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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

00:35:40

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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00:03:19

Follow These Steps to Scale Your Restaurant

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

2024/07/20

Sign up for this next week's 5-Day Restaurant Profitability Challenge by visiting ⁠www.joshkopel.com⁠Here's a Preview of the Amazing Stuff You’ll Learn: Day 1: You’ll learn the 3 Keys to Profitability that scale your restaurant’s cash flow without increasing your expenses so that you can stop worrying about money. Day 2: You’ll learn how to Master Margins, giving you the tools you need to scale your per customer average spend and increase perceived value for your restaurant.Day 3: You’ll

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00:35:59

Kassady Wiggins & Sammy Monsour on scoring a...

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

2024/07/19

The band is back together. Today, we sit down with my old partners in crime from my restaurant group, Executive Chef Sammy Monsour and Beverage Director Kassady Wiggins. We’re discussing how to score a lucrative cookbook deal, what we would do differently if we could start all over again, and how to create a company culture so amazing, employees flock back years after we exited. Check out their cookbook, Salt and Shore: Recipes from the Coastal South wherever books are sold

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00:33:10

Sujan Sarkar on elevating cultural cuisine for the...

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

2024/07/16

What does it take to win a Michelin star in the midst of a global pandemic? It’s easy to look at Chef Sujan Sakar’s success today and see a charmed life but this is a man who has paid his dues. Sujan spent decades traveling the globe to hone his craft. Today we sit down to discuss how a broad education led him right back to the cuisine that he grew up with and his mission to innovate that cuisine for the world. For more information on the chef and his restaurants, visit

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00:40:02

Anthony Mangieri on the path from restaurants to the...

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

2024/07/12

It feels like it would be glamorous to be a pioneer of a new cuisine in a new city but rarely does that translate into success. It’s hard enough to sell something someone has heard of before. Today we sit down with the exception to the rule. Chef Anthony Mangieri is almost singularly responsible for the introduction of neapolitan pizza to New York. He’s built a reputation for himself while building awareness for his greatest passion. We discuss, what it took to inform the market, the evolution from

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00:36:56

Duke Harten on how to go viral on social media

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

2024/07/09

Before he was repping underwear for Shinesty on social media, Duke Harten was repping wine at a local Los Angeles restaurant. Today, with millions of views under his belt, Duke seems to have cracked the code for viral marketing online. Today we sit down to discuss the formula he’s developed for Shinesty’s social media success and how we can leverage it for our restaurants. For more information on Shinesty or to pick up a pair of underwear, visit https://www.shinesty.com/

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00:35:48

Hunter Evans on winning awards without losing yourself

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

2024/07/05

I can’t tell you how many folks reach out to me with struggling businesses. Interestingly enough, they’re not interested in learning how to run a better business, they’re interested in learning how to win awards. Something as significant as a Michelin star or as simple as a James Beard Nomination can mean the difference between a busy dining room and closing your doors. Today we sit down with Hunter Evans, the chef/owner of Elvie’s to discuss the blessings and the curses that come along with the

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00:35:31

Zachary Engel on building a high performance team

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

2024/07/02

Building a restaurant is hard. Building a high performance team to work in that restaurant is harder. Today we sit down with chef/owner Zach Engel to talk about how the culture he grew up in informed the culture of his company. We discuss the merits of mutual investment, how to hire correctly, and how to create a company culture so pervasive that your team sets the standards. For more information on the chef and his restaurant, visit

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00:38:20

Rosalie Guillem on the growth strategy from one to 67...

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

2024/06/28

There’s power in focus and I can’t provide a better example of how that power translates to success than Rosalie Guillem. She took a simple cookie and turned it into a national brand. Today we sit down to discuss how she’s methodically grown this focused brand over the years and the decisions she’s made that directly led to her meteoric success. For more on Le Macaron, visit https://lemacaron-us.com/. ____________________________________________________ Full Comp is brought to you by Yelp for

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00:38:12

Renee Guilbault on transforming your restaurant career

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

2024/06/25

Your employees deserve a career they can get excited about, and so do you. Today we sit down with Renee Guilbault, an industry expert, to discuss how intention, modeling, and roadmapping can give us a clear path forward for ourselves and our teams. As it turns out, a clear vision of the future reveals the path to get there. Pick up Renee’s book A Taste of Opportunity wherever books are sold. ____________________________________________________ Full Comp is brought to you by Yelp for Restaurants:

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00:36:34

Tomer Blechman on the path from chef to entrepreneur

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

2024/06/21

If only knowing how to cook was enough to guarantee success as a restaurant owner…In today’s competitive environment, our industry requires excellence in both menu development and business strategy but I have yet to find a school that teaches both. Those that make it, like Tomer Belchman, pick up culinary skills in culinary school and business skills in the school of hard knocks. Today we sit down to discuss his path to financial success in the restaurant industry and the mistakes we should avoid

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00:35:57

Fabio Viviani on crafting a concept guaranteed to...

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

2024/06/18

The pandemic taught many of us many different lessons but it taught Chef Fabio Vivani how to fight back. The chef spent the years rebounding from the pandemic curating a concept that he believes is not only recession proof, it’s pandemic proof. Today we sit down to discuss the formula he’s crafted for guaranteed success so that we too can protect our businesses from what’s lurking around the corner. For more information on the chef, visit

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00:35:08

Nikita Seal on the joyful path to restaurant success

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

2024/06/14

Nikita Seal shares many qualities with the average restaurateur. She’s smart, hard working, and focused on serving her guests to the best of her ability. But there’s one quality that makes her stand about amongst the rest: she’s one of the happiest people I’ve ever met. Nikita has cracked the code on how to transform the day to day grind of restaurant life into a joyful exercise that anyone can emulate. Today we sit down to discuss how in prioritizing her own happiness, she found a shortcut to

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00:35:42

Kevin Beary on how to create an iconic bar program

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

2024/06/11

You may not know Kevin by name but you definitely know Kevin’s work. As Beverage Director of Three Dots and a Dash in Chicago, Kevin has helmed a cultural revolution in Tiki cocktails over the last decade. Today we sit down to discuss the essential elements of an iconic beverage program, the value in a blockbuster non alcoholic offering, and the future of the bar industry. For more on Kevin and his bar, visit

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00:35:24

John Manion on succeeding in a major market

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

2024/06/07

Two decades in our industry would equate to 80 in any other industry so there’s something to be said for getting to the top and staying there. Today we chat with John Manion, a chef who has dominated the Chicago dining scene for almost 20 years. We sit down to discuss the long road to the top and what’s required to maintain relevance in a competitive and ever-changing market. For more information on the chef and his restaurants, visit https://www.elchechicago.com/

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00:32:31

Becca McIntyre on the right way to launch a limited...

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

2024/06/04

There’s an art to creating a perfect limited time offer. It has as much to do with the offering as it does with the messaging around the offering. Becca McIntyre of Craveworthy Brands is an LTO expert, having created an endless series of limited time offers for the biggest brands in the country. Today she sits down to discuss the essential elements of a perfect LTO and how to get the most bang for our buck when it comes to marketing that offer. For more information on Becca and Craveworthy Brands,

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00:35:37

Greg Willman on how to create the next big franchise

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

2024/05/31

Rarely do we open a restaurant without the aspiration to open many. Sure luck plays a role but there are some folks out there that seem to have the secret to scaling. Today we sit down with Greg Willman, an investor and restaurateur who, after becoming the largest Qdoba franchisee in the world, has set his sights on dominating with a new brand. In our conversation he unpacks the steps to scaling successfully and the mistakes to avoid along the way. For more information on Naf Naf Grill, visit

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00:37:01

Obadiah "Obie" Ostergard on the evolution in mindset...

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

2024/05/28

I’ll be the first one to say that if you’re looking to achieve greatness in our industry, focus is the key. Today’s guest, Obie Ostergard, may just prove me wrong. A trained chef turned operations guru, Obie has mastered the hardest parts of our industry in both front and back of house. In our conversation Obie unpacks the lessons he’s learned and the tools he’s leveraged to become a jack of all trades in the trade industry. For more on Obie and his restaurant group, visit

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00:38:10

Mistie Boulton on the risks and rewards of dynamic...

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

2024/05/24

Misite Boulton has had the inside track on our industry for years. As a consultant and secret shopping agency, she’s seen the best and worst that our industry has to offer. Her vantagepoint also gives her the ability to see trendlines in our industry that wouldn’t be readily obvious without such a large client base. Today we sit down to discuss how this industry is evolving and the things we can do in our restaurants today to ensure we evolve with it. For more information on Mistie and her company,

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00:41:37

David Dittenber on AI's Game-Changing Role in...

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

2024/05/21

All anyone wants to talk about today is AI and the way that it’s going to change our industry in the future, but I find it nearly impossible to see how it’s impacting day to day operations today. That’s why I called my friend and fellow restaurateur Dave Dittenber to discuss his latest project MABEL. MABEL is the assistant we deserve and that we’ve all wished we could have. In our conversation, Dave discusses how MABEL is changing the game for operators today and the roadmap for how he intends to

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652 results

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