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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

00:34:57

Jim Little on the lessons chefs can learn from the...

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

2023/12/05

Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that’s a good thing. It means I’m learning and growing. In my experience, the best way to expedite that process is to study the more established brands in the market, take the lessons they’ve already learned, and add them to my toolkit. Today we sit down with Jim Little, Director of Culinary Innovation for Big Angus Steakhouse. Jim’s path from Executive Chef to Corporate Director

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00:03:15

Bonus Episode: What do you want to be known for?

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

2023/12/03

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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00:37:31

Chip Klose on restaurant marketing strategy

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

2023/12/01

You know Chip Klose. He’s been on the show before. Chip is a restaurant consultant that has recently released a new book called Restaurant Marketing Strategy. We sit down today to discuss what inspired him to share his winning blueprint with the world and we tease out the key ideas presented throughout the book. Restaurant marketing is my favorite thing and few do it better than Chip. You can buy his new book Restaurant Marketing Strategy on amazon.com

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00:37:10

Brian Landry on scaling to multiple markets

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

2023/11/28

Today’s guest is one in a million. Chef Brian Landry has thrived as a chef and restaurateur in one of the most competitive culinary environments in the world, New Orleans, Louisiana. Not only that, Brian has managed to scale his restaurant group into other markets nationally. Today we sit down to discuss how he’s managed to grow despite the growing labor crisis, rising food costs, and a global pandemic. For more information on the chef and his restaurant group, visit

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00:51:54

Adam Guild on hacking digital restaurant marketing

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

2023/11/24

Adam Guild on hacking digital restaurant marketing By now we’ve all figured out that the digital presence of our restaurant is as important as its physical location. With countless tools out there, it’s nearly impossible for a restaurateur to figure out what’s best. So today we sit down with Adam Guild, founder of Owner.com; a restaurant tech expert with a deep understanding of what’s moving the needle for restaurants today. In this far reaching conversation we discuss the tools of today, the

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00:35:12

Annie & Craig Stoll on the cultural evolution of...

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

2023/11/21

Annie & Craig Stoll on the cultural evolution of restaurants How many of us have had a front row seat to the changing tides of our industry over the last 25 years? Restaurants, our communities, and our guests have all changed dramatically and we’re still feeling the implications of those changes today. That’s why I wanted to sit down with Annie and Craig Stoll of the Delfina restaurant group in San Francisco. Since the late 90’s they’ve weathered the changing tides of our industry evolving, but

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00:33:03

Adam Goldberg on the evolution from founder to CEO

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

2023/11/17

Adam Goldberg on the evolution from founder to CEO Before partnering with the band Kiss and taking over as CEO of rock and roll restaurant group, Rock & Brews, Adam Goldberg had already founded a successful pizza chain with over two dozen locations. Adam is an expert at the two skills we must acquire to achieve success in this industry: developing the plan to start and charting the path to scale. In our conversation, he shares the essential elements of a scalable restaurant concept and the

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00:35:27

Katie Reicher on the path to your dream job

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

2023/11/14

Katie Reicher on the path to your dream job There are many paths that lead to the same destination. For most chefs, they travel from restaurant to restaurant honing their skills until they eventually land their dream role at their dream restaurant. Today’s guest, through the power of focus and intention, seems to have found a shortcut. In our conversation Chef Katie shares how she landed her dream restaurant right out of culinary school and how she capitalized on that opportunity to land her dream

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00:35:31

Eric Wyatt on what we can learn from corporate chains

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

2023/11/10

Eric Wyatt on what we can learn from corporate chains The beauty of coming up in a corporate environment is that you learn the blueprint for success. Today’s guest, Eric Wyatt, has worked for some of the most prolific brands in our industry and has leveraged that collective wisdom and experience in his latest role as the CEO of Norms Restaurant Group. In our conversation he shares the proven principles he’s used to climb the corporate ranks and lead some of the best brands in the world. For more

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00:33:01

Joshua Sharkey on the future of menu engineering

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

2023/11/07

You’re only as good as your tools, every chef knows that. But what happens when the tool you need hasn’t been created yet? Today we chat with Joshua Sharkey of meez, a former chef who sought to build the solution to his own problem. In our conversation we discuss the challenges facing the modern chef and what it took to create the Culinary Operation System for the chef of the future. For more information on meez, visit

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00:34:49

Temoc Morfin on partnering with Pitbull and scaling...

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

2023/11/03

Not all of us dream of growing a massive brand but, today’s guest, Temoc Morfin did. As a first time restauranteur, Temoc defied the odds in scaling to a dozen locations before deciding to franchise in partnership with Grammy award winning artist Pitbull. In our conversation, we unpack the tactics and tools he used to scale from one to many and how hard work and the right intention have enabled him to scale his family business into a national chain. For more information on Cilantro Taco Grill,

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00:37:37

Alisa Cohn on how to grow your leadership to grow our...

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

2023/10/31

No matter where we are in our lifes or careers, we could benefit from coaching. The greatest athletes in the world have coaches and for an obvious reason: investing in our betterment improves every aspect of our lives. Today we chat with Alisa Cohn, a famed executive coach who’s worked with the best of the best. In our conversation, she shares the tactics, tools and strategies she’s used to make the best even better. That’s Alisa Cohn! You can pick up her book From Start-Up to Grown-Up: Grow Your

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00:32:03

Jason Berry on four day workweeks and fruitful...

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

2023/10/27

Regardless of industry, starting and growing a business is a painful process. It hasn't been a perfect road, but Jason Berry of Knead Hospitality has worked to create a more sustainable path. From four day workweeks to blissful partnerships, today Jason shares the recipe he’s created for a better business and a better life. For more information on Knead Hospitality, visit https://www.kneadhd.com/. ____________________________________________________________ Full Comp is brought to you by Yelp

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00:33:55

Keith Benjamin on crafting the vision for a...

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

2023/10/24

The numbers tell the story. Statistically, it’s nearly impossible to scale within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we’re all looking to achieve. In today’s conversation, we discuss how to build with intention, the tools to create massive awareness, and the essential elements of a cool concept. For more information on Keith's restaurant group, visit

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00:39:13

Bo Davis on restaurateurs building their own tech...

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

2023/10/20

Bo Davis has made a name for himself within our industry by creating MarginEdge, a restaurant management software that helps owners and operators better control costs and scale profitability. But, what most don’t realize is that Bo began as and is still a restaurateur himself. In today’s conversation, we unpack what it took to create a successful restaurant brand and how building tech to solve his problems helped him do it. For more information on MarginEdge, visit

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00:34:32

Chef Donald Young on building a prolific pop up concept

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

2023/10/19

Today’s guest plays by his own rules. Chef Donald Young is one of the youngest Michelin-awarded chefs in the world who, after years of working in traditional brick and mortar restaurants, gave it all up to build a pop up concept in the heart of Chicago. In our conversation we discuss what it takes to truly master a craft, the power of a beginner’s mindset, adn the courage it takes to start over again. For more information on the chef, visit

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00:33:56

Katy Casbarian on owning a 100 year old restaurant

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

2023/10/17

Eighty percent of restaurants don’t survive for longer than five years. Today we speak with Katy Casbarian, the owner/operator of Arnaud’s, a New Orleans restaurant that has survived for over 100 years. We discuss what it takes to create a business model that caters to both locals and tourists and how to run a successful business despite a century of varying economic conditions. As it turns out, in the competition between consistency and innovation, consistency is king. For more information on

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00:37:03

Darien Bates on the restaurant digital transformation

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

2023/10/13

How many times have you purchased a piece of tech believing that it would be a gamechanger for your restaurant? We’re all looking for this magical tool that will help us make the numbers make sense and give us a firm grasp on the inner workings of our business. That’s why we’re chatting with Darien Bates. He knows tech and, as the former CTO of &pizza, he knows restaurants as well. Today we discuss how technology and data will influence the way we run restaurants tomorrow and in the years to

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00:32:44

Chef Rob Rubba on redefining sustainability

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

2023/10/10

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that’s great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today’s conversation, we sit down with the chef to discuss how he architected the life and career of his dreams through the intentional peeling away of everything that did not serve him, his team, or the environment. That’s Chef Rob Rubba. For more information on the chef

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00:38:07

Chris Adams on building a luxury experience

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

2023/10/06

Most of us don’t own a luxury hotel or a three star Michelin restaurant but that doesn’t mean that we’re not able to incorporate elements of luxury into our brands and our customer service experience. Today we chat with Chris Adams of the Ellis Adams Group, a luxury lifestyle consulting group that specializes in making folks feel special. In our conversation, Chris unpacks the small but important elements that make our guests feel seen and special. That’s Chris Adams. For more information on the

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