Coming to grips with over 100,000 restaurants shuttered...It's time to fix what's broken. Created in partnership with Yelp for Restaurants, FULL COMP is a weekly show exploring the past & future of the hospitality industry. Provocative & actionable, the show aims to ask the tough questions, supplying listeners with the tools & resources needed to thrive post-pandemic. The host, Michelin-rated restaurateur Josh Kopel, challenges conventional wisdom by hosting both hospitality professionals & ...
…
continue reading
Created in partnership with Yelp for Restaurants, Restaurant Marketing School provides daily marketing tips, tricks and tools, giving restaurateurs the tools they need to communicate with their existing customers and reach an entirely new customer base. Hosted by Michelin-rated restaurateur Josh Kopel, RMS brings a fresh perspective to traditional marketing in the hospitality space. Each episode is only 4-7 minutes, providing bite sized, actionable information that listeners can implement in ...
…
continue reading
1
Paul Pszybylski on the perfect balance of innovation and consistency
38:48
38:48
나중에 재생
나중에 재생
리스트
좋아요
좋아요
38:48
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,…
…
continue reading
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,…
…
continue reading
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 to…
…
continue reading
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…
…
continue reading
1
Joshua Zadikoff and Danny McGowan on the new rules of the restaurant industry
36:52
36:52
나중에 재생
나중에 재생
리스트
좋아요
좋아요
36:52
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 d…
…
continue reading
1
Josh Copeland on working to build the best restaurant in the world
39:35
39:35
나중에 재생
나중에 재생
리스트
좋아요
좋아요
39:35
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, sh…
…
continue reading
1
Juan José Cuevas on winning awards and the art of excellence
33:13
33:13
나중에 재생
나중에 재생
리스트
좋아요
좋아요
33:13
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…
…
continue reading
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 Cream…
…
continue reading
1
Matt Newberg on building a forward-looking restaurant community
37:05
37:05
나중에 재생
나중에 재생
리스트
좋아요
좋아요
37:05
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, go…
…
continue reading
1
Eric Pounders & Matt Thompson on mastering marketing in 2024
40:04
40:04
나중에 재생
나중에 재생
리스트
좋아요
좋아요
40:04
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 un…
…
continue reading
1
Ari Weinzweig on how dignity lays the foundation for all successful companies
43:48
43:48
나중에 재생
나중에 재생
리스트
좋아요
좋아요
43:48
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 dig…
…
continue reading
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 …
…
continue reading
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 everythi…
…
continue reading
1
Olivier Rassinoux on turning around and scaling up restaurant groups
37:36
37:36
나중에 재생
나중에 재생
리스트
좋아요
좋아요
37:36
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…
…
continue reading
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 experien…
…
continue reading
1
John Haggai on the leadership skills needed to grow a brand
38:18
38:18
나중에 재생
나중에 재생
리스트
좋아요
좋아요
38:18
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…
…
continue reading
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 discus…
…
continue reading
1
Francesco Zimone on importing and scaling a prolific restaurant brand
38:43
38:43
나중에 재생
나중에 재생
리스트
좋아요
좋아요
38:43
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 bee…
…
continue reading
1
Cody Pruitt on the business plan for a blockbuster restaurant
36:07
36:07
나중에 재생
나중에 재생
리스트
좋아요
좋아요
36:07
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 target…
…
continue reading
1
Scott Lawton on the blueprint for becoming a restaurant lifestyle brand
35:07
35:07
나중에 재생
나중에 재생
리스트
좋아요
좋아요
35:07
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 …
…
continue reading
1
Bob Spivak on building a Hollywood hotspot and scaling it nationally
35:07
35:07
나중에 재생
나중에 재생
리스트
좋아요
좋아요
35:07
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 …
…
continue reading
1
Michael Ungaro on what it takes to run a profitable 3,000 seat restaurant
38:56
38:56
나중에 재생
나중에 재생
리스트
좋아요
좋아요
38:56
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 a…
…
continue reading
1
Andrew Glantz on harnessing the power of “cause-marketing”
34:14
34:14
나중에 재생
나중에 재생
리스트
좋아요
좋아요
34:14
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 …
…
continue reading
1
Luke Reyes on how narrowing focus leads to profitable restaurants
35:39
35:39
나중에 재생
나중에 재생
리스트
좋아요
좋아요
35:39
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…
…
continue reading
1
Hamed Mazrouei on transforming your POS data into a marketing machine
38:28
38:28
나중에 재생
나중에 재생
리스트
좋아요
좋아요
38:28
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…
…
continue reading
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 rav…
…
continue reading
1
Weesie Newton on how to truly step away from day to day operations
37:00
37:00
나중에 재생
나중에 재생
리스트
좋아요
좋아요
37:00
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 fr…
…
continue reading
1
Brandon Boudet on mastering second generation concepts
35:40
35:40
나중에 재생
나중에 재생
리스트
좋아요
좋아요
35:40
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…
…
continue reading
Sign up for this next week's 5-Day Restaurant Profitability Challenge by visiting www.joshkopel.com 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…
…
continue reading
1
Kassady Wiggins & Sammy Monsour on scoring a lucrative cookbook deal
35:59
35:59
나중에 재생
나중에 재생
리스트
좋아요
좋아요
35:59
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 fl…
…
continue reading
1
Sujan Sarkar on elevating cultural cuisine for the masses
33:10
33:10
나중에 재생
나중에 재생
리스트
좋아요
좋아요
33:10
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…
…
continue reading
1
Anthony Mangieri on the path from restaurants to the grocery aisle
40:02
40:02
나중에 재생
나중에 재생
리스트
좋아요
좋아요
40:02
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.…
…
continue reading
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 leverag…
…
continue reading
1
Hunter Evans on winning awards without losing yourself
35:48
35:48
나중에 재생
나중에 재생
리스트
좋아요
좋아요
35:48
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 a…
…
continue reading
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 y…
…
continue reading
1
Rosalie Guillem on the growth strategy from one to 67 locations
38:20
38:20
나중에 재생
나중에 재생
리스트
좋아요
좋아요
38:20
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. Fo…
…
continue reading
1
Renee Guilbault on transforming your restaurant career
38:12
38:12
나중에 재생
나중에 재생
리스트
좋아요
좋아요
38:12
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 T…
…
continue reading
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 skil…
…
continue reading
1
Fabio Viviani on crafting a concept guaranteed to succeed
35:57
35:57
나중에 재생
나중에 재생
리스트
좋아요
좋아요
35:57
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 o…
…
continue reading
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 restaur…
…
continue reading
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 fu…
…
continue reading
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 competiti…
…
continue reading
1
Becca McIntyre on the right way to launch a limited time offer
32:31
32:31
나중에 재생
나중에 재생
리스트
좋아요
좋아요
32:31
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…
…
continue reading
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 …
…
continue reading
1
Obadiah "Obie" Ostergard on the evolution in mindset from chef to restaurateur
37:01
37:01
나중에 재생
나중에 재생
리스트
좋아요
좋아요
37:01
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 …
…
continue reading
1
Mistie Boulton on the risks and rewards of dynamic pricing
38:10
38:10
나중에 재생
나중에 재생
리스트
좋아요
좋아요
38:10
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…
…
continue reading
1
David Dittenber on AI's Game-Changing Role in Restaurants
41:37
41:37
나중에 재생
나중에 재생
리스트
좋아요
좋아요
41:37
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…
…
continue reading
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 shar…
…
continue reading
1
Andrew Zimmerman on how patience can be a competitive advantage
36:52
36:52
나중에 재생
나중에 재생
리스트
좋아요
좋아요
36:52
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 rel…
…
continue reading
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 s…
…
continue reading