Happy New Year TBRG team! What a great holiday season we’ve had, and we’re so looking forward to our upcoming company party to celebrate together!

Just in time for 2026, we just launched a new episode on our podcast, Jeff & Jamie Feed, about creating goals, and we wanted to share it with all of you. Goal setting has always been a big part of our planning for ourselves as individuals and also for our company growth, and some of you might find it helpful as you think about where you want to steer your life in an intentional way. The episode is called: “Goal Setting: The Power of Seeing What’s Next”—please enjoy, and feel free to reach out with any comments, questions, or goals that you’re hoping to achieve in the coming years. All our best and again happy 2026!

Nashville served up inspiration at every stop—from casual counters to Michelin Guide–recognized kitchens. Jeff and Jamie reflect on a fast-paced food tour packed with thoughtful service, smart concepts, and moments of hospitality that reinforced why the guest experience matters just as much as what’s on the plate. Come along for tiny insights and more momentous inspiration as the two entrepreneurs take time to step back, get inspired, take in new considerations and latch on to ideas that will shape their restaurants back home in Charlotte, NC.

On this episode of the Jeff & Jamie Feed, Executive Pastry Chef Savannah Foltz jumps in for a fast-paced, nostalgia-packed dive into all things sweet. Savannah dishes on her favorite holiday treats, the classics that shaped her love of pastry and her Mamaw’s “strawberry jelly” made uniquely from tomatoes! Savannah also breaks down how she builds her coveted holiday cookie box and what it takes to lead pastry teams across multiple restaurants. Whether you’re a dessert devotee or simply seeking a dose of holiday warmth, this episode is a treat you won’t want to miss.

Jeff and Jamie are back with a brand-new episode of the Jeff & Jamie Feed, where they share some fun behind-the-scenes moments from filming Fork & Hammer during a handful of mid-season episodes from their 10-part original series now airing on PBS. Expect rapid-fire thoughts, personal experiences, and fresh insights as they revisit each episode, offering background stories and a peek at select clips from the series. Tune in for the inside scoop, then be sure to watch Fork & Hammer on pbs.org or check your local listings.

Today on Jeff & Jamie Feed, we’re joined by Jen Hidinger-Kendrick from Giving Kitchen, a nonprofit that helps food service workers in crisis. We talk about what makes restaurant and hospitality work so different from other industries—and why these individuals benefit so much from Giving Kitchen’s support.

Jen also shares the inspiring origin story of the organization, which began with an Atlanta restaurant later named Bon Appétit’s Best New Restaurant about eight years ago. It’s a powerful look at how one community’s compassion grew into a nationwide effort to care for those who serve us every day.

If you’ve ever worked in hospitality, love the restaurant world, or just want to hear an inspiring story about turning tragedy into positive change, this episode is for you.

In this episode, hosts Jeff and Jamie dig into the messy, magical world of brunch with special guest Chef Chris Rogienski of Leluia Hall. Together, they explore why brunch often gets a bad rap among chefs — and whether the critics have a point. Chef Chris pulls back the curtain on the real challenges of opening for brunch service at Leluia Hall, from staffing headaches to keeping the menu both profitable and creative.

The conversation also gets cracking over farm-fresh vs. regular eggs — does the difference really show up on the plate? And finally, they tackle the big question: can brunch actually make money, or is it just a labor of love?

Pull up a chair (and maybe a mimosa) for a candid, flavorful look at the sweet, sour, and sunny side of brunch.

Jeff and Jamie share inside scoop on their new TV series, Fork & Hammer. The journey has been a whirlwind—equal parts thrilling and downright surreal. The premiere was a night to remember: pure celebration, packed with laughter, cheers, and the incredible energy of friends, family, and fans. Get takeaways from filming and insights behind episodes 1 and 2—both now available for streaming on pbs.org!

This week on the podcast, Jeff and Jamie chat with Jesse Ledbetter from FreshList, a Charlotte-based company that aggregates produce from over 200 local and regional farms. Sitting right between two notoriously low-margin worlds—restaurants and farmers—Jesse shares how he’s built a business that supports both sides. They dive into the challenges of seasonality, the realities of sourcing locally, and how FreshList keeps it all working in a complex and ever-changing food system