506 Episodo

  1. Scaling a Family Business: David Birzon of Snooze

    Publicado: 5/4/2022

  2. A Bulletproof Business Model: Michael Dorf of City Winery

    Publicado: 1/4/2022

  3. The Art of Selling Out: Alex Jacobs, Guto Araki and Joey Rubin of Biite Club

    Publicado: 29/3/2022

  4. The Prince of Portland: Celebrity Chef Gregory Gourdet

    Publicado: 25/3/2022

  5. The Robots Have Arrived: Benson Tsai of Stellar Pizza

    Publicado: 22/3/2022

  6. New Service Standards: Mike Connelly of Urban Plates

    Publicado: 18/3/2022

  7. The Art of Recovery: Isaac Toups of Toups' Meatery

    Publicado: 15/3/2022

  8. The Evolution of Tourism: Rafat Ali of Skift

    Publicado: 11/3/2022

  9. The Rules of the Game: Kim Malek, founder of Salt & Straw

    Publicado: 8/3/2022

  10. Chronicling Our Industry: Andrew Friedman, author and media personality

    Publicado: 4/3/2022

  11. Figuring Out the Future: Jonah Bliss of Curbivore

    Publicado: 1/3/2022

  12. Foundational Support: Clare Reichenbach of the James Beard Foundation

    Publicado: 25/2/2022

  13. Serving Hope: Celebrity Chef Edward Lee

    Publicado: 22/2/2022

  14. The Three Keys: Kevin Boehm of Boka Restaurant Group

    Publicado: 18/2/2022

  15. A Bull-Hearted Brand: Joseph Szala of Vigor Branding

    Publicado: 15/2/2022

  16. Investing in the Future: Chris Hemmeter of Thayer Ventures

    Publicado: 11/2/2022

  17. Lessons in Leadership: Celebrity Chef Robert Irvine

    Publicado: 8/2/2022

  18. Built to Scale: Lance Graulich of Ion Franchising

    Publicado: 4/2/2022

  19. Mind the Gap: Melina Shannon-DiPietro of MAD

    Publicado: 1/2/2022

  20. Success Ain't So Sweet: Mindy Segal founder of Mindy's Bakery

    Publicado: 28/1/2022

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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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