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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

00:01:18

FULL COMP: 2021 MEDIA UNIVERSE

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

2021/01/01

We have several new projects launching in 2021. Here's a preview! Restaurant Marketing School Hosted by famed digital marketer Eric Siu and Michelin-rated restaurateur Josh Kopel, RMS provides daily digital marketingtips, giving restaurateurs the tools they need to communicatewith theirexisting customers and reach an entirely new customer base. Each episode is only 4-7 minutes, providing bite sized, actionableinformation that listeners can implement in theirrestaurants that day. Release Schedule:

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00:01:20

FULL COMP Season 3 Trailer

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

2020/12/29

In Season 3, the restaurant revolution is taking a new shape. As we see our way out of the pandemic the new ideas and strategies we've implemented have taken root and blossomed. We have entered the Restaurant Renaissance. Season 3 focuses on the revolutionary ideas and leaders that have thrived during this difficult time, empowering listeners to walk a similar path. SignUp for Our Weekly Newsletter: https://pineapplepost.news Booktime on my personal calendar: https://bit.ly/3otQm8z Downloadour

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00:02:48

Season 2: My Favorite Lessons

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

2020/12/25

No different than Season One, I find it impossible to pick out my favorite episodes from Season 2. Having said that, I do have my favorite lessons.... We've got much more planned for Season 3 which launches January 5th. SignUp for Our Weekly Newsletter: https://pineapplepost.news Booktime on my personal calendar: https://bit.ly/3otQm8z Downloadour restaurant recovery guide: https://bit.ly/2ZAcmo0 Wantto streamline your front-of-house operations and increase sales? Head over to

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00:28:12

Using Wine as a Tool for Change: Julia Coney of...

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

2020/12/22

For many of us, wine is hard. It’s a world with a language all its own and there’s justsomething about it that’s always made feel foolish. Whether by design or not, that uneasiness…thatinaccessibilityneeds to change. One of the soldiers leading the charge towards diversity and inclusion is Julia Coney. Hermissionis to bring the world of wine to underserved groups and bringing diversity to the industry at large. Today we explore her role within the industry and her efforts to make the wine world look

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00:31:06

Building a Brand to Create an Empire: John Seymour of...

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

2020/12/18

We all do it. We look at someone else’s restaurant in awe, wondering how they got a custom shoe deal or lines out the door. When does a restaurant transcend food and beverage and become an idea? John Seymour of Sweet Chick seems to have cracked that code. Today we discuss how to build a brand, culture and community. We also discuss how those efforts translate into survival in tough times like these. To check out John’s latestinitiatives go to www.sweetchick.com SignUp for Our Weekly Newsletter:

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00:27:50

Taking the High Road: Saru Jayaraman of One Fair Wage

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

2020/12/15

2020 has been the most educational year of my life. It’s amazing what you see when you take a moment to look around. I’ve spent the last 20 years in this industry, blind to the struggles of so many. Well, my eyes are open now and I’m ready to become part of the solution. I sat down with Saru Jayaraman of One Fair Wage todiscuss theinequities in our industry and what we can do to change them. To offer support of get support go to www.onefairwage.org SignUp for Our Weekly Newsletter:

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00:34:48

The McDonald's of Nutritious Food: Sam Polk of...

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

2020/12/11

Can good, nutritious food be reasonably priced? Can it be cheap? Is healthy food is a human right? Sam Polk thinks it is and he’s putting his money where is. Sam created Everytable, a company dedicated to offering nutritious food at a lowprice point…and he intends to make a profit while doing it. Today we discuss how Sam is bucking convention and using the bigcorporationsplaybook to make a bigimpact on localcommunities. For more on Everytable and their mission go to www.everytable.com Sign Up for

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00:29:38

The Restaurateur of Tomorrow: Irene Li of Mei Mei

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

2020/12/08

Vulnerability is the superpower that can change the world and, in the moment, is changing the face of thehospitality industry. When Chef Irene Li opened her booksrevealingthat her busy, award-winning restaurant Mei Mei was breaking even, the news went viral. Diners were shocked and restaurateurs were forced to take a hard look in the mirror. The jig was up. Today Irene opens her books again, giving us insight into what Mei Mei is today and what it will become in the future. For more info on Mei

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00:48:38

The $50 Million Deli: Ari Weinzweig

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

2020/12/04

I bought into the same dream you did: build a restaurant, make it successful, rinse and repeat. How well did that work for you? It took me down the path ofexhaustion, frustration and, ultimately, failure. Ari Weinzweig, co-founder of Zingerman’s in AnnArbor,Michigan, took a different path.He created a community of businesses, each supporting the next.He stayed small and strategic, investing heavily in his team. He’s built the stuff dreams are made of and today we tackle how he turned those dreams

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00:42:46

The Business of Bravery: Robert Egger, founder of the...

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

2020/12/01

You can’t talk to Robert Egger without askingyourself one simple question: What have I done with my life? Roberthasdedicated his life to supporting the hungry, sustainability and those indesperate need of a second chance.He’s weaponized food in the fight to end hunger and build community. Today we discuss his revolutionary ideas around charity needs to change and how we, asrestaurateurs and chefs, can play a vital role. For more on Robert and his upcoming projects go to fuckingshitup.net Click here

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00:21:40

The Education of a Celebrity Chef: JJ Johnson founder...

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

2020/11/27

Stalking is illegal but I don’t know how else I woulddescribe the process I used to book Chef JJ Johnson for the show. Why? Because he has something important to say. JJ sees food as a common language and uses it to educate the masses about who we are andwhere we come from.Today we delve into his culinary education and the path that led him to where he is today. Click here to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant

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00:40:08

Building the Next Fried Chicken Empire: Max Sheets,...

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

2020/11/24

If there’s only one lesson to be learned from helping someone open a restaurantit’s that it would be a bad idea to open up one yourself. Max Sheets spent his professional life helpingrestaurateurs scale their businesses to massive proportions. At somepoint along the way, he caught theentrepreneurial bug and decided to strike out on his own to create Chick N Max.Today we discuss the tools and tricks he learned from corporate giants and how he implemented those in his restaurant concept. To check out

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00:28:42

Pandemic Lessons From the Australian Winter: Shaun de...

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

2020/11/20

Here inAmerica, we don’t know what the winter will bring. But we can look toAustralia, who’s justcoming out of the cold winter months, for indicators of what’s to come. Today I sit down with Shaun de Vries of Open Pantry Consulting. In this episode we discuss how the AustralianHospitality Industry fared during the winterand what we can do stateside to prepare for the colder months. For more on what Shaun and theOpen Pantry team are working on go to openpantryconsulting.com Click to sign up for our

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00:32:40

12 Things Every Restaurateur Needs to Hear: Seth Godin

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

2020/11/17

When you hear truth, it resonates. The first time a read a book by Seth Godin, I knew in my heart he was speaking the truth. I just read his newest book,The Practice, and I had to talk to himabout it. I believe the rightmindset is what will help us prevail in these difficult timesand this book hashelped get me back on track. We talk about The Practice and much more in today far reaching conversation. Be sure to pick up his new book, The Practice,available wherever you buy books. Click to sign up for

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00:44:20

Feeding the Future: Dan Giusti

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

2020/11/13

Working inhospitality is a calling.I felt called to servepeople and, as arestaurateur, I’ve done just that.Chef’s have a differentcalling, to feed and nourish the masses. Today we chat with Dan Giusti, the former executive chef of Noma. Dan walked away from the prestige of fine diningto serve a bigger purpose. Through his company Brigaid, he’s committed his life to turning school cafeterias across America into scratch kitchens led by seasoned chefs. Today we explore the workthat goes into

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00:28:40

Disrupting the Restaurant Industry Debt Crisis:...

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

2020/11/10

Restaurateurs tackle many problems, but money problems always make it to the top of the list. If we’re going to rethink the whole industry we need to start with financing. We start these passion projects deeply in debt and spend the first several years trying to dig our way out.That’s no way to run a business!My search for innovative ideas to avoid debt financing led me to Johann Moonesinghe. On this episode we chat about his company InKind, a restaurant financing company that’s created a debt free

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00:39:12

How Independent Restaurants Are Coping: Andrea Borgen...

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

2020/11/06

Twice a week, I show you the world I see. The world I want to live in. It’s filled with big names, big stories and bright futures. But there’s something to be said for the small stories...The independent restaurateur fighting the good fight in a forgotten neighborhood. There’s hope and inspiration there as well. Today we chat with Andrea Abdallah, owner of Barcito in Downtown Los Angeles. Andrea is proof that we can change the whole industry by changing the way we do business. Her story of struggle

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00:47:18

The Blueprint for a Global Brand: Sam Nazarian...

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

2020/11/03

Everyone has a different definition of success. But, if we all had to pick one, we’d probably pick Sam Nazarian's. His company, SBE, owns 36 hotels and over 200 culinaryand nightlife venues globally.He’s worked with everyone from Philippe Stark to Jose Andres. And even in the midst of a global pandemic he’s expanding,opening Citizen’s a 40,000 sq foot eatery later this year. Sam hasdominated everytier ofhospitality for more than a decade now and today he unpacks his winning strategy. For more on SBE

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00:34:02

The Mind of a Hospitality Futurist: Michael Tingsager...

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

2020/10/30

No one could have seen the utter decimation of our industry coming, right? Granted there were signs we were on shaky ground but I, for one, was too busy to see them. Michael Tingsager, on the other hand, was not. I reached out to Michael after pouring over the content on his website. The issues we’re tackling today, he was discussing more than a year ago. He’s a hospitality futurist. He can clearly see where we’re headed and what we need to do to ensure we get there safely. Today we dive deep into

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00:44:58

Scaling Up: Verne Harnish, Serial Entrepreneur

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

2020/10/27

The greatest lesson I’ve ever learned is that personal development isprofessional development. I learned that lesson and countless others from Verne Harnish and theplatforms he’s created. Verne has spent his life trying to support the endeavors ofEntrepreneurs just like you and me. In thesedifficult times we needguidance from the best teachers out there. That’s why I asked Verne to be on the show. Links Scaling Up Wolfgang Puck's HBR article Margaret Heffernan Verne's Resources Click to sign up for

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