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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

35:08

Retirement Is a Trap: Derek Coburn on Redefining...

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

2025/08/12

What if the goal wasn’t retirement—it was alignment?Derek Coburn spent decades helping high-net-worth clients chase the dream of early retirement. Today, Derek argues for a radical new philosophy: build a life so meaningful, you wouldn’t want to retire from it.In this conversation, we dig into the emotional and financial toll of deferring joy, how rethinking retirement can restore time, money, and purpose, and why investing in your relationships, health, and energy yield the greatest ROI

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32:43

How to Compete in Today’s Restaurant Market: Mark...

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

2025/08/08

What if the hardest part of change isn’t strategy—it’s psychology?Mark Politzer walked away from fine dining to lead Norms, a 76-year-old family-style chain deeply rooted in Southern California. Now he’s balancing evolution with preservation, trying to modernize a beloved brand without breaking what makes it work. In this episode, we talk about how to lead legacy teams through change, why internal marketing might be your most important job, and how culture becomes competitive advantage when

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8:55

Office Hours: Why Your Staff Can’t Sell & Why It’s...

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

2025/08/07

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the critical aspects of profitability in the restaurant industry. I emphasize the

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39:19

The Caterer Who Built a Creative Empire: Cooper...

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

2025/08/05

Cooper Vaughan didn’t plan on being a caterer—he was trying not to be.But what started as a side gig in Lexington, Kentucky, turned into Apiary: one of the most creative and complex hospitality companies in the South. And the key to its success? Reinvention. From fine dining drop-offs during the pandemic to immersive, ticketed culinary experiences that fund a wildly profitable event business, Cooper has found the sweet spot between margin and magic.In this episode, we break down how he

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39:35

From Nightlife to High-End Dining: Jamey Shirah on...

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

2025/08/01

Most people don’t make it out of nightlife. Jamey Shirah didn’t just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that’s redefining what Southern restaurants can be.As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he got wrong in the early days, and the mindset shifts that allowed him to scale with intention. We get into the brand architecture behind concepts

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9:18

Office Hours: Marketing campaigns that are guaranteed...

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

2025/07/31

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talk about the importance of internal reflection in the hospitality industry. I believe

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33:57

Scaling a Mission, Not Just a Menu: Dean Neff on...

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

2025/07/29

Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful.At Seabird in Wilmington, North Carolina, Dean’s created a model where purpose isn’t a marketing angle—it’s the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sacrificing profitability.In this episode, Dean breaks down the systems that support a values-driven business, the importance of teaching staff to

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36:13

Who Gets to Be the Best? William Drew on Power,...

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

2025/07/25

What if the most powerful list in restaurants isn’t about food—it’s about influence?William Drew runs the World’s 50 Best Restaurants, the ranking that can transform a chef’s life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it reveals about the evolving values of the global dining scene. We explore the rise of storytelling over technique, how post-pandemic shifts are

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7:27

Office Hours: Your Loyalty Program is your Sales Engine

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

2025/07/24

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talked about why we need to rethink loyalty programs in the hospitality industry. To me, loyalty

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37:29

Built on Purpose, Powered by Profit: Derrick Hayes’...

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

2025/07/22

Derrick Hayes didn’t open a restaurant—he made a promise.Big Dave’s Cheesesteaks started in a gas station as a tribute to his father. Today, it’s one of the fastest-growing restaurant brands in the country. But the road wasn’t easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability nearly broke him. In this episode, Derrick gets real about what it took to turn Big Dave’s into a scalable, sustainable business. We talk about how

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38:58

Why Slowing Down Built a Stronger Brand: John...

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

2025/07/18

John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John’s path to ownership wasn’t fast—but it was intentional. And at Frankie’s in Nashville, that intention is baked into every decision: from the way they hire and train, to how they lead, serve, and scale.In this episode, we talk about the

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33:20

From Unknown to Unstoppable: How Ivan Iricanin Made...

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

2025/07/15

What does it take to introduce an entire country to a cuisine they’ve never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country.In today’s episode, Ivan breaks down how he created product-market fit where none existed, scaled a culturally unfamiliar concept into a household name, and mastered the economics of an unlimited tasting menu—without

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36:58

The Book That Changes Everything: Gavin Kaysen on...

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

2025/07/11

Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of the country’s top chefs—all while scaling his own hospitality empire. In this episode, we explore how he turned six years of curated dinners into a blueprint for future generations, the power of mentorship in shaping the industry, and why chasing comfort kills creativity. If you’ve ever dreamed of turning your work into lasting

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8:58

Office Hours: Dominate Google without writing a...

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

2025/07/10

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I tackle the current state of SEO and why traditional strategies can be both expensive and

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34:43

Forget the Hustle: Scott Crawford on Transparency,...

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

2025/07/08

Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical shift—not just in his own life, but in how he runs his restaurants. From zero-tolerance harassment policies to no-shift-drinks rules, Scott’s approach flips the industry’s toxic culture on its head. In this episode, we dig into how owning his story helped him attract the right people, why he’s embraced vulnerability in leadership, and the

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34:43

Forget Loyalty—Build Fandom: Chris Smith on Growing...

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

2025/07/04

Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose has helped him create a brand that resonates with customers, team members, and franchisees alike. In this episode, we dive into why fandom beats

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8:12

Office Hours: Serving This Guest Will Scale Your...

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

2025/07/03

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into something I wish I’d learned a lot sooner — how to build a profitable restaurant that

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37:07

Why Most Training Fails: Cassie Miller on Building 19...

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

2025/07/01

Most restaurants throw new hires into the fire and hope they stick. Cassie Miller, VP of Training at Craveworthy Brands, has built a system that keeps them thriving. In this episode, she reveals why generic training is a recipe for churn, how to build real accountability into your culture, and the simple systems that scaled Craveworthy to 19 brands—and counting. If you’re ready to turn your team from chaos into consistency, this episode is your roadmap. To learn how Craveworthy Brands

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40:07

The Hidden Gold in Your Restaurant: Kirk Grogan on...

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

2025/06/27

Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, and operational clarity. In this episode, we break down why tip strategy is leadership strategy, how transparency builds trust and performance,

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9:01

Office Hours: How to Get Your Guest's Attention (and...

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

2025/06/26

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the importance of understanding restaurant profitability and dialing in effective

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628 results

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