FULL COMP: The Voice of the Restaurant Industry Revolution Josh Kopel

Today you’re going to hear about how a first time restaurateur not only built a profitable business but also set it up so that she could move across the country for three years and have it operate seamlessly without her. It wasn’t all roses but Weesie Newton sits down today to share the path that led her to the restaurant industry, her departure from day to day operations, and what ultimately led her back to the business she loved. 



For more information on Weesie and her restaurant, visit https://fleetlanding.net/.



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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 Podcasts

Restaurant expert videos & webinars

It’s hard enough to open our own restaurant concepts. It takes a creative mind to reimagine someone else’s concept and breathe new life into a tired old restaurant. Today we sit down with Chef and restaurateur Brandon Boudet to discuss how on more than one occasion, he’s taken ownership of a money pit and transformed it into a cash cow. As it turns out, an old dog can learn a few new tricks. 



For more information on the chef and his restaurants, visit https://www.littledoms.com/.



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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 Podcasts

Restaurant expert videos & webinars

Sign up for this next week's 5-Day Restaurant Profitability Challenge by visiting ⁠www.joshkopel.com⁠



Here's a Preview of the Amazing Stuff You’ll Learn:

Day 1: You’ll learn the 3 Keys to Profitability that scale your restaurant’s cash flow without increasing your expenses so that you can stop worrying about money. Day 2: You’ll learn how to Master Margins, giving you the tools you need to scale your per customer average spend and increase perceived value for your restaurant.Day 3: You’ll learn how to Scale Income by optimizing your floor plan and turn times, serving more guests better and faster.Day 4: You’ll learn how to Diversify Revenue by scaling Event and Catering business through our proven outbound strategy. Day 5: You’ll learn how to Scale Awareness and Customer Frequency creating a flood of new and repeat customers without spending one dollar on ads.

Space is limited.

Go to ⁠www.joshkopel.com⁠ to register today. 

The band is back together. Today, we sit down with my old partners in crime from my restaurant group, Executive Chef Sammy Monsour and Beverage Director Kassady Wiggins. We’re discussing how to score a lucrative cookbook deal, what we would do differently if we could start all over again, and how to create a company culture so amazing, employees flock back years after we exited.

Check out their cookbook, Salt and Shore: Recipes from the Coastal South wherever books are sold.



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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 Podcasts

Restaurant expert videos & webinars

What does it take to win a Michelin star in the midst of a global pandemic? It’s easy to look at Chef Sujan Sakar’s success today and see a charmed life but this is a man who has paid his dues. Sujan spent decades traveling the globe to hone his craft. Today we sit down to discuss how a broad education led him right back to the cuisine that he grew up with and his mission to innovate that cuisine for the world. 



For more information on the chef and his restaurants, visit http://www.sujans.com/.



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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 Podcasts

Restaurant expert videos & webinars

It feels like it would be glamorous to be a pioneer of a new cuisine in a new city but rarely does that translate into success. It’s hard enough to sell something someone has heard of before. Today we sit down with the exception to the rule. Chef Anthony Mangieri is almost singularly responsible for the introduction of neapolitan pizza to New York. He’s built a reputation for himself while building awareness for his greatest passion. We discuss, what it took to inform the market, the evolution from chef to restaurateur, and the path from that restaurant to the local grocer’s freezer section. 



For more information on the chef and his concepts, visit https://unapizza.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 Podcasts

Restaurant expert videos & webinars