506 Afleveringen

  1. Kurt Zdesar on launching brands like Nobu & Chotto Matte

    Gepubliceerd: 5-9-2023

  2. Gregg Majewski on the formula for repeatable success

    Gepubliceerd: 1-9-2023

  3. Jason Berkowitz on teaching teams and creating compliance

    Gepubliceerd: 29-8-2023

  4. John Cassetta on avoiding insurance pitfalls

    Gepubliceerd: 25-8-2023

  5. Kelli Alldredge on activating our communities

    Gepubliceerd: 22-8-2023

  6. Mark Maynard on lessons from Union Square Hospitality Group

    Gepubliceerd: 18-8-2023

  7. Brad Wise on transforming a bad launch into an epic brand

    Gepubliceerd: 15-8-2023

  8. Niko Viramo on growing a restaurant brand

    Gepubliceerd: 8-8-2023

  9. Casey Cooley on how to successfully launch a restaurant

    Gepubliceerd: 4-8-2023

  10. Chef Brian Duffy on opening over 100 restaurants

    Gepubliceerd: 1-8-2023

  11. Mike Sebazco on the power of a one shift business

    Gepubliceerd: 28-7-2023

  12. Tai Ricci on playing by your own rules

    Gepubliceerd: 25-7-2023

  13. Andrew Lee on the birth and rebirth of a brand

    Gepubliceerd: 21-7-2023

  14. LP O'Brien on building the perfect beverage program

    Gepubliceerd: 18-7-2023

  15. Chris Tripoli on avoiding common mistakes in our industry

    Gepubliceerd: 14-7-2023

  16. Jeff Fenster on creating the next billion dollar brand

    Gepubliceerd: 11-7-2023

  17. Michael Shain on managing the best brands in the world

    Gepubliceerd: 7-7-2023

  18. Matt Smith on how define and execute great marketing

    Gepubliceerd: 4-7-2023

  19. Steve Brown on how to build a restaurant on social media

    Gepubliceerd: 30-6-2023

  20. Joth Ricci on how to make the most of a crisis

    Gepubliceerd: 27-6-2023

9 / 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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