FULL COMP: Restaurant Tactics, Tools, & Strategies

Office Hours: How to Clone Yourself Without Hiring

Josh Kopel — Thu, 19 Feb 2026 13:08:00 GMT

In this episode, I talk about why most restaurant owners struggle to see where their real profits are hiding. If you are not actively evaluating performance, you are guessing. I break down how to take control of your numbers and where to look first when margins start slipping.

Takeaways

Evaluate if your restaurant year was profitable or just stressful.
Join the free five-day restaurant marketing masterclass.
The Camcorder Method helps clone your knowledge effectively.
Record your processes to improve task delegation.
Define the context and importance of each task.
Establish a clear cadence for task completion.
Create a checklist for quality assurance.
Transformative results can be achieved through delegation.
Identify tasks you are tired of redoing and record them.
Engage with the podcast for more insights and resources.

Chapters

00:00 Introduction to Restaurant Success

01:35 The Camcorder Method for Efficiency

06:01 Conclusion and Call to Action

If you’ve got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

How to Build a Restaurant People Actually Want: Josh Halpern, Big Chicken & Craveworthy Brands

Josh Kopel — Tue, 02 Jun 2026 12:00:00 GMT

Celebrity can create trial. It cannot create loyalty.

Josh Halpern helped take Big Chicken from 2 units to nearly 50, but in this conversation he is clear about the trap behind celebrity-backed restaurant brands: people may come once because of the name, but they only return if the operations, service, product, and guest experience hold up.

In this episode, Josh breaks down the second question every operator has to answer: does the market already have a reason to choose this?

We talk about the difference between the shopper and the consumer, why operators confuse attention with demand, and how to build a restaurant around real guest occasions instead of wishful thinking. Josh also shares how Big Chicken thinks about LTOs, frequency, loyalty, craveability, value engineering, and the three moments that matter most in the guest journey: desire, decide, and delight.

This is the episode for operators who want to stop chasing generic traffic and start owning a specific role in their guests’ lives.

To go deeper, download the free 2026 Restaurant Playbook at joshkopel.com/square

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Seth Gerber: Your Restaurant Is a Factory

Josh Kopel — Fri, 17 Jul 2026 12:00:00 GMT

What if you can't actually manage your people, and every hour you spend trying is the reason your restaurant won't scale?

Seth Gerber co-owns MIDA, a six-restaurant Italian group out of Boston, and was a 2024 James Beard semifinalist for Best Restaurateur. He came up through Hillstone, earned his sommelier pin and an MBA, and treats outlearning everyone in the room as his only real edge.

In this conversation, we get into why you manage the structure people work in and never the people themselves, why the cinematic version of risk that bets it all on one move is a fantasy that quietly ruins operators, and why the best restaurateurs grow slower than their egos want them to.

If you're grinding inside your business and still feel like the bottleneck, this one tells you where the real problem is.

To learn more about MIDA and their growing collection of neighborhood Italian restaurants, visit midarestaurant.com.

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Kim Alter: Control Is the Growth Strategy

Josh Kopel — Fri, 12 Jun 2026 12:00:00 GMT

What if the smartest restaurant you could open wasn’t the biggest, busiest, or most celebrated, but the one you could control?

Kim Alter didn’t build Nightbird to chase stars. She built it to survive—and more importantly, to profit. In an industry obsessed with growth and recognition, she chose discipline: tight costs, small footprint, and total operational control.

In this conversation, we unpack how Kim turned a 20-seat restaurant into a high-margin business, why she was willing to run unsustainably in the short term to build long-term stability, and how consulting sharpened both her standards and her boundaries.

This is for operators ready to stop chasing validation and start building something that lasts.

To learn more about Nightbird, visit nightbirdrestaurant.com.

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Jonathan Sawyer on Building a Business That Lasts

Josh Kopel — Fri, 30 May 2025 12:00:00 GMT

I think fear is a massive motivator for so many restaurateurs. So many of us fail to make decisions that move us towards what we want because we’re busy making decisions that move us away from what we fear. But what happens when what we fear becomes our reality? What does the end of the road look like? As it turns out, it looks like a new beginning. Today we sit down with Chef Jonathan Sawyer who shares his path to success, overcoming massive setbacks, to achieve the life and career of his dreams. For more information on the chef and his restaurant, visit https://www.kindlingchicago.com/
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Revenue Beyond the Dining Room: Sam Bernstein on Turning Superfans into Six Figures

Josh Kopel — Tue, 21 Apr 2026 12:00:00 GMT

What if the most valuable seats in your restaurant aren’t in your dining room, but in your database?

Samuel Bernstein has spent the last five years proving that loyalty isn’t a punch card. It’s a revenue model. As the founder of Table 22, Sam has helped more than 1,000 operators launch subscriptions, memberships, and bundled offers that routinely generate hundreds of thousands of dollars in high-margin revenue.

In this conversation, we get into why most “clubs” fail, how to design offers rooted in what guests actually care about, and how to pressure-test whether your concept has a five-figure upside or a six-figure one. We also break down his systems, marketing playbooks, and AI-powered insights that turn creativity into consistency.

If you’re serious about building revenue you can forecast, and fund real growth with, this episode is your blueprint.

To learn more about Table 22 and how they help restaurants build recurring revenue, visit table22.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Natasha McIrvin on Mastering Surprise and Delight

Josh Kopel — Tue, 17 Jun 2025 12:00:00 GMT

Our guests, even our most loyal guests, can cook at home. They don’t come to us for nourishment, they come to us for entertainment. Food and beverage done well is performance art and few have done it better than Eleven Madison Park. Today we chat with Natasha McIrvin, former head of the dreamweaver program at EMP. Her job was to build a system that ensured surprise and delight were baked into every guest experience. In our conversation she shares the system she built and the tactics she used to transform servers into the weavers of dreams. To check out what she’s working on now visit https://www.thankyou.nyc/
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Unlocking Belonging: Dan Berger’s Secrets to Connection and Lasting Impact in Hospitality

Josh Kopel — Fri, 21 Feb 2025 13:00:00 GMT

Belonging is the foundation of hospitality, but how often do we stop to understand it—truly understand it? Dan Berger has built his career and his life around solving the belonging crisis. From a $100M tech exit to crafting transformative retreat spaces, Dan’s journey is a masterclass in creating spaces and systems that foster connection. In this episode, we explore how his personal story shaped his professional success, why belonging matters now more than ever, and how restaurant owners can turn connection into their most powerful tool for growth.
For more on his groundbreaking work with Assembly Hospitality Group or to explore his insights on belonging, visit https://www.assemblyhospitality.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Leadership Extends Beyond Titles: Warren Rustand on Living With Purpose and Discipline

Josh Kopel — Fri, 24 Apr 2026 12:00:00 GMT

Warren Rustand is the most successful human I know.

Warren is a basketball hall of famer, he's served US presidents, been the CEO of 10 companies and mentor to countless CEO's and, candidly, he's been an amazing father, husband and friend.

Today, Warren will give you the tactics, tools and strategies he's used to live the life of his dreams.

For more on Warren or to buy his book visit https://warrenrustand.com

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Today’s episode is also brought to you by Table 22. Build predictable revenue outside your four walls with subscriptions, memberships, and product drops. Table 22 helps you design it and shows you the numbers before you commit. Try it free at table22.com.

Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Prestige Is Overrated: Jeff Bell on What Actually Keeps a Bar Alive

Josh Kopel — Tue, 28 Oct 2025 12:00:00 GMT

What if chasing prestige meant sacrificing everything else?

For Jeff Bell, managing partner at the iconic PDT in NYC, bartending has never just been about cocktails—it’s about culture, connection, and the quiet cost of longevity.

In this episode, he shares what 15 years inside one of the world’s most celebrated bars has taught him about endurance, humility, and the evolution of hospitality. We get into why bartending is both beautiful and brutal, how alcohol amplifies more than it numbs, and what makes a bar truly last. This isn’t about kitschy phone booths or speakeasy gimmicks—it’s about the discipline and heart behind enduring relevance.

If you’ve ever wondered what it really takes to build something timeless, this is that conversation.

To learn more about PDT and their award-winning cocktail program, visit pdtnyc.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Jon Murray: Get More Profit From Your People

Josh Kopel — Tue, 04 Aug 2026 12:00:00 GMT

What if spending more on your staff is the fastest path to a more profitable restaurant?

Jon Murray washed dishes at Applebee's and spent six years in music before rising to Chief Restaurant Officer at Indigo Road, running more than 20 concepts on someone else's terms. Then he walked away to build Noko and Kase in East Nashville on a people-over-profit model most operators would call reckless.

In this conversation, we get into why he hands 5.5% of sales back to his team, how four-day workweeks and free therapy dropped his turnover to 15% in an 80% industry, and why he believes loving your people is the real driver of margin.

If you think you can't afford to treat your people well, this one will change the math.

To learn more about Noko and Kase, visit nokonashville.com.

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Mike Willard on choosing the right POS system

Josh Kopel — Tue, 12 Mar 2024 12:00:00 GMT

For many of us, our point of sale system will be one of the largest investments we make when opening our restaurants. It’s also one of the most critical. None of us got into this industry to become technologists and so I thought it wise to discuss the best practices and mistakes to avoid with a POS expert. Mike Willard, owner of Washburn POS, is that expert. Mike has spent decades in the POS industry and today he runs us through how these devices have evolved over the last several years and how to get the most out of our investment.

For more information on Mike and Washburn POS, visit https://www.washburnpos.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Ryan Volberg: Double Revenue Without New Guests

Josh Kopel — Tue, 11 Aug 2026 12:00:00 GMT

What if the new customers you keep chasing are the reason your restaurant isn't growing?

Ryan Volberg has spent more than two decades building the tools restaurants actually needed, from the first cloud POS to earned wage access. Now, as founder of Guestologie, he's attacking the most expensive blind spot in hospitality: the anonymous guest who walks in, gets seated, and leaves without anyone realizing they could have been a regular.

In this conversation, we get into why frequency beats acquisition every time, why status is the cheapest loyalty tool you own while discounts are the most expensive, and how to grow revenue from the guests already sitting in your dining room.

If you're spending to fill seats instead of keeping the right ones, this one earns its time.

To learn more about Guestologie and how they help restaurants see and keep their highest-value guests, visit guestologie.com.

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From Unknown to Unstoppable: How Ivan Iricanin Made Balkan Cuisine Go Viral in America

Josh Kopel — Tue, 15 Jul 2025 12:00:00 GMT

What does it take to introduce an entire country to a cuisine they’ve never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country.
In today’s episode, Ivan breaks down how he created product-market fit where none existed, scaled a culturally unfamiliar concept into a household name, and mastered the economics of an unlimited tasting menu—without racing to the bottom. You’ll hear how he used hospitality as a weapon, designed operations for profitability, and built a team that could support explosive growth in both the U.S. and abroad.
If you’re sitting on an unconventional idea or wondering how to scale in a crowded market, this one’s for you. To learn more about Ambar and the group behind one of the most successful Balkan concepts in the world, visit https://www.ambarrestaurant.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Adam Weisblatt: How Smaller Restaurants Win

Josh Kopel — Fri, 07 Aug 2026 12:00:00 GMT

What if the smartest way to grow in a market full of closures is to keep every restaurant small?

Adam Weisblatt co-founded Last Word Hospitality and turned Found Oyster, a 777-square-foot oyster bar, into a seven-restaurant group that keeps expanding while famous names around it close.

In this conversation, we get into why a tiny footprint takes the pressure off your rent and your margins, why he builds every concept around talented people instead of clever ideas, and why making your operators owners is the only way to grow without burning out.

If you're convinced you need a bigger room to make real money, this one will change how you think about scale.

To pre-order his upcoming book, For the Love of Restaurants, visit https://a.co/d/0cGZmQ5t.

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Leading with Focus: Peter Newlin on Revolutionizing Suburban Dining

Josh Kopel — Fri, 20 Feb 2026 13:00:00 GMT

In today’s conversation, we explore Peter’s journey from outdoor enthusiast to restaurant innovator, his vision for disrupting suburban dining, and the critical role of AI and intentionality in shaping the future of hospitality. If you’ve ever wondered how to build a thriving business while staying grounded, this episode is for you.

For more information on the Gastamo Group and their innovative concepts, visit https://www.gastamogroup.com.

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Build the People, Then the Brand: Scott Redler on Culture, Accountability, and Scalable Success

Josh Kopel — Fri, 23 Jan 2026 13:00:00 GMT

What if the real reward in restaurants isn’t the exit, but the impact?

Scott Redler didn’t just co-found Freddy’s Frozen Custard & Steakburgers, he scaled it to 400+ units without losing his soul.

In this episode, we get into the mindset shifts that made that possible: from hiring like your business depends on it (because it does), to giving GMs ownership in everything but name. Scott shares how he built a culture of transparency and accountability, why the “no-jerk rule” matters more than a resume, and how he chose franchisees who shared his values, not just his ambitions.

For operators who care about building something bigger than themselves, this is a masterclass in scaling with intention, and not ego.

To learn more about Mocha’s Coffee & Eatery, visit mokasusa.com

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Creating a Community of Superfans: Why Mahesh Sadarangani Believes Culture Beats Coffee Every Time

Josh Kopel — Mon, 16 Feb 2026 13:00:00 GMT

What if your guests aren’t buying what’s on the menu, they’re buying who you are?

That’s the philosophy guiding today’s guest, the CEO of Philz Coffee and the man behind some of the most successful turnarounds in hospitality. After scaling Wingstop and reviving Chuck E. Cheese, Mahesh didn’t come to Philz for the margins, he came for the mission.

In this conversation, Mahesh breaks down why culture is the only sustainable advantage, how he trimmed 87 priorities down to five that actually mattered, and the high-stakes leadership moves required to reignite passion from the top down. We also unpack the loyalty trap most brands fall into, and how Philz is turning casual customers into community superfans.

This isn’t just about fixing broken brands. It’s about leading with clarity, choosing people over product, and building a coffee shop that everyone has to visit and no one wants to leave.

To learn more about Philz Coffee and their community-driven mission, visit philzcoffee.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Office Hours: Why You Shouldn’t Reward Regulars

Josh Kopel — Thu, 11 Dec 2025 13:00:00 GMT

Today I dig into what customer loyalty really means and why so many programs miss the mark. Loyalty is not about discounts. It is about access, recognition, and the feeling of being valued. I break down how small moments of surprise and genuine connection can drive more repeat visits than any points system. If you want your guests to come back more often and spend more when they do, these strategies will help you build relationships that last.

Takeaways

Loyalty should be about access, not just perks.
Recognition is key to building emotional equity.
Surprise elements in loyalty programs enhance customer engagement.
Creating thresholds in loyalty fosters a sense of belonging.
Handwritten notes can significantly improve customer relationships.
Loyalty programs should focus on privilege rather than discounts.
Emotional economics can drive customer loyalty effectively.
Regulars should feel special through personalized experiences.
Surprise and delight can differentiate your restaurant from competitors.
Tracking changes in loyalty strategies can reveal valuable insights.

Chapters

00:00 Introduction to Hospitality Insights

01:26 Rethinking Customer Loyalty

05:48 Creating Emotional Connections with Guests

How to Hack 3rd Party Delivery: Anand Tumuluru on profitable growth through 3rd party delivery

Josh Kopel — Mon, 09 Feb 2026 13:00:00 GMT

What if delivery isn’t a cost center, but your biggest growth engine?

Most restaurant operators still treat delivery like a necessary evil. Today’s guest knows better. What started as a delivery-only restaurant in India turned into a blueprint for Loop, a platform now powering $4 billion in digital restaurant ordering.

In our conversation, Anand shares how he turned operational obsession into competitive advantage, what it really means to “win the algorithm,” and why delivery isn’t the end game, it’s the front door to growth. We get into the economic shifts redefining restaurant success, how digital ordering became the new drive-thru, and why resisting delivery is like ignoring your best customers.

If you’ve ever felt stuck between low margins and rising demand, this conversation will change how you see your business, and highlight where the real opportunity lives.

To learn more about Loop and how they’re helping restaurants grow with delivery, visit loopai.com.

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You Can’t Rebrand Culture: Mike Smith on Reviving a Brand Without Losing Its Soul

Josh Kopel — Fri, 13 Feb 2026 13:00:00 GMT

What if your biggest marketing asset isn’t your food or your logo, but your team?

Mike Smith didn’t build his career by following trends. As the president of Moe’s Southwest Grill, he’s championing a radical shift in how we think about fast casual: less transaction, more transformation.

In this conversation, Mike shares why brand is culture, how real loyalty is built inside the four walls, and why treating people like line items kills growth before it begins. We get into hiring with intention, empowering teams to act with personality and how value can still win in a discount-fatigued world.

For any operator struggling to balance margins with meaning, this one hits home.

To learn more about Moe’s Southwest Grill, visit moes.com.

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Office Hours: Doing Less To Earn More

Josh Kopel — Thu, 15 Jan 2026 13:00:00 GMT

In this episode, I talk about why the start of a new year feels especially challenging for so many restaurant owners. The issue is rarely effort. It is usually a lack of focus. I break down why unclear marketing, scattered offers, and weak pricing strategies quietly hurt profitability. We dig into how to better understand your business model, narrow your services, and create clear calls to action that actually convert. If you want to engage customers more effectively and improve your bottom line, this is a strong place to start.

Takeaways

Evaluate what really happened with your goals in 2025.
Focus on proven strategies for real growth.
More work does not equate to more money.
Each service in a restaurant is a separate business.
Narrow down to your hero service for marketing.
Make one clear ask to your customers.
Pricing should reflect the value provided.
Perceived value can enhance customer experience.
Avoid spreading yourself too thin with multiple offers.
Reflect on where you can streamline operations for profit.

Chapters

00:00 New Year, New Strategies for Restaurant Growth

01:46 Understanding the Restaurant Business Model

05:05 The Importance of Focused Marketing

08:24 Pricing for Profit and Perceived Value

Shannon Smith on building a great business through storytelling

Josh Kopel — Tue, 17 Dec 2024 13:00:00 GMT

Learning how to tell a great story will make you popular at the next cocktail party you attend but there are some other unexpected benefits. Meet Shannon Smith, an accidental chef that has built a massive private dining business and launched a successful cookbook off the back of what can only be described as world-class storytelling. Today Shannon sits down to share her story with us so that we can learn how to tell our story in a way that turns heads and creates fans.

For more information on the chef, visit https://chefshannon.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Matt Smith on how define and execute great marketing

Josh Kopel — Tue, 04 Jul 2023 12:00:00 GMT

Matt Smith has been the marketing mastermind behind some of the most innovative brands over the last decade. His work with the Simmer Group, Madera, and One Table Restaurant brands has taken him from executive to thought leader within our industry. In our conversation today, we discuss his latest move to the experiential dining group Milkshake Concepts and his plan to help the company scale up by creating massive awareness.

For more information on Milkshake Concepts, visit https://www.milkshakeconcepts.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Restaurants Are the Launchpad: Anthony Mangieri on Bridging Hospitality and Grocery

Josh Kopel — Fri, 27 Mar 2026 12:00:00 GMT

It feels like it would be glamorous to be a pioneer of a new cuisine in a new city but rarely does that translate into success.

It’s hard enough to sell something someone has heard of before. Today we sit down with the exception to the rule. Chef Anthony Mangieri is almost singularly responsible for the introduction of neapolitan pizza to New York.

He’s built a reputation for himself while building awareness for his greatest passion. We discuss, what it took to inform the market, the evolution from chef to restaurateur, and the path from that restaurant to the local grocer’s freezer section.

For more information on the chef and his concepts, visit https://unapizza.com/.

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Today’s episode was brought to you by Loop AI. If you want better visibility and control over your delivery business while protecting your margins, find out how Loop AI can help at loopai.com.

Office Hours: How Guests Decide Where to Eat

Josh Kopel — Thu, 22 Jan 2026 13:00:00 GMT

In this episode, I explain why your website is either helping your restaurant grow or quietly costing you business. Most restaurant sites look fine but fail to answer the questions guests actually care about. I break down what your website is supposed to do, how emotion drives decisions, and why clarity matters more than clever design. If your site is not converting visitors into guests, this conversation will change how you think about it.

Takeaways

Evaluate your restaurant's goals for the new year.
Focus on real growth strategies, not just cost-cutting.
Your website should evoke emotions, not just list offerings.
Answer critical questions on your website to aid decision-making.
Identify what makes your restaurant unique in the market.
Clarify who your restaurant is for on your website.
Define how your restaurant fits into customers' lives.
Limit calls to action on your website to reduce decision fatigue.
Show the effort behind your offerings to engage customers emotionally.
Ensure your website invites customers into your restaurant's world.

Chapters

00:00 Introduction to Restaurant Growth Strategies

01:46 The Importance of Your Restaurant's Website

05:38 Critical Questions for Website Effectiveness

09:01 Emotional Engagement and Website Design

Max Schauff & Tom Tolbert on the hidden profit centers in your business

Josh Kopel — Tue, 05 Nov 2024 13:00:00 GMT

Imagine a world where you sign up to work with a company that promises to help you drive revenue and you never pay them a dollar–rather, they pay you. This was the dream of Max Shauff when he created LineLeap, an app that helps bars, nightclubs, and venues capitalize on the existing demand from their patrons. Today we sit down with Max and his colleague Tom Tolbert to discuss how this small startup has grown to over 500 venues, gained over one million users, and how their platform can add overhead free dollars to your bottom line.

For more information about LineLeap and to earn $500 per venue referral, visit ⁠https://www.lineleap.com/⁠.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

John Cassetta on avoiding insurance pitfalls

Josh Kopel — Fri, 25 Aug 2023 12:00:00 GMT

Is one million dollars too much insurance coverage or not enough? How does my insurance coverage need to change as I go from one location to many? For many of us, we sign up for insurance when we sign our lease and don’t think about it again until we really need it. But having the right coverage can mean the difference between a second chance and a final chapter. Today we sit down with John Cassetta of CoverWallet to discuss the things to consider and the mistakes to avoid when choosing the right insurance coverage for our restaurants.

For more information on John and Coverwallet, click here.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Brand Clarity Wins Markets: Jeff Fenster on Turning Everbowl Into a Growth Machine

Josh Kopel — Fri, 03 Apr 2026 12:00:00 GMT

During our time in this industry we’ve watched countless healthy restaurant concepts go under.

But today’s guest, Jeff Fenster, seems to have finally figured it out. His concept, Everbowl, has scaled massively over the last few years despite an economic downturn and a global pandemic.

We sit down to discuss the strategy he used to become massively successful in a vertical that seemed destined for failure.

For more information on Everbowl, visit https://www.everbowl.com/.

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Alisa Cohn on how to grow your leadership to grow our business

Josh Kopel — Tue, 31 Oct 2023 12:00:00 GMT

No matter where we are in our lifes or careers, we could benefit from coaching. The greatest athletes in the world have coaches and for an obvious reason: investing in our betterment improves every aspect of our lives. Today we chat with Alisa Cohn, a famed executive coach who’s worked with the best of the best. In our conversation, she shares the tactics, tools and strategies she’s used to make the best even better.

That’s Alisa Cohn! You can pick up her book From Start-Up to Grown-Up: Grow Your Leadership to Grow Your Business wherever books are sold.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Rethinking the Restaurant Model: Angell Tsang’s First-Principles Playbook for Profitable Delivery

Josh Kopel — Tue, 17 Mar 2026 12:00:00 GMT

What if the reason your restaurant feels complicated… is because you never questioned the system you inherited?

Angell Tsang didn’t come up in restaurants, he came up in tech. So when he got pulled into launching a Chinese takeout concept in Austin, he didn’t start with a POS, a lobby, or third-party apps. He started with a browser and a blank page.

In this conversation, we get into how Angell built a cloud-based restaurant before “ghost kitchens” were a trend, why rejecting cash and eliminating legacy hardware gave him control, and how borrowing D2C marketing strategies from e-commerce unlocked predictable, data-driven growth.

This is a masterclass in first principles; proof that when you stop copying the industry and start interrogating it, you can build something simpler, smarter, and far more profitable.

To see how Tso Chinese Takeout built a browser-first, delivery-driven restaurant model, visit tsochinese.com

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Dashboards Don’t Fix Restaurants: Saleem Khatri on Turning AI Into Daily Profit

Josh Kopel — Tue, 10 Mar 2026 12:00:00 GMT

What if the reason you’re not more profitable isn’t effort, but clarity on what to fix next?

As CEO of Lavu and the force behind Marty, an AI layer built for operators, Saleem isn’t interested in prettier dashboards or yesterday’s reports. He’s focused on something far more dangerous—and far more valuable: telling you exactly what to fix today to put more cash in your bank account tomorrow.

In this conversation, we get into why POS is already commoditized, why most data tools create the illusion of control, and how AI can surface the three decisions that actually move the needle.

If you’re tired of tracking problems instead of solving them, this conversation is your wake-up call.

To learn more about Lavu, visit lavu.com.

_________________________________________________________

Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Loyalty Is a Growth Weapon: David Zhao on Scaling Restaurants Through Fan Ownership

Josh Kopel — Fri, 13 Mar 2026 12:00:00 GMT

It’s my pleasure to interview the industry leaders of today and ask the questions we’re all thinking of. But it’s my privilege to present to you the industry thought leaders of tomorrow. Today we sit down with David Zhao, co-founder of the Chubby Group, to discuss how they’re rapidly scaling their restaurant concepts globally through innovative joint ventures and growing their fanbase by the tens of thousands using an innovative approach to loyalty programs. Buckle up because this conversation is going to leave you questioning everything you believed about how to grow a successful restaurant group.

For more information on his restaurant group, visit https://chubbygroup.com/.

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Today’s episode was brought to you by Loop AI. If you want better visibility and control over your delivery business while protecting your margins, find out how Loop AI can help at loopai.com.

Office Hours: Sell the Thing People Dream About

Josh Kopel — Thu, 04 Sep 2025 12:00:00 GMT

In this episode, I explore the critical role of signature dishes in restaurant marketing. I share why effective marketing is less about offering a large menu and more about creating standout items that truly resonate with guests. I walk through strategies for identifying, crafting, and promoting a signature dish so it becomes a magnet that draws customers in and keeps them coming back. I also highlight the importance of consistency in execution and show how building a brand story around that dish can strengthen engagement and loyalty.

Takeaways:

Most restaurant marketing fails because it's built on guesswork.
Menus don't go viral. Heroes do.
Create the thing the guests dream about.
People don't remember lists, they remember legends.
Your signature item sets expectations.
Rituals turn signatures into traditions.
It's a magnet and it functions like one.
Give it an iconic name and a one-sentence story.
In today's competitive landscape, it just isn't enough.
If this conversation made you realize the gourmet you need to magnet.

Chapters

00:00 Introduction to Full Comp and Restaurant Marketing

01:44 The Importance of a Signature Dish

05:38 Operationalizing and Ritualizing Your Signature Item

Office Hours: Discounts Are a Tax on Weak Storytelling

Josh Kopel — Thu, 30 Oct 2025 12:00:00 GMT

In this episode, I break down why discounting is one of the biggest traps in the restaurant industry and how it can actually hurt your brand long term. I explain how to build real value through storytelling and emotional connection instead of cutting prices. You’ll learn how to create scarcity, meaning, and loyalty that drive both profit and trust—without relying on discounts to fill your seats.

Takeaways

Discounting attracts deal seekers, not true believers.
Sell meaning, not math; value is a feeling.
Scarcity builds desire, while discounting builds doubt.
A full room doesn't equate to a full bank account.
Profit is the cure; busy is just a drug.
Kill blanket discounts for a week to assess impact.
Highlight the story behind high-margin items.
Replace discounts with scarcity plays.
Track margin instead of traffic for better insights.
Rewrite marketing messages to focus on meaning.

Chapters

00:00 Introduction to Restaurant Marketing Strategies

01:50 The Dangers of Discounting

05:39 Building Value Through Meaning and Scarcity

Lauren Fernandez on Perfecting Restaurant Profitability

Josh Kopel — Fri, 19 Dec 2025 13:00:00 GMT

Lauren Fernandez went from working in restaurants, to working on restaurants, to influencing the industry at scale. After cutting her teeth as a corporate executive turned franchisee, she’s taken the lessons she’s learned and crafted not only an educational platform, but an investment engine for those that come after her.

Today, we discuss what she's built and how it works to ease the burden of independent restaurateurs.

For more information on Lauren and Full Course, visit https://www.fullcourse.com/
_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Retirement Is a Trap: Derek Coburn on Redefining Success, Health & Legacy

Josh Kopel — Tue, 12 Aug 2025 12:00:00 GMT

What if the goal wasn’t retirement—it was alignment?

Derek Coburn spent decades helping high-net-worth clients chase the dream of early retirement. Today, Derek argues for a radical new philosophy: build a life so meaningful, you wouldn’t want to retire from it.

In this conversation, we dig into the emotional and financial toll of deferring joy, how rethinking retirement can restore time, money, and purpose, and why investing in your relationships, health, and energy yield the greatest ROI. Derek’s not pitching escapism—he’s showing us how to design a life with nothing to run from.

To learn more about his book Let’s Retire Retirement, visit https://www.derekcoburn.com/.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Dustin Valette on unlocking success through powerful partnerships

Josh Kopel — Fri, 19 Apr 2024 12:00:00 GMT

I think we’ve seen in recent years that we get further faster when we work together. Few individuals exemplify this ideology more than chef Dustin Valette. Through strategic partnership, the chef has managed to grow a profitable restaurant, a successful wine brand, and contribute greatly to his community and our industry. Today we sit down to discuss how to build these valuable relationships and how to leverage them for the greater good.

For more information on the chef and his restaurant, visit https://www.thematheson.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: The most profitable way to grow a restaurant

Josh Kopel — Thu, 13 Mar 2025 12:00:00 GMT

In this episode, I’m tackling one of the biggest traps restaurant owners fall into—the idea that more locations automatically mean more profit. The truth? Scaling too soon can sink your business faster than a slow Tuesday night. I’ll break down how to know if you’re actually ready to expand, why strong leadership is non-negotiable, and how to squeeze every ounce of profit from your existing operation before even thinking about a second location. Plus, I’m sharing smart growth strategies—like diversifying revenue streams and testing new concepts—that can set you up for long-term success without unnecessary risk. Let’s get into it.

Takeaways

80% of restaurants barely break even.
You don't need more restaurants, you need better restaurants.
Bad expansion kills more restaurants than bad food.
More seats does not equal more money.
Before you scale outward, scale upward.
Audit your first location.
Find your revenue leaks.
Test first with pop-ups or ghost kitchens.
Smart growth builds empires.
Expand when you're ready, not just because you're impatient.

Chapters

00:00 Introduction to Restaurant Profitability Challenges

02:08 Understanding When to Expand Your Restaurant

05:55 Strategies for Smart Growth and Expansion

Bonus Episode: $5,000 Mondays

Josh Kopel — Sun, 24 Dec 2023 13:00:00 GMT

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy!

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:

⁠Yelp for Restaurants Podcasts⁠

⁠Restaurant expert videos & webinars⁠

Niko Karatassos on lessons learned from over 40 years in business

Josh Kopel — Tue, 13 Feb 2024 13:00:00 GMT

Everyone loves a mom and pop restaurant. For some families, it’s a direct path to generational wealth. For others, it can be an anchor, tying future generations to 100 hour weeks and a high stress lifestyle. Today we sit down with Niko Karatassos to share a success story. Niko’s father opened their first restaurant back in 1979 and many decades and restaurants later, the company is still thriving. Niko shares the path and the best practices that have led to his family's success.

For more on the family and their restaurant group, visit https://buckheadrestaurants.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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When Staying Small Wins: Fred Piehl on Profit, Joy, and Running Restaurants That Don’t Own You

Josh Kopel — Fri, 09 Jan 2026 13:00:00 GMT

What if staying small was actually the boldest move you could make in restaurants?

Fred Piehl didn’t come to San Diego chasing an empire; he came with Paris training, a place to sleep, and a 30–seat bistro he found on Craigslist that became The Smoking Goat.

In this conversation, we break down why he and his wife Tammy treat restaurants like “leaky buckets,” how he built a life where skiing trips, summers in New Hampshire, and family dinners matter as much as Saturday covers and how he’s resisted the pressure to scale for so many years.

For operators who feel owned by their restaurants, this is a blueprint for taking your time, your profitability, and your joy back.

To learn more about The Smoking Goat and One Door North, visit thesmokinggoatrestaurant.com.
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The Prince of Portland: Celebrity Chef Gregory Gourdet

Josh Kopel — Fri, 05 Dec 2025 13:00:00 GMT

When you open a restaurant you've investing in more than a business, you're investing in a community. As we change and evolve as individuals so do our communities and few places more beautifully illustrate this capacity to change more than Portland, Oregon.

Today's we chat with, Portland's adopted son, Celebrity Chef Gregory Gourdet. Instead of staking his claim in his hometown of New York or following the trends out to Los Angeles, Gregory has chosen to walk a more complicated path, using this talent and his food to help mend together a community that is still struggling to become the best version of itself.

For more on the chef visit https://www.gregorygourdet.com

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Best of: Paul Pruitt on holistic hospitality

Josh Kopel — Fri, 06 Jan 2023 13:00:47 GMT

To call Paul Pruitt a restaurant consultant fails to describe the depths of his contributions to our industry. Paul is a hospitality futurist who, in the decade I've known him, has predicted every major evolution that our industry has experienced.
In this episode, Paul and I discuss the future of our industry and how holistic hospitality could be the solution to all that ails us.

For more information on New School, visit http://newschoolconsulting.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Anne Beiler on mastering leadership skills to change your life

Josh Kopel — Tue, 16 Apr 2024 12:00:00 GMT

Three words for you: global pretzel empire. Today we’re chatting Anne Beiler, the founder of Auntie Anne’s Pretzels and the author of the book Overcome and Lead. We sit down to discuss the best practices she honed while scaling this company and the lessons she learned along the way. Time and time again, we keep hearing the same foundational idea revisited: personal growth is professional growth.

To check out her book look for Overcome and Lead wherever books are sold.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Borrow a Chef

Josh Kopel — Sun, 14 Jan 2024 13:00:00 GMT

__________________________________________________________

⁠Yelp for Restaurants Podcasts⁠

⁠Restaurant expert videos & webinars⁠

Jason Berry on four day workweeks and fruitful partnerships

Josh Kopel — Fri, 27 Oct 2023 12:00:00 GMT

Regardless of industry, starting and growing a business is a painful process. It hasn't been a perfect road, but Jason Berry of Knead Hospitality has worked to create a more sustainable path. From four day workweeks to blissful partnerships, today Jason shares the recipe he’s created for a better business and a better life.

For more information on Knead Hospitality, visit https://www.kneadhd.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Office Hours: Design Each Daypart as Its Own Business

Josh Kopel — Thu, 09 Oct 2025 12:00:00 GMT

In this episode, I dive into how to market restaurants more effectively by treating each service as its own unique offering. I explain why lunch, dinner, and brunch each need clear promises and tailored marketing, and how productizing those services can transform customer acquisition. I break down the phased approach I use to launch them and the strategies that actually move the needle on performance.

Takeaways

Each service is a standalone product with a single obvious promise.
Lunch is not just food earlier; it's a promise of speed and certainty.
Different services cater to different customer needs and experiences.
Your website should route customers to the service they want.
Marketing should focus on one service at a time for better results.
Creating a clear offer and ritual for each service is essential.
Measure the success of your marketing efforts consistently.
Product market fit is crucial for customer acquisition.
Awareness builds on the momentum of a strong service offering.
Tailor your marketing message to fit into customers' lives.

Chapters

00:00 Introduction to Restaurant Marketing Strategies

01:49 Understanding Different Service Times

05:39 Productizing Each Service for Success

08:51 Implementing and Measuring Marketing Strategies

Episode 2: The Future of Restaurant Development

Josh Kopel — Mon, 07 Apr 2025 12:00:00 GMT

With neighborhoods devastated and operators forced to relocate, how will the fires reshape the restaurant landscape in Los Angeles? Development expert Jerry Prendergast has overseen hundreds of restaurant projects, and today, he unpacks the real estate shifts, leasing opportunities, and market trends emerging in LA’s hospitality scene. He also shares how operators across the country can rethink expansion, negotiate better leases, and position themselves for long-term success in a rapidly changing industry.

This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA’s restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Office Hours: Your Menu Isn’t Too Long…It’s Too Lazy

Josh Kopel — Thu, 06 Nov 2025 13:00:00 GMT

In this episode, I dig into how smart menu design can completely transform your restaurant’s performance. I explain how structure, storytelling, and price positioning shape the guest experience and directly impact profitability. You’ll learn how to streamline decisions, highlight your most profitable items, and turn your menu into one of your most powerful marketing tools.

Takeaways

Structure is key to a profitable menu.
Cutting choices, not items, improves decision-making.
Menus should guide the guest's journey logically.
Price positioning enhances perceived value.
Storytelling in menu descriptions increases sales.
Emotional language resonates more than technical jargon.
Observing guest behavior can identify menu choke points.
Clear section headings improve menu navigation.
Pricing anchors make items feel more affordable.
Redesigning menus can reduce decision time.

Chapters

00:00 Introduction to Restaurant Marketing Masterclass

01:02 Understanding Menu Structure for Profitability

03:17 Designing Menus for Decision Efficiency

05:12 The Importance of Price Positioning

06:11 Crafting Emotional Menu Descriptions

07:38 Actionable Steps to Improve Your Menu

Jack McGarry on Becoming The Best and The Aftermath of Excellence

Josh Kopel — Tue, 24 Jun 2025 12:00:00 GMT

Jack McGarry has achieved the accolades most of us dream about. He’s been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that’s not the end of Jack’s story. Since hitting the top, Jack has redefined excellence through the lens of bar ownership and has spent the last several years working to become the best owner he can be. Today, we discuss what that looks like in theory and how it manifests itself in practical application. For more information on The Dead Rabbit, visit https://thedeadrabbit.com/
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Case for Bold Action: Johno Morisano on What It Took to Build the Country’s Best Restaurant

Josh Kopel — Tue, 06 Jan 2026 13:00:00 GMT

What if the best restaurant stories aren’t about food—they’re about identity, risk, and reinvention?

Johno Morisano didn’t set out to open a restaurant—he set out to escape. But a chance encounter with a Greyhound bus station, and later, chef Mashama Bailey, sparked something deeper: a creative and cultural reckoning that became The Grey.

In this conversation, we unpack how Johno turned personal uncertainty into professional clarity, why the partnership with Mashama worked when others would have failed, and how building a restaurant from scratch became an act of redemption. We get into what it really takes to thrive in a small market, how to build a business that feels like it belongs, and why chasing growth without meaning almost cost him everything.

This isn’t about real estate or restaurants. It’s about what happens when you finally stop running—and start building.

For more on The Grey and his work with Mashama Bailey, visit thegreyrestaurant.com.
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Invent Less, Execute More: Chris Gannon’s Hard Truth About Scaling BOLAY

Josh Kopel — Tue, 30 Dec 2025 13:00:00 GMT

What if the biggest threat to your restaurant’s success isn’t a lack of ideas—but too many of them?

Chris Gannon built BOLAY with the DNA of a legacy brand—his father helped launch Outback Steakhouse. But unlike the bloomin’ days of casual dining, fast-casual success demands ruthless focus.

In this episode, Chris shares how over-innovation almost broke his business, why the need to be creative can kill consistency, and the real lesson behind scaling a scratch-made concept. We get into why most founders outgrow their own systems, how a background in marketing helped him build culture from day one, and the power of saying no to the next shiny object.

If you’re trying to grow without losing your soul—or your sanity—this one’s for you.

To learn more about BOLAY and their mission to make bold, fresh food fast, visit bolay.com
_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Fun Is Non-Negotiable: Andy Shallal on Culture, Crisis, and Building Restaurants That Save Lives

Josh Kopel — Tue, 25 Nov 2025 15:00:00 GMT

What if the only way to build a restaurant worth running was to make it fun—even in crisis?

Andy Shallal didn’t set out to be a restaurateur. He left a stable path in medical science, waited tables to get by, and discovered something powerful: hospitality could be a vehicle for joy, justice, and deep human connection.

In this episode, Andy shares how he built Busboys and Poets into a mission-driven brand that prioritizes people over profits—and why “fun” is his north star, even through economic collapse and a global pandemic. We get into the power of quitting the wrong path, how food becomes a spiritual force, and why transparency and storytelling matter more than ever.

If you’ve ever wondered whether restaurants can still change lives, this conversation is your answer.

To learn more about Busboys and Poets, visit busboysandpoets.com.

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Office Hours: Stop Chasing Customers & Start Programming Behavior

Josh Kopel — Thu, 28 Aug 2025 12:00:00 GMT

In this episode, I dive into the biggest mistakes operators make when it comes to restaurant marketing—and why most of us are focused on the wrong things. I break down the myth that awareness equals success and explain why understanding your customer’s behavior matters more than visibility. We get into the strategies I’ve used to align with what guests already want, how to create urgency that drives action, and the systems that turn casual interest into consistent bookings.

Takeaways:

Most restaurant marketing fails because it's built on guesswork.
Awareness doesn't pay the rent, behavior does.
If it doesn't move a booking, a purchase or return visit, then it's just noise.
We want to align with behavior, not alter it.
Triggers turn offers into rituals.
The fastest money you can make is in the list you already own.
Stop chasing strangers while your regulars gather dust.
Create experiences that use desire that already exists.
If it wouldn't move you, it probably won't move them.
Your marketing must move the needle in your business.

Chapters
00:00 Introduction to Restaurant Marketing Challenges

02:44 Understanding Customer Behavior and Marketing Effectiveness

05:39 Strategies for Effective Restaurant Marketing

Stop Playing It Safe: Katherine Miller on the Real Risk of Staying Apolitical

Josh Kopel — Tue, 09 Dec 2025 13:00:00 GMT

What if staying quiet is the riskiest move you can make?

Katherine Miller built her career where politics and policy collide—and she’s not afraid to bring chefs into the fight. From her early days in democratic campaigns to working with global nonprofits and the UN, Katherine’s mission has been clear: empower the most trusted voices in food to influence the systems that shape it.

In this episode, we dig into why chefs are uniquely positioned to drive real change, how restaurant owners can speak up without alienating guests, and the surprising cost of silence in today’s political climate. She shares a clear, actionable framework for advocacy and explains why being apolitical doesn’t protect you—it sidelines you.

For any operator wondering how to take a stand without losing their seat at the table, this is the conversation you’ve been waiting for.

To learn more about her work and pick up a copy of At the Table, visit table81.com.

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Grow Deep, Not Wide: Mark Rampolla’s Five-Year Rule for Building Brands That Last

Josh Kopel — Fri, 03 Oct 2025 12:00:00 GMT

What if your next move isn’t another location—it’s owning a moment in your guest’s life?

Mark Rampolla built ZICO into a category and now backs founders with a $600M fund; his playbook is built for operators under pressure. We talk about the five-year reality of product-market fit, why velocity per store beats “more units,” and how owning a specific occasion (post-workout, post-shift, post-party) unlocks scale.

Mark breaks down risk discipline—grow deep before wide—and what acquirers actually buy: a future customer and a missing occasion, not just a product.

If you’re tempted to expand because it feels like progress, this episode shows a sharper path: focus, proof, and traction that travels.

To learn more, visit groundforcecapital.com
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Sanjiv Razdan on the rebirth of a brand

Josh Kopel — Tue, 02 May 2023 12:00:58 GMT

If you think it’s hard to build a brand, try turning one around. The Coffee Bean and Tea Leaf scaled to 1,200 locations globally but, after decades of success, the wheels of progress began to slow. That’s when today’s guest, Sanjiv Razdan, was brought in as CEO. It was his job to take a great business and evolve it into a great company. Today, we discuss what it takes to begin again when you’re already in the middle of it and the tools he’s crafted to ensure that his new beginning has a happy ending.

For more information on Coffee Bean and Tea Leaf, visit https://www.coffeebean.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Office Hours: Expansion Is the Fastest Way to Go Broke

Josh Kopel — Thu, 23 Oct 2025 12:00:00 GMT

In this episode, I dive into what it really takes to scale a restaurant successfully—and why opening a second location isn’t always the right next step. I break down how to strengthen your systems, master your financials, and get your house in order before expanding. I share the key lessons I’ve learned about maximizing one restaurant’s potential first, so growth becomes sustainable, not stressful.

Takeaways

Expansion isn't a milestone; it's a multiplier.
A second location doubles your overhead, not your skill.
Scaling inside one location is smarter, cheaper, and faster.
Most operators have 30 to 40% more revenue potential in their existing location.
If you can't take a two-week vacation without issues, you're not ready to multiply.
Expansion is math, not momentum.
You need a minimum of 18% net profit margin before expanding.
Having a cash cushion of six months of operational costs is crucial.
You should have a leadership team that can clone themselves.
Focus on maximizing current revenue before considering a second location.

Chapters

00:00 Introduction to Restaurant Success

01:51 The Myths of Expansion

05:40 Preparing for Expansion

07:07 Actionable Steps for Growth

Why Legacy Brands Are Dying: Matt Egan on Surviving the New Era

Josh Kopel — Fri, 14 Nov 2025 13:00:00 GMT

What if your $10 chicken taco isn’t competing with food—it’s competing with feeling?

Matt Egan didn’t just open restaurants—he staged immersive experiences. Drawing from a background in film, Matt treats each concept like a set, every server like a character, and every moment like a scene that should stick with you.

In this episode, we unpack how he turned storytelling into a competitive edge, why throwaway content kills brands, and the real reason legacy restaurants in L.A. are closing.

This is for operators who feel like the work is great but still getting ignored—and are ready to turn their restaurant into a platform for emotion, identity, and belonging. Because when the product is an experience, the margins are in the meaning.

To explore his concepts, visit https://www.mirate.la/

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: Merchandise Minutes, Not Meals

Josh Kopel — Thu, 02 Oct 2025 12:00:00 GMT

In this episode, I dive into strategies for boosting restaurant profitability without raising prices. I explain why it’s so important to see restaurants as providers of time slots rather than just food and beverage, and how that shift impacts service. I share why the first 20 minutes of the guest experience matter most, plus the tactics I use to improve pacing, satisfaction, and table turns.

Takeaways:

Most restaurant marketing fails because it's built on guesswork.
Awareness doesn't pay the rent, behavior does.
If it doesn't move a booking, a purchase or return visit, then it's just noise.
We want to align with behavior, not alter it.
Triggers turn offers into rituals.
The fastest money you can make is in the list you already own.
Stop chasing strangers while your regulars gather dust.
Create experiences that use desire that already exists.
If it wouldn't move you, it probably won't move them.
Your marketing must move the needle in your business.

Chapters
00:00 Introduction to Restaurant Success

01:21 Reframing Restaurant Profitability

02:51 Understanding Time as Inventory

05:45 Optimizing Service for Profitability

Building Teams That Win: Stephanie Jaeger on Leadership, Growth, and Lasting Impact

Josh Kopel — Fri, 07 Feb 2025 13:00:00 GMT

What does it take to lead in an industry that demands resilience, innovation, and constant evolution? Stephanie Jaeger has spent over two decades answering that question. From running one of Canada’s top 100 restaurants to driving growth at Joey Restaurants and leading Les Dames d’Escoffier International, Stephanie has mastered the art of building high-performing teams and empowering leaders. In this episode, we uncover her strategies for turning challenges into opportunities, creating scalable systems, and fostering a culture of excellence. Whether you’re a seasoned operator or just starting out, this conversation is packed with practical advice you can use to level up your business and your leadership. For more information on Les Dames d’Escoffier International and their mission to empower hospitality professionals, visit https://www.ldei.org.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Leading with Borrowed Tradition: Sarah Thompson on Culture, Craft, and Owning the Room

Josh Kopel — Fri, 30 Jan 2026 13:00:00 GMT

What if your biggest opportunity wasn’t the one you planned for, but the one that forced you to prove you belonged?

For Sarah Thompson, leading a fine dining Mexican restaurant as a non-Mexican chef wasn’t the goal, but it became the proving ground. At Casa Playa inside the Wynn Las Vegas, Sarah has built more than a menu: she’s built trust, earned belonging, and redefined what excellence looks like in a cuisine she wasn’t raised in but has come to deeply respect.

In this episode, we unpack how she overcame cultural bias in the kitchen, turned imposter syndrome into authentic leadership, and leveraged the resources of a major hospitality group to create a restaurant that’s as respected by locals as it is by the Strip’s most demanding diners.

If you’ve ever had to earn your place in the room, you’ll feel this one.

To experience Casa Playa or learn more, visit wynnlasvegas.com.

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Scaling a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story

Josh Kopel — Tue, 29 Jul 2025 12:00:00 GMT

Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful.

At Seabird in Wilmington, North Carolina, Dean’s created a model where purpose isn’t a marketing angle—it’s the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sacrificing profitability.

In this episode, Dean breaks down the systems that support a values-driven business, the importance of teaching staff to connect the dots between product and purpose, and why his restaurant runs on more than just service—it runs on story. For any operator wondering if deeper meaning can lead to stronger margins, this episode says yes—and shows you how.

To learn more about Seabird and the work he’s doing in Wilmington, visit https://www.seabirdnc.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Rethinking Restaurant Metrics: Jim Taylor on the One KPI That Changes Everything

Josh Kopel — Tue, 13 May 2025 12:00:00 GMT

Most restaurant operators are flying blind—tracking the wrong metrics and chasing problems that don’t actually exist. Jim Taylor, founder of Benchmark Sixty, is on a mission to fix that. With decades of experience in operations and a passion for data-driven decision-making, Jim has helped hundreds of restaurants ditch outdated systems and find freedom through smarter analytics. In this episode, we unpack why labor cost as a percentage of sales is broken, how to replace it with real-time productivity metrics, and the simple formula that can make your restaurant more profitable—starting this week. To learn more about Benchmark Sixty and how his team is transforming restaurant operations through smarter, simpler metrics, visit https://www.benchmarksixty.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Rethinking Restaurant Growth: Mohaimina Haque on Reinventing Tony Roma’s for a New Era

Josh Kopel — Tue, 25 Mar 2025 12:00:00 GMT

Legacy brands can either fade into the past or evolve to meet the future. Mohaimina Haque is making sure Tony Roma’s does the latter. As a lawyer-turned-CEO, she’s bringing a fresh, analytical approach to a 50-year-old brand, modernizing its operations, embracing AI and robotics, and redefining what a franchise model can be. In this episode, we unpack how she’s steering the company through innovation, why she believes in out-innovating rather than replicating, and how independent restaurant operators can apply these same strategies to scale smarter. To learn more about the reinvention of Tony Roma’s and its next evolution, visit https://www.tonyromas.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Scaling Through Saturation: Aaron Bludorn on Mastering Occasion

Josh Kopel — Tue, 14 Oct 2025 12:00:00 GMT

How do you define luxury? What if it isn’t about white tablecloths—but about meeting every guest, every need, every time?

Aaron Bludorn didn’t just open a restaurant—he opened a new playbook for hospitality. After a business education under Daniel Boulud and Gavin Kaysen, Aaron took a massive bet: move to Houston, build a concept mid-pandemic, and serve a community he was still getting to know. And that gamble paid off.

In this episode, he shares how Bludorn became a “Swiss army knife” of occasion—able to host everything from business dinners to caviar-and-burgers at the bar. He also shares how flexibility became a growth engine and how promoting from within turned his group into a magnet for top-tier talent.

This is for operators who want to scale without losing soul—and win by design, not default.

To explore his restaurant, visit bludornrestaurant.com
_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Train Smarter, Scale Faster: Won J Jeong on Building Teams that Scale

Josh Kopel — Fri, 24 Oct 2025 12:00:00 GMT

What if trying to control everything is the very thing holding your business back? Most operators think control means being everywhere at once. Today’s guest thinks that mindset is killing your business.

After opening 100+ stores, managing $100M in revenue, and building teams across international brands, Won J Jeong realized the real goal isn’t knowing everything—it’s building systems so you don’t have to.

In this episode, we unpack how training becomes a growth engine, not a time suck. Won shares how AI is transforming onboarding from guesswork to guided execution, why memorizing SOPs is a waste of leadership potential, and the real ROI of training that makes your team independent—not dependent.

If you’re ready to stop firefighting and start scaling, this episode is your blueprint.

To learn more about Smart Trainer and the future of restaurant training, visit SmartTrainerApp.com.

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: Enrollment Beats Training

Josh Kopel — Thu, 18 Sep 2025 12:00:00 GMT

In this episode, I share effective strategies for restaurant marketing and team engagement. I talk about the importance of aligning team goals with personal motivations and introduce the GWC framework to evaluate whether team members truly understand their role, want to succeed in it, and have the capacity to deliver. I also highlight why consistency in training and communication is so critical for creating a productive environment and achieving lasting results.

Takeaways:

Most restaurant marketing fails because it's built on guesswork.
Get the team excited about goals that move the needle in their lives.
Meetings should enroll people in a game worth playing.
Procedures don't move people; purpose does.
Behavior changes without micromanagement when aligned with purpose.
The GWC framework helps assess team alignment.
Aligning outcomes with team members' goals fosters motivation.
Consistency in training leads to lasting results.
Daily reminders can turn ideas into habits.
Track one behavior for seven days to see results.

Chapters

00:00 Introduction to Full Comp and Restaurant Marketing

00:57 Engaging Teams with Meaningful Goals

02:40 The GWC Framework for Team Alignment

05:31 Implementing Consistency for Lasting Results

Office Hours: Marketing campaigns that are guaranteed to work

Josh Kopel — Thu, 31 Jul 2025 12:00:00 GMT

In this episode, I talk about the importance of internal reflection in the hospitality industry. I believe restaurant owners should build their businesses around their own desires and experiences, instead of constantly trying to guess what customers want. I share some actionable strategies for creating authentic marketing campaigns that truly resonate—by marketing like a fan and designing offers that we, as owners, would genuinely be excited about. For me, alignment and truth in marketing are key to deeper customer engagement and long-term profitability.

Takeaways:

Most restaurant owners think they need more guests.
Profit isn't random, it's engineered.
Stop guessing what guests want and start solving your own problems.
You are your target customer.
Design your next event or menu through your own desires.
The most profitable thing you can do is build for you.
Marketing like a fan creates genuine engagement.
Audit your last three campaigns honestly.
The right people show up when you build from truth.
Create offers that you would buy.

Chapters
00:00 Introduction to Hospitality Insights
01:50 The Importance of Internal Reflection in Marketing
03:44 Building for Yourself: The Key to Success
07:33 Creating Magnetic Marketing Through Authenticity

Office Hours: Acquire Talent, Don’t Nurture It

Josh Kopel — Thu, 11 Sep 2025 12:00:00 GMT

In this episode, I dive into the critical aspects of restaurant marketing, the value of hiring top talent, and how to build a high-performance culture inside a restaurant. I break down why clear roles and defined outcomes are essential, how to financially justify investing in A players, and the role leadership plays in shaping team performance. I also share practical insights for restaurateurs who want to strengthen their operations and elevate their team dynamics.

Takeaways:

Most restaurant marketing fails because it's built on guesswork.
I've never seen an underperformer turn into an all-star.
Early stage restaurants win by acquiring A players.
We need to get clear and define roles around outcomes.
Rescuing underperforming employees has hidden costs.
A players are cheaper than B players in the long run.
Your culture is what you tolerate, not what you preach.
Every time you keep a C player, you teach A players that excellence is optional.
Run the rehire test on your bottom 10%.
Give your leaders a number to focus on and improve.

Chapters

00:00 Introduction to Restaurant Marketing Challenges

01:45 The Importance of Hiring A Players

04:39 Defining Roles and Outcomes in Restaurant Leadership

07:31 Creating a High-Performance Culture

FULL COMP: 2021 MEDIA UNIVERSE

Josh Kopel — Fri, 01 Jan 2021 13:00:00 GMT

We have several new projects launching in 2021. Here's a preview!

Restaurant Marketing School

Hosted by famed digital marketer Eric Siu and Michelin-rated restaurateur Josh Kopel, RMS provides daily digital marketing tips, giving restaurateurs the tools they need to communicate with their existing customers and reach an entirely new customer base. Each episode is only 4-7 minutes, providing bite sized, actionable information that listeners can implement in their restaurants that day.

Release Schedule: Monday-Friday

Season 1 launches 1/11/21

Restaurant Influencers: The Playbook

Restaurant Influencers offers readers a peek at the playbook of successful restaurateurs from across the country. Informative and actionable, these are the stories, tools and resources that will ensure the hospitality industry thrives.

Digital publication launches 1/18/21

Release Schedule: Daily

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

Book time on my personal calendar: https://bit.ly/3otQm8z

Download our restaurant recovery guide: https://bit.ly/2ZAcmo0

Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

The Education of a Celebrity Chef: JJ Johnson founder of Field Trip

Josh Kopel — Fri, 27 Nov 2020 13:00:00 GMT

Stalking is illegal but I don’t know how else I would describe the process I used to book Chef JJ Johnson for the show.

Why?

Because he has something important to say.

JJ sees food as a common language and uses it to educate the masses about who we are and where we come from. Today we delve into his culinary education and the path that led him to where he is today.

Click here to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

Rethinking Risk: Harold Jurado on Reinventing Success in Restaurants and CPG

Josh Kopel — Fri, 27 Dec 2024 13:00:00 GMT

What does it take to evolve from an ambitious young chef to a seasoned restaurateur and CPG innovator? Harold Jurado’s journey is a masterclass in risk, resilience, and reimagination. From working at culinary institutions like Charlie Trotter’s to leading high-pressure kitchens and corporate dining at Google, Harold’s path has been anything but ordinary. Today, we dive into how he balances creativity and practicality, his leap into the world of consumer packaged goods, and his vision for building a business that takes care of both staff and customers. If you’re looking for inspiration to rethink your own path to success, this episode is for you. For more information on Harold and his restaurant, Ramenwell, visit https://www.ramenwell.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: Your Loyalty Program is your Sales Engine

Josh Kopel — Thu, 24 Jul 2025 12:00:00 GMT

In this episode, I talked about why we need to rethink loyalty programs in the hospitality industry. To me, loyalty isn’t about handing out discounts—it’s about creating emotional connections with our guests. I shared how designing programs that reward status and access, rather than just transactions, can help restaurant owners build a real sense of belonging. I also touched on how important it is to involve our team in these programs and why they can serve as powerful marketing tools to boost both engagement and sales.

Takeaways:

Most restaurant owners think they need more guests.
Profit isn't random, it's engineered.
Loyalty isn't transactional. It's emotional.
Discounts don't build loyalty, identity does.
Your loyalty program should sell, not just retain.
Engagement trumps size every day.
Make loyalty a part of service, not a side hustle.
Your team is the engine.
Audit your current program.
Reward it with a feeling of belonging.

Chapters
00:00 Introduction to Hospitality Insights
01:20 Rethinking Loyalty Programs
04:43 Building Emotional Connections with Customers

Quality is Overrated: Allan Dib on Scaling Sales the Smart Way

Josh Kopel — Fri, 19 Sep 2025 12:00:00 GMT

Most restaurant owners think better food or better service will win the game. But Allan Dib has a different take: your product is not your problem—your marketing is.

Allan is the best-selling author of The 1-Page Marketing Plan, and in this conversation, he dismantles the myths that keep restaurants stuck. We get into the high cost of bad positioning, why most marketing attracts the wrong customers, and the dangerous assumption that quality alone will drive sales.

He shares how loyalty is about identity, not discounts—and why clarity, not complexity, is the real growth lever.

This is for operators who are tired of being the best-kept secret and ready to market like they mean it.

To learn more about his work and access free tools, visit https://allandib.com/

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Why Most Training Fails: Cassie Miller on Building 19 Brands That Retain Top Talent

Josh Kopel — Tue, 01 Jul 2025 12:00:00 GMT

Most restaurants throw new hires into the fire and hope they stick. Cassie Miller, VP of Training at Craveworthy Brands, has built a system that keeps them thriving. In this episode, she reveals why generic training is a recipe for churn, how to build real accountability into your culture, and the simple systems that scaled Craveworthy to 19 brands—and counting. If you’re ready to turn your team from chaos into consistency, this episode is your roadmap. To learn how Craveworthy Brands turned training into a secret weapon for growth, visit https://craveworthybrands.com. Cassie’s story proves that when you invest in people, they invest in you—and your bottom line.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

From Fine Dining to Fast Casual: John Karangis on Scaling Taste Without Losing Soul

Josh Kopel — Tue, 19 Aug 2025 12:00:00 GMT

What if you could take the precision of fine dining and scale it to millions of people—without diluting the magic?

That’s the challenge John Karangis has spent a lifetime solving. From the kitchens of Paris and Gramercy Tavern to leading culinary innovation at Shake Shack, John has mastered the art of translating high-end experience into high-volume impact.

In this episode, he reveals the playbook behind Shake Shack’s wildly successful LTOs, why most “innovation” fails, and how he balances creativity with consistency in a system built for scale. We also explore the emotional drive behind his work—how fatherhood reshaped his leadership, and why humility may be the sharpest tool in his kitchen.

For any operator looking to elevate their food without losing their soul, this one hits deep.

To learn more about Shake Shack and their culinary innovation, visit shakeshack.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Joshua Zadikoff and Danny McGowan on the new rules of the restaurant industry

Josh Kopel — Tue, 15 Oct 2024 12:00:00 GMT

The Cornerstone Restaurant Group is like the Michael Jordan of restaurant groups–and not just because they partnered with Michael Jordan on MJ23 and the Michaell Jordan Steakhouse. Today we sit down with two of the three leaders of the organization, Josh and Danny to discuss how they’ve managed to scale blockbuster brands across multiple tiers of dining nationally and what their growth internationally signals for the industry at large.

For more information on their restaurant group, visit https://www.cornerstonerestaurants.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

The Power of a Little Something Extra

Josh Kopel — Sun, 18 Feb 2024 13:00:00 GMT

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⁠⁠Yelp for Restaurants Podcasts⁠⁠

⁠⁠Restaurant expert videos & webinars⁠

This Is What Luxury Actually Feels Like: Chris Adams on Culture, Tech, and the Soul of Service

Josh Kopel — Fri, 12 Sep 2025 12:00:00 GMT

Chris Adams does. He’s built a business on showing some of the biggest brands in the world how to make guests feel something—without faking it.

In this episode, we dig into what defines modern luxury and why it has less to do with money and more to do with culture, people, and emotional precision. Chris shares how AI and tech can enhance—not replace—hospitality, why perceived value is the new battlefield, and what most operators get wrong about training.

If you’re still trying to out-system your staffing problems, this is your wake-up call. Luxury isn’t about perks. It’s about people. And Chris is here to show you how to invest in them the right way.

To learn more about Ellis Adams Group and their work in luxury hospitality, visit ellisadamsgroup.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Rebuilding Through Hospitality: Robért LeBlanc on Culture, Storytelling & Second Chances

Josh Kopel — Fri, 22 Aug 2025 12:00:00 GMT

What if a restaurant wasn’t a business—but a way to rebuild a broken city?

That’s how Robért LeBlanc saw it after Hurricane Katrina. He didn’t just open a venue—he created a space to reconnect a fractured community. In this episode, we go deep on how Robért has used hospitality to heal, unite, and inspire.

From the ethos behind his post-Katrina nightclub to the values driving his now 350-person company, Robért shares how storytelling, humility, and a culture of ownership have become his ultimate competitive edge. We talk about failure, course correction, and what it really takes to build a team that gives a damn.

This isn’t just about restaurants. It’s about using our work to serve something bigger and why that’s never been more urgent.

To learn more about his work, visit leblancandsmith.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Building a Business to Last : Mark Bitterman

Josh Kopel — Fri, 11 Apr 2025 12:00:00 GMT

We often have such a clear vision for what our lives and our businesses will look like before we open. And then the flood comes and we’re so busy trying to survive that we forget to thrive. We forget why we got into this to begin with. And that “why”, for most of us, was love. Love of community, love of food, and love of revelry. Meet Mark Bitterman, a man who’s never forgotten his why and, no surprise, it’s served him well. Today we chat about finding our true North, holding on to it, and building a business to last. For more information on The Meadow, visit https://themeadow.com/
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

The Book That Changes Everything: Gavin Kaysen on Legacy, Collaboration, and Scaling for Impact

Josh Kopel — Fri, 11 Jul 2025 12:00:00 GMT

Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of the country’s top chefs—all while scaling his own hospitality empire. In this episode, we explore how he turned six years of curated dinners into a blueprint for future generations, the power of mentorship in shaping the industry, and why chasing comfort kills creativity. If you’ve ever dreamed of turning your work into lasting impact, this is the conversation you’ve been waiting for. To learn more about his restaurants, the Synergy Series book, and his work with the nonprofit Mentor, visit https://gavinkaysen.com/

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand

Josh Kopel — Tue, 22 Jul 2025 12:00:00 GMT

Derrick Hayes didn’t open a restaurant—he made a promise.

Big Dave’s Cheesesteaks started in a gas station as a tribute to his father. Today, it’s one of the fastest-growing restaurant brands in the country. But the road wasn’t easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability nearly broke him. In this episode, Derrick gets real about what it took to turn Big Dave’s into a scalable, sustainable business. We talk about how he built a cult following, the lessons he learned about money and margins, and how mentorship changed everything. He’s built something big—but he’s done it with clarity, culture, and purpose. If you’ve ever felt like your success is outpacing your systems—this episode is for you. To learn more about Big Dave’s Cheesesteaks, visit https://www.bigdavescheesesteaks.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Jeremy Cohn and Jared Rouben on building a cult-like following

Josh Kopel — Fri, 29 Nov 2024 13:00:00 GMT

If someone asked me for only one piece of advice when it comes to entrepreneurship, I would say “build for yourself.” What I mean by that is that it’s impossible to know the minds and the desires of others but we can know ourselves. Serving yourself mercilessly means you’re serving everyone that feels just like you. Jeremy Cohn and Jared Rouben did exactly that with Moody Tongue. From their brewery to their Michelin-awarded restaurant concepts, Jeremy and Jared have done a masterful job of serving an unserved niche in the marketplace–and they’ve been compensated handsomely for it. Today we sit down to discuss how they’ve built such a cult-like following and how we can do the same in our own markets.

For more information on Moody Tongue, visit https://www.moodytongue.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Scott Greenberg on inspiring hourly workers

Josh Kopel — Tue, 20 Feb 2024 13:00:00 GMT

How do you motivate an employee that doesn’t want to work for you? For so many of our line level employees, a restaurant job is a pitstop on the way to their true destination and, as a result, most owners struggle with motivating and leading them. But it doesn’t have to be that way according to Scott Greenberg. Scott is a motivational speaker that turns phrases like culture and values into actionable information. We sit down today to discuss the tactics, tools, and strategies he’s perfected to turn underperformers into superstars.

For more information on Scott, visit https://scottgreenberg.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

How to Compete in Today’s Restaurant Market: Mark Politzer on Reinventing a Legacy Brand

Josh Kopel — Fri, 08 Aug 2025 12:00:00 GMT

What if the hardest part of change isn’t strategy—it’s psychology?

Mark Politzer walked away from fine dining to lead Norms, a 76-year-old family-style chain deeply rooted in Southern California. Now he’s balancing evolution with preservation, trying to modernize a beloved brand without breaking what makes it work. In this episode, we talk about how to lead legacy teams through change, why internal marketing might be your most important job, and how culture becomes competitive advantage when accountability and pride collide.

This is for anyone navigating the tightrope of tradition and transformation.

To learn more about Norms and their evolving story, visit https://www.norms.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Kevin Beary on how to create an iconic bar program

Josh Kopel — Tue, 11 Jun 2024 12:00:00 GMT

You may not know Kevin by name but you definitely know Kevin’s work. As Beverage Director of Three Dots and a Dash in Chicago, Kevin has helmed a cultural revolution in Tiki cocktails over the last decade. Today we sit down to discuss the essential elements of an iconic beverage program, the value in a blockbuster non alcoholic offering, and the future of the bar industry.

For more on Kevin and his bar, visit https://www.threedotschicago.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Perfect Meals Don’t Matter: Sara Fay Egan on Experiences That Scale

Josh Kopel — Fri, 26 Sep 2025 12:00:00 GMT

If your guests remember the night but forget the meal, did you succeed?

Sara Fay Egan never planned to run restaurants—she built experiences. After a career in high-end event planning, she was thrust into leadership at Beale Street Blues Company after the sudden passing of her father. But instead of mimicking traditional models, she brought an outsider’s eye—and a showrunner’s instinct.

In this conversation, we break down the strategy behind “improvisational hospitality,” the power of sensory immersion, and why giving your team the freedom to perform might be your strongest cultural move.

If you’ve ever wondered how to make your place unforgettable—this is the playbook.

To learn more about Beale Street Blues Company, visit bealestreetbluescompany.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Creating a Legacy Brand : Chef John Currence

Josh Kopel — Tue, 06 May 2025 12:00:00 GMT

Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that’s what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national brand in a matter of years. Today we discuss how his brands have evolved to reach a national stage and how he’s had to evolve as an entrepreneur and chef in response. For more information on the chef and his brands, visit https://citygroceryonline.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Matt Jennings and Carolyn Grillo on Giving Restaurant Owners The Tools They Need To Succeed

Josh Kopel — Fri, 31 Jan 2025 13:00:00 GMT

What do you need to succeed in today’s competitive restaurant landscape? Some of us spend our days trying to determine the answer to that important question and some are closer than ever to having an answer. Today we sit down with celebrity chef and co-founder of MAJC, Matt Jennings, and his co-host Carolyn Grillo, to discuss what it takes to create the operating system for the hospitality industry and how the first step in that process turned out to be a–of all things–a podcast.

You can find their podcast, Restaurant Ready, on all podcast platforms and be sure to sign up for early access to the MAJC platform by visiting www.majc.ai.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Living the Dream Now: Elliott Bisnow on Building a Business You Never Want to Exit

Josh Kopel — Fri, 04 Apr 2025 12:00:00 GMT

We’ve been sold the lie that freedom comes after the exit. But what if we built businesses we never wanted to leave? That’s exactly what Elliott Bisnow did. As co-founder of Summit and Powder Mountain, he’s created a movement, not just a company—one built on authenticity, community, and the belief that life and work should be equally inspiring. In this episode, Elliott breaks down the power of big ideas, the myth of the exit strategy, and how living your brand is the real key to long-term happiness and success.

Takeaways:

Focusing on niches can lead to unique business opportunities.
Building community is essential for entrepreneurial success.
Authenticity is more valuable than perfection in leadership.
Managing expectations is crucial for customer satisfaction.
Creating leaders within organizations fosters a positive culture.
Mentorship plays a significant role in personal growth.
Co-founding a business brings diverse perspectives and skills.
Living the brand enhances personal fulfillment and business success.
Intentional living can lead to a more balanced and fulfilling life.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Colin Wyatt on the lessons learned after almost 2 years in business

Josh Kopel — Tue, 02 Jan 2024 13:00:00 GMT

Over the years we’ve had a ton of industry veterans on the show. There’s so much to learn from someone who’s owned and operated a restaurant for decades. But, some of the new kids on the block have a lesson or two up their sleeves as well. Today we’re chatting with Colin Wyatt, a seasoned chef who left New York City in an effort to build something for himself. Today we discuss the path that led to his first restaurant and the lessons he’s learned since opening it almost two years ago.

For more information on the chef and his restaurant, visit https://www.twelvemaine.com.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Nicole Donnelly on marketing with AI

Josh Kopel — Tue, 06 Feb 2024 13:00:00 GMT

We’ve all heard a ton about AI over the last couple of years but, for the most part, it feels like a solution for someone else in another industry. I’m here to argue that AI might be the solution to every independent restaurant’s marketing problems. Today we sit down with Nicole Donnelly, a professional marketer and AI expert to discuss how we can leverage AI to run and market our businesses more effectively.

For more information on Nicole and her programs, visit https://aismartmarketing.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Owning Your Destiny: James Bailey on Rejection, Resilience, and Running Momofuku

Josh Kopel — Tue, 03 Jun 2025 12:00:00 GMT

What does it take to go from butcher to executive chef at one of the most iconic restaurant brands in the world—without burning out or selling out? For James Bailey of Momofuku Las Vegas, it’s not just about talent. It’s about patience, identity, and leadership. In this episode, we dive into the real story behind James’ rise through the ranks, how his cultural heritage shaped his cuisine, and why self-awareness—not ego—is the most important skill a chef can develop. If you’re in this industry for the long game, this conversation will challenge, ground, and inspire you. To experience his work firsthand, visit Momofuku Las Vegas or head to https://momofuku.com
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Chef Rob Rubba on redefining sustainability

Josh Kopel — Tue, 10 Oct 2023 11:00:00 GMT

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that’s great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today’s conversation, we sit down with the chef to discuss how he architected the life and career of his dreams through the intentional peeling away of everything that did not serve him, his team, or the environment.

That’s Chef Rob Rubba. For more information on the chef and his restaurant, visit https://www.oysteroysterdc.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Turning Pictures into Profits: Zaheer Bhyat & Ray Erickson on Food Photography That Sells

Josh Kopel — Tue, 01 Apr 2025 12:00:00 GMT

A picture might be worth a thousand words, but in the restaurant industry, the right picture is worth thousands of dollars. Zaheer Bhyat and Ray Erickson have built their careers mastering the art of visual storytelling—helping brands create food photography that doesn’t just look good, but actually drives sales. In this episode, we break down why most restaurant images fail, the psychology behind visuals that make customers take action, and the simple changes that can turn your food photos into a powerful marketing tool. If you want to learn how to make your food look irresistible, this is the episode for you. To learn more about their expertise in brand storytelling and high-converting food photography, visit https://pacificnexus.com/
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Episode 3: Fast-Tracking A Restaurant Opening

Josh Kopel — Mon, 14 Apr 2025 12:00:00 GMT

In a crisis, every day your restaurant stays closed means lost revenue. Permitting and governmental expert Eddie Navarette reveals the fastest, most effective ways to cut through LA’s permitting maze, accelerate approvals, and avoid costly mistakes that slow down restaurant openings. This episode provides actionable insights for operators in any city looking to streamline licensing, improve compliance, and get open fast—without the headaches.

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Episode 1: Building Restaurants Faster, Smarter & Stronger

Josh Kopel — Mon, 31 Mar 2025 12:00:00 GMT

In this episode, Josh Kopel and Michael Benson sit down with Brad Block, a top restaurant builder who has worked on some of LA’s most high-profile hospitality projects. With countless operators now facing the challenge of rebuilding, Brad shares insider strategies on how to reopen faster, smarter, and stronger—without getting caught in costly delays or unnecessary expenses. Whether you’re in LA recovering from the fires or a restaurateur thinking about renovations, this episode breaks down construction shortcuts, cost-saving strategies, and future-proofing techniques that will make your next restaurant build a lasting success.

From Line Cook to Legend: Ari Weinzweig’s Secrets to Leading with Purpose and Passion

Josh Kopel — Fri, 28 Feb 2025 13:00:00 GMT

What does it take to turn a dishwashing job into a legacy that reshapes an entire industry? Ari Weinzweig, co-founder of Zingerman’s, has spent over four decades building not just a successful business but a model of leadership rooted in purpose, curiosity, and values. In his latest work, Life Lessons I Learned from Being a Line Cook, Ari reflects on the principles that have guided his journey and the powerful lessons we can all take from them. In this episode, we explore how these lessons apply to leadership, emotional resilience, and building organizations that thrive. Whether you’re on the line or leading a team, this conversation is packed with insights that will challenge and inspire you.

For more on Zingerman’s and to explore Ari’s latest work, Life Lessons I Learned from Being a Line Cook, visit https://www.zingtrain.com
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Purpose Over Profit: Kim Malek’s Mission-Driven Path with Salt & Straw

Josh Kopel — Tue, 15 Apr 2025 12:00:00 GMT

Kim Malek, founder of Salt and Straw, discussing her journey from working at Starbucks to creating a unique ice cream brand that emphasizes community, culture, and innovative marketing strategies. Kim explores the importance of guest experience, building a strong company culture, navigating challenges during the pandemic, and the significance of partnerships in business. Kim shares valuable insights on entrepreneurship, emphasizing the need for authenticity and trusting one's instincts. For more information on Salt and Straw visit https://saltandstraw.com/
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Stephen Ronnow on building a thriving community of restaurateurs

Josh Kopel — Fri, 05 Apr 2024 12:00:00 GMT

We’re better together. As an industry, there’s nothing we can’t accomplish if we work in collaboration with each other. But who’s going to be the hero that brings us together? In Orange County, California, that hero’s name is Stephen Ronnow. Stephen is the creator of the Restaurant Executive’s Luncheon, a monthly invitation-only event that brings together restaurant owners and operators in the spirit of community, collaboration, and education. Today we sit down to discuss what it takes to build something like this and Stephen provides the step by step process you can use to build something similar in your neck of the woods.

For more information on Stephen and his company, be sure to check out his linkedin profile.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Office Hours: The 1-3-1 Rule: Stop Answering Every Question

Josh Kopel — Thu, 26 Feb 2026 13:00:00 GMT

In this episode, I talk about one of the biggest bottlenecks in restaurant leadership. When your team constantly comes to you with problems but no solutions, you become the ceiling of your business. If everything runs through you, growth slows down fast.

I break down what I call the 1-3-1 rule, a simple framework that trains your team to think critically instead of outsourcing decisions upward. When someone brings a problem, they also bring one clear issue, three possible solutions, and one recommendation. This shifts your culture from dependency to ownership.

We also dig into how better communication and operational discipline create faster decision making and stronger leaders inside your restaurant. If you want a team that solves problems without waiting on you, this is where you start.

Takeaways

Did the year actually pay you or just add stress?
January sets the pattern for the year ahead.
The 1-3-1 rule encourages independent problem-solving.
Train your team to think critically about solutions.
Empower staff to present problems with solutions.
Effective communication reduces management burden.
Operational efficiency is key to restaurant success.
Utilize free resources for restaurant growth.
Engage with the audience for feedback and questions.
Building a sustainable restaurant requires strategic thinking.

Chapters

00:00 Introduction to Restaurant Challenges

02:33 The 1-3-1 Rule for Problem Solving

05:23 Empowering Your Team to Think Independently

Fabio Viviani on Crafting a Concept Guaranteed to Succeed

Josh Kopel — Fri, 12 Dec 2025 13:00:00 GMT

Today we sit down to discuss the formula he’s crafted for guaranteed success so that we too can protect our businesses from what’s lurking around the corner.

For more information on the chef, visit https://www.fabioviviani.com/
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: Stop Fixing Symptoms — The Real Reason Restaurants Burn Out

Josh Kopel — Thu, 27 Nov 2025 13:00:00 GMT

In this episode, I break down a problem I see all the time in our industry: identity drift. When your purpose, priorities, and daily practices stop lining up, the entire business starts to wobble. I walk through the identity compass and show how it helps you get centered again so you can make decisions that actually move the restaurant forward. If you feel pulled in a hundred directions or unsure why your growth has stalled, this conversation will help you refocus on what matters and clear out the noise holding you back.

Takeaways

Your purpose isn't a tagline. It's a compass for every decision.
Priorities reveal your real beliefs; budgets and calendars are your true mission statements.
What you invest in is what you believe.
The real mission statements are lived through repetition.
Burnout isn't caused by effort, it's caused by confusion.
Alignment gives your effort direction.
Start by writing your restaurant's one line purpose.
Audit your spending to match your purpose.
Add a branch head question for pre-shift lineups.
Eliminate one tactic that isn't serving your compass.

Chapters

00:00 Introduction to Full Comp and AI Toolkit

01:55 Understanding Identity Drift in Restaurants

05:45 The Identity Compass: Purpose, Priority, and Practice

07:34 Practical Steps for Realignment and Improvement

From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group

Josh Kopel — Fri, 01 Aug 2025 12:00:00 GMT

Most people don’t make it out of nightlife. Jamey Shirah didn’t just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that’s redefining what Southern restaurants can be.

As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he got wrong in the early days, and the mindset shifts that allowed him to scale with intention. We get into the brand architecture behind concepts like Luella and Little Betty, the systems he uses to replicate culture across locations, and how he built a leadership team that makes bold moves possible.

This one’s for every operator ready to evolve without losing the edge that made them great.

To learn more about Revival Restaurant Group and their growing collection of concepts, visit https://revivalrestaurantgroup.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Office Hours: Serving This Guest Will Scale Your Restaurant

Josh Kopel — Thu, 03 Jul 2025 12:00:00 GMT

In this episode, I dig into something I wish I’d learned a lot sooner — how to build a profitable restaurant that doesn’t eat you alive. Hustle alone won’t cut it. I talk about what it really takes to break free from burnout: shifting your mindset and reconnecting with what genuinely fires you up. When we chase what excites us, we craft experiences our guests can’t resist. I share how showing up authentically — in how we engage with folks and how we market our businesses — draws in the right people and keeps them coming back. Because at the end of the day, if you build a restaurant that feeds your soul, it’ll feed your bank account too.

Takeaways:

Most restaurant owners think they need more guests.
Profit isn't random, it's engineered.
You need to change you and the way you see your restaurant.
Design a restaurant that you love.
Your best customers don't need a great reason to come back.
Stop pushing lazy offers.
Write marketing campaigns that would make you come in.
Audit your menu and guest experience.
Build a brand that you would fall in love with.
Engage with customers authentically.

Chapters:
00:00 Introduction to Full Comp and Profitability Masterclass
01:37 Transforming Your Restaurant's Approach to Marketing
05:04 Creating Irresistible Experiences for Guests
07:41 Engaging with Customers Authentically

Office Hours: How to Cure Stagnant Sales

Josh Kopel — Thu, 15 May 2025 12:00:00 GMT

In this episode, I break down exactly what it takes to build a recognizable brand and boost profitability through smarter marketing. And I’m not talking about throwing money at ads or posting randomly on social — I’m talking about strategy. Structure. Systems.

I dive into how constraints in your marketing — yes, constraints — actually create clarity. I talk about the power of having a clear brand narrative and how leveraging AI can make content creation faster, easier, and way more effective.

One of the game-changers I share is working off a monthly theme — keeping your messaging tight and your content consistent. When you focus your story and show up with intention, your audience listens… and they show up.

Takeaways:

Most restaurant marketing fails due to lack of structure.
Tight constraints are essential for effective marketing.
Repetition is key to gaining audience attention.
Your audience is constantly changing; adapt your marketing accordingly.
Creativity thrives within clear boundaries.
Use AI to enhance, not replace, your marketing efforts.
Build a compelling narrative around your brand.
Focus on a monthly theme to guide your marketing.
Discipline in marketing leads to momentum.
Engage your audience with consistent messaging across platforms.

Chapters:
00:00 Introduction to Restaurant Profitability
02:11 The Importance of Structured Marketing
06:00 Creating a Compelling Brand Narrative

Office Hours: The #1 Hack to Transform Your Restaurant's Marketing

Josh Kopel — Thu, 08 May 2025 12:00:00 GMT

In this episode, I dig into one of the biggest blind spots in our industry: the real reason guests walk through our doors. Most restaurant owners think we’re selling food or service — but that’s not it. What we’re actually selling is transformation. People come to us because they want to feel something — connection, escape, celebration, comfort. When you start to understand the emotional and experiential shifts you’re providing, your entire approach to marketing changes. I lay out how to identify the transformation your restaurant offers and how to communicate that clearly to your guests. When you stop selling tasks and start selling outcomes, revenue follows. This one’s about shifting your mindset so you can grow smarter, not just harder.

Takeaways:

Most restaurant owners are selling food, but successful ones sell transformation.
The clarity of the promise is crucial for growth.
People buy experiences, not just products.
Identify the memorable moments in your dining experience.
Transformational marketing can lead to higher prices and customer loyalty.
Define the transformation your restaurant provides.
Map out your unique process for delivering that transformation.
Price based on outcomes, not inputs.
Marketing should reflect the emotional resonance of your brand.
Engage your team in understanding the transformation you offer.

Chapters:
00:00 Introduction to Restaurant Profitability
01:12 Understanding Revenue Ceilings and Transformation
02:39 The Shift from Selling Products to Selling Experiences
04:06 Defining and Delivering Transformation
05:32 Marketing the Transformation Effectively

Curing Burnout: Anese Cavanaugh on Leadership, Burnout, and Creating High-Impact Teams

Josh Kopel — Fri, 02 May 2025 12:00:00 GMT

Burnout isn’t about working too much—it’s about what drains you. Anese Cavanaugh has spent the last two decades helping leaders master their Intentional Energetic Presence (IEP) to create thriving, engaged teams without running themselves into the ground. Her work with Zingerman’s and top companies worldwide has proven that energy, not time, is our most valuable resource. In this episode, we dive into the real cause of burnout, how leaders unknowingly drain their own teams, and the small shifts that create massive impact. If you want to lead with more energy, influence, and authenticity, this episode is a game-changer. To learn more about Intentional Energetic Presence (IEP) and how to lead without burnout, visit https://activechoices.com/.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: How to Build an Unforgettable Brand

Josh Kopel — Thu, 01 May 2025 12:00:00 GMT

In this episode, I get into something most restaurant owners overlook — branding. Look, great food is the baseline. It gets you in the game, but it’s not what keeps the dining room full. What really moves the needle is a compelling brand story — something that makes people feel seen, understood, and part of something bigger than just a meal. I walk through how to build that kind of connection with your guests. From shaping your brand identity to refining your marketing efforts, I lay out the strategies that drive traffic and build loyalty. If you’re ready to stop being “just another restaurant” and start standing out in a crowded market, this one’s for you.

Takeaways

Money is the primary problem for restaurants.
Great food is expected; branding is essential.
Diners need a reason to care beyond the plate.
A restaurant's brand should evoke feelings of belonging.
Compliments do not equate to customer conversions.
Stories about the restaurant are crucial for marketing.
Reframe your restaurant's concept to attract the right audience.
Audit your brand from a stranger's perspective.
Identify ways your brand can stand out beyond food.
Building a memorable experience is key to success.

Chapters

00:00 Introduction to Restaurant Profitability
02:06 The Importance of Branding in Restaurants
06:00 Building a Memorable Restaurant Experience

Office Hours: The 3 Keys to Escaping Day to Day Operations

Josh Kopel — Thu, 24 Apr 2025 12:00:00 GMT

In this episode, I dig into the importance of identifying and solving the recurring problems we face in restaurant operations. I talk about the need to move away from constant firefighting and start getting to the root causes of our issues. I also share how we can leverage AI to document our processes and build systems that prevent these problems from popping up again. This conversation is packed with actionable strategies to help restaurateurs boost efficiency, drive profitability, and ultimately create a more sustainable business model.

Takeaways:

Money makes every other problem a minor inconvenience.
If your to-do list looks the same week after week, you have a pattern.
Most restaurants fail due to a thousand tiny cuts, not one big issue.
Track the top five recurring frustrations weekly to identify patterns.
Use AI to catalog breakdowns and cluster them into themes.
Document solutions to problems to create self-correcting systems.
Leadership involves delegating playbooks, not problems.
Regularly review and improve your systems to avoid being trapped in them.
Solving patterns leads to freedom in restaurant management.
Engage in a weekly sync to log recurring issues and solutions.

Chapters:
00:00 Introduction to Restaurant Profitability
02:06 Identifying and Solving Recurring Problems
06:02 Leveraging AI for Operational Efficiency
07:01 Building Sustainable Systems for Growth

Office Hours: Profit Comes First, Not Guest Experience.

Josh Kopel — Thu, 06 Mar 2025 13:00:00 GMT

In this episode, I’m breaking down one of the most important—and often overlooked—truths in the restaurant industry: profit has to come before hospitality. Without a sustainable business model, there’s no way to deliver great guest experiences in the long run. I’ll walk you through how to rethink your menu as a business model, why focusing on high-margin items is non-negotiable, and how to optimize profit per guest. Plus, I’m sharing practical, no-BS steps you can take right now to boost your profitability and set your restaurant up for long-term success.

Takeaways

80% of restaurants barely break even.
Profit comes first, not guest experience.
Hospitality is a luxury you can only afford when your fundamentals are rock solid.
Your menu is a business model, not a list of dishes.
Profit per guest is greater than revenue per shift.
Audit your top 10 best-selling menu items.
Set a profit per guest goal.
Stop waiting for our accountants.
You can't serve great hospitality if you can't afford to stay in business.
This will change your business and it will change your life.

Chapters

00:00 Introduction to Profitability in Restaurants

02:09 The Importance of Profit Over Hospitality

04:06 Menu as a Business Model

05:59 Maximizing Profit Per Guest

07:53 Action Steps for Restaurant Owners

If you’ve got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line.
If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Office Hours: This is the one hack to scale word of mouth advertising

Josh Kopel — Thu, 17 Apr 2025 12:00:00 GMT

In this episode, I dive into why profitability has to be the North Star for every restaurant owner — because without profit, nothing else is sustainable. I also break down one of the most underrated marketing tools in the game: the power of 'surprise and delight.' We’re talking about those unexpected moments that turn a first-time guest into a lifelong fan. I share practical ways to build those moments into your operations — from budgeting for them to training your team to execute with heart. Because when you systemize joy, you create loyalty. And that’s how you win.

Takeaways:

Money makes every other problem a minor inconvenience.
Surprise and delight isn't just generosity; it's unexpected generosity.
Creating unforgettable experiences turns guests into raving fans.
A surprise and delight budget empowers staff to enhance customer experiences.
It's about exceeding expectations in ways they couldn't even imagine.
Transforming guests into ambassadors is key for marketing.
Marketing through surprise and delight pays for itself.
Training staff on surprise and delight strategies is essential.
Focus on creating genuine moments of connection with guests.
Implementing a structured approach to surprise and delight can lead to greater profitability.

Chapters:
00:00 Introduction to Restaurant Profitability
02:06 The Power of Surprise and Delight
05:54 Creating Unforgettable Experiences
09:47 Implementing Surprise and Delight Strategies

Office Hours: This will scale your restaurant's revenue by 30% overnight

Josh Kopel — Thu, 10 Apr 2025 12:00:00 GMT

In this episode, I break down why focusing on frequency instead of foot traffic is the key to long-term profitability.

We’re diving into the power of customer data—how to capture it, segment it, and use it to create marketing that actually works. Because guess what? Not all customers are created equal. Once you know who your best customers are and why they keep coming back, you can stop throwing money at broad marketing and start making strategic moves that drive real growth. If you’re looking to maximize revenue without constantly hustling for new guests, this one’s for you.

Takeaways:

Your fastest path to growth isn't new customers.
A 5% increase in repeat customers boosts profitability by 25%.
Reminding customers that you exist is crucial.
Acquiring customer data is essential for retention.
People value status and access over discounts.
Role-playing can help staff feel comfortable selling.
Segmentation of customer lists increases marketing effectiveness.
Personalized communication makes customers feel valued.
Focus on existing customers for quicker revenue growth.
Implement frequency-based campaigns to drive repeat visits.

Chapters
00:00 Introduction to Restaurant Profitability
02:07 The Importance of Customer Frequency
05:00 Capturing Customer Data
07:52 Segmentation for Effective Marketing
10:12 Conclusion and Call to Action

Office Hours: How to use AI to effortlessly delegate and amplify your marketing efforts

Josh Kopel — Thu, 03 Apr 2025 12:00:00 GMT

In this episode, I break down how AI can be a game-changer for restaurant owners, not by replacing people, but by freeing them up to focus on what actually matters. We’re talking automation, streamlined marketing, and strategic delegation—because the secret to scaling isn’t working harder, it’s working smarter. I’ll walk you through how AI and well-crafted SOPs can help you reclaim your time, reduce the daily chaos, and set your restaurant up for long-term success. And here’s the kicker—you don’t have to overhaul everything overnight. Start small, build momentum, and watch how AI helps take your business to the next level.

Takeaways:

Money is the primary problem for restaurant owners.
AI can help delegate tasks effectively.
Overwhelm often comes from mismanaged tasks.
Automated task audits can identify inefficiencies.
AI can create structured SOPs from recorded tasks.
Marketing consistency is key for restaurant success.
AI can generate comprehensive marketing calendars.
Engagement can increase with AI-driven marketing.
Start with small AI implementations for better results.
AI is a tool to amplify leadership in restaurants.

Chapters
00:00 Introduction to Restaurant Profitability
02:06 Leveraging AI for Restaurant Efficiency
05:49 Streamlining Marketing with AI
10:03 Implementing AI in Manageable Steps

Office Hours: Here's my fix for solving the labor shortage

Josh Kopel — Thu, 27 Mar 2025 12:00:00 GMT

In this episode, I break down why the old-school mentality of treating your team like “family” is actually holding you back. Look, I love my people, but a real family won’t fire you for showing up late. A restaurant, on the other hand? It’s a business. And if we want to build sustainable, profitable businesses, we need to stop running our teams on emotions and start leading with clarity, accountability, and mutual investment. I’ll walk you through the leadership shifts that changed everything for me—how setting clear expectations, constantly recruiting, and focusing on performance over sentiment will transform your restaurant from a revolving door into a powerhouse of talent. If you’re tired of losing good people and constantly hiring, this one’s for you.

Takeaways

80% of restaurants barely break even.
If you can't keep people, the problem might not be them.
Great restaurants aren't a family. They're a high-performance team.
A players do not elevate the performance of B and C players.
People don't leave places that invest in them.
We need to be recruiting all the time, not just when we're desperate.
Set clear expectations from day one.
Externalize the rules and accountability.
Lead from the front and invest in your team's goals.
Build relationships with potential hires before you need them.

Chapters
00:00 Introduction to Restaurant Profitability Challenges
02:15 The Leadership Problem in Restaurants
03:44 Building a High-Performance Team
06:40 Mutual Investment in Employee Growth
09:34 The Importance of Constant Recruitment

Office Hours: How I create bulletproof promotional offers

Josh Kopel — Thu, 20 Mar 2025 12:00:00 GMT

In this episode, I dive into why most restaurants struggle to make money and what we can do about it. The hard truth? Discounting isn’t the answer. Slashing prices might get people in the door, but it conditions your guests to expect deals instead of value. Instead, I break down how to create offers that actually influence customer behavior—offers that build demand, drive revenue, and make your restaurant the place to be.

We’ll also get into the psychology behind urgency and scarcity, and how those two factors can supercharge your marketing. Bottom line: You don’t need to race to the bottom to win in this industry. You just need to understand what your guests truly want—and then give it to them in a way that keeps them coming back for more.

Takeaways

80% of restaurants barely break even.
It's not your fault, it's your system's.
Stop trying to force behavior.
Create exclusivity, not a fire sale.
Incentivize upsells instead of discounts.
Create experiences, not sales.
People just want to be told what to do.
A great offer gets them in the door at the right time.
People don't act unless they feel like they're going to miss out.
The best restaurant marketing gets the right people spending the right money.

Chapters

00:00 Introduction to Restaurant Profitability Challenges
01:48 The Importance of Effective Offers
06:01 Crafting Offers that Influence Behavior
08:56 Creating Urgency and Scarcity in Offers

Steal These Systems: John Felico’s Blueprint for Building a $100M Restaurant Empire

Josh Kopel — Tue, 11 Feb 2025 13:00:00 GMT

Building a restaurant that works for you instead of the other way around is no small feat. But John Felico has done it—and scaled it—by mastering the art of systems. From humble beginnings selling sausages to pioneering self-pour technology with Augie’s Draft Room, John has turned industry pain points into opportunities. Today, we dive into how he’s built businesses that last, the systems that power growth, and the lessons every restaurateur needs to hear. If you’re ready to stop working harder and start working smarter, this one’s for you.
For more on his journey and Augie’s Draft Room, visit https://www.augiesdraftroom.com. You can also grab his book, Drafting a Dream, for even more insights on building a business that thrives.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Check out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Revolutionizing Franchises: Andrew Kim on Putting People Before Profits at Waba Grill

Josh Kopel — Tue, 21 Jan 2025 13:00:00 GMT

What if the secret to scaling your business wasn’t just about great food or strong margins but about creating real relationships—with your team, your customers, and your community? Andrew Kim has flipped the script on what it means to run a franchise operation. As CEO of Waba Grill, Andrew went from legal advisor to visionary leader, crafting a brand where franchisees aren’t just partners—they’re family. In today’s episode, we explore how Andrew is bringing humanity back to franchising, the unconventional strategies that turned struggling locations into top performers, and what independent restaurant operators can steal from the franchise playbook to thrive in today’s market. If you’re ready to rethink how you support your team and grow your business, this conversation is a must. For more on Waba Grill’s bold flavors and innovative franchise model, visit https://www.wabagrill.com.

Takeaways

Andrew's bicultural background provided an advantage in law.
Waba Grill's founders had a vision for franchise growth.
Transitioning from consultant to chief legal officer was a significant decision.
Building strong franchisee relationships is crucial for success.
The pandemic required a focus on franchisee support and resilience.
Leadership transition can come from unexpected backgrounds.
Investing in team support leads to better outcomes.
Menu innovation is driven by customer resonance and team collaboration.
Value is defined by customer experience, not just price.
Anticipating customer needs enhances overall satisfaction.

Chapters

00:00 The Journey to Law and Business Consulting
05:56 Navigating Franchise Relationships and Challenges
12:13 Leadership Transition: From Chief Legal Officer to CEO
17:55 Menu Innovation and Customer Experience
24:09 Defining Value in a Post-Pandemic World
29:57 Anticipating Customer Needs and Enhancing Experience
35:54 Key Takeaways for Business Success
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Why Most Restaurants Struggle (And How to Break the Cycle)

Josh Kopel — Wed, 15 Jan 2025 13:00:00 GMT

Most restaurants don’t fail—they just get stuck. They struggle with slim margins, unpredictable cash flow, and the constant grind of staying afloat. But what if there was a way to break the cycle? In this episode, we reveal the overlooked strategies that separate struggling restaurants from thriving ones. Whether you’re ready to scale or just need more breathing room, this conversation is for you.

Visit www.joshkopel.com today to get free access to the upcoming 5 Day Restaurant Profitability Challenge: 5 Days to a 15% Net Profit.

The Secrets to Growth & Scale

Josh Kopel — Thu, 09 May 2024 12:00:00 GMT

Here's a Preview of the Amazing Stuff You’ll Learn:

Day 1: You’ll learn the 3 Keys to Profitability that scale your restaurant’s cash flow without increasing your expenses so that you can stop worrying about money.
Day 2: You’ll learn how to Master Margins, giving you the tools you need to scale your per customer average spend and increase perceived value for your restaurant.
Day 3: You’ll learn how to Scale Income by optimizing your floor plan and turn times, serving more guests better and faster.
Day 4: You’ll learn how to Diversify Revenue by scaling Event and Catering business through our proven outbound strategy.
Day 5: You’ll learn how to Scale Awareness and Customer Frequency creating a flood of new and repeat customers without spending one dollar on ads.

Space is limited.

Go to www.joshkopel.com to register today.

Scaling Culture and Experience: Barry McGowan on Fogo de Chão’s Global Growth

Josh Kopel — Tue, 24 Dec 2024 13:00:00 GMT

Running a successful restaurant is one thing; scaling that success globally while maintaining exceptional quality and culture is another. Today, I’m sitting down with Barry McGowan, CEO of Fogo de Chão, to discuss how this iconic brand continues to redefine the dining experience. From bringing a centuries-old culinary art to the forefront, to innovating service models that delight guests and empower employees, Barry shares the blueprint for building a thriving restaurant group. If you’re ready to rethink how to grow your business without losing its soul, this conversation is a must. For more information on Fogo de Chão and their unique dining experiences, visit https://fogodechao.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Sabin Lomac & Jim Tselikis on the skills required to build a restaurant empire (Part 1)

Josh Kopel — Fri, 17 Feb 2023 13:00:15 GMT

Today’s conversation is part one of a two part series. I sat down with Sabin and Jim from Cousins Maine Lobster. Maybe you know them from Shark Tank, maybe you don’t. What you should know is that these two cousins have scaled one food truck into a $55 million dollar business over the last 10 years. Over the next two episodes, we’ll unpack the tactics, tools, and strategies they used to build a restaurant empire.

For more on the guys and their restaurant group, visit https://www.cousinsmainelobster.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Episode 168: The Sky is the Limit: Yariv Bash of Flytrex

Josh Kopel — Fri, 07 Jan 2022 13:00:00 GMT

If you had a crystal ball and could see the future of our industry, who'd be delivering the food? Did I say who? What is delivering the food? This isn't going to be a show about autonomous automobiles traveling at 1 mile an hour down the sidewalks in your neighborhood, because I just don't see that getting the job done.

Today we're talking with Yariv Bash of Flytrex, a company using arial drones to deliver food for restaurants in the United States today. Let's take a peek into the not so distant future of food delivery.

TIME-STAMPED SHOW NOTES

[2:30] We're going to the moon!: Creating Flytrex

[5:20] The Vision: Hot, orderly, quiet, noninvasive, and affordable.

[6:35] Y'all, It's official; we live in the future: The drone delivery process

[8:32] The logistics: A degree of magnitude more efficient

[9:20] The Simplicity: If you have a driver's license, you're overqualified to operate the system.

[10:42] The future of the future: Who's going to compete with Flytrex?

[11:38] Distance and Timing: Straight lines, no stops, no traffic jams

[12:21] The Cost: Sure beats the pants off of 30% to 3PDs.

[13:02] The Location: Why North Carolina was a win-win place to start

[13:43] The plan: 80 million back yards

[14:18] The Limitations: What if I live in an apartment?

[15:14] The Process of Perfection: Making all the moving parts work for all stakeholders involved

[16:19] The Customer: Reconciling the needs of all involved

[17:15] The Software: Arranging the 1's and 0's to satisfy end-user preferences

[17:55] The Milestones: Federal approvals, Operations, and Tech Regulations

[18:45] Coming to a City Near You: Market considerations

[19:15] The Timeline: Projections for national availability

[20:09] What you need to know as a restaurant owner: This is a win-win-win solution

[20:45] From one dreamer to the millions of dreamers listening: Believe in your vision

For more on Flytrex visit https://www.flytrex.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

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Episode 166: Making Delivery Work: Carl Orsbourn & Meredith Sandland of Delivering the Digital Restaurant

Josh Kopel — Fri, 31 Dec 2021 13:00:00 GMT

Without question, one of the foundational elements of our industry's future is food delivery. But, almost two years into the delivery revolution, many of us are still struggling with execution and profitability. But what if there was a roadmap that could guide us toward success?

Today we chat with Carl Orsbourn & Meredith Sandland, authors of Delivering the Digital Restaurant. Together, we tackle the big ideas in the book and offer some actionable advice on how you can capitalize on the massive demand out there for food delivery.

TIME STAMPED SHOW NOTES

[2:30] Building the playbook: The Origin Story

[6:08] Translating marketing: Understanding your niche's values

[7:35] The right offering for the right location

[8:20] Giving the customer what they want: Making money while experimenting

[9:50] Converting your customers off the delivery platforms

[13:40] Expanding revenue through delivery: How to serve your consumer demand

[17:20] Ghost Kitchens: The fundamentals of success

[20:47] Strategies for Surprise & Delight through delivery

[24:50] The rise of personalization & The future of Dine-In: It all comes down to data

[28:14] Shaping your restaurant to serve

[30:23] A hopeful view for the industry

To pick up their book visit https://www.deliveringthedigitalrestaurant.com

________________________________

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Episode 165: Going Against the Grain: Celebrity Chef Brian Malarkey

Josh Kopel — Tue, 28 Dec 2021 13:00:00 GMT

If you want to know the truth, without one ounce of sugarcoating, just call Brian Malarkey. The Celebrity Chef has spent almost two decades betting big on his version of what success looks like. Big venues, high stakes and higher revenues. Post pandemic, where everything is thinking small and capitalizing on a flush economy, he's taking a different path.

In today's episode Brian and I chat about how he got to where he is today and where he thinks we're headed as an industry.

TIME STAMPED SHOW NOTES

[2:10] Learning on someone else's dime: Wisdom on running restaurants

[3:22] Generating Income 101: Decide if you're cooking for the elite or cooking for the masses

[4:19] The benefits of larger venues

[5:05] Crushing the big game: Making it rain in The Roaring 20's (Part II)

[7:18] Brand Awareness: Love me or hate me, they will show up.

[8:24] The Business of Celebrity: Core focuses

[10:50] The key to training your staff for a true hospitality experience

[13:30] New deals: How to bargain with your landlord

[16:57] Opinion: Why ghost kitchens are stupid

[18:14] The steps to achieve success: Studying the playbook

[20:03] What to avoid: Lawyers, monster kitchens, and cooking for other chefs

[21:49] Plagiarism is a form of flattery: It's right there in front of you

For more on the chef visit https://www.brianmalarkey.com

________________________________

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Episode 161: The Barron of Brooklyn: Serial Entrepreneur André Hueston Mack

Josh Kopel — Tue, 07 Dec 2021 13:00:00 GMT

I'm sure everyone ascribes to the philosophy of being the change you want to see in the world, but what does that look like in practical application? As hospitality professional, we have a unique opportunity to shape our neighborhoods by influencing what they consume and how they consume it.

André Hueston Mack is doing exactly that. Never in my life have I seen someone invest so much of themselves into their community and today we talk about the risks and rewards associated on betting on your neighbors to create a better neighborhood.

TIME STAMPED SHOW NOTES

[2:20] Learning the standards of self-expression

[5:00] Leaving Thomas Keller: Where uncertainty meets determination

[7:09] The slow burn of getting rich: "It was hard, but it was mine".

[9:22] Making the wine was the easy part

[11:02] Knowing who to impress: the key to success in salesmanship

[13:28] Running toward discomfort: Understanding your own strengths

[14:04] Pushing boundaries: Priorities, time management, and opportunity

[16:06] How hard could it be?: Scaling an empire outside your front door

[20:56] Ensuring a profitable ecosystem: The demerits of peaking early

[22:53] It's all about the neighborhood: Keeping it personal

[24:35] Preparing for the moment you're in the way

[26:10] What Albert Einstein, distillation, and For Dummies books have in common

[29:00] Choosing from a thousand options

[30:10] Everything you ever wanted is on the other side of your fear.

________________________________

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Episode 158: Delegating The Right Way: Emily Morgan of Delegate Solutions

Josh Kopel — Fri, 26 Nov 2021 13:00:00 GMT

How many hats are you wearing on a daily basis? One? Two? Two hundred?

The only way we're going to get better is by getting better at sharing our workload with others.

That's where Emily Morgan comes in. Emily is a delegation expert and today she walks us through the mindset and strategies we need to pull this off along with the pitfalls to avoid.

TIME-STAMPED SHOW NOTES:

[3:14] Out of the weeds: WTF do I do with myself now?

[4:25] The discipline, art, and science of delegation

[6:05] The 5 types of bottlenecks we threaten our businesses with

[10:20] Checks and balances: getting realistic about your habits

[11:49] Expenses and investments: understanding what you're worth

[13:13] Reversing the math

[13:55] The 5 Golden Rules of Delegation: best practices to set your goals

[15:05] We are special unicorns: discovering what's possible to delegate

[17:21] The low-hanging fruit: get rid of the easy stuff first

[18:45] How to create the steps and build the systems

[20:30] How to avoid delegating a broken machine

[22:08] The first 5 things to pull off your plate

[23:21] The science of delegation

[24:25] Delegating the end result: the value of defining success

[25:27] Feedback: how to solicit honesty and communicate productively

[27:30] How to avoid setting your hair on fire

[28:18] Determining good enough: the 80% rule

[29:00] Committing to the boring stuff

[29:40] Clearing space for your impact

To check out everything Emily referenced on today's show go to https://www.delegatesolutions.com/fullcomp

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Episode 159: Failure is Fuel: Celebrity Chef Wolfgang Puck

Josh Kopel — Tue, 30 Nov 2021 13:00:00 GMT

Who do you look to for inspiration? For me, it's always been Wolfgang Puck and not just because he's a talent chef and restaurateur, but because he's a skilled entrepreneur.

Even without a formal business education, the chef has built an international empire. In today's conversation we unpack the critical decisions he made to get it to the top and overcome the obstacles along they way.

TIME-STAMPED SHOW NOTES:

[2:11] Rising from ashes: how a household name was born in the journey from one hell to the next

[5:11] Staying above the fray: how Chef defied the odds and stayed off the sauce

[6:35] Showmanship and status: the evolution of an industry

[8:51] Dreaming big, sinking in, and mastering hospitality as a craft

[11:59] Accelerating an education: lessons learned in the early days at Spago

[13:07] The critical decisions that shaped one of the world's best-known chefs

[15:35] Mistakes and what we can learn from the man who's failed his way to unparalleled success.

[20:34] Get knocked down, get back up: fear as a motivator

[22:15] Staying relevant: a lesson in innovative evolution and finding balance

[24:30] Chef's recipe for success

[27:24] Marketing greatness: why personal relationships are the backbone of success

[29:51] Pandemic perspective: projections from the man who sees opportunity where others don't

[31:47] Passing a legacy on: hopes from a father to his children for a healthy succession

[34:08] Defining and communicating success

[35:56] The gift of listening: advice from a legend

For more on the chef, visit https://wolfgangpuck.com

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Episode 153: The King of Cool: Mark Birnbaum of The Catch Hospitality Group

Josh Kopel — Tue, 09 Nov 2021 13:00:00 GMT

When I think about Mark Birnbaum, I think about the word cool.

This dude has 50,000 followers on instagram, his trendy restaurants have lines out the door nightly and celebrity investors dump boat loads of cash into everything he creates.

But, at his core, he's a restaurateur, just like you and me. And his path to success was formulaic and well thought out. In today's episode Mark shares the formula he used to build a restaurant that doesn't follow trends, it creates them.

TIME-STAMPED SHOW NOTES:

[2:25] After-Prom King: Hustling cool through school.

[4:30] Finding gusto through tragedy.

[6:41] Higher margins, and better experiences: An innovative one-stop experience.

[12:50] The essential elements of cool: Good food, good service, good vibe.

[14:51] Design is everything: Creating the perfect vibe.

[18:05] Determining success: When you know something is or isn’t working.

[22:00] Lessons from the pandemic: What Catch did differently.

[25:30] How to make it in the restaurant industry: The reality of success.

[29:35] Less is more: Knowing how to spot a good deal.

[31:43] The recipe for getting where you want to go in the hospitality industry.

For more on The Catch Hospitality Group go to https://catchhg.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

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Episode 149: Starting Fresh: Celebrity Chef Tim Hollingsworth

Josh Kopel — Tue, 26 Oct 2021 12:00:00 GMT

In episode 149 of FULL COMP, Josh talks to celebrity chef Tim Hollingsworth of Odium in Los Angeles about the lessons he learned during Covid as well as the evolution of his own restaurant as he incorporates fresh lessons into a fresh start. Join us as Tim explains what he's discovered about the impact of creating buy-in among staff, building great teams, and creating lasting and memorable experiences.

TIME-STAMPED SHOW NOTES:

[1:54] Today's topic: What would you do differently if you could take the lessons Covid gave you forward?

[2:30] Lessons from The French Laundry with Tim Hollingsworth

[4:14] Why your philosophy matters, and how to build a team that buys in, and what makes a great working environment.

[6:12] Creating great culture: valuing balance and employee wellness to create great customer experiences.

[9:28] Your Restaurant 2.0: finding opportunities to change for the better.

[10:23] Understanding your clientele and how to serve them.

[12:12] The responsibility of training for success, focus, and cohesion.

[14:36] Restaurant concepts: using experience as inspiration.

[16:50] Storefronts: Are they the move? Pros and cons of brick and mortar.

[18:03] Celebrity Chefdom: choices that create celebrity status.

[21:36] How to know when it's time to grow: what matters and what doesn't.

[26:03] Making conscious decisions: advice from a celebrity chef on defining the worth of our industry.

For more on Tim Hollingsworth, visit timothyhollingsworth.com.

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Episode 151: Betting Big on the Future of Restaurant Tech: Noah Glass, founder of Olo

Josh Kopel — Tue, 02 Nov 2021 12:00:00 GMT

Today, Olo is a billion-dollar company with a captivated audience of restaurateurs excited about the future of restaurant tech.

But the story of Olo and its founder, Noah Glass, is far from an overnight success. Noah has spent the last 16 years evangelizing the merits of restaurant tech to an industry unwilling to change. But he never lost hope and he never gave up.

And I can only imagine that a man with that kind of vision and that kind of fortitude must have a clear vision of what’s coming next for all of us. Today we talk about the future of restaurants and restaurant tech.

TIME-STAMPED SHOW NOTES

[2:25] The ripple effect that planted a seed: Lessons learned from Silicon Valley

[5:11] Finding the courage: seizing the opportunity to realize a vision

[8:38] Evolving an ideology: rallying the troops and doing good while doing well.

[11:50] Evolving a leader: the challenges of scaling and having faith in your partners and values.

[16:38] How one restaurant Dallas, TX changed Olo’s framework.

[22:08] Embracing the Digital Age: Is the industry backsliding as we lean into tech?

[24:20] Imagining the future of the restaurant industry:

[27:25] Turning the tables: The kind of restaurant Noah Glass would open.

[31:15] The North Star metric: Customer lifetime value and what it means for your restaurant.

That's Noah Glass. For more on OLO visit https://www.olo.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

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Building a Better Industry: Dina Samson, co-founder of Regarding Her

Josh Kopel — Tue, 28 Sep 2021 12:00:00 GMT

In this moment, we're not just rebuilding our businesses, we're rebuilding our industry.

What would you change if you had the chance?

For Dina Samson, change comes in the form of increased visibility. She's working to raise the voices of entrepreneurial women within our industry. She's also out front ensuring that the policymakers that directly effect our restaurants understand our priorities and our needs.

In today's conversation, we talk about her advocacy work and how she manages to juggle it alongside being both a restaurateur and a parent.

For more on Dina and all of her projects go to www.dinasamson.com

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How to Disrupt & Innovate: Joe Jackman, founder of Jackman Reinvents

Josh Kopel — Fri, 24 Sep 2021 12:00:00 GMT

Change is hard.

Becoming irrelevant is harder.

Today we chat we Joe Jackman who wrote the book on change.

Joe walks us through what real change can look like in our businesses, creating a blueprint for disruption and innovation within an industry that desperately needs both.

You can pick up The Reinventionist Mindset wherever books are sold.

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The Playbook

Industry Town Halls

What We Can Learn From a Franchise Model: Dennis McKinley, founder of The Original Hot Dog Company

Josh Kopel — Fri, 17 Sep 2021 12:00:00 GMT

Imagine, if when you started your entrepreneurial journey, you were provided with a plan for guaranteed success. Dennis McKinley did and he shares that plan with us today.

Dennis became a franchisee in his early 20's. He took that playbook, improved upon it and today sits as the franchisor of one of the fastest growing restaurant chains in the country. In today's conversation we take a peek inside that playbook for strategies we can implement in our own businesses.

For more on Dennis' concepts visit https://www.emergingfoodfranchises.com

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The Playbook

Steal These Systems: David Morton’s Proven Formula for Building Profitable Restaurants Anywhere

Josh Kopel — Tue, 08 Apr 2025 12:00:00 GMT

It’s one thing to grow a restaurant group. It’s another to grow one that thrives across categories, cities, and economies. David Morton has done exactly that—without taking on debt, overextending his team, or compromising his values. As co-founder of Episcope Restaurants, David has engineered a scalable system that pairs creative vision with financial discipline. In this episode, we break down his approach to market selection, capital efficiency, weekly P&Ls, and the real difference between restaurants that survive and those that lead. If you want a playbook for building a restaurant business that lasts, this is it.

Takeaways:

Profitability is the key problem for restaurant owners.
David Morton aims to make a difference in the restaurant industry.
The restaurant industry lacks leadership and standards for excellence.
A conservative approach to business modeling can lead to success.
Mistakes are part of the learning process in the restaurant business.
The future of dining is influenced by social needs post-COVID.
Managing balance sheets is as important as P&L statements.
Openness to change is crucial for restaurant success.
The restaurant industry must adapt to rising development costs.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Mike Sebazco on the power of a one shift business

Josh Kopel — Tue, 22 Oct 2024 12:00:00 GMT

If we’re paying rent 24 hours a day, we must generate revenue 24 hours a day. But, with food costs and the cost of labor skyrocketing, our revenue models are evolving. Enter Mike Sebazco of Famous Toastery. With over two dozen locations and counting, this one shift business is shifting the way we look at operations and profitability. We sat down today to discuss how thinking small can have a massive impact on your restaurant.

For more information on Famous Toastery, visit https://famoustoastery.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Justin Kingsley Hall on chef life after restaurants

Josh Kopel — Fri, 09 Feb 2024 13:00:00 GMT

I met Justin Kingsley Hall in Whitefish, Montana of all places. We were both consulting on a gorgeous restaurant project there. He oversaw the culinary program and I was brought in to refine and optimize the front of house. A friendship evolved and I wanted to have him on the show to discuss the lessons he’s learned after decades of building out his own restaurants and fixing the restaurants of others. This is a glimpse into the life of a chef not bound to a restaurant.

For more information on the chef, visit https://kindlingculinary.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

The Refugee Restaurateur: Tee Tran of Monster Pho

Josh Kopel — Tue, 04 May 2021 12:00:00 GMT

We see headlines everyday about immigration but there's very little talk about the immigrants themselves. The story I bring you today isn't a story about overcoming adversity, it's a story about enduring adversity.

Tee Tran represents the best our industry has to offer. Instead of fighting for the survival of his businesses over the last year he's fought for his community, working with the World Central Kitchen and getting support from big names like Steph Curry.

Today we explore one man's journey to and through hospitality and what we can all learn from his story.

For more on Tee and Monster Pho visit https://www.monsterpho.com

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We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - https://restaurants.yelp.com/full-comp-podcast/

The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/

Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

Mastering the Vibe: Lee Maen on Creating Iconic Restaurants That Endure and Scale

Josh Kopel — Fri, 09 May 2025 12:00:00 GMT

Some restaurants chase trends. Lee Maen builds brands that shape them. As co-founder of Innovative Dining Group, Lee has redefined what it means to create restaurants that are as memorable for their vibe as they are for their food. From Sushi Roku to BOA Steakhouse, he’s turned hospitality into a high-performance art form—blending ambiance, precision, and consistency across markets and decades. In this episode, we dive into how IDG builds loyalty without relying on celebrity chefs, maintains profit without sacrificing soul, and scales without losing what made it special in the first place. To learn more about Innovative Dining Group and their iconic concepts, visit https://innovativedining.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Secret to Exponential Growth: Adam Fleischman of Umami Burger

Josh Kopel — Fri, 19 Feb 2021 13:00:00 GMT

Our industry is full of one hit wonders. Innovators that are able to capture lightening in a bottle but only once. Many of us dream of a culinary empire with locations that span the globe. What I've been trying to figure out is what enables some folks to achieve this dream while so many of us fail in the pursuit.

Today we chat with Adam Fleischman, a self taught chef that created and scaled both Umami Burger and 800 Degree Pizza worldwide. We unpack the mindset and the strategy that enabled him to grow these businesses to global proportions.

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We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - www.restaurants.yelp.com/fullcomp

The Happy Mouth Morning Show - www.restaurants.yelp.com/happy mouth

Restaurant Marketing School - www.restaurants.yelp.com/marketingschool

Restaurant Influencers: The Playbook - www.restaurants.yelp.com/influencers

Serving the Story: Kathy & Ben Sidell on Building Restaurant Brands That Create Emotional Loyalty

Josh Kopel — Fri, 16 May 2025 12:00:00 GMT

What if your restaurant wasn’t just a place to eat—but a part of your guest’s identity? Kathy and Ben Sidell have mastered the art of emotional branding, turning Saltie Girl and Sweet Boy into lifestyle experiences people feel proud to align with. In this episode, we explore how they’ve built high-volume, high-loyalty concepts without sacrificing soul. From pandemic pivots to product lines, from tinned fish to tins of cookies, Kathy and Ben share what it takes to create businesses that connect, inspire, and thrive—even in the hardest moments. To learn more about Saltie Girl and Sweet Boy, visit https://www.saltiegirl.com and https://www.sweetboy.com. Their journey proves that the best restaurant brands don’t just feed people—they make them feel something.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Keith Benjamin on Crafting the Vision for a Restaurant Empire

Josh Kopel — Fri, 13 Jun 2025 12:00:00 GMT

The numbers tell the story. Statistically, it’s nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we’re all looking to achieve. In today’s conversation, we discuss how to build with intention, the tools to create massive awareness, and the essential elements of a cool concept. For more information on his restaurant group, visit https://uptownhospitality.com/
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

The Keys to Expansion During a Pandemic: Justin Rosenberg of Honeygrow

Josh Kopel — Fri, 15 Jan 2021 13:00:00 GMT

So many of us were unprepared for the struggles we'd experience in 2020. Justin Rosenberg of Honeygrow was well prepared for any obstacles that came his way.

Why? Some brands are built on strong economies and good luck, others are forged in fire.

In this episode, Justin walks us through the hard lessons he learned scaling Honeygrow and how that prepared him for the pandemic.

For more Honeygrow go to www.honeygrow.com

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Download our restaurant recovery guide: https://bit.ly/2ZAcmo0

FULL COMP Season 1 Recap

Josh Kopel — Tue, 22 Sep 2020 12:00:00 GMT

A look back at some of the most inspiring moments with several of our most notable guests including Matthew Jennings, Andrew Zimmern, Joe Sasto, Jet Tila, Daniel Shemtob and Nyesha Arrington.

The Value of a Beginner's Mindset: Eric Cacciatore of Restaurant Unstoppable

Josh Kopel — Fri, 21 Aug 2020 12:00:00 GMT

I’ve spent so much time worried about myself and my own restaurant, I haven’t given much thought to the next generation of restaurateurs coming down the pike.

What do they think about what’s going on? Are they discouraged by what they’re seeing? Do they have any valuable insight to share with us as we try to sort our way through this?

On this episode we sit down with Eric Cacciatore, aspiring restaurateur and podcaster, who offers a unique perspective on the past and future of the hospitality industry.

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SHOW NOTES

The value of networking in person
Business is about relationships
How Restaurant Unstoppable started
There hasn’t been a culture of openness in the hospitality industry
Everyone seems to be doing amazingly until they close down
Lack of vulnerability is isolating
Most successful hospitality leaders are the most generous with their path
Mentors Eric looks up to
It could be the best time to open a restaurant
Lots of opportunities
More human capital than before
Restaurant Unstoppable podcast shows the industry as it is
Intended to be motivating and inspiring
Can be disheartening as the industry is very difficult
Guests are honest with their failures
The best of the best can still be struggling
Two keys to growth in the restaurant industry
Cash flow
People
How the pandemic has affected the podcast
Making new mistakes
The myth of the perfect storm
Eric has learned the best variables to become successful via the podcast
Knowing the lessons stops you from diving in
Start with what you have
Open-book management
Opening your books to your team
Teaching them how to run a business
Being transparent and vulnerable
Increases the bond in the culture
Creates a team of leaders you can promote from within
Vertical integration
Growing deep rather than wide
Investing in the next generation of people
Making the business as airtight as it can be
Developing a solid culture
Expand into a community of businesses
Plans for Restaurant Unstoppable
Creating a network of past guests, listeners, tools, and resources in one place
Creating a restaurant group
Partnering with other restaurateurs
Fear of failure
Due to having a podcast about restaurant success, Eric feels pressure to be successful
Starting where you can
Focusing on organic growth
Having a 10-year goal in mind
Not expecting overnight results
Building relationships
Giving up equity in your business can make you lose autonomy
Words of encouragement
Where there is disaster, there is opportunity
Indians used to burn fields to trigger new growth
You don’t have to do it alone
Know your strengths and weaknesses
Dream with your team
Set great goals

The Stolen Episode: Luke LaBree, Dennis Knows Food

Josh Kopel — Fri, 07 Aug 2020 12:00:00 GMT

This one’s coming totally out of left field.

I had the pleasure of being on my friend Luke’s podcast and I enjoyed the conversation so much, I stole some of it to share with you here. Luke is a digital marketer who’s built some huge brands within the industry. You’ll also get to hear a bit more of me than you normally do. Sit back, relax and listen to these 2 old dogs chew the fat.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

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SHOW NOTES

Independent business owners struggle to create content
Independent businesses have always struggled
Slim margins
16hour days
They feel that they have no time to create content
Content Imposter Syndrome
The feeling your content doesn’t stand up to the content in your industry
Discouraging to try and compete with the huge amount of content on the internet
Honesty tips the scale
Be your unique business online
Share what you do and the way you do it
Showing your team and behind the scenes gets much more engagement
Honesty builds a stronger connection with your audience
Create the content you want to see in the world
Elizabeth Tilton went viral because of their reopening guide
They didn’t make it to go viral
It was true to self
Selfless stuff you are doing will resonate more than anything else
People see through the hard sell
Example
Two members of staff manually assembled 600 hand sanitizer dispensers before they were shipped to customers
Luke uploaded the security footage of them doing this
Audience loved it
Mundane everyday details are what makes your business interesting
Everyone leaves happy philosophy
Explains the vision of Josh’ restaurant
Setting that expectation that there is nothing that they won’t do to make sure that the patron leaves happy
Empowered staff to operate independently under this guiding philosophy
Telling patrons that their happiness was important de-escalates any upset
It’s a privilege to turn around bad feedback in real-time
There are no limits to service
Josh once fully comped a meal and drinks for a table of 8
Restaurant was running low on food
Offered a free meal off menu of what food was left
Having a passion for service is why we stay in the business
Knowing your core passion is the most important thing
The importance of teamwork
Allowing them to put forward ideas
Showcase their talents on
It takes the whole team to make a shift run smoothly
Customers pick up on team spirit
No Us Without You
Non-profit that feeds families of undocumented workers
Having a holistic approach in digital and real-life created success
Created a movement
Taking a leap of faith
Many miss the opportunity to act
Scared of failure
Those who take a leap are the ones who succeed

The Takeaway: The Myth Keeping Busy Restaurants Broke

Josh Kopel — Fri, 30 Oct 2026 12:00:00 GMT

What if putting your guests first is the reason your packed restaurant still can’t pay its bills?

Plenty of operators run full dining rooms all weekend and are broke by Monday. Hospitality runs on stability, and stability starts with profit built into the model.

In this takeaway, I break down how one audit took a restaurant from 3% to 16% profit, why you should benchmark against every place your guest might spend the same night, and how moving one menu section made entrees outsell burgers four to one.

If you’re busy and still not making money, your menu is the first place to look.

That's this week's takeaway. To build the marketing team that raises check averages without discounting, visit restaurantbusinessschool.com.
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Redefining Cocktail Culture: Death & Co.'s Alex Day

Josh Kopel — Tue, 21 Apr 2020 12:00:00 GMT

It was thought that to drink alcohol was to live a life shadowed by death. The Death & Co. team has been offering a warm embrace to those who shine after dusk for over a decade now. Its foundational elements are a love of great people and great drinks. Today, we chat with Alex Day, proprietor of the world-famous Death & Co., a bar that redefined cocktail culture for an entire generation.

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Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

LINKS

https://www.deathandcompany.com/

SHOW NOTES

Dave Kaplan & Ravi DeRossi started Death & Co in 2006
Alex was captivated by the youthful, innovative approach to drinks
They opened 3 branches of Death & Co, NYC, LA & Denver
Early mistakes
Not knowing what to do as new entrepreneurs
Bars ran themselves
“Failing forward”
2 years of growth by luck
Difficult neighbour for years
Legal implications
Biggest lessons
It is the owners’ job to find and cultivate good people
Provide strong guidance
Build a strong culture
There is no such thing as smooth sailing
Foundation issues in the industry
Hospitality workers are not employed or compensated well
Astronomical rents
High operating costs
Poor margins
At this time of not operating, they are rethinking every aspect of the business
Realigning focus on what the customer wants
Avoiding getting hung up on vanity items like perfect cocktail recipe
Bringing focus back to the consumer
What will they want post-lockdown?
Reevaluating how to relate to vendors and improve vendor relationships
Improving the bars from an environment perspective
Reviewing relationships with landlords
How things could be different post-Covid
Local cultures in each city
Social norms
Improving as employers
Benefits they already offer
Health insurance to full-time staff
Wellness credits
Potential ideas for future
Offering health insurance to part-time staff
Creating clearer avenues for staff to grow in the company
What set Death & Co apart as a brand
Meticulous focus on ingredients
Passion about the craft
Human, genuine, authenticity in their delivery
Being serious about the craft but also having fun
Harnessing individuality throughout the business
Allowing bartenders to be creative
Each bar is not a copy of the other
Individual menus
Different appearance
Using social media as a marketing engine
Industry typically focusses on bragging or nice photos of food/drink
Creating a more community based social media presence

Harry Posner & Natalie Dial: Put Staff Before Guests

Josh Kopel — Tue, 14 Jul 2026 12:00:00 GMT

What if the conventional wisdom about putting customers first is the very reason your restaurant keeps losing good people?

Harry Posner and Natalie Dial walked away from careers in medicine to open Tomat, a Michelin-recognized, seasonally driven restaurant in Westchester, Los Angeles. Neither came from the industry. Both came with the analytical frameworks most operators spend years trying to build.

In this conversation, we get into why they deliberately ranked employees above customers before opening day, how diversifying revenue across breakfast, lunch, dinner, events, and a rooftop gave them financial staying power when the calendar went quiet, and why the "wrong" location turned out to be one of the smartest market plays in recent LA dining.

If you think the customer is always right, this episode will change your mind.

To learn more about Tomat, visit tomat.la.

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Rob Herold: This is the secret to delegation

Josh Kopel — Tue, 30 Jun 2026 12:00:00 GMT

What if the most valuable thing you could do for your restaurant is make yourself unnecessary?

Rob Herold has operated a single Chick-fil-A in Bowie, Maryland for 17 years. While most operators chase more locations, he went the other way, building a business that runs without him so he could coach leaders, serve communities overseas, and climb mountains with his son.

In this conversation, we get into why your time is worth more than you think, how hiring a virtual assistant became the highest-leverage decision he ever made, and what it really costs operators to insist on doing everything themselves.

If you are drowning in your own business and calling it dedication, this one will change how you see your calendar.

To learn how to delegate like Rob, check out the free step by step guide below:
https://resources.belaysolutions.com/partners/full-comp

To learn more about BELAY Solutions and how they can help you reclaim your time, download their free Freedom Framework here or text COMP to 55123 to get the link sent directly to you.

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Kyle Willis: The Busy Trap

Josh Kopel — Fri, 19 Jun 2026 12:00:00 GMT

What if you are the biggest obstacle to your restaurant's growth?

Kyle Willis, VP of Growth at BELAY Solutions, has spent years watching high-capacity operators hit the same wall: too busy doing the work to actually lead the business. Growth always stalls at capacity, and most operators have no plan for getting out from under it.

In this conversation, we get into why delegation develops your best people and multiplies what you can do, how a structured 30-60-90 onboarding relieves pressure fast, and why time is always the more expensive currency.

If you are running at full capacity and still not moving the needle, this is where you start.

To learn more about BELAY Solutions and how they can help you reclaim your time, download their free Freedom Framework here or text COMP to 55123 to get the link sent directly to you.

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Cody Pruitt on the business plan for a blockbuster restaurant

Josh Kopel — Fri, 23 Aug 2024 12:00:00 GMT

While so many of us spent the pandemic scrambling, Cody Pruitt spend that time planning. Cody is literally the only first time restaurateur I know that opened a restaurant in a major city and managed to adhere to the plan. Today we sit down to discuss how to build and stick to a restaurant business plan and how he managed to blow his revenue targets out of the water.

That’s Cody Pruitt. For more information on Cody and Libertine, visit https://www.libertinenyc.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Experience Is the Product: Scott Lawton on Creating Lifestyle Through Hospitality

Josh Kopel — Fri, 20 Mar 2026 12:00:00 GMT

You walk into a restaurant and it just makes sense.

It all feels right…the decor, the menus, the music and you know that they’re selling more than a meal, it’s a lifestyle.

Today we sit down with Scott Lawton, the co-founder of bartaco, to discuss the foundational elements of the bartaco brand and how those elements come together to make the guest feel like they’re a part of something special.

For more information on Scott and bartaco, visit ⁠https://bartaco.com/⁠.

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Today’s episode was brought to you by Loop AI. If you want better visibility and control over your delivery business while protecting your margins, find out how Loop AI can help at loopai.com.

Unlocking 40 Years of Success: Kevin McCarney’s on Building Restaurant Brands That Last

Josh Kopel — Tue, 04 Feb 2025 13:00:00 GMT

How do you turn $2,000 into a restaurant empire that lasts 40 years? Kevin McCarney cracked the code. As the founder of Poquito Más, Kevin has defied the odds in one of the most competitive markets on the planet, creating a brand synonymous with quality, consistency, and legendary customer loyalty. In today’s episode, we dive into the systems that scale, the secrets to keeping your team inspired, and how Kevin’s unique leadership philosophy has driven decades of success. Whether you’re looking to grow your brand or just survive the daily grind, this episode is packed with strategies you can steal today. For more on Poquito Más and Kevin’s innovative leadership approach, visit https://www.poquitomas.com. Don’t forget to grab his book, Big Brain, Little Brain, for even more actionable insights to transform your business and your life.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Check out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Transforming Guest Experiences: Dorrian Porter on Connection Through Innovation

Josh Kopel — Fri, 14 Feb 2025 13:00:00 GMT

Hospitality is built on moments—the ones your guests remember long after they leave. But how do you craft those moments consistently? Dorrian Porter has an answer. As the creator of VestaBoard, he’s turned a retro-inspired communication tool into a modern marvel for businesses, helping restaurateurs and hoteliers engage their guests in ways that feel personal, surprising, and unforgettable. In this episode, we uncover the story behind VestaBoard’s creation, the psychology of guest connection, and how Dorrian is redefining what it means to stand out in the competitive world of hospitality. If you’ve ever wondered how to turn ordinary spaces into extraordinary experiences, this conversation will leave you inspired and equipped to act. For more on VestaBoard and how it can transform your restaurant or business, visit https://www.vestaboard.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Reimagining Fine Dining: Douglas Keane on Breaking the Rules and Building a Better Restaurant

Josh Kopel — Tue, 18 Mar 2025 12:02:20 GMT

What if everything you thought you knew about running a restaurant was wrong? Douglas Keane, the James Beard Award-winning chef behind Cyrus, has spent the last decade rethinking fine dining from the ground up. After closing his acclaimed restaurant in 2012, Douglas refused to return to the same broken model—so he built something completely different. In this episode, we dive into how he’s engineered a new kind of restaurant: one where teams thrive, work-life balance exists, and profitability isn’t a pipe dream. If you’ve ever wanted to challenge the status quo of this industry, this is a conversation you can’t afford to miss. To learn more about his groundbreaking approach to fine dining, visit https://www.cyrusrestaurant.com. His story proves that rethinking the rules isn’t just possible—it’s the future of hospitality.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Guess Less, Profit More: Ronald Cardwell on Why Most Food Cost Strategies Fail

Josh Kopel — Fri, 06 Feb 2026 13:00:00 GMT

Most operators think they’re managing food costs. Ronald Cardwell thinks they’re just guessing.

As Commodity Director at Restaurant Technologies, Ronald has a unique vantage point: tens of thousands of kitchens and decades inside the oil and biofuel industries. And his message is blunt: if you’re not measuring it, you’re losing money.

In this episode, we get into why fryer oil might be your highest-margin opportunity, how to identify invisible cost leaks before they wreck your menu, and the underrated power of treating every ingredient like a commodity - with strategy, not habit.

If inflation is the headline, this is the fine print. This episode is for operators who are ready to stop gambling with their margins and start managing with intention.

To learn more about Restaurant Technologies and their management systems, visit rti-inc.com.

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Restaurants Aren’t About Food, They’re About People: David Youngberg’s Playbook for Longevity

Josh Kopel — Fri, 16 Jan 2026 13:00:00 GMT

What if the best leadership training didn’t come from business school, but from the brutal discipline of an Ironman?

David Youngberg didn’t start triathlons until 50. But the mindset it required, focus, repetition, resilience, changed how he runs restaurants. After two decades at BJ’s and now CEO at Stonefire Grill, David brings that same intensity to team culture, systems thinking, and servant leadership.

In this conversation, we get into how Ironman training sharpened his business instincts, what it takes to build 20-year team tenure, and why the best leaders don’t demand more, they serve more.

For anyone trying to lead with longevity in mind, this episode is fuel.

To learn more about Stonefire Grill and their people-first approach, visit stonefiregrill.com.

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The Case for Quitting: Kevin Tien on Success, Sacrifice, and Starting Over

Josh Kopel — Tue, 04 Nov 2025 13:00:00 GMT

Could you quit at the top of your game–just as your dreams were coming true?

At the height of critical acclaim, Kevin Tien walked away from Himitsu, not because it failed, but because it no longer aligned. That decision rewired how he thinks about success, leadership, and the cost of ignoring your gut.

In this conversation, Kevin opens up about leaving good money and momentum on the table, learning the hard way that growth without clarity leads to chaos, and why he now builds restaurants that invest in people first—even if it hurts margins. We dig into the emotional toll of misaligned partnerships, the power of complementary leadership, and how quitting isn’t weakness—it’s evolution.

If you're stuck between what’s working and what’s right, this one's for you.

To learn more on Moon Rabbit, visit moonrabbitdc.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Forget the Dining Room: Neal Fraser’s Profitability Playbook

Josh Kopel — Fri, 31 Oct 2025 12:00:00 GMT

What if the true path to restaurant profitability is rethinking our business model entirely?Close to a decade ago, today’s guest changed the way I saw our industry forever and he’s here to do the same for you.

Today we sit down with Celebrity Chef Neal Fraser as he pulls back the curtain on how Redbird—a 50-seat dining room attached to a cathedral—became one of LA’s most dynamic and profitable hospitality businesses.

He shares how focusing on events over covers gave him control, stability, and scale. We get into the systems he built, the mindset shift that made it possible, and why too many operators are white-knuckling restaurants that no longer serve them.

This is for operators tired of hoping for Wednesday walk-ins—and ready to take back control of their business.

To learn more about Redbird, visit https://redbird.la.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Built to Serve, Not Sell: Darren Spicer’s Playbook for Turning Coffee Into Community

Josh Kopel — Fri, 17 Oct 2025 12:00:00 GMT

Does the world really need another coffee shop?

That’s the question Darren Spicer had to answer before walking away from a six-figure career to start Clutch Coffee. The answer wasn’t coffee—it was connection.

In this episode, Darren breaks down why community, not caffeine, is his true product, what he learned from Dutch Bros, how he made it his own, and why being “Chick-fil-A for coffee” means never settling for average service.

For every operator asking what business they’re really in—this episode delivers clarity.

To learn more about Clutch Coffee Bar and their work in the community, visit clutchcoffeebar.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Stop Worshiping ‘Consistency:’ How Yann de Rocheford Scaled by Systemizing Vibe

Josh Kopel — Fri, 10 Oct 2025 12:00:00 GMT

Everyone says restaurants are about food, service, or scale. But what if it’s really about emotional engineering?

Yann didn’t come from the kitchen. He came from the world of marketing and strategy. But when he opened Boqueria, he reimagined what a restaurant could be—vibe-forward, high-design, emotionally resonant, and built to scale.

In this episode, Yann breaks down why restaurants are “weak link systems,” how to distill a concept to its essence, and why tension—not harmony—is the secret to a space that sings.

If you’ve ever wanted to build something iconic without following industry dogma, this episode will challenge everything you’ve been told.

To learn more about Boqueria, visit boqueriarestaurant.com

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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From Maxed-Out Credit Cards to 41 Locations: John Gelastopoulos on Building Broken Yolk’s Lasting Momentum

Josh Kopel — Tue, 09 Sep 2025 12:00:00 GMT

Most people buy a restaurant and inherit someone else’s problems. John Gelastopoulos bought a closed breakfast spot, maxed out his credit cards to keep it alive—and turned it into a 41-location powerhouse. The secret? Relentless persistence and an obsession with people.

In this conversation, John shares how he went from washing dishes to franchising nationwide, why filling the dining room once can create a lasting ripple effect, and the systems that keep his culture intact across dozens of locations. We get into scaling without losing empathy, making smart pricing moves through economic swings, and focusing only on what you can control—no matter the competition.

If you’re ready to see how grit, relationships, and a well-timed Rolodex can build an empire, this episode delivers.

To learn more about Broken Yolk Café and their franchise opportunities, visit www.thebrokenyolkcafe.com

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Brad Wise on Transforming a Bad Launch Into an Epic Brand

Josh Kopel — Tue, 02 Sep 2025 12:00:00 GMT

Sometimes the only difference between those who succeed and those who fail is the decision to not give up.

Today’s guest, Chef Brad Wise, is a testament to the grit required to build something prolific in our industry. In our conversation we discuss how to overcome a slow start and how he turned a failed bar into the hottest steakhouse concept on the West Coast.

For more on his restaurant concepts, visit https://www.trustrestaurantsd.com/

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Bruce Bromberg on the Fundamentals of Scaling

Josh Kopel — Fri, 29 Aug 2025 12:00:00 GMT

Chef Bruce Bromberg is not the typical restaurant magnate that comes to mind when you think of a national restaurant group. More than anything, he’s a chef, leveraging the universal truths he’s learned over the years in innovative ways. His ability to translate the fundamentals of cooking to the fundamentals of business has led to his meteoric success.

Today we sit down to discuss the essential elements involved in building a successful brand and business that can last decades.

For more information on the chef and his restaurant group, visit https://www.blueribbonrestaurants.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention

Josh Kopel — Tue, 05 Aug 2025 12:00:00 GMT

Cooper Vaughan didn’t plan on being a caterer—he was trying not to be.

But what started as a side gig in Lexington, Kentucky, turned into Apiary: one of the most creative and complex hospitality companies in the South. And the key to its success? Reinvention. From fine dining drop-offs during the pandemic to immersive, ticketed culinary experiences that fund a wildly profitable event business, Cooper has found the sweet spot between margin and magic.

In this episode, we break down how he scaled a brand that’s both financially stable and creatively fulfilling, why most caterers are sitting on unrealized gold, and how personal transformation—spiritual and strategic—became the fuel for business evolution.

This isn’t just about making money off weddings. It’s about turning a redheaded stepchild of the industry into a platform for deep connection, artistry, and long-term impact.

To learn more about Apiary and explore their work, visit https://www.the-apiary.com/.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Office Hours: The Secret Hack to Product/Market Fit

Josh Kopel — Thu, 19 Jun 2025 12:00:00 GMT

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.

In this episode, I tackle a really common frustration: pouring time and money into marketing when the real problem is the product itself. I break down the brutal but freeing truth: Marketing is a megaphone, not a magician. I share my own hard-earned lessons on how to stop masking product issues with ads and instead zero in on product-market fit. I explain how to test it, iterate fast, and double down on what works — so you can stop wasting dollars and start selling out seats and dishes naturally.

Takeaways:

Many restaurants fail to profit because they haven’t built a strong business behind great food and service.
If your concept doesn’t resonate with your target market, no amount of marketing will fix it.
True product-market fit shows up instantly — seats fill, dishes sell out, buzz spreads organically.
Marketing only amplifies what’s already working; it can’t create demand where none exists.
To find product-market fit, test small, track data, listen to feedback, and iterate constantly.
Stop trying to revive your weakest menu items — double down on your best sellers and build on what already works.
Once you nail product-market fit, that’s the time to scale your marketing and growth.

Chapters:
[00:17] Why Restaurants Struggle Financially
[01:35] Cathy’s Question — Is Marketing the Problem?
[02:00] Product-Market Fit Explained
[04:00] Marketing is a Megaphone, Not a Magician
[06:30] Double Down on What Works

Office Hours: Mass Marketing is Killing Your Restaurant--Do This Instead

Josh Kopel — Thu, 12 Jun 2025 12:00:00 GMT

In this episode, I make the case for connection over content. Because here’s the truth: most restaurant owners are focused on chasing new customers when the gold is sitting right in front of them — the people who already love what you do. I dig into how to build deeper relationships with your existing guests by creating personalized experiences and engaging directly. When we stop broadcasting and start actually connecting, that’s when the magic happens. I walk through the exact steps to create marketing that feels personal, meaningful, and intentional — the kind of stuff that makes your best customers feel seen, valued, and eager to come back. If you're ready to stop shouting into the void and start turning loyal guests into your biggest advocates, this episode's for you.

Takeaways:

You can run a successful restaurant without running a successful restaurant business.
Marketing isn't about content. It's about connection.
Focus on frequency rather than new customer acquisition.
Mass content doesn't create loyalty. Connection does.
Your guests aren't looking for noise. They're just looking for a reason to come back.
Connection comes from direct engagement, not volume.
Create personal one-to-one moments with your customers.
Your best customers just need a reason to come back.
Make a list of your top guests, create that personalized offer.
The math on this is compelling.

Chapters:
00:00 Introduction to Restaurant Profitability
01:06 The Importance of Connection in Marketing
03:02 Personalized Marketing Strategies for Customer Retention
05:55 Actionable Steps for Engaging Your Best Customers

Redefining Teamwork: Shawn Gawle on Building Culture, Mentorship, and Michelin-Level Dining

Josh Kopel — Tue, 29 Apr 2025 12:00:00 GMT

Great food gets guests in the door, but a great team keeps them coming back. Shawn Gawle, the awarded chef behind Camaraderie, has mastered the art of creating exceptional dining experiences by prioritizing mentorship, culture, and intentional leadership. In this episode, we explore Shawn’s journey from celebrated chef to chef-owner, how his philosophy of shared success shapes his restaurant, and the innovative ways he’s redefining hospitality. If you’re looking for practical insights on building a thriving team and unforgettable guest experiences, this episode is for you. Be sure to check out Camaraderie.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Episode 4: Designing the Future of Restaurants

Josh Kopel — Mon, 21 Apr 2025 12:00:00 GMT

With the fires wiping out entire restaurant districts, what does the future of restaurant design in LA look like? Renowned architect John Hamilton shares with Josh Kopel and Michael Benson what restaurant operators should be thinking about when rebuilding—from fire-resistant materials to more flexible layouts, outdoor dining strategies, and cost-effective redesigns. Whether you’re rebuilding from scratch or planning a renovation, this episode delivers practical design solutions that will shape the next generation of restaurants.

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Building Unbreakable Restaurants: Justin Cucci on Culture, Ownership, and the Future of Hospitality

Josh Kopel — Fri, 18 Apr 2025 12:00:00 GMT

Most restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that’s challenged conventional wisdom and redefined what restaurant success looks like. From turning historic spaces into thriving concepts to pioneering an employee-owned business model, Justin has proven that restaurants can be both financially sustainable and deeply meaningful. In this episode, we dig into why he bet on an ESOP model, how he scaled without losing soul, and what the next decade of restaurant leadership should look like. If you’ve ever wondered how to grow without compromising your values, this conversation is for you.
To learn more about Edible Beats and how they’re reshaping restaurant culture, visit https://www.ediblebeats.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Scaling Without Selling Out: Chris Schultz on Growing Iconic Brands While Keeping the Soul

Josh Kopel — Fri, 28 Mar 2025 12:00:00 GMT

How do you scale a brand without losing the magic that made it special in the first place? Chris Schultz has spent his career answering that question. From Starbucks to Mod Pizza to his current role as CEO of Voodoo Doughnut, Chris has helped transform cult brands into national powerhouses—all while keeping them authentic, quirky, and loved. In this episode, we dive into what it really takes to grow without losing your identity, how Voodoo is defying industry norms, and why staying weird might just be the ultimate strategy for success. To learn more about Voodoo Doughnut and how they’re keeping the magic alive while growing nationwide, visit https://www.voodoodoughnut.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Food Trucks Mogul: Daniel Shemtob on Resilience, Reinvention, and Risk

Josh Kopel — Fri, 07 Mar 2025 13:00:00 GMT

What does it take to transform passion into multiple thriving businesses across industries? Daniel Shemtob, the mind behind The Lime Truck, Snibbs footwear, and more, has built his career on bold moves and even bolder risks. From pioneering the food truck scene to launching a revolutionary footwear brand and penning Food Truck Mogul, Daniel’s journey is a masterclass in resilience, reinvention, and staying ahead of the curve. In this episode, we explore his lessons on entrepreneurship, building businesses that last, and finding opportunity in the face of challenges. If you’ve ever dreamed of turning big risks into even bigger rewards, this conversation is for you. For more on his innovative work with The Lime Truck, Snibbs, and his latest book Food Truck Mogul, visit https://www.danielshemtob.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Reinventing Omakase: Cheng Lin’s Radical Approach to Sushi in NYC

Josh Kopel — Tue, 28 Jan 2025 13:00:00 GMT

New York City is one of the toughest markets in the world for restaurants, and omakase is one of its most competitive niches. But Cheng Lin, the mastermind behind Shota Omakase, has carved out a space that’s truly unique. From sourcing the rarest ingredients to crafting an intimate, story-driven dining experience, Cheng is redefining what it means to serve sushi in the U.S. Today, we uncover how he brought a 10-year vision to life, the risks he took to challenge industry norms, and the business strategies that make his 18-seat restaurant a standout success. If you’ve ever wanted to know how to turn passion into profit, this episode is packed with insights. For more information on Shota Omakase and their extraordinary omakase experience, visit https://www.shotaomakase.com.

Takeaways

Moving to the U.S. was for family, not personal choice.
Early jobs in restaurants taught valuable lessons.
Passion for sushi developed over time, not immediately.
Focus and patience are crucial for culinary mastery.
Research and learning are essential for running a restaurant.
Community engagement is key to restaurant success.
Success is defined by the team, not just the individual.
Unique ingredients can set a restaurant apart.
Marketing and food quality are equally important.
Continuous learning is vital in a competitive industry.

Chapters

00:00 Journey to the U.S. and Early Experiences in the Restaurant Industry
02:54 Discovering Passion for Sushi and Culinary Arts
05:59 The Importance of Focus and Patience in Culinary Mastery
09:05 Transitioning from Chef to Entrepreneur
12:11 Building a Unique Restaurant Concept
14:56 Marketing Strategies and Community Engagement
17:57 Defining Success and Future Aspirations
21:02 Lessons Learned and Advice for Aspiring Chefs
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Check out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Master of Scale: John Ramsay on Scaling Taco Cabana and Building Brand Loyalty

Josh Kopel — Fri, 24 Jan 2025 13:00:00 GMT

Franchising can be a double-edged sword—scaling a brand while maintaining its soul is no easy feat. John Ramsay, a veteran with over 35 years of experience in franchising, who’s leading the charge to transform Taco Cabana into a powerhouse of profitability and culture. In today’s episode, we dive into John’s journey from designing restaurants to developing franchise systems, the strategic pivots that have positioned Taco Cabana for success, and the lessons any restaurateur can apply to their own business. Whether you’re an independent operator or considering franchising, this episode is packed with insights you can use. For more information on Taco Cabana and their exciting expansion plans, visit https://www.tacocabana.com.

Takeaways

Taco Cabana started as a bar outpost in San Antonio.
The brand straddles fast food and full-service dining.
Messaging focuses on variety, convenience, and value.
Breakfast culture is key to customer engagement.
Franchising requires a stable brand and committed leadership.
Unit economics are crucial for franchise success.
Building a franchise model involves collaboration across departments.
Ideal franchisees should have restaurant experience and community ties.
Market selection is based on supply chain efficiency and operational support.
Catering is essential for revenue and brand building.

Chapters
00:00 The Origins of Taco Cabana
06:08 Breakfast Culture and Customer Engagement
11:46 Franchising Strategy and Timing
17:55 Building a Franchise Model from Scratch
23:47 Market Selection and Growth Strategy
29:56 Catering as a Revenue Stream
35:59 Maintaining Focus on Awareness

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Check out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Purpose Driven Profitability: Chris Hall on Building Culture, Community, and Connection

Josh Kopel — Tue, 14 Jan 2025 13:00:00 GMT

In an industry where culture can make or break a business, Chris Hall has set a gold standard for what it means to lead with purpose. As co-owner of Unsukay Restaurant Group in Atlanta, Chris has turned his restaurants into more than just places to eat—they’re community hubs rooted in generosity, connection, and a commitment to doing things the right way. Today, we discuss how Chris and his partners have built thriving businesses by focusing on values-driven leadership, the transformative power of philanthropy, and the strategies they use to ensure both their team and their guests feel like they truly belong. For more information on Local Three and their community initiatives, visit https://unsukay.com/.

Takeaways

At the time Atlanta was still growing, and Mus and Turner's filled a gap.
Curiosity and humility are essential in learning and growth.
Partnerships require commitment and open communication, similar to marriage.
An abundance mindset fosters human connection in business.
Creating a positive atmosphere for staff leads to better hospitality.
You can't teach someone to care; it's an inherent quality.
Purpose and values should guide business decisions, not just profit.
Engaging advisors can provide valuable insights and support.
Continuous improvement is key to success in any business.
A strong partnership is built on complementary skills and trust. We talk about our values every day.
Culture is defined by what you tolerate.
What you say no to is more defining than yes.
Growth is about people, not just opportunity.
You need systems to standardize operations.
Profitability is essential for sustainability.
Great customer experiences drive word-of-mouth.
Enjoy the journey, not just the destination.
The Giving Kitchen started as a response to need.
Every day is an opportunity to make a difference.

Chapters
00:00 The Birth of Mus and Turner's
05:11 Navigating Partnerships in the Restaurant Industry
12:28 Purpose, Values, and Mission in Hospitality
17:30 Continuous Improvement and Learning in Business
23:52 Intentional Growth and Leadership
29:13 Profitability: A Necessary Conversation
34:53 The Journey Over the Destination
40:52 Adopting an Abundance Mentality

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Leading with Focus: Peter Newlin on Revolutionizing Suburban Dining

Josh Kopel — Tue, 31 Dec 2024 13:00:00 GMT

Success in the restaurant industry is as much about grit as it is about vision, and few people embody both quite like Peter Newlin. As Chief Vision Officer of the Gastamo Group, Peter has transformed small neighborhood restaurants into a multi-concept hospitality group, all while championing the power of focus and community-driven dining. In today’s conversation, we explore Peter’s journey from outdoor enthusiast to restaurant innovator, his vision for disrupting suburban dining, and the critical role of AI and intentionality in shaping the future of hospitality. If you’ve ever wondered how to build a thriving business while staying grounded, this episode is for you. For more information on the Gastamo Group and their innovative concepts, visit https://www.gastamogroup.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Jack Sanders on building a raving fans

Josh Kopel — Tue, 30 Jul 2024 12:00:00 GMT

Most days we’re talking about food and beverage. Today we’re talking about baseball. Enter Jack Sanders, an entrepreneur who answers the question “What if the movie Field of Dreams was a person?” We’re discussing what it took to build community and a baseball field in his own backyard and the lessons we can learn as restaurateurs about creating raving fans.

For more information on Jack and the Texas Playboys, visit https://texasplayboysbaseball.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Weesie Newton on how to truly step away from day to day operations

Josh Kopel — Fri, 26 Jul 2024 12:00:00 GMT

Today you’re going to hear about how a first time restaurateur not only built a profitable business but also set it up so that she could move across the country for three years and have it operate seamlessly without her. It wasn’t all roses but Weesie Newton sits down today to share the path that led her to the restaurant industry, her departure from day to day operations, and what ultimately led her back to the business she loved.

For more information on Weesie and her restaurant, visit https://fleetlanding.net/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Obadiah "Obie" Ostergard on the evolution in mindset from chef to restaurateur

Josh Kopel — Tue, 28 May 2024 15:33:19 GMT

I’ll be the first one to say that if you’re looking to achieve greatness in our industry, focus is the key. Today’s guest, Obie Ostergard, may just prove me wrong. A trained chef turned operations guru, Obie has mastered the hardest parts of our industry in both front and back of house. In our conversation Obie unpacks the lessons he’s learned and the tools he’s leveraged to become a jack of all trades in the trade industry.

For more on Obie and his restaurant group, visit https://www.vinehospitality.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Andrew Zimmerman on how patience can be a competitive advantage

Josh Kopel — Tue, 14 May 2024 12:00:00 GMT

Chef Andrew Zimmerman has been a fixture in Chicago’s fine dining scene for almost two decades now. In his quiet pursuit of excellence he has collected a lifetime's worth of Michelin stars, forgetting the dozens of other accolades. We sat down today to discuss what has set him apart from his competitive set and the strategies he’s used to be as relevant today as he was when Michelin first came to town.

For more information on the chef and his restaurants, visit https://chefandrewzimmerman.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Jeff Drake on how to rebrand a restaurant successfully

Josh Kopel — Tue, 27 Feb 2024 13:00:00 GMT

We all look to the brands in our industry that have been massively successful out of the gate for inspiration but there’s much more to learn from the brands that have been forced to turn things around. Today we chat with Jeff Drake, the CEO of Protein Bar and Kitchen. Jeff was brought in to turn around this decade old brand and has done so beautifully. We sit down to discuss who and what needs to be adjusted to change the perception of a restaurant brand.

For more information on Protein Bar & Kitchen, visit https://www.theproteinbar.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Liquor Support

Josh Kopel — Sun, 04 Feb 2024 13:00:00 GMT

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Matt McAllister on influencing consumer perception

Josh Kopel — Fri, 07 Apr 2023 12:00:50 GMT

I’ve always likened opening a restaurant to having a child. Over the years, you watch it evolve and you do your best to positively influence its growth. The struggle is how to convey what you’ve become to an audience that only remembers what you were. In this episode we’re chatting with Matt McAllister, the Head of Marketing at Yelp for Restaurants about the power of storytelling and how it can influence even your toughest critics. We’re all working to get better everyday and, today, Matt shares the tools and tactics he’s developed to let people know.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Best of: Kim Malek on the new rules of the restaurant industry

Josh Kopel — Fri, 30 Dec 2022 13:00:22 GMT

In this episode, we chat with Kim Malek, the founder of Salt & Straw. Kim's ice cream company abides by every foundational business principle while breaking every rule in the restaurant industry. Tune in to learn how to thrive using the new rules of the restaurant industry.
For more on Salt & Straw visit https://saltandstraw.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

Mezli on creating a restaurant without employees

Josh Kopel — Sat, 10 Sep 2022 00:00:20 GMT

The team over at Mezli believes the restaurant of the future won't need employees and they’ve invested over $3 million dollars to prove it. Mezli is a fully automated restaurant with no employees. They launched last week and have come on the show to share how it’s gone and where it’s going.

For more on Mezli visit https://www.mezli.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

How to Survive 100 Years: Mark Echeverria of Musso & Frank Grill

Josh Kopel — Tue, 05 Jul 2022 12:00:20 GMT

How does a restaurant stay relevant for a decade? If that feels impossible, imagine if that restaurant survived a century. Today we chat with Mark Echeverria, a 4th generation restaurateur of the famous Musso and Frank Grill on Hollywood Blvd.

We'll talk about what it took to survive the last 100 years and how they intend to thrive for the next 100.

For more on Musso & Frank Grill visit https://mussoandfrank.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Industry Town Halls

Building a Family of Brands: Ryan Wilson of Lawry's Restaurants

Josh Kopel — Tue, 21 Jun 2022 12:00:01 GMT

In this episode Josh Kopel is sitting down with Ryan Wilson, the great grandson of the founder and current CEO of Lawry's Restaurants to talk about how a dynamic business model created a generational company.

For more on Lawry's visit https://www.lawrysonline.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Industry Town Halls

Episode 150: Never Waste a Good Crisis: Joth Ricci of Dutch Bros.

Josh Kopel — Fri, 29 Oct 2021 12:00:00 GMT

Over 100,000 restaurants were lost in the pandemic and there's so much we can learn from that. But there are also organizations that thrived during the pandemic. What did they do differently? What did they see that so many didn't? Today we chat with Joth Ricci of Dutch Bros who saw opportunity in tragedy and used the pandemic as a catalyst to build the coffee shop of tomorrow, today.

TIME-STAMPED SHOW NOTES:

[2:38] Cutting teeth: lessons from and starting over and building from the ground up.

[4:28] Starting something with nothing: What defines a successful founder.

[5:20] Strategic planning, discipline, and defining yourself.

[6:43] Exploding the brand: Staying true to core values.

[7:40] The secret sauce: Ignoring the shiny light, keeping it simple, and being the very best at what you do.

[9:20] Examining Dutch Bros.: opportunities in technology, operations, leadership, and marketing.

[11:01] Achieving traction: setting the runway and hitting the ground running.

[12:23] Seizing The Great Pandemic Opportunity: putting rubber to the road when everything else stopped.

[14:32] Becoming a better leader: managing emotion in chaos, gaining perspective, and setting an example.

[17:53] Companies as a classroom: building teams through the lens of education

[18:22] Dutch Bros. 2.0: plowing into digital connection.

[20:07] Building a data-driven business: understanding your customers' journey.

[22:43] Be good at being who you are: the value in rejecting trends that don't serve your service model.

[24:34] You can't be all things to all people.

[25:54] Being big and being small: staying connected through community.

[27: 56] Baking social impact into the fabric of your business.

[29:44] Stay true to yourself, communicate who you are, and remember that service always wins.

For more on Dutch Bros., visit www.dutchbros.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way!

Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

The Power of Relationships: Miles Canares of the Family Style Food Festival

Josh Kopel — Fri, 08 Oct 2021 10:00:00 GMT

Rome wasn't build in a day, it also wan't build by one guy.

Today we chat with Miles Canares who's built one of Los Angeles' signature food events, breaking through the noise in an incredibly competitive environment.

How did he do it? Through hard work and a central focus on building relationships that bring value to both parties.

Today we talk about what he's built, how he's built it and the way he was able to recruit high profile strategic partners along the way.

For more on the Family Style Food Festival go to https://www.familystylefest.com

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Cover Your A**: Anthony Zaller of Zaller Law Group

Josh Kopel — Fri, 12 Feb 2021 13:00:00 GMT

You don't know what you don't know. For many of us, the laws have changed on an almost daily basis on a local, state and federal level. Each change increases the odds of a slip up that could cost us thousands.

Today we chat with attorney Anthony Zaller who will run us through what we need to know to stay protected, what resources are at our disposal and what steps we need to take to remain compliant.

Below you'll find links to the resources mentioned in Anthony's episode:

Firm website: www.zallerlaw.com

Blog: www.californiaemploymentlawreport.com

Youtube Channel: https://www.youtube.com/c/EmploymentLawReportCA

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

Book time on Josh's personal calendar: https://bit.ly/3otQm8z

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - www.restaurants.yelp.com/fullcomp

The Happy Mouth Morning Show - www.restaurants.yelp.com/happy mouth

Restaurant Marketing School - www.restaurants.yelp.com/marketingschool

Restaurant Influencers: The Playbook - www.restaurants.yelp.com/influencers

FULL COMP Season 1: Favorite Lessons

Josh Kopel — Tue, 29 Sep 2020 12:00:00 GMT

Picking a favorite episode from season one would be like a parent picking a favorite child. Having said that, I do favorite lessons. Here are my top three from Shawn Walchef, Josh Holtzman and Sam Marvin.

We’ve have much more planned for Season 2 which begins October 6th.

Be sure to tune in next week for the Season 2 premier featuring Jon Taffer.

FULL COMP Season 2 Trailer

Josh Kopel — Fri, 25 Sep 2020 12:00:00 GMT

Be sure to check out FULL COMP Season 2 beginning October 6th featuring:

Jon Taffer
Kat Cole
Seth Godin
Antonia Lofaso
Jeremiah Tower
Brooke Williamson
Ari Weinzweig
Sam Nazarian

and many more!

The Struggle to Reopen: Tara Lazar, founder F10 Creative

Josh Kopel — Fri, 31 Jul 2020 12:00:00 GMT

Dine in is done yet again. Parts of California are facing another stay at home order. What do you do if you own a restaurant? What do you do if you own 2 or 3 or more. Tara Lazar owns 6 spanning all sectors of hospitality. While most of us are struggling to pivot one location, Tara is masterminding how to ensure all 6 survive the year. Today we get real about the struggles she’s working to overcome and the highs and lows along this path.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Owns 6 locations
Building was about taking opportunities when they came
Having multiple locations is more entertaining and stimulating
The restaurant revenue offsets the cost of management labor from the catering company
What has it been like as a woman in the industry
Fight a lot harder to be taken seriously
The network of restaurateurs is a gentlemen’s club
Woman leaders tend to be of an older generation
Initial reaction to Covid
This could be devastating on the catering side
Failed with communication during Covid
Stayed really quiet which stressed out staff
Started having zoom calls and updates every two weeks
Being realistic with your team
How many will be able to come back in the fall?
Being honest about not knowing the answers
Failure depends on so many things out of our control
Landlord
Government restrictions
Consumer behavior
Restaurants in charge of public safety
Food sourced responsibly
Following safety regulation
An outbreak in your restaurant could be devastating
Using contact tracing forms
Greatest fear
How do we keep staff safe
Using PPP loan
Distributed to staff who needed it
Paid staff to stay home
Was hoping that the team would repay this by working when the restaurant was able to reopen
Unfortunately many wanted to collect unemployment instead
Pivoting during Covid
Does not want to do fast-casual or ordering online
Less interaction with clients
Branded to-go packaging to be more experiential
To-go model at Cheeky’s
Redefining hospitality
How do you anticipate your guests when you don’t know who they are?
Following comment cards and customer surveys
Success in 2020
Already been successful
Realigned with what is important
Automating BOH operations
Makes work more efficient
Would like guests and staff together again
Short term goals
Keeping staff on the payroll
Long term goals
Partner with companies
Acquire businesses
Growing wide vs growing deep
Buying out competition
Expand into a different market
Innovations caused by Covid
Cocktails to go
Cocktail food truck
Farmer’s market boxes
New to-go packaging
Online to-go platforms
Word to the industry
Show your appreciation to your customers for supporting you

This is Your Plan to THRIVE: Elizabeth Tilton, founder of Oyster Sunday

Josh Kopel — Fri, 22 May 2020 12:00:00 GMT

Didn't go to business school? We've got you covered.

On today's show, we chat with Elizabeth Tilton, founder of Oyster Sunday, a hospitality services company making waves by supplying us with tools we need to reopen, at no cost

As a child, I dreamed of being an astronaut. Elizabeth Tilton dreamed of being a doctor. But somehow, some way the hospitality industry sucked us in. The love of serving others is overwhelming and fires us off in different directions. I became a restaurateur. Elizabeth has dedicated her life to helping restaurateurs succeed.

Today we run through the plans and tools Oyster Sunday has created to make sure we don't just survive, we actually thrive.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

What does Oyster Sunday do?
Corporate office for independent restaurants
Creating infrastructure of operating systems for restaurants
Reopening resources
Offers free consultations for operators
Created the reopening critical path
How to treat your team
How to stop hemorrhaging money
PPL, national and localized financial stability
Step by step guide to reopening
Managing your team
Not disqualifying team members for unemployment
Restructuring business operations
How do we find alternative revenue streams?
Going back to cash in hand
What is the break-even point at our lowest moments?
How can we reorganize P&L?
Data-driven decision making
Focus on core competency
What dishes or services make us who we are as a restaurant?
Opportunity to reflect and rebuild
Pivoting to a product industry over a service industry
Covid 19 exposed issues, not create them
Brick & mortar
In-person model only
Slim margins
High labor costs
High food costs
Margins
Industry average is 6% profit margin
Preux & Proper 10%
High margin businesses have high volume
Restaurant businesses must work a lot for small profits
With 15-20% profit, we can make broader decisions for our businesses
Team salaries
Communicating with consumers
Consumers will dictate what they need
Sharing the operations side with customers
Telling them delivery commissions are high
Telling them the complications of tipping
This is a time of innovation in the industry
Minimal innovation has happened in 50 years
OpenTable for reservations
Cloud-based computing for payments etc
Cyclical view to restructuring the business model
Recovery from Covid 19 won’t be linear
Restructuring tool on the Oyster Sunday website (linked above)
% delivery
% catering
Other digital revenue streams
Planning for 12weeks
Things change very quickly

Food Fight Series: Celebrity Chef Andrew Zimmern

Josh Kopel — Tue, 12 May 2020 12:00:00 GMT

What are the folks at the top of our industry doing to help us and themselves? On today's show, we chat with four-time James Beard award-winning TV personality, chef, writer, teacher and social justice advocate, Chef Andrew Zimmern. Andrew has not only reached the pinnacles of success, he'd done so while supporting and advocating for independent restaurants. Today we talk about the where we are and where we're headed as an industry and what we can do to help each other.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

3-pronged strategy for moving forward during the Covid crisis
Not getting stuck in one metric or business model. Being fluid and flexible
Covid give us a chance to review our businesses
Many sectors of the hospitality industry were already broken - Covid accelerated the demise
Building back the right way
Reviewing pricing, menus, HR
Realigning our motives for being in the hospitality industry
Many people joined to become famous or seek wealth
This can be poor for mental health as stardom is fleeting
Stay in the industry because of love, not to get rich
Wolfgang Puck took a huge risk coming to America and struggled alot in his early career. His passion led to his stardom.
There is a low barrier to entry to become a restaurateur
Anyone with finance can open a restaurant
The restaurant life seems “sexy” and appealing to anyone who loves dining out
The restaurant business is extremely fragile to run well - pennies business with slim margins
Reflecting as a practice
Andrew has a daily reflection practice he learned whilst becoming sober
Taking regular inventory of problems e.g pros and cons lists
Writing things on paper helps to reflect on them
Any business or human being that doesn’t regularly take stock will fail
Reflecting on the restaurant business
Slowing down to learn from what is happening right now
Working on ops issues
How working for larger causes helps mental health
Taking focus off himself slows his thoughts
Working extremely hard
Extremely fulfilling work
Projects to help the hospitality industry
Small anonymous group helping local community
Speaking to the local governor regarding safety in hospitality reopening
Why we are on this earth
Andrew would ask First Peoples’ this question
“We’re on this earth to love and nurture each other”
Small gestures are more fulfilling than big gestures
Things we can do to service the industry
Start at a community level
Create a community resource kitchen if it is needed
Donate time, money, or food to resource kitchens and initiatives already operating
Share causes on social media
Checking in on people
Donating masks
The podcast is awareness-raising and impacting lives
Positive changes predicted for after Covid
Low-cost micro model restaurants for feeding small communities

Breaking the Rules for a Better Life: Chef Nyesha Arrington

Josh Kopel — Tue, 09 Jun 2020 12:00:00 GMT

On today's show we chat with celebrity chef and environmental advocate Nyesha Arrington who's efforts to achieve sustainability in her personal and professional life have garnered her national attention. Nyesha's unconditional respect for quality of life and the people in it has led her to break every rule in the book. Her unconventional path within hospitality has taken her from Top Chef to a brick and mortar in Santa Monica and all the way to private dinners in Belize. She sets the rules and follows her truth, every single day. Today we discuss what motivates, inspires and excites the chef about the future.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Sustainability in business
Sustainability in life
The pandemic has been a great time to reflect
Managing a popup and event culinary business during Covid has been difficult
Entry into the hospitality industry
Starting projects during the lockdown was nurturing to the soul
Started a garden with a neighbor
Work-life balance is perfect when you are not working
Building great habits for a sustainable life balance
There will always be a bit of an imbalance because hospitality folks are wired a bit differently
Hospitality folks are analytical, quick-thinking, passionate
There is a fear we could go back to how things were if we reopen too quickly
We haven’t figured things out yet
Problems in the industry
Raising prices
Commodities have only gone up, labor has gone up
Quick fix would be to raise prices but is the world ready for the prices to rise
The burden outweighs the reward
What it takes to diversify your business
Catering takes more labor
Adding more spaces is more investment
Nyesha is hesitant to start her own venture
Loves hospitality
Focuses on private parties and content creation
Wanted a business on her terms
Work-life balance is a priority
Things Nyesha would do differently in her own restaurant
Different ways to move around monetary allocation
Some of the best restaurants have had to pivot
Noma makes burgers
Nyesha and Josh have both had to be dishwashers during difficult shifts
We do what we have to to keep things running
Conceptualizing a fresh start
Lots of commercial real estate available in the next 6 months
Learning from great mentors
Nyesha has many mentors for different aspects of her life
We should entrust the future of the industry to the talented young people who deserve an opportunity to shine
Going on a journey of self-discovery
Reviewing her life in the industry as a young biracial woman
Looked back on fine dining career in Michelin star restaurants
Ethos in cooking rooted in nurturing
Learning what she wants her food to look like
Potential safety measures for reopening
Everyone is in the same boat - grasping for information

You Don’t Have to Be L.A. to Be Legendary: Eric Bost on Building Fine Dining Outside the Bubble

Josh Kopel — Tue, 07 Oct 2025 12:00:00 GMT

Eric Bost built something remarkable in LA. Then, like so many, he lost it to the pandemic. But what came next wasn’t a pivot. It was a complete reinvention.

Today, Eric runs four thriving restaurants in a market many still underestimate—North County, San Diego. In this episode, he breaks down how he rebuilt his career by doubling down on team culture, operational clarity, and a commitment to place over prestige. If you’ve ever felt defined by a loss—this episode is your reset.

To explore his work, visit restaurantlilo.com and thisiscampfire.com
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Redefining Indulgence: Sasha Zabar on Building a Luxury Ice Cream Brand with Viral Appeal

Josh Kopel — Tue, 11 Mar 2025 12:00:00 GMT

How do you turn ice cream into a lifestyle brand? Sasha Zabar has done just that with Glace, a boutique concept that has transformed the way we think about indulgence. From sourcing the finest ingredients to creating visually stunning experiences, Sasha has built a brand that’s as aspirational as it is delicious. In this episode, we dive into his unique approach to branding, the lessons he’s learned from his family’s hospitality empire, and how Glace is redefining what it means to stand out in a crowded market. If you’ve ever wondered how to turn a simple product into a viral sensation, this conversation is for you.

For more on Glace and their luxury take on classic indulgences, visit https://glaceny.com/
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Surviving Over 100 Years: Ti Martin on Growing a Legacy Brand

Josh Kopel — Fri, 08 May 2026 12:00:00 GMT

What if the difference between a good restaurant and a great one came down to what happens in the 20 minutes before service?

Ti Martin, co-proprietor of Commander's Palace, has spent her life inside one of the most enduring restaurants in the country, and she’s obsessed with the details most operators overlook.

In this conversation, we get into the daily disciplines that shape her team, why curiosity at the table drives better outcomes, and how consistent training transforms service into something deeply personal.

If you’re looking to create consistency, connection, and culture at scale, this conversation is for you.

To learn more about Commander's Palace and their approach to hospitality, visit commanderspalace.com.

Leadership Is Emotional Labor: Ellen Bennett on the Personal Cost of Growth

Josh Kopel — Fri, 17 Apr 2026 12:00:00 GMT

The hardest part of ownership isn't owning the business, it's in owning the choices you've made and the impact they have on you and your team.

Today, we chat with multi-million dollar culinary clothing maven, Ellen Bennett. Ellen wrote a book that's one part biography and one part action plan for aspiring entrepreneurs.

In this conversation, we run though what the past 10 years has been like for Ellen, bringing to light the leadership lessons that have made her company so successful.

You can pick up Ellen's new book Dreams First, Details Later at major retailers everywhere.

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The Power of Not Knowing: Alex Pincus on Risk, Identity, and Reinvention

Josh Kopel — Fri, 02 Jan 2026 20:57:39 GMT

What if knowing nothing was your greatest strategic advantage?

Alex Pincus didn’t grow up in restaurants—he grew up on boats. And when he stumbled into hospitality, it wasn’t with a plan. It was with a floating bar, a donated ship, and zero experience.

In this conversation, we unpack how that ignorance created freedom, why top-line success almost hid the real problems, and how grief rewired his entire relationship with risk. We explore the tension between magic and margin, the beauty of seasonal business models, and the mindset behind building concepts that break every rule.

This episode is for anyone who feels called to go off-script—and needs a reason to trust that instinct.

To learn more about Crew and their waterfront concepts, visit crew.fun.

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Stop Guessing: Vince Wang on Turning Influencer Content into a Measurable Growth Engine

Josh Kopel — Tue, 31 Mar 2026 12:00:00 GMT

What if the most powerful marketing channel in restaurants isn’t ads, email, or social media, but the people already influencing where your guests eat?

Vince Wang believes that’s exactly the case.

As the force behind Mustard, Vince is applying the discipline of performance marketing to one of the most chaotic channels in hospitality: influencer marketing.

In this conversation, we get into why influencer marketing may be the most underpriced performance channel in the industry, why micro-creators often outperform celebrity influencers, and how data—real data—can turn content into predictable growth.

If you’re tired of marketing that feels like guesswork, this conversation shows what happens when you start measuring what actually works.

To learn more about Mustard and how they’re turning influencer marketing into a measurable performance channel for restaurants, visit mustard.love.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

The Experience Economy Is Back: John Tilley on Betting Big on Dining Rooms in a Delivery-First World

Josh Kopel — Tue, 24 Mar 2026 12:00:00 GMT

What if the future of restaurants isn’t smaller, faster, and cheaper—but louder, warmer, and more human?

While everyone else is shrinking footprints and racing to the bottom on price, John Tilley is rebuilding the pizza parlor.

In this conversation, we unpack why he believes the future of restaurants isn’t frictionless, it’s emotional. He shares how nostalgia became strategy, why discounting is a death spiral, and what it really means to act like an owner instead of a manager with equity.

If you’re wondering how to compete in a louder, leaner market, this episode is a masterclass in zigging while everyone else zags.

To learn more about Shakey’s and see how they’re reimagining the classic pizza parlor experience, visit shakeys.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Resilience Is Unnecessary: Catarina Bill on Building Real Support for Hospitality Workers

Josh Kopel — Tue, 20 Jan 2026 13:00:00 GMT

What if resilience is just a code word for neglect?

Catarina Bill of Southern Smoke is calling BS, and doing something about it. Born into the back-of-house world through her family’s meat business, Catarina’s not just preaching compassion, she’s building infrastructure. Her work exposes the cracks in our industry’s foundation: no healthcare, no mental health safety net, no margin for error.

In this conversation, we get into the systems she’s building to catch people before they fall, why professionalizing hospitality means meeting human needs, and the radical idea that support shouldn’t be earned by burnout.

This isn’t charity, it’s a wake-up call. And for anyone still wondering why staff won’t come back, this conversation has answers.

To learn more about Southern Smoke and how to support their mission, visit southernsmoke.org.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Divide and Conquer: Michael Mina and Patric Yumul of the Mina Group

Josh Kopel — Fri, 26 Dec 2025 13:00:00 GMT

Michael Mina is the best in the biz. He's mastered excellence at scale. What's equally impressive is that he's done it alongside his partner Patric Yumul for the last 20 years.

Think about how much our industry has changed in the last 20 years. Today, the three of us reflect back on their decades long partnership together and look forward to the next chapter of their partnership.

For more on the Mina Group go to https://www.michaelmina.net
_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: How to Get Your Guest's Attention (and get them back in)

Josh Kopel — Thu, 26 Jun 2025 12:00:00 GMT

In this episode, I dive into the importance of understanding restaurant profitability and dialing in effective marketing strategies. I’ve seen firsthand how so many restaurant owners crush it when it comes to food and service—but really struggle when it comes to the business side of things. I address the common questions I hear all the time around how often to market and whether folks are actually listening. Spoiler alert: they are—but not in the way you think. I push for a shift in mindset: instead of chasing a bigger audience, focus on building a loyal one.

You’ll walk away with actionable insights on how to communicate more effectively with your guests and why repetition in your marketing messages isn’t just helpful—it’s essential.

Takeaways:

You can run a successful restaurant without running a successful restaurant business.
Most restaurant owners have great food but struggle with profitability.
Marketing doesn't exist in a vacuum; it's a moving parade.
Repetition in marketing is compelling, not annoying.
Unsubscribes can help filter out uninterested audiences.
Focus on cultivating an engaged list of buyers, not just size.
Engagement is the key metric, not audience size.
Marketing requires consistency and multiple touch points.
Your marketing should resonate with what matters to your audience.
Plan to reintroduce your story regularly to keep it fresh.

Chapters
00:00 Introduction to Restaurant Profitability
00:55 Understanding Marketing in a Distracted World
03:38 The Importance of Repetition in Marketing
06:32 Building an Engaged Audience Over Size

Larry Linen on the past and future of Hooters

Josh Kopel — Fri, 18 Oct 2024 12:00:00 GMT

Aging gracefully is not always the easiest thing to do. Our world has changed so much in the last 10 years and our values have as well. That has led some brands to thrive while others have withered. Hooters, a divisive brand to many, intends to maintain its position in the cultural zeitgeist and today we chat with Larry Linen, their COO, to discuss what’s changed with the times and what’s stayed the same over the last few decades.

For more information on Hooters, visit https://www.hooters.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Disrupting Restaurant Tech: Sterling Douglass on Profitable Growth and Smarter Systems

Josh Kopel — Fri, 14 Mar 2025 12:00:00 GMT

Restaurant tech is a double-edged sword—it can streamline operations and drive profits, or it can be just another expense that complicates everything. Sterling Douglass, co-founder and CEO of Chowly, has spent years solving that problem. He’s built a platform that not only automates online ordering but also optimizes pricing, increases average check sizes, and turns data into dollars. In this episode, we unpack why most restaurant tech fails, how operators can make digital channels work for them, and the key strategies to boost sales without adding complexity. If you’re ready to get more from your tech stack and grow profitably, this conversation is a must.

To find out if your restaurant’s website is killing your online sales, get a free audit today by clicking here.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

2025 FULL COMP Trailer

Josh Kopel — Thu, 09 Jan 2025 16:41:24 GMT

Here's what you have to look forward to in 2025!

Episode 164: Changing the Game: Brittney Valles of Guerilla Tacos & Gogo's Tacos

Josh Kopel — Fri, 17 Dec 2021 13:00:00 GMT

Do you remember when you first started in this industry? Do you remember the excitement and the optimism. Back then we believed that anything was possible. What if we never lost that? What could we have achieved?

Today we talk to Brittney Valles. A restaurateur that carving her own path in this industry and, along the way, showing us what's possible when you pair talent and hard work with a brilliant mind and endless optimism.

TIME-STAMPED SHOW NOTES

[2:07] Unconventional mentorship in an unconventional industry

[4:43] The benefits of delegation

[8:45] Getting it right: Creating consistency in inconsistency

[11:15] Creating a brand: The value in saying yes

[12:20] Lessons in partnership: It's a marriage.

[15:10] Pretending to be humble: You'll never get there if you don't put yourself out there

[17:52] Gogo's Tacos: Building a brand that stands for something better

[21:20] Being mission-driven: Intention is everything

[22:22] Pushing back: Defending the cost of doing business well

[26:09] Sticking to your guns: Not everyone is your customer

[29:09] Using influence for the greatest good

[30:05] The power of winging it

For more on Gogo's Tacos and her foundation visit https://www.gogostacos.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

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The Rise of Virtual Events: Natasha Miller, founder Entire Productions

Josh Kopel — Tue, 28 Jul 2020 12:00:00 GMT

People won’t be hanging out in large groups for a very, very long time. It’s a tough pill for me to swallow and that’s not even my sector of the industry. Event planners are going to need to get scrappy if they’re going to find any work in the coming year. One event planner I’m not worried about is Natasha Miller. She embodies the word resilience and has taken her events company digital. Today she unveils the bleeding edge of virtual events, marrying together work and play.

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SHOW NOTES

Officially started Entire productions in 2001
Transitioned to representing acts and producing events
Fake it until you make it
Would say yes to everything and then figure out how to do it
It took Warren Buffet 9 years to make his first million dollars
Everyone wants to get rich quick
Natasha didn’t care about being rich until recently
Planning for retirement
Educational path
Went to college on violin scholarship
Didn’t graduate
Self-taught entrepreneurship
No mentors
Attended the Goldman Sachs 10k SD
Already millions of dollars in revenue at that time
Learned so much
Terrified by the accounting education but it was crucial
Every year after the course, grew 65% each year
Entrepreneurs Organization
3-year course at MIT
Entrepreneurial Master’s class at Havard
Access to so many incredible entrepreneurs
Implementing what you have learned
Learning not to implement everything at once
Goals pre-Covid
Grow by 25%
Splitting Entertainment production and Event Production
Planning their biggest event of the year
March 17th 2020
Retail costs would be $500k
City shutdown on March 16th 2020
Initial reaction to Covid
Panic, sorrow, and nervousness
Canceling WeWork lease
Making difficult choices regarding the team
Feeling grateful for aspects of Covid
A chance to step back
Reflecting on the business
Repairing broken parts of the business
Having the space to improve the business
Pivoting during Covid
Everything has worked so far
Created a variety show platform for virtual events
Bite-sized shows with educational or entertaining speakers
Internal marketing event
Still of value to clients
Goal is to keep Entire Productions top of mind with client base
The growth of virtual events
Expanding people’s businesses
One client has a 200 client in-person event every year
Expanded to 2000 virtual events
Less prominent post-Covid but is here to stay
53% of all restaurants will permanently close
Also possible in the events space
Younger businesses are quick to pivot
Older businesses have mostly been giving up faster
Failure depends on overheads
Cash is king
The events industry isn’t well represented in government

Reliability is Everything: Ben Jones founder of Skipcart

Josh Kopel — Tue, 18 Jan 2022 13:00:00 GMT

When the pandemic hit and delivery became king, it was an ugly process all the way around.

The transition to delivery and takeout was wrought with issues on our end. And the delivery companies bit off way more than they could chew.

But, for the most-part, we've figured our end out. Our offering, packaging and workflow are exactly where they need to be 18 months later.

But can the same be said for the delivery companies?

Today we chat with Ben Jones, the founder of Skipcart who's betting big that value in delivery will be defined by who's most reliable, not the cheapest.

Together we'll analyze the current hurdles related to delivery and what Skipcart is doing to overcome them.

For more on Skipcart go to https://www.skipcart.com

________________________________

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Bonus Episode: Where They Decide

Josh Kopel — Sun, 10 Dec 2023 13:00:00 GMT

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⁠Restaurant expert videos & webinars⁠

Turning Struggles Into Strength: Pete Riggs on Reinventing a National Restaurant Brand

Josh Kopel — Tue, 18 Feb 2025 13:00:00 GMT

What does it take to breathe new life into a legacy restaurant brand? Peter Riggs knows firsthand. As the CEO of Pita Pit, Peter has taken on the monumental task of revitalizing a business after years of decline, transforming challenges into opportunities and ideas into action. In this episode, we explore how Peter’s leadership, innovative catering strategies, and relentless commitment to franchisees are setting the stage for a remarkable comeback. Whether you're leading a turnaround or looking for fresh ideas to grow your business, Peter’s insights are sure to inspire. To learn more about Pita Pit and their innovative approach to catering and growth, visit https://www.pitapitusa.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Building Generational Success: David Steele on Scaling Restaurants and Investing in People

Josh Kopel — Tue, 25 Feb 2025 13:00:00 GMT

What does it take to build restaurants that stand the test of time? For David Steele, founder of Flour + Water Hospitality Group and Great Gold Hospitality, the answer lies in strong systems, thoughtful leadership, and a commitment to investing in people. From his beginnings in finance to creating some of the industry’s most iconic brands, David has mastered the art of sustainable growth. Today, we dive into the strategies and philosophies that have defined his success. For more on Flour + Water Hospitality Group, Great Gold Hospitality, and their incredible concepts, visit https://www.flourandwater.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Case for Change: Chef Matthew Jennings, founder of Full Heart Hospitality

Josh Kopel — Fri, 15 May 2020 12:00:00 GMT

We're all shut down. The hamster wheel has stopped. And some of us, myself included, are wondering if we have the energy and, more importantly, the desire, to hop back on.

Today we discuss the case for change with a man that did just that. Matthew Jennings walked away from his award winning restaurants and all of the perks that come with being a celebrity chef to follow his bliss.

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SHOW NOTES

Change to the flow of service
What happens to Front-of-House service?
When doing delivery, does presentation matter?
Restaurants won’t be restaurants anymore
Reservation systems could be a benefit
More information is taken from the guest
Additional information is an opportunity for more engagement and connection with customers
Pivoting
Cornell Business suggests ⅓ bodega style, ⅓ takeout, ⅓ dine-in
Chefs Matthew interviewed pivoted in different ways
1 pivoted to groceraunt model
1 pivoted to meal kits and family meals
1 pivoted to mercantile - soap, non-perishable products
Starting in consulting
Started as a side hustle whilst running own restaurant
Worked with Dunkin Donuts
Started Full Heart Hospitality
Teamed up with Jason Rose
Areas of consulting
Creative
Design concepts
Design products
Creating menus
Marketing
Operational
Strategy
Implementation
Why Matthew left the restaurant biz at the top of his game
Growing wasn’t fulfilling
Running a restaurant took a toll on health and family life
Doctor gave him a wake-up call
Recovering from being overworked
Moving
Creating a new community
Working from home
Belief that life can be about abundance, joy, and progress can all happen at the same time
Changes that can be made in the industry
What do guests want
Comfort food
Number of people in a restaurant
How to treat our teams
What systems to keep
The hard part is not having answers regarding the future of the virus
Information changes every day
How do you make decisions when things are constantly changing?
30/60/90 strategy for planning
30-day strategy aiming for small wins
Reflect and measure the results at the end of the 30days
Create a roadmap for 60 days then 90 days
Cut down overwhelm by breaking it down
We must remain flexible as things change
Not completely reinventing the business model just in case things change quickly again
Post-pandemic predictions
How are guests going to feel in a restaurant?
Restaurateurs responsibility to keep guests and staff safe

No Story, No Glory: Bill Harper on the Art of Building Irresistible Brands

Josh Kopel — Fri, 21 Mar 2025 12:00:00 GMT

If you’re struggling to stand out, it’s not because your product isn’t good—it’s because your story isn’t strong enough. Bill Harper has spent decades mastering the art of strategic storytelling, helping brands cut through the noise and connect with their ideal customers. From repositioning legacy businesses to turning underdog brands into industry leaders, Bill knows what it takes to make people care. In this episode, we dive into the psychology of great branding, why simplicity wins every time, and the secret sauce behind marketing that actually works. If you want to build a brand that people can’t ignore, this episode is a must-listen. To learn more about his work at BrandBoss HQ and how to craft a brand story that sells, visit https://www.brandbosshq.com.
____________________________________________________________
Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Katy Casbarian on owning a 100 year old restaurant

Josh Kopel — Tue, 17 Oct 2023 11:00:00 GMT

Eighty percent of restaurants don’t survive for longer than five years. Today we speak with Katy Casbarian, the owner/operator of Arnaud’s, a New Orleans restaurant that has survived for over 100 years. We discuss what it takes to create a business model that caters to both locals and tourists and how to run a successful business despite a century of varying economic conditions. As it turns out, in the competition between consistency and innovation, consistency is king.

For more information on Arnaud’s restaurant, visit https://www.arnaudsrestaurant.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Joth Ricci on how to make the most of a crisis

Josh Kopel — Tue, 27 Jun 2023 12:00:50 GMT

Today we sit down with Joth Ricci, the president of Dutch Bros Coffee, who used the pandemic as an opportunity to innovate and scale a family business into a true contender in the coffee space. In our conversation, we discuss how innovative thinking paired with powerful technology can change the trajectory of our businesses.

For more information on Dutch Bros Coffee, visit https://www.dutchbros.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Kurt Metzger on breathing new life into a 70 year old brand

Josh Kopel — Tue, 26 Nov 2024 13:00:00 GMT

When you think of an old 1950’s diner, a lot comes to mind but probably not massive growth and a prolific delivery business. Kurt Metzger sits at the helm of Norma’s Cafe, a 70 year old Texas diner, which is having a moment right now. Kurt was charged with bringing this heritage brand to an entirely new generation and, in doing so, has redefined what it means to be a legacy brand in 2024. Today we sit down to discuss what it takes to reach a new audience and how you can redefine a brand for the modern age without sacrificing its soul.

For more information on Norma’s Cafe, visit https://www.normascafe.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Zachary Engel on building a high performance team

Josh Kopel — Tue, 02 Jul 2024 12:00:00 GMT

Building a restaurant is hard. Building a high performance team to work in that restaurant is harder. Today we sit down with chef/owner Zach Engel to talk about how the culture he grew up in informed the culture of his company. We discuss the merits of mutual investment, how to hire correctly, and how to create a company culture so pervasive that your team sets the standards.

For more information on the chef and his restaurant, visit https://www.galitrestaurant.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Avi Goren on how to leverage AI in our restaurants

Josh Kopel — Tue, 12 Nov 2024 13:00:00 GMT

Artificial intelligence feels a lot like the food trends. It looks amazing and everyone is talking about it but it’s hard to figure out exactly how it should fit into our restaurants. That’s where Avi Goren comes in. Since founding Marqii in 2017, Avi and his team have relentlessly looked for ways to optimize the restaurant industry using technology. Today we sit down to discuss how his entrepreneurial journey mirrors ours and how the solutions of tomorrow can save us time and money today.

For more information on Avi and Marqii, visit https://marqii.com/.

___________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Myles Moody on the fastest way to grow

Josh Kopel — Fri, 20 Dec 2024 13:00:00 GMT

After cooking in 5 Michelin-starred restaurants, you might be surprised to find Chef Myles Moody in a butcher shop but there is a method to his madness. At Kinship, Myles has managed to find lightning in the bottle. This cafe, coffee shop, butcher shop hybrid has done so well locally that they’ve received national attention and the calls to expand have begun to come in. Today we sit down with the chef to discuss his growth strategy for Kinship. As it turns out, the fastest way to grow is slowly.

More more information on the chef and Kinship, visit https://kinshipbutcheratl.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Building Better Brands: Christian Page of Boom Bang Fine Food & Cocktails

Josh Kopel — Tue, 09 Aug 2022 12:00:42 GMT

Over the years I've had the privilege of watching the surgical precision with which Christian Page take stale restaurant brands and given them new life. And what works for him in Los Angeles, Las Vegas and even Hawaii can work for us too. Today we talk branding, marketing and timing with one of the masters.

For more on Christian visit https://www.boombang.restaurant

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Florian Pfahler on transforming the world through a clear mission and vision

Josh Kopel — Tue, 09 Apr 2024 12:00:00 GMT

Can a sandwich save the world? Today we chat with Hannah’s Bretzel founder Florian Pfahler who’s setting the standard for green operation in our industry. With more than half a dozen restaurant’s under his belt, Florian proves that it’s possible to scale sustainably. Today we discuss the path to profitability and sustainability as he’s scaled from one to many units over the past two decades.

For more information on Hannah’s Bretzel, visit https://www.hannahsbretzel.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Erika Polmar on the present and future of the Independent Restaurant Coalition

Josh Kopel — Tue, 01 Nov 2022 12:00:31 GMT

One of the blessings that was born from the pandemic was the Independent Restaurant Coalition. A group of less than two dozen restaurateurs came together to advocate for all of us, and it was through their efforts that over 20 billion dollars was distributed to independents that desperately needed the funds. But, as the fight for survival ends, the fight to thrive begins we sit down with the IRC’s CEO, Erika Polmar, to discuss what’s next for the coalition and for the industry at large.

That’s Erika Polmar. For more information on the IRC, visit https://www.independentrestaurantcoalition.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Learning How to be the Best: Mario Del Pero of Dom Food Group

Josh Kopel — Tue, 10 May 2022 12:00:47 GMT

Who taught you how to be a great restaurateur? Was that person truly great in their role? Were you a truly great student in that season of your life?

Today we chat with Mario Del Pero, an objectively great restaurateur and entrepreneur who took the initiative to learn from great restaurateurs. In our conversation, he walks us along the path that led Mendocino Farms to 42 locations and the amazing opportunities that have come after that massive success.

For more on Mendocino Farms or Dom Food Group click the links in the show notes.

https://www.mendocinofarms.com

https://www.linkedin.com/company/dom-food-group/about/

________________________________

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Episode 167: Balance is Bullsh*t: Tamara Loehr of Loehr Blend

Josh Kopel — Tue, 04 Jan 2022 13:00:00 GMT

When did you give up on the idea of balance? How many promises have you broken to yourself or to friends and family? It's so damn hard because the needs of our businesses are immediate and constant. The fires we put out on a daily basis are sometimes literally so how can we step away? How do we unplug without shooting our future selves in the foot?

Tamara Loehr has an idea and it's pretty compelling. She advocates for blending and, in today conversation, walks us through the step by step process of seamlessly blending our personal life with our professional life.

TIME STAMPED SHOW NOTES

[2:35] The juggling act: The merit of asking permission and refusing to apologize

[5:25] Setting boundaries and establishing a rhythm

[6:49] Training your team: Putting systems in place that establish and uphold expectations

[8:55] Establishing core values, bucket lists, and how to have fun on the way through

[11:05] The value of doing the opposite: Creating magic by following your gut instincts

[14:16] Beginning to blend: From overwhelm to a value-driven life

[17:20] The power of mentors: Who to take advice from if you're trying to bring in 10M a year

[18:44] Communicating in Color Blocks: Categorizing your conversations for maximum effect

[20:02] The Power and Place for EOS, Scaling Up and Net Positive: When to use what to create maximum impact

[22:17] Slicing your pie: Unpacking and implementing the systems for getting started

[24:40] Living life on your own terms: Creating an effective support system

[29:25] Lessons learned: Money, community, and the value of carts before horses

For more on blending check out https://www.loehrblend.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

CLICK HERE to Chat with Josh

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We have a lot more content coming your way!

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Angel Medina on the power of intentional growth

Josh Kopel — Fri, 08 Nov 2024 13:00:00 GMT

You’re about to hear the word intention dropped close to one thousand times over the next 40 minutes. If there’s only one common thread amongst the most successful restaurateurs I interview, it’s the power of intention. Today we sit down with coffee roaster turned restaurateur, Angel Medina, to talk about how his unlikely path wasn’t accidental at all. In our conversation, Angel breaks down the step by step process he used to envision and then achieve his lofty goals.

For more information on Angel and his group, visit https://www.republicahospitality.com/.

___________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Principles of Profitability : David Scott Peters on The Art of Delegation

Josh Kopel — Tue, 22 Apr 2025 12:00:00 GMT

Most restaurants don’t make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Scott Peters, to distill out the essential elements of that formula. Believe it or not, it has as much to do with people as it does process. To learn more about David and his programs, visit https://www.davidscottpeters.com/.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Mark Braver on the lessons learned opening 30 restaurants

Josh Kopel — Tue, 08 Nov 2022 13:00:51 GMT

Repetition is key to mastery. Today’s guest, Mark Braver has worked for some of the best concepts in the country and has personally opened over 30 restaurant locations. The lessons he’s learned through this process have led to a formulaic view of our industry that have not only made him a better operator, they can make us better too.

For more information on The Fifty/50 Restaurant Group, visit https://www.thefifty50group.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Episode 156: Winning the Restaurant Game: Dana Shertz, of the RMD Group

Josh Kopel — Fri, 19 Nov 2021 13:00:00 GMT

I'm always amazed when someone with absolutely no prior experience in our industry can open a place and dominate the market. Today we chat with Dana Shertz of the RMD Group who did just that.

In our conversation he shares how he was able to take the lessons he learned while scaling Calloway Golf and leverage them to create a hospitality empire.

TIME-STAMPED SHOW NOTES:

[3:16] Lessons from the sports industry: unpacking the fundamentals of business with Dana Shertz

[5:22] Building a relationship-focused business: How to leverage your vendors for success

[7:02] Pivoting to restaurants: the road that led a sports professional into the hardest industry on earth

[8:17] How to create a banger out of the gate: getting your financial house in order

[10:25] The top KPIs to keep track of and optimal review frequency

[12:30] The overlap between consulting and operating

[13:35] Pandemic drama: thriving through challenges

[14:53] Pulling in a crowd: the art and science of tapping into demand

[17:07] To compete or play your own game: the mentality of success

[21:04] The universal issues: what a consultant sees when they can see everything

[21:51] The benefit of mentoring others: learning how to work and think in different ways

[24:04] Cultural shifts: changing your mindset to align with generational values

[26:38] A philosophy of mutual investment: how to get the best out of your people

[28:11] A mentor's mentors: the people who shaped and influenced Dana Shertz

[29:52] What will change and what won't: the bird's eye view

[31:28] Keeping a focus on what's important: camaraderie in the industry

For more on the RMD Group go to https://rmdgroupsd.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way!

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Chronicling Our Industry: Andrew Friedman, author and media personality

Josh Kopel — Fri, 04 Mar 2022 13:00:00 GMT

Andrew Friedman has made a career of chronicling the life and work of some of the worlds most famous and most successful chefs. What makes him and his work so interesting is the effort that he puts into going beyond the food.

Andrew has had a front row seat to the evolution of our industry over the last 20+ years and today we discuss the good, the bad and the ugly.

To check out more of Andrew's work visit https://andrewtalkstochefs.com

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Go Small to Get Big: Ed Szymanski & Patricia Howard of Dame

Josh Kopel — Tue, 03 Aug 2021 12:00:00 GMT

How many articles have you read about "the restaurant of the future?" It conjures visions of robot cooks and digital menus but no one really talks about how big it is or the steps the proprietor took avoid the massive failure rate we've been saddled with in the past.

I think that, more than anything, the restaurant of the future is sustainable and built to last a lifetime. Ed Szymanski and Patricia Howard of Dame believe that too and today they walk us through the bulletproof strategy they implemented to secure the future of their restaurant and their careers.

That's Ed Szymanski & Patricia Howard of Dame. For more on the restaurant go to https://www.damenewyork.com

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Keeping it in the Family: Christy Vega of Casa Vega

Josh Kopel — Fri, 28 Aug 2020 12:00:00 GMT

One sacrifice that we all seem to make is that we spend an exorbitant amount of time away from our families. Personally, I worry about the impact that my career will have on my daughter.

There are case studies out there, though and today’s guest, Christy Vega is one of them. Her restaurant, started by her father, has been in business for over 60 years. It’s one thing to love what your father does for a living, it’s something else entirely to choose that career path for yourself. Today we discuss the struggles and successes associated with saving the family business.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

The beginnings of Casa Vega
Building a family business
Building a strong staff culture
Casa Vega staff as family
Many staff members are long term
Have been working there for 40+ years
Struggles as an operator
Not taken seriously as she was raised within the restaurant
Not taken seriously as a woman
Machismo
Many of the staff are men
Worked harder than anyone else to earn the respect of staff
Differences in leadership styles
Ray Vega
Ruled with an iron fist
Magnetic personality
Strict
Business minded
Christy Vega
Collaborative approach
Adapts to change
Follows feedback from staff and guests
Weaknesses of Casa Vega
Antiquated systems
Takeout was not efficient
Ideas for other revenue streams
Popups in stadiums and airports
Pivoting during the pandemic
Used menu ideas for stadiums and airports to create a to-go offering
Developed a drive-through system using PPP loan
Set up the entire operation in 4 days
The hospitality industry is a great teacher
Your ability to problem-solve comes out of your education in the industry
Not taught in school
The personality to thrive in the hospitality industry
Slightly insane
Addicted to the atmosphere
Hard working
Optimistic
Entrepreneurs are optimistic
Restaurateurs are 10x more optimistic
Greatest lesson from Christy’s father
Business is business
Through every hardship, it is a normal part of business
Not to let the hiccups affect you
Thinking of the next generation
Christy’s kids are inspired by her work
She wants them to be part of the business but also is fearful of their future
Words to the industry
Keep moving
One foot in front of the other
We’re all in this together

Restaurateur Will Guidara on delivering unreasonable hospitality

Josh Kopel — Fri, 14 Oct 2022 12:00:53 GMT

World-famous restaurateur Will Guidara is back with his latest project — and it’s not a restaurant, it’s a book. Will was made famous by the over the top service he provided at Eleven Madison Park and, as it turns out, there was a method to the madness.

In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations.

Be sure to pick up a copy of Will’s book, “Unreasonable Hospitality”, when it releases on October 25th.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Greg Mohr on the keys to building a successful franchise

Josh Kopel — Fri, 22 Nov 2024 02:00:00 GMT

Growth in our industry can take many forms. For some, the privately owned route is the only way to go, for others, franchising is the path of least resistance. Today we sit down with franchising expert Greg Mohr to discuss the pros and cons of franchising as well as the pitfalls to avoid when taking the leap into franchising. Whether you’re interested in buying one or becoming one, this is a masterclass in franchising.

For more information on Greg and his company, visit https://www.franchisemaven.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

The Art of the Pivot: Iron Chef Eric Greenspan

Josh Kopel — Fri, 24 Apr 2020 12:00:00 GMT

Chef Eric Greenspan is probably best known for his appearances on big tv shows like Iron Chef America. What most folks don't know is the resilience required for Eric to carve out a place for himself within this industry. On today's show, Chef Greenspan shares his greatest successes, worst defeats and the lessons learned from each.

Click to sign up for our weekly newsletter.

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Click here to download our Restaurant Recovery Guide.

SHOW NOTES

9/11 caused Eric’s first major pivot
Worked at high end restaurant in New York
After 9/11, the owners told staff they will no longer pay them but they can work for free
Found this to be a distasteful way of dealing with crisis
Creating his own opportunities
Saw two positions advertised for line cooks
Offered to do both jobs for 1.5 pay
Seizing new opportunity despite a major life change
Was offered Sous chef position at Patina which quickly became an exec chef position
From 9/11 crisis to Exec chef at Patina in 8 months
How to deal with adversity
Believing that there is always an opportunity around the corner
Paying attention to the signals that opportunities may be on their way
Taking jobs that you don’t feel ready for
Not passing up the opportunity, ready or not
Having confidence to figure it out
Finding the right work environment
Conclusion: working for other people was not the right working environment
Had to find a new more autonomous working environment
Eric was unable to adapt to the corporate structure at Patina imposing boundaries on his work
Became a partner at another restaurant but also left quickly
The value of teaching as a chef
The greatest chefs are great teachers
Teachers allows you to hone skills of your staff and push them to excellence
Uncovering every possible avenue to get what you want
Potential restaurant space needed $25k to extend the lease
Did not give up on trying to save the money despite very limited time frame.
Asked friends and family
Sold car on eBay
First restaurant was hit by the recession and writers’ strike
Surviving during crisis
Running many promotions per week to attract customers
Bought food from restaurant depots
Businesses don’t succeed because you become famous
Restaurant business success keys
Being well run
Being in the right place
Being well funded
Making money in the restaurant business is having multiple restaurants
Success with Cloud Kitchens
Creating multiple brands with different concepts
All food from the multiple brands cooked and fulfilled by same staff
No front-of-house
Delivery only model

Episode 155: Success by the Numbers: Anne Gannon, founder of the Largo Group

Josh Kopel — Tue, 16 Nov 2021 13:00:00 GMT

There are a thousand roads that can lead to success in our industry but only one road that leads to profitability. Today we're talking numbers with Anne Gannon, founder of the Largo Group.

In our chat today we're going to explore what the formula for success looks like by examining some of her most successful clients and unpacking the tactics, tools and strategies they've used to achieve massive profitability.

TIME-STAMPED SHOW NOTES:

[2:56] How to stop playing catch-up: The trends worth tracking weekly.

[4:20] Analyzing your restaurant.

[5:26] The labor crisis: an economic perspective and evaluation.

[7:01] Bottom line revenue: budget and operational inefficiencies

[8:15] The reality of labor: You can't have it both ways.

[9:55] Lessons from the best: where passion and practicality collide.

[11:51] Profitability: you are in control of your own destiny.

[13:50] An industry comparison: where we can shift, and what we can embrace.

[15:33] The KPIs you should be tracking and the tools to do it with.

[17:24] Nauseating, but necessary: what we really should be considering when we invest in a POS.

[19:28] What we shouldn't return to: the hidden dysfunction in the successes of 2019.

[21:43] Cashflow is king: remembering the pain of being top-heavy.

[23:53] Setting yourself up moving forward.

[25:25] Financial aid resources you don't know about yet. (Here, have some money. You're welcome.)

[26:56] What we don't know we don't know: Accounting doesn't actually suck (really!).

[28:20] Congratulations are in order.

For more on her company go to https://www.thelargogroup.com

________________________________

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We have a lot more content coming your way!

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The Billion Dollar Coach: Executive Coach Josh Holtzman + David Kaplan, Death & Co.

Josh Kopel — Tue, 04 Aug 2020 12:00:00 GMT

I’m going to let you in on a big secret. Many of the successful entrepreneurs I know are all following the same playbook. The book is called Traction and the strategy is called EOS, the entrepreneurial operating system. It’s like rocket fuel for your business. Don’t believe me? I don’t blame you. That’s why I brought in the experts.

Today we’re having a discussion with executive coach, Josh Holtzman and his client and famed Hospitality magnate Dave Kaplan of Death & Co.

The total earnings of the companies Josh coaches equates to ONE BILLION DOLLARS in revenue.

How does he do it? What creates that level of growth? It’s all covered in todays conversation.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

For Josh H, there’s nothing more fulfilling than to work with more leaders
Works with 25 companies in LA
Industry agnostic. EOS is for growth-orientated organizations
Josh K implemented EOS in his own restaurant
Solved foundational issues in his own organization
The benefits of EOS
EOS puts operating systems and tools together in a cohesive system
Makes transforming your business more actionable
Death & Co examples
The aim of EOS
Gino would be the first to say he didn’t create the concepts
He curated them
Helping business owners get in control and master their businesses
Foundations of the EOS model
Entrepreneurs wrestle with 136 issues at any one time
Tackling 6 things can help to solve the 136 issues
6 things to focus on in business
Mistakes Josh K made in his restaurant business
Some things were not aligned with the vision
Brought in a sommelier and invested in a $25k sustainable wine list
Was not helpful to the business
Having a vision constantly in mind and living the core values helps to focus efforts
The importance of core values
Death & Co raised 2.7 million on a crowdfunding platform
Found EOS during this pivotal moment
Had the leadership read the book
Met Josh Holtzman and hired him as a professional guide to fully implement EOS
Operational and organizational void in the hospitality industry
It is spoken about as if hospitality is completely unique to the other businesses of the world
That’s not true at all
Three areas of issues
How does EOS work in the midst of a pandemic
Pivoting during the pandemic
Focussed on social media outreach
Offered experiences via their retail
Supporting staff during the pandemic (Death & Co)
Free mental health for all staff
Daily newsletter for all staff
Staff relief fund
Death & Co created a reopening playbook
They shared this with others in the industry
Transparency is a key part of their company ethos
Business doesn’t have to be this hard
Business owners struggle with so much

A Digital Transformation: Tressie Lieberman of Chipotle

Josh Kopel — Tue, 23 Mar 2021 12:00:00 GMT

Tressie Lieberman is the Vice President of Digital and Off Premise for Chipotle.

Do you think that was a big job in light of the pandemic?

Tressie worked to conceptualize and execute a new way for this massive company to do business in a world that went from brick and mortar to digital overnight.

In today's episode we tackle emerging trends, Chipotle's digital transformation and what independent restaurateurs can learn from Chipotle's successes and struggles over the last 12 months.

For more on Chipotle, go to www.chipotle.com

________________________________

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

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We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - https://restaurants.yelp.com/full-comp-podcast/

The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/

Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

Michael Zislis on partnering with KISS and building a hospitality empire

Josh Kopel — Tue, 19 Nov 2024 13:00:00 GMT

It seems like some folks just have the Midas touch, everything they touch turns to gold. For me, Michael Zislis is one of those guys. A restaurateur and hotelier, Michael has taken Southern California and then the world by storm. Today we sit down to discuss how one man can build a few blockbuster single unit restaurants and then turn around and create one of the most prolific restaurant brands in the world.

For more information on Michael and his hospitality company, visit https://www.zislisgroup.com/.

___________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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David Zhao on reinventing restaurant loyalty and the franchising

Josh Kopel — Fri, 15 Nov 2024 13:00:00 GMT

For more information on his restaurant group, visit https://chubbygroup.com/.

___________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Elizabeth Blau on creating a culinary destination

Josh Kopel — Tue, 10 Dec 2024 13:00:00 GMT

Restaurateur and consultant Elizabeth Blau wasn’t just present for the culinary renaissance in Las Vegas over the last 20 years, she helped usher it in. After working with the best restaurateurs and chefs in the world and becoming a successful consultant globally, Elizabeth did the unthinkable…she launched her own restaurant group. Spanning multiple tiers of dining and across several markets, Elizabeth is out to prove that there is a formulaic recipe for success in the restaurant industry. Today we sit down to discuss what that recipe is and how we can adopt her best practices to create the best outcomes for our own businesses.

For more information on Elizabeth, visit https://elizabethblau.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant Marketing Mastermind: Seth Cohen of Sweetfin

Josh Kopel — Tue, 23 Aug 2022 12:00:19 GMT

Today we're talking with Seth Cohen of Sweeten about brand equity, marketing, messaging, real estate and scaling a blockbuster concept in a post pandemic world.

For more on Sweetfin visit https://www.sweetfin.com

____________________________________________________________

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Industry Town Halls

Fighting the Good Fight: Celebrity Chef Rick Bayless

Josh Kopel — Tue, 25 Aug 2020 12:00:00 GMT

It's been really interesting to see chefs who are normally concerned with running a restaurant suddenly lobbying Congress, all in an effort to show how restaurants tie the whole nation together, economically and culturally. Today we discuss the fight for the survival of our industry and our planet with one of the chefs leading the charge.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

How Rick started in sustainability
Rick has always been a “greater good” person
Working together for the future of community
Willing to sacrifice for the greater good
To be sustainable, a restaurant needs a difference economic model
organic/ethical produce is more expensive
Most restaurants break-even or lose money
Rick’s restaurant loses money
Ways Rick is redefining his restaurant
Commitment to local producers
Revising pay structure
20% service charge on all checks
Use service charge to pay FOH & BOH staff
Hired back staff at a slightly lower hourly rate
Split additional gratuity between FOH staff
Is the industry ready to reopen?
Have we had enough time to reflect?
Issues need to be addressed before reopening
Open-book management
All staff know the business financials
Having a strong culture
Being open with staff about anxieties and fears
Frontera has long-term staff
Multigenerations
Retirement age staff
50% split men and women
Independent Restaurants’ Coalition has a weekly summit
Speakers to advice on different issues
Advocating for the Restaurant’s Act
25% of unemployment comes from the restaurant industry
Less than 8% of PPP loans went to restaurants
Restaurants’ Act would ensure a cash grant for independent restaurants to survive
More loans are not helpful
30 senators & 160 House of Reps cosigned the bill
Rick’s success is fuelled by desire to introduce Americans to Mexican food and culture
Lived in Mexico for a long time
Rich, complex cuisine
Most Americans think of tacos, burritos, nachos, and margaritas as Mexican food
Nachos considered American food in Mexico City
Spreading the word
TV work
12 seasons of long-time TV show “Mexico One Plate at a Time”
Books
Restaurants
Advice to young people graduating from culinary school
This will be tough
You have shown you are not afraid of hard work
The whole world will be redefined
Create your own model
Interactions with guests are important to BOH too
Frontera went to a takeout/delivery model
Rick was sad as there was no interaction with guests
Pivoting during the pandemic
Transformed Topolobampo into a private dining library space

Bob Spivak on building a Hollywood hotspot and scaling it nationally

Josh Kopel — Fri, 16 Aug 2024 12:00:00 GMT

Do you feel like you should be further along in your career–that you should be more successful than you are today? Had you met Bob Spivak at 39 years old, you probably wouldn’t have thought much of him but, in his 40’s, he would go on to create one of the most prolific restaurant brands in Hollywood and then scale it nationally. Today, we sit down with Bob to discuss what created this massive tidal-change in his career and the lessons we can learn from his successes.

You can pick up Bob's book “Saved by a Blonde & a Chicken Pot Pie” wherever books are sold.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Ari Weinzweig on how dignity lays the foundation for all successful companies

Josh Kopel — Tue, 24 Sep 2024 12:00:00 GMT

How lucky am I that one of my restaurant heroes is actually my friend. Ari Weinzweig built the $80 million dollar Zingerman's restaurant empire but what’s most interesting is how he built it. In an industry known for being cutthroat and cynical, Ari has chosen to lead with empathy and dignity. Today we sit down together to discuss the role that dignity plays in the modern restaurant environment and how we can improve our businesses by holding ourselves to a higher standard.

For more information on Ari, to download the pamphlet, or to sign up for his mailing list, visit https://www.zingtrain.com/, https://www.zingermanspress.com/, and https://www.zingermanscommunity.com/e-news/

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Jamie Mulholland on the keys to longevity in the hospitality industry

Josh Kopel — Fri, 06 Dec 2024 13:00:00 GMT

As many of you know, I came up in this industry through nightlife. In the early 2000’s, nightlife was defined by prolific nightclubs that burned red-hot, only to close six months later. But that wasn’t the story for Jamie Mulholland. For more than two decades, Jamie has built brands that last, like Cain and Goldbar. Today we sit down to discuss his latest project, Ketchy Shuby, and the elements he’s infused into the concept to ensure that it lasts decades as well.

For more information on Ketchy Shuby, visit https://ketchyshubynyc.com/.

________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Kyle Ewing on mastering menu design

Josh Kopel — Fri, 30 Aug 2024 12:00:00 GMT

No one would argue that QR codes are popping up more and more but the physical menus still reigns supreme. That being the case it made sense to bring in the master of the menu Kyle Ewing. Kyle and his company TerraSlate have crafted millions of the most durable menus on the planet and that gives him a unique perspective. Today we sit down to discuss the best practices he sees across the best menus so that we can scale revenue by using the most powerful tool in our arsenal.

For more information on TerraSlate, visit https://terraslatepaper.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Benefits of Disruption: Stratis Morfogen of Brooklyn Chop House

Josh Kopel — Tue, 02 Aug 2022 12:00:37 GMT

Stratis Morfogen has done business differently from the beginning and, over the last 30 years, it's made a dramatic impact in how successful he's become as a restaurateur. Today, we unpack lessons to be learned from both his successes and his failures on his path of industry disruption.

For more on his concepts visit https://www.brooklynchophouse.com

____________________________________________________________

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Industry Town Halls

An Old Restaurant with New Tricks: Matt Kirschner of Red Knapps Dairy Bar

Josh Kopel — Fri, 08 Apr 2022 12:00:00 GMT

The young guns in are industry are full of new ideas. They're creating an entirely new business model for restaurants centered around media and the diversification of revenue. But what happens when you drop those new ideas into a 75 year old restaurant?

Today we chat with Matt Kirschner. A fledgling restaurateur ready to change the industry and impact his community. We'll get a front row seat to see what happens when old school meets new school.

For more on Red Knapps visit https://redknappsrochester.com

________________________________

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Taking the Retail Market by Storm: Billy Bosch of Iconic

Josh Kopel — Fri, 22 Apr 2022 12:00:00 GMT

So you've been thinking about it. You keep staring at that vat of hot sauce that you make from scratch every week and you're wondering how well it would do at your local grocery store.

Today we're talking with my buddy Billy Bosch of Iconic Protein who can offer some useful insight. Billy has taken the consumer packaged goods market by storm and in our conversation today he unpacks the process of going from an idea to the shelves of the most notable stores in the country.

For more on his products visit https://www.drinkiconic.com

Use the promo code FREECOMP to get Keto Collagen Powder ($25) for free. Be surety add it to the cart to redeem the deal.

________________________________

CLICK HERE to Chat with Josh

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Jeff Fenster on creating the next billion dollar brand

Josh Kopel — Tue, 11 Jul 2023 12:00:00 GMT

During our time in this industry we’ve watched countless healthy restaurant concepts go under. But today’s guest, Jeff Fenster, seems to have finally figured it out. His concept, Everbowl, has scaled massively over the last few years despite an economic downturn and a global pandemic. We sit down to discuss the strategy he used to become massively successful in a vertical that seemed destined for failure.

For more information on Everbowl, visit https://www.everbowl.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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The Art of Recovery: Isaac Toups of Toups' Meatery

Josh Kopel — Tue, 15 Mar 2022 12:00:00 GMT

The pandemic decimated our industry on a global scale and, for many of us, it was the first time that mother nature played a major role in the way we do business. But, if you grew up in Southern Louisiana--and I did--you've been conditioned after countless natural disasters to safeguard your family and your business against the unpredictable nature of the changing tides.

Today we chat with Isaac Toups. A Louisiana native and restaurateur who offers a masterclass in what it means to be resilient in the face of overwhelming odds and the courage it takes to rebuild from scratch again and again.

For more on Toups' Meatery visit http://toupsmeatery.com

________________________________

CLICK HERE to Chat with Josh

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We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

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Supporting the Service Industry: Amanda Gunderson of Another Round Another Rally

Josh Kopel — Tue, 20 Apr 2021 12:00:00 GMT

What do Ryan Reynolds, P Diddy and The Rock all have in common? They've all partnered with and/or donated to Another Round Another Rally, a nonprofit organization devoted to bailing out and building up hospitality workers during and after the pandemic.

Today we chat with founder Amanda Gunderson who looks back on what was accomplished in the last 12 months and what the long road ahead look like for both their organization and the industry at large.

For more on Another Round Another Rally go to https://anotherroundanotherrally.org

________________________________

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

Book time on Josh's personal calendar: https://bit.ly/3otQm8z

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - https://restaurants.yelp.com/full-comp-podcast/

The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/

Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

Juan José Cuevas on winning awards and the art of excellence

Josh Kopel — Tue, 08 Oct 2024 12:00:00 GMT

I can’t imagine any of us entered the fine dining category without hoping for a Michelin or a James Beard or Wine Spectator accolade. They say success leaves clues and today I sit down with Chef Juan Jose Cuevas to discuss what he’s learned over the years, running world-class restaurants and collecting awards along the way. There is a blueprint for excellence and Chef Juan provides it today.

For more information on the chef and his restaurant, visit https://www.condadovanderbilt.com/dine/1919-restaurant.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Taking the Entrepreneurial Leap: Gino Wickman, Bestselling Author and Business Coach

Josh Kopel — Tue, 07 Jul 2020 12:00:00 GMT

Not all heroes wear capes, some write books. The books Gino Wickman has written are directly responsible for helping me to create multiple million dollar businesses, become a better leader and find balance within my personal and professional lives. Today we discuss his latest book, the Entrepreneurial Leap, and how we apply those lessons to the hospitality industry.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Writing Entrepreneurial Leap
Did not become an entrepreneur until he was 29
Wants to show others the opportunities available to them
The book is in three main parts
Finding out if you are an entrepreneur
Discovering opportunities
Creating a path to success
Hospitality workers are running a business within our businesses
Success of their micro-business means greater success for your business
6 essential entrepreneurial traits
Gino offers an assessment online to discover if you have these traits
Allow your staff to take the quiz if you are comfortable with them taking their own entrepreneurial leap one day
Can be the best employees in the hospitality industry if they stay
Entrepreneurs are generally unemployable
Advice for leading leaders
Lessons from a book called Drive
Give autonomy
Provide guidelines and rules but otherwise, let your team have ownership of their work
Allow mastery
Give them the opportunity to learn the business
Make your staff member feel part of something bigger than themselves
The bigger the problem you solve in the world, the more successful you will be
Get close to the ground and know your customers’ needs
Know your customers better than they know themselves
Evolve to the new needs of customers as the world changes
10-year business cycles
2 great years
6 good years
2 terrible years when you almost go out of business
In another ten years, something else will come
The power of 10-year thinking
Have a 10-year goal but not in great detail
Learning to take action whilst being patient
8 critical entrepreneurial mistakes
Not having a vision
Not spending time with your people
Not knowing your customer
Not staying true to the core
Not knowing your numbers
Not crystalizing roles and responsibilities
Hiring the wrong people
Grabbing the closest people to you is not a good strategy for hiring
Make sure people are in alignment with your core values
Make sure they have the right skill set for the job
Not charging enough
Psychological mistake
Insecurity/lack of confidence
Many businesses barely break-even in the first 3 years
Advice
TED Talk by Casey Brown
Tip from Dan Sullivan - Pick a number that scares you, then add 20%
There are many free resources on the e-leap.com website for budding entrepreneurs
Who inspires Gino

Olivier Rassinoux on turning around and scaling up restaurant groups

Josh Kopel — Fri, 13 Sep 2024 12:00:00 GMT

I walked into today’s conversation with a little career envy. Few in our industry have had the good fortune to work for and with so many amazing companies. Today we sit down with Olivier Rassinoux to discuss how working with prolific brands like the Ritz Carlton, Daniel Boulud, and the Ace Hotel group paved the way for his current role as the VP of Restaurant and Bar for the one and only Patina Group. As it turns out, there’s a formula for consistent success across multiple brands and we’re unpacking it today.

For more information on the Patina Group, visit https://www.patinagroup.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Matt Newberg on building a forward-looking restaurant community

Josh Kopel — Tue, 01 Oct 2024 12:00:00 GMT

How many hours have we spent worrying about what the future holds for our industry? How could that time be better spent? Enter Matt Newberg. Matt is a student of our industry, diving deep into every vertical of the food service space, analyzing its strengths and weaknesses. This exploration has evolved into a vibrant community which, next month, goes from online to in-person. We sit down to discuss how media creates community and the power of in-person experiences.

For more information on the HNGRY Summit and to get one of the few remaining tickets for the October 25th event, visit https://summit.hngry.tv/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Vitaliy Katsenelson on how to win the game of business

Josh Kopel — Tue, 04 Oct 2022 12:00:06 GMT

If we want to run a better restaurant business, we need to become better businesspeople. Today we chat with Vitaliy Katsenelson about improving our lives and our businesses by getting our soul in the game.

This isn’t about self help or aligning your chakras, this is practical advice built on real life experience. Vitaliy’s decades of experience as a value investor provide a unique perspective into what makes a business sustainable and how business owners can evolve into founders.

Check out Vitaliy Katsenelson’s book “Soul in the Game, Volume One” wherever you buy books.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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A Bulletproof Business Model: Michael Dorf of City Winery

Josh Kopel — Fri, 01 Apr 2022 12:00:00 GMT

People post pandemic want an experience. Have you heard that before? But what kind of experience do they want?

This isn't an industry where the margins allow for a lot of trial and error so I reached out to Michael Dorf, the founder of City Winery.

Michael has created the perfect experience for his target market blending an elevated food menu with an in house winery and live entertainment. It's exactly what his customers want and today he's going to unpack how you can use the same formula to find out exactly what your customers want.

For more on City Winery visit https://www.citywinery.com/

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The Next Supper: Author Corey Mintz

Josh Kopel — Fri, 22 Jul 2022 12:00:16 GMT

Corey Mintz is a failed cook and a successful writer. His latest book "The Next Supper: The End of Restaurants as We Knew Them, and What Comes After" carefully lays out the thesis for why success is so hard to come by in our industry. In today's conversation we discuss the obstacles within the restaurant business and practical solutions to overcome them.

Be sure to pick up his book, The Next Supper, wherever you buy books.

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Lessons in Leadership: Celebrity Chef Robert Irvine

Josh Kopel — Tue, 08 Feb 2022 13:00:00 GMT

What if the labor crisis is a result of a leadership crisis? Could we build better businesses and a better industry simply by becoming better leaders?

Could it be that simple? Is that even possible?

Celebrity Chef Robert Irvine specializes in making the impossible, possible. Today we discuss how this career soldier from a modest background built an empire off the lessons in leadership he learned while in the military.

For more on the chef and his projects visit https://chefirvine.com

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Justin Egan on creating a scalable restaurant brand

Josh Kopel — Fri, 10 May 2024 12:00:00 GMT

In my humble opinion, the world has enough restaurants. What the world lacks are new ideas and, sometimes those ideas manifest themselves in the form of a new restaurant concept. Today we sit down with Justin Egan of Wing It On to discuss the big ideas behind the blockbuster brand. Justin walks us through the step by step strategy they’ve used to scale up regardless of market conditions by focusing on storytelling and precise targeting.

For more information on Justin and Wing It On, visit https://www.wingiton.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Investing in the Future: Chris Hemmeter of Thayer Ventures

Josh Kopel — Fri, 11 Feb 2022 13:00:00 GMT

I want to talk about tomorrow. What do we need to know today that could benefit us tomorrow?

Chris Hemmeter is playing an active role in financing our future. He's an independent restaurateur, a venture capitalist and a thought leader within our industry. His company is financing the solutions that will change the face of our industry.

Today we talk about what's being built today and how it will support us in the future.

For more on his company visit https://www.thayerventures.com

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The 10 Disciplines: Rob Dube of The 10 Disciplines

Josh Kopel — Tue, 12 Jul 2022 12:00:17 GMT

There's a proven process to live our optimal lives and Rob Dube is here to share it with us. It's called The 10 Disciplines for Managing and Maximizing Your Energy and it changed my life. Today Rob and I run through some of my favorites.

To check out the course for yourself at a discounted rate visit https://www.the10disciplines.com/fullcomp

____________________________________________________________

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Josh Copeland on working to build the best restaurant in the world

Josh Kopel — Fri, 11 Oct 2024 12:00:00 GMT

Prepare yourself for one of the most interesting guests I’ve ever hosted on the show. Today we sit down with Josh Copeland of the Camino Alto restaurant in the Bay Area. Josh is a zealot in the way we think of Blue Hill Restaurant or Chef Charlie Trotter–the best ingredients served in an uncompromising fashion. Josh Copeland is a model of focus, showing us what’s possible when we refuse to let go of our vision.

For more on Josh and his restaurant, visit https://www.caminoaltosf.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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John Haggai on the leadership skills needed to grow a brand

Josh Kopel — Tue, 03 Sep 2024 19:30:52 GMT

Everyone wants the blueprint to scale their restaurant business but knowledge isn’t enough. It’s not just about what you need to know, it’s about who you need to become. Today I sit down with one of the strongest leaders in our industry. John Haggai has spent his life in the restaurant industry and the lessons he’s learned on his way to the top can help us all reach the summit. Get ready to learn how to build and lead the team that is going to give you the momentum you need to grow your brand.

For more information on the restaurant, visit https://burtonsgrill.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Follow These Steps to Scale Your Restaurant

Josh Kopel — Sat, 20 Jul 2024 12:00:00 GMT

Here's a Preview of the Amazing Stuff You’ll Learn:

Day 1: You’ll learn the 3 Keys to Profitability that scale your restaurant’s cash flow without increasing your expenses so that you can stop worrying about money. Day 2: You’ll learn how to Master Margins, giving you the tools you need to scale your per customer average spend and increase perceived value for your restaurant.Day 3: You’ll learn how to Scale Income by optimizing your floor plan and turn times, serving more guests better and faster.Day 4: You’ll learn how to Diversify Revenue by scaling Event and Catering business through our proven outbound strategy. Day 5: You’ll learn how to Scale Awareness and Customer Frequency creating a flood of new and repeat customers without spending one dollar on ads.

Space is limited.

Go to ⁠www.joshkopel.com⁠ to register today.

The Magic Bullet is You: David Scott Peters of the Restaurant Prosperity Formula

Josh Kopel — Fri, 15 Oct 2021 10:00:00 GMT

"It'll all your fault." You hear those words internally every single day. I think we all do.

We run at such a quick pace that there's rarely time to celebrate the wins as we run from problem to problem.

But there's good news on the other side of that coin. David Scott Peters believes that in owning our role as owners and operators we can become the solution to every problem we face and today he lays out a clear path to delegate, manage operators and create accountability within our teams.

You can pick up his book The Restaurant Prosperity Formula wherever books are sold.

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Leading by Example: Steve Samson & Hans Luttman, co-founders of Rossoblu

Josh Kopel — Tue, 21 Sep 2021 12:00:00 GMT

So many restaurant owners have desperately fought for survival over the last 15 months.

Why? Is it for the money or the glory? Because both have been in short supply...

We do this to serve a higher calling, and the best of us light the path forward.

Today we chat with Chef Steve Samson & Hans Luttman, partners and operators of Rossoblu in Downtown Los Angeles. Together, they share what it took to create a hit, the effort that went into enduring the pandemic and how those experiences have impacted their path forward.

For more on Rossoblu visit https://www.rossoblula.com

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Leaning in to the Life You Want: Celebrity Chef Claudette Zepeda of Vaga Restaurant & Bar

Josh Kopel — Tue, 27 Jul 2021 12:00:00 GMT

We've all been burned. A bad business plan, a bad business partner, a global pandemic...

What happens next is what defines our lives and our careers.

Chef Claudette Zepeda built an award winning restaurant only to have it taken away but, rather than seeing that as the end of the story, she began a new chapter, leveraging her talent and experience to create the career of her dreams and a platform to help others achieve the same.

Today we unpack the lessons learned on that journey and discuss what the future holds for her, her team and the industry at large.

For more on the chef go to https://chefclaudettezepeda.com

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Francesco Zimone on importing and scaling a prolific restaurant brand

Josh Kopel — Tue, 27 Aug 2024 12:00:00 GMT

On paper it seems like a no brainer…simply take one of the most famous restaurant brands in Italy and open it in the United States. What could go wrong? Just months into Francesco Zimone opening L’antica Pizzeria Da Michele in Hollywood the global pandemic hit. Leveraged to the hilt, Francesco set about creating a comeback so epic it could have been a Hollywood blockbuster. Today we sit down to discuss how he turned near failure into a national brand.

For more information on his restaurants, visit https://damicheleusa.com.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Duke Harten on how to go viral on social media

Josh Kopel — Tue, 09 Jul 2024 12:00:00 GMT

Before he was repping underwear for Shinesty on social media, Duke Harten was repping wine at a local Los Angeles restaurant. Today, with millions of views under his belt, Duke seems to have cracked the code for viral marketing online. Today we sit down to discuss the formula he’s developed for Shinesty’s social media success and how we can leverage it for our restaurants.

For more information on Shinesty or to pick up a pair of underwear, visit https://www.shinesty.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Mastering Delegation & The Blueprint for Excellence: Cameron Herold of the COO Alliance

Josh Kopel — Tue, 20 Jul 2021 12:00:00 GMT

Cameron Herold has built three companies valued at $100M each. His superpower is getting shit done. He's an operator of the highest caliber that is responsible for driving the growth of companies like 1800GotJunk and entrepreneurs like Elon and Kimball Musk.

Today we define what operational excellence is, what it looks like in practical application and how we can achieve it in our own restaurants.

For more on Cameron go to https://cameronherold.com

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Back to Zero: Grant Cardone of Undercover Billionaire

Josh Kopel — Tue, 16 Feb 2021 13:00:00 GMT

There are roughly 1300 self made billionaires in the world. That may seem like a big number but when you compare that to the 7.8 billion people on the planet, it's incredibly small.

How did they get there? Is it luck, skill or a combination of the two?

Today we delve into the aspirational story of real estate tycoon Grant Cardone who elected to go back to zero just to see if he could do it all over again.

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

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Restaurant Influencers: The Playbook - www.restaurants.yelp.com/influencers

Omer & Jennifer Horev on transforming a restaurant into a lifestyle brand

Josh Kopel — Tue, 23 May 2023 12:00:04 GMT

Pura Vida is more than a restaurant, it’s a wellness brand that's selling peace of mind through nourishment. Today we sit down with the founders Omer and Jennifer Horev to discuss the essential elements of brand building and how to effectively scale without brand dilution.

For more information on Pura Vida, visit https://www.puravidamiami.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Moving Towards Sustainability: Anthony Myint of Zero Foodprint

Josh Kopel — Fri, 16 Jul 2021 12:00:00 GMT

April of 2020 was going to be a magical month for my restaurant. We had spent over a year working towards carbon neutrality and that was the month we were finally going to achieve it. Obviously my plans were derailed by the pandemic but, I've never lost sight of the importance of environmental responsibility.

What I learned through that process was that it's possible to run a sustainable operation and be profitable. One of our key strategic partners was Zero Foodprint.

In this episode, I chat with Anthony Myint, the director of partnerships at Zero Foodprint. In our conversation we get down to the nitty gritty, discussing what the move towards sustainability looks like as well as the associated costs, time commitments and, ultimately, the benefits.

For more on Zero Foodprint go to https://www.zerofoodprint.org/

Also be sure to check out these videos!

https://vimeo.com/478877793

https://vimeo.com/526756635

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The Alcohol Free Movement: Julia Bainbridge author of Good Drinks

Josh Kopel — Fri, 13 Aug 2021 12:00:00 GMT

Is there anything more foundational to the hospitality industry than booze? Wether it's selling drinks to customers or grabbing drinks with co-workers, the social dynamics of the restaurant industry revolve around booze. Or at least they did...

The data is clear: people are drinking less. Today I chat with author Julia Bainbridge about the sobriety movement and what it means for both restaurants and cocktail culture.

For more on Julia and her work visit https://juliabainbridge.com

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Episode 154: How Chutzpah Transforms Restaurants and Restaurateurs Into Something More with Mason Harris

Josh Kopel — Fri, 12 Nov 2021 13:00:00 GMT

What is Chutzpah? I think Guy Kawasaki described it best as “calling up tech support to report a bug on pirated software”. In a word, chutzpah is audacity, and I really want to explore how being skillfully audacious can transform a restaurant and a restaurateur into something more.

In this episode, we’re talking to Mason Harris, who wrote the book on audacity and how it can be systematized and weaponized to turbocharge our restaurants.

TIME STAMPED SHOW NOTES

[2:32] How the early days of email led to the philosophy of Chutzpah.

[5:48] What exactly is chutzpah? “Audacity?” “Gumption”? Maybe…“Intestinal fortitude”?

[7:03] A world view, a set of behaviors, and a skill set: It’s all in how you implement it.

[7:55] The Trifecta: Need, Pain, and Opportunity.

[11:12] Service, training, staff, and food: How to be a trailblazer in the restaurant industry.

[13:40] Messaging: the role of authenticity in trailblazing.

[15:03] The power of clarity: why understanding the nature of your decisions matters.

[20:00] The lens of intention: positioning yourself to make critical decisions.

[22:55] Humility in action through the good times and the bad.

[27:30] The Chutzpah Mentor: The story of Ruth’s Chris Steakhouse

[29:10] How to Return a Tire to Nordstrom: An Exceptional Tale of Chutzpah in Service

[32:25] Remembering the value of your impact.

To learn more about Mason Harris, visit https://www.thechutzpahguy.com/

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Set Yourself Up For Success: David Meltzer famed entrepreneur, author and business coach

Josh Kopel — Tue, 23 Jun 2020 12:00:00 GMT

On Today’s show we chat with David Meltzer, a three-time international best-selling author, a Top 100 Business Coach, the executive producer of Entrepreneur‘s #1 digital business show, and host of the top entrepreneur podcast.

The hospitality business, more than anything, is a business. Due to the hectic nature of the industry we tend to forget that and get caught up in the day to day grind. Proper business strategy will matter more than great food in the new normal and David Meltzer is a master strategist. Today he runs us through the fundamentals of business and leadership.

Click to sign up for our weekly newsletter.

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Click here to download our Restaurant Recovery Guide.

SHOW NOTES

4 pillars of truth
Putting together a world-class team
Humans can create their own environment
Restaurants - we are monetizing an experience and environment
Transforming an offensive and defensive mindset
The paradox of giving
David would give a lot but always with expectation of praise, recognition, love, etc
Ferocious about receiving. Receiving to be able to give back
The importance of mentorship
Most crucial of all roles in last 14years
David didn’t need mentorship in beginning - multimillionaire in his twenties
Now believes the easiest and best way to be successful is using mentors
Being specific with mentors e.g sleep, money
Being radically humble enough to say “you’re the only one who can help me”
How to reset goals with the new normal
How to recover in the hospitality industry
People buy on emotion for logical reasons
Key to understanding reopening
1. Strength of signal.
Credibility - relieving reasons that people feel uncomfortable.
Lower capacity. Mask rules. 6ft apart etc
2. Market to people who aren’t afraid
Some people will go out anyway during this time
3. Clear message of value
Quality food/USP
People want to fill a void. Miss what they can’t have
Address the way people feel. You are selling an experience
Aha moments through the pandemic
“I don’t know what I don’t know”
David wants to be a better husband and father
Much more important than being a podcaster, entrepreneur, TV star, etc
David would prefer to be at a family dinner than an award show, event, or Superbowl
Pivoting
Previously worked with in-person workshops, events, and speaking engagements
Now conducts workshops online
Moved to online speaking gigs
Still learning work-life balance
Achieving happiness
David defined himself by his bank account
Now his bank account is an ingredient of the overall thermostat of happiness and joy
Higher % of total happiness than he has ever been
Minutes and moments of unhappiness

Andy Wiederhorn on the formula for global expansion

Josh Kopel — Fri, 04 Oct 2024 12:00:00 GMT

Before taking the restaurant world by storm, Andy Wiederhorn was a finance guy and used his deep understanding of business to grow in the quick service, fast casual, and casual dining markets. Today we sit down to discuss how one man franchises so many household brands from Round Table Pizza to Fatburger and from Johnny Rockets to Marble Slab Creamery.

For more information on Fat Brands, visit https://www.fatbrands.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Robby Berg on the linear path to success

Josh Kopel — Fri, 25 Oct 2024 12:00:00 GMT

So many of us look to successful restaurateurs and wonder how they did it. How were they able to climb to such great heights? Today we sit down with Robby Berg, operating partner of Genghis Grill to find out exactly how. In our conversation, we learn the linear path to self determination and financial success.

For more information on Genghis Grill, visit http://www.genghisgrill.com.

___________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Jonathon Sawyer the keys to sustainable success

Josh Kopel — Fri, 17 May 2024 12:00:00 GMT

There’s this old curse I remember hearing when I was younger, “May you get what you wish for.” What if you do get it all…the locations, the accolades, the attention and it’s not all it’s cracked up to be? Then what? Today we sit down with celebrity chef and restaurateur Jonathon Sawyer to discuss what happens when our dreams become reality. He shares the path that led to his success, his potential demise, and the new path he’s set for the future.

For more information on the chef and his restaurant, visit https://www.kindlingchicago.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Fabio Viviani on crafting a concept guaranteed to succeed

Josh Kopel — Tue, 18 Jun 2024 12:00:00 GMT

The pandemic taught many of us many different lessons but it taught Chef Fabio Vivani how to fight back. The chef spent the years rebounding from the pandemic curating a concept that he believes is not only recession proof, it’s pandemic proof. Today we sit down to discuss the formula he’s crafted for guaranteed success so that we too can protect our businesses from what’s lurking around the corner.

For more information on the chef, visit https://www.fabioviviani.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Eric Pounders & Matt Thompson on mastering marketing in 2024

Josh Kopel — Fri, 27 Sep 2024 12:00:00 GMT

What happens when a restaurateur partners with a professional marketer? Well, the short answer is: magic. Today we sit down with the marketing geniuses behind For the Table Hospitality, a company blazing trails and setting sales records across Tallahassee, Florida. What’s working for them would work for you too and in our conversation we work to unpack the tactics and strategies that have helped them cannibalize the Florida market.

For more information on their restaurant group, visit https://www.forthetablehospitality.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Nikita Seal on the joyful path to restaurant success

Josh Kopel — Fri, 14 Jun 2024 12:00:00 GMT

Nikita Seal shares many qualities with the average restaurateur. She’s smart, hard working, and focused on serving her guests to the best of her ability. But there’s one quality that makes her stand about amongst the rest: she’s one of the happiest people I’ve ever met. Nikita has cracked the code on how to transform the day to day grind of restaurant life into a joyful exercise that anyone can emulate. Today we sit down to discuss how in prioritizing her own happiness, she found a shortcut to success.

For more information on Nikita and her restaurant, visit https://www.zzsicecreampuffs.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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David Dittenber on AI's Game-Changing Role in Restaurants

Josh Kopel — Tue, 21 May 2024 12:00:00 GMT

All anyone wants to talk about today is AI and the way that it’s going to change our industry in the future, but I find it nearly impossible to see how it’s impacting day to day operations today. That’s why I called my friend and fellow restaurateur Dave Dittenber to discuss his latest project MABEL. MABEL is the assistant we deserve and that we’ve all wished we could have. In our conversation, Dave discusses how MABEL is changing the game for operators today and the roadmap for how he intends to transform our industry tomorrow.

For more information on Dave, BYOD, and MABEL, visit https://byod.ai/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Renegade Restaurateur: Logan Sandoval of Zef BBQ

Josh Kopel — Fri, 28 May 2021 12:00:00 GMT

We live in a polite society. We're taught the importance of asking for permission. But what happens when you don't. What happens when you decide one day to start a restaurant. No investors, no permit, no publicist, no permission. You just start.

Today we chat with Logan Sandoval who created Zef BBQ, a trendy BBQ joint on the edge of Los Angeles located in his parents garage. We discuss the inspiration behind starting the restaurant and what led to Zef getting national media attention despite its humble beginnings.

For more on Zef BBQ visit https://www.zefbbq.com

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Weaponizing Coffee: Emilio Cervantes of Fuente Coffee

Josh Kopel — Tue, 16 Aug 2022 12:00:19 GMT

Today we chat with Emilio Cervantes of Fuente Coffee. A beverage entrepreneur who has help restaurant owners and operators scale their coffee programs to $250,000, $500,000 and even $750,000 dollars. We discuss marketing, brand strategy, messaging and salesmanship to help you weaponize your coffee program.

For more on Fuente Coffee visit https://fuentecoffeeco.com

_____________________________________________________________________________

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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The Next Beverage Revolution: Reena and Bianca Shah of Chado Tea Room

Josh Kopel — Tue, 11 May 2021 12:00:00 GMT

The chai tea latte you ordered at Starbucks this morning was made possible in no small part to the Shah family. Many believe that, Devan Shah, the prolific tea importer, is directly responsible for creating the American tea market as we know it today.

In this episode we chat with Devan's wife and daughter, Reena and Bianca. Together they own Chado Tea Room, a 4 location tea salon based in Los Angeles.

Together we'll unpack what it took to grow this 30 year old company and what it took to survive and thrive through a global pandemic.

For more on Chado Tea Room visit https://www.chadotea.com

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We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

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The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/

Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

Zack Oates on the power of customer feedback

Josh Kopel — Tue, 17 Sep 2024 12:00:00 GMT

Believe it or not, one of the most powerful marketing tools in your business is customer feedback. The closer we are to our guests, the better able we are to serve them. Today we sit down with Zack Oates, the founder and chief evangelist of Ovation, a powerful platform that transforms customer feedback into actionable information. We cover everything from radical delegation to guest frequency strategies and everything in between with one of the most inspiring leaders serving our industry.

For more information on Ovation and to get $300 in perks go to https://ovationup.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Scaling Core Values: John Cappasola, CEO of Del Taco

Josh Kopel — Tue, 06 Jul 2021 12:00:00 GMT

As a business, creating and living by core values is a full time job. It's a choice that changes the very genetic code of our restaurants. When done right, they answer every question and create a roadmap to the future.

Today we chat with John Cappasola, a culture-first leader who spent the pandemic doubling down on his commitment to living and leading by Del Taco's core values.

Today we unpack how to scale culture across over 600 locations, even in the midst of a global pandemic and the result it has on recruiting, retention and growth.

For more on Del Taco go to https://www.deltaco.com

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Jabin Troth on building an audience on social media

Josh Kopel — Fri, 04 Nov 2022 12:00:04 GMT

What does it take to acquire one million followers on instagram? In this episode we sit down with Jabin Troth of Licensed to Distill to discuss the step by step process he used to create a massive audience on social media and the tactics he used to transform that audience into a loyal community. If you’ve been struggling with what to say and how to say it on social, this is the episode for you.

That’s Jabin Troth. For more information on Licensed to Distill, visit https://www.licensedtodistill.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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The Art of Mastery: Noel Brohner

Josh Kopel — Fri, 05 Mar 2021 13:00:00 GMT

I am fascinated by the mastery of anything, especially in our industry.

Noel Brohner, better known as the dough doctor, has mastered the art of making pizza. He's the go-to guy for the rich and famous seeking the perfect slice and the independent restaurateur looking to level up their offering.

Typically, the best teachers are the best students and Noel is no exception. Today, Noel share with us what he's learned in the pursuit of perfection.

For more on Noel go to www.slowrisepizza.com

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The Playbook - www.restaurants.yelp.com/influencers

It’s Time to Discuss Your Prices: Joelle Parenteau, founder of Wolf Down

Josh Kopel — Fri, 19 Jun 2020 12:00:00 GMT

Are you charging what your food is worth or are you charging what customers are willing to pay? What do we need to do to fix our broken system? We cover this and so much more with third-time entrepreneur, first-time restaurateur Joelle Parenteau whose fresh take on the industry will blow your mind.

Click to sign up for our weekly newsletter.

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SHOW NOTES

Beginnings of Wolf Down
Lessons learned in the first year of business
Many in the supply chain have dated processes
Estimating food volume is very difficult to do
Put back up plans in place to have enough stock
Allocating staff hours is tough
Restaurant business is volatile
Coping with rushes in the restaurant
Increase efficiency
Time to get an order through
Time to make the doner sandwich
Time to get people through the door
Streamlined menu
Allocating sources accordingly
Labor
Having a delivery business
Wolf Down was always a delivery business
Was 50-50 delivery - dine-in
Now predominantly delivery
Covid happened 10 months into operation
Bakery who makes there bread shut down for many weeks
Foundational issues in the industry
Pricing in the restaurant business
Price wars have caused low prices
Will customers revolt?
Provide a unique, high-quality product to justify higher prices
Wolf Down increased pricing during Covid
No one noticed or cared
If the product is good, people will pay for it
Prove the value is there no matter what your price point is
Stand out and differentiate
Raising delivery pricing in line with commission costs
Third-party delivery apps take 25-30% commission
Customers wanted delivery
Offering delivery at a premium
Consumers are moving to the convenience model
We must adjust and adapt to our customers wants
Some issues with gratuities
Relying on customers to pay your people
Most people don’t vary the tip amount
Tipping is not motivating service
Doesn’t make sense for quick-serve establishments like Wolf Down
Creates discomfort for customers
How Wolf Down attempted to solve the tipping problem
Abolished gratuities
Raise pricing to pay staff
Staff don’t ask for tips
Tip jar for customers who insist on tipping
People were angry they couldn’t tip
Engrained in the culture
Benefits of a cashless system
Saves labor costs of staff counting tills
Safer - cashless restaurants less likely to be robbed
If someone comes in and they only have cash, staff find a way to make it work
The realities of restaurants post-covid
Pre-ordering
Delivery
QR Menus
Joelle’s aim is to build foundations this year for expansion in later years
Message to the industry
Raise your prices

Renee Guilbault on transforming your restaurant career

Josh Kopel — Tue, 25 Jun 2024 12:00:00 GMT

Your employees deserve a career they can get excited about, and so do you. Today we sit down with Renee Guilbault, an industry expert, to discuss how intention, modeling, and roadmapping can give us a clear path forward for ourselves and our teams. As it turns out, a clear vision of the future reveals the path to get there.

Pick up Renee’s book A Taste of Opportunity wherever books are sold.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Single Location to International Brand: Mark Kelegian of Randy's Donuts

Josh Kopel — Fri, 02 Jul 2021 12:00:00 GMT

For 50 years, Randy's Donuts has been a Los Angeles staple. The iconic giant donut seated above the restaurant can be seen for miles and on the big screen.

One man, Mark Kelegian, saw more than a restaurant, he saw an international brand that could transform this tiny restaurant into a global phenomenon.

Today Mark shares the tactics and tools he's using to take Randy's Donuts from one location to 1,000.

For more on Randy's Donuts go to https://randysdonuts.com

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Food Fight Series: No Us Without You

Josh Kopel — Tue, 05 May 2020 12:00:00 GMT

On today's show we chat with Othon Nolasco, co-founder of No Us Without You, a non-profit serving the most vulnerable amongst us within the hospitality community.

There are some revelations in life that hit you like a ton of bricks. It was Othon that brought to light that there are thousands of undocumented hospitality workers that are unable to receive government assistance and thus are unable to feed their families. Most of us can empathize but few of us have the courage to act. Within days of the quarantine, Othon and team were feeding families throughout Los Angeles county. Here, Othon provides a window into the work they're doing and the people they're supporting.

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SHOW NOTES

Met partners Damien and Erin in 2012 and created Va’La Hospitality in 2018
Consultants specifically for bar services
Coping though Covid19
All projects were shutdown when crisis hit
Still figuring out the next steps for Va’La
Focus on the charity work
Being “unemployed” feels very odd since hospitality professionals are usually working constantly
The beginnings of No Us Without You
Predicted the lockdown and shutdown of bars would happen
Lots of GoFundMes were being made for FOH staff but not the most vulnerable
Started the initiative to feed 1 undocumented, unemployed family for 1 day.
Bought food from restaurant outlets and packaged it
The initiative grew to feed the family for 1 week
Candidates for the program
Families are of undocumented back of house staff who are now unemployed
Hard-working people struggling without work
Operations of No Us Without You
Food packages have a mix of produce, dried staples, and home-cooked meals
Food supply partners donate to subsidize food
Team still shops 3-4 times a week to buy food from wholesalers
Feeding 1 family = $33 per week
They feed 300 families a week
Future of No Us Without You
Non-profit, tax-exempt status
Aim to feed 600-700 families per week
The human aspect
Many children they see are very confused
How many families not aware of the program are going hungry?
How many children are going hungry?
Hunger in America during Covid
Due to restaurant closures, farmers are dumping milk and slaughtering animals as they cannot afford to keep them
Many families are going hungry with rising unemployment
Long-term implications
Unemployment could mean families are behind on rent
Families are typically working at least two jobs to pay bills in normal times
When the job market reopens, competition for work will be high
With accumulated debt, it will be a long time before they are financially stable again
Goal of providing food stability to as many families as possible, for as long as possible. Prediction 12-18months
Personal goals of Othon
Planning a wedding which was postponed
Improving on weaknesses
Learning more about how to run a non-profit

Eric and Alex Adler on the power of restaurant branding and marketing

Josh Kopel — Fri, 19 Jan 2024 13:00:00 GMT

What transforms a single unit family owned and operated restaurant into a regional giant with nine locations? Today we chat with Eric and Alex Adler, cofounders of the Puesto restaurant chain in Southern California. They, like so many other families, built a restaurant to share their love of food and culture with their community. But, unlike so many others in our industry, they’ve thrived, building 10 restaurants in 10 years. Today we discuss the strategies and tools that they used to scale their family restaurant.

For more information on Puesto, visit https://www.eatpuesto.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Everybody Loves a Winner: Michelin-Rated Chef David Myers

Josh Kopel — Fri, 26 Mar 2021 12:00:00 GMT

Some folks seem to have it all figured out.

Chef David Meyers is a Michelin-rated, globetrotting chef with restaurants around the world. He's one of the only guys I know that was able to successfully pop-up a restaurant in the midst of the pandemic.

In today's episode we run through the best and worst decisions he's made and the lessons he's learned from both.

For more on David go to www.gypsychef.com

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Sign Up for Our Weekly Newsletter: https://pineapplepost.news

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We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - https://restaurants.yelp.com/full-comp-podcast/

The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/

Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

The Strategy of Success: Roger Beaudoin, Restaurant Rockstars

Josh Kopel — Fri, 24 Jul 2020 12:00:00 GMT

What can save this industry from absolute destruction?

I’m betting on math and practical business fundamentals. That’s why I’ve invited Roger Beaudoin to chat on this episode. Roger has been preaching these ideals for years. He’s more than a teacher, he’s an owner and operator as well. Rather than giving us advice, he walks us through the strategy he's using to turn the pandemic into a windfall.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Building a dream team restaurant is important
Allows you to have an exit strategy
Allows you to have time with your family and friends
Allows you to enjoy having a business
Saw an opportunity when running a ski resort
Inspired by a Switzerland bar with an international buzz
The ski resort he ended up at needed transforming
Sophistication
Community
Entertainment
Learned the business piece by piece
Training staff to have his back
Controlling costs to maximize profits
Creating a premium customer experience
Expanding the business to one day leave it
Technology was never Roger’s strong point
Never has an interest in technology
Created systems on pen and paper
It was Roger’s wife who convinced him to have an online platform to expand the business
Started the podcast 6 years ago
Roger’s wife is the CTO
Why Roger went back into restaurant operations
New restaurant opens pre-Covid
Investment in improvement
Creating a business model
Grab and Go market and cafe
Was ideal during Covid
Pivoting during Covid
Covid makes everything unstable
Taking the temperature of the room before making a decision
Using the loans
Redefining success
You don’t know what you’ve got until you start running it
Covid was a good thing overall for the new restaurant because of the grab&go model
Goals after Covid
Opening multiple locations
Lessons learned through the podcast
Chief Culinary Officer of The Cheesecake Factory
Philosophy on staff: lead by example and promote from within
Empower your staff
Not everyone will make it through Covid
We can only succeed by not giving up
Being excited for the future
Interviewing more podcast guests
Upgrading the Sales Stars video course

Mastering Management During a Labor Crisis: Ken McGarrie, author

Josh Kopel — Tue, 29 Jun 2021 12:00:00 GMT

Do you remember the transition from employee to manager? For most of us, the boss just handed us the keys one day and asked us to lock up. Within a month, we have a title, a lot more responsibility and a lot less money in our pocket.

What do you wish you knew before stepping into that role? A lot, right? Ken McGarrie set out to document every lesson he learned along the way to help the next generation of hospitality professionals. Today, we run through some of the big lessons covered in that book.

You can pick up a digital copy of The Surprise Restaurant Manager for 99 cents on Amazon today.

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Michael Mina on how to scale in 2024

Josh Kopel — Fri, 02 Feb 2024 13:00:00 GMT

For over 30 years, Michael Mina has dominated the restaurant scene and today we sit down with the chef to find out how. In today’s conversation we dive deep into the tactics tools and strategies Michael has developed over decades to acquire talent, develop leaders, scale operations, and ensure profitability. This is a masterclass in restaurant ownership and operations.

For more information on the chef and his restaurant group, visit https://www.michaelmina.net/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Temoc Morfin on partnering with Pitbull and scaling sensibly

Josh Kopel — Fri, 03 Nov 2023 12:00:00 GMT

Not all of us dream of growing a massive brand but, today’s guest, Temoc Morfin did. As a first time restauranteur, Temoc defied the odds in scaling to a dozen locations before deciding to franchise in partnership with Grammy award winning artist Pitbull. In our conversation, we unpack the tactics and tools he used to scale from one to many and how hard work and the right intention have enabled him to scale his family business into a national chain.

For more information on Cilantro Taco Grill, visit https://cilantrotacogrill.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Anthony Mangieri on the path from restaurants to the grocery aisle

Josh Kopel — Fri, 12 Jul 2024 12:00:00 GMT

It feels like it would be glamorous to be a pioneer of a new cuisine in a new city but rarely does that translate into success. It’s hard enough to sell something someone has heard of before. Today we sit down with the exception to the rule. Chef Anthony Mangieri is almost singularly responsible for the introduction of neapolitan pizza to New York. He’s built a reputation for himself while building awareness for his greatest passion. We discuss, what it took to inform the market, the evolution from chef to restaurateur, and the path from that restaurant to the local grocer’s freezer section.

For more information on the chef and his concepts, visit https://unapizza.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Passion As a Marketing Tool

Josh Kopel — Sun, 11 Feb 2024 13:00:00 GMT

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Hunter Evans on winning awards without losing yourself

Josh Kopel — Fri, 05 Jul 2024 12:00:00 GMT

I can’t tell you how many folks reach out to me with struggling businesses. Interestingly enough, they’re not interested in learning how to run a better business, they’re interested in learning how to win awards. Something as significant as a Michelin star or as simple as a James Beard Nomination can mean the difference between a busy dining room and closing your doors. Today we sit down with Hunter Evans, the chef/owner of Elvie’s to discuss the blessings and the curses that come along with the accolades we desire and most certainly deserve.

For more information on the chef and his restaurant, visit https://www.elviesrestaurant.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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Rosalie Guillem on the growth strategy from one to 67 locations

Josh Kopel — Fri, 28 Jun 2024 12:00:00 GMT

There’s power in focus and I can’t provide a better example of how that power translates to success than Rosalie Guillem. She took a simple cookie and turned it into a national brand. Today we sit down to discuss how she’s methodically grown this focused brand over the years and the decisions she’s made that directly led to her meteoric success.

For more on Le Macaron, visit https://lemacaron-us.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Disrupting the Restaurant Industry Debt Crisis: Johann Moonesinghe of InKind

Josh Kopel — Tue, 10 Nov 2020 13:00:00 GMT

Restaurateurs tackle many problems, but money problems always make it to the top of the list.

If we’re going to rethink the whole industry we need to start with financing.

We start these passion projects deeply in debt and spend the first several years trying to dig our way out. That’s no way to run a business! My search for innovative ideas to avoid debt financing led me to Johann Moonesinghe.

On this episode we chat about his company InKind, a restaurant financing company that’s created a debt free model worth exploring.

For more on InKind go to www.inkind.com

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Click here to download our Restaurant Recovery Guide.

Les Tomlin on building a restaurant without employees

Josh Kopel — Fri, 23 Feb 2024 13:00:00 GMT

By my count, there are about one thousand different elements that need to come together to run a successful restaurant. Today’s guest, Les Tomlin, has gotten that number down to about three. Les is the founder of Pizza Forno, a first of its kind vending machine, scaling rapidly across North America. I know most of us never aspired to own a vending machine in our industry but there’s a ton to learn from the efficiency and high level strategy that Les put into creating this disruptive company. Today we talk branding, marketing and manufacturing.

For more information on Pizza Forno, visit https://pizzaforno.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

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The Case for Change: Celebrity Chef Andrea Drummer

Josh Kopel — Tue, 01 Sep 2020 12:00:00 GMT

I’ve never wanted to be the first anything. It takes courage to do something no one has ever done before, to dream a new dream. Chef Andrea Drummer has that courage. Today we discuss the changing tides within our industry and our culture...covering everything from cannabis to diversity.

Click to sign up for our weekly newsletter.

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SHOW NOTES

Noticing race inequality
Grew up poor in a middle-class neighborhood
Noticed white flight
Noticed the difference in education when attending a partially private, predominantly white high school and majority black high schools
Called an n-word at age 19 by a man in a pickup truck
Starting in culinary
Always been creative in the kitchen
1st career in non-profit
Advocated against cannabis use
2nd career as a cannabis chef
Getting into cannabis cooking
Moved to California from New York
Went to culinary school
Stress of culinary school caused illness
Severe chronic pain
Prescribed opiates but took cannabis instead to relieve pain
The body metabolizes cannabis in a different way with food
Cooking with cannabis made sense
Making cannabis use accessible
Increasingly being used by the older generation
Less likely to be smokers
The effects of a cannabis meal
Choose your own strength
Particpants inform Andrea of what they want to experience
Tolerance
Strength of high
Andrea can infuse on site to strengthen the high
Cannabis quality
Purchased wholesale
One grower
Organic, outdoor grown
High in THC
Business during Covid
More enquiries for private dining experiences
Focussing on delivering at-home solutions to patrons
Minorities and women in the industry
Andrew Zimmern mentioned we have the opportunity to change how minorities and women have been treated so far in the industry
Andrea creates equality in culture
Focusses on uplifting black women
Importance of good work environment
Kitchens used to be hostile
Chefs would throw things
Andrea redefines her working kitchen
Better working hours
Friendly environment
If you are not good to yourself, you are not good for the kitchen
Black Lives Matter
Being apolitical is damaging to the movement
Silence is impactful
Encouraging non-black folks to listen and be open to hearing the truth
The world is changing
We all have a desire to be better
We are still creating and learning during this time
Success has no playbook
Andrea is relatively new to culinary business
Creating her own rules with intention
Being true to oneself
Reflecting during Covid
Opportunity to be authentic and original when everything is quieter

The Art of the Pivot: Mark Canlis, owner/operator of Canlis

Josh Kopel — Fri, 26 Jun 2020 12:00:00 GMT

On today’s show we chat with Mark Canlis, made famous by transforming his Michelin-starred restaurant into a bagel stand and burger joint saving jobs and his restaurant.

When the pandemic hit, the conventional wisdom in the industry was to shut down and hoard cash. Mark did the exact opposite, pivoting his fine dining restaurant into 3 casual concepts, almost overnight. Today we discuss the idea behind such a bold move, how it worked out and what the future looks like for the Canlis family and their restaurant.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

How much to invest where
Before then worked for Danny Meyer
Been in restaurants for 20 years
Incorporated other family members into the business
Fine dining is the most considered way of caring about people with food
Conventional response from fine dining restaurants when Covid hit
How it felt to pivot
A trainwreck that has somehow stayed on the track
Hardest and most rewarding thing they’ve ever done
Hugely grateful for the team and city who have supported
Mission at Canlis
Began by listing strengths and weaknesses
150 employees who are all in
Located on a freeway - drive-through potential
What can we be thankful for?
What assets do we have?
Pivoting into three tiers of dining
Restaurant encouraged customers to see that life goes on
Losing money immediately after Covid lockdown
Canceled 3 months of reservations in March
Refunding 1000 reservations
Having an amazing team on your side
Didn’t lose any staff
Incredible energy of the staff to keep things running
Letting the creativity and work ethic of the team run free
National attention due to ingenuity of their pivot
Esquire magazine wrote about them
Amazing to be noticed
One story in a sea of one thousand stories
Now is the time to try
Racial inequality in America
Inspiring to see people try something so hard
Trying imperfectly is better than not doing anything at all
Showing up 90% of the battle
In the restaurant business, you never know what you are doing
Show up and put in everything in this today
Review the results tomorrow to improve
How Mark got through the pivoting process
He was in the military during 9/11
It was comforting to have a mission
Feel less helpless
During Covid, having the mission of keeping staff felt less helpless
Prioritizing the present
One day at a time
Future is less important than the present
You don’t need to have the answers
Be present with the community, city, family, staff
Hospitality has roots in making space for the other
How do we carry this value into the future?
How do we help those who are needy?
A-ha moments during the pandemic
Becoming more vulnerable and less polished

Robin Gagnon on buying the perfect restaurant

Josh Kopel — Fri, 15 Dec 2023 13:00:00 GMT

I don’t believe there’s anything more vital to the success of an independent restaurant than the location we choose. Defining the perfect location has become even more complicated in recent years and that’s why I reached out to today’s guest, Robin Gagnon. Robin is a restaurant real estate expert and today she shares the best practices and mistakes to avoid when it comes to choosing, leasing, and selling a restaurant in today’s tough environment.

To learn more about Robin and her company, visit https://www.wesellrestaurants.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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John Manion on succeeding in a major market

Josh Kopel — Fri, 07 Jun 2024 12:00:00 GMT

Two decades in our industry would equate to 80 in any other industry so there’s something to be said for getting to the top and staying there. Today we chat with John Manion, a chef who has dominated the Chicago dining scene for almost 20 years. We sit down to discuss the long road to the top and what’s required to maintain relevance in a competitive and ever-changing market.

For more information on the chef and his restaurants, visit https://www.elchechicago.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Road Back: Adam Perry Lang, Celebrity Chef & Restaurateur

Josh Kopel — Fri, 17 Jul 2020 12:00:00 GMT

The pandemic did not pick favorites. No business owner was immune from the debilitating effects of the quarantine. Big restaurateurs with big restaurants and big rents need big plans to weather this storm. On this episode we chat with Celebrity Chef Adam Perry Lang who shares how he’s been affected and his strategy for rebounding.

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SHOW NOTES

Work-life balance has always been a challenge
Managing work time
Priority lists
50% of the work you won’t see coming
What is needed through this time is leadership
We can’t delegate that at this time
Showing up is 90% of it
Adam has been working around the clock to keep things running
Josh does not want to compromise on time with family again
We get to look within and prioritize what is important
Adjusting how we work though it is tough to imagine
Imagining a new future
Customer behavior won’t be the same when we go back to work
People will be skittish until we have a vaccine
Restaurants are the cornerstone of socializing
Will fear stop people from coming out to restaurants?
Leasing issues won’t go away any time soon
Dealing with concerns and fear
Maintaining momentum
There is so much that we are not in control of
Show up as best you can
Love what you do
There is so much to think about when running a restaurant now
Pre-opening checklist
Heath and safety regulations
Creating resilience
There is no one failure
You make a mistake, step back and adjust
His mom gave him a poster saying “in every crisis, there is an opportunity”
Focussing on Adam’s passion helps him get through hard times
Redefining success
Success in Jan 2020
Anticipating the opening of Hamilton in the theater next door
Motivating the team
Feeling good at the end of the day
Success after the pandemic hit
Trying to be grateful for opportunities
How can we help people in need?
Being involved in St Joseph’s center
Donate a meal for every meal produced to less fortunate and home-bound elderly
The Mealbridge
Frontline foods
Feeding frontline hospital workers
Making a safe environment
Spoke to staff openly and honestly
Making all staff feel comfortable and safe
Shifting from fine dining steak restaurant to creating comfort food at a low price
The restaurant is staying afloat
No aim to make profits
Sales volume is 5-10% of what it was before
It is about survival
The future of the restaurant
Shifting to BBQ
Lower check average
Comforting

Master Your Restaurant's Brand: Pauline Brown, Former Chairman of Louis Vuitton

Josh Kopel — Tue, 28 Apr 2020 12:00:00 GMT

Longtime leader in luxury goods and former Chairman of LVMH North America, Pauline is renowned for acquiring, building, and leading some of the world’s most influential brands.

In her groundbreaking new book, Aesthetic Intelligence, she shows businesspeople how to harness the power of their own senses to create products and services that delight their customers and build businesses that last. Her book is based on a course that she designed and taught at Harvard Business School.

Here, she looks to our industry, walking us through how to build a successful hospitality brand.

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SHOW NOTES

What is Aesthetic Intelligence?

Taste

A higher level of perception

The ability to discern and communicate what looks and feels good

Grew up as first-gen Jewish American in a creative but practical household

Going into business doesn’t always embrace the creative side

It took Pauline many years to combine creativity with her business knowledge

The importance of creative briefs

Marketing document

Roadmap for the brand plan

Stems from the company’s central idea into a more fixed template for branding

How to create a creative brief for a restaurant

Start with the core idea/usp/story

The core idea needs to be relevant, original and engaging to capture the imaginations of customers

Create an execution strategy to communicate that idea to customers

A central part of a restaurant’s idea - how do I want people to feel?

Getting to know the customer on a basic level

What do they order?

What is the occasion they come to your restaurant?

How much do they typically spend?

What time of day do they come to the restaurant?

Getting to know the customer on an advanced level

Mood state

Who are they as a person?

What drives them?

What are the wanting to feel in the restaurant?

Empathizing with the customer and getting to know them elevates the brand

Creating a “halo-effect”

Building anticipation before they come to the restaurant

Creating long-lasting memories for the customer after they have left

Aesthetics don’t need to be expensive

Nice things don’t need to cost a lot of money

Practical ways to save money aesthetically improving a restaurant

Consider the things you are already doing e.g paint a wall. Could that wall be a different color?

Making the same decisions more mindfully

Editing and taking away can also be effective

Having lots of capital can be a bad thing

Lots of money can make people lazy

Less money = more resourcefulness and creativity

Restaurants are not easy businesses

Most restaurateurs think very practically as operators

Tips to uplevel the customer experience in a restaurant

Sound design

Lighting design, down to the color of the bulbs

Visual design - small details

Pitfalls to avoid

Hiring a team that is not passionate about what they do

Amazing service leaves a lasting impression

Bonus Episode: The True Purpose of Social Media

Josh Kopel — Sun, 17 Dec 2023 13:00:00 GMT

__________________________________________________________

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Jarad McCaroll on the art of luxury dining

Josh Kopel — Fri, 12 Apr 2024 12:00:00 GMT

The hurdles we must overcome to be successful as restaurateurs are daunting at best, but what does it look like in the most extreme cases? Today we chat with Chef Jarad McCaroll of the Ocean Club located in the Caribbean Islands. With stiff competition, high expenses, and scarce resources this is easily one of the most challenging restaurant environments in the world. Jarad sits down to share how they’ve overcome these obstacles and many more to thrive and expand stateside.

For more information on the chef and his restaurant, visit https://oceanclubstbarths.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Jeremy Blutstein on how to scale in a local market

Josh Kopel — Fri, 20 Sep 2024 12:00:00 GMT

You’ve heard the story before…local guy leaves home, works for the best of the best, and then returns home victorious. But that’s only half of the story. When Chef Jeremy Blutstein returned home after working with some of the most prolific chefs in the industry, he saw the opportunity to influence the culinary future of the place he grew up. Today we sit down to discuss his culinary journey and the impact it's had on Montauk and the community he serves.

For more information on the chef and his restaurant, visit https://www.mavericksmontauk.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Food Fight Series: Chef Danielle Leoni

Josh Kopel — Tue, 19 May 2020 12:00:00 GMT

LISTEN TO THIS EPISODE! I can think of few times in my life I've walked away from a conversation so fired up!

Today, we had the opportunity to chat with Chef Danielle Leoni, chef/owner of The Breadfruit & Rum Bar, who's fighting for sustainability in both the food we eat and the industry at large. Chef Leoni has been a food fighter from the beginning. Her positions on responsible sourcing and a holistic approach to hospitality have garnered her attention from prominent organizations like the James Beard Foundation, but it's the pandemic has brought her message to the masses.

Click to sign up for our weekly newsletter.

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SHOW NOTES

Beginning in campaigning for the hospitality industry during Covid
Breadfruit and Rum Bar closed due to safety
Decided takeout model wasn’t suitable
Sent a letter to Governor with suggestions to help independent hospitality businesses
Over 1000 business owners signed the letter
Ideas put to the Governor
Stop all penalties for sales tax payments
24month payment plan for sales tax
Waive fees for liquor licenses - this was accepted
Moratorium on commercial evictions - this was accepted
Clear guidelines for reopening of hospitality businesses
No intentions of reopening soon
Covid has given us a lifetime opportunity
We shape our food system
Hospitality workers are not respected
Seen as having “jobs” and not careers
The “paid help”
Hospitality shouldn’t be valued any less than other industries
The cost of reopening
What is the cost of giving team member fair wages?
Raising prices
The restaurant has no value is customers won’t compensate
You can’t retire on a James Beard award
Profits are minimal
Most restaurants are treading water
Initiatives for change
Seafood sustainability
Equity for women
Health of the oceans
Getting funding for the disadvantaged
Everyone thinks it is really easy to be in the restaurant business
It is not our sole responsibility to fix the food system
Speak up for inequalities
Pick up the phone to politicians
Now is the best time to ask for systemic change
Goal for the future
To be seen as professionals and be paid equally and fairly
Advice for restaurateurs
Put thoughts and beliefs on paper
Allow patrons and other business owners to support
Find a representative and demand change

Tomer Blechman on the path from chef to entrepreneur

Josh Kopel — Fri, 21 Jun 2024 12:00:00 GMT

If only knowing how to cook was enough to guarantee success as a restaurant owner…In today’s competitive environment, our industry requires excellence in both menu development and business strategy but I have yet to find a school that teaches both. Those that make it, like Tomer Belchman, pick up culinary skills in culinary school and business skills in the school of hard knocks. Today we sit down to discuss his path to financial success in the restaurant industry and the mistakes we should avoid along the way.

For more information on the chef and his concepts, visit https://www.missadanyc.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Plan for California: Jot Condie, president of the California Restaurant Association

Josh Kopel — Tue, 14 Jul 2020 12:00:00 GMT

Another dine-in closure for restaurants…California is the 5th largest economy in the world and the hospitality industry here employs literally hundreds of thousands of people.

Who speaks for us?

Who is looking out for our best interests?

Who’s there to make sure we survive the pandemic?

The California Restaurant Association has extended it’s resources to the industry nationwide and, on this episode, we chat with Jot Condie, president of the CRA, about the work they’re doing to make sure that California functions as a guidepost, showing other states how to support the industry that powers their economy.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

How the CRA started
The mission of CRA
To represent and promote the restaurant industry in California
How CRA works
CRA represents around 25k restaurants
80% independent restaurants
20% larger chains
Inclusive to all as both types of restaurant ultimately have the same goals and struggles
The big wins of CRA
The beginning of the Covid crisis
The governor announced that restaurants would need to reduce to 50% capacity
LA mayor and 12 other mayors in the state disagreed and decreed total lockdown
Crisis management mode
Getting information to everyone - members and non-members
Adjusting website to the most relevant information
Talking to government officials for more information
Advocacy work during the pandemic
Worked with LA health department to allow groceraunts
Alcohol delivery allowance
Deferral on tax payments
Free up public space to allow restaurants to have sidewalk dining
Allow for curbside pickup in cities
It is important to make your voice heard
Government has a huge impact on operations
Collaborating with third-party delivery companies
Doordash being very accommodating to the industry
Try to work through issues
Rent is the largest fixed cost for restaurants
Leasing issues are far greater scope than business owner vs landlord
Political and legal issues intertwined
CRA is in conversation with mortgage industry and property owners
Not much support in these early efforts
The success of campaigns depends on the votes
Resources that the CRA provides
Integrated insurance solutions
Legal center
Law firm partners create free compliance documents
Discounted legal fees
Webinars
United healthcare discount
What are our obligations under the new guidelines?
Face coverings for employees
Sanitation standards
Guidelines must be followed to encourage guests to return
If your restaurant is seen to be breaking rules on social media, it will ruin your reputation
Advocacy doesn’t work if businesses don’t also join in making their voice heard

Mistie Boulton on the risks and rewards of dynamic pricing

Josh Kopel — Fri, 24 May 2024 12:00:00 GMT

Misite Boulton has had the inside track on our industry for years. As a consultant and secret shopping agency, she’s seen the best and worst that our industry has to offer. Her vantagepoint also gives her the ability to see trendlines in our industry that wouldn’t be readily obvious without such a large client base. Today we sit down to discuss how this industry is evolving and the things we can do in our restaurants today to ensure we evolve with it.

For more information on Mistie and her company, visit https://eyespycc.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Neal Foard on the Art of Crafting an Irresistible Brand Story (Part 2)

Josh Kopel — Tue, 07 May 2024 12:00:00 GMT

This is where the conversation turns actionable. We sit down again with master storyteller, Neal Foard, as he walks us through the step by step process he uses to craft stories that resonate. We discuss the essential elements of virality and how to build those elements into the stories we tell. Grab a pen and get ready to take notes, this is a masterclass in world class marketing.

For more information on Neal, visit https://www.nealfoard.com/.

Show Notes Bumpers

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Becca McIntyre on the right way to launch a limited time offer

Josh Kopel — Tue, 04 Jun 2024 12:00:00 GMT

There’s an art to creating a perfect limited time offer. It has as much to do with the offering as it does with the messaging around the offering. Becca McIntyre of Craveworthy Brands is an LTO expert, having created an endless series of limited time offers for the biggest brands in the country. Today she sits down to discuss the essential elements of a perfect LTO and how to get the most bang for our buck when it comes to marketing that offer.

For more information on Becca and Craveworthy Brands, visit https://www.craveworthybrands.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Benefits of Community Building: Chef Nina Compton, Chef/Owner of Compère Lapin

Josh Kopel — Fri, 29 May 2020 12:00:00 GMT

What I miss most about Louisiana is the sense of community I felt there. What I miss is exactly what compelled Chef Nina Compton to move there. Since arriving she's opened multiple restaurants and has achieved every imaginable accolade including a James Beard award, the title of Best New Chef from Food & Wine and was listed as one of America's Best Restaurants by Eater. Nothing could stop that momentum...except for a global pandemic. Today we discuss the long road ahead and the need to come together as a community if we're going to make it out of this alive.

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Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Is reopening possible?
Restaurants will be different
Dining etiquette will be different
Cons of pivoting to delivery
Low check average
Not ordering beverages
Not ordering appetizers
Goal is to break even for the next year
Making profit is probably not realistic for a while
Keep doors open until things bounce back
Wondering whether to change careers
Who would be hiring now?
Some days there is hope that everything will be okay
Some days considering getting a 9-5 job
As an owner, you are emotionally invested in the restaurant
Restaurant as a reflection of self
Supply chain is counting on us
Staff
Farmers
Wine producers
Fisherman
Grocers
Communicating the realities of the restaurant ecosystem
Not a lucrative business
Low return on high workload
People take for granted that plates, food, labor etc costs money
The danger of raising prices
Not wanting to turn away customers
“Meals are about moments, memories, and those who surround you at your table.”
What does this look like post-pandemic?
People want restaurants to come back
Food is very comforting and people need comfort
The lead up to closing
Trying to keep guests and staff safe
Hand sanitizer
Single-use menus
Spacing tables
Reopening strategy
Keys to success

Kassady Wiggins & Sammy Monsour on scoring a lucrative cookbook deal

Josh Kopel — Fri, 19 Jul 2024 12:00:00 GMT

The band is back together. Today, we sit down with my old partners in crime from my restaurant group, Executive Chef Sammy Monsour and Beverage Director Kassady Wiggins. We’re discussing how to score a lucrative cookbook deal, what we would do differently if we could start all over again, and how to create a company culture so amazing, employees flock back years after we exited.

Check out their cookbook, Salt and Shore: Recipes from the Coastal South wherever books are sold.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Brandon Boudet on mastering second generation concepts

Josh Kopel — Tue, 23 Jul 2024 12:00:00 GMT

It’s hard enough to open our own restaurant concepts. It takes a creative mind to reimagine someone else’s concept and breathe new life into a tired old restaurant. Today we sit down with Chef and restaurateur Brandon Boudet to discuss how on more than one occasion, he’s taken ownership of a money pit and transformed it into a cash cow. As it turns out, an old dog can learn a few new tricks.

For more information on the chef and his restaurants, visit https://www.littledoms.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Tai Ricci on playing by your own rules

Josh Kopel — Tue, 25 Jul 2023 12:00:00 GMT

“Don’t back down. Don’t apologize. Don’t compromise,” are the words of Tai Ricci, a founding partner of San Francisco’s Hi Neighbor Hospitality Group. She’s grown her restaurant group to 6 locations over the last 10 years and today we sit down to discuss how she did it and who she needed to become to accomplish such lofty goals. As it turns out, personal development is professional development.

For more information on Tai's restaurant group, visit https://www.hineighborsf.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Where are the Jobs?: Brad Metzger + Jacqui Leanza of BMRS Hospitality Recruitment

Josh Kopel — Tue, 11 Aug 2020 12:00:00 GMT

I know what the data says, but what’s really going on behind the scenes? Is anyone hiring right now? Is anyone using this as on opportunity for expansion?

Few can offer more insight than Brad and Jacqui from BMRS Hospitality Recruitment. They have been placing the best people with the best restaurants for almost two decades now.

Today we take a glimpse into the present and future of the hospitality job market.

Click to sign up for our weekly newsletter.

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SHOW NOTES

Opening BMRS Hospitality
The niche of BMRS
Candidates are long term relationships
Initial reactions to the pandemic
Changes in the industry
Street dining is possible
Alcohol off-licensing possible
Important restaurants are closing
How restaurants are coping
Some pivoting to takeout
Some pivoting to patio dining
Some are just getting by
Staying in business to keep undocumented workers employed
Rent is a big determining factor
Many restaurants could stay in hibernation if rent were removed
Stalling date for a later date would land restaurants in insolvable debt
Some companies are renegotiating
There will be more real estate available post-pandemic
Change the financial landscape for restaurateurs
Candidates are reflecting
Remaining positive
100 positions in March reduced to 10
There are jobs available
Recruitment is a buyer’s market
There are opportunities to work for amazing restaurants
Talent pool is larger than it has ever been
Many jobs will open all at once when the restaurants reopen
LA Chef’s conference
LA Times opened the Food Bowl
Connected with them to do an industry event in 2019 - Labor Crisis Summit
100s restaurateurs attended
Gained a lot of press
Conference was intended to happen in March 2020
Big chefs and restaurateurs attending
Open Table sponsoring
Intended to be a food festival and conference
Had to be postponed to 2021
Advice to candidates
Network
There may not be a position but building relationships is worth it
Utilize LinkedIn and job boards
Spruce up your resume
Get aggressive
Go the extra mile to be noticed
Write personalized cover letters
Present your resume beautifully
Clients are always willing to meet great talent
Josh has hired people he doesn’t have a position for
Reevaluating the team
Labor costs are skyrocketing
Restaurateurs will be more discerning with who they hire

Greg Willman on how to create the next big franchise

Josh Kopel — Fri, 31 May 2024 12:00:00 GMT

Rarely do we open a restaurant without the aspiration to open many. Sure luck plays a role but there are some folks out there that seem to have the secret to scaling. Today we sit down with Greg Willman, an investor and restaurateur who, after becoming the largest Qdoba franchisee in the world, has set his sights on dominating with a new brand. In our conversation he unpacks the steps to scaling successfully and the mistakes to avoid along the way.

For more information on Naf Naf Grill, visit https://www.nafnafgrill.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Luke Reyes on how narrowing focus leads to profitable restaurants

Josh Kopel — Tue, 06 Aug 2024 14:23:58 GMT

Chef Luke Reyes is a master of mastery. I’ve worked with Luke in the past and I’ve followed his career as he’s worked to reinvent himself and contemporary cuisines over the last almost two decades. We’re both a bit older and wiser and today we sit down to discuss what’s worked and what hasn’t over the course of our careers. This is a masterclass in the art of narrowing your focus to scale your business.

For more information on the chef and his latest venture, visit https://www.ritasdeluxe.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurateur Will Guidara on Delivering Unreasonable Hospitality

Josh Kopel — Fri, 21 Nov 2025 13:00:00 GMT

In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations.

Be sure to pick up a copy of Will’s book, “Unreasonable Hospitality”, when it releases on October 25th.

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Running Out of Options: Matt Orlando of AMASS

Josh Kopel — Fri, 14 Jan 2022 13:00:00 GMT

We're running out of options, as a species. Sustainability is more than a catchphrase these days, it's a moral obligation and a consumer expectation.

But what does sustainability look like in action? Is it scary? Is it expensive? Is it even a realistic endeavor considering the thousands of other things we have going on at the moment?

Today we talk with Chef Matt Orlando. He's a damn good chef and restaurateur. How good? When he opened his AMASS, Rene Redzepi and Thomas Keller invested. He's also leading the charge in sustainable practices and today he runs us through the things he does to protect the planet which protecting his pocketbook.

For more on AMASS visit https://amassrestaurant.com

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Never Settle: Savneet Singh on Reshaping Restaurant Technology and Culture

Josh Kopel — Tue, 07 Jan 2025 13:00:00 GMT

In this conversation, Savneet Singh shares his journey as the CEO of PAR Technologies, detailing the challenges he faced when he took over a struggling company. He emphasizes the importance of perseverance, making difficult decisions, and fostering a strong company culture. Through transparent communication and a focus on values, Singh transformed PAR from a failing business into a thriving enterprise, highlighting the role of innovation and teamwork in achieving success. In this conversation, Josh Kopel and Savneet Singh discuss the challenges faced by restaurant operators in today's rapidly changing industry. They explore the importance of technology and data in enhancing customer experiences and operational efficiency. Savneet emphasizes the need for a culture of risk-taking and innovation at PAR Technologies, while also highlighting the significance of staying true to a brand's promise. The discussion concludes with encouraging words for restaurant owners to never give up and to invest in their teams.

Takeaways

The only genius in entrepreneurship is not giving up.
Business is fundamentally about solving problems.
Difficult conversations are essential for leadership.
Cultural values must be lived, not just stated.
Ownership and accountability drive success.
Innovation in technology is crucial for the restaurant industry.
A transparent environment fosters trust and collaboration.
Defining clear values can reshape company culture.
Hard work and dedication lead to significant outcomes.
Success requires a commitment to customer satisfaction. The restaurant industry is facing unfair expectations from customers.
Technology is essential for restaurant operators to survive.
PAR Technologies embraces change and innovation.
Data must be actionable for restaurant owners to benefit.
Personalized customer experiences are the future of dining.
Unifying data across platforms is crucial for efficiency.
Risk-taking is a cultural norm at PAR Technologies.
Staying true to a brand promise is key to success.
Investing in people leads to better outcomes.
Work-life balance is important in the restaurant industry.

Chapters

00:00 The Power of Perseverance in Entrepreneurship
06:09 The Journey to Leadership at PAR Technologies
11:53 Cultural Revolution: Building a Winning Team
18:07 The Road to Success: Hard Work and Transparency
25:10 Adapting to Change in the Restaurant Industry
35:39 The Culture of Risk-Taking at PAR
43:11 The Excitement of Team and Mission
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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From Franchise to Legacy: Brian Smith and Robert Hagopian on Building a Butcher Shop Empire

Josh Kopel — Fri, 10 Jan 2025 13:00:00 GMT

Reinvention is at the heart of every great success story, and few embody that better than Brian Smith and Robert Hagopian. Starting as franchisees of The Meat House, they faced the collapse of their franchisor and emerged stronger, founding The Butchery, a boutique butcher shop and kitchen that has redefined premium meat retail. Today, we sit down to discuss their transition from franchisees to independent operators, the lessons they learned from the School of Hard Knocks, and how they’ve built a brand rooted in quality, community, and uncompromising service. This episode is packed with insights for anyone looking to turn challenges into opportunities. For more information on The Butchery and their premium offerings, visit https://www.butcherymeats.com.

Takeaways

The journey to opening the Meat House began with a shared passion for cooking.
There is a notable absence of intimate retail grocery markets in Southern California.
Identifying market gaps can lead to successful business opportunities.
Strong partnerships are built on mutual respect and understanding.
Navigating the retail food industry is challenging and requires resilience.
Having a shared vision and standards is crucial for business success.
Finding engaged employees in the restaurant industry is increasingly difficult.
Quality ingredients are essential for creating exceptional meals.
Listening to each other during disagreements strengthens partnerships.
Building a knowledgeable team enhances customer experience.

Chapters

00:00 The Journey to Meat House
03:00 Identifying Market Gaps
06:01 Navigating Business Partnerships
08:54 Building a Strong Team
12:02 Overcoming Industry Challenges
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Check out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

How to Build a Cult Brand: Ben Van Leeuwen on Trust, Taste, and Scaling Without Shortcuts

Josh Kopel — Fri, 01 May 2026 12:00:00 GMT

What if the real reason your product isn’t scaling isn’t marketing, but the fact that it’s just not good enough?

Ben Van Leeuwen built his business around a simple idea: if you make something truly exceptional, people come back and they tell others.

In this conversation, we get into why supply chain is the most overlooked driver of margin, how “affordable luxury” creates reach without dilution, and why word-of-mouth still outperforms most paid growth.

If you’re building in a crowded market, this is about raising the bar, and keeping it there.

To learn more about Van Leeuwen Ice Cream and explore their products, visit vanleeuwenicecream.com.

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Today’s episode is also brought to you by Table 22. Build predictable revenue outside your four walls with subscriptions, memberships, and product drops. Table 22 helps you design it and shows you the numbers before you commit. Try it free at table22.com.

Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Sujan Sarkar on elevating cultural cuisine for the masses

Josh Kopel — Tue, 16 Jul 2024 12:00:00 GMT

What does it take to win a Michelin star in the midst of a global pandemic? It’s easy to look at Chef Sujan Sakar’s success today and see a charmed life but this is a man who has paid his dues. Sujan spent decades traveling the globe to hone his craft. Today we sit down to discuss how a broad education led him right back to the cuisine that he grew up with and his mission to innovate that cuisine for the world.

For more information on the chef and his restaurants, visit http://www.sujans.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Neal Foard on the Art of Crafting an Irresistible Brand Story (Part 1)

Josh Kopel — Fri, 03 May 2024 12:00:00 GMT

What is great marketing? If we distill it down to its simplest form, it’s great storytelling. But, for most of us, there’s hesitation in putting ourselves out there. What would we talk about? Who would care? Today we sit down with master storyteller, Neal Foard, a marketing executive turned social media guru who’s collected close to half a million loyal followers simply by sharing his life in the most compelling way imaginable. In this epic two part conversation we discuss the essential elements of a great story and how you can put it together to scale awareness and loyalty for your restaurant brand.

For more information on Neal, visit https://www.nealfoard.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Andrew Glantz on harnessing the power of “cause-marketing”

Josh Kopel — Fri, 09 Aug 2024 12:00:00 GMT

I have yet to come across an independent restaurant owner that didn’t open their restaurant to better serve their community. But things get tricky when we try to get granular. We all aspire to serve our communities but with tight margins and low profits, most of us struggle to fulfill our lofty goals around community impact. Enter Andrew Glantz of GiftAMeal. Andrew has built an ecosystem that helps restaurants earn more and market better while providing over 2 million meals to local food banks. Today we sit down to discuss how cause-marketing impacts local restaurants and the communities they serve.

For more information on GiftAMeal, visit https://www.giftameal.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Stop Planning, Start Serving: Matt Jozwiak on Turning Action into Impact and Scaling a New Restaurant Economy

Josh Kopel — Tue, 12 May 2026 12:00:00 GMT

What if the real advantage isn’t better strategy… it’s faster action?

Matt Jozwiak, founder of Rethink Food, built a movement by rejecting perfection and embracing momentum. From washing dishes to working in the world’s best kitchens, Matt shares how a bias toward action—not credentials—became his edge.

In this conversation, we get into why failure is the fastest teacher you’ll ever have, how telling a simple story unlocked millions in funding, and the operational shift that turned struggling restaurants into partners in solving food insecurity.

This episode is a masterclass in execution, iteration, and building something that actually works, especially when the industry needs it most.

To learn more about Rethink Food and their work paying independent restaurants to feed people in need, visit rethinkfood.org.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

From Finance to Hospitality: Shawn Uldridge on Taking Big Risks for Bigger Rewards

Josh Kopel — Fri, 17 Jan 2025 13:00:00 GMT

What does it take to leave a stable career, move across the world, and start fresh in an industry where failure is the norm? For Shawn Uldridge, the answer lies in a combination of entrepreneurial grit, risk management, and a deep passion for creating meaningful experiences. From transitioning out of finance to building the Publishing House B&B in Chicago, Shawn has rewritten the rules of success in hospitality. In today’s episode, we explore his journey, how he balances risk with opportunity, and why perseverance—and a little fun—are the keys to thriving in business and life. If you’ve ever wondered how to turn a bold dream into reality, this conversation is for you. For more information on the Publishing House B&B and Chapel Street Café, visit https://publishinghousebnb.com.

Takeaways

Quitting can be a positive step towards fulfillment.
Entrepreneurs must balance vision with the ability to pivot.
Evaluating opportunities should prioritize enjoyment and interest.
Risk management is crucial for long-term success.
Avoiding mediocrity requires proactive decision-making.
Product market fit is essential for business success.
Creating a supportive team environment enhances productivity.
Cultural sharing can elevate a business's appeal.
Work-life balance is vital for personal happiness.
Perseverance is key to overcoming challenges in business.

Chapters
00:00 From Finance to Hospitality: A New Beginning
05:45 Evaluating Opportunities: Fun vs. Profit
11:48 Navigating the Middle Ground: Avoiding Mediocrity
18:00 The Journey into Solar Energy
23:50 Creating a Supportive Team Environment
30:00 The Importance of Family and Work-Life Balance
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Check out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Episode 5: The New Landscape of Restaurant Real Estate

Josh Kopel — Mon, 28 Apr 2025 12:00:00 GMT

The fires have dramatically altered LA’s real estate market, creating both challenges and opportunities for restaurant owners. Real estate expert Dan Fagan shares insider knowledge on where the best opportunities are now, how to negotiate stronger lease terms, and how consumer behavior is reshaping restaurant site selection. Whether you're looking to relocate, expand, or secure better lease terms, this episode provides the playbook for making smarter real estate moves.

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining

Josh Kopel — Fri, 25 Jul 2025 12:00:00 GMT

What if the most powerful list in restaurants isn’t about food—it’s about influence?

William Drew runs the World’s 50 Best Restaurants, the ranking that can transform a chef’s life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it reveals about the evolving values of the global dining scene. We explore the rise of storytelling over technique, how post-pandemic shifts are impacting who wins, and why French cuisine is no longer the default standard. William doesn’t just defend the list—he opens it up. And in doing so, he gives us a rare look into how prestige is created and what it means for the future of restaurants. If you’ve ever wondered who decides what matters in food—this is that conversation. To learn more about The World’s 50 Best Restaurants, visit https://www.theworlds50best.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Office Hours: Stop Discounting, Start Enrolling

Josh Kopel — Thu, 05 Jun 2025 12:00:00 GMT

In this episode, I talk about something I think we’ve gotten backwards in the restaurant industry — loyalty. Too many of us are trying to buy it with discounts and deals. But real loyalty? That comes from connection. I dig into how to move beyond the transactional and start creating experiences that actually mean something to your guests. It’s about storytelling. It’s about generosity. It’s about making people feel like they matter. When you build that kind of emotional connection, you don’t need to bribe people to come back — they come back because they want to. And better yet, they tell their friends. If you're looking to turn one-time visitors into lifelong fans, this episode is for you.

Takeaways:

You can run a successful restaurant without running a successful restaurant business.
Most restaurant owners have great food but lack business acumen.
Discounts do not drive loyalty; they create transactional relationships.
Guests return for the experience, not for discounts.
Creating a sense of belonging is key to guest loyalty.
Generosity should be intentional and targeted, not random.
Memorable experiences lead to word-of-mouth marketing.
Identify high-value guest moments for targeted gestures of generosity.
Document and share guest stories to enhance marketing efforts.
True loyalty is built on experiences, not freebies.

Chapters
00:00 Introduction to Restaurant Profitability
02:03 The Power of Genuine Connection Over Discounts
05:51 Creating Memorable Guest Experiences

Revolutionizing Fast Casual: Joseph Ortiz on Scaling Farmer Boys with Purpose and Precision

Josh Kopel — Tue, 04 Mar 2025 13:00:00 GMT

How do you take a legacy brand and make it stand out in one of the most competitive markets in hospitality? For Joseph Ortiz, CEO of Farmer Boys, the answer lies in blending time-tested traditions with bold innovation. From redefining the drive-through experience to balancing hospitality and technology, Joseph is leading Farmer Boys into a future where quality and connection take center stage. In this episode, we explore how he’s navigating shrinking margins, driving customer frequency, and building a brand that continues to resonate across generations. If you’re looking for actionable insights on how to grow smarter, not just bigger, this episode is packed with inspiration.

For more on Farmer Boys and their mission to deliver fresh, made-to-order meals with a human touch, visit https://www.farmerboys.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Paul Pszybylski on the perfect balance of innovation and consistency

Josh Kopel — Tue, 29 Oct 2024 12:00:00 GMT

Next year marks 40 years since the first California Pizza Kitchen opened. CPK predates the casual restaurant movement, social media, online delivery and even the internet. To stay relevant over the years you’ve got to find the perfect balance between consistency and innovation. Today we sit down with the head of innovation for CPK, Paul Pszybylski, to discuss how this prolific brand continues to attract new customers while honoring the needs of their existing customer base.

For more information on California Pizza Kitchen, visit https://www.cpk.com/.

The Fallacy of Demand

Josh Kopel — Sun, 07 Jan 2024 13:00:00 GMT

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Jesse Cole on becoming a category of one

Josh Kopel — Fri, 06 Sep 2024 12:00:00 GMT

Jesse Cole is not an restaurateur, but, like so many of us, he is an entertainer at heart. I’ve brought him on the show today to discuss his baseball team, the Savannah Bananas, and how they’ve redefined what it means to attend a professional baseball game. This is a masterclass on exceeding customer expectations, building an unforgettable experience, and staying true to the mission of your brand.

For more information on Jesse and his books, visit https://findyouryellowtux.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Transform Your Restaurant Into A Media Company: Shawn Walchef founder of Cali Comfort BBQ

Josh Kopel — Fri, 14 Aug 2020 12:00:00 GMT

Every restaurateur knows how important their digital footprint is but who has time for all of that? It’s hard to tweet when you’re backwaiting tables because your busier didn’t show up.

Then the pandemic hits and, like it or not, your entire livelihood is determined by an audience you chose not to grow online.

I found myself in the same boat and worried it was too late.

The good news is that it isn’t and Shawn Walchef of Cali Comfort BBQ is going to tell us exactly how he transformed his restaurant into a BBQ media company.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

The beginnings of Cali Comfort BBQ
2019 achievements
Cali BBQ relied on digital marketing due to having a non-obvious location
Getting people to care about BBQ, community and craft
Becoming your own PR person
A publicist was out of budget for Cali BBQ
Shawn about books to learn about PR
Focus on finding your own voice
Internet has changed the way traditional business is done
Cali BBQ became a media company when they were struggling in 2008-09
Why the internet is more reliable for marketing
Provides actionable, measurable analytics
Physical ads in newspapers are not as measurable
Creating digital hospitality
Hospitality has a competitive advantage
Connection to customers
Willingness to serve
Having a full-time host is an example of investing in hospitality
Recreating this experience digitally
Responding to online reviews
Interacting no Twitter, Facebook, and Instagram
Proactive mindset to online audience building
The difference between digital marketing and being a media company
Digital marketing is about telling your own story online
Media companies also tell the stories of others
Cali Comfort BBQ share stories within the community
Operators who are willing to be vulnerable online do best
During Covid, operators are sharing their story and struggle
Connecting with the community
The key is reframing your relationship with your smartphone
The pros and cons of outsourcing
Outsourcing enables you more time
You won’t learn as much if you outsource straight away
Shawn originally did all social media, podcast editing, and blogging in house
Now employs blogger and podcast producer
Consumer habits have changed
Pivoting during Covid19
Asking the right questions during this time
Your website is your #1 asset
Be known for what you do best
Book recommendation: Story Brand by Donald Miller
Focusses for getting started in digital marketing
Continuous experimentation is what got Shawn and his company to level it is today
Personalization of digital hospitality
Now is the greatest time to build digital infrastructure for the future
Social media is just one aspect of online marketing

Bo Davis on restaurateurs building their own tech solutions

Josh Kopel — Fri, 20 Oct 2023 11:00:00 GMT

Bo Davis has made a name for himself within our industry by creating MarginEdge, a restaurant management software that helps owners and operators better control costs and scale profitability. But, what most don’t realize is that Bo began as and is still a restaurateur himself. In today’s conversation, we unpack what it took to create a successful restaurant brand and how building tech to solve his problems helped him do it.

For more information on MarginEdge, visit https://www.marginedge.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Best of: Chef Robert Irvine on our industry's leadership crisis

Josh Kopel — Tue, 03 Jan 2023 13:00:57 GMT

What if the labor crisis is a result of a leadership crisis? Could we build a better industry simply by becoming better leaders?

Celebrity Chef Robert Irvine specializes in overcoming the impossible. Today we discuss how this career soldier from a modest background built an empire and the lessons in leadership he learned along the way.

For more information on the chef, visit https://chefirvine.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Mind the Gap: Melina Shannon-DiPietro of MAD

Josh Kopel — Tue, 01 Feb 2022 13:00:00 GMT

Where do you go to learn? A podcast is great but it's far from collaborative and certainly not an immersive experience, despite my best efforts. My answer to that question is a no brainer: The MAD Academy.

And today we speak with it's executive director Melina Shannon-DiPietro who's working to fill in the gaps between what we know and what we need to know to truly thrive as an industry.

That's Melina Shannon-DiPietro. For more on MAD and the MAD Academy visit https://madfeed.co

________________________________

CLICK HERE to Chat with Josh

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You Can't Do It Alone: Matt Rolfe of Westshore Online

Josh Kopel — Fri, 03 Jun 2022 12:00:05 GMT

If every problem is a people problem then you really only need to get better at one thing right?

That's why I've called in Matt Rolfe. Matt is a people expert and he's leveraging his 15+ years in this industry to share what the top ten percent do that’s fundamentally different from the rest of the us.

For more on Matt and his company visit https://mattrolfe.com

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Episode 160: Offboarding Yourself: Michele Hecken, Executive Coach

Josh Kopel — Fri, 03 Dec 2021 13:00:00 GMT

You are your restaurant and no one is ever going to know it or be able to run it better than you. But is that a good thing?

Today we chat with Michele Hecken, an executive coach who specialized in helping you get out of your own way--eliminating you as the bottleneck to growth and empowering your team to fulfill your dreams. Today we begin the process of offboarding ourselves.

TIME-STAMPED SHOW NOTES

[2:22] Offboarding: when delegation isn't enough.

[4:20] Getting fired from you own life: the choice to do something different.

[7:30] The symptoms of success: measuring your effectiveness as a leader.

[10:44] Why work/life balance is bullshit.

[13:11] Why assigning responsibility trumps delegating tasks.

[16:53] The struggle for restaurateurs: translating magic to the rest of the business.

[22:10] Accelerating the decision-making process.

[23:57] If you don't know where you're going, any road will take you there.

[28:07] How to offboard yourself: getting clear on what matters.

[31:05] Don't be held by the shackles.

To get started with a FREE 25-Minute Coaching Session with Michèle, visit https://www.michelehecken.com/fullcomp

________________________________

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Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way!

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Lessons In Leadership: Howard Solomon of Solomon 2.0

Josh Kopel — Fri, 08 Jan 2021 13:00:00 GMT

I am not a great leader but I certainly aspire to be one and I've gotta believe that's half the battle. Any improvements I've made over the years can be traced directly back to the great coaches I've had and the great lessons they've taught me.

One of the greatest coaches I know is Howard Solomon. I reached out to him because, in this moment, I think we could all use a little coaching.

In today's chat we unpack what it takes to become a great leader and how to inspire greatness in your team.

If you're looking to level up visit www.solomonleaders.com

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FULL COMP Trailer

Josh Kopel — Mon, 10 Aug 2020 22:03:42 GMT

My name is Joshua Kopel and, up until March, I was a Michelin-rated restaurateur. Today, I'm not quite sure how I would define myself.

In this moment, I cannot help but look back on the choices I've made and question them. It hard to look in the mirror, as a person and as an industry but this is the time to do it.

Together, let's ask the tough questions and come up with better answers. This is our opportunity to grow, change and come back better than before.

If you'd like to join the conversation, join us every Tuesday and Friday.

Building a Restaurant Empire in a Recession: Tender Greens' Erik Oberholtzer

Josh Kopel — Tue, 07 Apr 2020 04:40:30 GMT

In 2006, two chefs and a foodie set out to change the way people eat for the better. Their guiding light was the 10 year plan created by founder Erik Oberholtzer. That plan took the restaurant chain from one location to 30 and carried Tender Greens through the crash of 2008, illuminating opportunities in a difficult time. Today, Erik shares how his plan helped the company weather the recession and offers a path forward for restaurants in a post coronavirus world.

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SHOW NOTES

Opened their second restaurant in the midst of the recession.
The recession created opportunities in the real estate market that they capitalized on.
They innovated in product offering by bringing in whole animals at a lower cost and shopping the daily specials at farmer’s markets.
Doubled down on vision and intentions
This became a recruiting tool for out of work chefs
Roadblocks and tension points are opportunities
This was all based on TYP, a Ten-Year Plan
Taking the long view
30 restaurants over 10 years across California
Anyone who participates gets to take part in the wealth creation at the end of 10 years.
Danny Meyer invested
The magic of long-term thinking is that the plan never changes no matter what happens.
When you’re going from LA to New York, the route might change but the destination does not.
Foundational Changes that need to happen in the industry
The restaurant market is overbuilt
High development costs
Disruption via third party delivery
The pause button has been hit and we all need to think about how things need to change
Innovation through a subscription model
Opportunities exist within the delivery space
The hidden gift in the pandemic is that we get the opportunity to reevaluate our lives and make new choices
Time is now abundant. What are we going to do with that time?
Deeper connections
New priorities
Evaluate what we miss most about community
Tactical Advice to get open and stay open
Conversion to a community kitchen
Conversion into a bodega
How can I be of service to my immediate community?
Start with team
Then Those in Need
Biggest mistake made
I didn’t pay attention to 3rd party delivery
Been a disruptive element in consumer behavior
What is the worst part of quarantine?
Missing my community
Best part of quarantine
Time and simplicity
Words of encouragement
We’re resilient industry
People have to eat and restaurants are central to the community
We’re going to come back stronger than ever

How To Do Well By Doing Good: Chef Chris Shepherd founder of Southern Smoke

Josh Kopel — Tue, 16 Jun 2020 12:00:00 GMT

On today's show, we chat with James Beard award winning chef Chris Shepherd founder of the non-profit, Southern Smoke.

Most of us in the hospitality industry wouldn’t consider ourselves needy or in need of assistance. We’re internally motivated, not afraid of hard work and resourceful as hell. But when the pandemic hit it decimated our industry and our livelihoods. Out of the blue Southern Smoke came to the rescue. To date they have distributed millions of dollars to hospitality workers in need.

Today, it’s founder shares it’s origins, their mission and what they’re doing to ensure we’re all taken care of.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Beginnings of charity work
Started doing dinners to raise money for culinary scholarships
Lost a colleague to MS. Business partner also had MS
Started planning a dinner for MS which transformed into a festival
Raised $181k for the MS Society year 1
Year 2 raised $284k
Beginnings of Southern Smoke
Hurricane Harvey devastated local businesses
No designated support for hospitality businesses
Emulated The Giving Kitchen from Atlanta
The vetting process at Southern Smoke
That first year there were 250 applications
139 families awarded $500k
Southern Smoke continues to donate to MS, remainder to hospitality workers
Southern Smoke during Covid
Originally has 2.5 employees
Now has over 40 employees
Hire unemployed hospitality workers and trained them to be caseworkers
Over 25k applications
Granted over 1000 over $2million
Willy Nelson concert donated funds
Reopening of restaurants
Running at 50% capacity does not mean that 50% of potential covers will come to the restaurant
Many people still not comfortable enough for dine-in
Pivoting the restaurant business
The aim is to break-even, not to make profit
Having a solid team is vital
Unity and solidarity
Punch fear in the face
How to achieve work-life balance
Delegate to mangers to do the long shifts
Building on a great legacy
Won many accolades
Started incredible restaurants
Started non-profit
Next steps
Aim is to create a group of restaurants that enable Chris’ team to fulfill their dreams
Putting restaurant people where they want to be
Southern Smoke as inspiration for future non-profits to build safety nets for every industry
To the industry
Keep your head down
We’ll get through this together
Use your voice for good

Marketing Masterclass: Brett Linkletter of Misfit Media

Josh Kopel — Tue, 08 Sep 2020 12:00:00 GMT

Great food, drinks and service are only half the battle. What's the point of offering a world-class product and service if no one knows about it. As hospitality professionals we are as responsible for marketing our wares as we are for perfecting them.

But how?

Enter Brett Linkletter of Misfit Media. Brett and his team have been working for years to master social media marketing and advertising. On this episode, Brett runs us though his tips and tricks for sharing your vision with the world.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Beginnings of Misfit Media
Marketing vs Advertising
Marketing articulation of what makes your product or service good
Advertising is to create awareness
Misfit Media three stage process
Difficulties during Covid
150+ clients pre-covid
25% clientele canceled wiith no warning
25% paused until further notice
Pivoting during Covid
Optimizing systems for online
Develop new systems
Becoming more effective as an agency
Investing more during Covid
DineLine
Integrated solution from marketing to sale
enables online ordering for restaurants
POS integration
Misfit Media marketing integration
delivery from third party apps
Restaurants haven’t changed much in the past 100 years
Opportunity to do things differently
Josh has done physical advertising e.g mailers
Found more success with digital paid advertising
Paid advertising works so well because it is hyper focussed
Underutilized - restaurants are slow to move into technology
Misfit Media find the best results with Facebook and Instagram advertising
Next Door and Yelp marketing have good results too
Budgeting for paid social media advertising
Ad spend of $500 per location per month
No need to spend more than that
Frequency of an ad - number of times someone has seen the ad
Wasting money if the same people are seeing the same ad again and again
Messenger is also high open rate
Average engagement rate for followers is 0.5%
Advertising to grow followers arre not useful
Create a custom audience after collecting data
Enables you to exclude customers already collected
Every dollar spent is going to acquisition and building database
Advertising group should be min 30,000 people
Key KPI
Cost per contact
Good average is $1-1.20 per lead
If 20% of leads collected convert to customers, that is a $5 acquisition
Biggest advertising mistake
Boost posts
No KPIs for success
Lazy way to advertise
Learning abut social media advertising
Restaurant Accelerator course by Misfit Media
Billy Gene marketing programs
Reopening campaigns step by step

The Mindset Required to Succeed in Hospitality: Michael Chernow

Josh Kopel — Fri, 12 Jun 2020 12:00:00 GMT

The biggest advantage to coming up in the restaurant industry is that it forces you to be innovative. It rare that you have the money you need so you learn to do without or you learn to do it yourself. On today's show, we chat with chef , TV host, fitness guru and family man Michael Chernow who tears down the veil on our industry, showing the best and worst it has to offer. Chernow leads us on a no-frills tour of the lessons he's learned at the highest levels of our industry.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

NYC is the epicenter of culture and community
Community congregates at restaurants and bars
50% capacity is not likely to work in NYC due to low revenue
Renegotiating with landlords
Tax loophole for landlords if they lose business
Landlords don’t want to lose all of their customers
Ball is in the operator’s court to renegotiate
Could make a big difference to margins
Medium article suggests that 19% margins in a restaurant is possible
Micahel thinks this is unlikely because of the structure of the restaurant business
Poor working conditions in the hospitality industry
Many can’t afford health care
No 401k
No savings
Raising prices as unlikely
Michael believes people won’t pay more for food
Overheads of the restaurant business
Labor imbalances
Food costs are not coming down
Making many brands is not necessarily the way forward
Could be more successful opening 1 restaurant every 3-5 years instead of a new concept every 3-5 years
Focusing on one restaurant and making it amazing
Hard-work can only get you so far
In fitness, putting in the work creates 90% of the results
In business, many other factors determine success
Making good decisions in business
Sold equity from Meatball Shop after 5 years
Bought a house outside NYC
Sold equity from Seamore’s after 3 years
Sold in November 2019
Lucky that this was just before the pandemic crash
Selling equity
Equity is only worth something when you sell it
Take as much equity as you can whenever you can
Lessons from mentors
Don’t become a fixture of your business
Don’t get too attached to your business
Running a sustainable seafood restaurant
Passionate about seafood
US is working hard on reforming fisheries
Oceans are in bad shape globally
Grew up fishing as a teenager
90% of fish eaten in America is imported
Abundant and sustainable American fish that few people know about e.g dogfish, bluefish
Created Seamore’s selling these little known varieties of fish ethically sourced in from American lakes
Creating cultures and environments
Environment the staff loves working in
Attracting great guests
Being in the memory-making business
Cornell University study

D. Brandon Walker on the new model for a successful restaurant

Josh Kopel — Fri, 22 Sep 2023 11:00:00 GMT

What does a truly holistic model for a restaurant look like? Today we chat with Chef D. Brandon Walker to find out. The chef has turned his latest concept, The Art Room, into a working social experiment. He serves fast casual and fine dining fare. It’s a completely indoor and outdoor concept with a high end art gallery nestled in the middle. If that wasn’t enough, he’s implemented universal tipping across the board and has cross trained the entire staff. He’s doing things differently and has come by the show to discuss what’s working, what hasn’t, and what’s next.

For more information on the chef and his restaurant, visit https://www.theartroomdtla.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Kelli Alldredge on activating our communities

Josh Kopel — Tue, 22 Aug 2023 12:00:00 GMT

Kelli Alldredge is not one of us, but she may represent the best of us. Despite having no previous experience in our industry, she’s managed to take the Chicken n Pickle restaurant national by focusing on the only thing that matters: people. Today’s episode is a masterclass in community activation and how to deliver on the promises we make to ourselves.

For more information on Chicken n Pickle, visit https://chickennpickle.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

How to Book $1m in Events

Josh Kopel — Sun, 28 Jan 2024 13:00:00 GMT

__________________________________________________________

⁠Yelp for Restaurants Podcasts⁠

⁠Restaurant expert videos & webinars⁠

Federico Castellucci on how family values create a valuable business

Josh Kopel — Tue, 04 Apr 2023 12:00:02 GMT

Fred Castellucci’s story is a familiar one. He grew up in his family’s restaurant, worked there through high school, and then pursued higher education to chart a new path for himself. But, like for so many of us, Fred got sucked right back in. This is where things get interesting. When Fred jumped back into the family restaurant, he turned it around. He then opened more restaurants and, today, he and his family own 10 restaurant concepts. Today we chat about how Fred turned the tide of that struggling restaurant into a wave of prosperity for his whole family.

For more information on Fred's restaurant concepts, visit https://www.chgrestaurants.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Sam Fonseca on the science of scaling

Josh Kopel — Fri, 24 Feb 2023 13:00:41 GMT

How do you become a restaurant expert? You take the time to learn from the experts themselves. Sam Fonseca received the education of a lifetime working at In & Out, Cane’s, and Dave’s Hot Chicken. In today’s conversation, we discuss the lessons he learned from the greats and how he’s leveraged that knowledge to scale Roll Em Up Taquitos into a national brand.

For more information on Roll Em Up, visit https://rollemup.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Great Marketing Doesn't Cost You a Penny

Josh Kopel — Sun, 21 Jan 2024 13:00:00 GMT

__________________________________________________________

⁠Yelp for Restaurants Podcasts⁠

⁠Restaurant expert videos & webinars⁠

It’s Not About the Food: John Terzian & Brian Toll on Why the Most Powerful Hospitality Brands Are Built on Social Engineering

Josh Kopel — Tue, 27 Jan 2026 13:00:00 GMT

What if your entire career started with being told you were too nice to succeed?

For John Terzian and Brian Toll, that’s exactly how it began. These are the minds behind The h.wood Group: an empire born from rejection, reinvention, and the refusal to follow the rules.

In this episode, they share how protecting guests instead of exploiting them became their superpower, why aesthetics matter more than you think, and how they transitioned from bottle service to building culture through culinary. We get into the painful leap from nightlife to fine dining, how they designed demand instead of chasing it, and the operational discipline required to stay profitable 10 years in.

This isn’t just about cool venues, it’s about what it takes to last in an industry designed to burn you out.

To learn more about The h.wood Group and their concepts, visit hwoodgroup.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

FULL COMP Season 6 Promo

Josh Kopel — Fri, 22 Oct 2021 12:00:00 GMT

Here's what we're tackling in Season 6 of FULL COMP!

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Reimagining Your Future: Wil Slickers

Josh Kopel — Fri, 11 Sep 2020 12:00:00 GMT

Carlos Santana said “there nothing is more contagious than enthusiasm.” Wil Slickers is living proof that he was right. He has carved out his own place in the hospitality landscape through ingenuity, authenticity and transparency. On this episode, we follow along on Wil's entrepreneurial journey beginning with his first gig in the industry.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Beginning in the hospitality industry
Good with people but no job skills
Hired at the front desk of a hotel
Starting the podcast
Wil moved from the original hotel job to Oregon
Working in a boutique hotel
Had a thirst for learning more abut the industry
Inspired by a Tony Robbins and Gary V video on podcasting
Started the podcast in 2018
Wil was 25 years old
Growth of the podcast
Interviewed first guests
Acquired sponsors
Growth in audience
Quit job to pursue the podcast full time
End of 2019
The formula for the podcast
Other industry podcasts were boring and monotone
Short, simple and to the point
Gary V type sound
Showing authenticity is the key to growth
Podcasting is a new exciting medium
900k active podcasts in the world
Far fewer than YouTube channels
Possible to grow other mediums from the podcast
What is a destionationnaire
Alternative term to “hospitality provider”
Someone wired to create remarkable experiences that are anticipated and shared
Destinationnaire awards
Using podcasting creatively in hospitality businesses
Creating a private podcast for hotel guests
Information on the hotel
Hisory of the hotel
Local amenities
Creating a private podcast for staff
Creating a private podcast for restaurant patrons
Covid19 - have sanitisation conversations in realtime with customers via all of these different mediums
Advice for new podcasters
Learn something from your guests
Focus on being adaptable
Learn editing and distribution
Engage with your community
Put your audience first
Create value through multiple media mediums
Podcasts create a direct line between industry leaders and the listening audience
Podcasts as a service
It is scary to put yourself out there
Never been a better time to do it
Future for Wil Slickers
Constant evolution of the podcast concept
Doing podcasts interviews himself
Starting in real estate and owning hotels
Future of hospitality
Industry standards will be raised post pandemic
Transparency is key to the new generation of hospitality businesses
Words to industry
Enjoy the down time
Be open to new opportunities
Say “f***” it and get out of your comfort zone

Chaos is a Ladder: Jon Strader, founder of Hatchet Hall & Little Coyote

Josh Kopel — Tue, 30 Jun 2020 12:00:00 GMT

With an estimated 30-50% of all restaurants permanently closed, what does that mean for the future of the industry? What does that mean for those of us still in the game? Today we chat with Jon Strader who’s using his grit and tenacity to build his empire when land is cheap and competition is low.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

The difficulties of working for yourself
Keep up the momentum
You have a lot to learn
You make many mistakes
Success at Hatchet hall
Launching pad to take journeys to the next level
Pivoting at Hatchet Hall to a Bodega style service
Market boxes
Sold beer, wine, and liquor inventory
Merch
Family style pre-order meals
Bodega style is not sustainable for the fine-dining restaurant
Initially, customers want to support
There is a disconnect in the style of products
It’s necessary to completely reconceptualize during Covid
Fine dining is dead for the next 6 months
Covid is unpredictable
Contingency plan after contingency plan
Lack of leadership from the government at both local and federal levels
Potentially reopening as a casual dining experience
Guest seat themselves
Parking lot as a summer popup and picnic area
Reduced labor
Reduced inventory
No full service
The market doesn’t know what it wants until they see it
Adaptability and coming up with concepts on the fly
Everyone is in a fragile state right now
Everyone will be tougher afterward
Opening of Little Coyote
Opportunity at lockdown to buy a property on Long Beach for a good price
Bought the restaurant and turned it into a New York-style pizza place
Jack Leahy as the chef
Bootstrapped with family and friend investment
A concept they can run themselves if need be
Aims to turn a profit this year
Making pizza is low-cost
Labor needs are few
Service fee model
Difficult to get things done as everyone is in shellshock after Covid hit
Entry-level experiences will do better in a post-Covid world
Pizza, tacos, burgers, coffee, sandwiches - recession and covid proof
Employing a service fee model
Fairer distribution of tips
Whole staff can have a liveable wage
Lessons during quarantine
Family first, restaurant second
Not being a slave to the business
Lessening obsessive tendencies around the business
Avoiding refreshing emails
Avoiding staying plugged into social media
Avoiding prioritizing the business over family time
Redefining what we want our lives to look like
How many hours a week do we want to work?
What do we want our home life to look like?
How much money do we want to make this year and future years?
The state of the job market after Covid

Building a Culture-First Company: Steve Schwartz, founder of The Art of Tea

Josh Kopel — Fri, 08 May 2020 12:00:00 GMT

On today's show, we chat with Steve Schwartz, founder of the Art of Tea, a bespoke tea company crafting custom blended tea for the biggest names in hospitality.

If you're going to create a product, logic would dictate that you'd want the masses to have access to it. But that's not the route Steve Schwartz went. He wanted his tea company to serve those that serve others. It's one of the foundational values that guides The Art of Tea. In today's tough economy, the companies that thrive will be culture first companies. Here, Steve walks us through the core values and culture-first perspective that has made The Art of Tea a huge success.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

The importance of mentors
Find yourself a teacher, acquire yourself a friend
Mentors can share lessons
Friends can challenge you and learn with you
Mentors and friends in Steve’s life
3 daughters - all under 15yo
Coach - in his mid-70s and helps to separate belief from reality
Group of peers in similar businesses - sharing best practices and meaningful lessons
Lessons from childhood
Had a very perfect, comfortable upbringing until parents’ divorce at 14
Sent to live with 19yo brother with no financial support
Learned to be scrappy and creative to make money
Knew it was a phase and would be able to teach lessons to children one day
Entering entrepreneurship
Started digital gatherings in Arizona at 19
Minimal resources but events were profitable
Introduction to tea
Mom became very ill with brain cancer - she passed within 10months
Steve realized there could be other schools of medicine and treatments
Found Ayurvedic Institute and learned about botanicals
Began traveling the world for the best botanicals to create tea
Tea as a business
Ethos of not creating mass-produced low-quality tea
Began selling in hotels and creating custom blends
Creating a movement against big tea companies
Aligning with core values
Leadership team reviews the company’s core values every week
Impact. Culture. Accountability. Results. Excellence (ICARE)
This is much more important during Covid
Projections for hospitality
3rd of businesses won’t survive
3rd will barely survive
3rd will thrive
Pivoting during Covid crisis
Becoming a conduit of ideas between businesses
Learning how some clients are surviving and relaying that advice to other struggling businesses
Changing marketing plans
Government is unlikely to stop marketing efforts so there is an opportunity to be more creative with marketing
Creating ice tea for sale to consumers or restaurants
How to manage fear
If you want to make God laugh, tell him your plans
Ideas that make Steve fearful and excited confirm he should pursue it
He thanks the fear for protecting him
Create a backup plan in case things do go wrong
Coping with being back at zero

The Takeaway: How Guests Decide Where to Eat

Josh Kopel — Fri, 09 Oct 2026 12:00:00 GMT

What if your website is costing you first-time guests before they ever walk in?

The people on your homepage are shoppers. Most of them have never been in, and they are deciding between you and someone else. A list of dishes and five buttons gives them nothing to decide with.

In this takeaway, I break down why guests need to feel something before they can commit to a choice, the three questions every homepage has to answer in one read, and why one clear call to action converts better than five.

If your website looks great and still isn't filling seats, start here.

That's this week's takeaway. To build the marketing team that brings your best guests back more often, visit restaurantbusinessschool.com.

_________________________________________________________

Ellen Yin on Building an Unbreakable Restaurant Culture

Josh Kopel — Fri, 28 Nov 2025 13:00:00 GMT

I believe restaurants have always had a pervasive culture, albeit at times not the healthiest culture.

Restaurateur Ellen Yin is out to change that and she’s leading by example. Today we sit down to discuss her unorthodox path through the industry and how in breaking the mold, she’s developed the formula to heal our industry.

To learn more about Ellen and her restaurant group, visit https://highsthospitality.com/

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

How to Build a Restaurant That Can Survive: Dan Simons of Founding Farmers

Josh Kopel — Tue, 09 Jun 2026 12:00:00 GMT

Dan Simons had the systems. He had the corporate restaurant training. He had the operational discipline. And his first independent restaurant still failed in 14 months.

That failure became the foundation for Founding Farmers.

In this episode, Dan breaks down the third question every operator has to answer: can this business actually survive?

We talk about why good food, good service, and even good systems are not enough if the concept is misaligned with the market, the business is undercapitalized, or the ownership structure is built for short-term pressure instead of long-term durability.

Dan explains how Founding Farmers was built around alignment between farmers, investors, employees, guests, and leadership, and why that alignment matters more than most operators realize. We also get into product-market fit, capital, team retention, sustainability, AI visibility, PR, and what it really takes to build a restaurant that is still here tomorrow.

This is the episode for operators trying to make it through the early years and build something durable.

To go deeper, download the free 2026 Restaurant Playbook at joshkopel.com/square

_________________________________________________________

Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Scale Without Standardizing Everything: Barry McGowan on Protecting Culture During Global Expansion

Josh Kopel — Fri, 06 Mar 2026 13:00:00 GMT

Running a successful restaurant is one thing; scaling that success globally while maintaining exceptional quality and culture is another.

Today, I’m sitting down with Barry McGowan, CEO of Fogo de Chão, to discuss how this iconic brand continues to redefine the dining experience. From bringing a centuries-old culinary art to the forefront, to innovating service models that delight guests and empower employees, Barry shares the blueprint for building a thriving restaurant group.

If you’re ready to rethink how to grow your business without losing its soul, this conversation is a must.

For more information on Fogo de Chão and their unique dining experiences, visit https://fogodechao.com.

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Today’s episode was brought to you by Loop AI. If you want better visibility and control over your delivery business while protecting your margins, find out how Loop AI can help at loopai.com.

Miguel Hernandez on How To Dominate Our Industry

Josh Kopel — Fri, 20 Jun 2025 12:00:00 GMT

Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh perspective Miguel is bringing to restaurant ownership and operations. This is a guy who’s scaled to 4 locations in just a couple of years and has financed his growth exclusively through the profits from his active restaurants. Today we discuss how to pick a winner, double revenues, and scale profitability. For more information on Rreal Tacos, visit https://rrealtacos.com/
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: Why Your Staff Can’t Sell & Why It’s Your Fault

Josh Kopel — Thu, 07 Aug 2025 12:00:00 GMT

In this episode, I dive into the critical aspects of profitability in the restaurant industry. I emphasize the importance of effective sales training that prioritizes emotional engagement over just product knowledge. I also share actionable strategies to help restaurant teams connect with guests and sell more effectively by using storytelling and developing a genuine belief in the food they serve.

Takeaways:

Most restaurant owners think they need more guests.
Profit isn't random, it's engineered.
Sales doesn't come from knowledge. It comes from conviction.
Guests don't buy facts. They buy feelings.
Selling isn't about pressure, it's about believing.
The best servers are matchmakers.
Curiosity builds connection. Emotion builds belief.
Empower storytelling over scripting.
If your team isn't trained to feel it, they'll never be able to sell it.
Make what's working a daily conversation.

Chapters
00:00 Introduction to Hospitality Insights
01:20 The Importance of Profitability Systems
02:45 Transforming Team Sales Training
05:42 Empowering Teams for Effective Selling

Ads Are Losing Power in Restaurants: Patrick Noone on Building a Content Engine Instead

Josh Kopel — Tue, 07 Apr 2026 12:00:00 GMT

What if the real reason your restaurant marketing isn’t working has nothing to do with your ads?

Patrick Noone thinks most brands are solving the wrong problem. As a marketing leader at Slim Chickens, he’s watched restaurants pour money into advertising, discounts, and promotions, only to discover they still can’t clearly explain who they are or why guests should care.

In this conversation, Patrick breaks down the shift from advertising to content, why most restaurants fall into the discount trap when they lack real attribution, and how strong brand positioning becomes the foundation for every campaign that actually drives traffic.

If your marketing feels like throwing spaghetti at the wall, this conversation will reset how you think about growth.

To learn more about Slim Chickens and how the brand is expanding its global footprint while rethinking restaurant marketing, visit slimchickens.com.

_________________________________________________________

Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Karen Akunowicz on The Linear Path to Success

Josh Kopel — Fri, 06 Jun 2025 12:00:00 GMT

What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I think we all know that if we follow our passions, we’ll get all three. Few stories illustrate this more beautifully than today’s guest Chef Karen Akunowicz. In our conversation, she shares her evolution from chef to restaurateur and how momentum is as much an asset as it is a liability. For more information on the chef and her concepts, visit https://www.karenakunowicz.com
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

How to Scale to a 15% Net Profit in 5 Days

Josh Kopel — Sun, 07 Apr 2024 12:00:00 GMT

You probably listen to this show, hear the success stories, and wonder, "Could that be me?"
Yes, it absolutely can be you.
I'm inviting you to join me for the FREE 5-Day Restaurant Profitability Challenge, beginning April 22nd to unlock the simplest path to scaling your restaurant’s profitability.
This is for every restaurateur who's tired of being overwhelmed and earning less than they deserve.
Here's a breakdown of what each day has in store:

DAY 1 we’ll cover the 3 Keys to Scaling Profitability
DAY 2 we’re Mastering Margins
DAY 3 we Scale Income
DAY 4 we Diversify Revenue Streams
⁠DAY 5 we open the floodgates by Scale Awareness & Customer Frequency

Each session is just 40 minutes a day—they’re actionable and will transform your business.
I know the breakthroughs that come when you push past the frustration and overwhelm that's why I'm packing 5 days with training, live coaching, and accountability to guide you from day one to five.
This FREE challenge is your chance to finally create the life and business you've been dreaming about.
Some folks need an incentive to act, so here’s yours…
I’m giving away over $4,000 worth of free software to help you scale your profitability.
Secure your spot by clicking here and let's embark on this transformative journey together.

Bonus Episode: 1 to 100 - The Golden Ratio

Josh Kopel — Sun, 31 Dec 2023 13:00:00 GMT

__________________________________________________________

⁠Yelp for Restaurants Podcasts⁠

⁠Restaurant expert videos & webinars⁠

The 2 Billion Dollar Restaurateur: Todd Graves of Raising Cane's Chicken Fingers

Josh Kopel — Tue, 25 May 2021 12:00:00 GMT

I was born and raised in Baton Rouge, Louisiana. When I was in college, there was a guy just a little bit order than me working the fry line at a small fried chicken joint that he opened on the edge of campus.

That guy was Todd Graves and that fried chicken joint has become the $2 billion dollar Raising Cane's empire.

Today Todd and I run through what it takes to found and lead a restaurant to that level of success as well as what he's doing to pay his good fortune forward.

But first, we flash back to a simpler time when we were both two good ole boys tearing it up in Baton Rouge.

That's Todd Graves. For more on Cane's and Restaurant Recovery go to www.RaisingCanes.com

________________________________

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

Book time on Josh's personal calendar: https://bit.ly/3otQm8z

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/

Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

The Backwards Franchise Model: Liz Solomon of King David Tacos

Josh Kopel — Fri, 13 May 2022 12:00:30 GMT

What's the first thing you do when you want to open your own restaurant? Liz Solomon wanted to open a restaurant but she went about it in a completely innovative way.

In today's conversation, Liz takes us on her path to a brick and mortar restaurant that began with an idea, then a catering company, then food carts, then a wholesale company and then...well I guess you'll just have to listen to find out.

For more on King David Tacos go to http://kingdavidtacos.com

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Becoming a Brand: Celebrity Chef Jet Tila

Josh Kopel — Tue, 18 Aug 2020 12:00:00 GMT

Branding experts like Chef Jet Tila have created an all-weather strategy for ensuring they’re able to provide for their families no matter what happens. The secret is creating multiple revenue streams through diversification. It’s not a easy process but the end result is looking pretty good these days. On this episode Jet Tila takes us on the journey from executive chef to household name.

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Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Starting in entrepreneurship
Dropped out of high school
Became a chef on a fishing boat
Had many skills
Commerce
Accounting
Customer service
Culinary skills
Career path into hospitality
Hosted cooking classes at his mom’s house
Written in the Times
Went to culinary school
Wanted formal education to assimilate into the culinary world
Getting credentials
Being an executive chef felt isolating
Restaurants were a means to an end
Didn’t allow for family time
The importance of mentorship
Studying the brands of chefs Jet idolizes
Neil Fraser
Bobby Flay
Brave entrepreneur
Elton Brown
Media savvy
Guy Fieri
Global brand
Read business books
Ask questions to great people
Diversification is key
To transcend, a person needs to become an institution
You can be in multiple places as once
Steps to becoming a brand
Put your name where your restaurant is featured
Get to know PR people
Go the extra mile
Getting onto TV
Teaching in the School of Cooking in LA
Taught working professionals how to cook
Students happened to be producers
One TV producer worked for the food network
Networking is important
Doing a good job
Introducing yourself politely
Lessons learned
Blowing off Mark Peel by being too arrogant
Find phenomenal mentors
Be gracious for the opportunity
Rejecting a job at Google
What would life have been like?
Goals before 2020
2019 busiest year in Team Tila history
Looking at TV pilots
Consulting with major TV networks and brands
Social media growth
The effects of the pandemic
Lost momentum
60% down on revenue
Pivoting into digital
Netflix shows and NBC
Licensing and marketing opportunities
Food Network Live
A-ha moments
Finding balance between family and business
We have an addiction to work
Mental health fuels us to be high achievers but also hurts us
Finding time for himself
Space to reflect
The future post-pandemic
Many won’t survive
The share of the market will increase
Learning to work from home more
Words to the industry
This will pass
Find a way to get through this as there is light at the end of the tunnel
We can learn the lessons

Disrupting Food Delivery: Roger Avats of InHouseDelivery.com

Josh Kopel — Fri, 26 Feb 2021 13:00:00 GMT

Food delivery has always been complicated and prohibitively expensive and, when third party delivery came on the scene, it seemed like a godsend. It appeared to be an infrastructural solution to a foundational problem. But this gift has also been a curse for many restaurateurs.

30% commissions didn't make since when delivery constituted 15% of our sales. Now that it constitutes 80+ percent, the wheels are coming off the bus.

Enter Roger Avats, a tech pioneer that has set his sights on saving the restaurant industry, one delivery at a time. Today, Roger takes us through his plan to help get restaurateurs back in the driver's seat.

For more on InHouseDelivery go to www.inhousedelivery.com

________________________________

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

Book time on Josh's personal calendar: https://bit.ly/3otQm8z

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - www.restaurants.yelp.com/fullcomp

The Happy Mouth Morning Show - www.restaurants.yelp.com/happy mouth

Restaurant Marketing School - www.restaurants.yelp.com/marketingschool

Restaurant Influencers: The Playbook - www.restaurants.yelp.com/influencers

Carolyn Walker on building a compelling restaurant brand

Josh Kopel — Fri, 21 Apr 2023 12:00:23 GMT

How do ambitious brands punch above their weight class? Today we’re chatting with Carolyn Walker of Response Marketing, an agency that specializes in helping the little guys compete with the big guys. In our conversation we tackle the big misconceptions when it comes to restaurant marketing and Carolyn provides actionable information on how we can better position our brands to not only compete, but to win.

For more information on Response, visit https://response.agency/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

The Future of Restaurants: Dean Alex Susskind, Cornell University

Josh Kopel — Fri, 10 Jul 2020 12:00:00 GMT

Who doesn’t love a great mashup? To get a read on where diners currently stand, the Yelp team released a survey to thousands of users. Cornell University analyzed that data and today we review their findings with Professor and Associate Dean Alex Susskind. His specialization centers around the strategic and operational elements of the industry but Alex is more than a theorist. He came up through the ranks of the hospitality industry and that’s where our conversation begins.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Professor and Associate Dean of Academic Affairs at the School of Hotel Administration
Been at Cornell University for 22 years
Started as a dishwasher at 14 years old
Managed restaurants and worked in the kitchen
Covid 19 highlighted issues in our industry
We have a very cashflow reliant business
Removing cashflow shows inefficiencies in the model
94cents of every dollar made by restaurants on average goes back into the economy
Collapse of our industry would have a huge impact on the rest of the economy
Hospitality supports agriculture, wine, distribution, consumer goods, etc
Largest employer nationwide
Damages to the agriculture sector show the fragility of the food system
Maine’s fruit distribution closed broadline operations
Now is a great time to address the foundational issues of the business
Mending wage structures
Increasing prices
Larger chains are making changes
Typically prioritized shareholders
Starting to fix structural issues
Will make it easier for independent restaurants to do the same
Raising prices may turn away customers
Pivoting the restaurant structure
Find a way that will create a transaction that will keep your guests on side
Consumers are moving to a convenience model
E.g takeout
Yelp’s diner’s survey shows diners want clear communication
How best to handle guest complaints
Communicating with customers is changing
Technology in restaurants is increasingly important
Walk-ins are still necessary post-Covid
Reservations culture will continue
Hunger is spontaneous so restaurants will need a system to allow walk-ins
Cornell University study claims that the optimal model for restaurants post-Covid is ⅓ bodega, ⅓ takeout, ⅓ dine in
Good survival strategy for many businesses
Margins may be slimmer but efficiency could increase
Selling 6 pack of beer requires less labor than serving 6 beers
Struggles for surviving businesses post-Covid
Guest safety
Employee safety
Changing regulations
Quickest restaurant closures will be those who should not have been in business in the first place
Operators who lack passion
Operators who treat staff badly
How will Cornell help prep new hospitality leaders

A New Labor Model: Jim Taylor of Benchmark Sixty

Josh Kopel — Tue, 26 Jul 2022 12:00:06 GMT

Jim Taylor of Benchmark Sixty, believes he's found the solution to our biggest hurdle as an industry: the lack of predictability when it comest to sales. In our conversation he lays out how we can optimize restaurant profits, make major costs more predictable, and forecast more accurately.

For more on Benchmark Sixty visit https://www.taylorcoconsulting.com/

____________________________________________________________

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Industry Town Halls

Season 5 Recap

Josh Kopel — Tue, 19 Oct 2021 12:00:00 GMT

In this quick recap we highlight some of our favorite moments from Season 5 of FULL COMP.

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Doing Delivery Right: PJ Oleksak of Slice

Josh Kopel — Fri, 01 Oct 2021 12:00:00 GMT

How's delivery working out for you?

Is it a thriving revenue stream or are you still struggling to get attention on those delivery platforms?

Are you running a breakeven or, worse yet, losing money on every transaction?

Today we chat with PJ Oleksak of Slice because, from where she's sitting, she has access to 2 criticial pieces of data:

What delivery customers want and
What the busiest restaurants on the platform did to get there.

Today we unpack that and a whole lot more but first we begin with how PJ made her way to Slice.

For more on Slice go to https://slicelife.com

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Restaurant Marketing Masterclass: Jay Livingston of Shake Shack

Josh Kopel — Fri, 19 Mar 2021 12:00:00 GMT

It wasn't just independent restaurants that have suffered through the pandemic, many of the big guys were hurt too. Their big advantage is that they have more money to try more things.

We can benefit from the wisdom of their experiences.

Today we chat with Jay Livingston, the Chief Marketing Officer of Shake Shack to discuss what's working, what isn't and what's next.

For more on Shake Shack go to www.shakeshack.com

________________________________

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

Book time on Josh's personal calendar: https://bit.ly/3otQm8z

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - www.restaurants.yelp.com/fullcomp

The Happy Mouth Morning Show - www.restaurants.yelp.com/happy mouth

Restaurant Marketing School - www.restaurants.yelp.com/marketingschool

The Playbook - www.restaurants.yelp.com/influencers

Charting a New Path Forward: Top Chef Joe Sasto

Josh Kopel — Tue, 02 Jun 2020 12:00:00 GMT

We've had months to discuss what we miss about the restaurant industry, what about what we don't miss? What parts of us and this industry should we leave behind? On today's show, we chat with Chef Joe Sasto, a renaissance man charting a new path in the industry through pop-ups, pasta classes & underground events. Together we'll ask the tough questions and try and find the path forward.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Working at Quince
Working at Lazy Bear
Work culture translates to your guest experience
You can taste bad energy and stress
You can still execute Michelin star quality with a happier work environment
Greatest mentor was Jason Berthold
Worked at The French Laundry
Inspired his team by leading by example
Extreme passion for his work
Commanded level of respect without asking for it
Joe thinks back to him when inspiring his own team
Being a chef doesn’t automatically demand respect
Respect is earned via good leadership
Journey to working in Michelin star restaurants
Won Aspen Food & Win 2013
Worked in an environment that was pushing for higher covers
He didn’t find this fulfilling
Took 8 weeks backpacking around Europe with his brother
Discovered his goals
Decided to refine his technique in Michelin star restaurants
Working unconventionally
Started creating pop-ups across the country
Does online and in-person food experiences and classes
Pop-ups and events are not easy
Less stability
Pushes creativity
Pushes the boundaries of dining
Goals for the future
Settle down and open restaurants
Has a few concepts in mind
Biggest hurdle: finding the right market
Finding the right market
Neighborhood determines success
Concerns as a business owner when considering a city
There has been a mass exodus from large cities
Joe is considering Portland - likes the culture, people, and opportunity
The hospitality industry has razor-thin margins so the location must be chosen wisely
The importance of sharing your story
Sharing Joe’s story was influential and inspiring to others
This was even more important during the pandemic
The more he shared, the more he could connect with others through food
We can feel better about what we are going through by sharing experiences
Work-life balance - a major issue in the industry
Realizes the importance of mental health
We have an opportunity to rebuild with work-life balance in mind
Rebuilding with employees in mind
Creating structures that favor employees
Giving them a voice
Our employees make everything happen
Changes he would make for his own restaurants
Culture of putting employees first
Being adaptable and quick to pivot
Fast-casual dining with traditional dine-in models for stability and longevity

The Pandemic-Proof Restaurant: Quasim Riaz of Dog Haus

Josh Kopel — Fri, 09 Apr 2021 12:00:00 GMT

Restaurants within restaurants within restaurants within restaurants.

No, this isn't the sequel to the movie Inception, it's the innovative way the national brand Dog Haus has evolved its company over the last two years.

It's a lot to take in, but today we chat with Quasim Riaz who unpacks their unique business strategy to take one restaurant and turn it into five.

For more on Quasim's projects go to www.doghaus.com

________________________________

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

Book time on Josh's personal calendar: https://bit.ly/3otQm8z

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp - https://restaurants.yelp.com/full-comp-podcast/

The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/

Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

Doubling Down on Your Dreams: Daniel Shemtob, chef/owner TLT Foods & Hatch Yakitori

Josh Kopel — Tue, 21 Jul 2020 12:00:00 GMT

You’ve gotta bet big to win big

In 2019, Daniel Shemtob leveraged millions to build the hospitality empire of his dreams. Food trucks to fine dining and even a catering company, he’s focused on absolute domination of the industry. Daniel built a big ship and now he needs to captain it through an economic disaster.

On this episode we cover the lessons he’s learned over the last 4 months and the plan he’s created to thrive in the future.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Successes in 2019
Daniel considers himself an entrepreneur first and foremost
Redefining goals in 2020
Changing perspectives with assets and liabilities
Preux and Proper was 6000sq ft
Was an asset
Now a liability - too much space
Honing focus can help avoid this shift
Taking on too much can turn an asset into a liability
Fixed costs have been the most challenging
Rent
Opportunities during Covid
Big shifts in the market cause opportunities
Previously would jump on opportunities
Now considers things for longer
Josh realized he struggled with focus
Busy isn’t successful
Busy isn’t profitable
Pairing down from 15 objectives to 3
Best decisions made during the first 90days of the pandemic
Getting ENDL loans
He wanted as much capital as possible to have a runway
Thinking like a startup
Being willing to pivot
Deploying funds correctly
Rolling out a late-night experience
Compensating for losing 40% of dine-in revenue
Daniel lost a lot during the pandemic
Becoming charitable
Giving away shoes
100s shoes to those who needed them
Giving away food
1500 meals
Daniel’s mentor felt inspired by his positivity
Reforming the businesses
Fine-dining restaurant reopened to great success
Catering will take the longest to reform
Large events are where you make the most money
Shoe company is doing well
Sold out very quickly
Is there more value in being small?
Pre-Covid Daniel was doing well but not “crushing”
Working extremely hard - spinning his wheels
The ability to reset is a gift
Brands Daniel is inspired by
Sweet Green
Looks at his own staff as the prize piece of his empire
Being most proud of the culture he created
The future of businesses are not in your control
Being a great leader
You are only a great leader if you know where you’re leading your team
Daniel is leading team into a successful work dynamic
Making money
Quality of life
Enjoy coming to work
Have the team be more autonomous in their initiatives and taking ownership
Ideas for creating a great culture
What does post-Covid look like?

A Glimpse Into the Future of Events: Barrie Schwartz of My House

Josh Kopel — Fri, 01 May 2020 12:00:00 GMT

Today we chat with Barrie Schwartz, founder of My House, an events company in New Orleans, Louisiana. Schwartz has made a name for herself as an industry disruptor by democratizing chefdom, proving that chefs don't need restaurants, they simply need an audience. These efforts have garnered her accolades including PCMA’s 20 in their Twenties, Connect Corporate’s 40 Under 40 and Gambit’s 30 Under 30. The COVID 19 pandemic has inspired new challenges as she and her team now work to ensure women and chef of color are represented on the front lines of this fight.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

SHOW NOTES

Started her love of hospitality in college where she and friend ran a sandwich cafe
What she loved about hospitality
Making others happy
Social aspect
Entrepreneurial skills to run a business
Time management
Goal setting
Community building
Living and working by the company values
How My House became an industry disrupter
Allowing chefs to bring their voice and story to events
Making food sexy
Giving chefs an opportunity to add another revenue stream via catering whether they have a restaurant or not
Getting past major obstacles
2013 they owned a food truck business that was forced to close due to politics
Pivoted to start a food hall
Learned that being pushed to a wall forced resilience, creativity and innovation
Working in New Orleans
Equally creative, entrepreneurial, and cultural
Equally old school and present roadblocks for entrepreneurs
Initiatives during Covid
Providing chefs with other economic opportunities while restaurants are closed via small events
Pushing female chefs and chefs of color to the forefront of community work
Diverse mix of chefs feeding keyworkers in the community
Rethinking the business model
How can the business model accommodate smaller events?
Could postponed events maintain their budget but happen on a smaller scale?
Covid gives us time to pause and reflect
What aspects of the business do we want to keep doing?
Continue to bring different chefs together
Continue to introduce people to food they may not have tried before
What are the mechanics of keeping these aspects in a post-covid world?
Allowing the team to rest and pause is also important
Dealing with fear during the crisis
Prioritizing self-care
Somedays more resilient than others
Not allowing fear to dictate the next moves of the business
Not wanting to rush into things because of fear
Gentle, slow approach to rebuilding
Secrets to success
Being adaptable to feedback and evolving the business idea over time
You can’t over-communicate too much
Communicate the “why”, not just the “how” and “what”
Understanding your weaknesses and asking for help
Pitfalls to avoid

Michael Ungaro on what it takes to run a profitable 3,000 seat restaurant

Josh Kopel — Tue, 13 Aug 2024 12:00:00 GMT

San Pedro Fish Market is one of the highest-grossing independent restaurants in the US. Once we’ve taken a moment for that to sink in, we need to talk about how it became one of the highest-grossing independent restaurants in America. To have that conversation, we’re sitting down with Michael Ungaro, San Pedro’s CEO to discuss how narrowing focus and scaling attention leads to massive revenues. As it turns out, more eyeballs and fewer ideas are all we need to win the day.

For more information on Michael and the market, visit https://www.sanpedrofish.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce

Josh Kopel — Fri, 18 Jul 2025 12:00:00 GMT

John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John’s path to ownership wasn’t fast—but it was intentional. And at Frankie’s in Nashville, that intention is baked into every decision: from the way they hire and train, to how they lead, serve, and scale.
In this episode, we talk about the risks he refused to take, the systems he uses to keep team culture strong, and the belief that building something worth coming back to is more powerful than just being new. To learn more about Frankie’s in Nashville, visit https://www.frankiesnashville.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Culture Is Your Competitive Edge: Lisa Schultz on Eliminating Drama and Creating High-Performing Teams

Josh Kopel — Fri, 25 Apr 2025 12:00:00 GMT

Most restaurants accept drama and dysfunction as part of the business—but what if eliminating them was the key to higher profits and better retention? Lisa Schultz, Managing Partner of Zingerman’s Roadhouse, has spent the last 20 years proving that culture is the real secret to success. By implementing no-drama leadership, open-book finance, and employee empowerment, she’s built a restaurant where people don’t just show up for a paycheck—they show up to be part of something bigger. In this episode, we explore how to build a drama-free workplace, get employees to think like owners, and create a sustainable, profitable restaurant culture. If you’ve ever struggled with turnover, toxic teams, or disengaged staff, this conversation is for you. To learn more about Zingerman’s Roadhouse and their culture-first approach to hospitality, visit https://www.zingermansroadhouse.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Best Practices from the Best Restaurants [PART 1]: David Ross, Brian Seitz & Chef Anthony Hamilton of Restauranttopia

Josh Kopel — Tue, 31 Aug 2021 12:00:00 GMT

I'm not crazy. There are definitely people that make an absolute fortune in this industry. They're just few and far between and and many haven't been willing to share their recipe for success.

But you can learn a lot from observing the masters at work. And that's the vantage point from which the team over at Restauranttopia views our industry.

They're working with the best in the business to create extraordinary results and today David, Brian and Anthony share the tactics and tools used by the best to create unstoppable restaurant brands.

To check out more on David, Brian and Anthony go to https://restauranttopia.com

________________________________

Sign Up for Our Weekly Newsletter

Book time on Josh's personal calendar

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

The Happy Mouth Morning Show

Restaurant Marketing School

The Playbook

Trends Fade, Essentials Don't: Koji Kanematsu on Patience, Painful Pivots, and Building a Concept That Lasts

Josh Kopel — Fri, 15 May 2026 12:00:00 GMT

What if your biggest problem isn’t awareness—it’s that people try your food and don’t come back?

Koji Kanematsu set out to bring onigiri to the American mainstream, convinced the market just needed to be introduced to something new. But for five years, his business sat at break-even: good enough to survive, not good enough to grow.

In this conversation, Koji shares how a single shift in product design unlocked demand, why blaming the market can stall your growth, and how small, iterative changes beat big, expensive bets.

If you’re stuck wondering why traffic doesn’t translate into loyalty, this one will challenge how you think about your menu.

To learn more about his work, visit onigilly.com

Best Practices from the Best Restaurants [PART 2]: David Ross, Brian Seitz & Chef Anthony Hamilton of Restauranttopia

Josh Kopel — Fri, 03 Sep 2021 12:00:00 GMT

I'm not crazy. There are definitely people that make an absolute fortune in this industry. They're just few and far between and and many haven't been willing to share their recipe for success.

But you can learn a lot from observing the masters at work. And that's the vantage point from which the team over at Restauranttopia views our industry.

They're working with the best in the business to create extraordinary results and today David, Brian and Anthony share the tactics and tools used by the best to create unstoppable restaurant brands.

To check out more on David, Brian and Anthony go to https://restauranttopia.com

________________________________

Sign Up for Our Weekly Newsletter

Book time on Josh's personal calendar

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

The Happy Mouth Morning Show

Restaurant Marketing School

The Playbook

Forget the Hustle: Scott Crawford on Transparency, Boundaries, and Building a Healthier Restaurant Culture

Josh Kopel — Tue, 08 Jul 2025 12:00:00 GMT

Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical shift—not just in his own life, but in how he runs his restaurants. From zero-tolerance harassment policies to no-shift-drinks rules, Scott’s approach flips the industry’s toxic culture on its head. In this episode, we dig into how owning his story helped him attract the right people, why he’s embraced vulnerability in leadership, and the systems he’s built to protect his mental health—and his business. If you’re ready to rethink what success in this industry looks like, this is the episode for you.
To learn more about Crawford Hospitality and the restaurants that are redefining work-life balance in hospitality, visit https://crawfordhospitality.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Your Best-Selling Dishes Might Be Killing Your Restaurant: Amanda Maneesilasan on Letting Go to Level Up

Josh Kopel — Fri, 22 May 2026 12:00:00 GMT

What if the very thing you’re afraid to remove is what’s holding your restaurant back?

Amanda Maneesilasan didn’t plan to take over her family’s restaurant. But when she did, she made a decision most operators avoid. She eliminated the familiar, stripped out the shortcuts, and rebuilt the menu around real, uncompromising Thai flavors. It cost her customers, consistency, and nearly her confidence.

In this conversation, we get into what it takes to earn respect when you inherit leadership, how to navigate the financial and emotional pressure of a full menu overhaul, and why cooking for yourself—not the market—is often the only path to standing out.

This is for operators who know they’re capable of more, but aren’t sure the risk is worth it.

To learn more about her work and experience her take on authentic Thai cuisine, visit chaokrungthai.com, tuktukthailosangeles.com and banbanburger.com.

_________________________________________________________

She Thought She Wasn’t Ready—Then She Won It All: Emily Brubaker on Leading with Heart and Rewriting the Rules

Josh Kopel — Tue, 23 Dec 2025 13:00:00 GMT

What if imposter syndrome wasn’t a weakness, but a compass?

Emily Brubaker didn’t think she was ready to run a resort kitchen. She didn’t think she’d win a national TV competition. But she did both—by betting on her values, not her ego.
In this episode, we get into the real story behind her journey from Vegas fine dining to Omni La Costa. She opens up about leaving the kitchen to raise kids, coming back through heartbreak and grit, and the radical changes she’s making to leadership culture in resorts.

We talk about redefining balance, leading with empathy, and what it looks like to finally believe in yourself—without losing your edge.

This one’s for every operator who’s ever felt like they didn’t belong. Emily shows us that growth doesn’t always start with confidence. Sometimes it starts with a question: “What if I’m wrong about myself?”

To follow her work, check her Instagram @chefbrubs.

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Office Hours: Influence Fatigue — Why Your Customers Don’t Trust Your Marketing (and What to Do Instead)

Josh Kopel — Thu, 04 Dec 2025 13:00:00 GMT

In this episode, I dig into what real storytelling looks like and why so many brands get it wrong. Authenticity is not a vibe, it is evidence. Your audience can feel the difference between polished propaganda and the truth. I explain why showing your process builds more trust than any perfect promo ever could and how behind the scenes content can change the way people see your business. If you are trying to reconnect with your audience or rebuild credibility, this is the place to start.

Takeaways

Shop floor storytelling can rebuild credibility.
Authenticity is evidence, not just a vibe.
Polished content without process appears as propaganda.
Identical restaurant marketing leads to audience distrust.
Behind-the-scenes content increases engagement.
People crave permission to trust brands.
Stripping back promotional content can boost engagement.
Engagement can triple with authentic content.
Social media feeds are often overly polished.
Transparency is key to audience connection.

Chapters

00:00 Introduction to Hospitality Insights

00:56 Building Credibility Through Process and Proof

Ditch the Storefront: Michael Russo on Going Where Customers Are, Failing with Discipline, and Building a Franchise That Scales

Josh Kopel — Tue, 19 May 2026 12:00:00 GMT

What if the biggest mistake in your business model is having a fixed address?

Most operators spend their careers fighting for foot traffic. Michael Russo went the other direction. As the Chief Growth Officer of Wild Bill’s, he bought a veteran-founded craft soda brand and scaled it into a 60-wagon franchise popping up at over 500 events a year nationwide.

In this conversation, we get into why going where your customers already are is more scalable than trying to attract them, how to fail with discipline instead of just failing fast, and why direct customer conversations will teach you more than any analytics dashboard.

If you're rethinking your revenue model or looking for a smarter path to scale, this one is worth your time.

To learn more about Wild Bill’s and their franchise opportunities, visit drinkwildbills.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

No Classics, No Apologies: Jenn Saesue & Chat Suansilphong on the Identity-First Strategy That Built Their Empire

Josh Kopel — Fri, 29 May 2026 12:00:00 GMT

What if the fastest way to stand out in a crowded market is to say no to the one thing everyone expects?

Jenn Saesue and Chat Suansilphong didn’t just open another Thai restaurant, they rejected the playbook entirely. No pad thai. No bloated menu. Just a clear point of view and the conviction to back it up.

In this episode, we get into how complementary skill sets—not identical ones—became their competitive edge, why hiring experts early (especially around money) gave them control instead of costing it, and how they used data like a weapon to run smarter, not harder.

If you’re tired of playing it safe and blending in, this is the conversation that will challenge how you build, hire, and position your brand.

To learn more about Fish Cheeks and Bangkok Supper Club, visit fishcheeksnyc.com and bangkoksupperclubnyc.com.

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Turning a $3000 Investment Into a Billion Dollar Company: Ken Grossman, founder of Sierra Nevada Brewing

Josh Kopel — Tue, 13 Jul 2021 12:00:00 GMT

In our conversation together we talk about what it took to survive in those early days and the critical decisions he made along the way to become the king of craft brewing.

For more on Sierra Nevada go to https://sierranevada.com

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Your Tech Is Costing You More Than Labor. Ankit Gupta on Building a System That Actually Makes You Money

Josh Kopel — Tue, 02 Dec 2025 13:00:00 GMT

What if the biggest threat to your restaurant isn’t bad food or poor service—but bad tech?

That’s the bet Ankit Gupta is making. After shaping food delivery at tech companies globally, he saw a blind spot no one was fixing: restaurant tech was leaving restaurants behind.

Now he’s leading the product team at Otter, and his mission is clear: to completely redefine what a restaurant point of sale system is and how it can holistically serve the changing needs of restaurants today.

In today’s conversation, he shares why POS systems should be more than a way of collecting revenue–they should be creating new revenue opportunities, how data and marketing can work together through automation to scale your brand, and what operators can learn from manufacturers to scale profitability.

This is more than a conversation about tech—it’s a conversation about identity, resilience, and realizing that the tools that will free us in the future already exist today.

To learn more about Otter and the most powerful restaurant operating system ever created, visit tryotter.com.

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Stop Running a Restaurant—Start Running a Business: Roger Beaudoin on Systems, Sales, and Scaling Culture

Josh Kopel — Tue, 20 May 2025 12:00:00 GMT

Most operators are stuck running restaurants. Roger Beaudoin teaches them how to run businesses. A 23-year restaurateur turned global coach and the founder of Restaurant Rockstars, Roger has helped thousands of owners escape burnout by installing the systems, culture, and leadership that scale. In this episode, we break down his approach to profitability, his secret to 96% staff retention, and why the difference between success and struggle often comes down to one thing: mindset. To learn more about Restaurant Rockstars and grab a copy of his book Rock Your Restaurant, visit https://www.restaurantrockstars.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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The Hidden Gold in Your Restaurant: Kirk Grogan on Using Tips to Drive Culture, Retention, and Profit

Josh Kopel — Fri, 27 Jun 2025 12:00:00 GMT

Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, and operational clarity. In this episode, we break down why tip strategy is leadership strategy, how transparency builds trust and performance, and what happens when your team feels seen, paid, and empowered. If you think tip management is just about math, this conversation will blow your mind. To learn more about how TipHaus is transforming tip management into a tool for growth, click here.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Scaling through Community Engagement: Daniel Rickenmann on What Restaurants Can Learn From Politicians

Josh Kopel — Tue, 10 Feb 2026 13:00:00 GMT

What if running a restaurant is the best leadership training program in the world? Mayor Daniel Rickenmann believes it is.

Before becoming Mayor of Columbia, South Carolina, Daniel built his career in hospitality, managing teams, navigating high-pressure service environments, and learning how to lead when outcomes are public and unforgiving. Those lessons didn’t stay in the kitchen. They followed him into city leadership.

In this conversation, we explore why hospitality creates sharper leaders, how failure becomes leverage when handled correctly, and what operators can learn from public-sector decision-making. We also break down why authenticity outperforms image, why empowering employees drives real ownership, and how “success leaves clues” when leaders pay attention.

If you’ve ever felt the pressure of leading people, managing conflict, or carrying responsibility for outcomes, this conversation goes far beyond restaurants.

To learn more about Daniel’s background, leadership work, and community initiatives, visit rickenmannformayor.com.
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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

From Trauma Surgeon to Taco Tycoon: Mohammad Farraj on Risk, Reinvention, and Experience-First Growth

Josh Kopel — Tue, 18 Nov 2025 13:00:00 GMT

What if the stable path isn’t the right one?

Mohammad Farraj was on track to be a trauma surgeon. Instead, he left medicine to launch a taco truck—against family expectations, cultural pressure, and common sense. That truck became Talkin’ Tacos, a fast-casual franchise now operating in seven states.

In this episode, Mohammad shares what pushed him to walk away from a “safe” life, how a teenage TikTok creator sparked their first viral moment, and why obsessing over experience—not just food—created a brand that keeps growing.

This is for any operator who’s ever felt the pull to start over and build something real.

To learn more about Talkin’ Tacos and their nationwide expansion, visit talkintacos.net.

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Forget Loyalty—Build Fandom: Chris Smith on Growing Zunzibar with Simplicity, Purpose, and Relationships

Josh Kopel — Fri, 04 Jul 2025 12:00:00 GMT

Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose has helped him create a brand that resonates with customers, team members, and franchisees alike. In this episode, we dive into why fandom beats loyalty, how to build an operation that scales without breaking, and how your personal purpose can power your business growth. To learn more about Zunzibar and how they’re blending fast casual with a bar-driven experience, visit https://www.zunzibar.com. Chris’s story is proof that when you keep it simple and lead with purpose, the result is a brand people don’t just visit—they love.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Tech Innovations from Restaurant Royalty: Alex Canter of Canter's Deli and Ordermark

Josh Kopel — Tue, 01 Jun 2021 12:00:00 GMT

I often wonder what the next generation thinks when they look at the way we do business. They grew up with the internet as a part of their daily life and they go to work in restaurants with POS systems older than they are. Well, it appears they've had quite enough of that...

Alex Canter is a new breed of restaurateur working to fix the problems he sees within the industry by creating the solutions himself. Today we discuss the tech he created to serve his own needs and how we, as an industry, can benefit from his efforts.

For more on his projects go to http://www.cantersdeli.com and https://www.ordermark.com

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Tools & Tactics to TurboCharge Your Restaurant: Afsheen Afshar of Pilot Wave Holdings

Josh Kopel — Tue, 18 May 2021 12:00:00 GMT

You've heard me say it before, as an industry I think there's a ton to be learned from the experts outside of our industry. Today we chat with Afsheen Afshar, who proves me right.

Afsheen is in the business of taking good companies and making them great and in recent years, has turned his attention to the restaurant industry.

Today we run through the tools and tactics he uses to take restaurant concepts to the next level.

For more on his company go to www.pilotwaveholdings.com

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The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/

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The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

The Connection Hack: Pepper Baumer on Building a Relationship-Based Empire

Josh Kopel — Tue, 30 Sep 2025 12:00:00 GMT

What if your factory was idling, your shelves were empty, and your business had just lost $15 million—and you still chose not to lay off a single person?

That’s the line Pepper Baumer drew. As the third-generation CEO of Crystal Hot Sauce, he inherited a 100-year-old legacy—and nearly watched it collapse under the weight of supply chain failure, market loss, and generational transition. But instead of shrinking, he stood firm.

In this episode, we get into the decision that nearly cost him everything—and why he says it saved the company. Pepper shares why one $100K social media experiment rewired their marketing strategy and how he’s introducing a century-old product to an entirely new generation.

This one’s for operators who believe legacy doesn’t mean stuck—and that people come before profit, even when it hurts.

To learn more about Crystal Hot Sauce, visit crystalhotsauce.com

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Competition Isn’t Your Biggest Threat: Jean-Pierre Lacroix on the Power of Relevance

Josh Kopel — Tue, 23 Sep 2025 12:00:00 GMT

What if your restaurant’s biggest threat isn’t your competition—it’s your own irrelevance?

Jean-Pierre Lacroix has spent decades helping brands regain their footing after losing touch with what made them matter.

In today’s conversation, we unpack what’s killing restaurant loyalty—and it’s not what you think. Jean-Pierre argues that operators are over-indexing on price and efficiency, while starving their brand of emotional connection. We get into how to build a restaurant that creates memories, not just meals; why frequency is the new frontier of growth; and how to design an experience so strong, your customers do the marketing for you.

This isn’t about promotions. It’s about staying relevant, meaningful, and unforgettable.

To learn more about his work in brand transformation, visit sld.com

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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LA Chef Conference on how to build community within our industry

Josh Kopel — Tue, 20 Sep 2022 12:00:53 GMT

Brad Metzger has been the glue binding our industry together for more than a decade. He and his team have helped set the trajectory for countless chefs, owners and operators, helping them build the teams they need to thrive.

He’s one part career counselor, one part therapist and one part big brother, and when he decided to bring our industry together by creating a first of its kind conference in Los Angeles, everyone was impressed but no one was surprised. Today we sit down with him, his partner in crime Jacqui and celebrity chef Burt Bakman to discuss what it takes to create community and why it’s desperately needed at this moment.

For more on LA Chef Con visit https://www.lachefconference.com

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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New Service Standards: Mike Connelly of Urban Plates

Josh Kopel — Fri, 18 Mar 2022 12:00:00 GMT

We know that there's restaurant tech out there that can make our jobs easier. There's tech out there that makes our customer's job a bit easier too.

But, is there tech out there that can help us scale our organization, making a single unit restaurant run like one of the big guys?

As it turns out there is and today we're chatting with Mike Connelly of Urban Plates who will break down the tech they've built and the tech they used to scale this small startup into a competitive restaurant chain.

For more on Urban Plates visit https://urbanplates.com

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Public Relations Masterclass: Jeff Smith & Jill Sandin of JS2 PR

Josh Kopel — Fri, 05 Jun 2020 12:00:00 GMT

Storytelling is central to the restaurant experience and, what guests love most whether they realize it or not, is the story we're telling within the four walls of our restaurants. But how does that story translate outside of those 4 walls and what stories should we be telling post-pandemic. We cover all of that and much more on today's show with Jeff Smith and Jill Sandin of JS2 in Los Angeles, one of the premier hospitality public relations firms repping everyone from Starbucks to famed restaurant Juniper and Ivy.

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SHOW NOTES

The secrets to success in the restaurant business
Understanding who we are in the market place
Having a deeply interesting story to tell
Not being all things to all people
We must understand the connection between food, service, excitement and experience
Solid business practices and managing the P&L
Food is deeply personal
Food memories drive our relationship with restaurants
Client USP is the basis of great PR
They do a branding exercise to understand the core essence of the restaurant
Finding the tiny stories and a-ha moments that make the restaurant unique
PR is very competitive
The media is demanding and jaded
LA is saturated with great food stories and food personalities
Standing out in the crowd
Find the one story that gets heads nodding or touches the heart
Follow the love/passion and you will find the story
Covid19 aftermath is like 9/11
JS2 PR started 3 weeks before 9/11
We are all in it together
The world is in mourning
We must communicate in a delicate way
Communicating during a crisis
Skillful storytelling is key
We must be respectful and authentic
Stay away from icky salesman
Difference between information and promotion
4 phase approach to PR during Covid19
Examples of PR during this time
Saikai Ramen Bar - used remaining inventory to make ramen for local police and fire stations
Dog Bakery - delivered dog food for free to local community
Pasta Sisters - found other jobs for staff to keep them on payroll so they can still receive health benefits
Practical advice for reopening
What is your objective in this moment?
We must be sensitive to the mood of the customer
Fear makes people react in ways we can’t predict
Trim hours and menu if needed
Invest in excellent service
Prioritizing storytelling
The more personal the better
How to get more media coverage
Hospitality industry is in the news cycle a lot because of being the hardest hit during the pandemic
Focus on stories of courage, compassion, and/or creativity
Predictions for consumer behavior after the pandemic
People are longing for connection
They want to come back to restaurants and bars
Consumers will be looking for places that make the very best food in the very best way
High expectations

Become a Game Changer: Join Our Community

Josh Kopel — Thu, 15 Oct 2020 12:00:00 GMT

Staring down the barrel of a 60% permanent closure rate...It's time to fix what's broken.

It’s time to change the game.

The hospitality industry is at a pivotal point and it has becomes painfully obvious that business acumen and strategic planning will matter just as much as resilience.There's no shortage of resources ranging from how to apply for loans to how to negotiate with your landlord.

At some point, we will turn our sights towards the future and, when that time comes, we’ll need to the tools and strategies to thrive, not just survive.

In the hospitality industry, we fix our own problems. This is no different.

We’ve created a group called The Hospitality Game Changers

It’s on Facebook, a platform you already use daily

It’s a space just for us where we’re tackling the most difficult issues facing our industry and creating solutions.

It’s updated daily with the most compelling audio, written and video content to make sure you’re plugged in to what’s going on today and what can help us tomorrow.

It’s quick, easy and free to join.

Just click here or login to Facebook and search Hospitality Game Changers in the search bar.

Click join and you’re all set.

We can’t change the cards that we are dealt, but we can change how we play the game.

Burnout Isn’t a Badge: Ahu Hettema on Risk, Reinvention, and Building Restaurants That Work

Josh Kopel — Tue, 16 Sep 2025 12:00:00 GMT

Ahu Hettema didn’t hedge her bets—she burned the boats. No Plan B. No safety net. Just a belief that betting everything on one restaurant could rewrite her life. And it did. But not through stubbornness. Through adaptation.

In this episode, Ahu breaks down how listening—really listening—to her guests saved her concept, why comfort matters more than cuisine, and how leadership based on likability, not fear, created a team that shows up like it’s opening night, every night.

This is for every operator who’s done the math and knows the numbers don’t work unless the heart of the place does.

For more on Istanbul Hawaii and her story, visit istanbulhawaii.com

Living Your Best Life: Warren Rustand

Josh Kopel — Fri, 19 Aug 2022 12:00:06 GMT

Warren Rustand is the most successful human I know. Warren is a basketball hall of famer, he's served US presidents, been the CEO of 10 companies and mentor to countless CEO's and, candidly, he's been an amazing father, husband and friend. Today, Warren will give you the tactics, tools and strategies he's used to live the life of his dreams.

For more on Warren or to buy his book visit https://warrenrustand.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Setting the Standard: Suzanne Goin of AOC

Josh Kopel — Tue, 17 May 2022 12:00:06 GMT

If every restaurant is a snowflake, unique and special in its own way, then so is every chef and restaurateur. Chef Suzanne Goin is a total original. From the way she thinks, to the way she runs a restaurant to her advocacy work, the chef is on a whole other level.

Today we chat about the choices she's made that have led to her massive success and her plan to continue innovating into the future.

For more on the chef and her projects visit https://www.aocwinebar.com

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Mastering Soft Skills: Carrie Luxem of Restaurant HR Group

Josh Kopel — Fri, 10 Jun 2022 12:00:33 GMT

You don't know what you don't know. What kept me up at night, no matter how many hours I put in at the restaurant, were people problems. How am I going to keep the good ones? What's a painless way to get rid of the bad eggs? And how do I make sure everyone is rowing in the right direction?

I feel like I always lacked the resources when it came to human resources.

That's why I was so excited to chat with Carrie Luxem. She specialized on creating leaders and building teams. Today she runs of through the fundamentals of what a successful people program looks like and how we can implement it in a cost effective way.

For more on Carrie go to https://carrieluxem.com

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Divide and Conquer: Michael Mina and Patric Yumul of the Mina Group

Josh Kopel — Tue, 03 May 2022 12:00:32 GMT

Michael Mina is the best in the biz. He's mastered excellence at scale. What's equally impressive is that he's done it alongside his partner Patric Yumul for the last 20 years.

For more on the Mina Group go to https://www.michaelmina.net

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Tackling Trends: Shawn Lalehzarian of The Red Chickz

Josh Kopel — Fri, 20 May 2022 12:00:42 GMT

What if, when you started your entrepreneurial journey, you had a playbook that guaranteed your success? Would you follow it religiously or would you deviate when inspiration strikes?

Shawn Lalehzarian had that playbook. After opening countless restaurants for big brands he went independent and paired a winning plan with a top trend to create a powerhouse restaurant.

In today's conversation we talk about the essential elements of the plan that led to his massive success despite a global pandemic.

That's Shawn Lalehzarian. For more on The Red Chickz visit https://www.theredchickz.com

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Figuring Out the Future: Jonah Bliss of Curbivore

Josh Kopel — Tue, 01 Mar 2022 13:00:00 GMT

What's that one thing that causes a restaurant to close? Well that's just the thing isn't it. There isn't just one. As restaurateurs we're affected by thousands of variables from weather to workforce and from competition to supply chain. How do we navigate our businesses through these murky waters?

That's the question Jonah Bliss is trying to figure out. Jonah is the founder of Curbivore, a conference working to help restaurant find the path of least resistance as they navigate overwhelming demand, supply shortages, city regulations and an evolving marketplace. Today we talk about what he's built and what he's learned along the way.

To get a free ticket to Curbivore be sure to click the link the show notes.

www.eventbrite.com/e/205235293287/?discount=FullComp

A Hard Look in the Mirror: Jason Vincent of Giant

Josh Kopel — Fri, 25 Jun 2021 12:00:00 GMT

When we reflect upon the overall failure rate within our industry and when we look at the current labor crisis we're facing, it easiest question to ask is "Who's to blame?"

The hardest answer to stomach is "us". To one degree or another, as an industry, we've dug the hole we find ourselves in.

But that's just the bad news. The good news is that means we're in the drivers seat.

Today we chat with Jason Vincent, a talented chef and restaurateur who has taken the time to look into his past to ensure a better future for himself and his team.

For more on the chef's restaurant visit www.giantrestaurant.com

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Office Hours: Events Are Fake Marketing

Josh Kopel — Thu, 16 Oct 2025 12:00:00 GMT

In this episode, I dive into how to turn restaurant events into true profit centers instead of simple marketing stunts. I explain why events should be treated as products with clear margins and measurable results, and how that mindset shift can transform your bottom line. I walk through the systems I use to plan, price, and evaluate events so they drive both revenue and brand loyalty.

Takeaways

Events should make money twice: at the ticket sale and through repeat customers.
A great event is a product with a defined cost and profit margin.
Hope is not a strategy; measurement is essential for success.
Predictability in events leads to increased profitability.
Full rooms do not guarantee profit; focus on fat margins instead.
Every event should have a clear conversion goal.
Delete 'awareness' from marketing vocabulary; prioritize revenue.
Audit past events to understand profitability.
Create a 12-month event calendar with repeatable, profitable events.
Reprice events for margin, not just fill rate.

Chapters

00:00 Introduction to Restaurant Marketing Strategies

01:50 Transforming Events into Profit Centers

05:44 Actionable Steps for Event Profitability

Chef Rob Rubba on Redefining Sustainability

Josh Kopel — Tue, 10 Jun 2025 12:00:00 GMT

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that’s great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today’s conversation we sit down with the chef to discuss how he architected the life and career of his dreams through the intentional peeling away of everything that did not serve him, his team, or the environment. For more information on the chef and his restaurant, visit https://www.oysteroysterdc.com/

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Takeaway: The $72,000 Hiding in Your Restaurant

Josh Kopel — Fri, 23 Oct 2026 12:00:00 GMT

What if your next $72,000 is already sitting on your guest list?

Chasing new faces feels like growth. The faster money is in the people who already know you, and they need a reason to return sooner.

In this takeaway, I break down how to capture guest data with access instead of discounts, why splitting your list into frequent, infrequent and lost guests lifted one client’s visit frequency by 22%, and how to give guests a reason to book their next visit before the last one fades.

If you’re spending on ads while your regulars drift, fix the list first.

That’s this week’s takeaway. To build the marketing team that segments your list and brings guests back for you, visit restaurantbusinessschool.com.
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Your Market Doesn't Matter: How David Utterback Built a Sushi Empire in a Landlocked State

Josh Kopel — Tue, 03 Feb 2026 13:00:00 GMT

Most chefs want more creativity. David Utterback wanted more control.

After 13 years helping grow a sushi brand from one shop to a $175M empire, he walked away to build something of his own. What he learned? Great food is only part of the puzzle. In this episode, David shares how he’s applying big-brand systems to small-scale restaurants, with a relentless focus on profit, precision, and sustainability.

We get into why scaling doesn’t always mean selling more, how he trimmed labor without killing creativity, and the spreadsheet moment that made him rethink growth altogether.

This episode is for those of us who are tired of working harder just to make less, and ready to start running a restaurant like a business.

To learn more about Yoshitomo and his growing group of restaurants, visit yoshitomo.com.

_________________________________________________________

Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Lisa Dahl on Building an Empire and a Legacy

Josh Kopel — Tue, 26 Aug 2025 12:00:00 GMT

I always looked at the big restaurant groups out there with envy.

How amazing must it be to own 6, 8, or more locations? At what point do you get rich? At what point do you go from backup dishwasher to brand evangelist. Chef Lisa Dahl has grasped the brass ring.

Over the last two decades, she’s built a restaurant empire. In today’s conversation, we look back on what got her to where she is today and where she’s headed next.

For more information on the chef and her restaurant group, visit https://www.dahlrestaurantgroup.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Scaling Up: Verne Harnish, Serial Entrepreneur

Josh Kopel — Tue, 27 Oct 2020 12:00:00 GMT

The greatest lesson I’ve ever learned is that personal development is professional development. I learned that lesson and countless others from Verne Harnish and the platforms he’s created. Verne has spent his life trying to support the endeavors of Entrepreneurs just like you and me.

In these difficult times we need guidance from the best teachers out there. That’s why I asked Verne to be on the show.

Links

Scaling Up

Wolfgang Puck's HBR article

Margaret Heffernan

Verne's Resources

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

Invisible Work, Unshakable Standards: Wesley Sohn on Engineering Scalable Hospitality

Josh Kopel — Tue, 13 Jan 2026 13:00:00 GMT

What if the best hospitality isn’t taught – it’s demonstrated, brick by brick?

Wesley Sohn didn’t just walk away from a promising finance career, he ran toward something deeper. Something messier. Something real. He started as a food runner, not to climb the ladder faster, but to understand the foundation better. And it shows. Today, Wesley helps lead one of the most intentional hospitality groups in the country, where culture is lived—not laminated—and SOPs don’t kill creativity, they fuel it.

In this conversation, we unpack the engineering mindset behind scalable hospitality, how real culture is modeled not mandated, the hidden value of invisible work, and what it takes to build restaurants that work, because the people inside them believe in what they’re building.

This one’s for operators who know culture is your system, and your strategy.

To learn more about Cote, visit cotekoreansteakhouse.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

No days off to true independence: Paul Denamiel on Drawing the Line

Josh Kopel — Tue, 11 Nov 2025 13:00:00 GMT

What happens when the dream starts to feel like a trap?

For Paul Denamiel, chef-owner of Le Rivage, the pandemic forced a reckoning. After decades of nonstop hustle—no days off, total immersion—he finally stepped back…and liked what he saw. Time with his wife. Peace. Clarity. And the terrifying realization that maybe, just maybe, the restaurant didn’t need him anymore.

In this episode, Paul opens up about the drug of service, the grief and growth that followed his father’s passing, and how he learned to run a restaurant without sacrificing himself in the process. He shares how failure shaped his business chops, why he rejected the spotlight even after working at Le Cirque, and how it feels to finally find someone worthy of taking the reins.

This is for every operator wrestling with legacy, identity, and the cost of doing it all.

To learn more about La Rivage, visit lerivagenyc.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Fail Hard, Build Slow: Henry Rich on Long-Term Strategy and the End of Easy Wins

Josh Kopel — Fri, 07 Nov 2025 13:00:00 GMT

What if your biggest failure was the reason your next move actually worked?

That’s the story of Henry Rich—former candy entrepreneur turned neighborhood restaurateur—who’s spent the last 15 years building one of Brooklyn’s most beloved hospitality groups. He didn’t start with a restaurant pedigree or investor backing. He started with recession scars, a cheap lease, and a gut-level belief in community over concept.

In this episode, Henry unpacks how early failure gave him an “unfair advantage,” why occasion matters more than aesthetic, and the brutal economics of opening restaurants in 2025. We get into unit economics, location strategy, and why most restaurateurs are scaling too fast—and paying for it later.

This is for operators who’ve been burned, who are building back, or who are trying to play the long game in a short-term world.

To learn more about the Oberon Group and their work in Brooklyn and beyond, visit theoberon.co.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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AI Isn’t Replacing Your Team, It’s Saving Them: Devana Bhargava on Tech That Respects Hospitality

Josh Kopel — Tue, 21 Oct 2025 12:00:00 GMT

What if AI could make your restaurant more human, not less?

That’s the bold idea Devana Bhargava is betting on. As a product leader at Yelp, she’s rethinking restaurant tech from the inside out—building tools that support staff instead of replacing them.

In this episode, we dig into the design philosophy behind Yelp Host, why your Yelp page converts better than your Instagram, and how Devana’s team builds with operators, not just for them. She shares the questions that unlock real insights, the AI features that are actually working, and why independents are outpacing the big guys with smarter tech.

This one’s for every operator who’s tired of tech that gets in the way—and ready for tools that finally get it right.

To learn more about how Yelp is supporting restaurants with human-first tools, visit restaurants.yelp.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Geoff Alexander on Leveling Up Leadership Skills

Josh Kopel — Fri, 05 Sep 2025 12:00:00 GMT

In this far reaching conversation we discuss the essential elements of leadership, how to build a brand from the ground up, turnaround strategies for struggling brands, and how to outsmart the competition.

For more information on Wow Bao, visit https://www.wowbao.com/.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Why He Refuses to Market and Still Sells Out: Giancarlo Pagani on Experience-First Restaurants

Josh Kopel — Fri, 15 Aug 2025 12:00:00 GMT

What if the best restaurant marketing isn’t digital—it’s emotional?

Giancarlo Pagani has built some of the most talked-about restaurants in LA, not with ads or gimmicks, but with atmosphere.

In this episode, we get into the blueprint behind Mother Wolf’s success, why frequency—not first-timers—is the real metric to chase, and how to design concepts where guests don’t just eat—they escape.

This episode is a wake-up call for every operator chasing virality over loyalty.

For more on his projects, visit https://motherwolfla.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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How To Scale : Ensuring Profitability with Michael Mina

Josh Kopel — Fri, 23 May 2025 12:00:00 GMT

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Balancing Creativity and Tradition: Eldredge and Tyler Ropolo on Reinventing Italian Dining

Josh Kopel — Fri, 03 Jan 2025 15:44:08 GMT

Family businesses are the backbone of the restaurant industry, but they come with unique challenges and opportunities. Eldredge and Tyler Ropolo of Washington Street Hospitality have taken their family’s vision to new heights, blending timeless Italian traditions with modern hospitality innovation. In today’s conversation, we explore their unconventional journey from Italy to Newport and beyond, the lessons learned from balancing personal passions with business practicality, and how they’ve created restaurant concepts that feel as personal as their own homes. If you’ve ever wondered how to grow without losing authenticity, this episode is a masterclass. For more information on Washington Street Hospitality and their concepts, visit https://www.washingtonstreethospitality.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Hamed Mazrouei on transforming your POS data into a marketing machine

Josh Kopel — Fri, 02 Aug 2024 14:34:45 GMT

Today is a great day because today I got to sit down with my friend, Hamed. There are so many things that I love about this guys but–above all others–Hamed is relentless. In another life, I’m sure he was a prolific restaurateur. In this life, he’s a technologist and an entrepreneur working to solve the foundational issues within our industry. Today we sit down to discuss how he’s building a POS system built to put me out of business. I teach restaurant marketing, Hamed’s Milagro point of sales has mastered marketing. We dig deep to discuss why he felt the need to build Milagro and why he’s chosen to give it away for free to restaurants.

For more information on Milagro POS, visit, https://www.milagrocorp.com/fullcomp/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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The Takeaway: Your Guests Didn't Leave. They Forgot You

Josh Kopel — Fri, 18 Sep 2026 12:00:00 GMT

What if your regulars didn't leave you? What if they just forgot you exist?

Most operators spend the year buying strangers while the people who already love them go quiet. The problem is memory, and memory is cheap to fix.

In this takeaway, I break down why a guest who visits once a month is worth $720 a year and double that at twice a month, why a reminder beats a reward every time, and how a pre-loaded year of signature events kills the pressure to invent something new every month.

If you have a mailing list you never use, this is the fastest money in your building.

To build the marketing team that sends those reminders for you, visit restaurantbusinessschool.com.

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The Takeaway: Build a Club, Not a Loyalty Program

Josh Kopel — Fri, 02 Oct 2026 12:00:00 GMT

What if your loyalty program is the reason your guests feel nothing?

Punch cards and points reward a transaction. Guests want to belong to something, and a free appetizer on the tenth visit gives them nothing to belong to.

In this takeaway, I break down how one restaurant scrapped a 3,000-member rewards program nobody used and rebuilt it as a club, why access and recognition drove a 30% lift in spend per visit and doubled visit frequency, and why being known by name matters more to your best guests than any reward you could print on a card.

If you're running a program your guests ignore, this is where you start rebuilding it.

That's this week's takeaway. To build the marketing team that brings your best guests back more often, visit restaurantbusinessschool.com.
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Mike Mudrey: Your Restaurant Doesn't Need You

Josh Kopel — Tue, 15 Sep 2026 12:00:00 GMT

What if the reason your restaurant runs on you is that you keep showing up?

Mike Mudrey bought a crêperie in East Lansing with no restaurant experience and a corporate job he had no intention of leaving. Nine years and four locations later he still has both, and one of his restaurants sits over an hour from where he lives. Never being able to work the floor is what forced him to build systems instead of habits.

In this conversation, we get into why every question you answer twice should become a system, how prepaid and pre-selected bookings drove his no-shows and food waste close to zero, and why the money was never in the crêpe.

If your operation stops working the week you take off, this one is for you.

To learn more about The 601 Group and their portfolio, visit 601-group.com.

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The Takeaway: You're Selling the Wrong Thing

Josh Kopel — Fri, 16 Oct 2026 12:00:00 GMT

What if the most profitable business in your restaurant is the one you only take when the phone rings?

Most operators pour everything into the dining room. In my own restaurants, in-house dining netted 10 to 12% in its best months, while events cleared 30 to 35% out of the same kitchen.

In this takeaway, I break down how going outbound took my fine dining events revenue from $250,000 to $1 million in 12 months, why the person booking your corporate event is buying peace of mind, and the one call list you can start working this week.

If you're waiting for catering to find you, you're leaving your highest-margin revenue on the table.

That's this week's takeaway. To build the marketing team that brings your best guests back more often, visit restaurantbusinessschool.com.

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Felipe Riccio: Kill the Entire Menu Twice a Year

Josh Kopel — Fri, 11 Sep 2026 12:00:00 GMT

What if the only reason your guests came once is that nothing changed after they left?

Felipe Riccio is chef and partner at Goodnight Hospitality in Houston, TX. At his restaurant March, his tasting menu restaurant, the entire menu is thrown out twice a year and rebuilt around a different corner of the Mediterranean. He is twelve seasons in. He will tell you it is probably not a winning formula.

In this conversation, we get into why a concept nobody can repeat back to you will never travel, how discipline and paperwork are what buy a chef creative freedom, and what it costs to close a restaurant for two weeks twice a year on purpose.

If your guests like you but do not come back, this is a great place to start.

To learn more about Goodnight Hospitality, visit goodnighthospitality.com.

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The Takeaway: Nobody Ever Wished They Paid Less

Josh Kopel — Fri, 25 Sep 2026 12:00:00 GMT

What if the guest you're pricing around doesn't exist?

Across tens of thousands of guest reviews, nobody has ever complained about paying too little. What shows up is that something felt too expensive. That is a verdict on value, and cutting the price will not fix it.

In this takeaway, I break down why the regular you're afraid of isn't watching your menu, how I raised the price of one item a week for six weeks and got zero pushback, and why $16 and $18 land the same way while $19 and $21 do not.

If you've known for a year that an item is underpriced and still haven't touched it, this one is costing you every week you wait.

To build the marketing team that raises your check average for you, visit restaurantbusinessschool.com.
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Al Lucas: Go Work for a Chain

Josh Kopel — Fri, 04 Sep 2026 12:00:00 GMT

What if the fastest way to become a great independent operator is to go work for a chain?

Al Lucas spent 21 years at Chart House, starting as a dishwasher and leaving as a vice president. He took that to Stephen Starr, then to Defined Hospitality, where Kalaya just won Outstanding Restaurant at the 2026 James Beard Awards. When a young cook asked him for career advice, Al told him to get out of independent restaurants as fast as possible.

In this conversation, we get into the fundamentals most independents never get taught, how Al and his partners choose who is worth building a restaurant around, and why the room at the Beard Awards is full of operators who will be gone within a year.

If you learned this business by figuring it out alone, this will show you what you missed.

To learn more about Defined Hospitality, visit definedhospitality.com.

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Tech That Pays You Back: Jeremy Julian on Restaurant Systems That Save Time, Labor, and Sanity

Josh Kopel — Tue, 27 May 2025 12:00:00 GMT

Restaurant tech isn’t just about bells and whistles—it’s about ROI. And no one understands that better than Jeremy Julian. With nearly 30 years in restaurant technology and operations, Jeremy has helped thousands of restaurants plug into tools that actually make life easier and businesses more profitable. In this episode, we explore how to audit your tech stack, which systems give you the biggest return, and the smartest ways to implement change without overwhelming your team. If you’ve ever wondered where to start—or restart—this conversation will save you time, money, and headaches. To dive deeper into restaurant tech and the future of hospitality systems, check out his podcast, Restaurant Technology Guys, or visit https://restauranttechnologyguys.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Telly Justice & Camille Lindsley: Repel the Right People

Josh Kopel — Fri, 28 Aug 2026 12:00:00 GMT

What if the customers you're driving away are exactly why your restaurant works?

Telly Justice and Camille Lindsley built HAGS into one of New York's most talked-about restaurants by refusing to be for everyone. An 18-seat queer fine-dining room in the East Village, a tasting-menu-only model, pay-what-you-can Sundays, and a point of view sharp enough to repel anyone who doesn't belong there.

In this conversation, we get into why planting a flag makes you more distinct than your neighbors, why you need eight reasons to be different instead of one, and why scaling a concept means getting it out of your head and into the people you train.

If you're afraid a strong opinion will cost you customers, this one will change how you think about who you're actually for.

To learn more about HAGS, visit hagsnyc.com.

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Leadership Means Letting Go: Justin Cucci on Distributing Power Across the Organization

Josh Kopel — Fri, 27 Feb 2026 13:00:00 GMT

Most restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that’s challenged conventional wisdom and redefined what restaurant success looks like. From turning historic spaces into thriving concepts to pioneering an employee-owned business model, Justin has proven that restaurants can be both financially sustainable and deeply meaningful.

In this episode, we dig into why he bet on an ESOP model, how he scaled without losing soul, and what the next decade of restaurant leadership should look like. If you’ve ever wondered how to grow without compromising your values, this conversation is for you.

To learn more about Edible Beats and how they’re reshaping restaurant culture, visit https://www.ediblebeats.com.

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Dave Shah & Camilla Caremoli: One Unforgettable Restaurant Beats Twenty

Josh Kopel — Tue, 18 Aug 2026 12:00:00 GMT

What if the operators most likely to build something unforgettable are the ones who have never run a restaurant?

Dave Shah and Camilla Caremoli had never worked a shift in hospitality before opening CasaDamí. Dave built a global tech studio and thinks in brand. Camilla comes from four generations of an Italian food family and thinks in operations. A year in, they've built the kind of room a community actually shows up for.

In this conversation, we get into why they chased one unforgettable location instead of twenty, how they learned to separate real feedback from noise, and why the relationships built inside a room outlast any menu, wine list, or buildout.

If you're an operator who believes experience is the only edge that counts, this one will challenge you.

To learn more about CasaDamí, visit casadami.com.

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Ashley Morris: Product-Market Fit Forgives Every Mistake

Josh Kopel — Tue, 25 Aug 2026 12:00:00 GMT

What if the reason you survive your own mistakes has nothing to do with how smart you are, and everything to do with your product?

Ashley Morris spent years in finance before he bought the sandwich shop he was obsessed with in college. Today he's the CEO of Capriotti's and Wing Zone. He'll tell you the real asset he bought was product-market fit so undeniable it gave him room to make every mistake in the book.

In this conversation, we get into why product-market fit forgives the mistakes that sink everyone else, why owning your data means nothing until you know what to do with it, and what actually transfers when you scale into a second brand.

If you're grinding against the current and can't figure out why, this one shows you where to look first.

To learn more about Capriotti's Sandwich Shop, visit capriottis.com.

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Chad Coulter on the blueprint to scaling a casual restaurant

Josh Kopel — Fri, 13 Dec 2024 13:00:00 GMT

Can lightning strike twice? After interviewing Chad Coulter, I’d say so. After building and successfully selling his restaurant brand Louvino, Chad is at it again with his latest creation Biscuit Belly. Today we sit down to discuss the essential elements of a scalable brand and what needs to be considered when determining the best way to grow that brand. In this masterclass we’re covering everything from joint ventures to custom plating.

For more information on Biscuit Belly, visit https://biscuitbelly.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Sava Farah: Value Pricing Is Killing Your Restaurant

Josh Kopel — Tue, 13 Oct 2026 12:00:00 GMT

What if the reason you can't make payroll is that you're still trying to compete on value?

Sava Farah fled communist Albania at five, landed in the Bronx, and opened her first Ann Arbor restaurant at 23 with no degree, no investors, and no plan beyond work ethic. Nearly twenty years later she runs The Pulpo Group, four restaurants and 400 employees, each one funded by the profits of the last.

In this conversation, we get into why she charges more and builds the value behind it, how she reads momentum instead of chasing problems, and why staying out of the investor game gave her the speed capital was supposed to buy.

If you're working harder every year and keeping less of it, this one shows you where the leak is.

To learn more about The Pulpo Group and their restaurants, visit thepulpogroup.com.
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This episode is brought to you by Guestologie. Guestologie helps multi-location restaurant groups recognize their highest-value guests the moment they walk in, so your team can deliver better hospitality and drive more visits. Built for groups running 10 or more locations. Full Comp listeners get a complimentary Invisible Guest Assessment at guestologie.com/fullcomp

Brianna Keefe: Stay In The Weeds Longer Than You Want

Josh Kopel — Tue, 29 Sep 2026 12:00:00 GMT

What if you have to go deeper into the day to day before you can ever get out of it?

Brianna Keefe spent her entire first year inside one store, open to close, writing the systems by hand and training every person who walked through the door. That year is the reason she can now be nowhere near the sixty five stores operating under her name.

In this conversation, we get into why delegation collapses when the founder steps back too early, why she hires her support team a full year before the business needs them, and why her best performing store sits in a market she would never have chosen herself.

If you are the bottleneck in your own business, this one explains how you got there.

To learn more about Toastique and the franchise opportunities she's building across the country, visit toastique.com.
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Ed Harris: Great Food Won’t Save Your Business

Josh Kopel — Tue, 06 Oct 2026 12:00:00 GMT

What if the reason nobody is walking through your door has nothing to do with what's on the plate?

Ed Harris won Chopped, spent five years at Buddakan, then left the kitchen entirely to raise his kids and build a business from home. Today he consults for hotel groups, develops spice lines for other chefs, and co-founded Flavor Bombé with Angelo Sosa.

In this conversation, we get into why good food is a small fraction of why restaurants survive, how he killed product after product without ever calling it failure, and why he measures every opportunity in time before he measures it in money.

If you're waiting to be discovered because the work is good, this one is going to sting.

To learn more about his consulting work, visit knifenspoon.com.
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Nick Wong & Lisa Lee: We Opened at 40 on Purpose

Josh Kopel — Fri, 21 Aug 2026 12:00:00 GMT

What if the smartest thing you can do for your restaurant is refuse to rush it?

Nick Wong spent twenty years in kitchens like Momofuku and UB Preserv while peers opened their own places at 28. He waited until 40, and his partner Lisa Lee left a tech career at companies like DoorDash and Facebook to build it with him. Together they opened Agnes and Sherman, an Asian American diner in Houston, on their own terms: two days off a week and staff benefits from day one.

In this conversation, we get into why patience beats FOMO in a fear-driven industry, how they engineered product-market fit for a category of one, and why they invested in their team before profitability made it easy.

If you're rushing to prove something, this one will make you slow down.

To learn more about Agnes and Sherman, visit agnesandsherman.com.

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Johanna Hellrigl: The Expensive Way Is Cheaper

Josh Kopel — Tue, 27 Oct 2026 12:00:00 GMT

What if the ingredients you're afraid to buy are actually the cheaper option?

Johanna Hellrigl opened Ama in Washington DC in June 2024 and built it without a single broadline distributor. She has never placed an order with Sysco, and she still prices competitively against restaurants across the city.

In this conversation, we get into why her sustainability decisions show up as savings at year end, how getting loud about her mission grew the business after a PR firm told her to stay quiet, and why the health of your team and your guests is now a business metric.

If you've written off better sourcing as a luxury you can't afford, this one will take your excuse away.

To learn more about Ama and her work, visit amarestaurant.bar.
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No Playbook, No Apologies: Alon Shaya on Leading with Story, Not Strategy

Josh Kopel — Tue, 16 Dec 2025 13:00:00 GMT

What if the most powerful thing you bring to your restaurant isn’t a recipe—but your story?

Alon Shaya built Pomegranate Hospitality not on a model, but on a mission: to lead with identity, not conformity. In this episode, he shares how embracing his immigrant past changed everything—from how he cooks, to how he hires, to the way he gives back. We get into the power of cultural storytelling in a commodity industry, the systems that let passion scale, and why he built an entire nonprofit around the teacher who saved his life.

This is for every operator who’s tired of chasing trends, and ready to build something real.

To learn more about Pomegranate Hospitality, visit pomegranatehospitality.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Justin Devillier: Stop Fixing What's Already Broken

Josh Kopel — Tue, 20 Oct 2026 12:00:00 GMT

What if the standard you are most proud of is the thing holding your restaurant back?

Justin Devillier has run La Petite Grocery in New Orleans for two decades, won a James Beard Award, opened a 210 seat brasserie, closed it, and is now opening Daughter's in the old Upperline space. His take on consistency is blunt. Delivering the same experience every visit is how good restaurants slide into mediocrity.

In this conversation, we get into why chasing your weaknesses drains the energy you should be putting into your strengths, what scale actually magnifies when you go from a small room to 210 seats, and why taking care of the guest is still the cheapest advantage in the business.

If you are grinding on problems and wondering why nothing is moving, this one will reframe where your effort goes.

To learn more about La Petite Grocery, visit lapetitegrocery.com.
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Ami Kassar: You Gave Away Equity for Nothing

Josh Kopel — Tue, 22 Sep 2026 12:00:00 GMT

What if the reason you gave away a piece of your restaurant is a myth you never bothered to test?

Most operators believe banks will not touch a restaurant, so they go straight to investors, credit cards, or whatever money is easiest to reach. Ami Kassar has placed over a billion dollars in small business loans, and he says the restaurant exception does not exist.

In this conversation, we get into why a line of credit belongs in your business before you need it, how the cash advance built into your point of sale locks you out of real financing, and why the monthly payment matters more than the rate.

If you have never asked whether your restaurant is bankable, this is the episode that makes you ask.

To learn more about MultiFunding and their work helping entrepreneurs find the right financing, visit https://www.multifunding.com/

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Amanda Signorelli and Nick McMillan: Legacy Doesn't Equal Profit

Josh Kopel — Tue, 01 Sep 2026 12:00:00 GMT

What if the thing you are most proud of in your business is also the thing quietly draining it?

Amanda Signorelli and Nick McMillan took over the Golden Steer in 2019, the oldest steakhouse in Las Vegas, open since 1958. Neither of them came from restaurants. They came from tech, inherited a brand with more history than margin, and had exactly one year to learn the business before COVID shut it down.

In this conversation, we get into why they rebuilt the financial model from scratch instead of fixing the old one, why none of us have any business running their own social media, and the lessons learned growing the brand to new markets.

If you are sitting on a brand people love and numbers that do not work, this one is for you.

To learn more about Golden Steer, visit goldensteer.com.

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Office Hours: Your Landlord Is Your Most Dangerous Business Partner

Josh Kopel — Thu, 13 Nov 2025 13:00:00 GMT

In this episode, I dive into one of the most overlooked parts of running a successful restaurant—the lease. I explain how rent isn’t just an expense but a performance metric that can shape your entire business. You’ll learn how to negotiate from a position of strength, build better relationships with landlords, and know when walking away is the smartest move for your bottom line.

Takeaways

Your lease can bankrupt you while you're succeeding.
Treat rent as a performance metric, not a bill.
Negotiate from proof, not panic.
Investors don't ask for discounts, they ask for upside.
A bad lease with great sales is just a trap.
Know when to walk away and leave rich.
Highlight every clause that changes over time.
Schedule a lease review with your accountant, not your landlord.
Your landlord is your most dangerous business partner.
Share this with an owner still negotiating like a tenant.

Chapters

00:00 Introduction to Restaurant Success Strategies

01:52 Understanding the Lease as a Business Tool

05:39 Negotiation Tactics for Restaurant Owners

Ariel Arce: The Spreadsheet Came Before the Concept

Josh Kopel — Tue, 08 Sep 2026 12:00:00 GMT

What if your concept should have been designed backwards, starting from the check average you need?

Ariel Arce had 16 seats and no way to predict what anyone would spend. So she solved for the number first. Sixty five dollars a head, two turns a night. Then she designed a guest experience to deliver it, down to a rule that every song has to be three minutes long.

In this conversation, we get into why she has refused to charge what the market would pay for nearly ten years, why she now plans the closing date of a business before it opens, and how the real asset in her SoHo townhouse turned out to be the three floors themselves.

If you built your concept first and hoped the numbers would follow, this one’s going to give you a better blueprint.

To learn more about Tokyo Record Bar, visit tokyorecordbar.com.

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How to Build a Restaurant That Can Scale Without Breaking: Jeff Fenster, Everbowl

Josh Kopel — Tue, 23 Jun 2026 12:00:00 GMT

What if the reason you keep breaking your own promises is that you're relying on willpower to keep them?

Jeff Fenster is the founder of Everbowl, the superfood franchise he's built across more than 30 states. Three years after his first time on the show, he's back with a sharper answer for how he actually wins: he strips out whatever gets between him and the result instead of trying to become a more disciplined version of himself.

In this conversation, we get into why your truth changes the moment your perspective does, how to treat AI as a multiplier instead of a crutch, and why building a personal brand has nothing to do with wanting to be famous.

If you're grinding on discipline and still coming up short, this one will change how you operate.

That's Jeff Fenster. To learn more about Everbowl and their franchise opportunities, visit everbowl.com.
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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Brendan and Bianca Shah: Collaborate, Don’t Compete

Josh Kopel — Fri, 24 Jul 2026 12:00:00 GMT

What if the smartest thing you can do with your single biggest advantage is hand it to the competition?

Brendan and Bianca Shah run Chado Tea Room and the wholesale arm, International Tea Importers, the family business their father Devan built into one of the engines of America's specialty tea culture. When he died in 2016, the two of them inherited a company that lived entirely in his head and rebuilt it from first principles.

In this conversation, we get into why selling their best tea to direct competitors grew the entire category and made the brand their real moat, how the wholesale and retail sides power a single flywheel, and why paring a 300-tea catalog down to its essentials is what unlocks growth.

If you're competing on product alone, this shows you what it looks like to build something nobody can copy.

To learn more about Chado Tea Room, visit chadotea.com.

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Complexity Is A Killer: Chris Schultz on Cutting the Noise to Unlock Real Growth

Josh Kopel — Tue, 28 Apr 2026 12:00:00 GMT

What if the real reason your restaurant isn’t growing… is because you’re doing too much?

Chris Schultz has built a career scaling cult brands without stripping away what made them special. Now, in his second appearance on the show—this time as CEO of Velvet Taco—he’s doubling down on a contrarian idea: most operators aren’t missing opportunities, they’re drowning in them.

In this conversation, we get into why great leaders grow through subtraction, how to identify the signals your team is giving you, and why saying no is the real unlock for growth.

If you’re chasing every new idea and still not seeing results, this episode will show you what to cut before it’s too late.

To learn more about Velvet Taco and their approach to building a cult brand at scale, visit velvettaco.com and if you enjoyed this conversation, you could also listen to Chris’s previous appearance on the show on Spotify and Apple Podcasts.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Scott Lawton on the blueprint for becoming a restaurant lifestyle brand

Josh Kopel — Tue, 20 Aug 2024 18:56:06 GMT

You walk into a restaurant and it just makes sense. It all feels right…the decor, the menus, the music and you know that they’re selling more than a meal, it’s a lifestyle. Today we sit down with Scott Lawton, the co-founder of bartaco, to discuss the foundational elements of the bartaco brand and how those elements come together to make the guest feel like they’re a part of something special.

For more information on Scott and bartaco, visit ⁠https://bartaco.com/⁠.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

⁠Yelp for Restaurants Podcasts⁠

⁠Restaurant expert videos & webinars⁠

Michael White & Bruce Bronster: Price Less, Win More

Josh Kopel — Tue, 07 Jul 2026 12:00:00 GMT

What if the reason your margins are tight has nothing to do with efficiency and everything to do with strategy?

Chef Michael White held five simultaneous Michelin stars under the Altamarea Group before co-founding BBianco Hospitality Group with hospitality attorney Bruce Bronster in 2020. Together, they run a restaurant company that deliberately prices below the competition and still gets guests back three and four times a week because of it.

In this conversation, we get into why their three C's, cuisine, consistency, and conviviality, are the real operating system behind a loyal guest base, how volume answers margin problems that efficiency never can, and why knowing your lane inside a close partnership is the thing that keeps the business from falling apart.

If you're still chasing 20% margins and losing guests in the process, this one lands where it counts.

That's Chef Michael White and Bruce Bronster. To learn more about BBianco Hospitality Group, visit bbiancohospitality.com.

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Office Hours: Dominate Google without writing a single blog post

Josh Kopel — Thu, 10 Jul 2025 12:00:00 GMT

In this episode, I tackle the current state of SEO and why traditional strategies can be both expensive and ineffective. Instead, I share a smarter approach I call “SEO jacking”—a method that boosts visibility by partnering with established local media and influencers. It’s all about giving restaurant owners practical, actionable ways to build their online presence without relying on costly SEO tactics.

Takeaways:

Most restaurant owners think they need more guests.
Profit isn't random, it's engineered.
SEO is often seen as too expensive or exhausting.
Traditional SEO is slow, expensive, and unreliable.
Partnering with top-ranking sites is more effective than outranking them.
SEO jacking boosts credibility and visibility quickly.
Media folks are more likely to write about you after a great experience.
Crafting win-win pitches is essential for collaboration.
Google wants trusted sources, so borrow their credibility.
Visibility can be achieved faster than traditional blogging methods.

Chapters
00:00 Introduction to Full Comp and Profitability Masterclass
01:48 The Relevance of SEO in the Restaurant Industry
05:36 SEO Jacking: A New Approach to Visibility

Peter Wright: Stop Chasing New Customers

Josh Kopel — Fri, 05 Jun 2026 12:00:00 GMT

What if the biggest risk in scaling your restaurant isn’t the market, but the people you trust to grow it?

Peter Wright has spent decades inside brands like Starbucks, Panera, and now Jollibee, building systems that scale through people. But what he’s learned is simple: most operators focus on experience and capital, while the best brands optimize for something far less obvious.

In this conversation, we get into how to identify franchise partners who will actually protect and grow your brand, why humility beats track record, and how values move from posters on a wall to decisions on the floor.

If you’re thinking about scaling through people, this is the filter you didn’t know you needed.

To learn more about Jollibee Group North America and their expanding franchise program, visit jollibeefoods.com.

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How to Build a Restaurant That Can Grow Profitably: Randy Sharpe, Wahlburgers

Josh Kopel — Tue, 16 Jun 2026 12:00:00 GMT

Most operators think growth means adding more. More menu items. More locations. More channels. More promotions. More complexity.

Randy Sharpe’s approach at Wahlburgers was the opposite.

When Randy stepped into the CEO role, the brand had 17 menus across roughly 98 outlets. Some locations were creating more pain than profit. Some models were diluting the brand. The business did not need more complexity. It needed more clarity.

In this episode, Randy breaks down the fourth question every operator has to answer: can this restaurant grow without becoming harder to run?

We talk about simplifying menus, defining operating models, testing new products, growing catering, investing in better systems, building franchisee buy-in, and using field support to create compliance. Randy also explains why cutting what is not working can be the most important growth decision an operator makes.

This is the episode for operators who want to grow revenue without adding chaos.

To go deeper, download the free 2026 Restaurant Playbook at joshkopel.com/square

_________________________________________________________

Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Office Hours: How to know when it’s time to open the next location

Josh Kopel — Thu, 21 Aug 2025 12:00:00 GMT

In this episode, I discuss the common pitfalls in restaurant marketing and the importance of having solid systems in place for growth. I emphasize that successful scaling requires a business that can operate independently of the owner and a clear plan for replication. I also share how to test readiness for expansion and highlight the significance of understanding financial metrics before making growth decisions.

Takeaways:

Most restaurant marketing fails because it's built on guesswork.
Growth isn't earned through vision, it's earned through replication.
If you can't replicate your profit, you're just cloning chaos.
The business must be leader-proof before it can be location-proof.
Scaling isn't about momentum. It's about predictability.
Walk away from the restaurant for three days and see what breaks.
You're building a machine so that you can build your dream.
If you don't know your math, then you're scaling fiction.
Assign ownership, create documentation, and build your replacement strategy.
Tell a friend who's thinking about opening another location.

Chapters
00:00 Introduction to Restaurant Marketing Challenges
02:44 The Importance of Systems for Growth
05:38 Testing Readiness for Expansion

Philippe Massoud: Built to Last 19 Years

Josh Kopel — Fri, 10 Jul 2026 12:00:00 GMT

What if the reason your restaurant isn't built to last is because you designed it to survive instead of dominate?

Philippe Massoud opened ilili in November 2007, a 10,000 square foot Lebanese restaurant in New York City, nearly $7 million in debt, in the middle of a financial crisis, with critics questioning whether anyone wanted Lebanese fine dining at that scale. Nineteen years later, the restaurant is still breaking records.

In this conversation, we get into why going smaller and safer is often the riskiest move an operator can make, how Philippe grew revenue 30% annually for five consecutive years after weathering the financial crisis, and why running a restaurant with two guests in mind changes everything.

If you're building something real in a market that keeps getting harder, this episode is the one to hear.

To learn more about ilili, visit ililirestaurants.com.

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Jeff Fenster on creating the next billion dollar brand

Josh Kopel — Fri, 26 Jan 2024 13:00:00 GMT

For more information on Everbowl, visit https://www.everbowl.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Helen Johannesen: Ownership Isn't the Win You Think

Josh Kopel — Tue, 28 Jul 2026 12:00:00 GMT

What if owning a restaurant isn’t the win you think it is, but a risk most people misunderstand?

Helen Johannesen didn’t just step into ownership, she sacrificed for it. Walking away from financial stability and taking a major pay cut, she bet on herself and a single restaurant that could have gone either way. Today, she’s a partner behind one of LA’s most respected hospitality groups and the force behind a wine brand built on trust, not intimidation.

In this conversation, we unpack what ownership really demands, and why it’s not a universal path. Helen breaks down the illusion of revenue versus profit, why equity isn’t the right incentive for most teams, and how she built a wine program that rejects exclusivity in favor of access.

If you’re chasing ownership—or questioning it—this episode will force a reset.

To explore her selections and join the club, visit helenswines.com.

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Luck Is a Lie: Maycoll Calderon on the Formula for Repeat Success

Josh Kopel — Tue, 05 May 2026 12:00:00 GMT

What if most restaurants fail because no one’s really watching what matters?

Maycoll came up peeling potatoes in Michelin-starred kitchens, learning the craft from the ground up. Over time, that experience evolved into something deeper: a clear understanding of what actually keeps a restaurant alive.

In this conversation, we get into the leap from operator to owner, why “luck” is just a story people tell to avoid the truth, and how he built systems that let him scale globally without being trapped in the kitchen.

If you’re still running your restaurant without a clear pulse, this conversation will force a reset.

To learn more about Cuna, visit cuna.nyc.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Ben Leventhal: Your Guests Didn't Leave, They Forgot

Josh Kopel — Fri, 03 Jul 2026 12:00:00 GMT

What if your guests aren’t choosing your competitors, they just forgot you exist?

Ben Leventhal has spent 20 years building the infrastructure that connects diners to restaurants. He co-founded Eater in 2005, co-founded Resy in 2014, sold it to American Express in 2019, and is now the CEO and founder of Blackbird Labs, a loyalty and payments platform built to give independent restaurants the tools that large brands have had for years.

In this conversation, we get into why 42% of restaurants aren't profitable and what role loyalty plays in fixing that, how frequency and access are more valuable than acquisition, and why the independent restaurant's biggest competitive disadvantage is being invisible to guests who already love them.

If your regulars aren't showing up as often as they should, this episode is where to start.

To learn more about Blackbird Labs, visit blackbird.xyz.

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Hamed Mazrouei: Thin Margins Are a Lie

Josh Kopel — Fri, 14 Aug 2026 12:00:00 GMT

What if the thin margins crushing your restaurant aren't the industry's fault at all?

Hamed Mazrouei came into restaurants as a total outsider. He built Vivant, the managed network company that keeps thousands of restaurants online, and he refuses to accept the beliefs operators treat as gospel.

In this conversation, we get into why the thin margins operators blame on the industry actually come down to volume, why guest retention is the highest-leverage metric almost nobody fixes, and why simplification is the one trait every successful founder shares.

If you've been blaming the business for numbers you have the power to change, this one will make you rethink everything you assumed was fixed.

To learn more about Vivant, visit vivantcorp.com.

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Tobin Ellis: Your Labor Problem Is a Design Problem

Josh Kopel — Fri, 31 Jul 2026 12:00:00 GMT

What if your biggest profit leak is hiding behind the bar, in the engine your guests never see?

Tobin Ellis spent 30 years behind the stick before he started designing bars for a living. As founder of Studio Barmagic, he's redesigned everything from NFL stadiums to five-diamond resorts, once lifting a landmark hotel bar's revenue 131% in a single quarter.

In this conversation, we get into why your labor problem is really a design problem, why the money is made during peak volume instead of slow Tuesdays, and why he builds every bar for the bartender first, the guest second, and the investor last.

If your margins are thin and your weekends are leaving money on the table, this one shows you where to look.

To learn more about his work designing high-performance bars and to grab his book, Bar Design Essentials, visit barmagic.com.

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Bonus Episode: What do you want to be known for?

Josh Kopel — Sun, 03 Dec 2023 18:29:30 GMT

__________________________________________________________

⁠Yelp for Restaurants Podcasts⁠

⁠Restaurant expert videos & webinars⁠

Art, Escapism, and the Cult of Community: Brandon Hoy on Building Roberta’s Into a Movement

Josh Kopel — Tue, 03 Mar 2026 13:00:00 GMT

What if your restaurant wasn’t just a place to eat, but a world people stepped into to feel something?

Brandon Hoy didn’t set out to build a pizza place, he set out to create a party, a refuge, a piece of living art in a neighborhood hungry for connection. As co-founder of Roberta’s, he tapped into timing, tribe, and a radical commitment to craft to turn a scrappy Bushwick pizzeria into a cultural institution.

In this conversation, we get into why community beats marketing, how mythology makes brands magnetic, and why defining what your restaurant means matters more than what it serves. Brandon breaks down the tension between consistency and evolution, and why the brands that survive are the ones willing to move with the wind.

If you’re building more than a menu—if you’re building a movement—this conversation is for you.

To learn more about Roberta’s and explore what they’re building next, visit robertaspizza.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Office Hours: Firing Isn’t Failure; It’s Maintenance

Josh Kopel — Thu, 20 Nov 2025 13:00:00 GMT

In this episode, I dig into one of the toughest parts of leadership: firing. I explain why it isn’t a failure but a form of maintenance that protects your team, culture, and long-term success. You’ll learn how to identify performance issues early, make fair and informed decisions, and create a system that supports accountability without losing empathy.

Takeaways

Firing should be seen as maintenance, not failure.
Keeping mediocre managers can be more costly than firing them.
Performance management is about diagnosing issues before dismissing employees.
Not every performance problem is a people problem; sometimes it's about systems.
Clarity, capability, and care are key factors in employee performance.
Firing protects standards and culture, not just punishes individuals.
Every firing should lead to a review and improvement of systems.
Documenting what broke helps prevent future issues.
Refining roles is more important than simply refilling them.
Share insights about firing practices to help others in similar situations.

Chapters

00:00 Introduction to Restaurant Success Strategies

01:02 Understanding Employee Performance Management

05:44 Implementing Effective Firing Practices

Question Everything You Were Taught: Andrew Dana on Rewriting the Rules of Hospitality

Josh Kopel — Fri, 10 Apr 2026 12:00:00 GMT

For over a decade, I ran my restaurants the way I was taught to run other people's restaurants.

I led my teams the way others had led me and I never questioned it. But what if you never got that education?

Today we go through how an industry outsider is challenging the way we look at our restaurants and our industry.

For more information on Call Your Mother, visit https://www.callyourmotherdeli.com.

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Burn It Down: Alan Roth on Quitting, Clarity, and Building It Better the Second Time

Josh Kopel — Tue, 14 Apr 2026 12:00:00 GMT

What happens when you do achieve your goals but, over time, those goals don’t matter anymore?

Most of us just stay the path. Alan Roth didn’t. He walked away at the height of his career, shut it all down, and spent years figuring out what actually mattered.

In this conversation, we get into the courage it takes to quit, what happens when you lose your identity as an operator, and how he found his way back to our industry with a completely different lens.

If you’re questioning your path—or just running on fumes—this conversation hits where it counts.

To learn more about his work with The Restaurant People and their growing portfolio of concepts, visit therestaurantpeople.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Lightning in a Bottle Isn’t a Strategy: Alex Pfaffenbach on Marrying Magic and Margins

Josh Kopel — Tue, 24 Feb 2026 13:00:00 GMT

What if the restaurants you admire most were never meant to be copied?

Alex Pfaffenbach came up inside some of the most celebrated dining rooms in the world—Eleven Madison Park, The NoMad, Quality Branded—where ambition was massive and the standards were unforgiving. He saw what happens when lightning strikes. He also learned that lightning isn’t a business model.

In this conversation, we break down the difference between managing a restaurant and owning one, why being busy doesn’t mean being profitable, and how timing, capital, and emotional resilience shape long-term success. Alex shares how he blended world-class hospitality with commercial discipline to build Marquette and Argyle without chasing anomalies.

If you’re building something that has to last, and not just impress, this episode will recalibrate how you think about growth.

To learn more about Marquette and Argyle and follow Alex’s journey as an independent operator, visit marketterestaurant.com.

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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Office Hours: What Does a Restauranteur Actually Do?

Josh Kopel — Thu, 12 Feb 2026 13:00:00 GMT

In this episode, I talk about the difference between being a manager and being a restaurateur, and why that gap is where a lot of restaurant owners get stuck. The problem is rarely effort. It is usually spending your time on the wrong things. I break down the high leverage activities that actually drive growth, and how getting buried in daily operations keeps you from making real progress. We dig into how to step back, spot hidden revenue opportunities, and focus on the moves that create momentum.

Takeaways

Did the year actually pay you or just add stress?
January sets the pattern for the year ahead.
A restaurateur builds systems; a manager runs shifts.
Most owners are managers with equity, not restaurateurs.
Focus on high-leverage activities for business growth.
Identify what only you can do as an owner.
Teach your team to maintain standards without you.
Stop doing work that anyone else can do.
Engage with your audience for feedback and questions.
Utilize available resources to enhance your business.

Chapters

00:00 Introduction to Restaurant Challenges

01:35 The Role of a Restaurateur vs. Manager

05:23 Shifting Mindsets for Success

Jeremy Lett: The Product Failed, Not You

Josh Kopel — Tue, 21 Jul 2026 12:00:00 GMT

What if the real thing holding your restaurant back is your refusal to trust your own taste?

Jeremy Lett spent 26 years at Bloomin' Brands building food for Outback, Carrabba's, Fleming's, and Bonefish before taking over innovation at Cracker Barrel, a 650-unit institution he joined right as the brand was weathering its biggest public firestorm in decades.

In this conversation, we get into why a great menu grows through subtraction, how to separate a product failing from you failing, and why your taste, earned over thousands of reps, is the one competency no spreadsheet can replace.

If you're sitting on a concept people respect but won't repeat, this one will show you where to cut and what to trust.

To learn more about his work leading culinary innovation and product development at Cracker Barrel, visit crackerbarrel.com.

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How to Build a Restaurant People Can Remember: Scott Snyder, Badass Coffee of Hawaii

Josh Kopel — Tue, 26 May 2026 12:00:00 GMT

Most restaurant brands think their problem is sales. Scott Snyder thought he was walking into a franchise sales problem at Badass Coffee of Hawaii. What he found was much bigger: a brand with enormous recall, loyal memories, and a great product, but almost none of the infrastructure required to grow.

In this episode, Scott breaks down the first question every operator has to answer before opening or expanding: will anyone remember this?

He explains why a restaurant needs more than good food, good coffee, or a clever name. It needs a unique, ownable truth that guests can feel, repeat, and share. From there, the business has to support that promise through product, systems, training, technology, franchisee trust, and a guest experience that delivers consistently.

We talk about brand memory, social storytelling, local content, merchandise, franchisee buy-in, and why being memorable is not the same thing as being ready to grow.

This is the episode for anyone trying to build a concept that does not disappear into the noise.

To go deeper, download the free 2026 Restaurant Playbook at joshkopel.com/square

_________________________________________________________

Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.

Kris Schoenberger on the one secret to scaling customer frequency

Josh Kopel — Fri, 01 Nov 2024 12:00:00 GMT

What if I told you I knew a guy that could convince his guests to come back twice a month? What if I told you that same guy could actually convince his guests to come back twice a day? Today we sit down with Kris Schoenberger, the founder of the BBQ’d Productions restaurant group. Kris didn’t invent the red envelope campaign but he has certainly mastered it. In our conversation he provides us with the blueprint he uses to bring in over one million dollars in repeat business over the course of several weeks. This is a masterclass in gamifying your marketing.

For more on Kris and his restaurants, visit https://www.wegrillitall.com/.

___________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Rachel Cope: The City Nobody Wanted

Josh Kopel — Fri, 26 Jun 2026 12:00:00 GMT

What if the city everyone dismissed as a chain mecca was actually the smartest place to build a restaurant empire?

Rachel Cope didn't wait for permission to prove Oklahoma City wrong. As Founder and CEO of 84 Hospitality Group, she's built a multi-concept portfolio (Empire Slice House, Gorō Ramen, Burger Punk, and Elisabetta) by doing what most operators won't: saying no to the wrong opportunities, coaching her team instead of managing them, and treating a secondary market as a competitive advantage rather than a ceiling.

In this conversation, we get into how Rachel identifies the line between opportunity and distraction, why you cannot grow to the next thing until your current operation runs without you, and how an athlete's win-or-learn mindset changes the way you build culture.

If you're operating in a market people underestimate, including yourself, this one is for you.

To learn more about 84 Hospitality Group and their growing portfolio of Oklahoma City concepts, visit 84hospitality.com.

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Dara Mirjahangiry on how to build a network that guarantees success

Josh Kopel — Tue, 03 Dec 2024 13:00:00 GMT

We’ve all heard the phrase, your network determines your net worth but how many times have you seen it exemplified in our industry? Meet Dara Mirjahangiry, founder of Sei Less. This star-studded restaurant is defined by elegance, artful dining, and its celebrity clientele. Today we sit down with Dara to discuss how he built such an influential network and how that network helped him prove out his restaurant concept and build a bulletproof brand reputation.

For more information on Sei Less, visit https://www.seiless.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

John Currence on creating a legacy brand

Josh Kopel — Tue, 26 Mar 2024 12:00:00 GMT

For more information on the chef and his brands, visit https://citygroceryonline.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Darshak Mehta on the Fast Track to Scaling Profitability

Josh Kopel — Tue, 30 Apr 2024 12:00:00 GMT

For most of us, our career as restaurateurs is defined by making due with what we can afford. Sure it would be fantastic to bring on a Chief Financial Officer, a director of HR, and a day to day bookkeeper, providing real time analysis of our restaurants, but who can afford all of that? Well, through the internet and this globalized world we live in, there’s now hope for all of us. Today we sit down with Darshak Mehta of Analytix, an offshore Advisory firm changing the face of our industry by providing great restaurants with the information and support they need. We discuss the path to profitability for their restaurant clients and the steps you can take today to achieve the same results.

For more information on Analytix, visit

https://www.analytix.com/industries/restaurants/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

David Lawrence on charting a successful career as a chef

Josh Kopel — Fri, 22 Mar 2024 12:00:00 GMT

Chef David Lawrence has paved the way for anyone with culinary aspirations to follow. He’s worked in some of the best restaurants in the world and he’s opened successful restaurants of his own. David has accomplished this with a smile on his face the whole time, avoiding the overwhelm and the melancholy so closely tied to leadership positions within our industry. In our conversation today, we unpack the chef’s formula for consistent success. As it turns out, aspiring to live a good life, leads to a great life.

For more on the Goodnight’s visit https://www.goodnightsrestaurant.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Gocha Hawkins on building a personal brand to scale a restaurant empire

Josh Kopel — Tue, 02 Apr 2024 12:00:00 GMT

For those of you that know Gocha Hawkins, the first thing that probably comes to mind is fashion. As a celebrity stylist and reality TV star, Gocha made a name for herself styling the rich and famous. In recent years, she’s turned her attention to the hospitality industry, launching a breakfast concept in Atlanta, Georgia. For most, this would have been a recipe for disaster but, surprisingly, the concept has thrived. Today we sit down to discuss how she made the transition from stylist to restaurateur and how she scaled to multiple locations and a product line in the midst of the pandemic.

For more information on her and her restaurants, visit https://gochasbreakfastbar.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Best of: Chef Wolfgang Puck on overcoming failure

Josh Kopel — Tue, 27 Dec 2022 17:58:17 GMT

Who do you look to for inspiration? For me, it's always been Wolfgang Puck. Not only is he a talented chef and restaurateur, he's proven himself to be a world-class entrepreneur.

Even without a formal business education, the chef has built an international empire. In today's conversation, we unpack the critical decisions he made to get to the top and how he overcame overwhelming obstacles along the way.

For more on the chef, visit https://wolfgangpuck.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Jason Brooks on the Daily Habits of Exceptional Leaders

Josh Kopel — Fri, 26 Apr 2024 12:00:00 GMT

You are not what you say you are. You are what you do on a daily basis. So if you want to be a great leader, you must act like a great leader. But what does that look like in practical application? Today we find out. We’re sitting down with Jason Brooks, famed multiunit operator, to discuss his path to leadership and the tactics, tools, and strategies he developed over decades to transform his restaurant family into a high performance team.

You can pick up his book, Every Leader Needs Followers, wherever books are sold.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Ellen Yin on Building an Unbreakable Restaurant Culture

Josh Kopel — Tue, 23 Apr 2024 12:00:00 GMT

I believe restaurants have always had a pervasive culture, albeit at times not the healthiest culture. Restaurateur Ellen Yin is out to change that and she’s leading by example. Today we sit down to discuss her unorthodox path through the industry and how in breaking the mold, she’s developed the formula to heal our industry.

For more information on Ellen and her restaurant group, visit https://highsthospitality.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Karen Krasne on building an empire by keeping it simple

Josh Kopel — Tue, 03 Oct 2023 11:00:00 GMT

Pastry Chef and restaurateur Karen Krasne has defied the odds. Her concept, Extraordinary Desserts, has had a line out the door perpetually for more than a decade–but that’s not the most interesting part. Extraordinary Desserts has built a cult-like following in the San Diego area without following trends, receiving media attention, or going viral on social media. Today we discuss how keeping it simple can have extraordinary results.

That’s Chef Karen Krasne. For more information on Extraordinary Desserts, visit https://extraordinarydesserts.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Candace Macdonald and Andrew Freeman on 2024 industry trends

Josh Kopel — Tue, 19 Mar 2024 12:00:00 GMT

Do you ever wish you had a crystal ball that could tell you what your customers will care about in the future? Candace Macdonald and Andrew Freeman have built that crystal ball. Today they run us through their 2024 industry trends report so that we can stay ahead of the curve and at the forefront of our guests minds.

To download the industry trends report, visit https://www.carbonategroup.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Travis Talbot on hacking chef life

Josh Kopel — Fri, 16 Feb 2024 13:00:00 GMT

Travis Talbot is a renaissance man who’s dedicated his life to learning and teaching. Far from the day to day grind of restaurant life, the chef travels the world, immersing himself in new cultures and cuisines for the benefit of his clients. We may not all aspire to be jetsetters but we are here to learn and Travis does not disappoint, sharing the tools and strategies he’s used to improve his life and the lives of restaurant owners globally.

For more information on the chef and his businesses, visit https://ttexperiment.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Adrianne Calvo on the evolution from chef to restaurateur

Josh Kopel — Tue, 05 Mar 2024 13:00:00 GMT

We all wear many different hats but the hat we seem to wear the least is that of a business owner. Chef Adrianne Calvo launched her restaurant at 22 year old and miraculously has managed to overcome the odds, surviving the great recession and a global pandemic. How did she do it? She may have started as the chef of her own restaurant but over time evolved into a restaurateur, running her business instead of allowing her business to run her. Today we discuss how that evolution took place and the obstacles she had to overcome to transform into the owner her business needed.

For more information on the chef and her restaurant, visit https://chefadriannes.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Seth Cohen of Sweetfin on restaurant marketing mastermind

Josh Kopel — Thu, 18 Jan 2024 21:15:48 GMT

Today we’re talking with Seth Cohen of Sweetfin about brand equity, marketing, messaging, real estate and scaling a blockbuster concept in a post pandemic world.

For more on Sweetfin visit https://www.sweetfin.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Jordan Boesch on how to overcome the labor crisis

Josh Kopel — Fri, 01 Mar 2024 13:00:00 GMT

If someone was to ask me what is the most common issue that comes up for today’s restaurant owner or operator, it would be labor. Finding great people, effectively managing that talent, and retaining those individuals sits at the forefront of our minds. Few industry experts have a more unique vantage point to our labor crisis than Jordan Boesch. Jordan is the founder of 7Shifts, a labor management tool revolutionizing the way we onboard, manage, and retain our teams. Today we sit down with Jordan to discuss what’s working for his restaurant clients and how to get the most out of our scheduling software.

For more information on 7Shifts, visit https://www.7shifts.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Niko Viramo on growing a restaurant brand

Josh Kopel — Tue, 08 Aug 2023 12:00:00 GMT

Niko Viramo is the CEO of the Wild Thyme restaurant group but he’s also a student of business. He’s also a teacher at a prestigious university. Niko is probably one of the most savvy and well educated entrepreneurs I’ve ever spoken with and, today, he shares his universal truths around building and growing a strong restaurant brand.

For more information on Wild Thyme, visit https://wildthymegroup.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Amir Hemmat on the solution to our labor crisis

Josh Kopel — Tue, 30 Jan 2024 13:00:00 GMT

Today’s labor crisis stems from a labor shortage. There just aren’t enough people willing to work in restaurants anymore…or are there? Today we’re sitting down with Amir Hemmat of Welcome Tech to uncover the solution to our labor crisis. Amir and his company have access to literally millions of legal workers qualified and excited to work in our industry. Who are these folks and where do they come from? Tune in to find out.

For more information on Amir and Welcome Tech, visit https://welcome.tech/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Brian Malarkey on going against the grain

Josh Kopel — Tue, 09 Jan 2024 13:00:00 GMT

In today’s episode Brian and I chat about how he got to where he is today and where he thinks we’re headed as an industry.

For more on the chef visit https://www.brianmalarkey.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Jim Little on the lessons chefs can learn from the big guys

Josh Kopel — Tue, 05 Dec 2023 13:00:00 GMT

Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that’s a good thing. It means I’m learning and growing. In my experience, the best way to expedite that process is to study the more established brands in the market, take the lessons they’ve already learned, and add them to my toolkit. Today we sit down with Jim Little, Director of Culinary Innovation for Big Angus Steakhouse. Jim’s path from Executive Chef to Corporate Director is packed with best practices and lessons learned. In our conversation we explore the most direct path to success and how to innovate and inspire despite difficult market conditions.

For more information on Black Angus, visit https://www.blackangus.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Justin Amick on the future of “eatertainment”

Josh Kopel — Fri, 15 Mar 2024 12:00:00 GMT

As a business owner, we’re all making strategic bets on the future…trying to create something people will love today while maintaining relevance in the future. There aren’t many of us making bigger bets than Justin Amick. Justin is betting big on the “eatertainment” space, pioneering it in his own market with his eyes set on national domination. Today we discuss what it takes to open a 30,000 square foot concept and the strategies he uses to pack the house.

For more information on Justin and his concepts, visit https://www.paintedhospitality.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Steven Salm on making vegan food cool

Josh Kopel — Tue, 23 Jan 2024 13:00:00 GMT

What comes to mind when you hear the words “vegan food.” For many of us, it’s burlap clothing and plates made of cardboard, but Steven Salm is out to change that. Steven founded Planta, a vegan restaurant that transcends every boundary placed on that genre of food. The branding, the buildout, and the culinary program all speak to what it is: one of the most compelling restaurant concepts in the last 20 years–even for carnivores. In our conversation today, we unpack the strategy he developed and executed to bring veganism into the mainstream on a national level.

For more information on Planta, visit https://www.plantarestaurants.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Jonathan Morse on scaling restaurant event sales

Josh Kopel — Fri, 29 Mar 2024 12:00:00 GMT

In any industry but, especially in ours, it’s vital to control the controllables. For most of us, sales is not one of the things we can control or even influence. But what if we could? Today we’re sitting down with Jonathan Morse, founder of TripleSeat, an event management software helping restaurant owners scale sales and create predictable revenue streams through events and catering. We’ll pair my winning strategies for generating event business with his software which makes it easy to close sales and book more business. At an average net of 30-35%, this event strategy could revolutionize your business.

For more information on Tripleseat, visit https://tripleseat.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

New Restaurant Masterclass Part 2: Opening and Exit

Josh Kopel — Fri, 29 Sep 2023 11:00:00 GMT

Today’s episode is a continuation of our last episode, delving into actionable advice on how to build a restaurant in today’s difficult market. We pick up where we left off which Michael Benson, Mike Hatch, and Will Knox discussing how to open a restaurant successfully, how to maintain the investment, and, when the time comes, how to maximize the value we get when selling it.

Today’s panel includes:

Michael Benson, founder of Southern California Restaurant Design Group, a company specializing in back of house design, equipment, and installation.
Mike Hatch, principal at Hatch Design Group, a company specializing in restaurant design and branding.
Will Knox, founder of the Knox Company, specializing in restaurant real estate and concept development.

That’s Michael, Mike, and Will. For more information on these gentlemen and their businesses, please check out the links in the show notes.

SoCal Restaurant Design Group

Hatch Design Group

The Knox Company

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Larry Linen on the past and future of Hooters

Josh Kopel — Fri, 08 Mar 2024 13:00:00 GMT

For more information on Hooters, visit https://www.hooters.com/.

Show Notes Bumpers

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Ashishh Desai on the proven path to more customers

Josh Kopel — Tue, 26 Dec 2023 13:00:00 GMT

The typical business plan for most of us is to make great food, open the doors, and hope for the best. But, in today’s competitive market, we can’t afford to wait for our customers to come to us. Ashishh Desai of Menufy and HungerRush learned this lesson early in his career and there are countless lessons to be learned from the way he skillfully scaled his company. Today we sit down to discuss what an outbound marketing strategy looks like for the modern restaurateur and how, with just a little bit of effort, we can stand out in a crowd.

For more information on him and the solutions we discussed today, visit https://www.hungerrush.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Keith Benjamin on crafting the vision for a restaurant empire

Josh Kopel — Tue, 24 Oct 2023 12:00:00 GMT

The numbers tell the story. Statistically, it’s nearly impossible to scale within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we’re all looking to achieve. In today’s conversation, we discuss how to build with intention, the tools to create massive awareness, and the essential elements of a cool concept.

For more information on Keith's restaurant group, visit https://uptownhospitality.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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David Scott Peters on the principles of profitability and the art of delegation

Josh Kopel — Fri, 22 Dec 2023 13:00:00 GMT

To learn more about David and his programs, visit https://www.davidscottpeters.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Restaurant expert videos & webinars

Daniel Shemtob on crafting the blueprint for repeatable success

Josh Kopel — Fri, 09 Jun 2023 12:00:58 GMT

Daniel Shemtob is an award winning chef, a successful restaurateur, a Food Network star, and, most recently, the creator of Snibbs, a footwear line made just for us. I wanted to sit down with him to discuss the blueprint he’s used to create success after success across every aspect of our industry. Today we talk about nurturing innovation, overcoming obstacles, and the non-linear path that leads to success.

To learn more about Snibbs, go to Snibbs.co and use promo code FULLCOMP to get 10% off your first pair.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Adam Goldberg on the evolution from founder to CEO

Josh Kopel — Fri, 17 Nov 2023 13:00:00 GMT

Adam Goldberg on the evolution from founder to CEO

Before partnering with the band Kiss and taking over as CEO of rock and roll restaurant group, Rock & Brews, Adam Goldberg had already founded a successful pizza chain with over two dozen locations. Adam is an expert at the two skills we must acquire to achieve success in this industry: developing the plan to start and charting the path to scale. In our conversation, he shares the essential elements of a scalable restaurant concept and the proven path to scale successful brands.

For more information on Rock & Brews, visit https://www.rockandbrews.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Annie & Craig Stoll on the cultural evolution of restaurants

Josh Kopel — Tue, 21 Nov 2023 13:00:00 GMT

Annie & Craig Stoll on the cultural evolution of restaurants

How many of us have had a front row seat to the changing tides of our industry over the last 25 years? Restaurants, our communities, and our guests have all changed dramatically and we’re still feeling the implications of those changes today. That’s why I wanted to sit down with Annie and Craig Stoll of the Delfina restaurant group in San Francisco. Since the late 90’s they’ve weathered the changing tides of our industry evolving, but never deviating from their initial vision of what a restaurant should be. We sit down to discuss culture, accountability, and how a steadfast focus on excellence can provide a consistent return on investment.

For more on them and their restaurants, visit https://www.delfinasf.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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DJ Duporte on marketing mastery in 2024

Josh Kopel — Tue, 19 Dec 2023 13:00:00 GMT

When looking for inspiration, it’s hard to look to the big guys. They have big budgets and massive reach. But what about the small guys on their way to becoming big? Today we sit down with DJ Duporte, who heads up the marketing effort over at North Italia, a casual dining concept set to scale to the moon in 2024. In our conversation we discuss the messaging that’s working, how to effectively seed a new market, and the trends he’s seeing in the market today.

For more information on North Italia, visit https://www.northitalia.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Leading By Example: Chef Greg Baxtrom of Olmsted

Josh Kopel — Fri, 22 Jan 2021 13:00:00 GMT

Some of the most inspiring things to come out of the pandemic have been the unexpected acts of heroism we've seen within our industry. In the worst of times, we still find ourselves of service to others.

Few illustrate that ideal more that Chef Greg Baxtrom. He's converted one restaurant into a community food bank and another into a platform for aspiring chefs of color.

In this episode we dive into the experiences and choices that have made him a world class chef and a community leader.

For more on the chef and his projects go to www.olmsteadnyc.com

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

Book time on my personal calendar: https://bit.ly/3otQm8z

Download our restaurant recovery guide: https://bit.ly/2ZAcmo0

Michael “Schatzy” Schatzberg on what makes a restaurant truly valuable

Josh Kopel — Fri, 05 Jan 2024 13:00:00 GMT

The idea of venture capital doesn’t typically enter the mind of most restaurant owners but those opportunities do exist. Today we’re sitting down with Schatzy Schatzberg, an industry veteran on the lookout for the next big restaurant concept. We discuss what it takes to win in this competitive market and what makes a restaurant concept truly investible.

For more information on Branded Strategic and Branded Hospitality, visit https://brandedstrategic.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Katie Reicher on the path to your dream job

Josh Kopel — Tue, 14 Nov 2023 13:00:00 GMT

Katie Reicher on the path to your dream job

There are many paths that lead to the same destination. For most chefs, they travel from restaurant to restaurant honing their skills until they eventually land their dream role at their dream restaurant. Today’s guest, through the power of focus and intention, seems to have found a shortcut. In our conversation Chef Katie shares how she landed her dream restaurant right out of culinary school and how she capitalized on that opportunity to land her dream job.

For more information on her restaurant, visit https://greensrestaurant.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Chris Adams on building a luxury experience

Josh Kopel — Fri, 06 Oct 2023 11:00:00 GMT

Most of us don’t own a luxury hotel or a three star Michelin restaurant but that doesn’t mean that we’re not able to incorporate elements of luxury into our brands and our customer service experience. Today we chat with Chris Adams of the Ellis Adams Group, a luxury lifestyle consulting group that specializes in making folks feel special. In our conversation, Chris unpacks the small but important elements that make our guests feel seen and special.

That’s Chris Adams. For more information on the Ellis Adams Group, visit https://www.ellisadamsgroup.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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New Restaurant Masterclass Part 1: Concept and Construction

Josh Kopel — Tue, 26 Sep 2023 11:00:00 GMT

So many of our listeners have reached out asking for actionable advice on how to build a restaurant in today’s difficult market. In response, I’ve cobbled together three industry experts to walk us through all facets of the process including best practices and mistakes to avoid.

Today’s panel includes:

Michael Benson, founder of Southern California Restaurant Design Group, a company specializing in back of house design, equipment, and installation.
Mike Hatch, principal at Hatch Design Group, a company specializing in restaurant design and branding.
Will Knox, founder of the Knox Company, specializing in restaurant real estate and concept development.

In part one of our conversation we’re tackling restaurant concept creation, choosing the right location, and beginning your buildout on the right foot.

That’s Michael, Mike, and Will. For more information on these gentlemen and their businesses, please check out the links in the show notes.

SoCal Restaurant Design Group

Hatch Design Group

The Knox Company

_________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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LP O'Brien on building the perfect beverage program

Josh Kopel — Tue, 18 Jul 2023 12:00:00 GMT

From my first day in this industry I was told that the profit lies in the bottom of the glass. Successful beverage programs lead to successful restaurant concepts. Today we sit down with L.P. O’Brien, founder of LP Drinks, a consulting agency specializing in helping great concepts create next level bar programs. In our conversation we discuss the essential elements of a successful bar program, mistakes to avoid, and what’s trending in the world of beverages.

That’s L.P. O’Brien. For more information on L.P., visit https://www.lpdrinks.org/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Bruce Bromberg on the fundamentals of scaling

Josh Kopel — Thu, 11 Jan 2024 18:53:16 GMT

For more information on the chef and his restaurant group, visit https://www.blueribbonrestaurants.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Joshua Sharkey on the future of menu engineering

Josh Kopel — Tue, 07 Nov 2023 13:00:00 GMT

You’re only as good as your tools, every chef knows that. But what happens when the tool you need hasn’t been created yet?

Today we chat with Joshua Sharkey of meez, a former chef who sought to build the solution to his own problem.

In our conversation we discuss the challenges facing the modern chef and what it took to create the Culinary Operation System for the chef of the future.

For more information on meez, visit https://www.getmeez.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Darien Bates on the restaurant digital transformation

Josh Kopel — Fri, 13 Oct 2023 12:00:00 GMT

How many times have you purchased a piece of tech believing that it would be a gamechanger for your restaurant? We’re all looking for this magical tool that will help us make the numbers make sense and give us a firm grasp on the inner workings of our business. That’s why we’re chatting with Darien Bates. He knows tech and, as the former CTO of &pizza, he knows restaurants as well. Today we discuss how technology and data will influence the way we run restaurants tomorrow and in the years to come.

For more information on Darien and Fourtop, visit https://www.fourtop.ai/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Miguel Hernandez on how to dominate our industry

Josh Kopel — Fri, 28 Apr 2023 12:00:25 GMT

For more information on Rreal Tacos, visit https://rrealtacos.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Karen Akunowicz on the linear path to success

Josh Kopel — Fri, 08 Dec 2023 13:00:00 GMT

For more information on the chef and her concepts, visit https://www.karenakunowicz.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Kevin King on standing out from the competition

Josh Kopel — Fri, 08 Sep 2023 12:00:00 GMT

Pizza is hard. Most of us know we’re in a commodity business but I feel like the pizza industry feels it more than most. So how do you stand out from the crowd? Today we’re chatting with Kevin King of Donatos Pizza. This chain has scaled massively over the years by successfully differentiating itself through culture, community, and an excellent product. In our conversation, Kevin shares what it took to get the franchise model off the ground and his plan to turn a pizza parlor into a financial rocketship.

For more information on Donatos Pizza, visit https://donatos.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Eric Wyatt on what we can learn from corporate chains

Josh Kopel — Fri, 10 Nov 2023 13:00:00 GMT

Eric Wyatt on what we can learn from corporate chains

The beauty of coming up in a corporate environment is that you learn the blueprint for success. Today’s guest, Eric Wyatt, has worked for some of the most prolific brands in our industry and has leveraged that collective wisdom and experience in his latest role as the CEO of Norms Restaurant Group. In our conversation he shares the proven principles he’s used to climb the corporate ranks and lead some of the best brands in the world.

For more information on Norms, visit https://norms.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Building a Beverage Brand: Brett Lawrence & Stephen Young of Elephant Hard Seltzer

Josh Kopel — Fri, 05 Aug 2022 12:00:09 GMT

Knowing how to cook doesn't mean you can farm and building a beverage brand is very different from building a restaurant. So, I've brought in some experts. Brett Lawrence and Stephen Young have not only built a successful hard seltzer brand, they built a brewery and a beer company before that. In today's episode we leverage their years of experience to determine the path of least resistance when building our own brands.

For more on Elephant Craft Seltzer visit https://elephantcraftseltzer.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Karl & Sarah Worley on building a better business plan

Josh Kopel — Tue, 16 Jan 2024 13:00:00 GMT

Great restaurants stem from running great businesses and today we’re going to talk about the business of running restaurants. Our guides on this exploration of what a successful business plan looks like will be Karl and Sarah Worley, a married couple who turned their love of biscuits into a thriving restaurant brand.

They’ve built their business on the back of foundational principles and bleeding edge management strategies that have revolutionized their lives and their restaurant. Today we unpack the tactics, tools and strategies they’ve used to scale Biscuit Love from a food truck into a regional brand.

For more on Biscuit Love visit https://www.biscuitlove.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Gregg Majewski on the formula for repeatable success

Josh Kopel — Fri, 01 Sep 2023 12:00:00 GMT

How in the world is Gregg Majewski not a household name? He was mentored by Dave Thomas of Wendys, grew Jimmy Johns from three to three hundred locations, and has acquired and scaled some of the most famous fast casual restaurants in the country.

Today we sit down to discuss his formula for repeatable success and his commitment to mentoring others for the betterment of our entire industry.

For more information on Craveable Brands, visit https://www.craveablebrands.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Andrew Lee on the birth and rebirth of a brand

Josh Kopel — Fri, 21 Jul 2023 12:00:00 GMT

They say if it’s not broken don’t fix it. But that’s setting a pretty low bar for improvement. Andrew Lee of bb.q Chicken took a brand that was far from broken and made it better. Today we’re discussing the secrets to scaling, successful branding strategies, and how to optimize your operations for the future.

That’s Andrew Lee. For more information on bb.q Chicken, visit https://bbqchicken.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Chef Donald Young on building a prolific pop up concept

Josh Kopel — Thu, 19 Oct 2023 20:09:42 GMT

Today’s guest plays by his own rules. Chef Donald Young is one of the youngest Michelin-awarded chefs in the world who, after years of working in traditional brick and mortar restaurants, gave it all up to build a pop up concept in the heart of Chicago. In our conversation we discuss what it takes to truly master a craft, the power of a beginner’s mindset, adn the courage it takes to start over again.

For more information on the chef, visit https://www.ducksel.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Adam Guild on hacking digital restaurant marketing

Josh Kopel — Fri, 24 Nov 2023 13:00:00 GMT

Adam Guild on hacking digital restaurant marketing

By now we’ve all figured out that the digital presence of our restaurant is as important as its physical location. With countless tools out there, it’s nearly impossible for a restaurateur to figure out what’s best. So today we sit down with Adam Guild, founder of Owner.com; a restaurant tech expert with a deep understanding of what’s moving the needle for restaurants today. In this far reaching conversation we discuss the tools of today, the solutions of tomorrow, and how taking a human approach to technology can help us all thrive.

To learn more about Adam and his company, visit https://www.owner.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Michael Chon & Samuel Kim on building a productive partnership

Josh Kopel — Tue, 12 Dec 2023 13:00:00 GMT

More often than not, when outsiders decide to become restaurant owners, the results are disastrous but there is so much to learn from those rare success stories. Today we sit down with Michael Chon, a businessman turned restaurant man and his culinary director Chef Samuel Kim to discuss what they’ve done better than most, what they’ve learned along the way, and what they’re planning to achieve next.

For more information on their restaurant group, visit https://www.kijung.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

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Free Money Exists: Catherine Tindall of Dominion Enterprise Services

Josh Kopel — Tue, 28 Jun 2022 12:00:53 GMT

Catherine Tindall and her company Dominion Enterprise Solutions specialize in helping restaurant get the most money from the Employee Retention Credit with the least amount of effort.

To find out how much you stand to earn from the tax credit, visit https://dominiones.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Industry Town Halls

The Future of Farm to Table: Loren and Lisa Poncia of Stemple Creek Ranch

Josh Kopel — Fri, 30 Jul 2021 12:00:00 GMT

Change is in the air. We've felt it coming for years and we see it happening before our eyes in this moment. Today's buzzwords were the dreams of innovators from decades past. And innovation can be found everywhere.

Today we chat with Loren and Lisa Poncia, founders of Stemple Creek Ranch. Stemple Creek is not only famous for their regenerative agricultural practices but they're also the guys supplying protein to every Michelin rated restaurant in the Bay area.

In our conversation we talk about the path to carbon neutrality, the future of ranching and how, despite a global pandemic, 2020 was a profitable year for the ranch.

For more on The Stemple Creek Ranch go to https://stemplecreek.com

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Brad Wise on transforming a bad launch into an epic brand

Josh Kopel — Tue, 15 Aug 2023 12:00:00 GMT

Sometimes the only difference between those who succeed and those who fail is the decision to not give up. Today’s guest, Chef Brad Wise, is a testament to the grit required to build something prolific in our industry. In our conversation we discuss how to overcome a slow start and how he turned a failed bar into the hottest steakhouse concept on the West Coast.

For more on his restaurant concepts, visit https://www.trustrestaurantsd.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Mark Maynard on lessons from Union Square Hospitality Group

Josh Kopel — Fri, 18 Aug 2023 12:00:00 GMT

The most direct path to success is to follow in the footsteps of the already successful. After 30 years in various leadership positions at the famed Union Square Hospitality Group, Mark Maynard decided to go independent. Rather than starting his own restaurant, he’s chosen to help other restaurateurs implement the best practices of his former employer. Today we discuss the strategies that made Union Square so successful and tools we can use to achieve the same.

For more information on Mark, visit https://www.maynardconsulting.net/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Casey Cooley on how to successfully launch a restaurant

Josh Kopel — Fri, 04 Aug 2023 12:00:00 GMT

Today we chat with Casey Cooley, a franchising expert who helps Jeremiah’s Italian Ice franchisees effectively launch blockbuster locations all over the country. In our conversation, we discuss the marketing strategy they’ve developed that takes franchisees from 2 months out to a month after opening.

For more information on Jeremiah’s Italian Ice, visit https://jeremiahsice.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Brian Landry on scaling to multiple markets

Josh Kopel — Tue, 28 Nov 2023 13:00:00 GMT

Today’s guest is one in a million. Chef Brian Landry has thrived as a chef and restaurateur in one of the most competitive culinary environments in the world, New Orleans, Louisiana. Not only that, Brian has managed to scale his restaurant group into other markets nationally. Today we sit down to discuss how he’s managed to grow despite the growing labor crisis, rising food costs, and a global pandemic.

For more information on the chef and his restaurant group, visit https://www.qedhg.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Jason Berkowitz on teaching teams and creating compliance

Josh Kopel — Tue, 29 Aug 2023 12:00:00 GMT

If the labor crisis has only taught us one thing, it’s that there’s a new generation of restaurant worker who sees the world differently than we do. It’s not up to them to mold themselves to our old ideal, it’s up to us to find a way to connect in a way that resonates with them. In this world of social media and bite sized content, Jason Berkowitz may have found the solution. After helping to scale some of the most prolific restaurant brands around the country, Jason has taken on the mission of educating everyone’s team. Today we discuss what’s worked, what hasn’t, and the future of onboarding and education.

For more information on Arrow Up, visit https://arrowuptraining.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Jesse Cole on becoming a category of one

Josh Kopel — Tue, 12 Sep 2023 12:00:00 GMT

Jesse Cole is not an restaurateur, but, like so many of us, he is an entertainer at heart. I’ve brought him on the show to discuss his baseball team, the Savannah Bananas, and how they’ve redefined what it means to attend a professional baseball game. This is a masterclass on exceeding customer expectations, building an unforgettable experience, and staying true to the mission of your brand.

For more information on Jesse and his books, visit https://findyouryellowtux.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Chef Brian Duffy on opening over 100 restaurants

Josh Kopel — Tue, 01 Aug 2023 12:00:00 GMT

We learn by doing but we also learn by teaching. Chef Brian Duffy is a successful restaurateur in his own right. After opening his own places, he became a household name as a featured expert on Bar Rescue, parlaying his fame into a successful consulting practice. We sat down today to discuss best practices and lessons learned from opening over 100 different restaurant concepts over the last decade. In our conversation, we explore the key elements of a successful restaurant and the necessary ingredients to scale profitability.

For more information on Chef Duffy, visit https://chefbrianduffy.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Michael Shain on managing the best brands in the world

Josh Kopel — Fri, 07 Jul 2023 12:00:00 GMT

Today we’re chatting with Michael Shain who, after long stints as a member of the leadership team at Union Square Hospitality Group and Death and Co., has decided to strike out on his own. In our conversation today we discuss, in a granular way, what makes a restaurant successful and the tools at our disposal to accomplish exactly that.

For more information on Michael, visit https://greathandshospitality.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Kurt Zdesar on launching brands like Nobu & Chotto Matte

Josh Kopel — Tue, 05 Sep 2023 12:00:00 GMT

It seems like Kurt Zdesar can’t stop winning. He got his start at McDonalds and, in a matter of years, became the person in charge of Nobu’s European launch and expansion. He parlayed that success into his own brands, expanding from Europe into the American market and has thrived globally. In our conversation today, we discuss what led to Nobu’s success and how he leveraged that formula to build his own blockbuster brands.

For more on Chotto Matte, visit https://chotto-matte.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Chris Tripoli on avoiding common mistakes in our industry

Josh Kopel — Fri, 14 Jul 2023 12:00:00 GMT

Chris Tripoli has built major restaurant chains, worked as an independent owner and operator, and eventually found his way into a successful restaurant consulting practice. After working with countless brands over the years, he began to see common problems and common solutions. In today’s conversation, we unpack the most common problems owners face and the practical solutions to solve them.

For more information on Chris, visit https://www.christripoli.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Steve Brown on how to build a restaurant on social media

Josh Kopel — Fri, 30 Jun 2023 12:00:40 GMT

Swagyu is a national brand with retail locations, multiple restaurants, and a direct to consumer model that ships all over the world. But, just prior to the pandemic, its founder hit rock bottom. The story of Steve Brown is one of the most inspirational restaurant stories to come out of the pandemic and today we sit down to discuss how he went from rock bottom to top of the world.

For more information on Swagyu, visit https://www.swagyuchopshop.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Derek Brown on mindful mixology

Josh Kopel — Tue, 15 Nov 2022 13:00:32 GMT

In the restaurant industry, booze is our best friend and our worst enemy. It drives profitability, but the misuse and mishandling of booze can just as easily drive us out of business. In today’s episode, we speak with acclaimed mixologist and bar owner Derek Brown who’s advocating for a new take on an old vice.

For more information on mindful mixology, visit positivedamageinc.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Mike Sebazco on the power of a one shift business

Josh Kopel — Fri, 28 Jul 2023 12:00:00 GMT

For more information on Famous Toastery, visit https://famoustoastery.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Betsy Hamm on becoming the leader your company needs

Josh Kopel — Tue, 13 Jun 2023 12:00:39 GMT

Betsy Hamm didn’t set out to become the CEO of a 100+ unit donut franchise but, when the moment arose for her to step up, she took the opportunity to go global. In our conversation today, we’re discussing how a donut shop can grow from a thousand person town to a thousand location brand and why marketing is a blade that we must constantly sharpen.

For more information on Duck Donuts, visit https://www.duckdonuts.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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The Right Way to Build a Restaurant: Michael Benson of SoCal Restaurant Design Group

Josh Kopel — Tue, 19 Jul 2022 12:00:58 GMT

Michael Benson's company SoCal Restaurant Design Group has built some of the most prolific restaurants in California and today he's sharing the tactics, tools and strategies he uses to ensure his clients get the most for the least in the shortest period of time.

For more on his company visit https://www.socalrestaurantdesign.com/

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Chip Klose on restaurant marketing strategy

Josh Kopel — Fri, 01 Dec 2023 13:00:00 GMT

You know Chip Klose. He’s been on the show before. Chip is a restaurant consultant that has recently released a new book called Restaurant Marketing Strategy. We sit down today to discuss what inspired him to share his winning blueprint with the world and we tease out the key ideas presented throughout the book. Restaurant marketing is my favorite thing and few do it better than Chip.

You can buy his new book Restaurant Marketing Strategy on amazon.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Ari Weinzweig & Natalie Reitman-White on crafting a legacy business

Josh Kopel — Fri, 02 Jun 2023 15:14:09 GMT

Considering your legacy and the legacy of the business you’ve worked so hard to build is a worthwhile effort. Today we chat with Ari Weinzweig of Zingerman's Deli who, after breaking every rule in the book to build his $75M empire, is choosing to give it all away. We’re also joined by Natalie Reitman-White who helped him accomplish this noble goal. This conversation proves that a vision for a better tomorrow leads to a better today.

You can reach out to Ari directly using the email address ari@zingermans.com. For Ari’s educational blog, click here. For more information on Natalie and Perpetual Purpose Trusts, visit https://www.alternativeownershipadvisors.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Clint Hughey on creating impact in our communities

Josh Kopel — Tue, 30 May 2023 12:00:16 GMT

Snooze is a breakfast joint like many others but with a few key exceptions. Today’s guest, Clint Hughey, is one of those exceptions. Clint is Snooze’s Director of Impact and works to strengthen the bond between Snooze, its team, and its community. I think most of us take the entrepreneurial leap to create a greater impact in the lives of others, today we sit down with a subject matter expert to learn how to maximize those efforts.

For more information on Snooze and their programs, visit https://www.snoozeeatery.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Susan Sarich on how to plan for success

Josh Kopel — Tue, 31 Jan 2023 13:00:58 GMT

We all hope to be successful, but how many of us plan to be successful? Susan Sarich of SusieCakes took the time to plan every aspect of her restaurant. The research and development that went into her business plan resulted in the success she had after opening.

Having weathered two economic disasters and with dozens of locations under her belt, her plan seems bulletproof and, in today's episode, we walk through that plan step by step.

For more on SusieCakes Bakery, visit susiecakes.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Bryce Fluellen on setting your team up for success

Josh Kopel — Fri, 14 Apr 2023 12:00:08 GMT

Bryce Fluellen has one of the most important jobs in our industry. As the Executive Director of Everytable, it’s his job to transform line level employees into managers and evolve those managers into restaurateurs. In today’s conversation we discuss Everytable’s Social Equity Franchise model and the steps they’ve taken to build the future of Everytable and our industry.

For more information on Everytable, visit https://www.everytable.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Troy Hooper on optimizing for growth

Josh Kopel — Fri, 11 Nov 2022 13:00:39 GMT

Our guest today is Troy Hooper, a restaurant coach and consultant, who’s put his money where his mouth is and created eight different restaurant concepts, all under one roof. In this episode, Troy shares the blueprint he’s used to scale countless restaurant concepts as well as grow his own.

For more information on Troy’s company, visit https://www.krpusa.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Russ Hawkins on using data to become an agile business

Josh Kopel — Fri, 05 May 2023 12:00:25 GMT

The best companies in the world are agile. They’re analyzing data and then testing the market in small but significant ways to see what’s working and what isn’t. That’s why I sat down with Russ Hawkins. Russ is the leader of Agilence, a company that the big guys hire to process their data and create profitable strategies. Today we talk about what data we should be analyzing and how to test the market to ensure positive outcomes.

For more information on Agilence, visit https://www.agilenceinc.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Sabin Lomac & Jim Tselikis on the skills required to build a restaurant empire (Part 2)

Josh Kopel — Tue, 21 Feb 2023 13:00:44 GMT

We’re back with part two of our interview with Jim and Sabin from Cousins Maine Lobster. We continue our conversation by diving deep into the skills needed, best practices adopted, and the lessons learned as the cousins navigated their way through the difficulties of scaling a restaurant concept to massive proportions.

That’s Sabin and Jim from Cousins Maine Lobster. For more on the guys and their restaurant group, visit https://www.cousinsmainelobster.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Jamie Lynch on the transition from chef to restaurateur

Josh Kopel — Tue, 07 Feb 2023 13:00:17 GMT

Chef Jamie Lynch still cooks. It was his skill in the kitchen that afforded him the opportunity to open his first restaurant. But that’s not how he scaled to five restaurants across two states. At some point we no longer work in a restaurant, we work in the restaurant business. In our conversation today, we chart his transition from esteemed chef to an acclaimed restaurateur.

For more information on the chef and his projects, visit https://www.chefjamielynch.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Lauren Fernandez on perfecting restaurant profitability

Josh Kopel — Tue, 09 May 2023 12:00:16 GMT

For more information on Lauren and Full Course, visit https://www.fullcourse.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Udi Hershkovitz on reinventing the restaurant concept

Josh Kopel — Fri, 12 May 2023 12:00:55 GMT

The world looks different post pandemic and so do a lot of restaurants. The same experimentation that we’ve put into our menus is now finding its way into our buildouts. My guest, Udi Hershkovitz, has been in the restaurant game for over 2 decades and he’s ready to try something new. Today we talk about his 25 year old restaurant and how it inspired him to open a second concept in a shipping container.

That’s Udi Hershkovitz. For more information on Udi and his restaurant concepts, visit https://www.eatsabarabas.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Tyler Simmons turning waste into profit

Josh Kopel — Tue, 21 Mar 2023 12:00:23 GMT

Tyler Simmons wants to sell your trash. Our industry is famous for the amount of waste we create and Tyler is here to help. Today we’re talking about Too Good To Go, a company dedicated to eliminating food waste by elevating trash to treasure through innovative marketing and powerful tech tools. In an industry desperate for reasonable solutions to foundation problems, this just might be one.

For more information on Too Good to Go, visit https://toogoodtogo.com/en-us/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Ricky Richardson on selling more than eggs

Josh Kopel — Tue, 28 Mar 2023 12:00:14 GMT

What does restaurant college look like? Where would you go if you wanted to learn how to create a sustainable business and a global restaurant brand? If you said TGI Fridays, today’s guest, Ricky Richardson would agree with you. Over his decades long career at TGI Fridays, Ricky learned the tactics, tools, and strategies that this massive company used to take over the globe. He then turned around and used that same blueprint to help scale Eggs Up Grill into a regional giant. Today, he shares that blueprint with us.

For more information on Eggs Up Grill, visit https://eggsupgrill.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Charles Bililies on scaling sensibly

Josh Kopel — Tue, 11 Apr 2023 12:00:33 GMT

The only thing I ever wanted was to own my own bar…until I owned that bar. Then the only thing I wanted was to own a bar and a restaurant. There’s something within so many of us that pushes us to scale, despite the overwhelm that we’re are already suffering from. Charles Bililies took a different route with Souvla. His growth has been measured and strategic and I believe there’s much we can learn from his methodical process. In today’s conversation we discuss his strategy for scaling and the benefits he’s enjoyed from taking the patient path.

For more information on Souvla, visit https://www.souvla.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Jason Fullilove on the business of being a chef

Josh Kopel — Fri, 16 Jun 2023 12:00:20 GMT

Are you interested in learning how to become the chef of a successful restaurant or starting your own catering company? Have you ever wanted to launch a pop up restaurant or a traditional brick and mortar? Today’s guest, Jason Fullilove has done all of that and so much more. In our conversation, we explore all of the options you have as a chef these days and how to capitalize on each.

For more information on Jason, visit http://www.jasonfullilove.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Paul McEnany on your 2023 restaurant marketing strategy

Josh Kopel — Fri, 24 Mar 2023 12:00:28 GMT

Marketing is hard. It’s hard because it’s nondescript and it’s a moving target. Restaurant marketing looked different in 2020 than it does in 2023. But there are experts in the field and we’re chatting with one today. Meet Paul McEnany. Paul is the founder of Plein Air, a marketing agency that specializes in helping great restaurant brands grow. Today he unpacks the same gameplan he gives the big guys, so that we can use it too.

For more information on Plein Air, visit https://www.itspleinair.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Kim Freer on mastering restaurant marketing

Josh Kopel — Tue, 24 Jan 2023 13:00:21 GMT

Marketing is this big, intimidating thing for most of us. For many of us, marketing starts and stops with social media. For many more of us, we aspire to have the time needed to even get that far. That’s why I thought it would be incredibly valuable to chat with Kim Freer. Kim Freer is the Chief Marketing Officer of Wetzel’s Pretzels, an old brand innovating in very new ways. Today we discuss what marketing looks like in practical application–outside of social media–and how it can have a transformative impact on our restaurants.

For more information on Wetzel’s Pretzels, visit https://www.wetzels.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Steven Salm on making vegan food cool

Josh Kopel — Tue, 14 Mar 2023 12:00:07 GMT

For more information on Planta, visit https://www.plantarestaurants.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Media Matters: John McDonald of Mercer Street Hospitality

Josh Kopel — Fri, 29 Jul 2022 12:00:12 GMT

In this episode, we chat with restaurateur and media mogul John McDonald who grown a successful media empire alongside his restaurant empire, leveraging the lessons learned from one to improve the other. Today we unpack why media matters.

For more on his restaurant group visit https://www.mercerstreethospitality.com/

____________________________________________________________

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Industry Town Halls

Ken Grossman on beating the competition

Josh Kopel — Fri, 27 Jan 2023 13:00:13 GMT

Ken Grossman is a craft brewing pioneer. In the late 1970's, he, along with about half a dozen other brewers, started the first craft breweries in the US. Over 40 years later, the other guys are no longer in business and Ken's company is worth over one billion dollars. Today, we discuss what it took to survive in those early days and the critical decisions he made that paved the way for him to become the king of craft brewing.

For more information on Sierra Nevada, visit https://sierranevada.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Grant Kneble on mastering SEO

Josh Kopel — Tue, 06 Dec 2022 13:00:42 GMT

Grant Kneble is a restaurateur…now. But he didn’t start out that way. Grant is one of the many that, through luck and random circumstance, found his way into the hospitality industry from, of all places, tech. Grant is an SEO wiz and, I’d argue, that is probably the single greatest factor in his success. Today we chat about how his restaurant’s online presence has dominated his brick and mortar competition.

For more information on Freddy J’s, visit https://freddyjs.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Sergio Perez on creating an omnichannel brand

Josh Kopel — Tue, 27 Sep 2022 12:00:38 GMT

Maybe we’re trying too hard with all of the discounts and specials. Think about it, what would your favorite restaurant need to do to convince you to come back? Very little, right? More than anything, you just need to remind your best guests that you still exist and that’s where a guy like Sergio Perez comes into play.

Sergio is the head of omnichannel for Bojangles and he’s taken this regional brand and given them a national audience. If you’re looking get more digital face time with your guests, this is the guy to listen to.

For more on Bojangles visit https://www.bojangles.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Che Ramos on building an inclusive environment and a beverage program

Josh Kopel — Tue, 28 Feb 2023 13:00:16 GMT

Che Ramos is quickly becoming a household name within our industry. His efforts to create an inclusive environment within the beverage industry are what initially sparked my interest but, once he had my attention, I was floored by the amount of value he was providing across every digital platform. In today’s conversation we tackle diversity, inclusion, and what it takes to make a damn good drink and a memorable cocktail list.

That’s Che Ramos. For more information on Che, visit https://blackbourbonguy.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Natasha McIrvin on mastering surprise and delight

Josh Kopel — Fri, 19 May 2023 12:00:46 GMT

To check out what Natasha is working on now visit https://www.thankyou.nyc/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Candace MacDonald and Andrew Freeman on 2023 restaurant trends

Josh Kopel — Fri, 23 Dec 2022 13:00:27 GMT

We always talk about leading with value and Candace and Andrew from Carbonate are a shining example of this. In service to our industry, they’ve produced a free trend report for the last 15 years. In our conversation we not only cover what’s now and what’s next, we discuss practical ways to implement these trends in your restaurants.

For more information on the company, visit https://www.carbonategroup.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Mark Birnbaum on how to create exclusivity

Josh Kopel — Fri, 23 Jun 2023 12:00:26 GMT

There are restaurateurs out there that just seem to have the golden touch. Everything they open gets patronized by celebrities and there are lines out the door from day one. Today we sit down with Mark Birnbaum of Catch Restaurant Groupto discover the tools and strategies he’s used to create success after success.

For more information on Catch, visit https://www.catchrestaurants.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Sandra Noonan on the practical uses of sustainability

Josh Kopel — Wed, 07 Sep 2022 12:00:53 GMT

Sandra Noonan is running a tech startup within the fast casual concept Just Salad. She works on the bleeding edge of sustainability, pushing towards a restaurant model that serves the needs of our planet as well as it serves her guests. It hasn’t been an easy road and today Sandra walks us through what’s worked, what hasn’t and what we can do to help usher in the future of sustainable living.

For more on Just Salad visit https://www.justsalad.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Andrew Dana on developing a beginner’s mindset

Josh Kopel — Fri, 03 Feb 2023 13:00:52 GMT

For over a decade, I ran my restaurants the way I was taught to run other people's restaurants. I led my teams the way others had led me and I never questioned it. But what if you never got that education?

Andrew Dana owns more than half a dozen successful restaurants and he began his journey as a restaurateur with absolutely no operational experience. He just did what he thought was right and followed his gut instincts. Today we go through how an industry outsider is challenging the way we look at our restaurants and our industry.

For more information on Call Your Mother, visit https://www.callyourmotherdeli.com.

Cyrus Batchan on becoming a better restaurateur

Josh Kopel — Fri, 10 Mar 2023 13:00:41 GMT

Before Cyrus Batchan became a bar owner and a Michelin-rated restaurateur, he was a lawyer and that’s what drew me to this conversation. How many nights have you laid awake wondering if tomorrow was the day you were going to get sued? We’ve all consulted with lawyers in the past but I wanted to see how a lawyer-turned-restaurateur would go about setting himself up for success and limiting his liability. Today we chat with Cyrus about the things to do and the things we should avoid in an effort to become a better restaurateur.

For more on his latest project, visit https://www.camphor.la/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Josh Kopel on the blueprint for a profitable restaurant

Josh Kopel — Fri, 10 Feb 2023 13:00:15 GMT

I’d say my life is divided into two parts. Here on the show, my job is to ask the questions that I believe you want to know the answers to and then listen to the answers. But there’s another side to my life. As a coach, folks just like you ask me questions and it’s up to me to provide the answers. I wanted the opportunity to share the other part of my life with you and, recently, the opportunity presented itself. In today’s episode you’ll hear me being interviewed by my close friend and colleague, David Scott Peters for his show. In our conversation, I unpack the frameworks and mental models I’ve developed to help restaurant owners and operators scale profitability in any season.

To pick up some of the tools and templates I mentioned on the show visit https://joshkopel.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Lisa Dahl on building an empire and a legacy

Josh Kopel — Tue, 25 Apr 2023 12:00:45 GMT

I always looked at the big restaurant groups out there with envy. How amazing must it be to own 6, 8, or more locations? At what point do you get rich? At what point do you go from backup dishwasher to brand evangelist. Chef Lisa Dahl has grasped the brass ring. Over the last two decades, she’s built a restaurant empire. In today’s conversation, we look back on what got her to where she is today and where she’s headed next.

That’s Chef Lisa Dahl. For more information on the chef and her restaurant group, visit https://www.dahlrestaurantgroup.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Geoff Alexander on leveling up leadership skills

Josh Kopel — Fri, 26 May 2023 12:00:41 GMT

After 30 years with restaurant conglomerate Lettuce Entertain You, Geoff Alexander could teach a masterclass on building and scaling a restaurant brand. And that’s exactly what he’s done for us today. In this far reaching conversation we discuss the essential elements of leadership, how to build a brand from the ground up, turnaround strategies for struggling brands, and how to outsmart the competition.

That’s Geoff Alexander. For more information on Wow Bao, visit https://www.wowbao.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Ahmet Erkaya & Anastasia Koutsioukis on breaking the rules of our industry

Josh Kopel — Fri, 09 Dec 2022 13:00:22 GMT

What do I preach on this show? Business fundamentals and proven tactics, tools, and strategies that provide repeatable results. Today, we throw all of that out the window. Meet Ahmet and Anastasia of Mandolin. This married couple listened to their gut and shot from the hip and, over the last 13 years, created an iconic brand so powerful it’s become bicoastal. We’re discussing how to build community, a business, and a marriage out of love of culture and each other.

For more information on Mandolin, visit https://www.mandolinmiami.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Level Up Your Bar Program: Jason Asher of Barter & Shake

Josh Kopel — Tue, 30 Aug 2022 12:00:29 GMT

If you’re looking to level up your bar program, Jason Asher is the expert that comes to mind. His company, Barter & Shake is directly responsible for influencing the evolution of cocktail culture over the last decade. Today we talk about the how to turn a drink into an experience, what a successful bar program looks like and how improving your bar improves your business.

For more on Barter & Shake visit https://www.bartershake.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Industry Town Halls

Izzy Kharasch on lessons learned from 30 years of restaurant consulting

Josh Kopel — Fri, 18 Nov 2022 13:00:17 GMT

When you have 30 years of restaurant consulting experience, you learn a lot. You get better over time, and what becomes clear are the truths that stand the test of time. Today we chat with Izzy Kharasch, an expert in restaurant consulting who’s had a front row seat to the evolution of our industry over the last 30 years. Our conversation runs the gamut from marketing gold to robot employees.

That’s Izzy Kharasch. For more on Izzy’s company, visit https://hospitalityworks.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Michael Tipps on scaling service standards

Josh Kopel — Fri, 20 Jan 2023 13:00:39 GMT

Winning in a major market requires a very different approach than opening a restaurant in a secondary or tertiary market. That’s why I was so excited to chat with Michael Tipps. Michael and his company Invictus Hospitality do many different things, but the one thing they’re most known for is taking successful concepts from major markets and scaling them across the country. Perfecting that process has revealed universal truths to Michael and his team about what a formula for restaurant success look like and in this episode he runs us through that formula tip to tail.

That’s Michael Tipps. For more information on Invictus Hospitality, visit https://www.invictushospitality.com.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Ellen Bennett on the gritty side of entrepreneurship

Josh Kopel — Tue, 10 Jan 2023 13:00:09 GMT

The hardest part of ownership isn't owning the business, it's in owning the choices you've made and the impact they have on you and your team. Today, we chat with multi-million dollar culinary clothing maven, Ellen Bennett. Ellen wrote a book that's one part biography and one part action plan for aspiring entrepreneurs. In this conversation, we run though what the past 10 years has been like for Ellen, bringing to light the leadership lessons that have made her company so successful.

You can pick up Ellen's new book Dreams First, Details Later at major retailers everywhere.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Ben Kaplan on expanding your niche

Josh Kopel — Tue, 14 Feb 2023 13:00:51 GMT

Ben Kaplan of Plnt Burger is taking the fight for burger supremacy to the streets. He’s a man that isn’t content with owning the vegetarian fast casual market. He wants to cannibalize the whole burger industry. Today’s conversation gets right to the heart of what matters most to our consumers. Ben’s idea is to win hearts and minds by winning their bellies first.

For more information on Plnt Burger, visit https://www.plntburger.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Greg Provance on solving your people problem

Josh Kopel — Fri, 25 Nov 2022 13:00:07 GMT

Every problem has the same source and same solution: people. But, in the midst of a labor crisis, can we afford to be choosy in restaurant hiring? How hard can we push teams before we push them out the door? Greg Provance is a restaurant hiring expert and he’s come to chat about how to transition from managing employees to leading leaders. Today we talk tactics, tools, and strategies to level up ourselves and our teams.

For more information on Greg, visit https://www.gphospitalitypartners.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Thomas Harvey on community as a marketing strategy

Josh Kopel — Fri, 16 Dec 2022 13:00:02 GMT

Thomas Harvey is a big city guy that chose to open his restaurant in a small town. When everyone else was thinking big, he thought small, in a powerful way. Thomas has made a name for himself nationally by using the proven tactics and strategies he learned in larger markets in Falls Church, Virginia. In our conversation, he shares how using your restaurant to build community is a universal solution to a persistent problem.

For more information on his restaurant, visit https://harveysva.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Dale Willerton on getting a great restaurant lease

Josh Kopel — Tue, 13 Dec 2022 20:27:44 GMT

Are you sitting on a great lease for your restaurant? Is your restaurant’s lease about to come up for renewal? Are you grinding away with a lease that’s destroying your profitability? A great lease will make or break a young restaurant, setting you up for long term success or sucking the profit margin out of an already difficult industry. Today we chat with Dale Willerton, the lease coach. In our conversation, Dale lays out best practices and mistakes to avoid when it comes to choosing the right location, signing your first lease, and renegotiating your lease renewal.

To get a free copy of his book, visit https://www.theleasecoach.com/.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Beverage Trends Mirroring Social Trends: Sahra Nguyen of Nguyen Coffee Supply

Josh Kopel — Fri, 23 Jul 2021 12:00:00 GMT

Layers. Great storytelling has tons of them. As restaurateurs we create these layers through food, beverage and ambiance to draw our guests into our world.

Today we take a trip into Sahra Nguyen's world and learn how the vendors we purchase from can say something about who we are and what we believe. That change can happen one cup of coffee at a time...

For more on Nguyen Coffee Supply go to https://nguyencoffeesupply.com

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Jack McGarry on becoming the best and the aftermath of excellence

Josh Kopel — Tue, 07 Mar 2023 13:00:29 GMT

For more information on The Dead Rabbit, visit https://thedeadrabbit.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Restaurant expert videos & webinars

Chef Quentin Garcia on bringing big city cuisine to a small town

Josh Kopel — Tue, 18 Oct 2022 12:00:09 GMT

What’s up with big chefs opening restaurants in small markets? The quest for that answer led me to Chef Quentin Garcia, who left successful restaurants in Napa to open a fine dining restaurant in Merced, California. His restaurant is literally the only fine dining restaurant in the area and today we sat down to discuss how his big city cuisine is faring in a small town.

For more on Quentin’s restaurant, visit https://www.rainbirdrestaurant.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Restaurant expert videos & webinars

Mark Bitterman on building a business to last

Josh Kopel — Fri, 02 Dec 2022 13:00:06 GMT

For more information on The Meadow, visit https://themeadow.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

Michael Jantz-Moon on the benefits of strategic planning

Josh Kopel — Fri, 03 Mar 2023 13:00:33 GMT

A great business starts with a great plan but, in our industry, those plans can take many different forms. Today, we chat with Michael Jantz-Moon of DC Vegan, a catering company turned deli turned bar concept that’s revolutionizing the way people eat and think in the DC area. In our conversation, we unpack how this storybook ending began with a bulletproof plan and discuss the ways in which we can all plan to win.

For more information on DC Vegan, visit https://www.dc-vegan.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

Sammy Monsour on building the career you want for yourself

Josh Kopel — Tue, 20 Jun 2023 12:00:21 GMT

In life, sometimes our paths diverge from those we love. When the pandemic hit, my executive chef and business partner went one direction and I went another. Today we sit down together to talk about the epic wins, the heartbreaking defeats, and the moments in between. Success can be defined in many different ways these days, especially if you’re a chef. This is a broad conversation spanning our past together and the bright future ahead for all of us.

That’s Chef Sammy Monsour. For more information on Sammy, visit him on Instagram using the handle @samuelmonsour.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Restaurant expert videos & webinars

Building Brand Equity: Steve Konopelski of The Sweet Life of Steve

Josh Kopel — Fri, 26 Aug 2022 12:00:15 GMT

Steve Konopelski is a former ballet dancer turned broadway performer turned professional chef turned celebrity chef turned media personality. Steve’s personal and professional evolution speaks to the aspirations we all have and today we chat about the intention and the strategy that took Steve from "doing" to "being".

For more on the chef check out his youtube channel at https://www.youtube.com/c/SteveKonopelski

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Kwini Reed on building an intentional restaurant

Josh Kopel — Tue, 22 Nov 2022 13:00:58 GMT

Think about all of the promises you’ve made to yourself. When you hit a certain revenue goal, that’s when you’re going to take that vacation. Think of all the plans you have to support and inspire your teams once you can afford it. Today’s guest, Kwini Reed, believes those intentions can become actions today. In our conversation, she shares exactly how she transformed building a restaurant and her life into that future vision in the present moment.

For more information on her restaurants, visit https://www.poppyandrose.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

Reduce Stress, Work Less & Double Your Profits: Sean Finter of Bar Launch

Josh Kopel — Fri, 12 Aug 2022 12:00:55 GMT

Sean Finter is a hospitality legend. He coaches incredibuly successful hosptialty professionals at the highest level and, in this conversation, he shares the same lessons he teaches them with us today.

For more on Sean and his program visit https://www.barlaunch.com

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Chef Ray Garcia on owning your niche

Josh Kopel — Tue, 11 Oct 2022 12:00:20 GMT

Chef Ray Garcia is known for far more than his successful restaurants, he created an entirely new category of cuisine. Being a culinary pioneer isn’t without its difficulties though, and today we discuss how challenging his community’s perceptions around food created a landmark restaurant.

For more on Chef Garcia and his upcoming projects, visit https://chefraygarcia.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

The Laws of Power, Mastery, War & Human Nature: Robert Greene, 5x NYT Bestselling Author

Josh Kopel — Tue, 15 Jun 2021 12:00:00 GMT

The truth: unvarnished.

That's what this moment requires. As an industry, we need to take a hard look in the mirror and determine what's working and what isn't.

Today's guest, Robert Greene did just that but, instead of tackling an industry, he chose to tackle the human condition at large. Robert is a NYT bestselling author who's dug deep into the motivators and essential elements of power, mastery, war and human nature.

In reading his work, I walked away with a better understanding of myself and of you. Today Robert shares how he's internalized and utilized the lessons he's written about and, how he uses them to help athletes, executives and world leaders do the same.

For more on Robert's past and upcoming projects visit https://powerseductionandwar.com

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The Value of a Great Story: Tucker Max of Scribe Media

Josh Kopel — Tue, 09 Mar 2021 13:00:00 GMT

Where do I think we've gone wrong as an industry?

In a nutshell, it's storytelling. We've been unable to have tough conversations with our patrons and our peer around pricing and how hard our jobs truly are.

Enter the most unlikely resource imaginable, Tucker Max. As it turns out, Tucker grew up in a restaurant family and that background paired with his prowess for storytelling puts him in a position to offer experienced-based, actionable advice on how we can and should share our stories with each other and our communities.

For more on Tucker's company go to www.scribemedia.com

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Bob Ray on scaling from “mom and pop” to regional giant

Josh Kopel — Fri, 31 Mar 2023 12:00:44 GMT

In most cases, the folks that help start a great restaurant concept are not the folks running it at scale. Most leaders within a startup fail to meet the new challenges they’re presented with in a larger organization. But not Bob Ray. Bob went from managing a single restaurant location to COO, overseeing the massive growth of the Margaritas Mexican Restaurant chain over the last 30 years. In our conversation today, we discuss the kind of leader Bob was and what kind of leader he had to become to scale a small restaurant into a big company.

For more information on Margaritas Mexican Restaurant, visit https://www.margs.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

Eric and Alex Adler on the power of restaurant branding and marketing

Josh Kopel — Tue, 20 Dec 2022 13:00:48 GMT

For more information on Puesto, visit https://www.eatpuesto.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

Robert Greene on the laws that rule all industries

Josh Kopel — Fri, 13 Jan 2023 13:00:10 GMT

As business owners, we need to take a hard look in the mirror to determine what's working and what isn't. Today's guest, Robert Greene did just that, but, instead of tackling an industry, he chose to tackle the human condition.

Robert is a NYT bestselling author who's researched the intricacies of power, mastery, war and human nature.

In reading his work, I walked away with a better understanding of myself, my business, and my customers. In our conversation, Robert shares how he's internalized the lessons he's written about to help athletes, executives, and world leaders.

For more information on Robert's projects, visit https://powerseductionandwar.com.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Aaron Noveshen on building a better restaurant

Josh Kopel — Fri, 21 Oct 2022 12:00:55 GMT

How do you get better at doing anything? Practice makes perfect and, today’s guest, Aaron Noveshen has over 30 years of experience in building big brands. It began with his own brand, World Wrapps, and evolved into a restaurant building engine for entrepreneurs looking to win from day one. We sat down to discuss Starbird, his latest venture that fuses together the lessons he’s learned from building countless brands for others and the latest restaurant tech available.

For more on Aaron Noveshen and Starbird, visit https://www.starbirdchicken.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

A Bull-Hearted Brand: Joseph Szala of Vigor Branding

Josh Kopel — Tue, 15 Feb 2022 13:00:00 GMT

People don't buy food, they buy a story. This will make me look thin. This will make me look cool. This will make me feel good.

What story is your food telling? What does it say about someone who chooses to patronize your restaurant?

If you don't know, the your guest probably doesn't know either.

That's why I reached out to Joseph Szala of Vigor Branding. They specialize in telling their client's stories and today he teaches us how to tell our own.

For more on Vigor visit https://vigorbranding.com

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Phillip Baltazar on using analytics over instincts

Josh Kopel — Tue, 17 Jan 2023 13:00:47 GMT

Personally, I believe that the biggest hurdle for most of us when it comes to escaping day to day operations is finding the right person to replace ourselves. Aside from what it takes to find the right person, it’s the risk that holds most of us back. The risk of spending more than we’ve ever paid ourselves on someone that may not be right for the job. But, what if we could be sure that the person we’re hiring is the right fit for the role? Today we chat with Phillip Baltazar. Philip is a new kind of consultant using science and data driven methods to ensure the people we hire are perfect for the job. In this episode we cover everything from hiring your replacement to hiring a server.

That’s Phillip Baltazar. For your complementary team diagnostic, visit Team Diagnostics / CI Survey.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

Restaurant Marketing School: Eric Siu of Leveling Up

Josh Kopel — Fri, 05 Feb 2021 13:00:00 GMT

My greatest frustration as a restaurateur has always been marketing. I knew we were doing a great job in the restaurant, I knew the community was in need of what we were offering but I had no idea how to effectively communicate that.

There's so much noise out there, how do you break through?

Most of us can't afford to hire a digital marketing expert but I happen to be close friends with one of the best, Eric Siu.

Eric has built a $25M empire helping individuals and companies reach their target markets.

Today we unpack what has driven his pursuit of excellence, his strategies for building audience and unveil his latest project, the Restaurant Marketing School podcast.

Be sure to check out Eric's book, Leveling Up, and subscribe to our newest podcast Restaurant Marketing School.

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Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com to claim your free page and learn more about these powerful tools for your business.

Embracing the Suck: Lindsay Tusk of Quince

Josh Kopel — Tue, 02 Feb 2021 13:00:00 GMT

The restaurateurs that have really thrived over the last 10 months are the ones that have embraced the reality of our situation. They've accepted the pandemic and reworked their concepts to meet these new challenges head on.

Mindfulness, innovation, pliability and strict adherence to standards have become the tools of the trade.

Few incapsulate this more than Lindsay Tusk.

From moving her restaurant into the middle of a farm to building out the retail arm of their business, they are making the pandemic work for them. Today we unpack what's worked, what hasn't and where we go from here.

For more on their projects go to quincerestaurant.com

Sign Up for Our Weekly Newsletter: https://pineapplepost.news

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Designing a Restaurant That Works: Greg Bleier & Terri Robison of Studio UNLTD

Josh Kopel — Fri, 17 Jun 2022 12:00:06 GMT

Do you ever walk into a restaurant and it just makes sense? The lighting, the design, the floor plan, the sound, the food and the service. It tells a complete story. I'd argue it's easier said than done to achieve that level of harmony. It's takes an expert eye and operational experience to pull it off and the team over at Studio UNLTD as built a reputation for being best in the world in achieving that harmonious outcome.

Today we sit down with its founders Greg and Terri to discuss the do's and don'ts of restaurant design.

For more on Greg and Terri visit https://www.studiounltd.com

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Timm Chiusano on why your story matters

Josh Kopel — Fri, 30 Sep 2022 12:00:06 GMT

I don’t know today’s guest, Timm Chiusano, personally…but I do. I do because I follow him on TikTok where he crafts daily stories that walk you through his life. Timm’s not a daredevil or a world traveler, he’s just a regular person. A corporate executive with a wife, a child and a penchant for protein bars.

So why do I tune in daily to see what he’s up to? Honestly, I’m not sure and I thought that was worth a conversation. So I’m sitting down with Timm to figure out what makes him interesting enough that I and half a million other people follow him daily.

You can check out all things Timm by visiting www.timm.work.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant expert videos & webinars

The Only Rule That Matters: Selwyn Yosslowitz of Marmalade Cafe

Josh Kopel — Fri, 15 Jul 2022 12:00:03 GMT

What is the only rule that matters in our industry? If you ask today's guest Selwyn Yosslowitz the rule is simple: keep it simple. Other than that, I'd argue Selwyn has broken every rule in the book. In our conversation Selwyn explains how big rents, big menus and big profits can all work together.

For more on Marmalade Cafe visit https://marmaladecafe.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Changing with the Times: Katie Poppe of Blue Star Donuts

Josh Kopel — Tue, 14 Jun 2022 12:00:19 GMT

Katie Poppe is one of those success stories you read about and are wrought with envy. In 2019, seven years after opening of Blue Star Donuts, the business had 11 retail shops, 100 employees and total annual sales approaching $7 million.

She was riding high going into the pandemic but then the music stopped. Today Katie shares her path to success...what it took to get there initially and the extraordinary effort required to crawl her way back from the brink.

That's Katie Poppe. For more on Blue Star Donuts visit https://bluestardonuts.com

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Built to Scale: Lance Graulich of Ion Franchising

Josh Kopel — Fri, 04 Feb 2022 13:00:00 GMT

It's hard not to be a little jealous of franchisees. They have this massive advantage over true independents. They get a copy of a proven playbook for success and start with brand recognition out the gate.

But, for those of us that chose the independent route, I think there's massive value in taking a peek at that playbook.

Today we speak with Lance Graulich, a franchising expert that mastered the art of franchising both as a franchisor and a franchisee. Today we take a peek under the hood of the machine that scales a concept from one to one hundred.

For more on his company visit https://www.ionfranchising.com

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Work On Your Restaurant, Not In It: Snoop Dillard of Escobar

Josh Kopel — Tue, 17 Aug 2021 12:00:00 GMT

I always dreamed of being a successful restaurateur.

In those grand visions from my youth, I must have missed rubber apron hanging in front of my 3 piece suit as I washed dishes in the scullery, and yet, there it was.

Over the last 20 years of being an owner and operator, I've felt like a prince and, at times, like a prisoner.

Snoop Dillard has managed to escape, creating a veritable empire of businesses while maintaining a balance at home. Her path required as much strength as it did strategy and today she shares what it took to break free of day to day operations.

For more on Snoop's projects visit http://whoissnoop.com

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Pandemic Lessons From the Australian Winter: Shaun de Vries of Open Pantry

Josh Kopel — Fri, 20 Nov 2020 13:00:00 GMT

Here in America, we don’t know what the winter will bring. But we can look to Australia, who’s just coming out of the cold winter months, for indicators of what’s to come.

Today I sit down with Shaun de Vries of Open Pantry Consulting.

In this episode we discuss how the Australian Hospitality Industry fared during the winter and what we can do stateside to prepare for the colder months.

For more on what Shaun and the Open Pantry team are working on go to openpantryconsulting.com

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The Future of Food Halls: John Kolaski of K2 Restaurants

Josh Kopel — Tue, 31 May 2022 12:00:50 GMT

The jury is still out on food halls. For some brands, they're a blessing and for some of us, they're a curse. There's something about the model that seems broken to me and I'm not the only one that sees it.

Today we chat with John Kolaski who's reimagining the food hall from the ground up. He's thinking big while working small and the results are inspiring.

That's John Kolaski. For more on K2 Restaurants visit https://www.k2restaurants.com

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Episode 169: 2022 Restaurant Trends: Mike Webster & Simon de Montfort Walker of Oracle

Josh Kopel — Tue, 11 Jan 2022 13:00:00 GMT

Restaurant folks are cowboys, right? We're pirates on a ship shooting from the hip and trusting our guts to point us in the right direction. But, to be honest, that hasn't always served me well. What has always served me well, is looking at the data and planning accordingly. And, when I look to the future, I use the information I can pick up now to forecast the best path forward.

That's what led to this conversation with the folks over at Oracle. They just completed a massive survey of thousands of restaurant customers in an effort to determine exactly what our customers want and what they'll expect from us in the new year.

Today we sit down with Mike and Simon from their leadership team to run through what the data says and how we should interpret it.

To read the full report click here.

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David Morton on the formula for successful scaling

Josh Kopel — Tue, 13 Sep 2022 12:00:14 GMT

David Morton is a restaurateur and a student of the game. His ambitions go beyond making food or money, he’s trying to make a difference. David is blazing new trails in our industry, establishing partnerships and opening restaurants in ways that haven’t been done before.

In this episode, I sat down with him to discuss his family’s restaurant legacy and how the businesses he’s building today will influence the restaurant industry of tomorrow.

For more on his restaurants, visit https://www.dmkrestaurants.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Creating a Perfect Partnership: Chef Amber Caudle, Cindy Van Pelt & Beth Hannemann of Source Collab

Josh Kopel — Tue, 07 Jun 2022 12:00:24 GMT

First who, then what. Who is going to help this restaurant succeed followed by what do we need to do to make this restaurant succeed. Few decisions in life matter more than who we decide to partner with professionally.

Today we chat with the team from Source Collab. A restaurant group helmed by Chef Amber, Cindy and Beth, three women from different backgrounds that have come together to create something incredibly special.

For more on Source Collab visit https://sourcecollab.com

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The Hub & Spoke Restaurant Model: Criag Blum of Johnny Doughnuts

Josh Kopel — Fri, 01 Jul 2022 12:00:33 GMT

What does growth look like for restaurants moving forward? From my vantage point, things are looking a lot different. Restaurateurs are getting savvy and dynamic mixing a variety of business models and few exemplify this more that Criag Blum. Johnny Doughnuts is brick and mortar and mobile. Retail and catering. And there's much more on the horizon.

Today we chat with Craig about this dynamic restaurant model and how it evolves from here.

For more on Johnny Doughnuts visit https://www.johnnydoughnuts.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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A Masterclass in Getting The Most From Your Wine Program: Greg Martellotto of Big Hammer Wines

Josh Kopel — Fri, 30 Apr 2021 12:00:00 GMT

Creating and maintaining a great and profitable wine program at my restaurant proved an impossible task. Folks spend their lives working to understand the intricacies of wine and I don't even drink wine. I know I'm not alone and, as we all begin the process of reopening, I wanted to bring in a friend and an expert to offer best practices.

Greg Martellotto is the guy. He's got his own winery. He's got his own direct to consumer wine business and he sells and works with some of the best restaurants in California. Today he unpacks how to conceptualize and execute a great and profitable wine program.

That's Greg Martellotto. For more on Greg's company go to www.martellotto.com

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We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

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The Business of Being a Chef: David LeFevre of Simms Restaurants

Josh Kopel — Tue, 12 Apr 2022 12:00:00 GMT

Celebrity Chef David LeFevre is a damn good chef and he's applauded nationally for that. But the chef is also a prolific businessman who's dedicated his professional life to growing great restaurants that can pave the path for the next generation.

In today's conversation we unpack what it took to grow his restaurant group and how he's choosing to pay it forward.

For more on his restaurant group go to https://www.eatsimms.com

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Episode 162: The Evolution of Restaurant Marketing: Mike Yan, founder of Manychat

Josh Kopel — Fri, 10 Dec 2021 13:00:00 GMT

How do we communicate with our customers when they're not in our restaurant? Email has been the staple for decades but in a world where everyone is using their smartphone for everything, shouldn't we explore our other options?

Today we chat with Mike Yan, founder of Manychat, a chatbot platform that gives us the ability to effortlessly connect with our guest via text, instagram, facebook and much more. Together we unpack the different ways this new tech enables us to engage and delight our guests.

TIME-STAMPED SHOW NOTES

[2:10] Leapfrogging email: the origin story of ManyChat

[5:30] Success with Facebook Messenger

[7:24] The merits of chat marketing: a world of effortless possibility on autopilot

[15:20] How to get an 80% open rate on your marketing efforts

[19:24] How to run a contest to drive engagement through the roof

[22:32] Data collection might be the new CRM

[25:05] It's simple: get on board early or wait until you've lost the race.

That's Mike Yan. For more on Manychat go to https://manychat.com

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Influencing the Industry: Ben Leventhal of Eater and Resy

Josh Kopel — Tue, 23 Feb 2021 13:00:00 GMT

I've spent a lot of time over the last several months thinking about legacy.

I can't help but wonder if my efforts will result in a lasting impact on our industry. Am I able to move the conversation forward? Can I improve the day to day lives of my peers?

I look to guys like Ben Leventhal for inspiration. Ben's contributions to food media and tech are undeniable. On the heels of him stepping down as GM of Amex's Global Dining Team, we look back at his legacy and what comes next for him and for the restaurant industry.

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The Recipe for Restaurant Success: Mike Bausch, author of Unsliced

Josh Kopel — Tue, 06 Apr 2021 12:00:00 GMT

Before the pandemic, before the calls for transparency between restaurateurs, there was Mike Bausch. A super successful restaurateur giving away all of his trade secrets. I reached out after reading his book Unsliced, a playbook on how to run a successful restaurant. Today we explore what motivated him to share his wisdom and key lessons from the book.

For more on his book check out www.unslicedbook.com

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The Evolution of Tourism: Rafat Ali of Skift

Josh Kopel — Fri, 11 Mar 2022 13:00:00 GMT

We talk every week about the changes occurring in the restaurant industry. And that makes sense because we work in the restaurant industry. But few things affect our businesses more than tourism and the very nature of travel has changed. I wanted to dig deeper into what going on so I reached out to Rafat Ali of Skift.

Rafat is an travel expert and his publication is the go-to resource of travel trends and the effect those trends are having on the larger industry. Today we talk about the trends and the disruptors making waves that will ripple into our industry and the way we connect with tourists.

For more on Skift go to https://skift.com

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The Advantage of Knowing Nothing: Andrew Dana of Call Your Mother & Timber

Josh Kopel — Tue, 12 Oct 2021 10:00:00 GMT

I was raised in this industry. For over a decade, I ran my restaurants the way I was taught to run other people's restaurants.

I led my teams the way others had led me. And I never questioned it.

Until one day I did...and a whole new world opened up before my eyes.

But what if you never got that education?

Andrew Dana is an incredibly successful restaurateur sitting on over half a dozen locations and the dude had absolutely no operational experience prior to opening his first restaurant.

He just did what he thought was right and follow his gut instincts. Today we go through how an industry outsider is changing the way we should all look at our restaurants and our industry.

For more on Call Your Mother go to https://www.callyourmotherdeli.com

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Dream First, Details Later: Ellen Bennett of Hedley & Bennett

Josh Kopel — Tue, 30 Mar 2021 12:00:00 GMT

There's a gritty side to entrepreneurship that doesn't get much attention.

The hardest part of ownership isn't owning the business, it's in owning the choices you've made and the impact they have on you and your team.

Today we chat with multi-million dollar culinary clothing maven, Ellen Bennett. Ellen wrote a book that's one part biography and one part action plan for aspiring entrepreneurs.

We run though what the past 10 years has been like for Ellen, bringing to light what has made her and her company so successful.

To pick up Ellen's new book Dreams First, Details Later, click here.

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The Prince of Portland: Celebrity Chef Gregory Gourdet

Josh Kopel — Fri, 25 Mar 2022 12:00:00 GMT

For more on the chef visit https://www.gregorygourdet.com

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The Millennial Mastermind: Jon Neidich of Golden Age Hospitality Group

Josh Kopel — Tue, 24 May 2022 12:00:46 GMT

What is cool? What are those indescribable qualities that make a restaurant popular? Is it just me or does it seem to be a moving target year to year?

Jon Neidich seems to have the formula down, with each spot he opens being trendier then the next. But, and this is what's truly amazing, they have staying power.

Today we sit down to discuss what makes a restaurant perennially popular so that we too can become the kings and queens of cool.

That's Jon Neidich. For more on Golden Age Hospitality visit https://www.goldenagehospitality.com

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The Power of Focus: Kevin Tan, founder of Snackpass

Josh Kopel — Fri, 10 Sep 2021 12:00:00 GMT

Have you chosen your customers or have they chosen you? In an effort to achieve profitability many of us refuse to clearly state who is and who is not our target customer.

Kevin Tan chose a different path. In having a maniacal focus on his target customer, he's built a platform that's grown to over half a million users in just a couple of years. What's his revolutionary idea? Skipping the line at restaurants.

Today we talk about why such a simple solution has gone viral and how we can use the same strategies to create virility in our own restaurants.

For more on Snackpass go to https://www.snackpass.co

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Karl & Sarah Worley on building a better business plan

Josh Kopel — Fri, 23 Sep 2022 12:00:15 GMT

For more on Biscuit Love visit https://www.biscuitlove.com

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Owning Your Market: Gavin Kaysen of Soigné Hospitality Group

Josh Kopel — Fri, 27 May 2022 12:00:34 GMT

What do you do when you can literally do anything? Chef Gavin Kaysen worked with some of the most talented chefs in the world. He helmed awarded restaurants in major markets. He could have opened anything anywhere. And he chose to go back to Minneapolis.

Today we discuss the merits of following your heart and the positive impacts it can have personally and professionally. As it turns out, success is intentional.

That's Gavin Kaysen. For more on all of the chef's projects visit https://gavinkaysen.com

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Personal Growth is Professional Growth: Madelyn Alfano of Maria's Italian Kitchen

Josh Kopel — Tue, 26 Apr 2022 12:00:00 GMT

I know you want to become a better restaurateur. That's why you tune in every week. And I hope this helps but there are countless resources out there at our disposal.

Today we chat with one of the best restaurateurs I know, Maddie Alfano. In our conversation she unpacks how she got so damn good at becoming great so that you and I can level up too.

For more on her restaurant visit https://mariasitaliankitchen.com

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The Generational Shift: John Tallichet of Specialty Restaurants Corporation

Josh Kopel — Tue, 25 Jan 2022 13:00:00 GMT

Today we chat with John Tallichet of Specialty Restaurants Corporation. A company his father started and grew to 80 restaurants. Today we talk about the evolution of that company over the years and the new course John has set for his family and his restaurants.

For more on SRC visit https://www.specialtyrestaurants.com

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Virtuous Leadership: Erick Williams of Virtue

Josh Kopel — Fri, 23 Apr 2021 12:00:00 GMT

What does it mean to be a chef? Chef have long been known for high standards, attention to detail and an unparalleled work ethic. But they have also been know for big egos and bad tempers.

Slowly things seem to be evolving. Today we chat with Erick Williams of Virtue who is redefining what it means to be a chef.

Erick's standards are as high or higher than most but he leads with a grace, warmth and empathy...qualities somewhat unique to back of house.

In our conversation, the chef shares how his life and his career have evolved into something that can only be described as virtuous.

For more on the Erick's restaurant go to https://www.virtuerestaurant.com

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The Rules of the Game: Kim Malek, founder of Salt & Straw

Josh Kopel — Tue, 08 Mar 2022 13:00:00 GMT

We all had a dream going into this life but so rarely do we actually achieve that dream. We're busy but we're broke. We're rich but we're working ourselves to death. We spend our days crunching numbers when all we wanted to do was cook.

But some of us have figured it out. And there's hope in that for all of us. Today we chat with Kim Malek, the founder of Salt & Straw, an ice cream company that abides by every foundational business principle while breaking every rule in the restaurant industry.

For more on Salt & Straw visit https://saltandstraw.com

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What It Really Takes to Succeed: Mary Sue Milliken of the Border Grill

Josh Kopel — Tue, 27 Apr 2021 12:00:00 GMT

We idolize the trailblazers...those heroes with enough courage to do something truly original. It's easy to romanticize their struggles or attribute superhuman qualities that make them seem different than us.

But they're not.

Celebrity Chef Mary Sue Milliken is just a person, like you and me but through patience, grit and the belief in a better future she has overcome overwhelming odds to become a celebrity chef, successful restaurateur, published author, television personality, wife and mother.

Today Mary Sue shares her path from culinary student to industry leader and the lessons she's learned along the way.

For more on the chef go to www.bordergrill.com

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The Food in Mouth Strategy: T.K. Pillan of Veggie Grill

Josh Kopel — Tue, 19 Apr 2022 12:00:00 GMT

You are in for a treat today. The conversation you're about to hear was one of the most educational experiences I've had since starting the show. T.K. Pillan is not of our industry but that has resulted in him creating a blockbuster concept by taking a different approach to restaurant operations and marketing. Today he unpacks the strategies he used to scale Veggie Grill nationally.

For more on Veggie Grill go to https://veggiegrill.com

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The Three Keys: Kevin Boehm of Boka Restaurant Group

Josh Kopel — Fri, 18 Feb 2022 13:00:00 GMT

After opening 30 restaurants over the last 27 years, James Beard award winning restaurateur Kevin Boehm has become a visionary within our industry

In our conversation today we talk about the winning recipe he's created centered around great chefs, inspired design, and enlightened hospitality.

For more on Boka visit https://www.bokagrp.com/

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The News You Need to Know: Nyesha Arrington & Philip Camino of Happy Mouth

Josh Kopel — Fri, 21 May 2021 12:00:00 GMT

We've all got a lot going on. Sometimes it's hard to figure out how the headlines we see on the news directly affect our restaurants. But the truth is, what's going on out there does matter in here.

Few see this more clearly that Celebrity Chef Nyesha Arrington and restaurateur Philip Camino. These two have decided to bridge the gap between what's happening in the world and what's happening in our businesses.

Today we unpack the mission of their new project and what we all have to gain from bite-sized restaurant news.

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Building the Future: Aman Narang of Toast

Josh Kopel — Fri, 24 Jun 2022 12:00:53 GMT

today we sit down with co-founder Aman Narang to discuss the ups and downs of servicing the service industry. If they were able to predict the future before, are they able to do it again?

For more on Toast visit https://pos.toasttab.com

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Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Chef Melissa Martin on unique alternatives to the traditional restaurant model

Josh Kopel — Fri, 07 Oct 2022 12:00:17 GMT

There are folks out there who see the world differently, and those visionaries are building very different restaurant concepts. In reinventing the model, they have no competition and there’s a ton we can learn from the trail they’re blazing.

Today we chat with Chef Melissa Martin of Mosquito Supper Club, a new kind of restaurant located in a very old place. In our conversation, Melissa shares the inspiration behind the unique concept and how she’s built a national audience off the back of a local restaurant.

For more on Mosquito Supper Club, visit http://www.mosquitosupperclub.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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The Robots Have Arrived: Benson Tsai of Stellar Pizza

Josh Kopel — Tue, 22 Mar 2022 12:00:00 GMT

For years we've heard the tales of the days that robots would come to take our jobs. Well that day is today.

On this episode we're chatting with Benson Tsai an engineer turned restaurateur who took top talent from SpaceX and leveraged their genius to create an autonomous pizzeria.

Today we discuss the jobs his robots are taking and the opportunities that presents for all of us.

For more on Stellar Pizza visit https://www.eatstellarpizza.com

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The McDonald's of Nutritious Food: Sam Polk of EveryTable

Josh Kopel — Fri, 11 Dec 2020 13:00:00 GMT

Can good, nutritious food be reasonably priced?

Can it be cheap?

Is healthy food is a human right?

Sam Polk thinks it is and he’s putting his money where is.

Sam created Everytable, a company dedicated to offering nutritious food at a low price point…and he intends to make a profit while doing it.

Today we discuss how Sam is bucking convention and using the big corporations playbook to make a big impact on local communities.

For more on Everytable and their mission go to www.everytable.com

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The King of Community: Zak Wallace of Local Green

Josh Kopel — Fri, 16 Apr 2021 12:00:00 GMT

We all open restaurants with the noble goal to serve our communities something they want.

Zak Wallace of Local Green took a different path. He set out to serve his community something they needed. Local Green provides healthy, plant based food within the food desert that Zak calls home.

Being a social entrepreneur in the restaurant industry makes for a great mission but it also makes for a great business. Today Zak shares how serving an unknown need creates massive impact.

For more on Local Green go to www.localgreenatlanta.com and be sure to follow Zak on Instagram using the handle @bigzakwallace.

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A Holistic View of Hospitality: Philip Camino

Josh Kopel — Fri, 04 Sep 2020 12:00:00 GMT

Philip Camino is out to save his restaurants but, in the process, may be able to help save the industry. Today we discuss how he’s expanding the concept of team to include his vendors and how wellness plays a central role in his restaurant operations.

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SHOW NOTES

Transforming the business during Covid
Looking at ways to mitigate risk
Reduce costs
Get more efficient
Speak to landlords and stakeholders
Building a partnership with landlords
Collaborating with landlords rather than being against them
Less tennants in the next 6-12months
More failures happening within the next year
Mid level spaces - much less demand
Philip’s professional background
Director of Finance at the Student Union
Corporate job in enternatinment management company
Corporate marketing
Moved to LA and began in hospitality
Lessons from a varied professional background
People are everything
World class artists and brands have world class teams
Strong teams attract other talented people
The hospitality job market
Hiring has been hard in the past couple of years
Even BOH hard to hire
Essential to the running of the restaurant
Restaurants will have a more diluted talent pool post-pandemic
Covid is creating opportunity
Reset of the industry
35% restaurant closures
35% less competition
65% of restaurants who are left will hopefully get 100% of the remaining business
Finding a stronger team
Wages will come down
More top talent available
Some of the best hospitality professionals in the world are now available
Benefits to remaining restaurants
Better team
Better supplier relationship
Better opportunities to capitalize
Less competition
Redefining relationships with vendors and landlords
Widening the definition of “team”
Principles of mutual investment
Poor current working conditions for employees in the hospitality industry
No health insurance
No 401k
Long work hours
Initiatives for better employee compensation
Bonuses based on actionable metrics depending on position
Example: executive chef receives bonuses for cutting prime costs
Receives a profit share of money saved
Gameifying health and wellness
Whoop app to encourage healthy habits
Financially incentivize better recovery score
Recovery score made up of wellness metrics to measure your stress levels
Resting heart rate
Sleep
Respiratory rate
Heart rate variability

Serving Hope: Celebrity Chef Edward Lee

Josh Kopel — Tue, 22 Feb 2022 13:00:00 GMT

When the pandemic hit, we all had survival on the brain. Some of us focused on our families, some of us focused on our businesses and, a select few, turned their attention to our industry.

Today we talk with Chef Edward Lee, who represents the absolute best of us, a true advocate for our industry serving up hope, change and inspiration for the future.

For more on the Lee Initiative visit https://www.leeinitiative.org

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Essential Elements of Successful Leadership: Raji Sankar of Choolaah Indian BBQ

Josh Kopel — Fri, 06 May 2022 12:00:38 GMT

If I didn't work for me, I'd want to work for Raji Sankar. I'd argue that I'd probably have more fun working for Raji. Her confidence, the way she inspires, her ability to put one at ease, even in stressful situations is the result of thoughtful, intentional leadership.

Today's conversation is a masterclass in mastering intention. In becoming the leader and building a business you can be proud of, even in the toughest of times. Her restaurant, Choolaah, represents the absolute best our industry has to offer and I couldn't be more excited to share her story with you today.

For more on Choolaah visit https://choolaah.com

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Finding Your Niche: John Meadow of Scarpetta

Josh Kopel — Fri, 02 Sep 2022 12:00:58 GMT

Just because your last restaurant was a hit doesn’t mean the next one will be. And, as restaurateurs, we spend a lot of time after a closure trying to figure out what went wrong. Through trial and error, some of us are lucky enough to parse out a recipe for consistent success. John Meadow of the prolific restaurant group LDV has done just that. In today’s conversation we discuss the elements he’s put together to ensure the next restaurant that opens is more successful than the last.

For more on his restaurants visit https://ldvhospitality.com

____________________________________________________________

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other shows:

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Restaurant Marketing That Works: Matt Plapp of America's Best Restaurants

Josh Kopel — Fri, 27 Aug 2021 12:00:00 GMT

The future of restaurant marketing is the current state of marketing in every other industry: data. Marketing is no longer about compelling diners to come to our restaurants, it's about compelling them to give us their contact info so that we can start a conversation.

Today's marketing strategy is more about them than it us about us. Leading the charge into this brave new world is Matt Plapp, a seasoned marketer who's practicing what he preaches by offering more value than he's taking.

Today we discuss his most recent effort, the book Restaurant Marketing That Works, in which he lays out the strategies and tools he uses to help restaurants scale to massive proportions. By the end of today's conversation, you'll have the plan you need to market like the big guys do.

You can buy Matt's book "Restaurant Marketing That Works" on amazon today.

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Make No Small Plans: Elliott Bisnow of Summit

Josh Kopel — Fri, 08 Jul 2022 12:00:25 GMT

Do you run your restaurant or does your restaurant run your life. As entrepreneurs, we build these businesses with a singular goal in mind: freedom. But how many of us are really free?

Today we chat with Elliott Bisnow, co-founder of Summit and author of Make No Small Plans, a book about building a great business and a great life. In our conversation, Elliott breaks down the key decisions that led to his success so that we too can enjoy the freedom that we deserve.

Pick up your copy of Make No Small Plans wherever books are sold.

____________________________________________________________

Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Bruce Nelson on the numbers behind profitability

Josh Kopel — Fri, 16 Sep 2022 14:30:05 GMT

Bruce Nelson never dreamed of becoming the Chief Financial Officer of a restaurant group, he wanted to be a restaurateur just like the rest of us. But, when he achieved his dream of restaurant ownership, his life became a nightmare. Coming off hard years and the closure of the restaurant, he took the time to figure out why.

It was the math. On a foundational level, his business was doomed to fail from the beginning because he was using bad math. In today’s conversation Bruce walks us through what a sound financial strategy looks like to create a wildly profitable restaurant.

____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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The Art of Selling Out: Alex Jacobs, Guto Araki and Joey Rubin of Biite Club

Josh Kopel — Tue, 29 Mar 2022 12:00:00 GMT

It's a risk to get into this industry. It's a risk to open your own restaurant. And, for most of us, after we've taken those two big risks, our appetite for risk diminishes.

But, as the years wane on, there's this thing nagging within us. All of these amazing ideas for all of these incredible dishes and concepts that we're afraid to execute because, honestly, they're really out there.

That's why I reached out to the guys from Biite. These guys live on the edge of culinary greatness, curating interesting and entertaining pop up events within existing restaurant with the chefs that helm them.

In today conversation we unpack the essential elements of a memorable event, how to find your true audience and most importantly, how to sell out every single time.

For more on Biite Club go to https://biite.club

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Doubling Down on Industry Fundamentals : Dustin Valette of The Matheson

Josh Kopel — Fri, 09 Jul 2021 12:00:00 GMT

Go big or go home. Remember those days? It seems a lot of folks have changed their minds. Restaurants with small footprints small menus are popping up everywhere.

Well, not in wine country and not with Dustin Valette at the helm. Dustin is leveraging over 50 years of combined industry know-how to create an iconic restaurant that's as ambitious as it's founders.

Today we talk about Dustin's vision for the Matheson and the steps he's taking to ensure it's a wild success.

For more on The Matheson go to https://www.thematheson.com

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The New Breed of Restaurateur: Camilla Marcus of West~Bourne

Josh Kopel — Tue, 12 Jan 2021 13:00:00 GMT

Cross-training to composting, there's a new breed of restaurateur out there. They're leveraging the newest restaurant tech and strategies from outside of our industry to create entirely new companies.

Chef Camilla Marcus is leading the charge for change and

today we run through several of her endeavors including a restaurant focused tech conference, a nonprofit for hospitality workers and her zero waste restaurant West~Bourne.

For more on West~Bourne go to www.westbourne.com

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People-First Culture and the Labor Crisis: Michel Falcon of Brasa Peruvian Kitchen

Josh Kopel — Tue, 22 Jun 2021 12:00:00 GMT

Why won't our people come back to work? What do we need to do to get them back and get them excited about rebuilding this industry together?

Restaurateur Michel Falcon has been asking the same questions and has come up with really useful answers. Today, we dive deep into the recipe he uses to create and manage world class teams and the tactics he uses to keep those teams inspired.

For more on the Michel and People First Culture go to http://www.michelfalcon.com

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The Anatomy of Success: Sabato Sagaria

Josh Kopel — Fri, 18 Sep 2020 12:00:00 GMT

He was the Chief Restaurant Officer of Union Square Hospitality Group with 20+ locations. Then he became the president of BarTaco, a restaurant group with 30+ locations across 10 states. In his spare time became a master sommelier. By all metrics, Sabato Sagaria is a huge success.

But with such a high failure rate in the industry, what elements are required to achieve that level of success? Today, Sabato teaches us the lessons he learned while working with the best to become the best.

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Highlights

Redefining leadership at Union Square Hospitality Group
Rolling out a zero-tipping initiative
The importance of trust and transparency
A one-size-fits-one approach
Possessing a growth mindset/focus
Can every job be your dream job?
Creating growth opportunities within your company
The importance of word-of-mouth advertising
How to create word-of-mouth advertising
Guest communication strategies
100% table touches
WTF moments
The perils and benefits of integrating with a larger company
Lessons learned from a giant corporate structure

Success Ain't So Sweet: Mindy Segal founder of Mindy's Bakery

Josh Kopel — Fri, 28 Jan 2022 13:00:00 GMT

Today we speak with Mindy Segal, James Beard award winner and successful restaurateur about her own personal revelations and the massive impact it had on her life, her business and her team.

For more her restaurant go to https://www.mindysbakery.com

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The Leadership Required to Scale: David Dressler of Tender Greens

Josh Kopel — Fri, 15 Apr 2022 12:00:00 GMT

What kind of leader do you want to be? Most of us don't even have time to think in those terms but today's guest believes that it's an essential place to start if we're going to be successful in this industry.

Meet David Dressler, cofounder of Tender Greens. David was the guy that created the culture needed to scale his restaurant from one to 30 locations in less than 10 years. Today he shares the tactics, tools and strategies he used to build a bulletproof culture.

To become a better leader today visit https://www.quietadvisory.com

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Foundational Support: Clare Reichenbach of the James Beard Foundation

Josh Kopel — Fri, 25 Feb 2022 13:00:00 GMT

The global pandemic brought tragedy to our industry but, and I think this needs to be said, it brought opportunity as well. Restaurant owners and operators saw the pandemic as a catalyst for change and so did some of the organizations that support us.

Today's guest is Clare Reichenbach, the CEO of the James Beard Foundation. We talk about the evolution of our industry and the evolution of the foundation over the last 20 years and, especially, the last 24 months.

For more on how the James Beard Foundation can support you and your restaurant, go to https://www.jamesbeard.org/

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Figuring Out Today What Matters Tomorrow: Ron Shaich founder of Panera Bread

Josh Kopel — Tue, 10 Aug 2021 12:00:00 GMT

What does success look like in the restaurant industry? For Ron Shaich, it meant driving Panera Bread to outperform both Starbucks and Chipotle over the last 20 year, ultimately creating a restaurant concept valued at $7.5 Billion Dollars.

How did he do it? The answer was surprisingly simple and today he takes us on the journey from a single unit cookie company to a billion dollar brand.

For more on Ron and his company go to www.ronshaich.com

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Scaling a Family Business: David Birzon of Snooze

Josh Kopel — Tue, 05 Apr 2022 12:00:00 GMT

50 locations in 15 years. That's massive growth. Snooze is a restaurant born from the dreams of two brothers that became the mission of one of the best operators this industry has every seen.

Meet David Birzon, the CEO of Snooze, who took a good business and scaled it into a great company. In our conversation we talk about what it takes to scale a concept centered around community, sustainability and profitability.

For more on Snooze visit https://www.snoozeeatery.com

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The Path to Predictable Income for Restaurants: Jacob Bindman of the SF New Deal

Josh Kopel — Fri, 18 Jun 2021 12:00:00 GMT

What if we could create great businesses by doing good?

The biggest hurdle I've faced as a restaurateur is the unpredictability of sales week to week and month to month.

I believe Jacob Bindman may have created the solution to not only that problem but also how to feed the hungry at the same time.

Today, we're discussing the San Francisco New Deal. A charitable organization that's paying restaurants to feed the needy. Born out of the pandemic, Jacob and his team have managed to create a sustainable model that's helping both independent restaurants and those in need survive these difficult times.

For more on the SF New Deal visit https://sfnewdeal.org/

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Profit First & The Art of Delegation: Bestselling Author Mike Michalowicz

Josh Kopel — Fri, 29 Apr 2022 12:00:00 GMT

Do you struggle with delegation? How about profitability? What about organizational efficiency? Well then I've got a guy I'd like for you to meet.

Today's guest is Mike Michalowicz, a famed author that's written two books that changed the trajectory of my professional life. Together we're going to sit down to tackle the key concepts from these books as well as lessons learned from Mike's own professional journey.

For more on his books and programs visit https://mikemichalowicz.com

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Creating a Culture of Winners: Melissa Koujakian of Republique

Josh Kopel — Fri, 21 Jan 2022 13:00:00 GMT

Great teams win games. Great coaches breed great teams. So, how do we become a great coach. What qualities do we need to possess to ensure that no matter what we've got a winning team on our hands.

Melissa Koujakian is a winning coach. Every restaurant she's run has gone on to become a wild success and that's no accident. Today we talk about her intentional style of leadership, the importance of enthusiasm and the secrets behind building a team that lasts.

For more Republique visit https://republiquela.com

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The Future of Fine Dining: Jenner Tomaska & Katrina Bravo of Esmé

Josh Kopel — Tue, 24 Aug 2021 12:00:00 GMT

There's a new breed of restaurateur and it's pretty exciting to see. A younger generation bringing the best of the past together with a new vision of the future.

Today we chat with Chicago power couple Jenner Tomaska and Katria Bravo in the weeks before the opening of their new restaurant. These two cut their teeth in some of the best restaurants in the country and today they're sharing the lessons from the past that helped them create the future of fine dining.

For more on Jenner Tomaska and Katria Bravo go to https://www.esmechicago.com

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The Case for Change: Martha Hoover of Patachou, Inc.

Josh Kopel — Tue, 02 Mar 2021 13:00:00 GMT

You should listen to Martha Hoover.

Not because she owns and operates 14 different restaurants. Not because she offers her 400 member team full benefits and parental leave. Not because of her nationally renowned sustainability efforts.Not because her farm to table casual concepts are actually profitable.

You should listen to Martha Hoover because she's right.

This is our moment. This is our opportunity to look at the mistakes of the past and make better choices for ourselves. This is the conversation we should of had years ago.

For more on Martha's organization go to www.patachouinc.com

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Episode 157: The New Model for Restaurant Success: Chef Steve Brown, founder of Swagyu Chop Shop

Josh Kopel — Tue, 23 Nov 2021 13:00:00 GMT

What does the restaurant of the future look like? Well, if we've figured anything out in our time together it's that I could look like many different things.

I think Chef Steve Brown has stumbled upon a really intriguing business model. He's evolved the pop up model into a restaurant incubator, creating massive demand and awareness for his brands.

In our conversation we unpack what went into conceptualizing and executing this restaurant ecosystem and how he leveraged his unique personal brand to bring it to the masses.

TIME-STAMPED SHOW NOTES:

[2:] Taking partnership to the next level: creating a brand vibe with the love of your life

[5:01] Being in hospitality vs. being in the hospitality business

[6:56] Anything but a restaurant! How the Swagyu pop-up was born

[8:15] It wasn't marketing... it was survival.

[9:39] The Wagyu concept: born the Coachella of culinary battles

[11:25] Taking it on tour: You can't perform the concert in the same town every day

[12:48] The last supper: how a moment of desperation tripled revenue

[16:07] Swagyu Study Hall: how Covid shaped next-level hospitality

[17:13] "Uhh, Chef, we don't see it...": the journey into Brick & Mortar

[18:36] Making what was for the 1% accessible to the 99%

[19:36] Capitalizing on sh*tty strip malls: the golden ticket that made Swagyu Chop Shop possible

[20:54] The Wagyu Smashburger: how the greatest oxymoron in the history of food became a huge success

[23:46] What's better than zero waste? Negative waste.

[24:16] And the beat goes on: the success keeps rolling in at every turn

[25:13] Failing your way to success: trust your gut and understand your audience

[27:43] Why Chef Steve Brown was able to rise from the ashes of Covid

[29:09] Choosing the good choices: "I'd rather be miserable than without clarity."

[29:49] Now what?: The future of Swagyu

[31:12] "Wouldn't it be so funny if this worked?"

[33:17] Listen for the mic drop: Chef detonates the Hiroshima of truth bombs.

[33:43] "You wanna know how to expand this fast? I'll tell ya..."

[36:00] Multiple revenue streams done right: Chef Steve divulges an EPIC strategy

[37:41] Massive expansion during the great recession: where he's finding his employees

[38:38] The creativity doesn't end at the plate: make big moves that might seem crazy.

For more on all of his projects visit https://chefstevebrown.com

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Building the Future Today: Krystle Mobayeni, founder of BentoBox

Josh Kopel — Fri, 23 Oct 2020 12:00:00 GMT

We’ve covered countless pivots on this show but I wanted to try something different.

Today we chat with Krystle Mobayeni, founder of BentoBox. Krystle and her team created a plug and play website design service designed for our industry. She’s been touting the importance of the online experience for restaurants since long before the pandemic.

There was no need to pivot! Retail, online ordering and so much more were readily available through Bentobox.

During this time of great struggle, I see tremendous value in talking with visionaries like Krystle that have created solutions to problem we didn’t even know we had.

For more on BentoBox go to getbento.com

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Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.ant to streamline your front-of-house operations and increase sales? Head over to http://bit.ly/YelpRestaurants to claim your free page and learn more about these powerful tools for your business.

How to Prevent Food Fraud: Sarela Herrada of Simpli

Josh Kopel — Tue, 05 Oct 2021 12:00:00 GMT

Are we getting screwed by our food vendors? Do you know where your food comes from?

Food Fraud is real and, for many of us, we've been paying a premium rate for lower quality goods for far too long.

That's where Sarela and Simpli come in. They're working to expose the greed and inefficiencies in our supply chain. Today we talk about the true path your food takes to get to your restaurant and why it matters so much.

For more on Simpli go to https://simpligood.co

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The View from the Top: Celebrity Chef Brooke Williamson

Josh Kopel — Fri, 29 Jan 2021 13:00:00 GMT

The pandemic didn't pick favorites. For each small, independent restaurant that has shut down, just as many celebrity chefs have lost everything.

But they'll be fine. I'm sure they're sitting on piles of money, right?

Wrong.

When the fundamentals of an entire industry are wrong, every participant at every level suffers.

Chef Brooke Williamson has reached the pinnacle of what our industry has to offer and is successful by every metric. In sharing her story with you today, I'm hoping to show that the view from the top, looks a lot like the view from where you're sitting today.

Be sure to follow her on Chef Brooke on instagram using the handle chefbrookew.

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Sustainable Profits: Zuleyka Strasner of Zero Grocery

Josh Kopel — Fri, 20 Aug 2021 12:00:00 GMT

We're still contending with a global pandemic in the midst of a labor crisis and this is another episode on sustainability. Are you shaking your head right now? How disconnecting am I from what's going on in your day to day lives?

Today is hard but we still need to prepare for tomorrow and the challenges we'll face then. Gen Z constitutes the largest population on the planet and they're intent on saving it. Sustainable practices are at the center of that movement and, at the center of the sustainability movement, we find Zuleyka Strasner, founder of Zero Grocery.

Today we unpack what it took to create a plastic free life and a plastic free business.

For more on Zero Grocery go to https://zerogrocery.com

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Mindful Management as a Catalyst for Growth: Andy Hooper of &pizza

Josh Kopel — Tue, 19 Jan 2021 13:00:00 GMT

As a leader, it takes courage to experience a problem and then chart the new course to remedy it. Vision is required to see that problem before it happens and make it part of your solution.

Andy Hooper of &pizza is that kind of visionary. His early investments in technology and company culture have paid dividends over the last 9 months. They spent 2020 growing the company and will expand even farther in 2021.

In this episode we unpack the management tools and resources he's created and how he's successfully utilized them despite the pandemic.

For more on &pizza visit www.andpizza.com

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The Business of Being a Chef: Nick Brune, founder of Full Time Chef

Josh Kopel — Tue, 14 Sep 2021 12:00:00 GMT

Nick Brune calls himself a chef but I'd call him a culinary entrepreneur.

The reason being is that he's as interested in the business of food as he is in cooking it.

In today's far reaching conversation we cover the path he took to master the business of hospitality, how he's applied those lessons to build multimillion dollar F&B businesses and how he's sharing those lessons with the world.

To learn more about Nick and to learn more from Nick visit https://fulltimechef.com

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The Chemical Formula for Reducing Labor: Paul Edmondson of Procter & Gamble

Josh Kopel — Fri, 07 May 2021 12:00:00 GMT

Who's excited to talk about cleaning products? Anyone? Anyone?

What if I told you that the products we use to clean directly relate to our labor margin? As it turns out, innovation in cleaning products could result in hundreds, if not thousands, of labor hours saved over the course of a year.

Excited yet?

Today we chat with Paul Edmondson of Proctor & Gamble who will walk us through what they've been working on and how it can help our whole industry run a cleaner, more profitable operation.

To check out any of the products mentioned on the show today visit www.pgpro.com

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Defining The Best Investments: Eduardo Rallo of the PCV Fund

Josh Kopel — Tue, 15 Sep 2020 12:00:00 GMT

What are the best investments that you can make in your restaurant or in our industry? Eduardo Rallo is an investor in restaurants, in restaurant tech and in people. In this episode, we explore his winning strategy for seeing and seizing the opportunities out there.

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HIGHLIGHTS

The story behind creating and scaling the World Wrap brand
The importance of being naive
Setting up roles for success
The importance of investing in talent
Taking on venture capital
The pressures of institutional funding
Expanding from restaurateur into restaurant investing
Early investment in Opentable
The story behind Pacific Catch
The next big gold rush in hospitality
The future of tech in the restaurants

The $50 Million Deli: Ari Weinzweig

Josh Kopel — Fri, 04 Dec 2020 13:00:00 GMT

I bought into the same dream you did: build a restaurant, make it successful, rinse and repeat.

How well did that work for you?

It took me down the path of exhaustion, frustration and, ultimately, failure.

Ari Weinzweig, co-founder of Zingerman’s in Ann Arbor, Michigan, took a different path. He created a community of businesses, each supporting the next. He stayed small and strategic, investing heavily in his team.

He’s built the stuff dreams are made of and today we tackle how he turned those dreams into reality.

Click here to check out Ari’s tools and resources.

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FULL COMP Season 3 Trailer

Josh Kopel — Tue, 29 Dec 2020 13:00:00 GMT

In Season 3, the restaurant revolution is taking a new shape. As we see our way out of the pandemic the new ideas and strategies we've implemented have taken root and blossomed. We have entered the Restaurant Renaissance. Season 3 focuses on the revolutionary ideas and leaders that have thrived during this difficult time, empowering listeners to walk a similar path.

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Determined to Thrive: Randy Dewitt of FB Society

Josh Kopel — Tue, 13 Apr 2021 12:00:00 GMT

I'm obsessed with massive growth. Though I have no desire to own dozens of restaurants, I think there's a ton to be learned from the folks that do.

Randy Dewitt is a scaling mastermind. From a single cafe, he launched an empire that includes Twin Peaks, Velvet Taco and countless other national brands.

Today Randy shares the essential elements that have enabled him to create hit after hit.

For more on FB Society go to www.fb-society.com

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Building the Next Fried Chicken Empire: Max Sheets, founder of Chick N Max

Josh Kopel — Tue, 24 Nov 2020 13:00:00 GMT

If there’s only one lesson to be learned from helping someone open a restaurant it’s that it would be a bad idea to open up one yourself.

Max Sheets spent his professional life helping restaurateurs scale their businesses to massive proportions.

At some point along the way, he caught the entrepreneurial bug and decided to strike out on his own to create Chick N Max. Today we discuss the tools and tricks he learned from corporate giants and how he implemented those in his restaurant concept.

To check out his employee handbook click here.

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The Future of Events: Matt Landes, founder of Cocktail Academy

Josh Kopel — Fri, 03 Jul 2020 12:00:00 GMT

From running underground event spaces to virtual happy hours, Matt Landes has lived on the bleeding edge of what’s next within our industry. Today he shares the ups, downs and lessons learned on his journey to creating, running and now saving a million dollar events company.

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SHOW NOTES

Starting Apartment A
Creating a name brand
Entering the world of events
Was called by other brands to create concepts and parties for them
Commitment to becoming the premier cocktail caterer in the world
Trying to do everything in the beginning
Create a cocktail magazine
Pop up bars
Help brands accelerate
Focusing on doing one thing really well
Creating a premium drink experience
Businesses do better when they niche
Cocktail academy has niched into events and consulting
Core values of Cocktail Academy
Focus enables an entrepreneur
Make money
Attract talent
Retain loyal clients
Changing plans for 2020
2019 was the best year of growth for Cocktail Academy
Plans were to expand consulting
Fully leveraging in-person experiences
First reactions to Covid 19
South by Southwest event was canceled
Hague Club event was postponed
Steps to pivoting during the pandemic
Successful pivots to the online space
Hosting bartenders on their Instagram account
Bartenders give a cocktail recipe and receive tips via Venmo from followers
Cocktail nightschool hosted every Thursday
Custom cocktail experience boxes for brands
Digital streaming events
CARE (Cocktail Academy Ready-made Experiences)
Virtual experiences give retail bought alcohol more story
How to manage fear
Oscillating between excitement in problem-solving and total exhaustion
You can be scared of your own ideas
Having a great idea means you have to follow through
Make it happen or die trying
Questions to ask to feel more in control
Will I feel better if I tried?
What is urgent to do today?
What tasks am I responsible for related to clients and my team?
Managing work-life balance
Wellness Wednesdays
Wednesdays off
We can only be efficient 3.5 days a week during the pandemic
Mental toll of the pandemic environment
Entrepreneurial disorder in the hospitality industry
Responsibility to become a creative leader within the industry
Oversimplifying what it takes to action new ideas
Feeling exhausted after thinking of new innovations
Opportunities in cocktails to go
Lost Parrot concept
Tiki Tuesday delivery with tiki cocktail mugs
Bar in a bag
At home experience
Eventually opening a pop-up bar called Parrot to connect with customers who have had the at-home Lost Parrot experience

Creating Opportunity from Tragedy: Serial Restaurateur Darin Rubell

Josh Kopel — Tue, 07 Apr 2020 04:33:35 GMT

Hospitality is in the blood for Darin Rubell, his father and grandfather were both restaurateurs, and his cousin Steve Rubell was the man behind Studio 54. A native of New York City, Rubell has created a restaurant empire spanning 8 concepts including restaurants, bars and a catering company. His companies have gone on to thrive even through the crash of 2008. In today's episode Darin shares how 9/11 inspired his path to entrepreneurship and his plan to overcome the obstacles created by the pandemic.

Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click here to download your free copy today!

I created this podcast to help us all through these tough times. I've also created a service committed to help you get open and stay open. Click here to check it out and sign up for a 60-day free trial.

Leaning Out and Leveling Up: Celebrity Chef Curtis Stone

Josh Kopel — Tue, 16 Mar 2021 12:00:00 GMT

As an industry we can look at the pandemic as a blessing or as a curse. No matter which one you choose, you'll be right.

Celebrity Chef Curtis Stone is choosing to view the pandemic as an opportunity to improve.

Today we run through the operational improvements he's made and the impact they've had on restaurants.

For more on the chef visit www.curtisstone.com

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Full Comp - www.restaurants.yelp.com/fullcomp

The Happy Mouth Morning Show - www.restaurants.yelp.com/happy mouth

Restaurant Marketing School - www.restaurants.yelp.com/marketingschool

The Playbook - www.restaurants.yelp.com/influencers

Season 2: My Favorite Lessons

Josh Kopel — Fri, 25 Dec 2020 13:00:00 GMT

No different than Season One, I find it impossible to pick out my favorite episodes from Season 2.

Having said that, I do have my favorite lessons....

We've got much more planned for Season 3 which launches January 5th.

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Taking the High Road: Saru Jayaraman of One Fair Wage

Josh Kopel — Tue, 15 Dec 2020 13:00:00 GMT

2020 has been the most educational year of my life. It’s amazing what you see when you take a moment to look around.

I’ve spent the last 20 years in this industry, blind to the struggles of so many. Well, my eyes are open now and I’m ready to become part of the solution.

I sat down with Saru Jayaraman of One Fair Wage to discuss the inequities in our industry and what we can do to change them.

To offer support of get support go to www.onefairwage.org

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Creating the Jobs They Want: Gabriel Cole of Just Fare

Josh Kopel — Fri, 06 Aug 2021 12:00:00 GMT

Idealism is great. We all want to be dream employers offering dream jobs to amazing people who love our restaurant as much as we do. But that's rarely the reality of our situation.

Who's fault is that and is there a way to make that vision a reality?

Today we chat with Gabriel Cole, a former chef, who's using his values to not only inform the way he does business but also to decide who to do business with.

In this conversation we tackle the obstacles involved in become the employers we want to be and what it takes to attract the employees we want to hire.

That's Gabriel Cole. For more on Just Fare go to https://justfare.co

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The Shortest Route to Profitability: Chip Klose of Restaurant Strategy

Josh Kopel — Tue, 07 Sep 2021 12:00:00 GMT

Can we make more money today? Like right now? Are there simple fixes to the problems we've been suffering from as an industry for the last, I don't know, 1000 years.

Most of us don't make enough money and today we're talking with Chip Klose, who's trying to fix that. In our conversation, Chip lays out some simple, easy to execute tips and tricks for scaling profitability and our overall online presence.

For more on Chip, go to www.chipklose.com

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The Blueprint for a Global Brand: Sam Nazarian founder of SBE

Josh Kopel — Tue, 03 Nov 2020 13:00:00 GMT

Everyone has a different definition of success. But, if we all had to pick one, we’d probably pick Sam Nazarian's.

His company, SBE, owns 36 hotels and over 200 culinary and nightlife venues globally. He’s worked with everyone from Philippe Stark to Jose Andres.

And even in the midst of a global pandemic he’s expanding, opening Citizen’s a 40,000 sq foot eatery later this year. Sam has dominated every tier of hospitality for more than a decade now and today he unpacks his winning strategy.

For more on SBE and their upcoming projects go to www.sbe.com

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How to Thrive Post Pandemic: Ian Pomerville of Spruce Peak

Josh Kopel — Fri, 04 Jun 2021 12:00:00 GMT

We've spent a ton of time talking about pandemic pivots, but what about the evolutions that have resulted from this apocalyptic disruption? What about the permanent changes operators have made that are having a lasting positive impact on their businesses.

Ian Pomerville and the Spruce Peak Lodge are having their best year ever. Why? They didn't pivot, they've evolved their concept to meet the changing needs of their customers. They did this by leveraging the latest tech and tactics out there.

In today's episode Ian runs us through what they've done and the tremendous impact it's had.

For more on the resort go to https://www.sprucepeak.com

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Mastering Food Media: Max Block of CarvingBlock

Josh Kopel — Fri, 14 May 2021 14:50:22 GMT

If an amazing restaurant opens and no one knows about it, does it have a chance at survival?

Today we chat with media maven Max Block of CarvingBlock PR. He runs us through the tools and tactics he uses to get his clients the exposure they deserve and need to survive in a digital world.

For more on CarvingBlock go to www.carvingblockpr.com

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The Restaurant of the Future: Tim Brown of Oracle

Josh Kopel — Fri, 12 Mar 2021 13:00:00 GMT

Most of us have a tough time imagining what the world is going to look like next month, forget about next year.

But, in order to ensure the survival of our businesses and this industry, we need to know what's coming down the pike. What resources and tools can we leverage to truly thrive in the restaurant industry?

Today Tim Brown of Oracle runs us through what's available today and what we can look forward to in the future.

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Restaurant Influencers: The Playbook - www.restaurants.yelp.com/influencers

Feeding the Future: Dan Giusti

Josh Kopel — Fri, 13 Nov 2020 13:00:00 GMT

Working in hospitality is a calling. I felt called to serve people and, as a restaurateur, I’ve done just that. Chef’s have a different calling, to feed and nourish the masses.

Today we chat with Dan Giusti, the former executive chef of Noma.

Dan walked away from the prestige of fine dining to serve a bigger purpose. Through his company Brigaid, he’s committed his life to turning school cafeterias across America into scratch kitchens led by seasoned chefs.

Today we explore the work that goes into revolutionizing the American school food system.

For more on Brigaid go to chefsbrigaid.com

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Episode 163: Creating Timeless Events: Eileen Wayner of Tales of the Cocktail

Josh Kopel — Tue, 14 Dec 2021 13:00:00 GMT

What's the best event you've ever been to? What made it special? What do you remember most vividly about the experience?

One of my favorites is Tales of the Cocktail in New Orleans, an event as dynamic as the city it was born in. Today we chat with Eileen Wayner, the CEO of the foundation to talk about what it takes to create an event that is as educational as it is entertaining for the last 20 years.

TIME STAMPED SHOW NOTES

[2:18] For the industry, by the industry: determining what's important.

[5:42] The evolution of an event: delivering the world's best cocktail conference

[10:15] Connecting through the rich and robust spirit of New Orleans

[13:15] What makes a great event: inspiring attendance

[18:38] Luring people back to bartending as a career

[20:25] The work we need to do as an industry

[21:22] Looking to the future: what's coming next for Tales of the Cocktail

[23:44] We all thrive when we all thrive: Exploring values and responsibility

[26:55] Why Hospitality is the best industry in the world

That's Eileen Wayner. For more on Tales of the Cocktail visit https://talesofthecocktail.org

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Industry Town Halls

The Debt Free Restaurant Model: Tyler Wilson of Wurstkuche

Josh Kopel — Tue, 09 Feb 2021 13:00:00 GMT

Empire building has become the standard in our industry. Why have one restaurant when you can have 100? This ambition, paired with debt financing, has led to the collapse of our industry.

Many of us grew too big too fast.

Enter Tyler Wilson. Tyler has spent the last decade growing from one location to two, without incurring one penny of debt. Wins and losses are financed from the profits of the business not debit from outside investment. In this episode we dig into the pros and cons of a debt free restaurant model.

For more on Tyler's restaurant go to Wurstkuche.com

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We're all influencers: Patrick Kim of the Worth Network

Josh Kopel — Fri, 02 Apr 2021 12:00:00 GMT

It feels like almost every facet of our industry has been redefined over the last 12 months, especially our relationship to our customers. We've had to rely on their loyalty and support more than ever.

Patrick Kim saw an opportunity there: an opportunity to reward their loyalty while breeding more awareness for our brands.

Enter the Worth Network, a disruptive platform turning our favorite customers into social media influencers. Today Patrick shares his utopian vision for the future of digital marketing and how we can benefit.

To check out Worth go to www.worthnetwork.io

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We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

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Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

Episode 152: Holistic Hospitality: Paul Pruitt, founder of New School

Josh Kopel — Fri, 05 Nov 2021 12:00:00 GMT

To call Paul Pruitt a restaurant consultant fails to describe who he is and his contributions to our industry. Paul is a hospitality futurist who, in the 10 years I've known him, has predicted every major evolution that our industry has faced.

Today Paul and I chat about the present and the future of our industry and how holistic hospitality could be the solution to all that ails us.

TIME-STAMPED SHOW NOTES:

[2:30] Catching rising stars:

[3:58] Kickin' it New School: It's not always about reinventing wheels.

[6:25] The importance of exploring what you can control, what you cant, and what will last.

[10:19] Horrible cupcakes on beautiful plates: The value of The Fun Sponge

[14:45] Tempering the algorithm: The balance contemporary thinking and innovation

[18:40] From concept to execution: Leaning into process, building a foundation, and creating cooperation.

[20: 40] Scaling a business is easy. Scaling culture is hard.

[26:17] Holistic thinking: Embracing a nonbinary perspective in your business.

[30:27] Exploring shades of grey: appreciating nuance, and refusing black and white decisions.

For more on New School go to http://newschoolconsulting.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Industry Town Halls

The Best Restaurateur in the World: Will Guidara of Eleven Madison Park

Josh Kopel — Tue, 20 Oct 2020 12:00:00 GMT

If you own and operate the best restaurant in the world does that make you the best restaurateur in the world?

If I didn’t believe that Will Guidara was the best before our conversation I certainly do now. His love of craft and of industry inspired him to create not only a restaurant empire, but to create the Welcome Conference: a platform whereby the hospitality industry can come together to chart a better future for all of us.

Today we chat about what it takes to be the best, the strategy to get there and what's he's doing to make sure we, as an industry, come out of the pandemic stronger than ever.

To learn more about the Welcome Conference go to welcomeconference.org

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The Mind of a Hospitality Futurist: Michael Tingsager of Hospitality Mavericks

Josh Kopel — Fri, 30 Oct 2020 12:00:00 GMT

No one could have seen the utter decimation of our industry coming, right? Granted there were signs we were on shaky ground but I, for one, was too busy to see them.

Michael Tingsager, on the other hand, was not. I reached out to Michael after pouring over the content on his website.

The issues we’re tackling today, he was discussing more than a year ago. He’s a hospitality futurist. He can clearly see where we’re headed and what we need to do to ensure we get there safely. Today we dive deep into our past, present and the opportunities that lay before us.

For more on Michael, go to www.hosp italitymavericks.com

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The Future of Food Media: Antonio Diaz of Life & Thyme

Josh Kopel — Tue, 05 Jan 2021 13:00:00 GMT

Today, I might come off as a little hypocritical. I've had the good fortune of having my brands grace the pages of almost every food publication in the country. But I also spent years out of the spotlight and I remember how cold and frustrating those days were.

When you're in you're in. When you're out, you're out. Those days and that kind of journalism need to be done.

Today we chat with Antonio Diaz, founder of Life and Thyme, an independent food media magazine determined to highlight the people behind the products. It's a big publication telling small stories and today we hear Antonio's story and how he's taking professional responsibility for the recovery of our industry.

To check out the magazine go to www.lifeandthyme.com

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How to Build a $10 Million Restaurant: Chef Sam Marvin, founder of Bottega Louie

Josh Kopel — Tue, 26 May 2020 12:00:00 GMT

I've always viewed the restaurant industry as risky but Chef Sam Marvin sees no risk. He's able to pump out hit after hit without missing a beat. From Bottega Louie to Echo & Rig, the chef has proven that success in the hospitality industry is a formula and it's a formula we can learn. On today's show, we'll be discussing the formula he used to turn Bottega Louie into a 10 million dollar blockbuster.

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SHOW NOTES

Started a consulting job in LA

Met a family who dined at the consulting restaurant 89 times over 10 months

Father of the family was son of CEO of Hilton

Pitched him on the idea for Bottega Louie

Spent 2years working closely to create the restaurant

Restaurants have opened the same way fro 100years

Key pillars of focus

Shift from restaurant business to experience business

Goal to create egocentric gratification in guests

Investing in experience

Keeping average check mid-range

Goal to bring guests back 3 times per week

Industry goal is one guest to come back every 90 days

Focusing on the human psyche

Tapping into subconscious

130 metrics including the 5 key pillars

Example: $1300 leather-bound reservations book

Example: Intentional confusion whe a guest walks in because restaurant is open plan. Create opportunity for connection from hosts

Opportunities during tragedy

Bottega Louie opened during economic crash of 2009

Invested over $6million on the opening

Opportunities and tragedy move at equal pace

Inspiration from European restaurants

Laduree inspired macarons

Italian is the #1 food genre in the world

Why choose Downtown LA

Has a reputation of being homeless town

Research showed surrounding restaurants were doing well

Research on local population

Size of population

Average income

Average check amount per restaurant

Bottega Louie made $8-9million

Zero profit in year one

Investing in the future

Four points for decision-making

Good for employee

Good for investors

Good for guests

Good for community

Why Sam left Bottega Louie

Stayed for 5.5years

Wanted to control his own destiny

Gained business knowledge

Strategy to open a new restaurant

Figuring out what the community needs

Finding gap in the market

Lots of Research and Development

Echo & Rig strategy

Studying surrounding steakhouses in Las Vegas

$28 or $88 check average - nothing in between

Decided on $53 check average

Studying the weight of meat

Steakhouses serve large steak because it is the norm

Do guests really need 30z steaks?

Decided to serve best possible steak at smaller size

Is Covid going back to zero?

Everything has changed

Grand revenue numbers hide flaws

Previously needed to make over $90k a week to make a profit

Retooling to create bigger and better businesses

Feeling excited about the future

Improving delivery

Elevated packaging

Making guests feel special even outside the restaurant

How Independent Restaurants Are Coping: Andrea Borgen Abdallah of Barcito

Josh Kopel — Fri, 06 Nov 2020 13:00:00 GMT

Twice a week, I show you the world I see. The world I want to live in. It’s filled with big names, big stories and bright futures.

But there’s something to be said for the small stories...The independent restaurateur fighting the good fight in a forgotten neighborhood.

There’s hope and inspiration there as well.

Today we chat with Andrea Abdallah, owner of Barcito in Downtown Los Angeles. Andrea is proof that we can change the whole industry by changing the way we do business. Her story of struggle and survival epitomizes the reason why I’ve dedicated my life to serving those that serve the world.

For more on Barcito, go to www.barcitola.com

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The Myth of the Overnight Success: Johnny Ray Zone of Howlin' Rays

Josh Kopel — Fri, 16 Oct 2020 12:00:00 GMT

What's it take to become an overnight success? The short answer is years of dedication and hard work.

Chef Johnny Ray Zone took Nashville hot chicken, an obscure regional dish, and turned it into an international institution. The guy is a hot chicken mogul selling out 1,000’s of sandwiches a day, setting his own rules with the delivery companies and partnering with Post Malone on new promotions.

I looked to him for inspiration when I opened my own fried chicken joint but I did it for money and never achieved the level of success that he has.

Why?

Because it’s his authenticity that has made him a star. Zone walks the walk and, in today’s conversation, he walks me though his path to greatness.

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Building a Brand to Create an Empire: John Seymour of Sweet Chick

Josh Kopel — Fri, 18 Dec 2020 13:00:00 GMT

We all do it. We look at someone else’s restaurant in awe, wondering how they got a custom shoe deal or lines out the door. When does a restaurant transcend food and beverage and become an idea?

John Seymour of Sweet Chick seems to have cracked that code.

Today we discuss how to build a brand, culture and community. We also discuss how those efforts translate into survival in tough times like these.

To check out John’s latest initiatives go to www.sweetchick.com

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The Restaurateur of Tomorrow: Irene Li of Mei Mei

Josh Kopel — Tue, 08 Dec 2020 13:00:00 GMT

Vulnerability is the superpower that can change the world and, in the moment, is changing the face of the hospitality industry.

When Chef Irene Li opened her books revealing that her busy, award-winning restaurant Mei Mei was breaking even, the news went viral.

Diners were shocked and restaurateurs were forced to take a hard look in the mirror.

The jig was up.

Today Irene opens her books again, giving us insight into what Mei Mei is today and what it will become in the future.

For more info on Mei Mei’s virtual classes and CPG offering go to http://www.meimeiboston.com

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The FULL COMP Origin Story: Josh Kopel & Stephen McKeon

Josh Kopel — Tue, 08 Jun 2021 12:00:00 GMT

I've dedicated most of the last year of my life to asking these two questions:

How did we get here?

Where are we going?

Believe it or not, one of the most frequent question I get is:

How did you get here?

It seems many of you are curious as to how and why I started the show and exactly what is the nature of my relationship with Yelp.

Today I tackle those questions and many more with the help of Stephen McKeon, one of the guys from Yelp that helped make this show happen.

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Back with a Vengeance: Victoria Freeman of Cookshop, Vic’s, Shuka, and Rosies

Josh Kopel — Fri, 11 Jun 2021 12:00:00 GMT

How do we overcoming the obstacles in our life?

Rarely we succeed by holding our ground. To overcome, we must push forward.

That forward march can look different for each of us. For serial restaurateur Victoria Freeman, it looks like opening another restaurant.

Today we discuss how her restaurant group managed to survive the pandemic and how they intend to come back stronger than ever in 2021.

For more on the Victoria's concepts visit https://www.vicsnewyork.com

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The Original Celebrity Chef: Jeremiah Tower, The Last Magnificent

Josh Kopel — Tue, 13 Oct 2020 12:00:00 GMT

Jeremiah Tower is the father of contemporary American cuisine. From Chez Panisse to Stars, he impacted cuisine and culture. He stepped off the line and into the dining room, creating the role of the celebrity chef,

I believe that, as an industry, we need to blaze a new trail and I thought it was a good idea to talk to the guy that blazed the trail for Alice Waters, Danny Meyer and, well, me.

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The Business of Bravery: Robert Egger, founder of the LA & DC Kitchens

Josh Kopel — Tue, 01 Dec 2020 13:00:00 GMT

You can’t talk to Robert Egger without asking yourself one simple question: What have I done with my life?

Robert has dedicated his life to supporting the hungry, sustainability and those in desperate need of a second chance. He’s weaponized food in the fight to end hunger and build community.

Today we discuss his revolutionary ideas around charity needs to change and how we, as restaurateurs and chefs, can play a vital role.

For more on Robert and his upcoming projects go to f uckingshitup.net

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The Blueprint for a Successful Restaurant: Susan Sarich of SusieCakes

Josh Kopel — Tue, 26 Jan 2021 13:00:00 GMT

We all hope to be successful, but how many of us plan to be successful?

Susan Sarich of SusieCakes took the time to plan every aspect of her restaurant. The research and development that went into her business plan directly resulted in the success she had after opening.

Having weathered two economic disasters and with dozens of locations under her belt, her plan seems bulletproof and in today's episode we walk through it step by step.

For more on SusieCakes go to susiecakes.com

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Using Wine as a Tool for Change: Julia Coney of BlackWineProfessionals

Josh Kopel — Tue, 22 Dec 2020 13:00:00 GMT

For many of us, wine is hard. It’s a world with a language all its own and there’s just something about it that’s always made feel foolish.

Whether by design or not, that uneasiness…that inaccessibility needs to change.

One of the soldiers leading the charge towards diversity and inclusion is Julia Coney. Her mission is to bring the world of wine to underserved groups and bringing diversity to the industry at large.

Today we explore her role within the industry and her efforts to make the wine world look more like the world around us. For more on Julia and her initiatives go to www.juliaconey.com

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A Bulletproof Plan for Success: Jon Taffer of Bar Rescue

Josh Kopel — Tue, 06 Oct 2020 12:00:00 GMT

Jon Taffer knows what's up. Though he's made a name for himself as a television personality, Taffer is a stone-cold operator. This guy knows his sh*t. On this episode he presents revolutionary ideas on what the restaurant can do to survive today and what the industry will look like tomorrow.

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HIGHLIGHTS

A vision for the kitchen of the future
The 3 key functions in a restaurant
Safe dining protocols
Pricing adjustments
Elements of leadership
Alternatives to discounts
Being honest with yourself
Reaction management
Enforcing customer masking and safety protocols
Resetting America

12 Things Every Restaurateur Needs to Hear: Seth Godin

Josh Kopel — Tue, 17 Nov 2020 13:00:00 GMT

When you hear truth, it resonates. The first time a read a book by Seth Godin, I knew in my heart he was speaking the truth.

I just read his newest book, The Practice, and I had to talk to him about it.

I believe the right mindset is what will help us prevail in these difficult times and this book has helped get me back on track. We talk about The Practice and much more in today far reaching conversation.

Be sure to pick up his new book, The Practice, available wherever you buy books.

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Revolutionary Leadership: Kat Cole, COO of Focus Brands

Josh Kopel — Fri, 09 Oct 2020 12:00:00 GMT

What does the COO of a $350 million restaurant conglomerate have to teach independent restaurateurs?

More than you can imagine.

Kat Cole worked her way up the ranks from a waitress to executive vice president of Hooters, went on to become the president of Cinnabon and now sits as the COO of Focus Brands, a corporation consisting of household names like Schlotzsky’s and Jamba Juice.

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HIGHLIGHTS

A new perspective on education
Mentorship
Establishing a leadership position within a organization
Pivoting to leadership within an industry
The role of women within the hospitality industry
Dealing with press
The role of tech in hospitality
Taking a bowling alley approach to management
Connecting with your story
Big wins, big mistakes