506 Episodio

  1. Mark Braver on the lessons learned opening 30 restaurants

    Pubblicato: 08/11/2022

  2. Jabin Troth on building an audience on social media

    Pubblicato: 04/11/2022

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

    Pubblicato: 01/11/2022

  4. Aaron Noveshen on building a better restaurant

    Pubblicato: 21/10/2022

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

    Pubblicato: 18/10/2022

  6. Restaurateur Will Guidara on delivering unreasonable hospitality

    Pubblicato: 14/10/2022

  7. Chef Ray Garcia on owning your niche

    Pubblicato: 11/10/2022

  8. Chef Melissa Martin on unique alternatives to the traditional restaurant model

    Pubblicato: 07/10/2022

  9. Vitaliy Katsenelson on how to win the game of business

    Pubblicato: 04/10/2022

  10. Timm Chiusano on why your story matters

    Pubblicato: 30/09/2022

  11. Sergio Perez on creating an omnichannel brand

    Pubblicato: 27/09/2022

  12. Karl & Sarah Worley on building a better business plan

    Pubblicato: 23/09/2022

  13. LA Chef Conference on how to build community within our industry

    Pubblicato: 20/09/2022

  14. Bruce Nelson on the numbers behind profitability

    Pubblicato: 16/09/2022

  15. David Morton on the formula for successful scaling

    Pubblicato: 13/09/2022

  16. Mezli on creating a restaurant without employees

    Pubblicato: 10/09/2022

  17. Sandra Noonan on the practical uses of sustainability

    Pubblicato: 07/09/2022

  18. Finding Your Niche: John Meadow of Scarpetta

    Pubblicato: 02/09/2022

  19. Level Up Your Bar Program: Jason Asher of Barter & Shake

    Pubblicato: 30/08/2022

  20. Building Brand Equity: Steve Konopelski of The Sweet Life of Steve

    Pubblicato: 26/08/2022

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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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