, that just, if you think in the spirit of when they do Titans cans or they do other cans, we have that out there as well. But it's fun, I played soccer throughout my life in college and so did some of the other guys, so it's sort of also just a personal fun thing to do.

53:14I'm a season ticket holder. I love going to the games. Yeah, no, it's been, my kids love soccer and I was just like, this stadium experience there is so special. They did a great job. They did a great job. It's, I think a lot of the Preds fans that were the original like crazy Preds fans that kind of gave us the name after that Penguins, the finals and the ticket prices went 25%. I think a lot of those people were like, I just couldn't afford to go anymore. Yeah. I feel like there's that energy in the stadium that we used to get at Preds games. Yes, very much. I feel like I'm one of those people that used to go to a ton of, I watched the game last night and I was like, I think I know some of these players, but like I don't go to his head season tickets for nine years and now I'm like getting into soccer. I'm like, okay, this is cool and the energy is really fantastic. Yeah, it's fun. The team has done a great job with it. The supporters group and Nashville have done a fantastic job of really getting behind the team and getting behind their sponsors and it's been a fun group to work with.

54:16It's always a great project. So we also do, you have the Music City Pitch, which is for Nashville SC and then you have Music City Light, which is just like you said, our local domestic. That's right. Light beer. You have Bravazzi and I'm looking at a Lima Nata, a grapefruit and a blood orange. Those are three flavors. Do you have other flavors? So we have some other flavors. There's a variety, I mean, there's single flavors and then there's variety packs. So the variety pack, you're gonna get the Clementina, which is kind of your more traditional orange flavor, blood orange, lemon Nata and the grapefruit. And then we actually kind of popular demand. It had been produced at one point. It's sort of went idle, but is a coastal collection, which has a peach and a mango flavor in it as well. And so then, and then unique to Nashville because we're here and we can do it is, this is the first market that's ever had it on draft in draft form. And so that's been pretty cool and pretty fun. The response has been, it's keeping the brewers busy. It's going a lot better than we thought of it. So, which is a good problem to have.

55:18I love that. And then, so from Fat Bottom, you have the Sandy, which is a blonde ale. You have the Knockout, which is an IPA. You have the Whack. So it's called WAC, which is an American pale ale. You're doing Teddy Loves Pilsner. I guess, is that from Teddy's Tavern? So that beer is actually sort of the inspiration behind calling it Teddy's Tavern. Okay. Yeah. So Teddy Loves Pilsner, you have the Ruby, which is kind of your? American red ale. American red ale. One of the original beers. One of the original ones. I mean, that's kind of like the flagship in my opinion. Yeah. Then you have the Hope Pilsner, which you just described as it proceeds of Hope Support, the sexual assault center of Middle Tennessee. So that's a, that is not only probably a good beer, but an important beer for people to go out there and drink. Yeah. And then, and then the WAC beer also, right? So that got its name from, there's three different hops, Warrior, Azteca, and Citra hops in there. So they thought it'd be fun, you know, hey, it's an easy sort of way to get there. But then obviously with the art being the 1950s, pinups style tattoos and bomber art and those things, it lends itself very quickly to the Women's Army Corps, which actually, my, I guess would be my grandmother-in-law.

56:29So my wife's grandmother was actually in the Women's Army Corps and so some fun ties. And so that beer actually donates proceeds, some of the proceeds of that beer to a cool group here in town called Aerial Recovery, which is an awesome group of some special forces guys, some vets, different things running around, but they kind of, they do a lot of disaster response work. They do a lot of other cool, they actually are pretty passionate about helping the heroes and helping guys transition out of the military into doing different jobs. And then also taking on the hard task of, of getting after the sex trafficking stuff that's going on in the world too, so. I love that this charitable component seems to be such a big part of what you do. I think that's, that's really great. Oh, I mean, we just see it as a natural, I mean, you're great, we're a local craft brewery. We have to. That's what we do. Yeah, I mean, we're part of the community. We want the community, we want to thrive, but we also want the community to thrive. So yeah, very important. One of the final things that we do on the show, and we're going to open this up to you because I don't want to miss anything, is we do the Gordon Food Service final thought, which is anything you guys want to say, you're speaking to anybody who's listening, whatever you want to say, as long as you want to say it, and this is Rachel, I don't want to miss anything.

57:42So Josh, if you want to give us a final thought, and then Rachel, you can give us like a fact check. Anything that was missed that you had on your checklist of things to talk about today, you jump in right after that. So Josh, the mic is yours. Yeah, yeah, maybe this will be the segue to you guys inviting me back again. I mean, so this isn't our like first world hospitality and other things, we have some other companies we've done, and it's sort of led to the development, like we said, we don't want people coming in hating their jobs and really building team culture. And so I kind of, I guess if I get to get on my soapbox, which I think is the point here, is, yeah, I think just the importance of teammates or other people and the role of team in life, the thing I always like to bring up is, if you go look up the world, the actual world record, right, first you look at one side, the 400 meter dash, right? And that world record's around like 46 seconds, right? And then you look at the world record for the four by 100 relay, right?

58:44Four by 100 relay is four different people, three different baton passes, there's so much opportunity for things to go wrong in that, right? And that world record's at 37 seconds. And to me, it's just mind blowing, right? Like six seconds faster at the world record level you're talking about, right, is different. And I really always try to use that with our teams to say, like, that's the power of team, right? That is the power of not always being the smartest person in the room, not always having to be right, not always, you know, of kind of just realizing that there's gonna be times in life when you're gonna help carry other people, but there's a lot of times in life where the other people are gonna help carry you. And you just can't get through life trying to do it yourself. And I don't care if that's a company in the ecosystem of a community or as an individual in a family or an individual at their work. And so, yeah, it's just, every opportunity you interact with someone, it's a chance to make things better or if they make things worse. And so just be part of the team and be part of it. And don't be, you know, as hard as it is for me to remember sometimes to sort of humbly ask for help in those things is, it's so important to getting through life and whether it be a company or your own personal life.

59:54So yeah, I'll stop there. That bleeds into how we run our companies and things. But yeah, just team always beats the individual, so. Rachel, plugs. I think he hit it all. I think you guys touched on all of it. We, boo. Go Rachel, come on. It's been fun, it's been fun. I started with Fat Bottom and Music City. And so having them come on and really see the team grow and see what the brands really could be and really start to become, you know, ingrained back in the Nashville community has been, it's been super fun to do and awesome team to lead and be part of. And it's great beer and it's a fun, fun labels and fun brands to work with, so. Amazing. Thank you guys so much for joining us today. And we'll have to do it again. And thank you for all you're doing. Love that you guys are doing something really cool downtown that's for the locals. Yes, definitely. I can't wait to check it out. Go check it out and let us know, because if, we're still learning. I'm gonna show my Tennessee ID. Heck yeah. All right guys, have a wonderful rest of your day.

01:00:54Thank you, appreciate being here. Thank you for all for listening. All right, thank you so much to Josh and Rachel for joining us in studio for that absolutely fun episode. I learned a lot about what they were doing and they were just, they were just a blast. I really liked those people and I really like what they are doing with their hope and the women of armed forces. Just some really cool stuff that they've incorporated into their brews. I'm actually going next week to take a tour of their facility and check it all out. Maybe there's a collaboration in the future, who knows? But I wanna tell you guys to follow our Instagram because the next two days we got two contests and we could make your weekend awesome. Foodie culinary weekend coming up with Toast Nashville as well as the Tennessee Tasting for the Giving Kitchen starting Friday, ending Sunday night. We're giving tickets away to all of it. So stay tuned and follow us on Instagram at Nashville underscore restaurant underscore radio.

01:01:58And I was at the Ben's Friends meeting this past week, Monday morning at 11 o'clock at the Oak Steakhouse. If you're out there and you are in recovery or you're curious about it, you'd like to learn more about it, we'd love to have you there. This is for the restaurant community in recovery. So this is a really neat group of people and I'd love to meet you. I might not be there this week, but next week, maybe the next week, but there's Jamie Pruitt as the co-chair. He is the head baker over at the Frothy Monkey Bakery and he will be there and just great things, great things out there. We've got a couple of fun interviews coming your way, Brandon's Book Club. We're talking about Rory Sutherland's book Alchemy and I've got a fun interview coming up next week that I'll tell you guys about later. Tomorrow, stay tuned tomorrow, bonus episode with Chef Kev D, Kevin Deshane and Alex Ballou and Manit Shahan coming up tomorrow.

01:03:08So stay tuned for that as well. Hope you guys are being safe out there. Love you guys, bye.