x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

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

00:37:06

Miguel Hernandez on how to dominate our industry

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

2023/04/28

Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh perspective Miguel is bringing to restaurant ownership and operations. This is a guy who’s scaled to 4 locations in just a couple of years and has financed his growth exclusively through the profits from his active restaurants. Today we discuss how to pick a winner, double revenues, and scale profitability. For more information on Rreal Tacos, visit

en

00:31:44

Lisa Dahl on building an empire and a legacy

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

2023/04/25

I always looked at the big restaurant groups out there with envy. How amazing must it be to own 6, 8, or more locations? At what point do you get rich? At what point do you go from backup dishwasher to brand evangelist. Chef Lisa Dahl has grasped the brass ring. Over the last two decades, she’s built a restaurant empire. In today’s conversation, we look back on what got her to where she is today and where she’s headed next. That’s Chef Lisa Dahl. For more information on the chef and her restaurant

en

00:38:46

Carolyn Walker on building a compelling restaurant brand

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

2023/04/21

How do ambitious brands punch above their weight class? Today we’re chatting with Carolyn Walker of Response Marketing, an agency that specializes in helping the little guys compete with the big guys. In our conversation we tackle the big misconceptions when it comes to restaurant marketing and Carolyn provides actionable information on how we can better position our brands to not only compete, but to win. For more information on Response, visit

en

00:38:03

Bryce Fluellen on setting your team up for success

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

2023/04/14

Bryce Fluellen has one of the most important jobs in our industry. As the Executive Director of Everytable, it’s his job to transform line level employees into managers and evolve those managers into restaurateurs. In today’s conversation we discuss Everytable’s Social Equity Franchise model and the steps they’ve taken to build the future of Everytable and our industry. For more information on Everytable, visit

en

00:31:44

Charles Bililies on scaling sensibly

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

2023/04/11

The only thing I ever wanted was to own my own bar…until I owned that bar. Then the only thing I wanted was to own a bar and a restaurant. There’s something within so many of us that pushes us to scale, despite the overwhelm that we’re are already suffering from. Charles Bililies took a different route with Souvla. His growth has been measured and strategic and I believe there’s much we can learn from his methodical process. In today’s conversation we discuss his strategy for scaling and the

en

00:34:50

Matt McAllister on influencing consumer perception

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

2023/04/07

I’ve always likened opening a restaurant to having a child. Over the years, you watch it evolve and you do your best to positively influence its growth. The struggle is how to convey what you’ve become to an audience that only remembers what you were. In this episode we’re chatting with Matt McAllister, the Head of Marketing at Yelp for Restaurants about the power of storytelling and how it can influence even your toughest critics. We’re all working to get better everyday and, today, Matt shares the

en

00:35:05

Federico Castellucci on how family values create a...

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

2023/04/04

Fred Castellucci’s story is a familiar one. He grew up in his family’s restaurant, worked there through high school, and then pursued higher education to chart a new path for himself. But, like for so many of us, Fred got sucked right back in. This is where things get interesting. When Fred jumped back into the family restaurant, he turned it around. He then opened more restaurants and, today, he and his family own 10 restaurant concepts. Today we chat about how Fred turned the tide of that

en

00:36:45

Bob Ray on scaling from “mom and pop” to regional giant

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

2023/03/31

In most cases, the folks that help start a great restaurant concept are not the folks running it at scale. Most leaders within a startup fail to meet the new challenges they’re presented with in a larger organization. But not Bob Ray. Bob went from managing a single restaurant location to COO, overseeing the massive growth of the Margaritas Mexican Restaurant chain over the last 30 years. In our conversation today, we discuss the kind of leader Bob was and what kind of leader he had to become to

en

00:36:41

Ricky Richardson on selling more than eggs

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

2023/03/28

What does restaurant college look like? Where would you go if you wanted to learn how to create a sustainable business and a global restaurant brand? If you said TGI Fridays, today’s guest, Ricky Richardson would agree with you. Over his decades long career at TGI Fridays, Ricky learned the tactics, tools, and strategies that this massive company used to take over the globe. He then turned around and used that same blueprint to help scale Eggs Up Grill into a regional giant. Today, he shares that

en

00:37:31

Paul McEnany on your 2023 restaurant marketing strategy

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

2023/03/24

Marketing is hard. It’s hard because it’s nondescript and it’s a moving target. Restaurant marketing looked different in 2020 than it does in 2023. But there are experts in the field and we’re chatting with one today. Meet Paul McEnany. Paul is the founder of Plein Air, a marketing agency that specializes in helping great restaurant brands grow. Today he unpacks the same gameplan he gives the big guys, so that we can use it too. For more information on Plein Air, visit

en

00:30:36

Tyler Simmons turning waste into profit

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

2023/03/21

Tyler Simmons wants to sell your trash. Our industry is famous for the amount of waste we create and Tyler is here to help. Today we’re talking about Too Good To Go, a company dedicated to eliminating food waste by elevating trash to treasure through innovative marketing and powerful tech tools. In an industry desperate for reasonable solutions to foundation problems, this just might be one. For more information on Too Good to Go, visit

en

00:37:54

Steven Salm on making vegan food cool

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

2023/03/14

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

en

00:35:22

Cyrus Batchan on becoming a better restaurateur

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

2023/03/10

Before Cyrus Batchan became a bar owner and a Michelin-rated restaurateur, he was a lawyer and that’s what drew me to this conversation. How many nights have you laid awake wondering if tomorrow was the day you were going to get sued? We’ve all consulted with lawyers in the past but I wanted to see how a lawyer-turned-restaurateur would go about setting himself up for success and limiting his liability. Today we chat with Cyrus about the things to do and the things we should avoid in an effort to

en

00:38:08

Jack McGarry on becoming the best and the aftermath...

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

2023/03/07

Jack McGarry has achieved the accolades most of us dream about. He’s been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that’s not the end of Jack’s story. Since hitting the top, Jack has redefined excellence through the lens of bar ownership and has spent the last several years working to become the best owner he can be. Today, we discuss what that looks like in theory and how it manifests

en

00:33:03

Michael Jantz-Moon on the benefits of strategic planning

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

2023/03/03

A great business starts with a great plan but, in our industry, those plans can take many different forms. Today, we chat with Michael Jantz-Moon of DC Vegan, a catering company turned deli turned bar concept that’s revolutionizing the way people eat and think in the DC area. In our conversation, we unpack how this storybook ending began with a bulletproof plan and discuss the ways in which we can all plan to win. For more information on DC Vegan, visit

en

00:37:11

Che Ramos on building an inclusive environment and a...

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

2023/02/28

Che Ramos is quickly becoming a household name within our industry. His efforts to create an inclusive environment within the beverage industry are what initially sparked my interest but, once he had my attention, I was floored by the amount of value he was providing across every digital platform. In today’s conversation we tackle diversity, inclusion, and what it takes to make a damn good drink and a memorable cocktail list. That’s Che Ramos. For more information on Che, visit

en

00:37:26

Sam Fonseca on the science of scaling

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

2023/02/24

How do you become a restaurant expert? You take the time to learn from the experts themselves. Sam Fonseca received the education of a lifetime working at In & Out, Cane’s, and Dave’s Hot Chicken. In today’s conversation, we discuss the lessons he learned from the greats and how he’s leveraged that knowledge to scale Roll Em Up Taquitos into a national brand. For more information on Roll Em Up, visit https://rollemup.com/. ____________________________________________________________ Full Comp is

en

00:26:14

Sabin Lomac & Jim Tselikis on the skills required to...

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

2023/02/21

We’re back with part two of our interview with Jim and Sabin from Cousins Maine Lobster. We continue our conversation by diving deep into the skills needed, best practices adopted, and the lessons learned as the cousins navigated their way through the difficulties of scaling a restaurant concept to massive proportions. That’s Sabin and Jim from Cousins Maine Lobster. For more on the guys and their restaurant group, visit

en

00:27:52

Sabin Lomac & Jim Tselikis on the skills required to...

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

2023/02/17

Today’s conversation is part one of a two part series. I sat down with Sabin and Jim from Cousins Maine Lobster. Maybe you know them from Shark Tank, maybe you don’t. What you should know is that these two cousins have scaled one food truck into a $55 million dollar business over the last 10 years. Over the next two episodes, we’ll unpack the tactics, tools, and strategies they used to build a restaurant empire. For more on the guys and their restaurant group, visit

en

00:35:33

Ben Kaplan on expanding your niche

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

2023/02/14

Ben Kaplan of Plnt Burger is taking the fight for burger supremacy to the streets. He’s a man that isn’t content with owning the vegetarian fast casual market. He wants to cannibalize the whole burger industry. Today’s conversation gets right to the heart of what matters most to our consumers. Ben’s idea is to win hearts and minds by winning their bellies first. For more information on Plnt Burger, visit https://www.plntburger.com/. ____________________________________________________________ Full

en

652 results

Similar Podcasts

TaxTalent.com The Golden Rule Podcast

Adam Golden

TaxTalent.com Podcast

Tony Santiago

Handelsblatt Crime - spannende Streitfälle der deutschen Wirtschaft

Ina Karabasz, Solveig Gode, Sönke Iwersen

Deffner und Zschäpitz – Der Wirtschafts-Talk von WELT

WELT

Black Box - La scatola nera della finanza

Guido Brera e Gian Luca Comandini -...