This week on Jeff & Jamie Feed, we sit down with Todd and Suzie Ford, founders of NoDa Brewing, to discuss the journey from launching one of Charlotte’s pioneering craft breweries to building a multi-brand beverage company that’s successfully navigating disruption.

We explore the early days of taking a chance on Charlotte’s emerging beer scene, the challenges of growing a brand, and how the beverage industry has evolved over the last decade. Todd and Suzie share insights on distribution, taproom economics, changing consumer habits, the rise of THC and alternative beverages, and the launch of their newest brand, Happy Bird.

It’s a candid conversation about entrepreneurship, adaptability, and what it takes to thrive in an industry that’s changing faster than ever.

This week on Jeff & Jamie Feed, we sit down with Chayil Johnson, Executive Chef of Community Matters Cafe in Charlotte, North Carolina, to explore how hospitality can be a powerful tool for transformation.

Chayil shares the story behind the cafe, the innovative training programs that help individuals rebuild their lives, and the challenge of balancing a meaningful mission with the realities of running a successful restaurant. We discuss leadership, staffing, food quality, growth, and why Charlotte has been such an important part of the organization’s journey.

It’s an inspiring conversation about community, second chances, and the unique ability of hospitality to create lasting impact.

This week on Jeff & Jamie Feed, we sit down with Eric Cacciatore—host of the wildly popular restaurant podcast Restaurant Unstoppable—for a deep dive into the business, culture, and future of hospitality.

Eric shares how growing up around restaurants shaped his passion for the industry, what he’s learned from interviewing hundreds of restaurant owners, operators, and chefs, and the common traits he sees in the people building truly great businesses.

We also get into some of the biggest challenges restaurants are facing right now—from staffing and sustainability to burnout and rising costs—and why Eric believes collaboration, transparency, and stronger community between operators could be the key to helping more restaurants survive and thrive.

It’s an honest, insightful, and inspiring conversation for anyone who loves restaurants or works in hospitality.