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.
66 Episodes
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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.
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 and survival epitomizes the reason why I’ve dedicated my life to serving those that serve the world. For more on Barcito, go to www.barcitola.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.
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 culinary and 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 has dominated every tier of hospitality for more than a decade now and today he unpacks his winning strategy. For more on SBE and their upcoming projects go to www.sbe.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.
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 our past, present and the opportunities that lay before us. For more on Michael, go to www.hospitalitymavericks.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.
The greatest lesson I’ve ever learned is that personal development is professional development. I learned that lesson and countless others from Verne Harnish and the platforms he’s created. Verne has spent his life trying to support the endeavors of Entrepreneurs just like you and me. In these difficult times we need guidance 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 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.
We’ve covered countless pivots on this show but I wanted to try something different. Today we chat with Krystle Mobayeni, founder of BentoBox. Krystle and her team created a plug and play website design service designed for our industry. She’s been touting the importance of the online experience for restaurants since long before the pandemic. There was no need to pivot! Retail, online ordering and so much more were readily available through Bentobox. During this time of great struggle, I see tremendous value in talking with visionaries like Krystle that have created solutions to problem we didn’t even know we had. For more on BentoBox go to getbento.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.ant to streamline your front-of-house operations and increase sales? Head over to http://bit.ly/YelpRestaurants to claim your free page and learn more about these powerful tools for your business.
If you own and operate the best restaurant in the world does that make you the best restaurateur in the world? If I didn’t believe that Will Guidara was the best before our conversation I certainly do now. His love of craft and of industry inspired him to create not only a restaurant empire, but to create the Welcome Conference: a platform whereby the hospitality industry can come together to chart a better future for all of us.  Today we chat about what it takes to be the best, the strategy to get there and what's he's doing to make sure we, as an industry, come out of the pandemic stronger than ever. To learn more about the Welcome Conference go to welcomeconference.org 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.
What's it take to become an overnight success? The short answer is years of dedication and hard work.  Chef Johnny Ray Zone took Nashville hot chicken, an obscure regional dish, and turned it into an international institution. The guy is a hot chicken mogul selling out 1,000’s of sandwiches a day, setting his own rules with the delivery companies and partnering with Post Malone on new promotions. I looked to him for inspiration when I opened my own fried chicken joint but I did it for money and never achieved the level of success that he has.  Why?  Because it’s his authenticity that has made him a star. Zone walks the walk and, in today’s conversation, he walks me though his path to greatness.  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.
Staring down the barrel of a 60% permanent closure rate...It's time to fix what's broken. It’s time to change the game. The hospitality industry is at a pivotal point and it has becomes painfully obvious that business acumen and strategic planning will matter just as much as resilience.There's no shortage of resources ranging from how to apply for loans to how to negotiate with your landlord. At some point, we will turn our sights towards the future and, when that time comes, we’ll need to the tools and strategies to thrive, not just survive. In the hospitality industry, we fix our own problems. This is no different. We’ve created a group called The Hospitality Game Changers It’s on Facebook, a platform you already use daily It’s a space just for us where we’re tackling the most difficult issues facing our industry and creating solutions. It’s updated daily with the most compelling audio, written and video content to make sure you’re plugged in to what’s going on today and what can help us tomorrow. It’s quick, easy and free to join. Just click here or login to Facebook and search Hospitality Game Changers in the search bar. Click join and you’re all set. We can’t change the cards that we are dealt, but we can change how we play the game.
Jeremiah Tower is the father of contemporary American cuisine. From Chez Panisse to Stars, he impacted cuisine and culture. He stepped off the line and into the dining room, creating the role of the celebrity chef, I believe that, as an industry, we need to blaze a new trail and I thought it was a good idea to talk to the guy that blazed the trail for Alice Waters, Danny Meyer and, well, me. 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.
What does the COO of a $350 million restaurant conglomerate have to teach independent restaurateurs? More than you can imagine. Kat Cole worked her way up the ranks from a waitress to executive vice president of Hooters, went on to become the president of Cinnabon and now sits as the COO of Focus Brands, a corporation consisting of household names like Schlotzsky’s and Jamba Juice. 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. HIGHLIGHTS A new perspective on education Mentorship Establishing a leadership position within a organization Pivoting to leadership within an industry  The role of women within the hospitality industry  Dealing with press The role of tech in hospitality  Taking a bowling alley approach to management Connecting with your story Big wins, big mistakes
Jon Taffer knows what's up. Though he's made a name for himself as a television personality, Taffer is a stone-cold operator. This guy knows his sh*t. On this episode he presents revolutionary ideas on what the restaurant can do to survive today and what the industry will look like tomorrow.  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. HIGHLIGHTS A vision for the kitchen of the future The 3 key functions in a restaurant Safe dining protocols Pricing adjustments Elements of leadership Alternatives to discounts Being honest with yourself Reaction management Enforcing customer masking and safety protocols Resetting America
Be sure to check out FULL COMP Season 2 beginning October 6th featuring: Jon Taffer Kat Cole Seth Godin Antonia Lofaso Jeremiah Tower Brooke Williamson Ari Weinzweig Sam Nazarian and many more!
He was the Chief Restaurant Officer of Union Square Hospitality Group with 20+ locations. Then he became the president of BarTaco, a restaurant group with 30+ locations across 10 states. In his spare time became a master sommelier. By all metrics, Sabato Sagaria is a huge success.  But with such a high failure rate in the industry, what elements are required to achieve that level of success? Today, Sabato teaches us the lessons he learned while working with the best to become the best. 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. Highlights Redefining leadership at Union Square Hospitality Group Rolling out a zero-tipping initiative The importance of trust and transparency A one-size-fits-one approach Possessing a growth mindset/focus Can every job be your dream job? Creating growth opportunities within your company The importance of word-of-mouth advertising How to create word-of-mouth advertising Guest communication strategies 100% table touches WTF moments The perils and benefits of integrating with a larger company Lessons learned from a giant corporate structure
What are the best investments that you can make in your restaurant or in our industry? Eduardo Rallo is an investor in restaurants, in restaurant tech and in people. In this episode, we explore his winning strategy for seeing and seizing the opportunities out there. 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. HIGHLIGHTS The story behind creating and scaling the World Wrap brand The importance of being naive Setting up roles for success The importance of investing in talent Taking on venture capital The pressures of institutional funding Expanding from restaurateur into restaurant investing Early investment in Opentable The story behind Pacific Catch The next big gold rush in hospitality The future of tech in the restaurants
Carlos Santana said “there nothing is more contagious than enthusiasm.” Wil Slickers is living proof that he was right. He has carved out his own place in the hospitality landscape through ingenuity, authenticity and transparency. On this episode, we follow along on Wil's entrepreneurial journey beginning with his first gig in the industry. 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. SHOW NOTES Beginning in the hospitality industry Good with people but no job skills Hired at the front desk of a hotel Starting the podcast Wil moved from the original hotel job to Oregon Working in a boutique hotel Had a thirst for learning more abut the industry Inspired by a Tony Robbins and Gary V video on podcasting Started the podcast in 2018 Wil was 25 years old Growth of the podcast Interviewed first guests Acquired sponsors Growth in audience Quit job to pursue the podcast full time End of 2019 The formula for the podcast Other industry podcasts were boring and monotone Short, simple and to the point Gary V type sound Showing authenticity is the key to growth Podcasting is a new exciting medium 900k active podcasts in the world Far fewer than YouTube channels Possible to grow other mediums from the podcast What is a destionationnaire Alternative term to “hospitality provider” Someone wired to create remarkable experiences that are anticipated and shared Destinationnaire awards Using podcasting creatively in hospitality businesses Creating a private podcast for hotel guests Information on the hotel Hisory of the hotel Local amenities Creating a private podcast for staff Creating a private podcast for restaurant patrons Covid19 - have sanitisation conversations in realtime with customers via all of these different mediums Advice for new podcasters Learn something from your guests Focus on being adaptable Learn editing and distribution Engage with your community Put your audience first Create value through multiple media mediums Podcasts create a direct line between industry leaders and the listening audience Podcasts as a service It is scary to put yourself out there Never been a better time to do it Future for Wil Slickers Constant evolution of the podcast concept Doing podcasts interviews himself Starting in real estate and owning hotels Future of hospitality Industry standards will be raised post pandemic Transparency is key to the new generation of hospitality businesses Words to industry Enjoy the down time Be open to new opportunities Say “f***” it and get out of your comfort zone
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