Podcast

Full Comp Podcast

Full Comp host, Michelin-rated restaurateur Josh Kopel, invites hospitality professionals and thought leaders from outside the industry to offer a new perspective on an old business. Hear Seth Godin, Will Guidara, and others share their opinion on the state of hospitality.

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Meet your host

Josh Kopel is a restaurateur and tech pioneer. Throughout his 20-year career, he’s managed venues ranging from the Alligator Bayou Bar to Hollywood nightclubs, bars, and ultra-lounges. He opened New Orleans-inspired bar, Five0Four, in the heart of Hollywood in 2010. He then opened Michelin-rated fine dining concept, Preux & Proper, and South City Fried Chicken. In response to the devastation he saw in the industry, Josh created Full Comp in partnership with Yelp for Restaurants in 2020.

josh kopel bio image on full comp podcast page

Hear the latest episode

Florian Pfahler on transforming the world through a clear mission and vision

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 […]

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Florian Pfahler on transforming the world through a clear mission and vision

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How to Scale to a 15% Net Profit in 5 Days

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 […]

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Stephen Ronnow on building a thriving community of restaurateurs

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 […]

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Gocha Hawkins on building a personal brand to scale a restaurant empire

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. […]

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Jonathan Morse on scaling restaurant event sales

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 […]

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John Currence on creating a legacy brand

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 […]

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Justin Amick on the future of “eatertainment”

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 […]

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Mike Willard on choosing the right POS system

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 […]

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Larry Linen on the past and future of Hooters

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 […]

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Adrianne Calvo on the evolution from chef to restaurateur

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 […]

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Jordan Boesch on how to overcome the labor crisis

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 […]

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Jeff Drake on how to rebrand a restaurant successfully

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 […]

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Les Tomlin on building a restaurant without employees

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 […]

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Scott Greenberg on inspiring hourly workers

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 […]

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Travis Talbot on hacking chef life

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 […]

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Niko Karatassos on lessons learned from over 40 years in business

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 […]

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Justin Kingsley Hall on chef life after restaurants

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 […]

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Nicole Donnelly on marketing with AI

Nicole Donnelly and Josh Kopel discuss how restaurants can leverage AI and what the future looks like in the industry.

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Liquor Support

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 […]

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Michael Mina on how to scale in 2024

Michael Mina leads Josh through a masterclass on restaurant ownership and operations built on his 30 years of experience.

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Amir Hemmat on the solution to our labor crisis

Amir Hemmat sits down with Josh to talk about the current labor shortage and where to find qualified workers.

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How to Book $1m in Events

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Jeff Fenster on creating the next billion dollar brand

Jeff Fenster talks with Josh Kopel about the strategy he used to successfully scale his healthy restaurant concept.

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Steven Salm on making vegan food cool

Steven Salm chats with Josh Kopel about restaurant branding and how he made vegan food cool.

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Great Marketing Doesn’t Cost You a Penny

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Eric & Alex Adler on the power of restaurant branding and marketing

Eric & Alex Adler chat with Josh Kopel about their journey of taking their family business to a scaled restaurant concept.

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Seth Cohen of Sweetfin on restaurant marketing mastermind

Josh talks with Seth Cohen about brand equity, marketing, messaging, real estate and scaling a blockbuster concept in a post pandemic world.

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Karl & Sarah Worley on building a better business plan

Karl & Sarah Worley sit down with Josh to talk about the business aspect of running a restaurant, and how to build a better business plan.

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Borrow a Chef

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 […]

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Bruce Bromberg on the fundamentals of scaling

Eric and Bruce Bromberg sit down with Josh to discuss the elements of building a strong, scaleable restaurant brand.

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Steve Brown on how to build a restaurant on social media

Steve Brown talks with Josh about his rise to resounding success after the rock bottom lows of the pandemic.

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Joth Ricci on how to make the most of a crisis

Joth Ricci and Josh Kopel discuss how Joth used the pandemic as an opportunity to innovate and scale his family business.

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Mark Birnbaum on how to create exclusivity

Mark Birnbaum talks with Josh about tested strategies to creating a sense of exclusivity and buzz around your restaurant concept.

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Sammy Monsour on building the career you want for yourself

Sammy Monsour sits down with Josh to discuss what it means to be successful in the restaurant industry, and how to celebrate the wins when they come.

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Jason Fullilove on the business of being a chef

Jason Fullilove and Josh discuss the many career opportunities available to chefs these days, and how to take advantage of each.

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Betsy Hamm on becoming the leader your company needs

Betsy Hamm sits down with Josh to discuss the importance of marketing to growing your business and owning your market.

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Daniel Shemtob on crafting the blueprint for repeatable success

Daniel Shemtob and Josh Kopel discuss non-linear paths to business success, inside and outside of restaurants.

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Ari Weinzweig & Natalie Reitman-White on crafting a legacy business

Josh talks to Ari Weinzweig and Natalie Reitman about crafting a business, and what it truly means to leave a legacy.

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Clint Hughey on creating impact in our communities

Clint Hughey, Director of Impact at Snooze, talks to Josh Kopel about what it means to create a bond between a restaurant, staff, and community.

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Geoff Alexander on leveling up leadership skills

Geoff Alexander and Josh Kopel have a far reaching conversation about leadership, restaurant branding, and how to outsmart your competition.

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Omer & Jennifer Horev on transforming a restaurant into a lifestyle brand

Omer and Jennifer Horev chat with Josh about the intersection of restaurants and lifestyle branding, and how they've successfully scaled through branding.

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Natasha McIrvin on mastering surprise and delight

Natasha McIrvin, or Eleven Madison Park, talks to Josh about her methods for delivering a truly world class guest experience.

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Udi Hershkovitz on reinventing the restaurant concept

Josh talks with Udi Hershkovitz about how he finds inspiration and daring to experiment with new restaurant concepts.

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Lauren Fernandez on perfecting restaurant profitability

Lauren Fernandez talks with Josh about the investment engine she's built, and how it helps independent restaurateurs achieve profitability.

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Russ Hawkins on using data to become an agile business

Russ Hawkins speaks with Josh Kopel about how restaurants can leverage data to make their business successful.

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Sanjiv Razdan on the rebirth of a brand

Sanjiv Razdan talks to Josh Kopel about his experience of taking on a major business while it was already in motion.

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Miguel Hernandez on how to dominate our industry

Miguel Hernandez talks Josh through his incredible rise in the industry, and how to plan for restaurant success.

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Lisa Dahl on building an empire and a legacy

Lisa Dahl chats with Josh Kopel about her career journey and what it took to build a successful restaurant group.

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Carolyn Walker on building a compelling restaurant brand

Carolyn Walker talks to Josh Kopel about common restaurant marketing misconceptions, and what it takes for your brand to win.

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Bryce Fluellen on setting your team up for success

Bryce Fluellen talks with Josh Kopel about what it takes to train your staff to be the next generation of restaurateurs.

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Charles Bililies on scaling sensibly

Charles Bililies sits down with Josh to discuss what drives restaurant owners to want to scale, and how to do so successfully.

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Matt McAllister on influencing consumer perception

Josh Kopel and Matt McAllister discuss the power of storytelling, and what it takes to positively influence consumer perspective.

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Federico Castellucci on how family values create a valuable business

Josh chats with Federico Castellucci about his success in growing his family business into a prosperous network of restaurant concepts.

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Bob Ray on scaling from “mom and pop” to regional giant

In Josh and Bob Ray discuss the kind of leader Bob became in order to scale a small restaurant into a big company.

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Ricky Richardson on selling more than eggs

Ricky Richardson sits down with Josh to talk about the blueprint for building a truly scalable restaurant brand.

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Paul McEnany on your 2023 restaurant marketing strategy

Paul McEnany talks Josh through the changes in restaurant marketing over the past few years, and what your strategy needs to look like in 2023.

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Tyler Simmons turning waste into profit

Josh Kopel talks to Tyler Simmons of Too Good To Go, a company dedicated to eliminating food waste from restaurants through tech innovations.

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Steven Salm on making vegan food cool

In this episode, Steven Salm and Josh Kopel unpack Steven's strategy to bring veganism into the mainstream on a national level.

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Cyrus Batchan on becoming a better restaurateur

Josh Kopel and Cyrus Batchan chat about the things to do and the things one should avoid in an effort to become a better restaurateur.

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Jack McGarry on becoming the best and the aftermath of excellence

Jack McGarry has redefined what it looks like to be an excellent bar owner. In this episode, we discuss what that looks like in practical application.

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Che Ramos on building an inclusive environment and a beverage program

In today’s conversation, Che Ramos tackles diversity, inclusion, and what it takes to make a damn good drink and a memorable cocktail list.

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Sam Fonseca on the science of scaling

Sam Fonseca sits down with Josh Kopel to talk about the lessons he's learned from industry greats, and how those helped him scale his own concept.

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Sabin Lomac & Jim Tselikis on the skills required to build a restaurant empire (Part 2)

Part 2 of Josh's conversation with Sabin Lomac and Jim Tselikis of Cousins Maine Lobster on their journey to building a restaurant empire.

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

Part 1 of Josh's conversation with Sabin Lomac and Jim Tselikis of Cousins Maine Lobster on their journey to building a restaurant empire.

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Ben Kaplan on expanding your niche

Josh Kopel sits down with Plnt Burger's Ben Kaplan to discuss what it takes to go beyond on a niche concept to win in the restaurant industry.

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Jamie Lynch on the transition from chef to restaurateur

In our conversation today, we chart Jamie Lynch's transition from esteemed chef to an acclaimed restaurateur.

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Andrew Dana on developing a beginner’s mindset

Today we go through how Andrew Dana, industry outsider, is challenging the way we look at our restaurants and our industry.

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Susan Sarich on how to plan for success

Susan Sarich of SusieCakes walks us through her meticulous plan that brought grew her business to dozens of locations.

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Ken Grossman on beating the competition

Ken Grossman and Josh Kopel discuss what it takes to carve out a niche for your concept and beat the competition in the long term.

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Kim Freer on mastering restaurant marketing

Kim Freer and Josh Kopel discuss what marketing looks like in practical application–outside of social media.

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Michael Tipps on scaling service standards

Michael Tipps runs Josh Kopel through his proven process for executing high level restaurant service at scale.

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Phillip Baltazar on using analytics over instincts

In this episode, Phillip and Josh cover everything from hiring your replacement to hiring a server.

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Robert Greene on the laws that rule all industries

Robert shares how he's internalized the lessons he's written about to help athletes, executives, and world leaders.

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Ellen Bennett on the gritty side of entrepreneurship

Today, we chat with multi-million dollar culinary clothing maven, Ellen Bennett. 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.

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Best of: Paul Pruitt on holistic hospitality

In this episode, Paul and Josh discuss the future of our industry and how holistic hospitality could be the solution to all that ails us.

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Best of: Chef Robert Irvine on our industry's leadership crisis

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.

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Best of: Kim Malek on the new rules of the restaurant industry

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.

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Best of: Chef Wolfgang Puck on overcoming failure

In today's conversation with Wolfgang Puck, we unpack the critical decisions he made to get to the top and the obstacles he overcame along the way.

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Candace MacDonald and Andrew Freeman on 2023 restaurant trends

Candace MacDonald and Andrews Freeman sit down with Josh to give their insight into the coming trends for restaurants in 2023.

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Eric and Alex Adler on the power of restaurant branding and marketing

Josh Kopel chats with Eric and Alex Adler about how they've used the power of branding to scale their family restaurant chain.

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Thomas Harvey on community as a marketing strategy

Josh talks with Thomas Harvey about what it means to be a part of your community, and how that can lead to big gains for your restaurant.

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Dale Willerton on getting a great restaurant lease

Dale Willerton shares his expertise on getting a great restaurant lease, and how to avoid common mistakes.

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Ahmet Erkaya & Anastasia Koutsioukis on breaking the rules of our industry

Ahmet Erkaya and Anastasia Koutsioukis chat with Josh about when and how to trust your gut and break the rules.

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Grant Kneble on mastering SEO

Josh talks to Grant Kneble about how he mastered SEO for his restaurant to drive diner traffic.

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Mark Bitterman on building a business to last

Mark Bitterman sits down with Josh to discuss how to stay true to your vision and build a business to last.

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Greg Provance on solving your people problem

Greg Provance shares his thoughts on how to retain and build up great restaurant staff.

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Kwini Reed on building an intentional restaurant

Kwini Reed sits down with Josh to discuss what it means to build a restaurant with intention.

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Izzy Kharasch on lessons learned from 30 years of restaurant consulting

Izzy Karasch shares his thoughts on the evolution of the industry, and the wisdom he's gained through 30 years of restaurant consulting.

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Derek Brown on mindful mixology

In this episode, we speak with mixologist, Derek Brown, who’s advocating for responsible mixology and a new take on an old vice.

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Troy Hooper on optimizing for growth

In this episode, Troy Hooper shares his optimizing for growth blueprint from creating eight different restaurant concepts under one roof.

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Mark Braver on the lessons learned opening 30 restaurants

Mark Braver has opened over 30 locations. Those restaurant lessons learned led to a formulaic view that can make us better owners & operators.

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Jabin Troth on building an audience on social media

Want 1,000,000 Instagram followers? Jabin Troth of Licensed to Distill gives his step-by-step process to building a social media audience.

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Erika Polmar on the present and future of the Independent Restaurant Coalition

A pandemic blessing was the Independent Restaurant Coalition. CEO, Erika Polmar, discusses what’s next for the coalition and the industry.

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Aaron Noveshen on building a better restaurant

Aaron has 30 years experience building restaurant brands. We discuss the lessons he’s learned from building countless brands for others.

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Chef Quentin Garcia on bringing big city cuisine to a small town

What’s up with big chefs opening restaurants in small markets? The quest for my small town cuisine answer led me to Chef Quentin Garcia.

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Restaurateur Will Guidara on delivering unreasonable hospitality

Will Guidara is famous for the service at Eleven Madison Park and there was a clear method. Hear how he produced unreasonable hospitality.

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Chef Ray Garcia on owning your niche

Chef Ray Garcia discusses owning your niche and how challenging his community’s perceptions of food created multiple landmark restaurants.

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Chef Melissa Martin on unique alternatives to the traditional restaurant model

Chef Melissa Martin shares the inspiration behind unique restaurant concepts and how she built a national audience at Mosquito Supper Club.

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Vitaliy Katsenelson on how to win the game of business

If you want to know how to win the game of business, you need to be a better businessperson. Improve business by getting our soul in the game.

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Timm Chiusano on why your story matters

Why do half a million people follow Timm on TikTok? Because stories matter. In this episode, learn why your story matters just as much.

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Sergio Perez on creating an omnichannel brand

Sergio Perez made Bojangles a national name. If you’re curious about creating a restaurant brand guests care about, listen to this episode.

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Karl & Sarah Worley on building a better business plan

Every great restaurant starts with a great restaurant plan. In this episode, the couple who created Biscuit Love walks you through theirs.

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LA Chef Conference on how to build community within our industry

Brad Metzger knows restaurant community. Hear him and his partners discuss creating community and why it’s desperately needed.

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Bruce Nelson on the numbers behind profitability

Hear Bruce Nelson talk about losing his restaurant to bad math. Learn the math behind restaurant profit so you don't make the same mistakes.

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David Morton on the formula for successful scaling

David Morton knows the formula for scaling a restaurant. In this episode, we discuss his family’s legacy and his influence on the future.

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Mark Echeverria of Musso & Frank Grill

How to Survive 100 Years

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Craig Blum of Johnny Doughnuts

The Hub & Spoke Restaurant Model

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Catherine Tindall of Dominion Enterprise Services

Free Money Exists

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Aman Narang of Toast

Building the Future

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Ryan Wilson of Lawry's Restaurants

Building a Family of Brands

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Greg Bleier & Terri Robison of Studio UNLTD

Designing a Restaurant That Works

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Katie Poppe of Blue Star Donuts

Changing with the Times

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Carrie Luxem of Restaurant HR Group

Mastering Soft Skills

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Chef Amber Caudle, Cindy Van Pelt & Beth Hannemann of Source Collab

Creating a Perfect Partnership

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Matt Rolfe of Westshore Online

You Can’t Do It Alone

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John Kolaski of K2 Restaurants

The Future of Food Halls

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Gavin Kaysen of Soigné Hospitality Group

Owning Your Market

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Bestselling Author Mike Michalowicz

Profit First & The Art of Delegation

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Madelyn Alfano of Maria’s Italian Kitchen

Personal Growth is Professional Growth

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Billy Bosch of Iconic

Taking the Retail Market by Storm

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T.K. Pillan of Veggie Grill

The Food in Mouth Strategy

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David Dressler of Tender Greens

The Leadership Required to Scale

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David LeFevre of Simms Restaurants

The Business of Being a Chef

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Matt Kirschner of Red Knapps Dairy Bar

An Old Restaurant with New Tricks

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David Birzon of Snooze

Scaling a Family Business

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Michael Dorf of City Winery

A Bulletproof Business Model

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Alex Jacobs, Guto Araki and Joey Rubin of Biite Club

The Art of Selling Out

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Celebrity Chef Gregory Gourdet

The Prince of Portland

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Benson Tsai of Stellar Pizza

The Robots Have Arrived

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Jonah Bliss of Curbivore

Figuring Out the Future

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Clare Reichenbach of the James Beard Foundation

Foundational Support

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Celebrity Chef Edward Lee

Serving Hope

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Kevin Boehm of Boka Restaurant Group

The Three Keys

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Joseph Szala of Vigor Branding

A Bull-Hearted Brand

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Chris Hemmeter of Thayer Ventures

Investing in the Future

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Celebrity Chef Robert Irvine

Lessons in Leadership

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Lance Graulich of Ion Franchising

Built to Scale

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Melina Shannon-DiPietro of MAD

Mind the Gap

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Mindy Segal founder of Mindy’s Bakery

Success Ain’t So Sweet

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John Tallichet of Specialty Restaurants Corporation

The Generational Shift

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Melissa Koujakian of Republique

Creating a Culture of Winners

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David Scott Peters of the Restaurant Prosperity Formula

The Magic Bullet is You

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Andrew Dana of Call Your Mother & Timber

The Advantage of Knowing Nothing

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Miles Canares of the Family Style Food Festival

The Power of Relationships

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Sarela Herrada of Simpli

How to Prevent Food Fraud

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PJ Oleksak of Slice

Doing Delivery Right

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Dina Samson, co-founder of Regarding Her

Building a Better Industry

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Joe Jackman, founder of Jackman Reinvents

How to Disrupt & Innovate

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Steve Samson & Hans Luttman, co-founders of Rossoblu

Leading by Example

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Dennis McKinley, founder of The Original Hot Dog Company

What We Can Learn From a Franchise Model

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Nick Brune, founder of Full Time Chef

The Business of Being a Chef

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Kevin Tan, founder of Snackpass

The Power of Focus

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Chip Klose of Restaurant Strategy

The Shortest Route to Profitability

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Sahra Nguyen of Nguyen Coffee Supply

Beverage Trends Mirroring Social Trends

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Cameron Herold of the COO Alliance

Mastering Delegation & The Blueprint for Excellence

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Anthony Myint of Zero Foodprint

Moving Towards Sustainability

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Ken Grossman, founder of Sierra Nevada Brewing

Turning a $3000 Investment Into a Billion Dollar Company

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Dustin Valette of The Matheson

Doubling Down on Industry Fundamentals

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John Cappasola, CEO of Del Taco

Scaling Core Values

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Mark Kelegian of Randy’s Donuts

Single Location to International Brand

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Author Ken McGarrie

Mastering Management During a Labor Crisis

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Jason Vincent of Giant

A Hard Look in the Mirror

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Michel Falcon of Brasa Peruvian Kitchen

People-First Culture and the Labor Crisis

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Jacob Bindman of the SF New Deal

The Path to Predictable Income for Restaurants

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Robert Greene, 5x NYT Bestselling Author

The Laws of Power, Mastery, War & Human Nature

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Patrick Kim of the Worth Network

We’re all influencers

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Ellen Bennett of Hedley & Bennett

Dream First, Details Later

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Michelin-Rated Chef David Myers

Everybody Loves a Winner

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Tressie Lieberman of Chipotle

A Digital Transformation

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Jay Livingston of Shake Shack

Restaurant Marketing Masterclass

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Celebrity Chef Curtis Stone

Leaning Out and Leveling Up

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Tim Brown of Oracle

The Restaurant of the Future

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Tucker Max of Scribe Media

The Value of a Great Story

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Noel Brohner

The Art of Mastery

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Martha Hoover of Patachou, Inc.

The Case for Change

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Roger Avats of InHouseDelivery.com

Disrupting Food Delivery

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Ben Leventhal of Eater and Resy

Influencing the Industry

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Full Comp - Episode 66: Julia Coney of BlackWineProfessionals

Using Wine as a Tool for Change

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Full Comp - Episode 65: John Seymour of Sweet Chick

Building a Brand to Create an Empire

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Full Comp - Episode 64: Saru Jayaraman of One Fair Wage

Taking the High Road

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Full Comp - Episode 63: Sam Polk of EveryTable

The McDonald’s of Nutritious Food

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Full Comp - Episode 62: Irene Li of Mei Mei

The Restaurateur of Tomorrow

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Full Comp - Episode 61: Ari Weinzweig

The $50 Million Deli

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Full Comp - Episode 60: Robert Egger, founder of the LA & DC Kitchens

The Business of Bravery

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Full Comp - Episode 59: JJ Johnson founder of Field Trip

The Education of a Celebrity Chef

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Full Comp - Episode 58: Max Sheets, founder of Chick N Max

Building the Next Fried Chicken Empire

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Full Comp - Episode 57: Shaun de Vries of Open Pantry

Pandemic Lessons From the Australian Winter

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Full Comp - Episode 56: Seth Godin

12 Things Every Restaurateur Needs to Hear

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Full Comp - Episode 55: Dan Giusti

Feeding the Future

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Full Comp - Episode 43: Sabato Sagaria

The Anatomy of Success

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Full Comp - Episode 42: Eduardo Rallo of the PCV Fund

Defining The Best Investments

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Full Comp - Episode 41: Wil Slickers

Reimagining Your Future

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Full Comp - Episode 40: Brett Linkletter of Misfit Media

Marketing Masterclass

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Full Comp - Episode 39: Philip Camino

A Holistic View of Hospitality

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Full Comp - Episode 38: Celebrity Chef Andrea Drummer

The Case for Change

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Full Comp - Episode 37: Christy Vega of Casa Vega

Keeping it in the Family

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Full Comp - Episode 36: Celebrity Chef Rick Bayless

Fighting the Good Fight

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Full Comp - Episode 35: Eric Cacciatore of Restaurant Unstoppable

The Value of a Beginner’s Mindset

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Full Comp - Episode 34: Celebrity Chef Jet Tila

Becoming a Brand

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Full Comp - Episode 33: Shawn Walchef founder of Cali Comfort BBQ

Transform Your Restaurant Into A Media Company

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Full Comp - Episode 32: Brad Metzger + Jacqui Leanza of BMRS Hospitality Recruitment

Where are the Jobs?

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Join the team with 433 million diners seated since 2017

Full Comp Podcast

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Florian Pfahler on transforming the world through a clear mission and vision

Florian Pfahler on transforming the world through a clear mission and vision

How to Scale to a 15% Net Profit in 5 Days

Stephen Ronnow on building a thriving community of restaurateurs

Gocha Hawkins on building a personal brand to scale a restaurant empire

Jonathan Morse on scaling restaurant event sales

John Currence on creating a legacy brand

Justin Amick on the future of “eatertainment”

Mike Willard on choosing the right POS system

Larry Linen on the past and future of Hooters

Adrianne Calvo on the evolution from chef to restaurateur

Jordan Boesch on how to overcome the labor crisis

Jeff Drake on how to rebrand a restaurant successfully

Les Tomlin on building a restaurant without employees

Scott Greenberg on inspiring hourly workers

Travis Talbot on hacking chef life

Niko Karatassos on lessons learned from over 40 years in business

Justin Kingsley Hall on chef life after restaurants

Nicole Donnelly on marketing with AI

Liquor Support

Michael Mina on how to scale in 2024

Amir Hemmat on the solution to our labor crisis

How to Book $1m in Events

Jeff Fenster on creating the next billion dollar brand

Steven Salm on making vegan food cool

Great Marketing Doesn’t Cost You a Penny

Eric & Alex Adler on the power of restaurant branding and marketing

Seth Cohen of Sweetfin on restaurant marketing mastermind

Karl & Sarah Worley on building a better business plan

Borrow a Chef

Bruce Bromberg on the fundamentals of scaling

Steve Brown on how to build a restaurant on social media

Joth Ricci on how to make the most of a crisis

Mark Birnbaum on how to create exclusivity

Sammy Monsour on building the career you want for yourself

Jason Fullilove on the business of being a chef

Betsy Hamm on becoming the leader your company needs

Daniel Shemtob on crafting the blueprint for repeatable success

Ari Weinzweig & Natalie Reitman-White on crafting a legacy business

Clint Hughey on creating impact in our communities

Geoff Alexander on leveling up leadership skills

Omer & Jennifer Horev on transforming a restaurant into a lifestyle brand

Natasha McIrvin on mastering surprise and delight

Udi Hershkovitz on reinventing the restaurant concept

Lauren Fernandez on perfecting restaurant profitability

Russ Hawkins on using data to become an agile business

Sanjiv Razdan on the rebirth of a brand

Miguel Hernandez on how to dominate our industry

Lisa Dahl on building an empire and a legacy

Carolyn Walker on building a compelling restaurant brand

Bryce Fluellen on setting your team up for success

Charles Bililies on scaling sensibly

Matt McAllister on influencing consumer perception

Federico Castellucci on how family values create a valuable business

Bob Ray on scaling from “mom and pop” to regional giant

Ricky Richardson on selling more than eggs

Paul McEnany on your 2023 restaurant marketing strategy

Tyler Simmons turning waste into profit

Steven Salm on making vegan food cool

Cyrus Batchan on becoming a better restaurateur

Jack McGarry on becoming the best and the aftermath of excellence

Che Ramos on building an inclusive environment and a beverage program

Sam Fonseca on the science of scaling

Sabin Lomac & Jim Tselikis on the skills required to build a restaurant empire (Part 2)

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

Ben Kaplan on expanding your niche

Jamie Lynch on the transition from chef to restaurateur

Andrew Dana on developing a beginner’s mindset

Susan Sarich on how to plan for success

Ken Grossman on beating the competition

Kim Freer on mastering restaurant marketing

Michael Tipps on scaling service standards

Phillip Baltazar on using analytics over instincts

Robert Greene on the laws that rule all industries

Ellen Bennett on the gritty side of entrepreneurship

Best of: Paul Pruitt on holistic hospitality

Best of: Chef Robert Irvine on our industry's leadership crisis

Get a FREE 1:1 coaching session with Josh Kopel when you book a consultation with Yelp Guest Manager¹