Podcasts about Restaurant management

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.Today I dig into what customer loyalty really means and why so many programs miss the mark. Loyalty is not about discounts. It is about access, recognition, and the feeling of being valued. I break down how small moments of surprise and genuine connection can drive more repeat visits than any points system. If you want your guests to come back more often and spend more when they do, these strategies will help you build relationships that last. TakeawaysLoyalty should be about access, not just perks.Recognition is key to building emotional equity.Surprise elements in loyalty programs enhance customer engagement.Creating thresholds in loyalty fosters a sense of belonging.Handwritten notes can significantly improve customer relationships.Loyalty programs should focus on privilege rather than discounts.Emotional economics can drive customer loyalty effectively.Regulars should feel special through personalized experiences.Surprise and delight can differentiate your restaurant from competitors.Tracking changes in loyalty strategies can reveal valuable insights.Chapters00:00 Introduction to Hospitality Insights01:26 Rethinking Customer Loyalty05:48 Creating Emotional Connections with GuestsIf 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.

Santiago Lastra's story is unlike any other in modern food. Raised in chaos, forged through global kitchens, and shaped by an obsessive drive to master his craft, he built KOL — one of London's most original, Michelin-starred restaurants — by combining Mexican soul with British ingredients.In this conversation, Santiago reveals how adversity, identity, discipline and extreme curiosity shaped both him and his restaurant. This episode is about far more than food — it's about reinvention, resilience, and the psychology behind elite creativity.=============ON THE MENU =============

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 a problem I see all the time in our industry: identity drift. When your purpose, priorities, and daily practices stop lining up, the entire business starts to wobble. I walk through the identity compass and show how it helps you get centered again so you can make decisions that actually move the restaurant forward. If you feel pulled in a hundred directions or unsure why your growth has stalled, this conversation will help you refocus on what matters and clear out the noise holding you back.  TakeawaysYour purpose isn't a tagline. It's a compass for every decision.Priorities reveal your real beliefs; budgets and calendars are your true mission statements.What you invest in is what you believe.The real mission statements are lived through repetition.Burnout isn't caused by effort, it's caused by confusion.Alignment gives your effort direction.Start by writing your restaurant's one line purpose.Audit your spending to match your purpose.Add a branch head question for pre-shift lineups.Eliminate one tactic that isn't serving your compass.Chapters00:00 Introduction to Full Comp and AI Toolkit01:55 Understanding Identity Drift in Restaurants05:45 The Identity Compass: Purpose, Priority, and Practice07:34 Practical Steps for Realignment and ImprovementIf 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.

Today's poddy is sponsored by Square. Square is the all-in-one restaurant tech platform designed to streamline operations and give hospitality business owners the time back to focus on growth. Square is Big In Restaurants - which is the name of its latest UK marketing campaign - offering everything you need for day-to-day service, including Square's payments, point of sale and reporting capabilities. Whether you're a single-location FSR, a multilocation QSR, a bar or a multi-concept restaurant, improve the flow of orders and find more ways to keep profit in your pocket. For more information visit 

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 toughest parts of leadership: firing. I explain why it isn't a failure but a form of maintenance that protects your team, culture, and long-term success. You'll learn how to identify performance issues early, make fair and informed decisions, and create a system that supports accountability without losing empathy.  TakeawaysFiring should be seen as maintenance, not failure.Keeping mediocre managers can be more costly than firing them.Performance management is about diagnosing issues before dismissing employees.Not every performance problem is a people problem; sometimes it's about systems.Clarity, capability, and care are key factors in employee performance.Firing protects standards and culture, not just punishes individuals.Every firing should lead to a review and improvement of systems.Documenting what broke helps prevent future issues.Refining roles is more important than simply refilling them.Share insights about firing practices to help others in similar situations.Chapters00:00 Introduction to Restaurant Success Strategies01:02 Understanding Employee Performance Management05:44 Implementing Effective Firing PracticesIf 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.

You can have a packed dining room and still be bleeding money, and most owners don't realize it until it hurts. The real problem isn't that you're not busy, it's that you're guessing which hours actually pay the bills instead of looking at what the numbers are quietly trying to tell you. In this episode, I walk you through a simple 5-minute daily habit that shows you exactly which shifts are truly profitable and which ones are just keeping the lights on. You'll see how to spot your strongest dayparts, where labor is quietly eating your margins, and where small adjustments in hours, staffing, or promos could pay off big. By the end, you won't just feel busy, you'll know, in black and white, when your restaurant actually makes money. What You'll Learn

Jun Tanaka, the renowned chef and owner of The Ninth in London, delves into his unique perspective on restaurant culture, emphasizing the importance of atmosphere, customer connection, and team cohesion over simply outstanding food. He shares memorable experiences from his time at legendary kitchens like Le Gavroche and under chefs such as Marco Pierre White, revealing how those influences shape his approach today. Discover the essence of making a restaurant transcend its menu, the value of sincere guest interactions, and how to cultivate a favorite dining spot for both patrons and the team. Whether you're a foodie, a budding restaurateur, or someone passionate about leadership and culture, Jun's reflections promise valuable takeaways. ============= ON THE MENU ============= 

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 one of the most overlooked parts of running a successful restaurant—the lease. I explain how rent isn't just an expense but a performance metric that can shape your entire business. You'll learn how to negotiate from a position of strength, build better relationships with landlords, and know when walking away is the smartest move for your bottom line.  TakeawaysYour lease can bankrupt you while you're succeeding.Treat rent as a performance metric, not a bill.Negotiate from proof, not panic.Investors don't ask for discounts, they ask for upside.A bad lease with great sales is just a trap.Know when to walk away and leave rich.Highlight every clause that changes over time.Schedule a lease review with your accountant, not your landlord.Your landlord is your most dangerous business partner.Share this with an owner still negotiating like a tenant.Chapters00:00 Introduction to Restaurant Success Strategies01:52 Understanding the Lease as a Business Tool05:39 Negotiation Tactics for Restaurant OwnersIf 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.

Utter joy sitting down with the G.O.A.T

Espresso is proudly powered by our sponsor, Unleashed!  1. Wait…what is Unleashed? Unleashed is inventory management software – but not the boring kind. It doesn't just track stock...it connects seamlessly with your finance tools, eCom platforms, and CRM. That means one smooth system from sales to stock to cash. We use it daily at Islands, and honestly? Total game changer.  2. Why foodie founders love it Unleashed helps you slash admin time and stay laser-focused on your margins. Know exactly where your costs are, what's selling, and how your cash flow's looking (because yes, cash is still king).  3. Trusted by the best in FMCG From Candy Kittens and Tiny Rebel to TRIP, Tarquin's Gin, Three Spirit, Minor Figures, The Turmeric Co., and Volcano Coffee - some of your favourite challenger brands are scaling with Unleashed. If they're using it, you know it's the real deal.  4. Fancy a chat? Book a quick call with the Unleashed team here  https://calendly.com/unleashed-sales-team/discovery-call-with-unleashed-hungry  5. Try it for less Get 50% off your first 3 months if you choose to subscribe. You'll wonder how you ever managed without it  https://www.unleashedsoftware.com/ ************************ Audio Snippet I also had a thought around the sponsor mention on the audio – just a small script update that could make it feel even more natural and seamless. If you're up for it, it'd just be a quick re-record on your end and apply to future episodes.  "Unleashed inventory management software are giving you the first 3 months of your subscription at 50% off. They're supply chain gurus with inventory management that links up with your eCom, accounting, and CRM. At Islands, it's helped us cut admin in half and given us real clarity on margins by keeping us on top of stock. And it's not just us. Brands like Candy Kittens, Tarquin's Gin, Minor Figures, and TRIP all use Unleashed, and I reckon you should too. So, head on over to unleashedsoftware.com to grab your 3 months half price and see what all the fuss is about.  Espresso is proudly powered by our sponsor, Unleashed!

unforgettable conversation. Chef and writer Jeremy Lee — the beloved face of Quo Vadis in Soho — takes us deep into the story of modern British cooking, creativity, and the art that connects them all. From Elizabeth David's revolutionary food writing to Fergus Henderson's nose-to-tail philosophy, Jeremy paints a vivid picture of how Britain's culinary culture transformed from postwar blandness to global influence.Along the way, he recalls his early years with Terence Conran, the visionary designer who turned dining into an art form, and shares intimate memories of icons like Anthony Bourdain, AA Gill, and Alastair Little — the “rockstar chef” who changed everything.Full of warmth, humour, and wisdom, this episode explores how food, design, and storytelling intertwine to create culture — and why the best meals are still about generosity, imperfection, and joy.If you care about British food, restaurant history, creativity, or the people who built the scene we know today — this is a must-watch. =============================================

DIRTEA isn't just another wellness brand selling mushroom powder. It's a behavioural-science masterclass — an experiment in habit formation, storytelling, and modern ritual.Founded by brothers Simon and Andrew Salter, DIRTEA turned ancient adaptogens into a luxury lifestyle — one that sits perfectly between neuroscience, self-optimisation, and social identity. Their rise wasn't built on ads or hype, but on behavioural insight — understanding how humans build rituals, seek belonging, and buy into meaning.===============

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

"The food is like almost the last piece of the puzzle." So says acclaimed chef Tom Brown, who joins us to peel back the layers of London's vibrant food scene and his own culinary philosophy. From his 'Willy Wonka' creative process at The Capital, where dishes like his crab custard defy expectation, Brown reveals that true restaurant success hinges on 'setting, service, food'  a lesson from Marco Pierre White. He shares his journey from Cornwall to making Hackney home with Cornerstone where he soaked up all the sage wisdom of legend Nathan Outlaw. Tom has always been driven by the belief that "if you do something good, people will come." He finds solace in solo dining at places like Shoreditch's Navy Clubs, emphasizes the "business of happiness," ensuring guests leave feeling better than when they arrived. He delves into his obsession with oysters, learning their 'terroir' from Irish farmers, and the art of fish butchery inspired by Josh Niland. This episode is a masterclass in relentless improvement, drawing parallels between culinary reinvention and the evolution of bands like Arctic Monkeys, all while navigating the tight margins and evolving landscape of modern hospitality. =============================================

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 how to turn restaurant events into true profit centers instead of simple marketing stunts. I explain why events should be treated as products with clear margins and measurable results, and how that mindset shift can transform your bottom line. I walk through the systems I use to plan, price, and evaluate events so they drive both revenue and brand loyalty.  TakeawaysEvents should make money twice: at the ticket sale and through repeat customers.A great event is a product with a defined cost and profit margin.Hope is not a strategy; measurement is essential for success.Predictability in events leads to increased profitability.Full rooms do not guarantee profit; focus on fat margins instead.Every event should have a clear conversion goal.Delete 'awareness' from marketing vocabulary; prioritize revenue.Audit past events to understand profitability.Create a 12-month event calendar with repeatable, profitable events.Reprice events for margin, not just fill rate.Chapters00:00 Introduction to Restaurant Marketing Strategies01:50 Transforming Events into Profit Centers05:44 Actionable Steps for Event ProfitabilityIf 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.

JOIN Our FREE Facebook Group today: https://www.facebook.com/groups/10075401142519206How to Get Your Restaurant staff to Follow the Cleaning Checklistou don't have a cleaning problem — you have a management problem.In this video, I break down why your team keeps ignoring the cleaning checklist, and how to fix it for good.We'll cover:Why checklists stop working after 3 daysHow to inspect what you expectThe system we use at Mattenga's to keep stores consistently cleanHow to build habits instead of headachesIf you're tired of repeating yourself, this will change how you manage your restaurant.

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 how to market restaurants more effectively by treating each service as its own unique offering. I explain why lunch, dinner, and brunch each need clear promises and tailored marketing, and how productizing those services can transform customer acquisition. I break down the phased approach I use to launch them and the strategies that actually move the needle on performance. TakeawaysEach service is a standalone product with a single obvious promise.Lunch is not just food earlier; it's a promise of speed and certainty.Different services cater to different customer needs and experiences.Your website should route customers to the service they want.Marketing should focus on one service at a time for better results.Creating a clear offer and ritual for each service is essential.Measure the success of your marketing efforts consistently.Product market fit is crucial for customer acquisition.Awareness builds on the momentum of a strong service offering.Tailor your marketing message to fit into customers' lives.Chapters00:00 Introduction to Restaurant Marketing Strategies01:49 Understanding Different Service Times05:39 Productizing Each Service for Success08:51 Implementing and Measuring Marketing StrategiesIf 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.

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

This conversation with Seth Godin explores the difference between strategy and tactics, why most brands confuse the two, and how true marketing is about the product and story itself—not just promotion. Seth unpacks how systems shape behaviour, often invisibly, and how founders can break or reframe those systems to create new opportunities.The episode dives into the idea of customer traction and feedback loops—how the right audience, story, and channel can make or break a product. Seth illustrates with examples from Patagonia, Dyson, Apple, Prince Spaghetti, Tony's Chocolonely, Innocent Drinks, and Scharffen Berger Chocolate—showing how successful brands win by embedding meaning, status, and culture into their strategy, not just chasing tactics.Creativity and consistency are also central themes: Seth argues professionals “ship” every day, rather than waiting for inspiration, citing musicians and artists like Miles Davis, Rolling Stones, David Bowie, and Patti Smith. He frames origin stories as self-fulfilling—founders must choose a productive story that drives them forward.At its core, the episode is about seeing differently: spotting the hidden systems we operate in, distinguishing tactics from strategy, and building stories that compound over time. The conversation blends behavioural economics, culture change, and practical examples into a playbook for founders who want to grow brands that matter. ==============================================

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 strategies for boosting restaurant profitability without raising prices. I explain why it's so important to see restaurants as providers of time slots rather than just food and beverage, and how that shift impacts service. I share why the first 20 minutes of the guest experience matter most, plus the tactics I use to improve pacing, satisfaction, and table turns.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 Success01:21 Reframing Restaurant Profitability02:51 Understanding Time as Inventory05:45 Optimizing Service for ProfitabilityIf 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.

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

How do we ACTUALLY save restaurants from closing?The UK government aren't gonna save hospitality… but Marco Pierre White and Pan Koutlakis think they have the answer with Eat Club.Restaurants.It's easier than you think to save your restaurants.Are you going to be your neighbor?What's FUCKING MENTAL is most punters don't even know.This cataclysmic earthquake is brewing in the background.Behind the warm hug of hospitality hides the cold bite of fear.You revel in merriment, operators reel in morbid fear.Fear of closure. Fear of NI increase. Fear.In the dining room, your giggling gaggle laughs over languid luncheon.In the back room, the howling fantods scream up operators' bones.Think of your favourite restaurant for one second… do you realise how scary it is right now?ON THE MENU:From Cafe to Nightclub GM at 19: Eat Club's GenesisBehavioral Science & Social Proof in NightclubsVolume is Everything: Why Restaurant Capacity MattersReframing the Question: Growth vs. Cost-Cutting MindsetProduct Market Fit: Why Restaurants are Quiet Mid-WeekWhat is Eat Club? Dynamic Pricing for RestaurantsThe "Trough of Sorrow": Building Eat Club Through COVIDLessons from a Montenegrin Boss: Relentless Work EthicThe Challenge of Scaling: From 12 to 100+ EmployeesTech Insights for Restaurants: Customer Lifetime ValueDynamic Pricing Objections: Why People Don't Get ItDynamic Pricing & The Human Element in SalesMarco Pierre White: Early Investor & Eat Club AmbassadorMarco Pierre White on Brand vs. Business: Fill Those TablesArbitrary Pricing: Why Dynamic Pricing is Essential  Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: fillmytables@eatclub.co.uk

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

Ladies and laddies, Rory & Osh in one poddy.That is all.ON THE MENU:Scale Kills Magic: Why The Devonshire Will Never Open A Second SiteWhy Restaurants Must Think About “Cost of Entertainment Hour” + “why skint kids spend loads on video games”The Devonshire Hiring Strategy: Hire people who think like we think… “hiring your mates is an underrated hiring strategy”Broken Fork + Silent Irritants Rule: “Your Job is to ANNIHILATE Silent Irritants”Amazon Primeification of Pulling Pints: “…Marketing spends too much time amplifying positives vs. reducing negatives”What Standing in Queues teaches us about folly of consumer research… “if it's felt not thought, therefore it's not said”How Pub Seating Arrangements can improve Train Journeys… “you still feel seen and welcome if you're leaning on an edge”The Danger of The Internal Four Walls: “Use your eyes like you've never used them before”How to Make Your Pub Busy + Do Things That Don't Scale… “literally walk around your pub or restaurant and buy punters pints”How to create a BRANDQUAKE… “never forget the impact of human to human interactions”The Busy Rule: “If you can't be good when you're busy, you can't be good when you're not busy”Customer Acquisition vs. Customer Retention… “brands spend way to much time on customer acquisition vs. customer retention”Why Estate Agents don't let buyers speak to sellers + “why watering your garden plants increases the chance of selling your house”Waitrose's Inversion Communications Rule… “NEVER FORGET…what you don't do is also a form of communications”Tommy Hilfiger Bullshit Rule: “necessary level of bullshit for a necessary level of expenditure”Silent Irritants vs. Silent Pleasantries: how to use behavioural variability to make your customers incredibly happyDifferentiation requires something incredibly random… Rolls Royce Umbrellas in the car  ==============================================

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 share effective strategies for restaurant marketing and team engagement. I talk about the importance of aligning team goals with personal motivations and introduce the GWC framework to evaluate whether team members truly understand their role, want to succeed in it, and have the capacity to deliver. I also highlight why consistency in training and communication is so critical for creating a productive environment and achieving lasting results. Takeaways:Most restaurant marketing fails because it's built on guesswork.Get the team excited about goals that move the needle in their lives.Meetings should enroll people in a game worth playing.Procedures don't move people; purpose does.Behavior changes without micromanagement when aligned with purpose.The GWC framework helps assess team alignment.Aligning outcomes with team members' goals fosters motivation.Consistency in training leads to lasting results.Daily reminders can turn ideas into habits.Track one behavior for seven days to see results.Chapters00:00 Introduction to Full Comp and Restaurant Marketing00:57 Engaging Teams with Meaningful Goals02:40 The GWC Framework for Team Alignment05:31 Implementing Consistency for Lasting ResultsIf 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.

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

In this episode of the Hungry Podcast, Henrik Grim, co-founder of Mimo, sits down to share the lessons he's learned from scaling startups, investing in brands, and navigating the brutal realities of cash flow. From his early days at iZettle and Spotify to launching Mimo, Henrik traces the path that shaped his approach to building companies with purpose and resilience.He explains why cash flow is the make-or-break factor for consumer brands, how raising money is more of an art than a science, and why Sweden's cultural DNA — rooted in the “Law of Jante” and flat hierarchies — has influenced the way startups are built. Henrik dives into what sets apart the businesses that succeed, from customer obsession and competitive urgency to knowing when data is helpful — and when it just creates noise.Along the way, Henrik reflects on personal challenges: balancing founder obsession with family life, grappling with insecurities, and learning how to give ownership and responsibility to others. He draws sharp parallels between competitive sailing, his sport of choice growing up, and entrepreneurship — from reading the conditions to finding your own path rather than following competitors.This conversation is packed with insights on startup culture, fundraising, prioritization, customer focus, and leadership — all delivered with Henrik's mix of candor, humility, and hard-won experience. ==============================================

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

Franco Fubini was born in Argentina, raised in Italy, educated in America, and built his career in London.He's worked for Goldman Sachs, Apple, and luxury food brand Valderrama.But then came Natoora.Today, Franco is the founder of Natoora – the chef-obsessed fruit & veg supplier, serving Ottolenghi, Dan Barber, and Alain Ducasse.This episode is an eye-opener into food systems, supermarket power, and how our plates shape the planet.ON THE MENU:Growing up between Argentina, Italy & the U.S. – how culture shapes taste.The Goldman Sachs years – why Franco walked away from banking.Apple's obsession with perfection – and how it influenced Natoora.Alain Ducasse, Dan Barber & Ottolenghi – building trust with world-class chefs.Why supermarkets destroyed seasonality – and how Natoora fights back.The hidden cost of cheap fruit & veg – why “local” doesn't always mean good.How Natoora built a supply chain from scratch – and why it matters.Why chefs are the real gatekeepers of better farming.The problem with food labels, and why transparency beats marketing.Franco's long-term vision – a revolution in how we eat and farm.An honest, global, and deeply inspiring conversation with one of food's great challengers. ==============================================

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

Story is heart breakingAge 0 – prematurely born on an ants nest, roadside in Uganda his parents couldn't afford to get him to hospital in timeAge 4 – plagued with illness due to his premature birthAge 8 – his father mysteriously “dies” in the Ugandan Civil War His Mother, in so much pain, doesn't speak for 4 years.Age 12 – his beloved Mother passes away her final words “don't be scared, do what you need to do”Age 13 – he's up for adoption. Sitting in the room with 14 parents. No one raises their hand to take him. He's alone. Completely alone.Age 14 – he meets and lives with an 83 year old called WyWy. WyWy tells him: “if you're going to do it. DO IT. Don't rush. But, Don't wait” 3 weeks later, WyWy diesAge 16 – he's living alone. again. All alone again. Fixing water supplies in Uganda schools. Mowing lawns. Buying and selling cows. Hustling. Hustling. Hustling to fund his education.Age 17 – he meets a Texan reverend called Don Cripps. He becomes a Don Cripps translator. Don Cripps helps to him get to London.Age 18 – he defies his “fate”. moves to London. Studies law.Today, he's the founder of BLUE TURACO COFFEEWycliffe Sande is a LIVING LEGEND. THE definition of high agency.A poddy filled with tears, joy, apathy, empathy. Hope, so much hope. never giving in. never giving up. always smiling. always laughing.Total honour bro. ==============================================

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

Mark Palmer is a marketing genius, he's worked on the following brands Burger King, Nandos, Pret A Manger, Green & Blacks, Cawston PressHe's a total genius. You're going to love this episode!!!ON THE MENU:1. Tim Ferris Heuristic: “you are the sum of the difficult conversations you have with yourself”2. How To Have Hard Conversations with Sainsbury's, Tesco or Waitrose: Don't ignore the hard stuff, get straight to the point 3. How to Fire People Correctly: “Ruthless in decision making, generous in execution” 4. Pep Guardiola Brand Building Philosophy: Move your players around to fit the brand builders5. Green & Black Brand Building Strategy: Philosophy first, Product second, strategy third 6. Product before brand, you can layer a brand around a product 7. Seth Godin Positioning Rule: Competitors must become your colleagues 8. Anti-Fragile Customer Feedback: Why are you not buying us > Why are you buying us?9. Invest in creative UPSTREAM “get them to join the team, not just a freelancer”10. Biggest Challenger Brand Mistake: “Don't build a bad version of a corporate organisation”11. Byron Sharpe's Mental availability vs physical availability unpacked 12. Green & Blacks Scaffolding of Ideas: Niche Mainstream  ==============================================

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.

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

how to build a £30m brand in 3 years…you have to think differently…to build £30m brand in 3 yearyou must ignore Stephen Bartlett's advice…to build a £30 million brand in 3 yearsBartlett says go after RedBullCreate an enemy.David vs. GoliathStand against something.Teddie disagrees.PerfectTed don't go after Red BullPerfectTed are contrarian and unique without slagging off competitorsTeddie's built Big Green Monster fuelled by matcha, grit and good vibesTotal honour to sit with Teddie at Bread & Jam couple weeks agoSOOO much fucking FIREEEEE in this BRO!!!the episode:£30m Brand Building Secrets Revealed in 46 Minutes - PerfectTed founderON THE MENU:Why Fast Growth is NOT clean. Embrace messy. Messy = Growth.Why business a series of missiles pointed at your head every single day. Embrace pain.Why Founders MUST be agile and persistent to the point of annoyance…”try literally everything and something will stick”REMEMBER: Grocery Sales doesn't happen from behind a computer screen… founders get in the Tesco basement nowYou may have the best marketing in the world… but if you don't spend 99.9% of your time in the basement of Tesco stores you'll failCustomer Feedback Inversion Rule: why did you NOT pick up our product > why you did pick up our productThe Subtle Art of Self Belief: Never underestimate the power of YOUWhy you need a big bold vision BUT you must tailor your pitch to each individual retailerJapanese Hidden Business Wisdom: why every team member should shake every person who ever walks into the officeWhy indies are waste of time for small brands… “back yourself and go for the big retailer from the jump”Eating the frog + never bury your head in the sand about people problems…”you'll do more damage to your business doing nothing”The Aldi Allergy: Why PerfecTed will never incentivise their sales team on commissionPerfectTed LinkedIn Strategy: Why Employee Generated Content (EGC) = MILLIONS of FREE impressions a monthThe RedBull Riddle: Never slag off your competitors… it looks so NAFFALWAYS hire 6 -12 months ahead of the curve…never be left thinking “I wish I hired that person sooner” ==============================================

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

should I put a bullet in my head?… Andrej thought as walked the lonely streets of Dusseldorf.He shackled in the corporate chains of hell.Depressed.Aint' Gettin' No Satisfaction.Andrej decided to escape. He simply had too.Called his Old Man“this isn't for me… I want, no, I need to cook”“…I am going to Paris… to Le Cordon Bleu, I'm training to be a chef”In Paris, dark lifts, lightness enters.Next,Andrej opens a successful Fish & Oyster restaurant Dusseldorf.becomes Europe's first Fish SommelierToday, Andrej is cooking every. single. fish in the world.I rocked up to record at 11.30amAndrej had a Spicy Martini locked & loaded.Yup. My kinda nut job.OFF_THE::*WALL conversation this one.episode:Europe's First Fish Sommelier, Finding Your Calling, Cooking Every Fish in The World - Andre Cooks FishON THE MENU:David Foster Wallace: “This Is Water” Speech and Sips of WisdomThe Difference between Passion and Love: Passion is unrequited, always follow your passion.How to Soldier On When Owning Your Own Restaurant: “be oblivious to the costs and pain of running a restaurant”Why “Luck” is the Greatest Business plan of all time + how to create your own luckHow to deal with pain of following your dream “It's a choice to choose your trauma or not?”Anthony Bourdain's “Kitchen Confidential” + The Nirvana of running your own restaurantWhy the best boss's admit when they don't know what they don't knowWhy Germany is a Culinary Waste Land and How London Became the Foodie Capital of The World ==============================================

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.

Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

Rory Sutherlandtook a TOTALLY new angle to this conversationRory like you've never heard him before.ON THE MENU:Bottle Neck Theory: how brands can use Bottle Neck Theory to grow their brand, Bottle necks will moveThe 7th Law of Persuasion: “Confession works well in the church and well in the advertising room”Bryon Sharp: Mental Availability vs. Physical Availability: most brands struggle with one or the otherNassim Taleb, KFC Salads,Marketeers Need to think like M16 Detectives: We need more models, Cop DNA model you need different modelsNassim Taleb Predicatablity vs. Randomness in Brand Building: Exposure to natural variation in stimulus is healthy for humansWill Guidara Pursue Contradictory Goals “Excellence & Hospitality” + “Surprise & Consistency”How Couples Sexting in 1980'sChurchill's Marketing Secrets to win world war twoSmart answers lie in dumb questionsM16 and Bletchley Park Hiring tactics for Challenger Brands: Hire someone who's mentally unusual, then find a role for themJOB Descriptions are DUMB. Hire someone who's mentally unusual, then find a role for themA lot of people do nothing, some people do a lotJust because it makes sense, doesn't make it trueWe underestimate the power of randomness in Everyday lifeRick Rubin: You're measured on your outputs “Distraction is not procrastination”What are we trying to do here really?Exposure to natural variation in stimulus is healthy for humansHow this plays into branding, I.e. predictability vs randomnes.18.Engineering solutions are deterministic, Change behaviour it's cheaper, probabilistic19. The Disney Question: just because it makes sense, doesn't mean it's true.20. The Dunbar Number No One Can Make Meaningful Relationships Past 150 People Humans Can Only Have About 150 Friends Max ==============================================

Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

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.

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.