506 Episodio

  1. Michael Tipps on scaling service standards

    Pubblicato: 20/01/2023

  2. Phillip Baltazar on using analytics over instincts

    Pubblicato: 17/01/2023

  3. Robert Greene on the laws that rule all industries

    Pubblicato: 13/01/2023

  4. Ellen Bennett on the gritty side of entrepreneurship

    Pubblicato: 10/01/2023

  5. Best of: Paul Pruitt on holistic hospitality

    Pubblicato: 06/01/2023

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

    Pubblicato: 03/01/2023

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

    Pubblicato: 30/12/2022

  8. Best of: Chef Wolfgang Puck on overcoming failure

    Pubblicato: 27/12/2022

  9. Candace MacDonald and Andrew Freeman on 2023 restaurant trends

    Pubblicato: 23/12/2022

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

    Pubblicato: 20/12/2022

  11. Thomas Harvey on community as a marketing strategy

    Pubblicato: 16/12/2022

  12. Dale Willerton on getting a great restaurant lease

    Pubblicato: 13/12/2022

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

    Pubblicato: 09/12/2022

  14. Grant Kneble on mastering SEO

    Pubblicato: 06/12/2022

  15. Mark Bitterman on building a business to last

    Pubblicato: 02/12/2022

  16. Greg Provance on solving your people problem

    Pubblicato: 25/11/2022

  17. Kwini Reed on building an intentional restaurant

    Pubblicato: 22/11/2022

  18. Izzy Kharasch on lessons learned from 30 years of restaurant consulting

    Pubblicato: 18/11/2022

  19. Derek Brown on mindful mixology

    Pubblicato: 15/11/2022

  20. Troy Hooper on optimizing for growth

    Pubblicato: 11/11/2022

12 / 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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