FULL COMP: The Voice of the Restaurant Industry Revolution
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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 their biggest wins, hardest lessons, and the strategies that changed everything.
No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of.
So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.
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 their biggest wins, hardest lessons, and the strategies that changed everything.
No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of.
So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.
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What if your biggest marketing asset isn’t your food or your logo, but your team?Mike Smith didn’t build his career by following trends. As the president of Moe’s Southwest Grill, he’s championing a radical shift in how we think about fast casual: less transaction, more transformation.In this conversation, Mike shares why brand is culture, how real loyalty is built inside the four walls, and why treating people like line items kills growth before it begins. We get into hiring with intention, empowering teams to act with personality and how value can still win in a discount-fatigued world.For any operator struggling to balance margins with meaning, this one hits home.To learn more about Moe’s Southwest Grill, visit moes.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if running a restaurant is the best leadership training program in the world? Mayor Daniel Rickenmann believes it is.Before becoming Mayor of Columbia, South Carolina, Daniel built his career in hospitality, managing teams, navigating high-pressure service environments, and learning how to lead when outcomes are public and unforgiving. Those lessons didn’t stay in the kitchen. They followed him into city leadership.In this conversation, we explore why hospitality creates sharper leaders, how failure becomes leverage when handled correctly, and what operators can learn from public-sector decision-making. We also break down why authenticity outperforms image, why empowering employees drives real ownership, and how “success leaves clues” when leaders pay attention.If you’ve ever felt the pressure of leading people, managing conflict, or carrying responsibility for outcomes, this conversation goes far beyond restaurants.To learn more about Daniel’s background, leadership work, and community initiatives, visit rickenmannformayor.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if delivery isn’t a cost center, but your biggest growth engine?Most restaurant operators still treat delivery like a necessary evil. Today’s guest knows better. What started as a delivery-only restaurant in India turned into a blueprint for Loop, a platform now powering $4 billion in digital restaurant ordering.In our conversation, Anand shares how he turned operational obsession into competitive advantage, what it really means to “win the algorithm,” and why delivery isn’t the end game, it’s the front door to growth. We get into the economic shifts redefining restaurant success, how digital ordering became the new drive-thru, and why resisting delivery is like ignoring your best customers.If you’ve ever felt stuck between low margins and rising demand, this conversation will change how you see your business, and highlight where the real opportunity lives.To learn more about Loop and how they’re helping restaurants grow with delivery, visit loopai.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
Most operators think they’re managing food costs. Ronald Cardwell thinks they’re just guessing.As Commodity Director at Restaurant Technologies, Ronald has a unique vantage point: tens of thousands of kitchens and decades inside the oil and biofuel industries. And his message is blunt: if you’re not measuring it, you’re losing money.In this episode, we get into why fryer oil might be your highest-margin opportunity, how to identify invisible cost leaks before they wreck your menu, and the underrated power of treating every ingredient like a commodity - with strategy, not habit.If inflation is the headline, this is the fine print. This episode is for operators who are ready to stop gambling with their margins and start managing with intention.To learn more about Restaurant Technologies and their management systems, visit rti-inc.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
Most chefs want more creativity. David Utterback wanted more control.After 13 years helping grow a sushi brand from one shop to a $175M empire, he walked away to build something of his own. What he learned? Great food is only part of the puzzle. In this episode, David shares how he’s applying big-brand systems to small-scale restaurants, with a relentless focus on profit, precision, and sustainability.We get into why scaling doesn’t always mean selling more, how he trimmed labor without killing creativity, and the spreadsheet moment that made him rethink growth altogether.This episode is for those of us who are tired of working harder just to make less, and ready to start running a restaurant like a business.To learn more about Yoshitomo and his growing group of restaurants, visit yoshitomo.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if your biggest opportunity wasn’t the one you planned for, but the one that forced you to prove you belonged?For Sarah Thompson, leading a fine dining Mexican restaurant as a non-Mexican chef wasn’t the goal, but it became the proving ground. At Casa Playa inside the Wynn Las Vegas, Sarah has built more than a menu: she’s built trust, earned belonging, and redefined what excellence looks like in a cuisine she wasn’t raised in but has come to deeply respect.In this episode, we unpack how she overcame cultural bias in the kitchen, turned imposter syndrome into authentic leadership, and leveraged the resources of a major hospitality group to create a restaurant that’s as respected by locals as it is by the Strip’s most demanding diners.If you’ve ever had to earn your place in the room, you’ll feel this one.To experience Casa Playa or learn more, visit wynnlasvegas.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if your entire career started with being told you were too nice to succeed?For John Terzian and Brian Toll, that’s exactly how it began. These are the minds behind The h.wood Group: an empire born from rejection, reinvention, and the refusal to follow the rules.In this episode, they share how protecting guests instead of exploiting them became their superpower, why aesthetics matter more than you think, and how they transitioned from bottle service to building culture through culinary. We get into the painful leap from nightlife to fine dining, how they designed demand instead of chasing it, and the operational discipline required to stay profitable 10 years in.This isn’t just about cool venues, it’s about what it takes to last in an industry designed to burn you out.To learn more about The h.wood Group and their concepts, visit hwoodgroup.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if the real reward in restaurants isn’t the exit, but the impact?Scott Redler didn’t just co-found Freddy’s Frozen Custard & Steakburgers, he scaled it to 400+ units without losing his soul.In this episode, we get into the mindset shifts that made that possible: from hiring like your business depends on it (because it does), to giving GMs ownership in everything but name. Scott shares how he built a culture of transparency and accountability, why the “no-jerk rule” matters more than a resume, and how he chose franchisees who shared his values, not just his ambitions.For operators who care about building something bigger than themselves, this is a masterclass in scaling with intention, and not ego.To learn more about Mocha’s Coffee & Eatery, visit mokasusa.com_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if resilience is just a code word for neglect?Catarina Bill of Southern Smoke is calling BS, and doing something about it. Born into the back-of-house world through her family’s meat business, Catarina’s not just preaching compassion, she’s building infrastructure. Her work exposes the cracks in our industry’s foundation: no healthcare, no mental health safety net, no margin for error.In this conversation, we get into the systems she’s building to catch people before they fall, why professionalizing hospitality means meeting human needs, and the radical idea that support shouldn’t be earned by burnout.This isn’t charity, it’s a wake-up call. And for anyone still wondering why staff won’t come back, this conversation has answers.To learn more about Southern Smoke and how to support their mission, visit southernsmoke.org._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if the best leadership training didn’t come from business school, but from the brutal discipline of an Ironman?David Youngberg didn’t start triathlons until 50. But the mindset it required, focus, repetition, resilience, changed how he runs restaurants. After two decades at BJ’s and now CEO at Stonefire Grill, David brings that same intensity to team culture, systems thinking, and servant leadership. In this conversation, we get into how Ironman training sharpened his business instincts, what it takes to build 20-year team tenure, and why the best leaders don’t demand more, they serve more.For anyone trying to lead with longevity in mind, this episode is fuel.To learn more about Stonefire Grill and their people-first approach, visit stonefiregrill.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if the best hospitality isn’t taught – it’s demonstrated, brick by brick?Wesley Sohn didn’t just walk away from a promising finance career, he ran toward something deeper. Something messier. Something real. He started as a food runner, not to climb the ladder faster, but to understand the foundation better. And it shows. Today, Wesley helps lead one of the most intentional hospitality groups in the country, where culture is lived—not laminated—and SOPs don’t kill creativity, they fuel it.In this conversation, we unpack the engineering mindset behind scalable hospitality, how real culture is modeled not mandated, the hidden value of invisible work, and what it takes to build restaurants that work, because the people inside them believe in what they’re building.This one’s for operators who know culture is your system, and your strategy.To learn more about Cote, visit cotekoreansteakhouse.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if staying small was actually the boldest move you could make in restaurants?Fred Piehl didn’t come to San Diego chasing an empire; he came with Paris training, a place to sleep, and a 30–seat bistro he found on Craigslist that became The Smoking Goat.In this conversation, we break down why he and his wife Tammy treat restaurants like “leaky buckets,” how he built a life where skiing trips, summers in New Hampshire, and family dinners matter as much as Saturday covers and how he’s resisted the pressure to scale for so many years.For operators who feel owned by their restaurants, this is a blueprint for taking your time, your profitability, and your joy back.To learn more about The Smoking Goat and One Door North, visit thesmokinggoatrestaurant.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if the best restaurant stories aren’t about food—they’re about identity, risk, and reinvention?Johno Morisano didn’t set out to open a restaurant—he set out to escape. But a chance encounter with a Greyhound bus station, and later, chef Mashama Bailey, sparked something deeper: a creative and cultural reckoning that became The Grey.In this conversation, we unpack how Johno turned personal uncertainty into professional clarity, why the partnership with Mashama worked when others would have failed, and how building a restaurant from scratch became an act of redemption. We get into what it really takes to thrive in a small market, how to build a business that feels like it belongs, and why chasing growth without meaning almost cost him everything.This isn’t about real estate or restaurants. It’s about what happens when you finally stop running—and start building.For more on The Grey and his work with Mashama Bailey, visit thegreyrestaurant.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if knowing nothing was your greatest strategic advantage?Alex Pincus didn’t grow up in restaurants—he grew up on boats. And when he stumbled into hospitality, it wasn’t with a plan. It was with a floating bar, a donated ship, and zero experience. In this conversation, we unpack how that ignorance created freedom, why top-line success almost hid the real problems, and how grief rewired his entire relationship with risk. We explore the tension between magic and margin, the beauty of seasonal business models, and the mindset behind building concepts that break every rule.This episode is for anyone who feels called to go off-script—and needs a reason to trust that instinct.To learn more about Crew and their waterfront concepts, visit crew.fun._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if the biggest threat to your restaurant’s success isn’t a lack of ideas—but too many of them?Chris Gannon built BOLAY with the DNA of a legacy brand—his father helped launch Outback Steakhouse. But unlike the bloomin’ days of casual dining, fast-casual success demands ruthless focus.In this episode, Chris shares how over-innovation almost broke his business, why the need to be creative can kill consistency, and the real lesson behind scaling a scratch-made concept. We get into why most founders outgrow their own systems, how a background in marketing helped him build culture from day one, and the power of saying no to the next shiny object.If you’re trying to grow without losing your soul—or your sanity—this one’s for you.To learn more about BOLAY and their mission to make bold, fresh food fast, visit bolay.com_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars
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_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars
What if imposter syndrome wasn’t a weakness, but a compass?Emily Brubaker didn’t think she was ready to run a resort kitchen. She didn’t think she’d win a national TV competition. But she did both—by betting on her values, not her ego.In this episode, we get into the real story behind her journey from Vegas fine dining to Omni La Costa. She opens up about leaving the kitchen to raise kids, coming back through heartbreak and grit, and the radical changes she’s making to leadership culture in resorts.We talk about redefining balance, leading with empathy, and what it looks like to finally believe in yourself—without losing your edge.This one’s for every operator who’s ever felt like they didn’t belong. Emily shows us that growth doesn’t always start with confidence. Sometimes it starts with a question: “What if I’m wrong about myself?”To follow her work, check her Instagram @chefbrubs. _________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars
Lauren Fernandez went from working in restaurants, to working on restaurants, to influencing the industry at scale. After cutting her teeth as a corporate executive turned franchisee, she’s taken the lessons she’s learned and crafted not only an educational platform, but an investment engine for those that come after her. Today, we discuss what she's built and how it works to ease the burden of independent restaurateurs.For more information on Lauren and Full Course, visit https://www.fullcourse.com/_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars
What if the most powerful thing you bring to your restaurant isn’t a recipe—but your story?Alon Shaya built Pomegranate Hospitality not on a model, but on a mission: to lead with identity, not conformity. In this episode, he shares how embracing his immigrant past changed everything—from how he cooks, to how he hires, to the way he gives back. We get into the power of cultural storytelling in a commodity industry, the systems that let passion scale, and why he built an entire nonprofit around the teacher who saved his life.This is for every operator who’s tired of chasing trends, and ready to build something real.To learn more about Pomegranate Hospitality, visit pomegranatehospitality.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars
The pandemic taught many of us many different lessons but it taught Chef Fabio Vivani how to fight back. The chef spent the years rebounding from the pandemic curating a concept that he believes is not only recession proof, it’s pandemic proof. Today we sit down to discuss the formula he’s crafted for guaranteed success so that we too can protect our businesses from what’s lurking around the corner. For more information on the chef, visit https://www.fabioviviani.com/_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars
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This is exactly the kind of conversation every restaurateur needs to hear! 🎙️ As someone who knows how tough the industry can be, I’m excited to dive into FULL COMP and learn from the best minds in the game. If you’re ready to take things even further, check out Crown Devour (https://crowndevour.com/)—a treasure trove of tools and resources tailored for restaurant and café owners. Together with the insights from Josh Kopel and the solutions from Crown Devour(https://crowndevour.com/), success is just around the corner. 🚀🍴
Thanks for reaching out! I’m excited to share that https://cavamenudallas.com/is part of the restaurant industry revolution, much like FULL COMP. Our website helps restaurants modernize their menus with an innovative digital experience, making it easier to stay competitive. Feel free to check it out and let me know if you have any questions!
That's totally how you Fuxk an industry up, I could listen to this guy all day
Bagatelle Restaurant is a culinary gem that must be experienced. Their French cuisine is exquisite, bursting with flavors and creativity. Coupled with unmatched hospitality, every visit is a delightful journey of culinary delights and warm welcomes. A must-visit for food enthusiasts and hospitality seekers alike! https://bagatelle.com/
Classy guy and that goes far in this business - timeless and the relationship part he gets
Setting the Table for Success
I read Danny Too