Podcasts about restaurant technology

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

#95.In this episode of The meez Podcast, Josh Sharkey sits down with Ben Pryor, a former restaurant operator turned tech leader at Fourtop, to explore the real-world impact of AI in the hospitality industry—and why it should empower teams, not replace them.With more than 30 years of experience running restaurants like Noodles & Co., Brinker, and Dewey's, Ben brings a sharp operator-first perspective to restaurant innovation. He unpacks his concept of “augmented intuition”—a rebrand of AI that's rooted in support and empowerment rather than substitution—and shares how technology can be used to enhance human decision-making across teams. From simple tools like Expensify to AI-powered note-taking apps, he breaks down the systems that have helped streamline his own day-to-day work.Josh and Ben also dig into the intersection of technology and hospitality, talking through why investing in people and processes is still critical, the role of friction in the guest experience, and the operational challenges restaurants face when integrating new tech. They explore the importance of service in shaping memorable dining experiences, what scalable leadership really looks like, and how restaurant teams can take ownership of their internal systems and data.This conversation is a must-listen for anyone thinking critically about the future of hospitality—whether you're navigating AI tools, building smoother workflows, or trying to create a seamless experience for both staff and guests.Links and resources

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

Send us a textThis week on The Digital Restaurant, Carl and guest co-host Jason Berkowitz dive into:Qu's move toward smart kitchens with integrated IoT systems (0m 50s)A sharp reflection on the restaurant "disruptors" that weren't — from Zume Pizza to Ghost Kitchens (4m 35)Why Chipotle's negative sales aren't just about the economy — and how training and tech are key to recovery (11m 05)A fascinating new look at menu personalization trends with EveryBite data (17m10)How technology can — and should — help restaurants become more sustainable (23m 20)Support the show

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

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 the importance of identifying and solving the recurring problems we face in restaurant operations. I talk about the need to move away from constant firefighting and start getting to the root causes of our issues. I also share how we can leverage AI to document our processes and build systems that prevent these problems from popping up again. This conversation is packed with actionable strategies to help restaurateurs boost efficiency, drive profitability, and ultimately create a more sustainable business model. Takeaways:Money makes every other problem a minor inconvenience.If your to-do list looks the same week after week, you have a pattern.Most restaurants fail due to a thousand tiny cuts, not one big issue.Track the top five recurring frustrations weekly to identify patterns.Use AI to catalog breakdowns and cluster them into themes.Document solutions to problems to create self-correcting systems.Leadership involves delegating playbooks, not problems.Regularly review and improve your systems to avoid being trapped in them.Solving patterns leads to freedom in restaurant management.Engage in a weekly sync to log recurring issues and solutions.Chapters:00:00 Introduction to Restaurant Profitability02:06 Identifying and Solving Recurring Problems06:02 Leveraging AI for Operational Efficiency07:01 Building Sustainable Systems for GrowthIf 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 don't make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Scott Peters, to distill out the essential elements of that formula. Believe it or not, it has as much to do with people as it does process. To learn more about David and his programs, visit https://www.davidscottpeters.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

With the fires wiping out entire restaurant districts, what does the future of restaurant design in LA look like? Renowned architect John Hamilton shares with Josh Kopel and Michael Benson what restaurant operators should be thinking about when rebuilding—from fire-resistant materials to more flexible layouts, outdoor dining strategies, and cost-effective redesigns. Whether you're rebuilding from scratch or planning a renovation, this episode delivers practical design solutions that will shape the next generation of restaurants.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 restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that's challenged conventional wisdom and redefined what restaurant success looks like. From turning historic spaces into thriving concepts to pioneering an employee-owned business model, Justin has proven that restaurants can be both financially sustainable and deeply meaningful. In this episode, we dig into why he bet on an ESOP model, how he scaled without losing soul, and what the next decade of restaurant leadership should look like. If you've ever wondered how to grow without compromising your values, this conversation is for you.To learn more about Edible Beats and how they're reshaping restaurant culture, visit https://www.ediblebeats.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 why profitability has to be the North Star for every restaurant owner — because without profit, nothing else is sustainable. I also break down one of the most underrated marketing tools in the game: the power of 'surprise and delight.' We're talking about those unexpected moments that turn a first-time guest into a lifelong fan. I share practical ways to build those moments into your operations — from budgeting for them to training your team to execute with heart. Because when you systemize joy, you create loyalty. And that's how you win. Takeaways:Money makes every other problem a minor inconvenience.Surprise and delight isn't just generosity; it's unexpected generosity.Creating unforgettable experiences turns guests into raving fans.A surprise and delight budget empowers staff to enhance customer experiences.It's about exceeding expectations in ways they couldn't even imagine.Transforming guests into ambassadors is key for marketing.Marketing through surprise and delight pays for itself.Training staff on surprise and delight strategies is essential.Focus on creating genuine moments of connection with guests.Implementing a structured approach to surprise and delight can lead to greater profitability.Chapters:00:00 Introduction to Restaurant Profitability02:06 The Power of Surprise and Delight05:54 Creating Unforgettable Experiences09:47 Implementing Surprise and Delight 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.

Today we have the honor of talking to Shawn Walchef, the owner and founder of Cali BBQ restaurants and Cali BBQ Media. It's time for Episode 103 of The Food For ThoughtCast; welcome back! Steve and Melissa want to know what California BBQ looks like , and how the whole thing started, and Shawn challenges us to go find our whales for this podcast (surprise and hint: it happens!). We talk about how dreams come to be, and the power of storytelling in relation to food. Shawn is an incredible visionary and entrepreneur with a gift for helping us restaurant and hospitality folk realize our full potential and find platforms and our voices. Enjoy this week's episode, and find Cali BBQ if you're in the San Diego area. Find Shawn on these podcasts: Restaurant Technology, Digital Hospitality. Thank you so much for listening and don't forget to rate, review, and subscribe.

Kim Malek, founder of Salt and Straw, discussing her journey from working at Starbucks to creating a unique ice cream brand that emphasizes community, culture, and innovative marketing strategies. Kim explores the importance of guest experience, building a strong company culture, navigating challenges during the pandemic, and the significance of partnerships in business. Kim shares valuable insights on entrepreneurship, emphasizing the need for authenticity and trusting one's instincts. For more information on Salt and Straw visit https://saltandstraw.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

In a crisis, every day your restaurant stays closed means lost revenue. Permitting and governmental expert Eddie Navarette reveals the fastest, most effective ways to cut through LA's permitting maze, accelerate approvals, and avoid costly mistakes that slow down restaurant openings. This episode provides actionable insights for operators in any city looking to streamline licensing, improve compliance, and get open fast—without the headaches.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

Send us a textThis week, Carl is joined by Deborah Matteliano, the Global Head of Restaurants at AWS, for a wide-ranging conversation that covers everything from tariffs and avocados to AI strategy, Seamless's surprising comeback, and the limits of restaurant robotics. Drawing from her experience at Uber Eats and now at Amazon, Deborah offers sharp insights on how data, delivery, and design are reshaping the restaurant landscape.Topics include:1m 15: How Chipotle's avocado strategy is shielding it from tariff turbulence9m: Why Grubhub's Revival of Seamless Could Be Wonder's Secret Weapon16m 55: The real reason Kernel scrapped its robots22m 20: The DoorDash + Domino's partnership.30m: Boston's permit requirements on the delivery companies.If you're serious about restaurant tech and the off-premise channel, this one's a must-listen.Support the show

We often have such a clear vision for what our lives and our businesses will look like before we open. And then the flood comes and we're so busy trying to survive that we forget to thrive. We forget why we got into this to begin with. And that “why”, for most of us, was love. Love of community, love of food, and love of revelry. Meet Mark Bitterman, a man who's never forgotten his why and, no surprise, it's served him well. Today we chat about finding our true North, holding on to it, and building a business to last. For more information on The Meadow, visit https://themeadow.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 break down why focusing on frequency instead of foot traffic is the key to long-term profitability.We're diving into the power of customer data—how to capture it, segment it, and use it to create marketing that actually works. Because guess what? Not all customers are created equal. Once you know who your best customers are and why they keep coming back, you can stop throwing money at broad marketing and start making strategic moves that drive real growth. If you're looking to maximize revenue without constantly hustling for new guests, this one's for you.Takeaways:Your fastest path to growth isn't new customers.A 5% increase in repeat customers boosts profitability by 25%.Reminding customers that you exist is crucial.Acquiring customer data is essential for retention.People value status and access over discounts.Role-playing can help staff feel comfortable selling.Segmentation of customer lists increases marketing effectiveness.Personalized communication makes customers feel valued.Focus on existing customers for quicker revenue growth.Implement frequency-based campaigns to drive repeat visits.Chapters00:00 Introduction to Restaurant Profitability02:07 The Importance of Customer Frequency05:00 Capturing Customer Data07:52 Segmentation for Effective Marketing10:12 Conclusion and Call to ActionIf 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.

With neighborhoods devastated and operators forced to relocate, how will the fires reshape the restaurant landscape in Los Angeles? Development expert Jerry Prendergast has overseen hundreds of restaurant projects, and today, he unpacks the real estate shifts, leasing opportunities, and market trends emerging in LA's hospitality scene. He also shares how operators across the country can rethink expansion, negotiate better leases, and position themselves for long-term success in a rapidly changing industry.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

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 how AI can be a game-changer for restaurant owners, not by replacing people, but by freeing them up to focus on what actually matters. We're talking automation, streamlined marketing, and strategic delegation—because the secret to scaling isn't working harder, it's working smarter. I'll walk you through how AI and well-crafted SOPs can help you reclaim your time, reduce the daily chaos, and set your restaurant up for long-term success. And here's the kicker—you don't have to overhaul everything overnight. Start small, build momentum, and watch how AI helps take your business to the next level.Takeaways:Money is the primary problem for restaurant owners.AI can help delegate tasks effectively.Overwhelm often comes from mismanaged tasks.Automated task audits can identify inefficiencies.AI can create structured SOPs from recorded tasks.Marketing consistency is key for restaurant success.AI can generate comprehensive marketing calendars.Engagement can increase with AI-driven marketing.Start with small AI implementations for better results.AI is a tool to amplify leadership in restaurants.Chapters00:00 Introduction to Restaurant Profitability02:06 Leveraging AI for Restaurant Efficiency05:49 Streamlining Marketing with AI10:03 Implementing AI in Manageable StepsIf 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.

A picture might be worth a thousand words, but in the restaurant industry, the right picture is worth thousands of dollars. Zaheer Bhyat and Ray Erickson have built their careers mastering the art of visual storytelling—helping brands create food photography that doesn't just look good, but actually drives sales. In this episode, we break down why most restaurant images fail, the psychology behind visuals that make customers take action, and the simple changes that can turn your food photos into a powerful marketing tool. If you want to learn how to make your food look irresistible, this is the episode for you. To learn more about their expertise in brand storytelling and high-converting food photography, visit https://pacificnexus.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

In this episode, Josh Kopel and Michael Benson sit down with Brad Block, a top restaurant builder who has worked on some of LA's most high-profile hospitality projects. With countless operators now facing the challenge of rebuilding, Brad shares insider strategies on how to reopen faster, smarter, and stronger—without getting caught in costly delays or unnecessary expenses. Whether you're in LA recovering from the fires or a restaurateur thinking about renovations, this episode breaks down construction shortcuts, cost-saving strategies, and future-proofing techniques that will make your next restaurant build a lasting success.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.

Send us a textThis week on The Digital Restaurant, Carl is joined by Yaro Tsyhanenko, founder of PickPad, to break down the headlines shaping restaurants and tech:⏱️ Timestamps 00:00 – Intro: Meet guest host Yaro, CEO of PickPad 01:00 – Why did Yum Brands partner with Nvidia? 05:37 – What does Qu's State of Digital 2025 Report reveal? 13:06 – Why did Starbucks acquire Empower Delivery? 18:47 – Are loyalty programs evolving or stuck in the past? 26:02 – Could Bolt disrupt Uber and DoorDash in North America? 30:00 – What is PickPad, and how is it improving restaurant pickup?

How do you scale a brand without losing the magic that made it special in the first place? Chris Schultz has spent his career answering that question. From Starbucks to Mod Pizza to his current role as CEO of Voodoo Doughnut, Chris has helped transform cult brands into national powerhouses—all while keeping them authentic, quirky, and loved. In this episode, we dive into what it really takes to grow without losing your identity, how Voodoo is defying industry norms, and why staying weird might just be the ultimate strategy for success. To learn more about Voodoo Doughnut and how they're keeping the magic alive while growing nationwide, visit https://www.voodoodoughnut.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

Legacy brands can either fade into the past or evolve to meet the future. Mohaimina Haque is making sure Tony Roma's does the latter. As a lawyer-turned-CEO, she's bringing a fresh, analytical approach to a 50-year-old brand, modernizing its operations, embracing AI and robotics, and redefining what a franchise model can be. In this episode, we unpack how she's steering the company through innovation, why she believes in out-innovating rather than replicating, and how independent restaurant operators can apply these same strategies to scale smarter. To learn more about the reinvention of Tony Roma's and its next evolution, visit https://www.tonyromas.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

If you're struggling to stand out, it's not because your product isn't good—it's because your story isn't strong enough. Bill Harper has spent decades mastering the art of strategic storytelling, helping brands cut through the noise and connect with their ideal customers. From repositioning legacy businesses to turning underdog brands into industry leaders, Bill knows what it takes to make people care. In this episode, we dive into the psychology of great branding, why simplicity wins every time, and the secret sauce behind marketing that actually works. If you want to build a brand that people can't ignore, this episode is a must-listen. To learn more about his work at BrandBoss HQ and how to craft a brand story that sells, visit https://www.brandbosshq.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 why most restaurants struggle to make money and what we can do about it. The hard truth? Discounting isn't the answer. Slashing prices might get people in the door, but it conditions your guests to expect deals instead of value. Instead, I break down how to create offers that actually influence customer behavior—offers that build demand, drive revenue, and make your restaurant the place to be.We'll also get into the psychology behind urgency and scarcity, and how those two factors can supercharge your marketing. Bottom line: You don't need to race to the bottom to win in this industry. You just need to understand what your guests truly want—and then give it to them in a way that keeps them coming back for more.Takeaways80% of restaurants barely break even.It's not your fault, it's your system's.Stop trying to force behavior.Create exclusivity, not a fire sale.Incentivize upsells instead of discounts.Create experiences, not sales.People just want to be told what to do.A great offer gets them in the door at the right time.People don't act unless they feel like they're going to miss out.The best restaurant marketing gets the right people spending the right money.Chapters00:00 Introduction to Restaurant Profitability Challenges01:48 The Importance of Effective Offers06:01 Crafting Offers that Influence Behavior08:56 Creating Urgency and Scarcity in OffersIf 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 everything you thought you knew about running a restaurant was wrong? Douglas Keane, the James Beard Award-winning chef behind Cyrus, has spent the last decade rethinking fine dining from the ground up. After closing his acclaimed restaurant in 2012, Douglas refused to return to the same broken model—so he built something completely different. In this episode, we dive into how he's engineered a new kind of restaurant: one where teams thrive, work-life balance exists, and profitability isn't a pipe dream. If you've ever wanted to challenge the status quo of this industry, this is a conversation you can't afford to miss. To learn more about his groundbreaking approach to fine dining, visit https://www.cyrusrestaurant.com. His story proves that rethinking the rules isn't just possible—it's the future of hospitality.____________________________________________________________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

Will Brawley and the ScheduleFly team have spent over a decade and a half proving that success isn't just about scale. It's about staying true to what matters. In an industry built on relationships, they've created more than a product that works. They've built a level of customer service that keeps independent restaurants thriving. Will's passion for hospitality is reflected not just in the simplicity of ScheduleFly, but in the genuine care he and his team show for their customers. ScheduleFly isn't just another tech company – this is a team that understands the heart of restaurants.Key Takeaway:ScheduleFly's success comes from serving independent restaurants with simple, effective scheduling software instead of chasing big contracts. Will and his team made the choice to stay true to their mission. Growth wasn't the goal, but happy, loyal customers were.Will was podcasting before podcasting was cool. He launched Restaurant Owners Uncorked 12 years ago to give independent restaurant owners a voice and a platform to share real, unfiltered stories. His philosophy mirrors the best-run restaurants – deliver a great product, take care of people, and give back to the community.Great restaurants live at the intersection of passion and practicality. Many operators are drawn to the artistry of hospitality, creating memorable experiences through food and atmosphere, while also managing the realities of running a business. The beauty is in finding balance by using just enough technology to improve efficiency without losing the warmth and authenticity that make hospitality special.Hot takes: Hot or Not sparked some strong opinions, Which Came First? settled some serious debates, and the ultimate pro tip emerged—smile if you want a bigger tip. Fast, ridiculous, and fueled by confidence—it is game time.Thanks for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Next week, Michael Fiato, from Compass Group will be joining us. His official title? Well, let's just say it includes plenty of Cs, Es, Os, Vs, and Ps—so you know it's a big deal. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Restaurant tech is a double-edged sword—it can streamline operations and drive profits, or it can be just another expense that complicates everything. Sterling Douglass, co-founder and CEO of Chowly, has spent years solving that problem. He's built a platform that not only automates online ordering but also optimizes pricing, increases average check sizes, and turns data into dollars. In this episode, we unpack why most restaurant tech fails, how operators can make digital channels work for them, and the key strategies to boost sales without adding complexity. If you're ready to get more from your tech stack and grow profitably, this conversation is a must. To find out if your restaurant's website is killing your online sales, get a free audit today by clicking here.____________________________________________________________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

How do you turn ice cream into a lifestyle brand? Sasha Zabar has done just that with Glace, a boutique concept that has transformed the way we think about indulgence. From sourcing the finest ingredients to creating visually stunning experiences, Sasha has built a brand that's as aspirational as it is delicious. In this episode, we dive into his unique approach to branding, the lessons he's learned from his family's hospitality empire, and how Glace is redefining what it means to stand out in a crowded market. If you've ever wondered how to turn a simple product into a viral sensation, this conversation is for you. For more on Glace and their luxury take on classic indulgences, visit https://glaceny.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 transform passion into multiple thriving businesses across industries? Daniel Shemtob, the mind behind The Lime Truck, Snibbs footwear, and more, has built his career on bold moves and even bolder risks. From pioneering the food truck scene to launching a revolutionary footwear brand and penning Food Truck Mogul, Daniel's journey is a masterclass in resilience, reinvention, and staying ahead of the curve. In this episode, we explore his lessons on entrepreneurship, building businesses that last, and finding opportunity in the face of challenges. If you've ever dreamed of turning big risks into even bigger rewards, this conversation is for you. For more on his innovative work with The Lime Truck, Snibbs, and his latest book Food Truck Mogul, visit https://www.danielshemtob.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

How do you take a legacy brand and make it stand out in one of the most competitive markets in hospitality? For Joseph Ortiz, CEO of Farmer Boys, the answer lies in blending time-tested traditions with bold innovation. From redefining the drive-through experience to balancing hospitality and technology, Joseph is leading Farmer Boys into a future where quality and connection take center stage. In this episode, we explore how he's navigating shrinking margins, driving customer frequency, and building a brand that continues to resonate across generations. If you're looking for actionable insights on how to grow smarter, not just bigger, this episode is packed with inspiration. For more on Farmer Boys and their mission to deliver fresh, made-to-order meals with a human touch, visit https://www.farmerboys.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 turn a dishwashing job into a legacy that reshapes an entire industry? Ari Weinzweig, co-founder of Zingerman's, has spent over four decades building not just a successful business but a model of leadership rooted in purpose, curiosity, and values. In his latest work, Life Lessons I Learned from Being a Line Cook, Ari reflects on the principles that have guided his journey and the powerful lessons we can all take from them. In this episode, we explore how these lessons apply to leadership, emotional resilience, and building organizations that thrive. Whether you're on the line or leading a team, this conversation is packed with insights that will challenge and inspire you. For more on Zingerman's and to explore Ari's latest work, Life Lessons I Learned from Being a Line Cook, visit https://www.zingtrain.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 build restaurants that stand the test of time? For David Steele, founder of Flour + Water Hospitality Group and Great Gold Hospitality, the answer lies in strong systems, thoughtful leadership, and a commitment to investing in people. From his beginnings in finance to creating some of the industry's most iconic brands, David has mastered the art of sustainable growth. Today, we dive into the strategies and philosophies that have defined his success. For more on Flour + Water Hospitality Group, Great Gold Hospitality, and their incredible concepts, visit https://www.flourandwater.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

Belonging is the foundation of hospitality, but how often do we stop to understand it—truly understand it? Dan Berger has built his career and his life around solving the belonging crisis. From a $100M tech exit to crafting transformative retreat spaces, Dan's journey is a masterclass in creating spaces and systems that foster connection. In this episode, we explore how his personal story shaped his professional success, why belonging matters now more than ever, and how restaurant owners can turn connection into their most powerful tool for growth. For more on his groundbreaking work with Assembly Hospitality Group or to explore his insights on belonging, visit https://www.assemblyhospitality.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 breathe new life into a legacy restaurant brand? Peter Riggs knows firsthand. As the CEO of Pita Pit, Peter has taken on the monumental task of revitalizing a business after years of decline, transforming challenges into opportunities and ideas into action. In this episode, we explore how Peter's leadership, innovative catering strategies, and relentless commitment to franchisees are setting the stage for a remarkable comeback. Whether you're leading a turnaround or looking for fresh ideas to grow your business, Peter's insights are sure to inspire. To learn more about Pita Pit and their innovative approach to catering and growth, visit https://www.pitapitusa.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

Hospitality is built on moments—the ones your guests remember long after they leave. But how do you craft those moments consistently? Dorrian Porter has an answer. As the creator of VestaBoard, he's turned a retro-inspired communication tool into a modern marvel for businesses, helping restaurateurs and hoteliers engage their guests in ways that feel personal, surprising, and unforgettable. In this episode, we uncover the story behind VestaBoard's creation, the psychology of guest connection, and how Dorrian is redefining what it means to stand out in the competitive world of hospitality. If you've ever wondered how to turn ordinary spaces into extraordinary experiences, this conversation will leave you inspired and equipped to act. For more on VestaBoard and how it can transform your restaurant or business, visit https://www.vestaboard.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

Building a restaurant that works for you instead of the other way around is no small feat. But John Felico has done it—and scaled it—by mastering the art of systems. From humble beginnings selling sausages to pioneering self-pour technology with Augie's Draft Room, John has turned industry pain points into opportunities. Today, we dive into how he's built businesses that last, the systems that power growth, and the lessons every restaurateur needs to hear. If you're ready to stop working harder and start working smarter, this one's for you. For more on his journey and Augie's Draft Room, visit https://www.augiesdraftroom.com. You can also grab his book, Drafting a Dream, for even more insights on building a business that thrives.____________________________________________________________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 & webinarsCheck out DUER's flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.