506 Afleveringen

  1. Adam Goldberg on the evolution from founder to CEO

    Gepubliceerd: 17-11-2023

  2. Katie Reicher on the path to your dream job

    Gepubliceerd: 14-11-2023

  3. Eric Wyatt on what we can learn from corporate chains

    Gepubliceerd: 10-11-2023

  4. Joshua Sharkey on the future of menu engineering

    Gepubliceerd: 7-11-2023

  5. Temoc Morfin on partnering with Pitbull and scaling sensibly

    Gepubliceerd: 3-11-2023

  6. Alisa Cohn on how to grow your leadership to grow our business

    Gepubliceerd: 31-10-2023

  7. Jason Berry on four day workweeks and fruitful partnerships

    Gepubliceerd: 27-10-2023

  8. Keith Benjamin on crafting the vision for a restaurant empire

    Gepubliceerd: 24-10-2023

  9. Bo Davis on restaurateurs building their own tech solutions

    Gepubliceerd: 20-10-2023

  10. Chef Donald Young on building a prolific pop up concept

    Gepubliceerd: 19-10-2023

  11. Katy Casbarian on owning a 100 year old restaurant

    Gepubliceerd: 17-10-2023

  12. Darien Bates on the restaurant digital transformation

    Gepubliceerd: 13-10-2023

  13. Chef Rob Rubba on redefining sustainability

    Gepubliceerd: 10-10-2023

  14. Chris Adams on building a luxury experience

    Gepubliceerd: 6-10-2023

  15. Karen Krasne on building an empire by keeping it simple

    Gepubliceerd: 3-10-2023

  16. New Restaurant Masterclass Part 2: Opening and Exit

    Gepubliceerd: 29-9-2023

  17. New Restaurant Masterclass Part 1: Concept and Construction

    Gepubliceerd: 26-9-2023

  18. D. Brandon Walker on the new model for a successful restaurant

    Gepubliceerd: 22-9-2023

  19. Jesse Cole on becoming a category of one

    Gepubliceerd: 12-9-2023

  20. Kevin King on standing out from the competition

    Gepubliceerd: 8-9-2023

8 / 26

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.

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