506 Episodes

  1. Olivier Rassinoux on turning around and scaling up restaurant groups

    Published: 9/13/2024

  2. Jesse Cole on becoming a category of one

    Published: 9/6/2024

  3. John Haggai on the leadership skills needed to grow a brand

    Published: 9/3/2024

  4. Kyle Ewing on mastering menu design

    Published: 8/30/2024

  5. Francesco Zimone on importing and scaling a prolific restaurant brand

    Published: 8/27/2024

  6. Cody Pruitt on the business plan for a blockbuster restaurant

    Published: 8/23/2024

  7. Scott Lawton on the blueprint for becoming a restaurant lifestyle brand

    Published: 8/20/2024

  8. Bob Spivak on building a Hollywood hotspot and scaling it nationally

    Published: 8/16/2024

  9. Michael Ungaro on what it takes to run a profitable 3,000 seat restaurant

    Published: 8/13/2024

  10. Andrew Glantz on harnessing the power of “cause-marketing”

    Published: 8/9/2024

  11. Luke Reyes on how narrowing focus leads to profitable restaurants

    Published: 8/6/2024

  12. Hamed Mazrouei on transforming your POS data into a marketing machine

    Published: 8/2/2024

  13. Jack Sanders on building a raving fans

    Published: 7/30/2024

  14. Weesie Newton on how to truly step away from day to day operations

    Published: 7/26/2024

  15. Brandon Boudet on mastering second generation concepts

    Published: 7/23/2024

  16. Follow These Steps to Scale Your Restaurant

    Published: 7/20/2024

  17. Kassady Wiggins & Sammy Monsour on scoring a lucrative cookbook deal

    Published: 7/19/2024

  18. Sujan Sarkar on elevating cultural cuisine for the masses

    Published: 7/16/2024

  19. Anthony Mangieri on the path from restaurants to the grocery aisle

    Published: 7/12/2024

  20. Duke Harten on how to go viral on social media

    Published: 7/9/2024

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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.