FULL COMP: The Voice of the Restaurant Industry Revolution
Un pódcast de Josh Kopel
506 Episodo
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Changing with the Times: Katie Poppe of Blue Star Donuts
Publicado: 14/6/2022 -
Mastering Soft Skills: Carrie Luxem of Restaurant HR Group
Publicado: 10/6/2022 -
Creating a Perfect Partnership: Chef Amber Caudle, Cindy Van Pelt & Beth Hannemann of Source Collab
Publicado: 7/6/2022 -
You Can't Do It Alone: Matt Rolfe of Westshore Online
Publicado: 3/6/2022 -
The Future of Food Halls: John Kolaski of K2 Restaurants
Publicado: 31/5/2022 -
Owning Your Market: Gavin Kaysen of Soigné Hospitality Group
Publicado: 27/5/2022 -
The Millennial Mastermind: Jon Neidich of Golden Age Hospitality Group
Publicado: 24/5/2022 -
Tackling Trends: Shawn Lalehzarian of The Red Chickz
Publicado: 20/5/2022 -
Setting the Standard: Suzanne Goin of AOC
Publicado: 17/5/2022 -
The Backwards Franchise Model: Liz Solomon of King David Tacos
Publicado: 13/5/2022 -
Learning How to be the Best: Mario Del Pero of Dom Food Group
Publicado: 10/5/2022 -
Essential Elements of Successful Leadership: Raji Sankar of Choolaah Indian BBQ
Publicado: 6/5/2022 -
Divide and Conquer: Michael Mina and Patric Yumul of the Mina Group
Publicado: 3/5/2022 -
Profit First & The Art of Delegation: Bestselling Author Mike Michalowicz
Publicado: 29/4/2022 -
Personal Growth is Professional Growth: Madelyn Alfano of Maria's Italian Kitchen
Publicado: 26/4/2022 -
Taking the Retail Market by Storm: Billy Bosch of Iconic
Publicado: 22/4/2022 -
The Food in Mouth Strategy: T.K. Pillan of Veggie Grill
Publicado: 19/4/2022 -
The Leadership Required to Scale: David Dressler of Tender Greens
Publicado: 15/4/2022 -
The Business of Being a Chef: David LeFevre of Simms Restaurants
Publicado: 12/4/2022 -
An Old Restaurant with New Tricks: Matt Kirschner of Red Knapps Dairy Bar
Publicado: 8/4/2022
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.
