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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

00:35:35

How to Survive 100 Years: Mark Echeverria of Musso &...

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

2022/07/05

How does a restaurant stay relevant for a decade? If that feels impossible, imagine if that restaurant survived a century. Today we chat with Mark Echeverria, a 4th generation restaurateur of the famous Musso and Frank Grill on Hollywood Blvd. We'll talk about what it took to survive the last 100 years and how they intend to thrive for the next 100. For more on Musso & Frank Grill visit https://mussoandfrank.com ____________________________________________________________ Full Comp brought to

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00:35:54

The Hub & Spoke Restaurant Model: Criag Blum of...

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

2022/07/01

What does growth look like for restaurants moving forward? From my vantage point, things are looking a lot different. Restaurateurs are getting savvy and dynamic mixing a variety of business models and few exemplify this more that Criag Blum. Johnny Doughnuts is brick and mortar and mobile. Retail and catering. And there's much more on the horizon. Today we chat with Craig about this dynamic restaurant model and how it evolves from here. For more on Johnny Doughnuts visit

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00:34:26

Free Money Exists: Catherine Tindall of Dominion...

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

2022/06/28

Catherine Tindall and her company Dominion Enterprise Solutions specialize in helping restaurant get the most money from the Employee Retention Credit with the least amount of effort. To find out how much you stand to earn from the tax credit, visit https://dominiones.com ____________________________________________________________ Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do

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00:32:49

Building the Future: Aman Narang of Toast

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

2022/06/24

today we sit down with co-founder Aman Narang to discuss the ups and downs of servicing the service industry. If they were able to predict the future before, are they able to do it again? For more on Toast visit https://pos.toasttab.com ____________________________________________________________ Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a

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00:36:00

Building a Family of Brands: Ryan Wilson of Lawry's...

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

2022/06/21

In this episode Josh Kopel is sitting down with Ryan Wilson, the great grandson of the founder and current CEO of Lawry's Restaurants to talk about how a dynamic business model created a generational company. For more on Lawry's visit https://www.lawrysonline.com ____________________________________________________________ Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more

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00:34:08

Designing a Restaurant That Works: Greg Bleier &...

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

2022/06/17

Do you ever walk into a restaurant and it just makes sense? The lighting, the design, the floor plan, the sound, the food and the service. It tells a complete story. I'd argue it's easier said than done to achieve that level of harmony. It's takes an expert eye and operational experience to pull it off and the team over at Studio UNLTD as built a reputation for being best in the world in achieving that harmonious outcome. Today we sit down with its founders Greg and Terri to discuss the do's and

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00:36:28

Changing with the Times: Katie Poppe of Blue Star Donuts

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

2022/06/14

Katie Poppe is one of those success stories you read about and are wrought with envy. In 2019, seven years after opening of Blue Star Donuts, the business had 11 retail shops, 100 employees and total annual sales approaching $7 million. She was riding high going into the pandemic but then the music stopped. Today Katie shares her path to success...what it took to get there initially and the extraordinary effort required to crawl her way back from the brink. That's Katie Poppe. For more on Blue Star

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00:36:19

Mastering Soft Skills: Carrie Luxem of Restaurant HR...

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

2022/06/10

You don't know what you don't know. What kept me up at night, no matter how many hours I put in at the restaurant, were people problems. How am I going to keep the good ones? What's a painless way to get rid of the bad eggs? And how do I make sure everyone is rowing in the right direction? I feel like I always lacked the resources when it came to human resources. That's why I was so excited to chat with Carrie Luxem. She specialized on creating leaders and building teams. Today she runs of through

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00:35:39

Creating a Perfect Partnership: Chef Amber Caudle,...

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

2022/06/07

First who, then what. Who is going to help this restaurant succeed followed by what do we need to do to make this restaurant succeed. Few decisions in life matter more than who we decide to partner with professionally. Today we chat with the team from Source Collab. A restaurant group helmed by Chef Amber, Cindy and Beth, three women from different backgrounds that have come together to create something incredibly special. For more on Source Collab visit https://sourcecollab.com FULL COMP is brought

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00:35:44

You Can't Do It Alone: Matt Rolfe of Westshore Online

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

2022/06/03

If every problem is a people problem then you really only need to get better at one thing right? That's why I've called in Matt Rolfe. Matt is a people expert and he's leveraging his 15+ years in this industry to share what the top ten percent do that’s fundamentally different from the rest of the us. For more on Matt and his company visit https://mattrolfe.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build

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00:36:30

The Future of Food Halls: John Kolaski of K2 Restaurants

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

2022/05/31

The jury is still out on food halls. For some brands, they're a blessing and for some of us, they're a curse. There's something about the model that seems broken to me and I'm not the only one that sees it. Today we chat with John Kolaski who's reimagining the food hall from the ground up. He's thinking big while working small and the results are inspiring. That's John Kolaski. For more on K2 Restaurants visit https://www.k2restaurants.com FULL COMP is brought to you by Yelp for Restaurants: In July

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00:36:32

Owning Your Market: Gavin Kaysen of Soigné...

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

2022/05/27

What do you do when you can literally do anything? Chef Gavin Kaysen worked with some of the most talented chefs in the world. He helmed awarded restaurants in major markets. He could have opened anything anywhere. And he chose to go back to Minneapolis. Today we discuss the merits of following your heart and the positive impacts it can have personally and professionally. As it turns out, success is intentional. That's Gavin Kaysen. For more on all of the chef's projects visit

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00:34:33

The Millennial Mastermind: Jon Neidich of Golden Age...

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

2022/05/24

What is cool? What are those indescribable qualities that make a restaurant popular? Is it just me or does it seem to be a moving target year to year? Jon Neidich seems to have the formula down, with each spot he opens being trendier then the next. But, and this is what's truly amazing, they have staying power. Today we sit down to discuss what makes a restaurant perennially popular so that we too can become the kings and queens of cool. That's Jon Neidich. For more on Golden Age Hospitality visit

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00:37:47

Tackling Trends: Shawn Lalehzarian of The Red Chickz

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

2022/05/20

What if, when you started your entrepreneurial journey, you had a playbook that guaranteed your success? Would you follow it religiously or would you deviate when inspiration strikes? Shawn Lalehzarian had that playbook. After opening countless restaurants for big brands he went independent and paired a winning plan with a top trend to create a powerhouse restaurant. In today's conversation we talk about the essential elements of the plan that led to his massive success despite a global

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00:31:29

Setting the Standard: Suzanne Goin of AOC

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

2022/05/17

If every restaurant is a snowflake, unique and special in its own way, then so is every chef and restaurateur. Chef Suzanne Goin is a total original. From the way she thinks, to the way she runs a restaurant to her advocacy work, the chef is on a whole other level. Today we chat about the choices she's made that have led to her massive success and her plan to continue innovating into the future. For more on the chef and her projects visit https://www.aocwinebar.com FULL COMP is brought to you by

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00:32:47

The Backwards Franchise Model: Liz Solomon of King...

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

2022/05/13

What's the first thing you do when you want to open your own restaurant? Liz Solomon wanted to open a restaurant but she went about it in a completely innovative way. In today's conversation, Liz takes us on her path to a brick and mortar restaurant that began with an idea, then a catering company, then food carts, then a wholesale company and then...well I guess you'll just have to listen to find out. For more on King David Tacos go to http://kingdavidtacos.com FULL COMP is brought to you by Yelp

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00:34:55

Learning How to be the Best: Mario Del Pero of Dom...

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

2022/05/10

Who taught you how to be a great restaurateur? Was that person truly great in their role? Were you a truly great student in that season of your life? Today we chat with Mario Del Pero, an objectively great restaurateur and entrepreneur who took the initiative to learn from great restaurateurs. In our conversation, he walks us along the path that led Mendocino Farms to 42 locations and the amazing opportunities that have come after that massive success. For more on Mendocino Farms or Dom Food Group

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00:31:53

Essential Elements of Successful Leadership: Raji...

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

2022/05/06

If I didn't work for me, I'd want to work for Raji Sankar. I'd argue that I'd probably have more fun working for Raji. Her confidence, the way she inspires, her ability to put one at ease, even in stressful situations is the result of thoughtful, intentional leadership. Today's conversation is a masterclass in mastering intention. In becoming the leader and building a business you can be proud of, even in the toughest of times. Her restaurant, Choolaah, represents the absolute best our industry has

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00:35:55

Divide and Conquer: Michael Mina and Patric Yumul of...

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

2022/05/03

Michael Mina is the best in the biz. He's mastered excellence at scale. What's equally impressive is that he's done it alongside his partner Patric Yumul for the last 20 years. Think about how much our industry has changed in the last 20 years. Today, the three of us reflect back on their decades long partnership together and look forward to the next chapter of their partnership. For more on the Mina Group go to https://www.michaelmina.net FULL COMP is brought to you by Yelp for Restaurants: In July

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00:29:08

Profit First & The Art of Delegation: Bestselling...

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

2022/04/29

Do you struggle with delegation? How about profitability? What about organizational efficiency? Well then I've got a guy I'd like for you to meet. Today's guest is Mike Michalowicz, a famed author that's written two books that changed the trajectory of my professional life. Together we're going to sit down to tackle the key concepts from these books as well as lessons learned from Mike's own professional journey. For more on his books and programs visit https://mikemichalowicz.com FULL COMP is

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652 results

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