506 Episodes

  1. Changing with the Times: Katie Poppe of Blue Star Donuts

    Published: 6/14/2022

  2. Mastering Soft Skills: Carrie Luxem of Restaurant HR Group

    Published: 6/10/2022

  3. Creating a Perfect Partnership: Chef Amber Caudle, Cindy Van Pelt & Beth Hannemann of Source Collab

    Published: 6/7/2022

  4. You Can't Do It Alone: Matt Rolfe of Westshore Online

    Published: 6/3/2022

  5. The Future of Food Halls: John Kolaski of K2 Restaurants

    Published: 5/31/2022

  6. Owning Your Market: Gavin Kaysen of Soigné Hospitality Group

    Published: 5/27/2022

  7. The Millennial Mastermind: Jon Neidich of Golden Age Hospitality Group

    Published: 5/24/2022

  8. Tackling Trends: Shawn Lalehzarian of The Red Chickz

    Published: 5/20/2022

  9. Setting the Standard: Suzanne Goin of AOC

    Published: 5/17/2022

  10. The Backwards Franchise Model: Liz Solomon of King David Tacos

    Published: 5/13/2022

  11. Learning How to be the Best: Mario Del Pero of Dom Food Group

    Published: 5/10/2022

  12. Essential Elements of Successful Leadership: Raji Sankar of Choolaah Indian BBQ

    Published: 5/6/2022

  13. Divide and Conquer: Michael Mina and Patric Yumul of the Mina Group

    Published: 5/3/2022

  14. Profit First & The Art of Delegation: Bestselling Author Mike Michalowicz

    Published: 4/29/2022

  15. Personal Growth is Professional Growth: Madelyn Alfano of Maria's Italian Kitchen

    Published: 4/26/2022

  16. Taking the Retail Market by Storm: Billy Bosch of Iconic

    Published: 4/22/2022

  17. The Food in Mouth Strategy: T.K. Pillan of Veggie Grill

    Published: 4/19/2022

  18. The Leadership Required to Scale: David Dressler of Tender Greens

    Published: 4/15/2022

  19. The Business of Being a Chef: David LeFevre of Simms Restaurants

    Published: 4/12/2022

  20. An Old Restaurant with New Tricks: Matt Kirschner of Red Knapps Dairy Bar

    Published: 4/8/2022

15 / 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.