This week we are spotlighting Ali Buchanan, Director of Strategy with 4Top Hospitality, a multi-concept independent restaurant group with 14 locations across the Southeast US. Check out her answers below!

Q: How does your business benefit from membership with GNHA? 
A: The connection to other like-minded professionals in the industry is invaluable. Through networking and educational opportunities, we are able to share resources, stay abreast of legislative efforts, and tackle some of the biggest challenges our industry faces collectively. 

Q: Nashville is experiencing rapid growth. How is your business evolving to meet demand? 
A: Like many other restaurants, we have had to pivot to meet the needs of our guests over the years. Advances in technology have helped us expand our bandwidth to reach more people through online ordering, direct private dining and catering bookings, and marketing and recruitment efforts. But what it really boils down to is our simple mission statement: "Make guests happy."  Our goal remains to create an environment where we are putting guests first, and to empower our team to take whatever steps are necessary to achieve that. We also have a new location on the horizon to expand our reach! The second location of etch will open this winter in The Factory at Franklin.
 
Q: What makes you proud to be part of the hospitality industry in Nashville? 
A: As a Nashville native, I have had the distinct opportunity to experience the growth in the industry firsthand. I started working in restaurants in 2000, long before we were considered a culinary destination. Since then, I've seen the demand and reputation for quality restaurants blossom into what it is today. It hasn't always been a smooth ride, but an exciting one to be a part of! For 4Top, our footprint has tripled in size and transitioned into an employee-owned company during my tenure; I am beyond proud to have been part of this team that has accomplished such growth amidst the competition and challenges our industry has faced.

This week we are highlighting Marc Sternagel, the General manager of the Grand Hyatt Nashville, located on Broadway in downtown Nashville. Check out his answers to our questions below!

Q: How does your business benefit from membership with GNHA?
A: For us as a business it is important to be represented in the hospitality community to work on common issues to find the best possible solutions for our guests, visitors of Nashville and our colleagues.
 
Q: Nashville is experiencing rapid growth. How is your business evolving to meet demand? 
A: We keep focusing on adjusting our offerings to the demands of our guests while excelling in the service delivery. The rapid growth is also a magnet for talent to work in the most vibrant market within the United States, especially with being part of the Nashville Yards as the biggest premiere development in the country.
 
Q: What makes you proud to be part of the hospitality industry in Nashville? 
A: The overwhelming entertainment offering combined with our Southern Hospitality make it very special to be here. This is the place where you are a part of something special, not just the spectator.

This week we are spotlighting Thomas Hartzog, managing partner of Black Rabbit. Check out his responses below!
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1. Q: How does your business benefit from membership with GNHA?
A: Black Rabbit has benefited from GNHA membership in that we are more connected to like-minded businesses, their owners, and their managers. Whether we are coming together to solve problems like trash collection, parking and traffic enforcement, or to share new business strategies, I feel that we are more recognized as members of the community than before. This past year alone, we were able to get a new crosswalk at Banker's Alley and 3rd Ave N along with additional signage, and I know that our efforts to influence the Connect Downtown study will have a long-term impact on the safety of our community.. 

2. Q: Nashville is experiencing rapid growth. How is your business evolving to meet demand?
A: I started working on Broadway when I was 18 on November 2nd, 2000. I also grew up cruising 2nd Ave on the weekends as long as I could get away with it before that. So, believe me when I say that the growth I have witnessed since I started coming downtown is absolutely unbelievable. Even in 2010, I never would've guessed that we would be where we are today. 

Black Rabbit opened in November 2017 and was just hitting the note when we all had to close our dining rooms and eventually reopen to restricted capacities. I embraced the forced changes to our format and have used that to curate an experience that has turned us into more of a restaurant than cocktail lounge. Giving more attentive service to match the high quality of Chef Raul Garcia's food has been my main objective as we continue to evolve. We are a small restaurant. Therefore, finding more efficient ways to turn tables is the name of the game. Also, my wife, Melissa, took over as General Manager, which includes the traditional Sales Manager responsibilities, as we began to see the return of business / convention tourism. Together with Chefs Garcia and Garrett O'Shea, we are continuing to refine our family style / tapas style group dinner menus. Our newest venture is opening for lunch for the first time ever! Come try all the fantastic sandwiches that feature Chef Andrew Kutsulis's fresh bread program. We will be open for lunch Thursday through Saturday from 10:30-1:30!


3. Q: What makes you proud to be part of the hospitality industry in Nashville?
A: I like to think that being a member of the hospitality industry in Nashville for more than two decades is badge of honor that I have earned. There are folks coming from around the world to get a piece of the action, and maybe they have their badge of honor from somewhere else. But, did I ever think about moving to Vegas or NYC to bartend or cook? No. Never. I am from Nashville, and I am a loyal person. I take pride in having a small piece of the pie in my hometown where I can put my personal stamp on what I think Nashville Hospitality should look like... high integrity food and drink, support of local / original music, and a general understanding of respect for one another. That last one is really important to us at Black Rabbit. When you come to Black Rabbit, you are coming into my house, and I am very proud of it. I expect everyone to act accordingly.
 
Lastly, I appreciate Chef Trey Cioccia, owner, having faith in me and continuing to support my ideas as we move forward. Working with a local chef-owner that understands both sides of the coin is definitely a plus.