506 Episodes

  1. Best Practices from the Best Restaurants [PART 1]: David Ross, Brian Seitz & Chef Anthony Hamilton of Restauranttopia

    Published: 8/31/2021

  2. Restaurant Marketing That Works: Matt Plapp of America's Best Restaurants

    Published: 8/27/2021

  3. The Future of Fine Dining: Jenner Tomaska & Katrina Bravo of Esmé

    Published: 8/24/2021

  4. Sustainable Profits: Zuleyka Strasner of Zero Grocery

    Published: 8/20/2021

  5. Work On Your Restaurant, Not In It: Snoop Dillard of Escobar

    Published: 8/17/2021

  6. The Alcohol Free Movement: Julia Bainbridge author of Good Drinks

    Published: 8/13/2021

  7. Figuring Out Today What Matters Tomorrow: Ron Shaich founder of Panera Bread

    Published: 8/10/2021

  8. Creating the Jobs They Want: Gabriel Cole of Just Fare

    Published: 8/6/2021

  9. Go Small to Get Big: Ed Szymanski & Patricia Howard of Dame

    Published: 8/3/2021

  10. The Future of Farm to Table: Loren and Lisa Poncia of Stemple Creek Ranch

    Published: 7/30/2021

  11. Leaning in to the Life You Want: Celebrity Chef Claudette Zepeda of Vaga Restaurant & Bar

    Published: 7/27/2021

  12. Beverage Trends Mirroring Social Trends: Sahra Nguyen of Nguyen Coffee Supply

    Published: 7/23/2021

  13. Mastering Delegation & The Blueprint for Excellence: Cameron Herold of the COO Alliance

    Published: 7/20/2021

  14. Moving Towards Sustainability: Anthony Myint of Zero Foodprint

    Published: 7/16/2021

  15. Turning a $3000 Investment Into a Billion Dollar Company: Ken Grossman, founder of Sierra Nevada Brewing

    Published: 7/13/2021

  16. Doubling Down on Industry Fundamentals : Dustin Valette of The Matheson

    Published: 7/9/2021

  17. Scaling Core Values: John Cappasola, CEO of Del Taco

    Published: 7/6/2021

  18. Single Location to International Brand: Mark Kelegian of Randy's Donuts

    Published: 7/2/2021

  19. Mastering Management During a Labor Crisis: Ken McGarrie, author

    Published: 6/29/2021

  20. A Hard Look in the Mirror: Jason Vincent of Giant

    Published: 6/25/2021

19 / 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.