O TYM PODKAŚCIE 🔗
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.
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.
Prowadzący:
Częstotliwość aktualizacji:
semiweekly
Średnia długość dźwięku:
32 minutes
Wywiady gościnne
Ma sponsorów
Język angielski
Stany Zjednoczone
741 odcinków
od 7 kwietnia 2020
episodic
AUDIENCE OF THIS PODCAST 🔗
~92.26% of listeners are from United States.
🇺🇸
US
92.26%
🇵🇭
PH
4.17%
🇨🇦
CA
0.49%
🇧🇬
BG
0.36%
🇧🇷
BR
0.24%
🇸🇬
SG
0.24%
🇮🇹
IT
0.24%
🇳🇱
NL
0.24%
🇷🇸
RS
0.24%
🇦🇹
AT
0.24%
🇷🇴
RO
0.12%
🇮🇳
IN
0.12%
🇰🇷
KR
0.12%
🇨🇴
CO
0.12%
🇵🇹
PT
0.12%
🇳🇦
NA
0.12%
🇦🇺
AU
0.12%
🇪🇸
ES
0.12%
🇲🇽
MX
0.12%
🇫🇷
FR
0.12%
Others
0.08%
* Data source: directly measured on Listen Notes. w czasie rzeczywistym
NAJNOWSZY ODCINEK 🔗
What if the hardest part of building a brand starts after you’ve made it?
Jim Tselikis co-founded Cousins Maine Lobster in 2012 with his cousin Sabin Lomac and one food truck in Los Angeles. A Shark Tank deal with Barbara Corcoran later, the brand spans more than 75 trucks and restaurants. His new …
WYSZUKAJ MINIONE ODCINKI
Wyszukaj minione odcinki FULL COMP: Restaurant Tactics, Tools, & Strategies.
POPRZEDNIE ODCINKI 🔗
What if your willingness to do whatever it takes is the thing holding your business back?
Most owners plan to set boundaries once they’re successful. In my experience, it runs the other way: the limits come first, and the growth follows them.
In this takeaway, I break down why saying yes to everyth…
What if the next restaurant you open is the thing standing between you and the business you actually want?
Adrianne Calvo opened her Miami restaurant at 22, built a multi-concept group, then pulled back to the one place that started it all. Nearly two decades in, it seats 270 and powers a brand far…
What if the next restaurant you open is the thing standing between you and the business you actually want?
Adrianne Calvo opened her Miami restaurant at 22, built a multi-concept group, then pulled back to the one place that started it all. Nearly two decades in, it seats 270 and powers a brand far…
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 o…
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 ci…
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 split…
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 con…
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 tak…
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 …
Zastrzeżenie: Podcast i grafika osadzone na tej stronie pochodzą z Josh Kopel, który jest własnością jego właściciela i nie jest powiązany ani wspierany przez Listen Notes, Inc.
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WYSZUKAJ MINIONE ODCINKI
Wyszukaj minione odcinki FULL COMP: Restaurant Tactics, Tools, & Strategies.
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