506 Episodes

  1. Embracing the Suck: Lindsay Tusk of Quince

    Published: 2/2/2021

  2. The View from the Top: Celebrity Chef Brooke Williamson

    Published: 1/29/2021

  3. The Blueprint for a Successful Restaurant: Susan Sarich of SusieCakes

    Published: 1/26/2021

  4. Leading By Example: Chef Greg Baxtrom of Olmsted

    Published: 1/22/2021

  5. Mindful Management as a Catalyst for Growth: Andy Hooper of &pizza

    Published: 1/19/2021

  6. The Keys to Expansion During a Pandemic: Justin Rosenberg of Honeygrow

    Published: 1/15/2021

  7. The New Breed of Restaurateur: Camilla Marcus of West~Bourne

    Published: 1/12/2021

  8. Lessons In Leadership: Howard Solomon of Solomon 2.0

    Published: 1/8/2021

  9. The Future of Food Media: Antonio Diaz of Life & Thyme

    Published: 1/5/2021

  10. FULL COMP: 2021 MEDIA UNIVERSE

    Published: 1/1/2021

  11. FULL COMP Season 3 Trailer

    Published: 12/29/2020

  12. Season 2: My Favorite Lessons

    Published: 12/25/2020

  13. Using Wine as a Tool for Change: Julia Coney of BlackWineProfessionals

    Published: 12/22/2020

  14. Building a Brand to Create an Empire: John Seymour of Sweet Chick

    Published: 12/18/2020

  15. Taking the High Road: Saru Jayaraman of One Fair Wage

    Published: 12/15/2020

  16. The McDonald's of Nutritious Food: Sam Polk of EveryTable

    Published: 12/11/2020

  17. The Restaurateur of Tomorrow: Irene Li of Mei Mei

    Published: 12/8/2020

  18. The $50 Million Deli: Ari Weinzweig

    Published: 12/4/2020

  19. The Business of Bravery: Robert Egger, founder of the LA & DC Kitchens

    Published: 12/1/2020

  20. The Education of a Celebrity Chef: JJ Johnson founder of Field Trip

    Published: 11/27/2020

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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.