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PODCAST

FULL COMP: The Voice of the Restaurant Industry Revolution

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

business entrepreneurship

All Episodes

37:00

Unlocking 40 Years of Success: Kevin McCarney’s on...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/02/04

How do you turn $2,000 into a restaurant empire that lasts 40 years? Kevin McCarney cracked the code. As the founder of Poquito Más, Kevin has defied the odds in one of the most competitive markets on the planet, creating a brand synonymous with quality, consistency, and legendary customer loyalty. In today’s episode, we dive into the systems that scale, the secrets to keeping your team inspired, and how Kevin’s unique leadership philosophy has driven decades of success. Whether you’re

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43:37

Matt Jennings and Carolyn Grillo on Giving Restaurant...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/31

What do you need to succeed in today’s competitive restaurant landscape? Some of us spend our days trying to determine the answer to that important question and some are closer than ever to having an answer. Today we sit down with celebrity chef and co-founder of MAJC, Matt Jennings, and his co-host Carolyn Grillo, to discuss what it takes to create the operating system for the hospitality industry and how the first step in that process turned out to be a–of all things–a podcast. You can

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31:09

Reinventing Omakase: Cheng Lin’s Radical Approach to...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/28

New York City is one of the toughest markets in the world for restaurants, and omakase is one of its most competitive niches. But Cheng Lin, the mastermind behind Shota Omakase, has carved out a space that’s truly unique. From sourcing the rarest ingredients to crafting an intimate, story-driven dining experience, Cheng is redefining what it means to serve sushi in the U.S. Today, we uncover how he brought a 10-year vision to life, the risks he took to challenge industry norms, and the

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39:50

Master of Scale: John Ramsay on Scaling Taco Cabana...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/24

Franchising can be a double-edged sword—scaling a brand while maintaining its soul is no easy feat. John Ramsay, a veteran with over 35 years of experience in franchising, who’s leading the charge to transform Taco Cabana into a powerhouse of profitability and culture. In today’s episode, we dive into John’s journey from designing restaurants to developing franchise systems, the strategic pivots that have positioned Taco Cabana for success, and the lessons any restaurateur can apply to

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35:50

Revolutionizing Franchises: Andrew Kim on Putting...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/21

What if the secret to scaling your business wasn’t just about great food or strong margins but about creating real relationships—with your team, your customers, and your community? Andrew Kim has flipped the script on what it means to run a franchise operation. As CEO of Waba Grill, Andrew went from legal advisor to visionary leader, crafting a brand where franchisees aren’t just partners—they’re family. In today’s episode, we explore how Andrew is bringing humanity back to franchising, the

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36:10

From Finance to Hospitality: Shawn Uldridge on Taking...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/17

What does it take to leave a stable career, move across the world, and start fresh in an industry where failure is the norm? For Shawn Uldridge, the answer lies in a combination of entrepreneurial grit, risk management, and a deep passion for creating meaningful experiences. From transitioning out of finance to building the Publishing House B&B in Chicago, Shawn has rewritten the rules of success in hospitality. In today’s episode, we explore his journey, how he balances risk with

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4:38

Why Most Restaurants Struggle (And How to Break the...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/15

Most restaurants don’t fail—they just get stuck. They struggle with slim margins, unpredictable cash flow, and the constant grind of staying afloat. But what if there was a way to break the cycle? In this episode, we reveal the overlooked strategies that separate struggling restaurants from thriving ones. Whether you’re ready to scale or just need more breathing room, this conversation is for you.Visit www.joshkopel.com today to get free access to the upcoming 5 Day Restaurant Profitability

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33:23

Purpose Driven Profitability: Chris Hall on Building...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/14

In an industry where culture can make or break a business, Chris Hall has set a gold standard for what it means to lead with purpose. As co-owner of Unsukay Restaurant Group in Atlanta, Chris has turned his restaurants into more than just places to eat—they’re community hubs rooted in generosity, connection, and a commitment to doing things the right way. Today, we discuss how Chris and his partners have built thriving businesses by focusing on values-driven leadership, the transformative

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39:58

From Franchise to Legacy: Brian Smith and Robert...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/10

Reinvention is at the heart of every great success story, and few embody that better than Brian Smith and Robert Hagopian. Starting as franchisees of The Meat House, they faced the collapse of their franchisor and emerged stronger, founding The Butchery, a boutique butcher shop and kitchen that has redefined premium meat retail. Today, we sit down to discuss their transition from franchisees to independent operators, the lessons they learned from the School of Hard Knocks, and how they’ve

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2:20

2025 FULL COMP Trailer

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/09

Here's what you have to look forward to in 2025!

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37:47

Never Settle: Savneet Singh on Reshaping Restaurant...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/07

In this conversation, Savneet Singh shares his journey as the CEO of PAR Technologies, detailing the challenges he faced when he took over a struggling company. He emphasizes the importance of perseverance, making difficult decisions, and fostering a strong company culture. Through transparent communication and a focus on values, Singh transformed PAR from a failing business into a thriving enterprise, highlighting the role of innovation and teamwork in achieving success. In this

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43:34

Balancing Creativity and Tradition: Eldredge and...

FULL COMP: The Voice of the Restaurant Industry... ·

2025/01/03

Family businesses are the backbone of the restaurant industry, but they come with unique challenges and opportunities. Eldredge and Tyler Ropolo of Washington Street Hospitality have taken their family’s vision to new heights, blending timeless Italian traditions with modern hospitality innovation. In today’s conversation, we explore their unconventional journey from Italy to Newport and beyond, the lessons learned from balancing personal passions with business practicality, and how they’ve

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00:38:14

Leading with Focus: Peter Newlin on Revolutionizing...

FULL COMP: The Voice of the Restaurant Industry... ·

2024/12/31

Success in the restaurant industry is as much about grit as it is about vision, and few people embody both quite like Peter Newlin. As Chief Vision Officer of the Gastamo Group, Peter has transformed small neighborhood restaurants into a multi-concept hospitality group, all while championing the power of focus and community-driven dining. In today’s conversation, we explore Peter’s journey from outdoor enthusiast to restaurant innovator, his vision for disrupting suburban dining, and the critical

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00:35:55

Rethinking Risk: Harold Jurado on Reinventing Success...

FULL COMP: The Voice of the Restaurant Industry... ·

2024/12/27

What does it take to evolve from an ambitious young chef to a seasoned restaurateur and CPG innovator? Harold Jurado’s journey is a masterclass in risk, resilience, and reimagination. From working at culinary institutions like Charlie Trotter’s to leading high-pressure kitchens and corporate dining at Google, Harold’s path has been anything but ordinary. Today, we dive into how he balances creativity and practicality, his leap into the world of consumer packaged goods, and his vision for building a

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00:38:41

Scaling Culture and Experience: Barry McGowan on Fogo...

FULL COMP: The Voice of the Restaurant Industry... ·

2024/12/24

Running a successful restaurant is one thing; scaling that success globally while maintaining exceptional quality and culture is another. Today, I’m sitting down with Barry McGowan, CEO of Fogo de Chão, to discuss how this iconic brand continues to redefine the dining experience. From bringing a centuries-old culinary art to the forefront, to innovating service models that delight guests and empower employees, Barry shares the blueprint for building a thriving restaurant group. If you’re ready to

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00:38:54

Myles Moody on the fastest way to grow

FULL COMP: The Voice of the Restaurant Industry... ·

2024/12/20

After cooking in 5 Michelin-starred restaurants, you might be surprised to find Chef Myles Moody in a butcher shop but there is a method to his madness. At Kinship, Myles has managed to find lightning in the bottle. This cafe, coffee shop, butcher shop hybrid has done so well locally that they’ve received national attention and the calls to expand have begun to come in. Today we sit down with the chef to discuss his growth strategy for Kinship. As it turns out, the fastest way to grow is

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00:34:32

Shannon Smith on building a great business through...

FULL COMP: The Voice of the Restaurant Industry... ·

2024/12/17

Learning how to tell a great story will make you popular at the next cocktail party you attend but there are some other unexpected benefits. Meet Shannon Smith, an accidental chef that has built a massive private dining business and launched a successful cookbook off the back of what can only be described as world-class storytelling. Today Shannon sits down to share her story with us so that we can learn how to tell our story in a way that turns heads and creates fans. For more information on the

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00:35:56

Chad Coulter on the blueprint to scaling a casual...

FULL COMP: The Voice of the Restaurant Industry... ·

2024/12/13

Can lightning strike twice? After interviewing Chad Coulter, I’d say so. After building and successfully selling his restaurant brand Louvino, Chad is at it again with his latest creation Biscuit Belly. Today we sit down to discuss the essential elements of a scalable brand and what needs to be considered when determining the best way to grow that brand. In this masterclass we’re covering everything from joint ventures to custom plating. For more information on Biscuit Belly, visit

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00:36:16

Elizabeth Blau on creating a culinary destination

FULL COMP: The Voice of the Restaurant Industry... ·

2024/12/10

Restaurateur and consultant Elizabeth Blau wasn’t just present for the culinary renaissance in Las Vegas over the last 20 years, she helped usher it in. After working with the best restaurateurs and chefs in the world and becoming a successful consultant globally, Elizabeth did the unthinkable…she launched her own restaurant group. Spanning multiple tiers of dining and across several markets, Elizabeth is out to prove that there is a formulaic recipe for success in the restaurant industry. Today we

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00:31:54

Jamie Mulholland on the keys to longevity in the...

FULL COMP: The Voice of the Restaurant Industry... ·

2024/12/06

As many of you know, I came up in this industry through nightlife. In the early 2000’s, nightlife was defined by prolific nightclubs that burned red-hot, only to close six months later. But that wasn’t the story for Jamie Mulholland. For more than two decades, Jamie has built brands that last, like Cain and Goldbar. Today we sit down to discuss his latest project, Ketchy Shuby, and the elements he’s infused into the concept to ensure that it lasts decades as well.For more information on Ketchy

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629 results

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