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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

00:33:11

Justin Amick on the future of “eatertainment”

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

2024/03/15

As a business owner, we’re all making strategic bets on the future…trying to create something people will love today while maintaining relevance in the future. There aren’t many of us making bigger bets than Justin Amick. Justin is betting big on the “eatertainment” space, pioneering it in his own market with his eyes set on national domination. Today we discuss what it takes to open a 30,000 square foot concept and the strategies he uses to pack the house. For more information on Justin and his

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00:36:32

Mike Willard on choosing the right POS system

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

2024/03/12

For many of us, our point of sale system will be one of the largest investments we make when opening our restaurants. It’s also one of the most critical. None of us got into this industry to become technologists and so I thought it wise to discuss the best practices and mistakes to avoid with a POS expert. Mike Willard, owner of Washburn POS, is that expert. Mike has spent decades in the POS industry and today he runs us through how these devices have evolved over the last several years and how to

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00:35:33

Larry Linen on the past and future of Hooters

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

2024/03/08

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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00:34:24

Adrianne Calvo on the evolution from chef to...

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

2024/03/05

We all wear many different hats but the hat we seem to wear the least is that of a business owner. Chef Adrianne Calvo launched her restaurant at 22 year old and miraculously has managed to overcome the odds, surviving the great recession and a global pandemic. How did she do it? She may have started as the chef of her own restaurant but over time evolved into a restaurateur, running her business instead of allowing her business to run her. Today we discuss how that evolution took place and the

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00:36:48

Jordan Boesch on how to overcome the labor crisis

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

2024/03/01

If someone was to ask me what is the most common issue that comes up for today’s restaurant owner or operator, it would be labor. Finding great people, effectively managing that talent, and retaining those individuals sits at the forefront of our minds. Few industry experts have a more unique vantage point to our labor crisis than Jordan Boesch. Jordan is the founder of 7Shifts, a labor management tool revolutionizing the way we onboard, manage, and retain our teams. Today we sit down with Jordan to

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00:37:02

Jeff Drake on how to rebrand a restaurant successfully

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

2024/02/27

We all look to the brands in our industry that have been massively successful out of the gate for inspiration but there’s much more to learn from the brands that have been forced to turn things around. Today we chat with Jeff Drake, the CEO of Protein Bar and Kitchen. Jeff was brought in to turn around this decade old brand and has done so beautifully. We sit down to discuss who and what needs to be adjusted to change the perception of a restaurant brand.For more information on Protein Bar &

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00:31:04

Les Tomlin on building a restaurant without employees

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

2024/02/23

By my count, there are about one thousand different elements that need to come together to run a successful restaurant. Today’s guest, Les Tomlin, has gotten that number down to about three. Les is the founder of Pizza Forno, a first of its kind vending machine, scaling rapidly across North America. I know most of us never aspired to own a vending machine in our industry but there’s a ton to learn from the efficiency and high level strategy that Les put into creating this disruptive company. Today

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00:39:08

Scott Greenberg on inspiring hourly workers

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

2024/02/20

How do you motivate an employee that doesn’t want to work for you? For so many of our line level employees, a restaurant job is a pitstop on the way to their true destination and, as a result, most owners struggle with motivating and leading them. But it doesn’t have to be that way according to Scott Greenberg. Scott is a motivational speaker that turns phrases like culture and values into actionable information. We sit down today to discuss the tactics, tools, and strategies he’s perfected to turn

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00:03:09

The Power of a Little Something Extra

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

2024/02/18

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for

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00:35:26

Travis Talbot on hacking chef life

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

2024/02/16

Travis Talbot is a renaissance man who’s dedicated his life to learning and teaching. Far from the day to day grind of restaurant life, the chef travels the world, immersing himself in new cultures and cuisines for the benefit of his clients. We may not all aspire to be jetsetters but we are here to learn and Travis does not disappoint, sharing the tools and strategies he’s used to improve his life and the lives of restaurant owners globally. For more information on the chef and his businesses,

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00:34:38

Niko Karatassos on lessons learned from over 40 years...

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

2024/02/13

Everyone loves a mom and pop restaurant. For some families, it’s a direct path to generational wealth. For others, it can be an anchor, tying future generations to 100 hour weeks and a high stress lifestyle. Today we sit down with Niko Karatassos to share a success story. Niko’s father opened their first restaurant back in 1979 and many decades and restaurants later, the company is still thriving. Niko shares the path and the best practices that have led to his family's success. For more on

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00:02:38

Passion As a Marketing Tool

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

2024/02/11

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for

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00:35:44

Justin Kingsley Hall on chef life after restaurants

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

2024/02/09

I met Justin Kingsley Hall in Whitefish, Montana of all places. We were both consulting on a gorgeous restaurant project there. He oversaw the culinary program and I was brought in to refine and optimize the front of house. A friendship evolved and I wanted to have him on the show to discuss the lessons he’s learned after decades of building out his own restaurants and fixing the restaurants of others. This is a glimpse into the life of a chef not bound to a restaurant. For more information on the

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00:39:34

Nicole Donnelly on marketing with AI

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

2024/02/06

We’ve all heard a ton about AI over the last couple of years but, for the most part, it feels like a solution for someone else in another industry. I’m here to argue that AI might be the solution to every independent restaurant’s marketing problems. Today we sit down with Nicole Donnelly, a professional marketer and AI expert to discuss how we can leverage AI to run and market our businesses more effectively. For more information on Nicole and her programs, visit

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00:02:38

Liquor Support

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

2024/02/04

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for

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00:31:53

Michael Mina on how to scale in 2024

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

2024/02/02

For over 30 years, Michael Mina has dominated the restaurant scene and today we sit down with the chef to find out how. In today’s conversation we dive deep into the tactics tools and strategies Michael has developed over decades to acquire talent, develop leaders, scale operations, and ensure profitability. This is a masterclass in restaurant ownership and operations. For more information on the chef and his restaurant group, visit

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00:37:53

Amir Hemmat on the solution to our labor crisis

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

2024/01/30

Today’s labor crisis stems from a labor shortage. There just aren’t enough people willing to work in restaurants anymore…or are there? Today we’re sitting down with Amir Hemmat of Welcome Tech to uncover the solution to our labor crisis. Amir and his company have access to literally millions of legal workers qualified and excited to work in our industry. Who are these folks and where do they come from? Tune in to find out. For more information on Amir and Welcome Tech, visit

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00:03:26

How to Book $1m in Events

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

2024/01/28

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for

en

00:37:25

Jeff Fenster on creating the next billion dollar brand

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

2024/01/26

During our time in this industry we’ve watched countless healthy restaurant concepts go under. But today’s guest, Jeff Fenster, seems to have finally figured it out. His concept, Everbowl, has scaled massively over the last few years despite an economic downturn and a global pandemic. We sit down to discuss the strategy he used to become massively successful in a vertical that seemed destined for failure. For more information on Everbowl,

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00:39:02

Steven Salm on making vegan food cool

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

2024/01/23

What comes to mind when you hear the words “vegan food.” For many of us, it’s burlap clothing and plates made of cardboard, but Steven Salm is out to change that. Steven founded Planta, a vegan restaurant that transcends every boundary placed on that genre of food. The branding, the buildout, and the culinary program all speak to what it is: one of the most compelling restaurant concepts in the last 20 years–even for carnivores. In our conversation today, we unpack the strategy he developed and

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652 results

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