FULL COMP: The Voice of the Restaurant Industry Revolution

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the biggest mistakes operators make when it comes to restaurant marketing—and why most of us are focused on the wrong things. I break down the myth that awareness equals success and explain why understanding your customer's behavior matters more than visibility. We get into the strategies I've used to align with what guests already want, how to create urgency that drives action, and the systems that turn casual interest into consistent bookings.Takeaways:Most restaurant marketing fails because it's built on guesswork.Awareness doesn't pay the rent, behavior does.If it doesn't move a booking, a purchase or return visit, then it's just noise.We want to align with behavior, not alter it.Triggers turn offers into rituals.The fastest money you can make is in the list you already own.Stop chasing strangers while your regulars gather dust.Create experiences that use desire that already exists.If it wouldn't move you, it probably won't move them.Your marketing must move the needle in your business.Chapters00:00 Introduction to Restaurant Marketing Challenges02:44 Understanding Customer Behavior and Marketing Effectiveness05:39 Strategies for Effective Restaurant MarketingIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

I always looked at the big restaurant groups out there with envy. How amazing must it be to own 6, 8, or more locations? At what point do you get rich? At what point do you go from backup dishwasher to brand evangelist. Chef Lisa Dahl has grasped the brass ring. Over the last two decades, she's built a restaurant empire. In today's conversation, we look back on what got her to where she is today and where she's headed next.For more information on the chef and her restaurant group, visit https://www.dahlrestaurantgroup.com/. ____________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if a restaurant wasn't a business—but a way to rebuild a broken city?That's how Robért LeBlanc saw it after Hurricane Katrina. He didn't just open a venue—he created a space to reconnect a fractured community. In this episode, we go deep on how Robért has used hospitality to heal, unite, and inspire. From the ethos behind his post-Katrina nightclub to the values driving his now 350-person company, Robért shares how storytelling, humility, and a culture of ownership have become his ultimate competitive edge. We talk about failure, course correction, and what it really takes to build a team that gives a damn.This isn't just about restaurants. It's about using our work to serve something bigger and why that's never been more urgent.To learn more about his work, visit leblancandsmith.com.____________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I discuss the common pitfalls in restaurant marketing and the importance of having solid systems in place for growth. I emphasize that successful scaling requires a business that can operate independently of the owner and a clear plan for replication. I also share how to test readiness for expansion and highlight the significance of understanding financial metrics before making growth decisions.Takeaways:Most restaurant marketing fails because it's built on guesswork.Growth isn't earned through vision, it's earned through replication.If you can't replicate your profit, you're just cloning chaos.The business must be leader-proof before it can be location-proof.Scaling isn't about momentum. It's about predictability.Walk away from the restaurant for three days and see what breaks.You're building a machine so that you can build your dream.If you don't know your math, then you're scaling fiction.Assign ownership, create documentation, and build your replacement strategy.Tell a friend who's thinking about opening another location.Chapters00:00 Introduction to Restaurant Marketing Challenges02:44 The Importance of Systems for Growth05:38 Testing Readiness for ExpansionIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

What if you could take the precision of fine dining and scale it to millions of people—without diluting the magic?That's the challenge John Karangis has spent a lifetime solving. From the kitchens of Paris and Gramercy Tavern to leading culinary innovation at Shake Shack, John has mastered the art of translating high-end experience into high-volume impact. In this episode, he reveals the playbook behind Shake Shack's wildly successful LTOs, why most “innovation” fails, and how he balances creativity with consistency in a system built for scale. We also explore the emotional drive behind his work—how fatherhood reshaped his leadership, and why humility may be the sharpest tool in his kitchen.For any operator looking to elevate their food without losing their soul, this one hits deep.To learn more about Shake Shack and their culinary innovation, visit shakeshack.com.____________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the best restaurant marketing isn't digital—it's emotional?Giancarlo Pagani has built some of the most talked-about restaurants in LA, not with ads or gimmicks, but with atmosphere.In this episode, we get into the blueprint behind Mother Wolf's success, why frequency—not first-timers—is the real metric to chase, and how to design concepts where guests don't just eat—they escape.This episode is a wake-up call for every operator chasing virality over loyalty.For more on his projects, visit https://motherwolfla.com.____________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the goal wasn't retirement—it was alignment?Derek Coburn spent decades helping high-net-worth clients chase the dream of early retirement. Today, Derek argues for a radical new philosophy: build a life so meaningful, you wouldn't want to retire from it.In this conversation, we dig into the emotional and financial toll of deferring joy, how rethinking retirement can restore time, money, and purpose, and why investing in your relationships, health, and energy yield the greatest ROI. Derek's not pitching escapism—he's showing us how to design a life with nothing to run from. To learn more about his book Let's Retire Retirement, visit https://www.derekcoburn.com/.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the hardest part of change isn't strategy—it's psychology?Mark Politzer walked away from fine dining to lead Norms, a 76-year-old family-style chain deeply rooted in Southern California. Now he's balancing evolution with preservation, trying to modernize a beloved brand without breaking what makes it work. In this episode, we talk about how to lead legacy teams through change, why internal marketing might be your most important job, and how culture becomes competitive advantage when accountability and pride collide.This is for anyone navigating the tightrope of tradition and transformation.To learn more about Norms and their evolving story, visit https://www.norms.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the critical aspects of profitability in the restaurant industry. I emphasize the importance of effective sales training that prioritizes emotional engagement over just product knowledge. I also share actionable strategies to help restaurant teams connect with guests and sell more effectively by using storytelling and developing a genuine belief in the food they serve.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Sales doesn't come from knowledge. It comes from conviction.Guests don't buy facts. They buy feelings.Selling isn't about pressure, it's about believing.The best servers are matchmakers.Curiosity builds connection. Emotion builds belief.Empower storytelling over scripting.If your team isn't trained to feel it, they'll never be able to sell it.Make what's working a daily conversation.Chapters00:00 Introduction to Hospitality Insights01:20 The Importance of Profitability Systems02:45 Transforming Team Sales Training05:42 Empowering Teams for Effective SellingIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Cooper Vaughan didn't plan on being a caterer—he was trying not to be.But what started as a side gig in Lexington, Kentucky, turned into Apiary: one of the most creative and complex hospitality companies in the South. And the key to its success? Reinvention. From fine dining drop-offs during the pandemic to immersive, ticketed culinary experiences that fund a wildly profitable event business, Cooper has found the sweet spot between margin and magic.In this episode, we break down how he scaled a brand that's both financially stable and creatively fulfilling, why most caterers are sitting on unrealized gold, and how personal transformation—spiritual and strategic—became the fuel for business evolution.This isn't just about making money off weddings. It's about turning a redheaded stepchild of the industry into a platform for deep connection, artistry, and long-term impact.To learn more about Apiary and explore their work, visit https://www.the-apiary.com/.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Most people don't make it out of nightlife. Jamey Shirah didn't just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that's redefining what Southern restaurants can be.As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he got wrong in the early days, and the mindset shifts that allowed him to scale with intention. We get into the brand architecture behind concepts like Luella and Little Betty, the systems he uses to replicate culture across locations, and how he built a leadership team that makes bold moves possible.This one's for every operator ready to evolve without losing the edge that made them great.To learn more about Revival Restaurant Group and their growing collection of concepts, visit https://revivalrestaurantgroup.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talk about the importance of internal reflection in the hospitality industry. I believe restaurant owners should build their businesses around their own desires and experiences, instead of constantly trying to guess what customers want. I share some actionable strategies for creating authentic marketing campaigns that truly resonate—by marketing like a fan and designing offers that we, as owners, would genuinely be excited about. For me, alignment and truth in marketing are key to deeper customer engagement and long-term profitability.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Stop guessing what guests want and start solving your own problems.You are your target customer.Design your next event or menu through your own desires.The most profitable thing you can do is build for you.Marketing like a fan creates genuine engagement.Audit your last three campaigns honestly.The right people show up when you build from truth.Create offers that you would buy.Chapters00:00 Introduction to Hospitality Insights01:50 The Importance of Internal Reflection in Marketing03:44 Building for Yourself: The Key to Success07:33 Creating Magnetic Marketing Through AuthenticityIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Dean Neff didn't set out to build the biggest seafood restaurant—he set out to build the most meaningful.At Seabird in Wilmington, North Carolina, Dean's created a model where purpose isn't a marketing angle—it's the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sacrificing profitability.In this episode, Dean breaks down the systems that support a values-driven business, the importance of teaching staff to connect the dots between product and purpose, and why his restaurant runs on more than just service—it runs on story. For any operator wondering if deeper meaning can lead to stronger margins, this episode says yes—and shows you how.To learn more about Seabird and the work he's doing in Wilmington, visit https://www.seabirdnc.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the most powerful list in restaurants isn't about food—it's about influence?William Drew runs the World's 50 Best Restaurants, the ranking that can transform a chef's life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it reveals about the evolving values of the global dining scene. We explore the rise of storytelling over technique, how post-pandemic shifts are impacting who wins, and why French cuisine is no longer the default standard. William doesn't just defend the list—he opens it up. And in doing so, he gives us a rare look into how prestige is created and what it means for the future of restaurants. If you've ever wondered who decides what matters in food—this is that conversation. To learn more about The World's 50 Best Restaurants, visit https://www.theworlds50best.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talked about why we need to rethink loyalty programs in the hospitality industry. To me, loyalty isn't about handing out discounts—it's about creating emotional connections with our guests. I shared how designing programs that reward status and access, rather than just transactions, can help restaurant owners build a real sense of belonging. I also touched on how important it is to involve our team in these programs and why they can serve as powerful marketing tools to boost both engagement and sales.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Loyalty isn't transactional. It's emotional.Discounts don't build loyalty, identity does.Your loyalty program should sell, not just retain.Engagement trumps size every day.Make loyalty a part of service, not a side hustle.Your team is the engine.Audit your current program.Reward it with a feeling of belonging.Chapters00:00 Introduction to Hospitality Insights01:20 Rethinking Loyalty Programs04:43 Building Emotional Connections with CustomersIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Derrick Hayes didn't open a restaurant—he made a promise.Big Dave's Cheesesteaks started in a gas station as a tribute to his father. Today, it's one of the fastest-growing restaurant brands in the country. But the road wasn't easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability nearly broke him. In this episode, Derrick gets real about what it took to turn Big Dave's into a scalable, sustainable business. We talk about how he built a cult following, the lessons he learned about money and margins, and how mentorship changed everything. He's built something big—but he's done it with clarity, culture, and purpose. If you've ever felt like your success is outpacing your systems—this episode is for you. To learn more about Big Dave's Cheesesteaks, visit https://www.bigdavescheesesteaks.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John's path to ownership wasn't fast—but it was intentional. And at Frankie's in Nashville, that intention is baked into every decision: from the way they hire and train, to how they lead, serve, and scale.In this episode, we talk about the risks he refused to take, the systems he uses to keep team culture strong, and the belief that building something worth coming back to is more powerful than just being new. To learn more about Frankie's in Nashville, visit https://www.frankiesnashville.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What does it take to introduce an entire country to a cuisine they've never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country.In today's episode, Ivan breaks down how he created product-market fit where none existed, scaled a culturally unfamiliar concept into a household name, and mastered the economics of an unlimited tasting menu—without racing to the bottom. You'll hear how he used hospitality as a weapon, designed operations for profitability, and built a team that could support explosive growth in both the U.S. and abroad.If you're sitting on an unconventional idea or wondering how to scale in a crowded market, this one's for you. To learn more about Ambar and the group behind one of the most successful Balkan concepts in the world, visit https://www.ambarrestaurant.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of the country's top chefs—all while scaling his own hospitality empire. In this episode, we explore how he turned six years of curated dinners into a blueprint for future generations, the power of mentorship in shaping the industry, and why chasing comfort kills creativity. If you've ever dreamed of turning your work into lasting impact, this is the conversation you've been waiting for. To learn more about his restaurants, the Synergy Series book, and his work with the nonprofit Mentor, visit https://gavinkaysen.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I tackle the current state of SEO and why traditional strategies can be both expensive and ineffective. Instead, I share a smarter approach I call “SEO jacking”—a method that boosts visibility by partnering with established local media and influencers. It's all about giving restaurant owners practical, actionable ways to build their online presence without relying on costly SEO tactics.  Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.SEO is often seen as too expensive or exhausting.Traditional SEO is slow, expensive, and unreliable.Partnering with top-ranking sites is more effective than outranking them.SEO jacking boosts credibility and visibility quickly.Media folks are more likely to write about you after a great experience.Crafting win-win pitches is essential for collaboration.Google wants trusted sources, so borrow their credibility.Visibility can be achieved faster than traditional blogging methods.Chapters00:00 Introduction to Full Comp and Profitability Masterclass01:48 The Relevance of SEO in the Restaurant Industry05:36 SEO Jacking: A New Approach to VisibilityIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical shift—not just in his own life, but in how he runs his restaurants. From zero-tolerance harassment policies to no-shift-drinks rules, Scott's approach flips the industry's toxic culture on its head. In this episode, we dig into how owning his story helped him attract the right people, why he's embraced vulnerability in leadership, and the systems he's built to protect his mental health—and his business. If you're ready to rethink what success in this industry looks like, this is the episode for you.To learn more about Crawford Hospitality and the restaurants that are redefining work-life balance in hospitality, visit https://crawfordhospitality.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose has helped him create a brand that resonates with customers, team members, and franchisees alike. In this episode, we dive into why fandom beats loyalty, how to build an operation that scales without breaking, and how your personal purpose can power your business growth. To learn more about Zunzibar and how they're blending fast casual with a bar-driven experience, visit https://www.zunzibar.com. Chris's story is proof that when you keep it simple and lead with purpose, the result is a brand people don't just visit—they love.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into something I wish I'd learned a lot sooner — how to build a profitable restaurant that doesn't eat you alive. Hustle alone won't cut it. I talk about what it really takes to break free from burnout: shifting your mindset and reconnecting with what genuinely fires you up. When we chase what excites us, we craft experiences our guests can't resist. I share how showing up authentically — in how we engage with folks and how we market our businesses — draws in the right people and keeps them coming back. Because at the end of the day, if you build a restaurant that feeds your soul, it'll feed your bank account too.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.You need to change you and the way you see your restaurant.Design a restaurant that you love.Your best customers don't need a great reason to come back.Stop pushing lazy offers.Write marketing campaigns that would make you come in.Audit your menu and guest experience.Build a brand that you would fall in love with.Engage with customers authentically.Chapters:00:00 Introduction to Full Comp and Profitability Masterclass01:37 Transforming Your Restaurant's Approach to Marketing05:04 Creating Irresistible Experiences for Guests07:41 Engaging with Customers AuthenticallyIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Most restaurants throw new hires into the fire and hope they stick. Cassie Miller, VP of Training at Craveworthy Brands, has built a system that keeps them thriving. In this episode, she reveals why generic training is a recipe for churn, how to build real accountability into your culture, and the simple systems that scaled Craveworthy to 19 brands—and counting. If you're ready to turn your team from chaos into consistency, this episode is your roadmap. To learn how Craveworthy Brands turned training into a secret weapon for growth, visit https://craveworthybrands.com. Cassie's story proves that when you invest in people, they invest in you—and your bottom line.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, and operational clarity. In this episode, we break down why tip strategy is leadership strategy, how transparency builds trust and performance, and what happens when your team feels seen, paid, and empowered. If you think tip management is just about math, this conversation will blow your mind. To learn more about how TipHaus is transforming tip management into a tool for growth, visit https://www.tiphaus.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the importance of understanding restaurant profitability and dialing in effective marketing strategies. I've seen firsthand how so many restaurant owners crush it when it comes to food and service—but really struggle when it comes to the business side of things. I address the common questions I hear all the time around how often to market and whether folks are actually listening. Spoiler alert: they are—but not in the way you think. I push for a shift in mindset: instead of chasing a bigger audience, focus on building a loyal one.You'll walk away with actionable insights on how to communicate more effectively with your guests and why repetition in your marketing messages isn't just helpful—it's essential.Takeaways:You can run a successful restaurant without running a successful restaurant business.Most restaurant owners have great food but struggle with profitability.Marketing doesn't exist in a vacuum; it's a moving parade.Repetition in marketing is compelling, not annoying.Unsubscribes can help filter out uninterested audiences.Focus on cultivating an engaged list of buyers, not just size.Engagement is the key metric, not audience size.Marketing requires consistency and multiple touch points.Your marketing should resonate with what matters to your audience.Plan to reintroduce your story regularly to keep it fresh.Chapters00:00 Introduction to Restaurant Profitability00:55 Understanding Marketing in a Distracted World03:38 The Importance of Repetition in Marketing06:32 Building an Engaged Audience Over SizeIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Jack McGarry has achieved the accolades most of us dream about. He's been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that's not the end of Jack's story. Since hitting the top, Jack has redefined excellence through the lens of bar ownership and has spent the last several years working to become the best owner he can be. Today, we discuss what that looks like in theory and how it manifests itself in practical application. For more information on The Dead Rabbit, visit https://thedeadrabbit.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh perspective Miguel is bringing to restaurant ownership and operations. This is a guy who's scaled to 4 locations in just a couple of years and has financed his growth exclusively through the profits from his active restaurants. Today we discuss how to pick a winner, double revenues, and scale profitability. For more information on Rreal Tacos, visit https://rrealtacos.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses. In this episode, I tackle a really common frustration: pouring time and money into marketing when the real problem is the product itself. I break down the brutal but freeing truth: Marketing is a megaphone, not a magician. I share my own hard-earned lessons on how to stop masking product issues with ads and instead zero in on product-market fit. I explain how to test it, iterate fast, and double down on what works — so you can stop wasting dollars and start selling out seats and dishes naturally.Takeaways:Many restaurants fail to profit because they haven't built a strong business behind great food and service.If your concept doesn't resonate with your target market, no amount of marketing will fix it.True product-market fit shows up instantly — seats fill, dishes sell out, buzz spreads organically.Marketing only amplifies what's already working; it can't create demand where none exists.To find product-market fit, test small, track data, listen to feedback, and iterate constantly.Stop trying to revive your weakest menu items — double down on your best sellers and build on what already works.Once you nail product-market fit, that's the time to scale your marketing and growth.Chapters: [00:17] Why Restaurants Struggle Financially  [01:35] Cathy's Question — Is Marketing the Problem?  [02:00] Product-Market Fit Explained  [04:00] Marketing is a Megaphone, Not a Magician  [06:30] Double Down on What Works If you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Our guests, even our most loyal guests, can cook at home. They don't come to us for nourishment, they come to us for entertainment. Food and beverage done well is performance art and few have done it better than Eleven Madison Park. Today we chat with Natasha McIrvin, former head of the dreamweaver program at EMP. Her job was to build a system that ensured surprise and delight were baked into every guest experience. In our conversation she shares the system she built and the tactics she used to transform servers into the weavers of dreams. To check out what she's working on now visit https://www.thankyou.nyc/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

The numbers tell the story. Statistically, it's nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we're all looking to achieve. In today's conversation, we discuss how to build with intention, the tools to create massive awareness, and the essential elements of a cool concept.  For more information on his restaurant group, visit https://uptownhospitality.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I make the case for connection over content. Because here's the truth: most restaurant owners are focused on chasing new customers when the gold is sitting right in front of them — the people who already love what you do. I dig into how to build deeper relationships with your existing guests by creating personalized experiences and engaging directly. When we stop broadcasting and start actually connecting, that's when the magic happens. I walk through the exact steps to create marketing that feels personal, meaningful, and intentional — the kind of stuff that makes your best customers feel seen, valued, and eager to come back. If you're ready to stop shouting into the void and start turning loyal guests into your biggest advocates, this episode's for you.Takeaways:You can run a successful restaurant without running a successful restaurant business.Marketing isn't about content. It's about connection.Focus on frequency rather than new customer acquisition.Mass content doesn't create loyalty. Connection does.Your guests aren't looking for noise. They're just looking for a reason to come back.Connection comes from direct engagement, not volume.Create personal one-to-one moments with your customers.Your best customers just need a reason to come back.Make a list of your top guests, create that personalized offer.The math on this is compelling.Chapters:00:00 Introduction to Restaurant Profitability01:06 The Importance of Connection in Marketing03:02 Personalized Marketing Strategies for Customer Retention05:55 Actionable Steps for Engaging Your Best CustomersIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that's great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today's conversation we sit down with the chef to discuss how he architected the life and career of his dreams through the intentional peeling away of everything that did not serve him, his team, or the environment. For more information on the chef and his restaurant, visit https://www.oysteroysterdc.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I think we all know that if we follow our passions, we'll get all three. Few stories illustrate this more beautifully than today's guest Chef Karen Akunowicz. In our conversation, she shares her evolution from chef to restaurateur and how momentum is as much an asset as it is a liability. For more information on the chef and her concepts, visit https://www.karenakunowicz.com____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talk about something I think we've gotten backwards in the restaurant industry — loyalty. Too many of us are trying to buy it with discounts and deals. But real loyalty? That comes from connection. I dig into how to move beyond the transactional and start creating experiences that actually mean something to your guests. It's about storytelling. It's about generosity. It's about making people feel like they matter. When you build that kind of emotional connection, you don't need to bribe people to come back — they come back because they want to. And better yet, they tell their friends. If you're looking to turn one-time visitors into lifelong fans, this episode is for you.Takeaways:You can run a successful restaurant without running a successful restaurant business.Most restaurant owners have great food but lack business acumen.Discounts do not drive loyalty; they create transactional relationships.Guests return for the experience, not for discounts.Creating a sense of belonging is key to guest loyalty.Generosity should be intentional and targeted, not random.Memorable experiences lead to word-of-mouth marketing.Identify high-value guest moments for targeted gestures of generosity.Document and share guest stories to enhance marketing efforts.True loyalty is built on experiences, not freebies.Chapters00:00 Introduction to Restaurant Profitability02:03 The Power of Genuine Connection Over Discounts05:51 Creating Memorable Guest ExperiencesIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

What does it take to go from butcher to executive chef at one of the most iconic restaurant brands in the world—without burning out or selling out? For James Bailey of Momofuku Las Vegas, it's not just about talent. It's about patience, identity, and leadership. In this episode, we dive into the real story behind James' rise through the ranks, how his cultural heritage shaped his cuisine, and why self-awareness—not ego—is the most important skill a chef can develop. If you're in this industry for the long game, this conversation will challenge, ground, and inspire you. To experience his work firsthand, visit Momofuku Las Vegas or head to https://momofuku.com____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I think fear is a massive motivator for so many restaurateurs. So many of us fail to make decisions that move us towards what we want because we're busy making decisions that move us away from what we fear. But what happens when what we fear becomes our reality? What does the end of the road look like? As it turns out, it looks like a new beginning. Today we sit down with Chef Jonathan Sawyer who shares his path to success, overcoming massive setbacks, to achieve the life and career of his dreams. For more information on the chef and his restaurant, visit https://www.kindlingchicago.com/ ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Restaurant tech isn't just about bells and whistles—it's about ROI. And no one understands that better than Jeremy Julian. With nearly 30 years in restaurant technology and operations, Jeremy has helped thousands of restaurants plug into tools that actually make life easier and businesses more profitable. In this episode, we explore how to audit your tech stack, which systems give you the biggest return, and the smartest ways to implement change without overwhelming your team. If you've ever wondered where to start—or restart—this conversation will save you time, money, and headaches. To dive deeper into restaurant tech and the future of hospitality systems, check out his podcast, Restaurant Technology Guys, or visit https://restauranttechnologyguys.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

For over 30 years, Michael Mina has dominated the restaurant scene and today we sit down with the chef to find out how. In today's conversation we dive deep into the tactics tools and strategies Michael has developed over decades to acquire talent, develop leaders, scale operations, and ensure profitability. This is a masterclass in restaurant ownership and operations. For more information on the chef and his restaurant group, visit https://www.michaelmina.net/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Most operators are stuck running restaurants. Roger Beaudoin teaches them how to run businesses. A 23-year restaurateur turned global coach and the founder of Restaurant Rockstars, Roger has helped thousands of owners escape burnout by installing the systems, culture, and leadership that scale. In this episode, we break down his approach to profitability, his secret to 96% staff retention, and why the difference between success and struggle often comes down to one thing: mindset. To learn more about Restaurant Rockstars and grab a copy of his book Rock Your Restaurant, visit https://www.restaurantrockstars.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if your restaurant wasn't just a place to eat—but a part of your guest's identity? Kathy and Ben Sidell have mastered the art of emotional branding, turning Salty Girl and Sweet Boy into lifestyle experiences people feel proud to align with. In this episode, we explore how they've built high-volume, high-loyalty concepts without sacrificing soul. From pandemic pivots to product lines, from tinned fish to tins of cookies, Kathy and Ben share what it takes to create businesses that connect, inspire, and thrive—even in the hardest moments. To learn more about Salty Girl and Sweet Boy, visit https://www.saltygirl.com and https://www.sweetboy.com. Their journey proves that the best restaurant brands don't just feed people—they make them feel something.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I break down exactly what it takes to build a recognizable brand and boost profitability through smarter marketing. And I'm not talking about throwing money at ads or posting randomly on social — I'm talking about strategy. Structure. Systems.I dive into how constraints in your marketing — yes, constraints — actually create clarity. I talk about the power of having a clear brand narrative and how leveraging AI can make content creation faster, easier, and way more effective.One of the game-changers I share is working off a monthly theme — keeping your messaging tight and your content consistent. When you focus your story and show up with intention, your audience listens… and they show up.Takeaways:Most restaurant marketing fails due to lack of structure.Tight constraints are essential for effective marketing.Repetition is key to gaining audience attention.Your audience is constantly changing; adapt your marketing accordingly.Creativity thrives within clear boundaries.Use AI to enhance, not replace, your marketing efforts.Build a compelling narrative around your brand.Focus on a monthly theme to guide your marketing.Discipline in marketing leads to momentum.Engage your audience with consistent messaging across platforms.Chapters:00:00 Introduction to Restaurant Profitability02:11 The Importance of Structured Marketing06:00 Creating a Compelling Brand NarrativeIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Most restaurant operators are flying blind—tracking the wrong metrics and chasing problems that don't actually exist. Jim Taylor, founder of Benchmark Sixty, is on a mission to fix that. With decades of experience in operations and a passion for data-driven decision-making, Jim has helped hundreds of restaurants ditch outdated systems and find freedom through smarter analytics. In this episode, we unpack why labor cost as a percentage of sales is broken, how to replace it with real-time productivity metrics, and the simple formula that can make your restaurant more profitable—starting this week.  To learn more about Benchmark Sixty and how his team is transforming restaurant operations through smarter, simpler metrics, visit https://www.benchmarksixty.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Some restaurants chase trends. Lee Maen builds brands that shape them. As co-founder of Innovative Dining Group, Lee has redefined what it means to create restaurants that are as memorable for their vibe as they are for their food. From Sushi Roku to BOA Steakhouse, he's turned hospitality into a high-performance art form—blending ambiance, precision, and consistency across markets and decades. In this episode, we dive into how IDG builds loyalty without relying on celebrity chefs, maintains profit without sacrificing soul, and scales without losing what made it special in the first place. To learn more about Innovative Dining Group and their iconic concepts, visit https://innovativedining.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into one of the biggest blind spots in our industry: the real reason guests walk through our doors. Most restaurant owners think we're selling food or service — but that's not it. What we're actually selling is transformation. People come to us because they want to feel something — connection, escape, celebration, comfort. When you start to understand the emotional and experiential shifts you're providing, your entire approach to marketing changes. I lay out how to identify the transformation your restaurant offers and how to communicate that clearly to your guests. When you stop selling tasks and start selling outcomes, revenue follows. This one's about shifting your mindset so you can grow smarter, not just harder.Takeaways:Most restaurant owners are selling food, but successful ones sell transformation.The clarity of the promise is crucial for growth.People buy experiences, not just products.Identify the memorable moments in your dining experience.Transformational marketing can lead to higher prices and customer loyalty.Define the transformation your restaurant provides.Map out your unique process for delivering that transformation.Price based on outcomes, not inputs.Marketing should reflect the emotional resonance of your brand.Engage your team in understanding the transformation you offer.Chapters:00:00 Introduction to Restaurant Profitability01:12 Understanding Revenue Ceilings and Transformation02:39 The Shift from Selling Products to Selling Experiences04:06 Defining and Delivering Transformation05:32 Marketing the Transformation EffectivelyIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that's what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national brand in a matter of years. Today we discuss how his brands have evolved to reach a national stage and how he's had to evolve as an entrepreneur and chef in response. For more information on the chef and his brands, visit https://citygroceryonline.com/.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Burnout isn't about working too much—it's about what drains you. Anese Cavanaugh has spent the last two decades helping leaders master their Intentional Energetic Presence (IEP) to create thriving, engaged teams without running themselves into the ground. Her work with Zingerman's and top companies worldwide has proven that energy, not time, is our most valuable resource. In this episode, we dive into the real cause of burnout, how leaders unknowingly drain their own teams, and the small shifts that create massive impact. If you want to lead with more energy, influence, and authenticity, this episode is a game-changer. To learn more about Intentional Energetic Presence (IEP) and how to lead without burnout, visit https://activechoices.com/. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I get into something most restaurant owners overlook — branding. Look, great food is the baseline. It gets you in the game, but it's not what keeps the dining room full. What really moves the needle is a compelling brand story — something that makes people feel seen, understood, and part of something bigger than just a meal. I walk through how to build that kind of connection with your guests. From shaping your brand identity to refining your marketing efforts, I lay out the strategies that drive traffic and build loyalty. If you're ready to stop being “just another restaurant” and start standing out in a crowded market, this one's for you.TakeawaysMoney is the primary problem for restaurants.Great food is expected; branding is essential.Diners need a reason to care beyond the plate.A restaurant's brand should evoke feelings of belonging.Compliments do not equate to customer conversions.Stories about the restaurant are crucial for marketing.Reframe your restaurant's concept to attract the right audience.Audit your brand from a stranger's perspective.Identify ways your brand can stand out beyond food.Building a memorable experience is key to success.Chapters00:00 Introduction to Restaurant Profitability02:06 The Importance of Branding in Restaurants06:00 Building a Memorable Restaurant ExperienceIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Great food gets guests in the door, but a great team keeps them coming back. Shawn Gawle, the awarded chef behind Camaraderie, has mastered the art of creating exceptional dining experiences by prioritizing mentorship, culture, and intentional leadership. In this episode, we explore Shawn's journey from celebrated chef to chef-owner, how his philosophy of shared success shapes his restaurant, and the innovative ways he's redefining hospitality. If you're looking for practical insights on building a thriving team and unforgettable guest experiences, this episode is for you. Be sure to check out Camaraderie.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

The fires have dramatically altered LA's real estate market, creating both challenges and opportunities for restaurant owners. Real estate expert Dan Fagan shares insider knowledge on where the best opportunities are now, how to negotiate stronger lease terms, and how consumer behavior is reshaping restaurant site selection. Whether you're looking to relocate, expand, or secure better lease terms, this episode provides the playbook for making smarter real estate moves.This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA's restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Most restaurants accept drama and dysfunction as part of the business—but what if eliminating them was the key to higher profits and better retention? Lisa Schultz, Managing Partner of Zingerman's Roadhouse, has spent the last 20 years proving that culture is the real secret to success. By implementing no-drama leadership, open-book finance, and employee empowerment, she's built a restaurant where people don't just show up for a paycheck—they show up to be part of something bigger. In this episode, we explore how to build a drama-free workplace, get employees to think like owners, and create a sustainable, profitable restaurant culture. If you've ever struggled with turnover, toxic teams, or disengaged staff, this conversation is for you. To learn more about Zingerman's Roadhouse and their culture-first approach to hospitality, visit https://www.zingermansroadhouse.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars