DiscoverFULL COMP: The Voice of the Restaurant Industry Revolution
FULL COMP: The Voice of the Restaurant Industry Revolution

FULL COMP: The Voice of the Restaurant Industry Revolution

Author: Josh Kopel

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Staring down the barrel of a 60% permanent closure rate...It's time to fix what's broken.

FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic.

The host, Michelin-rated restaurateur Josh Kopel, challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry, offering a new perspective on an old business.
81 Episodes
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So many of us were unprepared for the struggles we'd experience in 2020. Justin Rosenberg of Honeygrow was well prepared for any obstacles that came his way. Why? Some brands are built on strong economies and good luck, others are forged in fire. In this episode, Justin walks us through the hard lessons he learned scaling Honeygrow and how that prepared him for the pandemic. For more Honeygrow go to www.honeygrow.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
Cross-training to composting, there's a new breed of restaurateur out there. They're leveraging the newest restaurant tech and strategies from outside of our industry to create entirely new companies. Chef Camilla Marcus is leading the charge for change and today we run through several of her endeavors including a restaurant focused tech conference, a nonprofit for hospitality workers and her zero waste restaurant West~Bourne. For more on West~Bourne go to www.westbourne.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
I am not a great leader but I certainly aspire to be one and I've gotta believe that's half the battle. Any improvements I've made over the years can be traced directly back to the great coaches I've had and the great lessons they've taught me. One of the greatest coaches I know is Howard Solomon. I reached out to him because, in this moment, I think we could all use a little coaching. In today's chat we unpack what it takes to become a great leader and how to inspire greatness in your team. If you're looking to level up visit www.solomonleaders.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
Today, I might come off as a little hypocritical. I've had the good fortune of having my brands grace the pages of almost every food publication in the country. But I also spent years out of the spotlight and I remember how cold and frustrating those days were. When you're in you're in. When you're out, you're out. Those days and that kind of journalism need to be done. Today we chat with Antonio Diaz, founder of Life and Thyme, an independent food media magazine determined to highlight the people behind the products. It's a big publication telling small stories and today we hear Antonio's story and how he's taking professional responsibility for the recovery of our industry. To check out the magazine go to www.lifeandthyme.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
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 marketing tips, giving restaurateurs the tools they need to communicate with their existing customers and reach an entirely new customer base. Each episode is only 4-7 minutes, providing bite sized, actionable information that listeners can implement in their restaurants that day. Release Schedule: Monday-Friday Season 1 launches 1/11/21 Restaurant Influencers: The Playbook Restaurant Influencers offers readers a peek at the playbook of successful restaurateurs from across the country. Informative and actionable, these are the stories, tools and resources that will ensure the hospitality industry thrives. Digital publication launches 1/18/21 Release Schedule: Daily Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
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. Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
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. Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
For many of us, wine is hard. It’s a world with a language all its own and there’s just something about it that’s always made feel foolish. Whether by design or not, that uneasiness…that inaccessibility needs to change.  One of the soldiers leading the charge towards diversity and inclusion is Julia Coney. Her mission is 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 more like the world around us. For more on Julia and her initiatives go to www.juliaconey.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
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 latest initiatives go to www.sweetchick.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
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 to discuss the inequities in our industry and what we can do to change them. To offer support of get support go to www.onefairwage.org Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P
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 low price point…and he intends to make a profit while doing it. Today we discuss how Sam is bucking convention and using the big corporations playbook to make a big impact on local communities. For more on Everytable and their mission go to www.everytable.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P
Vulnerability is the superpower that can change the world and, in the moment, is changing the face of the hospitality industry. When Chef Irene Li opened her books revealing that 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 Mei’s virtual classes and CPG offering go to http://www.meimeiboston.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P
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 of exhaustion, frustration and, ultimately, failure. Ari Weinzweig, co-founder of Zingerman’s in Ann Arbor, 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 into reality. Click here to check out Ari’s tools and resources. Click here to check out Ari’s community of businesses. Click here to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
You can’t talk to Robert Egger without asking yourself one simple question: What have I done with my life? Robert has dedicated his life to supporting the hungry, sustainability and those in desperate 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, as restaurateurs and chefs, can play a vital role. For more on Robert and his upcoming projects go to fuckingshitup.net Click here to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
Stalking is illegal but I don’t know how else I would describe 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 and where 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 Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
If there’s only one lesson to be learned from helping someone open a restaurant it’s that it would be a bad idea to open up one yourself. Max Sheets spent his professional life helping restaurateurs scale their businesses to massive proportions. At some point along the way, he caught the entrepreneurial 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 his employee handbook click here. Click here to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
Here in America, we don’t know what the winter will bring. But we can look to Australia, who’s just coming 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 Australian Hospitality Industry fared during the winter and what we can do stateside to prepare for the colder months. For more on what Shaun and the Open Pantry team are working on go to openpantryconsulting.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
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 him about it. I believe the right mindset is what will help us prevail in these difficult times and this book has helped 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 our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
Working in hospitality is a calling. I felt called to serve people and, as a restaurateur, I’ve done just that. Chef’s have a different calling, 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 dining to 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 work that goes into revolutionizing the American school food system. For more on Brigaid go to chefsbrigaid.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
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 model worth exploring. For more on InKind go to www.inkind.com  Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
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