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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

00:34:45

Mastering Delegation & The Blueprint for Excellence:...

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

2021/07/20

Cameron Herold has built three companies valued at $100M each. His superpower is getting shit done. He's an operator of the highest caliber that is responsible for driving the growth of companies like 1800GotJunk and entrepreneurs like Elon and Kimball Musk. Today we define what operational excellence is, what it looks like in practical application and how we can achieve it in our own restaurants. For more on Cameron go to https://cameronherold.com ________________________________ SignUp for Our

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00:22:21

Moving Towards Sustainability: Anthony Myint of Zero...

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

2021/07/16

April of 2020 was going to be a magical month for my restaurant. We had spent over a year working towards carbon neutrality and that was the month we were finally going to achieve it. Obviously my plans were derailed by the pandemic but, I've never lost sight of the importance of environmental responsibility. What I learned through that process was that it's possible to run a sustainable operation and be profitable. One of our key strategic partners was Zero Foodprint. In this episode, I chat with

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00:23:25

Turning a $3000 Investment Into a Billion Dollar...

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

2021/07/13

Ken Grossman is a craft brewing pioneer. In the late 1970's, he, along with about half a dozen other brewers, started the first craft breweries in the US. Over 40 years later, the other guys are no longer in business and Ken's company is worth over one billion dollars. In our conversation together we talk about what it took to survive in those early days and the critical decisions he made along the way to become the king of craft brewing. For more on Sierra Nevada go to

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00:30:51

Doubling Down on Industry Fundamentals : Dustin...

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

2021/07/09

Go big or go home. Remember those days? It seems a lot of folks have changed their minds. Restaurants with small footprints small menus are popping up everywhere. Well, not in wine country and not with Dustin Valette at the helm. Dustin is leveraging over 50 years of combined industry know-how to create an iconic restaurant that's as ambitious as it's founders. Today we talk about Dustin's vision for the Matheson and the steps he's taking to ensure it's a wild success. For more on The Matheson go to

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00:31:07

Scaling Core Values: John Cappasola, CEO of Del Taco

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

2021/07/06

As a business, creating and living by core values is a full time job. It's a choice that changes the very genetic code of our restaurants. When done right, they answer every question and create a roadmap to the future. Today we chat with John Cappasola, a culture-first leader who spent the pandemic doubling down on his commitment to living and leading by Del Taco's core values. Today we unpack how to scale culture across over 600 locations, even in the midst of a global pandemic and the result it

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00:27:40

Single Location to International Brand: Mark Kelegian...

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

2021/07/02

For 50 years, Randy's Donuts has been a Los Angeles staple. The iconic giant donut seated above the restaurant can be seen for miles and on the big screen. One man, Mark Kelegian, saw more than a restaurant, he saw an international brand that could transform this tiny restaurant into a global phenomenon. Today Mark shares the tactics and tools he's using to take Randy's Donuts from one location to 1,000. For more on Randy's Donuts go to

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00:37:42

Mastering Management During a Labor Crisis: Ken...

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

2021/06/29

Do you remember the transition from employee to manager? For most of us, the boss just handed us the keys one day and asked us to lock up. Within a month, we have a title, a lot more responsibility and a lot less money in our pocket. What do you wish you knew before stepping into that role? A lot, right? Ken McGarrie set out to document every lesson he learned along the way to help the next generation of hospitality professionals. Today, we run through some of the big lessons covered in that

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00:33:48

A Hard Look in the Mirror: Jason Vincent of Giant

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

2021/06/25

When we reflect upon the overall failure rate within our industry and when we look at the current labor crisis we're facing, it easiest question to ask is "Who's to blame?" The hardest answer to stomach is "us". To one degree or another, as an industry, we've dug the hole we find ourselves in. But that's just the bad news. The good news is that means we're in the drivers seat. Today we chat with Jason Vincent, a talented chef and restaurateur who has taken the time to look into his past to ensure a

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00:35:00

People-First Culture and the Labor Crisis: Michel...

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

2021/06/22

Why won't our people come back to work? What do we need to do to get them back and get them excited about rebuilding this industry together? Restaurateur Michel Falcon has been asking the same questions and has come up with really useful answers. Today, we dive deep into the recipe he uses to create and manage world class teams and the tactics he uses to keep those teams inspired. For more on the Michel and People First Culture go to

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00:33:09

The Path to Predictable Income for Restaurants: Jacob...

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

2021/06/18

What if we could create great businesses by doing good? The biggest hurdle I've faced as a restaurateur is the unpredictability of sales week to week and month to month. I believe Jacob Bindman may have created the solution to not only that problem but also how to feed the hungry at the same time. Today, we're discussing the San Francisco New Deal. A charitable organization that's paying restaurants to feed the needy. Born out of the pandemic, Jacob and his team have managed to create a sustainable

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00:45:43

The Laws of Power, Mastery, War & Human Nature:...

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

2021/06/15

The truth: unvarnished. That's what this moment requires. As an industry, we need to take a hard look in the mirror and determine what's working and what isn't. Today's guest, Robert Greene did just that but, instead of tackling an industry, he chose to tackle the human condition at large. Robert is a NYT bestselling author who's dug deep into the motivators and essential elements of power, mastery, war and human nature. In reading his work, I walked away with a better understanding of myself and of

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00:34:33

Back with a Vengeance: Victoria Freeman of Cookshop,...

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

2021/06/11

How do we overcoming the obstacles in our life? Rarely we succeed by holding our ground. To overcome, we must push forward. That forward march can look different for each of us. For serial restaurateur Victoria Freeman, it looks like opening another restaurant. Today we discuss how her restaurant group managed to survive the pandemic and how they intend to come back stronger than ever in 2021. For more on the Victoria's concepts visit

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00:27:44

The FULL COMP Origin Story: Josh Kopel & Stephen McKeon

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

2021/06/08

I've dedicated most of the last year of my life to asking these two questions: How did we get here? Where are we going? Believe it or not, one of the most frequent question I get is: How did you get here? It seems many of you are curious as to how and why I started the show and exactly what is the nature of my relationship with Yelp. Today I tackle those questions and many more with the help of Stephen McKeon, one of the guys from Yelp that helped make this show

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00:27:13

How to Thrive Post Pandemic: Ian Pomerville of Spruce...

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

2021/06/04

We've spent a ton of time talking about pandemic pivots, but what about the evolutions that have resulted from this apocalyptic disruption? What about the permanent changesoperators have made that are having a lasting positive impact on their businesses. Ian Pomerville and the Spruce Peak Lodge are having their best year ever. Why? They didn't pivot, they've evolved their concept to meet the changing needs of their customers. They did this by leveraging the latest tech and tactics out there. In

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00:34:39

Tech Innovations from Restaurant Royalty: Alex Canter...

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

2021/06/01

I often wonder what the next generation thinks when they look at the way we do business. They grew up with the internet as a part of their daily life and they go to work in restaurants with POS systems older than they are. Well, it appears they've had quite enough of that... Alex Canter is a new breed of restaurateur working to fix the problems he sees within the industry by creating the solutions himself. Today we discuss the tech he created to serve his own needs and how we, as an industry, can

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00:28:16

The Renegade Restaurateur: Logan Sandoval of Zef BBQ

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

2021/05/28

We live in a polite society. We're taught the importance of asking for permission. But what happens when you don't. What happens when you decide one day to start a restaurant. No investors, no permit, no publicist, no permission. You just start. Today we chat with Logan Sandoval who created Zef BBQ, a trendy BBQ joint on the edge of Los Angeles located in his parents garage. We discuss the inspiration behind starting the restaurant and what led to Zef gettingnational media attention despite its

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00:28:11

The 2 Billion Dollar Restaurateur: Todd Graves of...

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

2021/05/25

I was born and raised in Baton Rouge, Louisiana. When I was in college, there was a guy just a little bit order than me working the fry line at a small fried chicken joint that he opened on the edge of campus. That guy was Todd Graves and that fried chicken joint has become the $2 billion dollar Raising Cane's empire. Today Todd and I run through what it takes to found and lead a restaurant to that level of success as well as what he's doing to pay his good fortune forward. But first, we flash back

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00:26:20

The News You Need to Know: Nyesha Arrington & Philip...

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

2021/05/21

We've all got a lot going on. Sometimes it's hard to figure out how the headlines we see on the news directly affect our restaurants. But the truth is, what's going on out there does matter in here. Few see this more clearly that Celebrity Chef Nyesha Arrington and restaurateur Philip Camino. These two have decided to bridge the gap between what's happening in the world and what's happening in our businesses. Today we unpack the mission of their new project and what we all have to gain from

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00:33:22

Tools & Tactics to TurboCharge Your Restaurant:...

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

2021/05/18

You've heard me say it before, as an industry I think there's a ton to be learned from the experts outside of our industry. Today we chat with Afsheen Afshar, who proves me right. Afsheen is in the business of taking good companies and making them great and in recent years, has turned his attention to the restaurant industry. Today we run through the tools and tactics he uses to take restaurant concepts to the next level. For more on his company go to

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00:27:06

Mastering Food Media: Max Block of CarvingBlock

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

2021/05/14

If an amazing restaurant opens and no one knows about it, does it have a chance at survival? Today we chat with media maven Max Block of CarvingBlock PR. He runs us through the tools and tactics he uses to get his clients the exposure they deserve and need to survive in a digital world. For more on CarvingBlock go to www.carvingblockpr.com ________________________________ SignUp for Our Weekly Newsletter: https://pineapplepost.news Booktime on Josh's personal calendar: https://bit.ly/3otQm8z We have

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