FULL COMP: The Voice of the Restaurant Industry Revolution
Een podcast door Josh Kopel
506 Afleveringen
-
Olivier Rassinoux on turning around and scaling up restaurant groups
Gepubliceerd: 13-9-2024 -
Jesse Cole on becoming a category of one
Gepubliceerd: 6-9-2024 -
John Haggai on the leadership skills needed to grow a brand
Gepubliceerd: 3-9-2024 -
Kyle Ewing on mastering menu design
Gepubliceerd: 30-8-2024 -
Francesco Zimone on importing and scaling a prolific restaurant brand
Gepubliceerd: 27-8-2024 -
Cody Pruitt on the business plan for a blockbuster restaurant
Gepubliceerd: 23-8-2024 -
Scott Lawton on the blueprint for becoming a restaurant lifestyle brand
Gepubliceerd: 20-8-2024 -
Bob Spivak on building a Hollywood hotspot and scaling it nationally
Gepubliceerd: 16-8-2024 -
Michael Ungaro on what it takes to run a profitable 3,000 seat restaurant
Gepubliceerd: 13-8-2024 -
Andrew Glantz on harnessing the power of “cause-marketing”
Gepubliceerd: 9-8-2024 -
Luke Reyes on how narrowing focus leads to profitable restaurants
Gepubliceerd: 6-8-2024 -
Hamed Mazrouei on transforming your POS data into a marketing machine
Gepubliceerd: 2-8-2024 -
Jack Sanders on building a raving fans
Gepubliceerd: 30-7-2024 -
Weesie Newton on how to truly step away from day to day operations
Gepubliceerd: 26-7-2024 -
Brandon Boudet on mastering second generation concepts
Gepubliceerd: 23-7-2024 -
Follow These Steps to Scale Your Restaurant
Gepubliceerd: 20-7-2024 -
Kassady Wiggins & Sammy Monsour on scoring a lucrative cookbook deal
Gepubliceerd: 19-7-2024 -
Sujan Sarkar on elevating cultural cuisine for the masses
Gepubliceerd: 16-7-2024 -
Anthony Mangieri on the path from restaurants to the grocery aisle
Gepubliceerd: 12-7-2024 -
Duke Harten on how to go viral on social media
Gepubliceerd: 9-7-2024
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.
