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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 & ...
 
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show series
 
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 d…
 
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 …
 
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…
 
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 …
 
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 hi…
 
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…
 
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 t…
 
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 inf…
 
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. __________________…
 
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 a…
 
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 infor…
 
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 man…
 
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 re…
 
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 …
 
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…
 
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 onl…
 
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 Bitterma…
 
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…
 
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…
 
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 g…
 
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 mixol…
 
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.…
 
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 infor…
 
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…
 
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…
 
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 fu…
 
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 f…
 
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 h…
 
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 ht…
 
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 o…
 
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 …
 
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…
 
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 omnicha…
 
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…
 
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 togeth…
 
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 fo…
 
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…
 
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 ____________…
 
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 he…
 
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 …
 
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 …
 
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…
 
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 hundre…
 
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 mo…
 
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://fu…
 
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 emplo…
 
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.b…
 
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 experienc…
 
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.c…
 
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/ _______________________________…
 
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זכויות יוצרים 2023 | מפת אתר | מדיניות פרטיות | תנאי השירות