Belle’s Nashville Kitchen Owner and Founder Mike Haley

Mike Haley
Photo Credit: Belle’s Nashville Kitchen

With the help of friends, restaurant owner Mike Haley aimed to bring the Music City atmosphere and Southern cuisine of Nashville, Tennessee to Old Town Scottsdale by establishing Belle’s Nashville Kitchen.

Born just outside of Philadelphia and raised in Tempe, Ariz, Haley started work in the construction industry drafting and designing residential homes. When the housing market dipped in 2009, Haley looked to the hospitality industry, and for a while, he enjoyed learning about a vastly different working landscape. After a few years, he found a way to marry both of his passions– hospitality and construction– and built Old Town Scottsdale’s newest honky tonk bar and restaurant, Belle’s Nashville Kitchen.

What is Belle’s Nashville Kitchen all about?

BNK is about great food, fun atmosphere and service that goes above and beyond expectations.

Tell us a little bit about your background and how you started your business?

In 2008, the construction market went away, and I needed to switch gears in my career. I had a little bartending experience working at some festivals and motorcycle rallies. In 2009 I got a bartending job at McFadden’s by the Cardinals stadium in Glendale. Soon after, I moved up and into management before eventually moving to San Diego to help open a location in the Gaslamp. As the construction industry started to boom again, I went back to designing houses for home builders. I really fell in love with the restaurant/bar industry and wanted to eventually open my own place. I had been searching for just the right space. I didn’t want to bite off more than I could chew so when this space became available, I thought, “well, that’s too good to be true!” Looking back, I feel like I was so focused on the space and the location, being in the middle of a pandemic took a back seat. At the end of the day, if the restaurant failed, I at least would have a great story to tell for years to come.

How has the pandemic affected you or your new business?

I know this may sound strange, but I feel like the pandemic has helped BNK get started in a good way. During this time, most people who are still going out to bars and restaurants are used to spaced out tables and half empty bar seats. This is exactly how we opened. It saved on opening costs since we only needed to purchase half the tables and chairs. Another positive aspect of opening during a pandemic is the City of Scottsdale allowing us to build a patio in the parking spots in front of our building. The patio has been very popular and is a great way to advertise that there is a restaurant here.

What was the biggest problem you encountered starting up and how did you overcome it?

The biggest challenge we faced was getting the construction done. There were several times workers wouldn’t show up or another job was more appealing and/or paying better. In a way, it was sort of a blessing because I took that as a way to get my hands dirty and with the help of some great friends, we finished the build-out ourselves.

What were the top mistakes you made starting your business and what did you learn from it?

Where to begin– buying used equipment and trying to save money on equipment and fixtures. I’ll simply refer to the saying, “good stuff isn’t cheap and cheap stuff isn’t good.” I was too focused on the opening date and didn’t take a little extra time to “blind stare” at other people’s work and really envision the finished product. There are definitely a few things I’d like to do over again.

What is one thing that you do daily to grow as an entrepreneur?

I try to work on my business. When you’re working in your business, you can lose sight of the big picture for expansion, new menu items, profitability, etc.

What was your first business idea and what did you do with it?

My first business idea was to go into business for myself. In the early 2000’s, I was working for a home builder and felt like I was not growing and learning. So naturally, I started to “mail it in” and show up late, not get things done on time, etc. I was soon promoted to a customer and shown the door. That was a nice little wake-up call, and I needed to find work. Using some of my connections with other folks in the industry, I started designing plans for multiple home builders. It seemed like every day was a new challenge, and I was energized.

As I’m typing this, I’m realizing history may have repeated itself in a way. About 3 years ago, I was getting bored designing homes and creating construction documents and felt like I was just going through the motions.  I started looking for a restaurant space. 2 years ago I put an LOI on the space that used to be the Grotto. Thank you, Janie, for not accepting my offer. It would have definitely been a bad business decision and BNK probably would have never been created.

What are you learning now? Why is that important?

I’m learning the ins and outs of how the kitchen operates. My expertise has always been the bar and the restaurant. It is important to know how to do every aspect of your business. It also gives me a chance to bond with everyone in the kitchen. Chef Sam has taught me so much since we opened and is still teaching me things. When we first opened, we were short staffed (imagine that since about half of the population lost their job due to COVID-19), and the guys in the kitchen needed help. I just simply said put me to work and tell me what to do. I wanted to empower them to be in charge of their own expertise–I was merely an employee doing whatever my “boss” needed.

What has been your most effective marketing strategy to grow your business?

This is a tough one. It’s really hard to gauge what works and what doesn’t work since we have only been open for a few months. When you’re not sure what to do, you revert back to what you know, and I know that McFadden’s would have events on certain nights of the week to promote via social media and on flyers. Using that philosophy, I created Honky Tonk Brunch with live music on Saturday and Sunday, Tuned-Up Tuesday & Whiskey Wednesday. The Honky Tonk Brunch has done really well, and I think that has helped other nights of the week by bringing people back after they enjoyed great food at brunch.

What’s your best piece of advice for aspiring and new entrepreneurs?

Don’t be afraid to fail, and hard work does pay off. Find something you’re passionate about and do it better than the next guy. If you are passionate about what you do, the chances of failure go way down. You would be surprised how far good old-fashioned hard work and dedication will get you in business and in life.

What is your definition of success?

My best friend is my operating partner, which wasn’t planned and happened very organically, and it doesn’t feel like work at all. This trickles down to the staff, and we have created a great culture and fun working environment. This is very satisfying and, in my mind, a great definition of success.

How do you personally overcome fear?

This is another tough question. Does it make me sound like a d*ck if I say I don’t fear anything? I guess I never look at something and have fear be a leading thought. I think, personally, I am too wrapped up and focused on the end goal that my mind doesn’t have the time to focus on the fear.

How can readers get in touch with you?

I can usually be found at the restaurant, sitting at table 10, with my laptop open, designing houses, and being a supportive boss for the restaurant staff if they get too busy and need an extra hand.

Entrepreneur Interview: Alicia Pierre, Google’s Trailblazer for Legal Industry

0 Shares:


Opinions expressed by interviewee participants are their own. 


Need a Website? The Billion Team can Help. Visit BillionHosting.com for More.

You May Also Like