506 Epizód

  1. Olivier Rassinoux on turning around and scaling up restaurant groups

    Közzétéve: 2024. 09. 13.

  2. Jesse Cole on becoming a category of one

    Közzétéve: 2024. 09. 06.

  3. John Haggai on the leadership skills needed to grow a brand

    Közzétéve: 2024. 09. 03.

  4. Kyle Ewing on mastering menu design

    Közzétéve: 2024. 08. 30.

  5. Francesco Zimone on importing and scaling a prolific restaurant brand

    Közzétéve: 2024. 08. 27.

  6. Cody Pruitt on the business plan for a blockbuster restaurant

    Közzétéve: 2024. 08. 23.

  7. Scott Lawton on the blueprint for becoming a restaurant lifestyle brand

    Közzétéve: 2024. 08. 20.

  8. Bob Spivak on building a Hollywood hotspot and scaling it nationally

    Közzétéve: 2024. 08. 16.

  9. Michael Ungaro on what it takes to run a profitable 3,000 seat restaurant

    Közzétéve: 2024. 08. 13.

  10. Andrew Glantz on harnessing the power of “cause-marketing”

    Közzétéve: 2024. 08. 09.

  11. Luke Reyes on how narrowing focus leads to profitable restaurants

    Közzétéve: 2024. 08. 06.

  12. Hamed Mazrouei on transforming your POS data into a marketing machine

    Közzétéve: 2024. 08. 02.

  13. Jack Sanders on building a raving fans

    Közzétéve: 2024. 07. 30.

  14. Weesie Newton on how to truly step away from day to day operations

    Közzétéve: 2024. 07. 26.

  15. Brandon Boudet on mastering second generation concepts

    Közzétéve: 2024. 07. 23.

  16. Follow These Steps to Scale Your Restaurant

    Közzétéve: 2024. 07. 20.

  17. Kassady Wiggins & Sammy Monsour on scoring a lucrative cookbook deal

    Közzétéve: 2024. 07. 19.

  18. Sujan Sarkar on elevating cultural cuisine for the masses

    Közzétéve: 2024. 07. 16.

  19. Anthony Mangieri on the path from restaurants to the grocery aisle

    Közzétéve: 2024. 07. 12.

  20. Duke Harten on how to go viral on social media

    Közzétéve: 2024. 07. 09.

3 / 26

What if I told you that the difference between struggling and thriving in the restaurant industry is just one conversation away? I’m Josh Kopel, a Michelin-awarded restaurateur who’s spent decades building blockbuster brands across every tier of dining. I know the challenges you’re facing—because I’ve been there. That’s why I created FULL COMP. Every week, I go one-on-one with the smartest minds in the game—restaurateurs, chefs, and industry insiders who’ve cracked the code. Together, we unpack their biggest wins, hardest lessons, and the strategies that changed everything. No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of. So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.

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