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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

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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00:28:54

Dara Mirjahangiry on how to build a network that...

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

2024/12/03

We’ve all heard the phrase, your network determines your net worth but how many times have you seen it exemplified in our industry? Meet Dara Mirjahangiry, founder of Sei Less. This star-studded restaurant is defined by elegance, artful dining, and its celebrity clientele. Today we sit down with Dara to discuss how he built such an influential network and how that network helped him prove out his restaurant concept and build a bulletproof brand reputation.For more information on Sei Less, visit

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00:34:33

Jeremy Cohn and Jared Rouben on building a cult-like...

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

2024/11/29

If someone asked me for only one piece of advice when it comes to entrepreneurship, I would say “build for yourself.” What I mean by that is that it’s impossible to know the minds and the desires of others but we can know ourselves. Serving yourself mercilessly means you’re serving everyone that feels just like you. Jeremy Cohn and Jared Rouben did exactly that with Moody Tongue. From their brewery to their Michelin-awarded restaurant concepts, Jeremy and Jared have done a masterful job of serving

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00:36:01

Kurt Metzger on breathing new life into a 70 year old...

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

2024/11/26

When you think of an old 1950’s diner, a lot comes to mind but probably not massive growth and a prolific delivery business. Kurt Metzger sits at the helm of Norma’s Cafe, a 70 year old Texas diner, which is having a moment right now. Kurt was charged with bringing this heritage brand to an entirely new generation and, in doing so, has redefined what it means to be a legacy brand in 2024. Today we sit down to discuss what it takes to reach a new audience and how you can redefine a brand for the

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00:35:33

Greg Mohr on the keys to building a successful franchise

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

2024/11/22

Growth in our industry can take many forms. For some, the privately owned route is the only way to go, for others, franchising is the path of least resistance. Today we sit down with franchising expert Greg Mohr to discuss the pros and cons of franchising as well as the pitfalls to avoid when taking the leap into franchising. Whether you’re interested in buying one or becoming one, this is a masterclass in franchising. For more information on Greg and his company, visit

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00:30:30

Michael Zislis on partnering with KISS and building a...

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

2024/11/19

It seems like some folks just have the Midas touch, everything they touch turns to gold. For me, Michael Zislis is one of those guys. A restaurateur and hotelier, Michael has taken Southern California and then the world by storm. Today we sit down to discuss how one man can build a few blockbuster single unit restaurants and then turn around and create one of the most prolific restaurant brands in the world. For more information on Michael and his hospitality company, visit

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00:38:33

David Zhao on reinventing restaurant loyalty and the...

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

2024/11/15

It’s my pleasure to interview the industry leaders of today and ask the questions we’re all thinking of. But it’s my privilege to present to you the industry thought leaders of tomorrow. Today we sit down with David Zhao, co-founder of the Chubby Group, to discuss how they’re rapidly scaling their restaurant concepts globally through innovative joint ventures and growing their fanbase by the tens of thousands using an innovative approach to loyalty programs. Buckle up because this conversation is

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00:39:37

Avi Goren on how to leverage AI in our restaurants

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

2024/11/12

Artificial intelligence feels a lot like the food trends. It looks amazing and everyone is talking about it but it’s hard to figure out exactly how it should fit into our restaurants. That’s where Avi Goren comes in. Since founding Marqii in 2017, Avi and his team have relentlessly looked for ways to optimize the restaurant industry using technology. Today we sit down to discuss how his entrepreneurial journey mirrors ours and how the solutions of tomorrow can save us time and money today.For more

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00:35:11

Angel Medina on the power of intentional growth

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

2024/11/08

You’re about to hear the word intention dropped close to one thousand times over the next 40 minutes. If there’s only one common thread amongst the most successful restaurateurs I interview, it’s the power of intention. Today we sit down with coffee roaster turned restaurateur, Angel Medina, to talk about how his unlikely path wasn’t accidental at all. In our conversation, Angel breaks down the step by step process he used to envision and then achieve his lofty goals. For more information on Angel

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00:38:02

Max Schauff & Tom Tolbert on the hidden profit...

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

2024/11/05

Imagine a world where you sign up to work with a company that promises to help you drive revenue and you never pay them a dollar–rather, they pay you. This was the dream of Max Shauff when he created LineLeap, an app that helps bars, nightclubs, and venues capitalize on the existing demand from their patrons. Today we sit down with Max and his colleague Tom Tolbert to discuss how this small startup has grown to over 500 venues, gained over one million users, and how their platform can add overhead

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00:43:41

Kris Schoenberger on the one secret to scaling...

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

2024/11/01

What if I told you I knew a guy that could convince his guests to come back twice a month? What if I told you that same guy could actually convince his guests to come back twice a day? Today we sit down with Kris Schoenberger, the founder of the BBQ’d Productions restaurant group. Kris didn’t invent the red envelope campaign but he has certainly mastered it. In our conversation he provides us with the blueprint he uses to bring in over one million dollars in repeat business over the course of

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00:38:48

Paul Pszybylski on the perfect balance of innovation...

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

2024/10/29

Next year marks 40 years since the first California Pizza Kitchen opened. CPK predates the casual restaurant movement, social media, online delivery and even the internet. To stay relevant over the years you’ve got to find the perfect balance between consistency and innovation. Today we sit down with the head of innovation for CPK, Paul Pszybylski, to discuss how this prolific brand continues to attract new customers while honoring the needs of their existing customer base. For more information on

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00:34:00

Robby Berg on the linear path to success

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

2024/10/25

So many of us look to successful restaurateurs and wonder how they did it. How were they able to climb to such great heights? Today we sit down with Robby Berg, operating partner of Genghis Grill to find out exactly how. In our conversation, we learn the linear path to self determination and financial success. For more information on Genghis Grill, visit http://www.genghisgrill.com. ___________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July

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00:37:56

Mike Sebazco on the power of a one shift business

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

2024/10/22

If we’re paying rent 24 hours a day, we must generate revenue 24 hours a day. But, with food costs and the cost of labor skyrocketing, our revenue models are evolving. Enter Mike Sebazco of Famous Toastery. With over two dozen locations and counting, this one shift business is shifting the way we look at operations and profitability. We sat down today to discuss how thinking small can have a massive impact on your restaurant. For more information on Famous Toastery, visit

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00:34:59

Larry Linen on the past and future of Hooters

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

2024/10/18

Aging gracefully is not always the easiest thing to do. Our world has changed so much in the last 10 years and our values have as well. That has led some brands to thrive while others have withered. Hooters, a divisive brand to many, intends to maintain its position in the cultural zeitgeist and today we chat with Larry Linen, their COO, to discuss what’s changed with the times and what’s stayed the same over the last few decades. For more information on Hooters, visit

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00:36:52

Joshua Zadikoff and Danny McGowan on the new rules of...

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

2024/10/15

The Cornerstone Restaurant Group is like the Michael Jordan of restaurant groups–and not just because they partnered with Michael Jordan on MJ23 and the Michaell Jordan Steakhouse. Today we sit down with two of the three leaders of the organization, Josh and Danny to discuss how they’ve managed to scale blockbuster brands across multiple tiers of dining nationally and what their growth internationally signals for the industry at large. For more information on their restaurant group, visit

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00:39:35

Josh Copeland on working to build the best restaurant...

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

2024/10/11

Prepare yourself for one of the most interesting guests I’ve ever hosted on the show. Today we sit down with Josh Copeland of the Camino Alto restaurant in the Bay Area. Josh is a zealot in the way we think of Blue Hill Restaurant or Chef Charlie Trotter–the best ingredients served in an uncompromising fashion. Josh Copeland is a model of focus, showing us what’s possible when we refuse to let go of our vision. For more on Josh and his restaurant, visit https://www.caminoaltosf.com/

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00:33:13

Juan José Cuevas on winning awards and the art of...

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

2024/10/08

I can’t imagine any of us entered the fine dining category without hoping for a Michelin or a James Beard or Wine Spectator accolade. They say success leaves clues and today I sit down with Chef Juan Jose Cuevas to discuss what he’s learned over the years, running world-class restaurants and collecting awards along the way. There is a blueprint for excellence and Chef Juan provides it today. For more information on the chef and his restaurant, visit

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00:33:13

Andy Wiederhorn on the formula for global expansion

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

2024/10/04

Before taking the restaurant world by storm, Andy Weiderhorn was a finance guy and he used his deep understanding of money to cannibalize the quick service and casual dining markets. Today we sit down to discuss how one man owns and operates so many household brands from RoundTable Pizza to Fatburger and from Johnny Rockets to Marble Slab Creamery. For more information on Fat Brands, visit https://www.fatbrands.com/. ____________________________________________________ Full Comp is brought to you

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00:37:05

Matt Newberg on building a forward-looking restaurant...

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

2024/10/01

How many hours have we spent worrying about what the future holds for our industry? How could that time be better spent? Enter Matt Newberg. Matt is a student of our industry, diving deep into every vertical of the food service space, analyzing its strengths and weaknesses. This exploration has evolved into a vibrant community which, next month, goes from online to in-person. We sit down to discuss how media creates community and the power of in-person experiences.For more information on the HNGRY

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630 results

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