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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

00:27:07

Building a Better Industry: Dina Samson, co-founder...

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

2021/09/28

In this moment, we're not just rebuilding our businesses, we're rebuilding our industry. What would you change if you had the chance? For Dina Samson, change comes in the form of increased visibility. She's working to raise the voices of entrepreneurial women within our industry. She's also out front ensuring that the policymakers that directly effect our restaurants understand our priorities and our needs. In today's conversation, we talk about her advocacy work and how she manages to juggle it

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00:34:24

How to Disrupt & Innovate: Joe Jackman, founder of...

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

2021/09/24

Change is hard. Becoming irrelevant is harder. Today we chat we Joe Jackman who wrote the book on change. Joe walks us through what real change can look like in our businesses, creating a blueprint for disruption and innovation within an industry that desperately needs both. You can pick up The Reinventionist Mindset wherever books are sold. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be

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00:31:34

Leading by Example: Steve Samson & Hans Luttman,...

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

2021/09/21

So many restaurant owners have desperately fought for survival over the last 15 months. Why? Is it for the money or the glory? Because both have been in short supply... We do this to serve a higher calling, and the best of us light the path forward. Today we chat with Chef Steve Samson & Hans Luttman, partners and operators of Rossoblu in Downtown Los Angeles. Together, they share what it took to create a hit, the effort that went into enduring the pandemic and how those experiences have

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00:25:48

What We Can Learn From a Franchise Model: Dennis...

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

2021/09/17

Imagine, if when you started your entrepreneurial journey, you were provided with a plan for guaranteed success. Dennis McKinley did and he shares that plan with us today. Dennis became a franchisee in his early 20's. He took that playbook, improved upon it and today sits as the franchisor of one of the fastest growing restaurant chains in the country. In today's conversation we take a peek inside that playbook for strategies we can implement in our own businesses. For more on Dennis' concepts visit

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00:33:07

The Business of Being a Chef: Nick Brune, founder of...

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

2021/09/14

Nick Brune calls himself a chef but I'd call him a culinary entrepreneur. The reason being is that he's as interested in the business of food as he is in cooking it. In today's far reaching conversation we cover the path he took to master the business of hospitality, how he's applied those lessons to build multimillion dollar F&B businesses and how he's sharing those lessons with the world. To learn more about Nick and to learn more from Nick visit

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00:25:48

The Power of Focus: Kevin Tan, founder of Snackpass

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

2021/09/10

Have you chosen your customers or have they chosen you? In an effort to achieve profitability many of us refuse to clearly state who is and who is not our target customer. Kevin Tan chose a different path. In having a maniacal focus on his target customer, he's built a platform that's grown to over half a million users in just a couple of years. What's his revolutionary idea? Skipping the line at restaurants. Today we talk about why such a simple solution has gone viral and how we can use the same

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00:31:47

The Shortest Route to Profitability: Chip Klose of...

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

2021/09/07

Can we make more money today? Like right now? Are there simple fixes to the problems we've been suffering from as an industry for the last, I don't know, 1000 years. Most of us don't make enough money and today we're talking with Chip Klose, who's trying to fix that. In our conversation, Chip lays out some simple, easy to execute tips and tricks for scaling profitability and our overall online presence. For more on Chip, go to www.chipklose.com ________________________________ SignUp for Our Weekly

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00:29:10

Best Practices from the Best Restaurants [PART 2]:...

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

2021/09/03

I'm not crazy. There are definitely people that make an absolute fortune in this industry. They're just few and far between and and many haven't been willing to share their recipe for success. But you can learn a lot from observing the masters at work. And that's the vantage point from which the team over at Restauranttopia views our industry. They're working with the best in the business to create extraordinary results and today David, Brian and Anthony share the tactics and tools used by the best

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00:34:23

Best Practices from the Best Restaurants [PART 1]:...

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

2021/08/31

I'm not crazy. There are definitely people that make an absolute fortune in this industry. They're just few and far between and and many haven't been willing to share their recipe for success. But you can learn a lot from observing the masters at work. And that's the vantage point from which the team over at Restauranttopia views our industry. They're working with the best in the business to create extraordinary results and today David, Brian and Anthony share the tactics and tools used by the best

en

00:42:34

Restaurant Marketing That Works: Matt Plapp of...

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

2021/08/27

The future of restaurant marketing is the current state of marketing in every other industry: data. Marketing is no longer about compelling diners to come to our restaurants, it's about compelling them to give us their contact info so that we can start a conversation. Today's marketing strategy is more about them than it us about us. Leading the charge into this brave new world is Matt Plapp, a seasoned marketer who's practicing what he preaches by offering more value than he's taking. Today we

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00:30:06

The Future of Fine Dining: Jenner Tomaska & Katrina...

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

2021/08/24

There's a new breed of restaurateur and it's pretty exciting to see. A younger generation bringing the best of the past together with a new vision of the future. Today we chat with Chicago power couple Jenner Tomaska and Katria Bravo in the weeks before the opening of their new restaurant. These two cut their teeth in some of the best restaurants in the country and today they're sharing the lessons from the past that helped them create the future of fine dining. For more on Jenner Tomaska and Katria

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00:34:44

Sustainable Profits: Zuleyka Strasner of Zero Grocery

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

2021/08/20

We're still contending with a global pandemic in the midst of a labor crisis and this is another episode on sustainability. Are you shaking your head right now? How disconnecting am I from what's going on in your day to day lives? Today is hard but we still need to prepare for tomorrow and the challenges we'll face then. Gen Z constitutes the largest population on the planet and they're intent on saving it. Sustainable practices are at the center of that movement and, at the center of the

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00:25:54

Work On Your Restaurant, Not In It: Snoop Dillard of...

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

2021/08/17

I always dreamed of being a successful restaurateur. In those grand visions from my youth, I must have missed rubber apron hanging in front of my 3 piece suit as I washed dishes in the scullery, and yet, there it was. Over the last 20 years of being an owner and operator, I've felt like a prince and, at times, like a prisoner. Snoop Dillard has managed to escape, creating a veritable empire of businesses while maintaining a balance at home. Her path required as much strength as it did strategy and

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00:30:02

The Alcohol Free Movement: Julia Bainbridge author of...

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

2021/08/13

Is there anything more foundational to the hospitality industry than booze? Wether it's selling drinks to customers or grabbing drinks with co-workers, the social dynamics of the restaurant industry revolve around booze. Or at least they did... The data is clear: people are drinking less. Today I chat with author Julia Bainbridge about the sobriety movement and what it means for both restaurants and cocktail culture. For more on Julia and her work visit

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00:23:42

Figuring Out Today What Matters Tomorrow: Ron Shaich...

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

2021/08/10

What does success look like in the restaurant industry? For Ron Shaich, it meant driving Panera Bread to outperform both Starbucks and Chipotle over the last 20 year, ultimately creating a restaurant concept valued at $7.5 Billion Dollars. How did he do it? The answer was surprisingly simple and today he takes us on the journey from a single unit cookie company to a billion dollar brand. For more on Ron and his company go to www.ronshaich.com ________________________________ SignUp for Our Weekly

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00:39:54

Creating the Jobs They Want: Gabriel Cole of Just Fare

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

2021/08/06

Idealism is great. We all want to be dream employers offering dream jobs to amazing people who love our restaurant as much as we do. But that's rarely the reality of our situation. Who's fault is that and is there a way to make that vision a reality? Today we chat with Gabriel Cole, a former chef, who's using his values to not only inform the way he does business but also to decide who to do business with. In this conversation we tackle the obstacles involved in become the employers we want to be

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00:26:32

Go Small to Get Big: Ed Szymanski & Patricia Howard...

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

2021/08/03

How many articles have you read about "the restaurant of the future?" It conjures visions of robot cooks and digital menus but no one really talks about how big it is or the steps the proprietor took avoid the massive failure rate we've been saddled with in the past. I think that, more than anything, the restaurant of the future is sustainable and built to last a lifetime. Ed Szymanski and Patricia Howard of Dame believe that too and today they walk us through the bulletproof strategy they

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00:25:34

The Future of Farm to Table: Loren and Lisa Poncia of...

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

2021/07/30

Change is in the air. We've felt it coming for years and we see it happening before our eyes in this moment. Today's buzzwords were the dreams of innovators from decades past. And innovation can be found everywhere. Today we chat with Loren and Lisa Poncia, founders of Stemple Creek Ranch. Stemple Creek is not only famous for their regenerative agricultural practices but they're also the guys supplying protein to every Michelin rated restaurant in the Bay area. In our conversation we talk about the

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00:26:28

Leaning in to the Life You Want: Celebrity Chef...

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

2021/07/27

We've all been burned. A bad business plan, a bad business partner, a global pandemic... What happens next is what defines our lives and our careers. Chef Claudette Zepeda built an award winning restaurant only to have it taken away but, rather than seeing that as the end of the story, she began a new chapter, leveraging her talent and experience to create the career of her dreams and a platform to help others achieve the same. Today we unpack the lessons learned on that journey and discuss what the

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00:28:03

Beverage Trends Mirroring Social Trends: Sahra Nguyen...

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

2021/07/23

Layers. Great storytelling has tons of them. As restaurateurs we create these layers through food, beverage and ambiance to draw our guests into our world. Today we take a trip into Sahra Nguyen's world and learn how the vendors we purchase from can say something about who we are and what we believe. That change can happen one cup of coffee at a time... For more on Nguyen Coffee Supply go to https://nguyencoffeesupply.com ________________________________ SignUp for Our Weekly Newsletter Booktime on

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