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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

32:50

Creating a Legacy Brand : Chef John Currence

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

2025/05/06

Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that’s what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national brand in a matter of years. Today we discuss how his brands have evolved to reach a national stage and how he’s had to evolve as an entrepreneur

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39:59

Curing Burnout: Anese Cavanaugh on Leadership,...

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

2025/05/02

Burnout isn’t about working too much—it’s about what drains you. Anese Cavanaugh has spent the last two decades helping leaders master their Intentional Energetic Presence (IEP) to create thriving, engaged teams without running themselves into the ground. Her work with Zingerman’s and top companies worldwide has proven that energy, not time, is our most valuable resource. In this episode, we dive into the real cause of burnout, how leaders unknowingly drain their own teams, and the small

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6:54

Office Hours: How to Build an Unforgettable Brand

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

2025/05/01

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I get into something most restaurant owners overlook — branding. Look, great food is the baseline

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37:50

Redefining Teamwork: Shawn Gawle on Building Culture,...

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

2025/04/29

Great food gets guests in the door, but a great team keeps them coming back. Shawn Gawle, the awarded chef behind Camaraderie, has mastered the art of creating exceptional dining experiences by prioritizing mentorship, culture, and intentional leadership. In this episode, we explore Shawn’s journey from celebrated chef to chef-owner, how his philosophy of shared success shapes his restaurant, and the innovative ways he’s redefining hospitality. If you’re looking for practical insights on

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29:42

Episode 5: The New Landscape of Restaurant Real Estate

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

2025/04/28

The fires have dramatically altered LA’s real estate market, creating both challenges and opportunities for restaurant owners. Real estate expert Dan Fagan shares insider knowledge on where the best opportunities are now, how to negotiate stronger lease terms, and how consumer behavior is reshaping restaurant site selection. Whether you're looking to relocate, expand, or secure better lease terms, this episode provides the playbook for making smarter real estate moves.This series was

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37:21

Culture Is Your Competitive Edge: Lisa Schultz on...

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

2025/04/25

Most restaurants accept drama and dysfunction as part of the business—but what if eliminating them was the key to higher profits and better retention? Lisa Schultz, Managing Partner of Zingerman’s Roadhouse, has spent the last 20 years proving that culture is the real secret to success. By implementing no-drama leadership, open-book finance, and employee empowerment, she’s built a restaurant where people don’t just show up for a paycheck—they show up to be part of something bigger. In this

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8:33

Office Hours: The 3 Keys to Escaping Day to Day...

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

2025/04/24

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into the importance of identifying and solving the recurring problems we face in restaurant

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43:30

The Principles of Profitability : David Scott Peters...

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

2025/04/22

Most restaurants don’t make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Scott Peters, to distill out the essential elements of that formula. Believe it or not, it has as much to do with people as it does process. To

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25:43

Episode 4: Designing the Future of Restaurants

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

2025/04/21

With the fires wiping out entire restaurant districts, what does the future of restaurant design in LA look like? Renowned architect John Hamilton shares with Josh Kopel and Michael Benson what restaurant operators should be thinking about when rebuilding—from fire-resistant materials to more flexible layouts, outdoor dining strategies, and cost-effective redesigns. Whether you’re rebuilding from scratch or planning a renovation, this episode delivers practical design solutions that will

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37:23

Building Unbreakable Restaurants: Justin Cucci on...

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

2025/04/18

Most restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that’s challenged conventional wisdom and redefined what restaurant success looks like. From turning historic spaces into thriving concepts to pioneering an employee-owned business model, Justin has proven that restaurants can be both financially sustainable and deeply meaningful. In this episode, we dig into why he bet on an ESOP model, how he scaled without losing soul, and

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12:47

Office Hours: This is the one hack to scale word of...

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

2025/04/17

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into why profitability has to be the North Star for every restaurant owner — because without

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38:45

Purpose Over Profit: Kim Malek’s Mission-Driven Path...

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

2025/04/15

Kim Malek, founder of Salt and Straw, discussing her journey from working at Starbucks to creating a unique ice cream brand that emphasizes community, culture, and innovative marketing strategies. Kim explores the importance of guest experience, building a strong company culture, navigating challenges during the pandemic, and the significance of partnerships in business. Kim shares valuable insights on entrepreneurship, emphasizing the need for authenticity and trusting one's instincts. For

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22:39

Episode 3: Fast-Tracking A Restaurant Opening

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

2025/04/14

In a crisis, every day your restaurant stays closed means lost revenue. Permitting and governmental expert Eddie Navarette reveals the fastest, most effective ways to cut through LA’s permitting maze, accelerate approvals, and avoid costly mistakes that slow down restaurant openings. This episode provides actionable insights for operators in any city looking to streamline licensing, improve compliance, and get open fast—without the headaches.This series was created in collaboration with

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36:32

Building a Business to Last : Mark Bitterman

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

2025/04/11

We often have such a clear vision for what our lives and our businesses will look like before we open. And then the flood comes and we’re so busy trying to survive that we forget to thrive. We forget why we got into this to begin with. And that “why”, for most of us, was love. Love of community, love of food, and love of revelry. Meet Mark Bitterman, a man who’s never forgotten his why and, no surprise, it’s served him well. Today we chat about finding our true North, holding on to it, and

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12:03

Office Hours: This will scale your restaurant's...

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

2025/04/10

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I break down why focusing on frequency instead of foot traffic is the key to long-term

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37:47

Steal These Systems: David Morton’s Proven Formula...

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

2025/04/08

It’s one thing to grow a restaurant group. It’s another to grow one that thrives across categories, cities, and economies. David Morton has done exactly that—without taking on debt, overextending his team, or compromising his values. As co-founder of Episcope Restaurants, David has engineered a scalable system that pairs creative vision with financial discipline. In this episode, we break down his approach to market selection, capital efficiency, weekly P&Ls, and the real difference

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25:37

Episode 2: The Future of Restaurant Development

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

2025/04/07

With neighborhoods devastated and operators forced to relocate, how will the fires reshape the restaurant landscape in Los Angeles? Development expert Jerry Prendergast has overseen hundreds of restaurant projects, and today, he unpacks the real estate shifts, leasing opportunities, and market trends emerging in LA’s hospitality scene. He also shares how operators across the country can rethink expansion, negotiate better leases, and position themselves for long-term success in a rapidly

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37:20

Living the Dream Now: Elliott Bisnow on Building a...

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

2025/04/04

We’ve been sold the lie that freedom comes after the exit. But what if we built businesses we never wanted to leave? That’s exactly what Elliott Bisnow did. As co-founder of Summit and Powder Mountain, he’s created a movement, not just a company—one built on authenticity, community, and the belief that life and work should be equally inspiring. In this episode, Elliott breaks down the power of big ideas, the myth of the exit strategy, and how living your brand is the real key to long-term

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11:36

Office Hours: How to use AI to effortlessly delegate...

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

2025/04/03

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I break down how AI can be a game-changer for restaurant owners, not by replacing people, but by

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38:08

Turning Pictures into Profits: Zaheer Bhyat & Ray...

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

2025/04/01

A picture might be worth a thousand words, but in the restaurant industry, the right picture is worth thousands of dollars. Zaheer Bhyat and Ray Erickson have built their careers mastering the art of visual storytelling—helping brands create food photography that doesn’t just look good, but actually drives sales. In this episode, we break down why most restaurant images fail, the psychology behind visuals that make customers take action, and the simple changes that can turn your food photos

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