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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

00:35:55

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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00:30:16

Personal Growth is Professional Growth: Madelyn...

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

2022/04/26

I know you want to become a better restaurateur. That's why you tune in every week. And I hope this helps but there are countless resources out there at our disposal. Today we chat with one of the best restaurateurs I know, Maddie Alfano. In our conversation she unpacks how she got so damn good at becoming great so that you and I can level up too. For more on her restaurant visit https://mariasitaliankitchen.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred

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00:30:22

Taking the Retail Market by Storm: Billy Bosch of Iconic

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

2022/04/22

So you've been thinking about it. You keep staring at that vat of hot sauce that you make from scratch every week and you're wondering how well it would do at your local grocery store. Today we're talking with my buddy Billy Bosch of Iconic Protein who can offer some useful insight. Billy has taken the consumer packaged goods market by storm and in our conversation today he unpacks the process of going from an idea to the shelves of the most notable stores in the country. For more on his products

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00:35:24

The Food in Mouth Strategy: T.K. Pillan of Veggie Grill

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

2022/04/19

You are in for a treat today. The conversation you're about to hear was one of the most educational experiences I've had since starting the show. T.K. Pillan is not of our industry but that has resulted in him creating a blockbuster concept by taking a different approach to restaurant operations and marketing. Today he unpacks the strategies he used to scale Veggie Grill nationally. For more on Veggie Grill go to https://veggiegrill.com FULL COMP is brought to you by Yelp for Restaurants: In July

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00:32:31

The Leadership Required to Scale: David Dressler of...

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

2022/04/15

What kind of leader do you want to be? Most of us don't even have time to think in those terms but today's guest believes that it's an essential place to start if we're going to be successful in this industry. Meet David Dressler, cofounder of Tender Greens. David was the guy that created the culture needed to scale his restaurant from one to 30 locations in less than 10 years. Today he shares the tactics, tools and strategies he used to build a bulletproof culture. To become a better leader today

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00:33:40

The Business of Being a Chef: David LeFevre of Simms...

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

2022/04/12

Celebrity Chef David LeFevre is a damn good chef and he's applauded nationally for that. But the chef is also a prolific businessman who's dedicated his professional life to growing great restaurants that can pave the path for the next generation. In today's conversation we unpack what it took to grow his restaurant group and how he's choosing to pay it forward. For more on his restaurant group go to https://www.eatsimms.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few

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00:36:51

An Old Restaurant with New Tricks: Matt Kirschner of...

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

2022/04/08

The young guns in are industry are full of new ideas. They're creating an entirely new business model for restaurants centered around media and the diversification of revenue. But what happens when you drop those new ideas into a 75 year old restaurant? Today we chat with Matt Kirschner. A fledgling restaurateur ready to change the industry and impact his community. We'll get a front row seat to see what happens when old school meets new school. For more on Red Knapps visit

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00:37:24

Scaling a Family Business: David Birzon of Snooze

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

2022/04/05

50 locations in 15 years. That's massive growth. Snooze is a restaurant born from the dreams of two brothers that became the mission of one of the best operators this industry has every seen. Meet David Birzon, the CEO of Snooze, who took a good business and scaled it into a great company. In our conversation we talk about what it takes to scale a concept centered around community, sustainability and profitability. For more on Snooze visit https://www.snoozeeatery.com FULL COMP is brought to you by

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00:32:09

A Bulletproof Business Model: Michael Dorf of City...

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

2022/04/01

People post pandemic want an experience. Have you heard that before? But what kind of experience do they want? This isn't an industry where the margins allow for a lot of trial and error so I reached out to Michael Dorf, the founder of City Winery. Michael has created the perfect experience for his target market blending an elevated food menu with an in house winery and live entertainment. It's exactly what his customers want and today he's going to unpack how you can use the same formula to find

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00:36:47

The Art of Selling Out: Alex Jacobs, Guto Araki and...

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

2022/03/29

It's a risk to get into this industry. It's a risk to open your own restaurant. And, for most of us, after we've taken those two big risks, our appetite for risk diminishes. But, as the years wane on, there's this thing nagging within us. All of these amazing ideas for all of these incredible dishes and concepts that we're afraid to execute because, honestly, they're really out there. That's why I reached out to the guys from Biite. These guys live on the edge of culinary greatness, curating

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00:36:14

The Prince of Portland: Celebrity Chef Gregory Gourdet

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

2022/03/25

When you open a restaurant you've investing in more than a business, you're investing in a community. As we change and evolve as individuals so do our communities and few places more beautifully illustrate this capacity to change more than Portland, Oregon. Today's we chat with, Portland's adopted son, Celebrity Chef Gregory Gourdet. Instead of staking his claim in his hometown of New York or following the trends out to Los Angeles, Gregory has chosen to walk a more complicated path, using this

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00:29:28

The Robots Have Arrived: Benson Tsai of Stellar Pizza

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

2022/03/22

For years we've heard the tales of the days that robots would come to take our jobs. Well that day is today. On this episode we're chatting with Benson Tsai an engineer turned restaurateur who took top talent from SpaceX and leveraged their genius to create an autonomous pizzeria. Today we discuss the jobs his robots are taking and the opportunities that presents for all of us. For more on Stellar Pizza visit https://www.eatstellarpizza.com FULL COMP is brought to you by Yelp for Restaurants: In

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00:32:03

New Service Standards: Mike Connelly of Urban Plates

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

2022/03/18

We know that there's restaurant tech out there that can make our jobs easier. There's tech out there that makes our customer's job a bit easier too. But, is there tech out there that can help us scale our organization, making a single unit restaurant run like one of the big guys? As it turns out there is and today we're chatting with Mike Connelly of Urban Plates who will break down the tech they've built and the tech they used to scale this small startup into a competitive restaurant chain. For

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00:27:41

The Art of Recovery: Isaac Toups of Toups' Meatery

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

2022/03/15

The pandemic decimated our industry on a global scale and, for many of us, it was the first time that mother nature played a major role in the way we do business. But, if you grew up in Southern Louisiana--and I did--you've been conditioned after countless natural disasters to safeguard your family and your business against the unpredictable nature of the changing tides. Today we chat with Isaac Toups. A Louisiana native and restaurateur who offers a masterclass in what it means to be resilient in

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00:32:27

The Evolution of Tourism: Rafat Ali of Skift

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

2022/03/11

We talk every week about the changes occurring in the restaurant industry. And that makes sense because we work in the restaurant industry. But few things affect our businesses more than tourism and the very nature of travel has changed. I wanted to dig deeper into what going on so I reached out to Rafat Ali of Skift. Rafat is an travel expert and his publication is the go-to resource of travel trends and the effect those trends are having on the larger industry. Today we talk about the trends and

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00:37:10

The Rules of the Game: Kim Malek, founder of Salt &...

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

2022/03/08

We all had a dream going into this life but so rarely do we actually achieve that dream. We're busy but we're broke. We're rich but we're working ourselves to death. We spend our days crunching numbers when all we wanted to do was cook. But some of us have figured it out. And there's hope in that for all of us. Today we chat with Kim Malek, the founder of Salt & Straw, an ice cream company that abides by every foundational business principle while breaking every rule in the restaurant

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00:31:20

Chronicling Our Industry: Andrew Friedman, author and...

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

2022/03/04

Andrew Friedman has made a career of chronicling the life and work of some of the worlds most famous and most successful chefs. What makes him and his work so interesting is the effort that he puts into going beyond the food. Andrew has had a front row seat to the evolution of our industry over the last 20+ years and today we discuss the good, the bad and the ugly. To check out more of Andrew's work visit https://andrewtalkstochefs.com FULL COMP is brought to you by Yelp for Restaurants: In July

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00:23:50

Figuring Out the Future: Jonah Bliss of Curbivore

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

2022/03/01

What's that one thing that causes a restaurant to close? Well that's just the thing isn't it. There isn't just one. As restaurateurs we're affected by thousands of variables from weather to workforce and from competition to supply chain. How do we navigate our businesses through these murky waters? That's the question Jonah Bliss is trying to figure out. Jonah is the founder of Curbivore, a conference working to help restaurant find the path of least resistance as they navigate overwhelming demand,

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00:33:21

Foundational Support: Clare Reichenbach of the James...

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

2022/02/25

The global pandemic brought tragedy to our industry but, and I think this needs to be said, it brought opportunity as well. Restaurant owners and operators saw the pandemic as a catalyst for change and so did some of the organizations that support us. Today's guest is Clare Reichenbach, the CEO of the James Beard Foundation. We talk about the evolution of our industry and the evolution of the foundation over the last 20 years and, especially, the last 24 months. For more on how the James Beard

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