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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

00:34:54

Karen Krasne on building an empire by keeping it simple

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

2023/10/03

Pastry Chef and restaurateur Karen Krasne has defied the odds. Her concept, Extraordinary Desserts, has had a line out the door perpetually for more than a decade–but that’s not the most interesting part. Extraordinary Desserts has built a cult-like following in the San Diego area without following trends, receiving media attention, or going viral on social media. Today we discuss how keeping it simple can have extraordinary results. That’s Chef Karen Krasne. For more information on Extraordinary

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00:34:01

New Restaurant Masterclass Part 2: Opening and Exit

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

2023/09/29

Today’s episode is a continuation of our last episode, delving into actionable advice on how to build a restaurant in today’s difficult market. We pick up where we left off which Michael Benson, Mike Hatch, and Will Knox discussing how to open a restaurant successfully, how to maintain the investment, and, when the time comes, how to maximize the value we get when selling it. Today’s panel includes: Michael Benson, founder of Southern California Restaurant Design Group, a company specializing in

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00:36:45

New Restaurant Masterclass Part 1: Concept and...

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

2023/09/26

So many of our listeners have reached out asking for actionable advice on how to build a restaurant in today’s difficult market. In response, I’ve cobbled together three industry experts to walk us through all facets of the process including best practices and mistakes to avoid. Today’s panel includes: Michael Benson, founder of Southern California Restaurant Design Group, a company specializing in back of house design, equipment, and installation. Mike Hatch, principal at Hatch Design Group, a

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00:34:41

D. Brandon Walker on the new model for a successful...

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

2023/09/22

What does a truly holistic model for a restaurant look like? Today we chat with Chef D. Brandon Walker to find out. The chef has turned his latest concept, The Art Room, into a working social experiment. He serves fast casual and fine dining fare. It’s a completely indoor and outdoor concept with a high end art gallery nestled in the middle. If that wasn’t enough, he’s implemented universal tipping across the board and has cross trained the entire staff. He’s doing things differently and has come by

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00:29:56

Jesse Cole on becoming a category of one

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

2023/09/12

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 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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00:36:19

Kevin King on standing out from the competition

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

2023/09/08

Pizza is hard. Most of us know we’re in a commodity business but I feel like the pizza industry feels it more than most. So how do you stand out from the crowd? Today we’re chatting with Kevin King of Donatos Pizza. This chain has scaled massively over the years by successfully differentiating itself through culture, community, and an excellent product. In our conversation, Kevin shares what it took to get the franchise model off the ground and his plan to turn a pizza parlor into a financial

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00:34:13

Kurt Zdesar on launching brands like Nobu & Chotto Matte

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

2023/09/05

It seems like Kurt Zdesar can’t stop winning. He got his start at McDonalds and, in a matter of years, became the person in charge of Nobu’s European launch and expansion. He parlayed that success into his own brands, expanding from Europe into the American market and has thrived globally. In our conversation today, we discuss what led to Nobu’s success and how he leveraged that formula to build his own blockbuster brands. For more on Chotto Matte, visit

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00:35:50

Gregg Majewski on the formula for repeatable success

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

2023/09/01

How in the world is Gregg Majewski not a household name? He was mentored by Dave Thomas of Wendys, grew Jimmy Johns from three to three hundred locations, and has acquired and scaled some of the most famous fast casual restaurants in the country. Today we sit down to discuss his formula for repeatable success and his commitment to mentoring others for the betterment of our entire industry. For more information on Craveable Brands, visit

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00:38:16

Jason Berkowitz on teaching teams and creating...

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

2023/08/29

If the labor crisis has only taught us one thing, it’s that there’s a new generation of restaurant worker who sees the world differently than we do. It’s not up to them to mold themselves to our old ideal, it’s up to us to find a way to connect in a way that resonates with them. In this world of social media and bite sized content, Jason Berkowitz may have found the solution. After helping to scale some of the most prolific restaurant brands around the country, Jason has taken on the mission of

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00:28:29

John Cassetta on avoiding insurance pitfalls

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

2023/08/25

Is one million dollars too much insurance coverage or not enough? How does my insurance coverage need to change as I go from one location to many? For many of us, we sign up for insurance when we sign our lease and don’t think about it again until we really need it. But having the right coverage can mean the difference between a second chance and a final chapter. Today we sit down with John Cassetta of CoverWallet to discuss the things to consider and the mistakes to avoid when choosing the right

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00:32:48

Kelli Alldredge on activating our communities

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

2023/08/22

Kelli Alldredge is not one of us, but she may represent the best of us. Despite having no previous experience in our industry, she’s managed to take the Chicken n Pickle restaurant national by focusing on the only thing that matters: people. Today’s episode is a masterclass in community activation and how to deliver on the promises we make to ourselves. For more information on Chicken n Pickle, visit https://chickennpickle.com/. ____________________________________________________________ Full Comp

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00:33:57

Mark Maynard on lessons from Union Square Hospitality...

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

2023/08/18

The most direct path to success is to follow in the footsteps of the already successful. After 30 years in various leadership positions at the famed Union Square Hospitality Group, Mark Maynard decided to go independent. Rather than starting his own restaurant, he’s chosen to help other restaurateurs implement the best practices of his former employer. Today we discuss the strategies that made Union Square so successful and tools we can use to achieve the same. For more information on Mark, visit

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00:31:52

Brad Wise on transforming a bad launch into an epic...

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

2023/08/15

Sometimes the only difference between those who succeed and those who fail is the decision to not give up. Today’s guest, Chef Brad Wise, is a testament to the grit required to build something prolific in our industry. In our conversation we discuss how to overcome a slow start and how he turned a failed bar into the hottest steakhouse concept on the West Coast. For more on his restaurant concepts, visit

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00:35:02

Niko Viramo on growing a restaurant brand

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

2023/08/08

Niko Viramo is the CEO of the Wild Thyme restaurant group but he’s also a student of business. He’s also a teacher at a prestigious university. Niko is probably one of the most savvy and well educated entrepreneurs I’ve ever spoken with and, today, he shares his universal truths around building and growing a strong restaurant brand. For more information on Wild Thyme, visit https://wildthymegroup.com/. ____________________________________________________________ Full Comp is brought to you by Yelp

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00:33:24

Casey Cooley on how to successfully launch a restaurant

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

2023/08/04

Today we chat with Casey Cooley, a franchising expert who helps Jeremiah’s Italian Ice franchisees effectively launch blockbuster locations all over the country. In our conversation, we discuss the marketing strategy they’ve developed that takes franchisees from 2 months out to a month after opening. For more information on Jeremiah’s Italian Ice, visit https://jeremiahsice.com/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In

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00:37:29

Chef Brian Duffy on opening over 100 restaurants

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

2023/08/01

We learn by doing but we also learn by teaching. Chef Brian Duffy is a successful restaurateur in his own right. After opening his own places, he became a household name as a featured expert on Bar Rescue, parlaying his fame into a successful consulting practice. We sat down today to discuss best practices and lessons learned from opening over 100 different restaurant concepts over the last decade. In our conversation, we explore the key elements of a successful restaurant and the necessary

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00:37:47

Mike Sebazco on the power of a one shift business

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

2023/07/28

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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00:34:20

Tai Ricci on playing by your own rules

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

2023/07/25

“Don’t back down. Don’t apologize. Don’t compromise,” are the words of Tai Ricci, a founding partner of San Francisco’s Hi Neighbor Hospitality Group. She’s grown her restaurant group to 6 locations over the last 10 years and today we sit down to discuss how she did it and who she needed to become to accomplish such lofty goals. As it turns out, personal development is professional development. For more information on Tai's restaurant group, visit

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00:29:11

Andrew Lee on the birth and rebirth of a brand

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

2023/07/21

They say if it’s not broken don’t fix it. But that’s setting a pretty low bar for improvement. Andrew Lee of bb.q Chicken took a brand that was far from broken and made it better. Today we’re discussing the secrets to scaling, successful branding strategies, and how to optimize your operations for the future. That’s Andrew Lee. For more information on bb.q Chicken, visit https://bbqchicken.com/. ____________________________________________________________ Full Comp is brought to you by Yelp for

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00:36:35

LP O'Brien on building the perfect beverage program

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

2023/07/18

From my first day in this industry I was told that the profit lies in the bottom of the glass. Successful beverage programs lead to successful restaurant concepts. Today we sit down with L.P. O’Brien, founder of LP Drinks, a consulting agency specializing in helping great concepts create next level bar programs. In our conversation we discuss the essential elements of a successful bar program, mistakes to avoid, and what’s trending in the world of beverages. That’s L.P. O’Brien. For more information

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652 results

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