Today we’d like to introduce you to Holly Adams.
Hi Holly, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
The idea for The Straw came from a mix of experience, timing, and a desire to build something rooted in community. I’ve spent nearly 30 years in healthcare leadership, much of that focused on growth, business development, and expansion. While that work was incredibly meaningful, I wanted to apply what I’d learned to something more personal — something that brings people together in a simple, joyful way.
The timing also aligned for our family. My husband, Jay, has a background in real estate and entrepreneurship, and our oldest son, Aden, earned his entrepreneurship degree from the University of Oklahoma last December and moved to Nashville shortly after. Jay and I are both originally from West Tennessee — Gleason and McKenzie — and we have family in Clarksville, so Tennessee has always been our home. Launching The Straw together felt like the right opportunity to combine our experiences and create something special.
Like most small businesses, the journey hasn’t been glamorous. There have been long days, unexpected challenges, and plenty of learning along the way. But we’ve stayed focused on what matters most — creating a welcoming place with high-quality specialty coffee, boba tea, smoothies, and dirty sodas, where people can stop, treat themselves, and feel at home. One of the most rewarding parts has been getting to know the Hermitage community and connecting with so many other local business owners. We’re excited to have launched The Straw in Hermitage and have big plans for its growth as we continue to serve the community.
We all face challenges, but looking back would you describe it as a relatively smooth road?
One of our biggest challenges has been introducing a brand-new specialty beverage concept to the community and building awareness from the ground up. We truly started from scratch — everything from developing the menu and sourcing equipment, to hiring staff and building relationships with local vendors and suppliers. Getting the word out has been an ongoing challenge, but it’s also been one of the most exciting parts of the journey. We’ve had to learn quickly how to use social media and our various online platforms to share our story, showcase our drinks, and connect with customers through photos and videos.
Like many small businesses, we’ve also had to be very intentional with limited resources — time, energy, and money. That’s forced us to be creative, resourceful, and focused on what really matters. What we’ve learned is that what resonates most with our customers isn’t perfection or polish, but honesty, genuine connection, exceptional service, and consistently delivering fresh, delicious, made-to-order beverages. Those lessons have shaped how we operate every day.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’ve spent nearly 30 years in healthcare leadership, with a strong focus on improving the patient experience and helping organizations build cultures where people feel genuinely cared for. Much of my work centered on growth, operational performance, and designing experiences that balance high standards with compassion and humanity. I also hold a PhD in Industrial and Organizational Psychology, with doctoral research focused on physician burnout, which deepened my understanding of how leadership, culture, and system design directly influence both experience and outcomes.
Those principles now come to life at The Straw through a combination of experiences and perspectives. My background in experience design and culture, my husband Jay’s expertise in real estate and entrepreneurship, and our son Aden’s innovation and passion as an early entrepreneur all come together in how we operate day to day at The Straw. Together, we’re focused on creating a welcoming environment where everyone feels seen, where customers receive exceptional service, and where every drink is thoughtfully crafted. That shared commitment to experience and community is what shapes the culture and vibe of The Straw.
Do you have any advice for those looking to network or find a mentor?
Networking doesn’t always come naturally, and it doesn’t have to be loud or transactional to be effective. What I’ve learned is that you really do need to be intentional and strategic about building a network — whether that network is large or small. Some of the most valuable connections come from simply getting to know the people around you, including neighboring business owners in your retail community. Those relationships often turn into informal mentorships built on shared experiences and mutual support.
Being active on LinkedIn and social media has also been important, not just to promote successes, but to share lessons learned along the way. People connect with honesty. In a world where everything can look polished on the surface, being real, humble, and transparent about both wins and missteps builds trust and opens the door to meaningful conversations. The strongest networks tend to grow from authenticity, not perfection.
Pricing:
- Specialty Iced Coffees range from $4.25 to $7.50
- Hot Coffee & Espresso ranges from $2.75 to $6.50
- Smoothies range from $7.24 to $8.99
- Boba Tea ranges from $5.99 to $7.99
- Dirty Sodas range from $4.49 to $6.25
Contact Info:
- Website: https://www.thestrawcafe.com
- Instagram: https://www.instagram.com/thestrawcafe
- Facebook: https://www.facebook.com/ebn400
- LinkedIn: https://www.linkedin.com/company/thestrawcafe
- Twitter: https://x.com/TheStrawCafe
- Youtube: https://youtube.com/@thestrawcafe?si=DhzC5SOII27LQNNz
- Yelp: https://www.yelp.com/biz/the-straw-hermitage
- Other: https://thestrawcafe.square.site
