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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

00:37:05

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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00:40:04

Eric Pounders & Matt Thompson on mastering marketing...

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

2024/09/27

What happens when a restaurateur partners with a professional marketer? Well, the short answer is: magic. Today we sit down with the marketing geniuses behind For the Table Hospitality, a company blazing trails and setting sales records across Tallahassee, Florida. What’s working for them would work for you too and in our conversation we work to unpack the tactics and strategies that have helped them cannibalize the Florida market. For more information on their restaurant group, visit

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00:43:48

Ari Weinzweig on how dignity lays the foundation for...

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

2024/09/24

How lucky am I that one of my restaurant heroes is actually my friend. Ari Weinzweig built the $80 million dollar Zingerman's restaurant empire but what’s most interesting is how he built it. In an industry known for being cutthroat and cynical, Ari has chosen to lead with empathy and dignity. Today we sit down together to discuss the role that dignity plays in the modern restaurant environment and how we can improve our businesses by holding ourselves to a higher standard. For more information

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00:35:41

Jeremy Blutstein on how to scale in a local market

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

2024/09/20

You’ve heard the story before…local guy leaves home, works for the best of the best, and then returns home victorious. But that’s only half of the story. When Chef Jeremy Blutstein returned home after working with some of the most prolific chefs in the industry, he saw the opportunity to influence the culinary future of the place he grew up. Today we sit down to discuss his culinary journey and the impact it's had on Montauk and the community he serves. For more information on the chef and his

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00:40:11

Zack Oates on the power of customer feedback

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

2024/09/17

Believe it or not, one of the most powerful marketing tools in your business is customer feedback. The closer we are to our guests, the better able we are to serve them. Today we sit down with Zack Oates, the founder and chief evangelist of Ovation, a powerful platform that transforms customer feedback into actionable information. We cover everything from radical delegation to guest frequency strategies and everything in between with one of the most inspiring leaders serving our industry. For more

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00:37:36

Olivier Rassinoux on turning around and scaling up...

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

2024/09/13

I walked into today’s conversation with a little career envy. Few in our industry have had the good fortune to work for and with so many amazing companies. Today we sit down with Olivier Rassinoux to discuss how working with prolific brands like the Ritz Carlton, Daniel Boulud, and the Ace Hotel group paved the way for his current role as the VP of Restaurant and Bar for the one and only Patina Group. As it turns out, there’s a formula for consistent success across multiple brands and we’re

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00:29:25

Jesse Cole on becoming a category of one

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

2024/09/06

Jesse Cole is not an restaurateur, but, like so many of us, he is an entertainer at heart. I’ve brought him on the show today to discuss his baseball team, the Savannah Bananas, and how they’ve redefined what it means to attend a professional baseball game. This is a masterclass on exceeding customer expectations, building an unforgettable experience, and staying true to the mission of your brand. For more information on Jesse and his books, visit

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00:38:18

John Haggai on the leadership skills needed to grow a...

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

2024/09/03

Everyone wants the blueprint to scale their restaurant business but knowledge isn’t enough. It’s not just about what you need to know, it’s about who you need to become. Today I sit down with one of the strongest leaders in our industry. John Haggai has spent his life in the restaurant industry and the lessons he’s learned on his way to the top can help us all reach the summit. Get ready to learn how to build and lead the team that is going to give you the momentum you need to grow your brand. For

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00:35:56

Kyle Ewing on mastering menu design

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

2024/08/30

No one would argue that QR codes are popping up more and more but the physical menus still reigns supreme. That being the case it made sense to bring in the master of the menu Kyle Ewing. Kyle and his company TerraSlate have crafted millions of the most durable menus on the planet and that gives him a unique perspective. Today we sit down to discuss the best practices he sees across the best menus so that we can scale revenue by using the most powerful tool in our arsenal. For more information on

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00:38:43

Francesco Zimone on importing and scaling a prolific...

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

2024/08/27

On paper it seems like a no brainer…simply take one of the most famous restaurant brands in Italy and open it in the United States. What could go wrong? Just months into Francesco Zimone opening L’antica Pizzeria Da Michele in Hollywood the global pandemic hit. Leveraged to the hilt, Francesco set about creating a comeback so epic it could have been a Hollywood blockbuster. Today we sit down to discuss how he turned near failure into a national brand. For more information on his restaurants, visit

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00:36:07

Cody Pruitt on the business plan for a blockbuster...

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

2024/08/23

While so many of us spent the pandemic scrambling, Cody Pruitt spend that time planning. Cody is literally the only first time restaurateur I know that opened a restaurant in a major city and managed to adhere to the plan. Today we sit down to discuss how to build and stick to a restaurant business plan and how he managed to blow his revenue targets out of the water. That’s Cody Pruitt. For more information on Cody and Libertine, visit https://www.libertinenyc.com/

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00:35:07

Scott Lawton on the blueprint for becoming a...

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

2024/08/20

You walk into a restaurant and it just makes sense. It all feels right…the decor, the menus, the music and you know that they’re selling more than a meal, it’s a lifestyle. Today we sit down with Scott Lawton, the co-founder of bartaco, to discuss the foundational elements of the bartaco brand and how those elements come together to make the guest feel like they’re a part of something special.For more information on Scott and bartaco, visit

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00:35:07

Bob Spivak on building a Hollywood hotspot and...

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

2024/08/16

Do you feel like you should be further along in your career–that you should be more successful than you are today? Had you met Bob Spivak at 39 years old, you probably wouldn’t have thought much of him but, in his 40’s, he would go on to create one of the most prolific restaurant brands in Hollywood and then scale it nationally. Today, we sit down with Bob to discuss what created this massive tidal-change in his career and the lessons we can learn from his successes. You can pick up Bob's book

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00:38:56

Michael Ungaro on what it takes to run a profitable...

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

2024/08/13

San Pedro Fish Market is one of the highest-grossing independent restaurants in the US. Once we’ve taken a moment for that to sink in, we need to talk about how it became one of the highest-grossing independent restaurants in America. To have that conversation, we’re sitting down with Michael Ungaro, San Pedro’s CEO to discuss how narrowing focus and scaling attention leads to massive revenues. As it turns out, more eyeballs and fewer ideas are all we need to win the day.For more information on

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00:34:14

Andrew Glantz on harnessing the power of...

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

2024/08/09

I have yet to come across an independent restaurant owner that didn’t open their restaurant to better serve their community. But things get tricky when we try to get granular. We all aspire to serve our communities but with tight margins and low profits, most of us struggle to fulfill our lofty goals around community impact. Enter Andrew Glantz of GiftAMeal. Andrew has built an ecosystem that helps restaurants earn more and market better while providing over 2 million meals to local food banks

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00:35:39

Luke Reyes on how narrowing focus leads to profitable...

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

2024/08/06

Chef Luke Reyes is a master of mastery. I’ve worked with Luke in the past and I’ve followed his career as he’s worked to reinvent himself and contemporary cuisines over the last almost two decades. We’re both a bit older and wiser and today we sit down to discuss what’s worked and what hasn’t over the course of our careers. This is a masterclass in the art of narrowing your focus to scale your business. For more information on the chef and his latest venture, visit

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00:38:28

Hamed Mazrouei on transforming your POS data into a...

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

2024/08/02

Today is a great day because today I got to sit down with my friend, Hamed. There are so many things that I love about this guys but–above all others–Hamed is relentless. In another life, I’m sure he was a prolific restaurateur. In this life, he’s a technologist and an entrepreneur working to solve the foundational issues within our industry. Today we sit down to discuss how he’s building a POS system built to put me out of business. I teach restaurant marketing, Hamed’s Milagro point of sales has

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00:34:21

Jack Sanders on building a raving fans

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

2024/07/30

Most days we’re talking about food and beverage. Today we’re talking about baseball. Enter Jack Sanders, an entrepreneur who answers the question “What if the movie Field of Dreams was a person?” We’re discussing what it took to build community and a baseball field in his own backyard and the lessons we can learn as restaurateurs about creating raving fans. For more information on Jack and the Texas Playboys, visit

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00:37:00

Weesie Newton on how to truly step away from day to...

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

2024/07/26

Today you’re going to hear about how a first time restaurateur not only built a profitable business but also set it up so that she could move across the country for three years and have it operate seamlessly without her. It wasn’t all roses but Weesie Newton sits down today to share the path that led her to the restaurant industry, her departure from day to day operations, and what ultimately led her back to the business she loved. For more information on Weesie and her restaurant, visit

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00:35:40

Brandon Boudet on mastering second generation concepts

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

2024/07/23

It’s hard enough to open our own restaurant concepts. It takes a creative mind to reimagine someone else’s concept and breathe new life into a tired old restaurant. Today we sit down with Chef and restaurateur Brandon Boudet to discuss how on more than one occasion, he’s taken ownership of a money pit and transformed it into a cash cow. As it turns out, an old dog can learn a few new tricks. For more information on the chef and his restaurants, visit

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