FULL COMP: The Voice of the Restaurant Industry Revolution

Josh Kopel
  • 4.9 (145)
  • ENTREPRENEURSHIP
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What if I told you that the difference between struggling and thriving in the restaurant industry is just one conversation away? I’m Josh Kopel, a Michelin-awarded restaurateur who’s spent decades building blockbuster brands across every tier of dining. I know the challenges you’re facing—because I’ve been there. That’s why I created FULL COMP. Every week, I go one-on-one with the smartest minds in the game: restaurateurs, chefs, and industry insiders who’ve cracked the code. Together, we unpack their biggest wins, hardest lessons, and the strategies that changed everything. No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of. So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.

  1. Luck Is a Lie: Maycoll Calderon on the Formula for Repeat Success

    1D AGO

    Luck Is a Lie: Maycoll Calderon on the Formula for Repeat Success

    What if most restaurants fail because no one’s really watching what matters? Maycoll came up peeling potatoes in Michelin-starred kitchens, learning the craft from the ground up. Over time, that experience evolved into something deeper: a clear understanding of what actually keeps a restaurant alive. In this conversation, we get into the leap from operator to owner, why “luck” is just a story people tell to avoid the truth, and how he built systems that let him scale globally without being trapped in the kitchen. If you’re still running your restaurant without a clear pulse, this conversation will force a reset. To learn more about Cuna, visit cuna.nyc._________________________________________________________ Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff. Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

    32 min
  2. How to Build a Cult Brand: Ben Van Leeuwen on Trust, Taste, and Scaling Without Shortcuts

    5D AGO

    How to Build a Cult Brand: Ben Van Leeuwen on Trust, Taste, and Scaling Without Shortcuts

    What if the real reason your product isn’t scaling isn’t marketing, but the fact that it’s just not good enough? Ben Van Leeuwen built his business around a simple idea: if you make something truly exceptional, people come back and they tell others.  In this conversation, we get into why supply chain is the most overlooked driver of margin, how “affordable luxury” creates reach without dilution, and why word-of-mouth still outperforms most paid growth. If you’re building in a crowded market, this is about raising the bar, and keeping it there. To learn more about Van Leeuwen Ice Cream and explore their products, visit vanleeuwenicecream.com. _________________________________________________________ Today’s episode is also brought to you by Table 22. Build predictable revenue outside your four walls with subscriptions, memberships, and product drops. Table 22 helps you design it and shows you the numbers before you commit. Try it free at table22.com. Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

    38 min
  3. Complexity Is A Killer: Chris Schultz on Cutting the Noise to Unlock Real Growth

    APR 28

    Complexity Is A Killer: Chris Schultz on Cutting the Noise to Unlock Real Growth

    What if the real reason your restaurant isn’t growing… is because you’re doing too much? Chris Schultz has built a career scaling cult brands without stripping away what made them special. Now, in his second appearance on the show—this time as CEO of Velvet Taco—he’s doubling down on a contrarian idea: most operators aren’t missing opportunities, they’re drowning in them. In this conversation, we get into why great leaders grow through subtraction, how to identify the signals your team is giving you, and why saying no is the real unlock for growth. If you’re chasing every new idea and still not seeing results, this episode will show you what to cut before it’s too late. To learn more about Velvet Taco and their approach to building a cult brand at scale, visit velvettaco.com and if you enjoyed this conversation, you could also listen to Chris’s previous appearance on the show on Spotify and Apple Podcasts. _________________________________________________________ Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff. Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

    37 min
  4. Leadership Extends Beyond Titles: Warren Rustand on Living With Purpose and Discipline

    APR 24

    Leadership Extends Beyond Titles: Warren Rustand on Living With Purpose and Discipline

    Warren Rustand is the most successful human I know.  Warren is a basketball hall of famer, he's served US presidents, been the CEO of 10 companies and mentor to countless CEO's and, candidly, he's been an amazing father, husband and friend.  Today, Warren will give you the tactics, tools and strategies he's used to live the life of his dreams. For more on Warren or to buy his book visit https://warrenrustand.com _________________________________________________________ Today’s episode is also brought to you by Table 22. Build predictable revenue outside your four walls with subscriptions, memberships, and product drops. Table 22 helps you design it and shows you the numbers before you commit. Try it free at table22.com. Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

    38 min
  5. Revenue Beyond the Dining Room: Sam Bernstein on Turning Superfans into Six Figures

    APR 21

    Revenue Beyond the Dining Room: Sam Bernstein on Turning Superfans into Six Figures

    What if the most valuable seats in your restaurant aren’t in your dining room, but in your database? Samuel Bernstein has spent the last five years proving that loyalty isn’t a punch card. It’s a revenue model. As the founder of Table 22, Sam has helped more than 1,000 operators launch subscriptions, memberships, and bundled offers that routinely generate hundreds of thousands of dollars in high-margin revenue. In this conversation, we get into why most “clubs” fail, how to design offers rooted in what guests actually care about, and how to pressure-test whether your concept has a five-figure upside or a six-figure one. We also break down his systems, marketing playbooks, and AI-powered insights that turn creativity into consistency. If you’re serious about building revenue you can forecast, and fund real growth with, this episode is your blueprint. To learn more about Table 22 and how they help restaurants build recurring revenue, visit table22.com. _________________________________________________________ Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff. Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

    40 min
  6. Leadership Is Emotional Labor: Ellen Bennett on the Personal Cost of Growth

    APR 17

    Leadership Is Emotional Labor: Ellen Bennett on the Personal Cost of Growth

    The hardest part of ownership isn't owning the business, it's in owning the choices you've made and the impact they have on you and your team. Today, we chat with multi-million dollar culinary clothing maven, Ellen Bennett. Ellen wrote a book that's one part biography and one part action plan for aspiring entrepreneurs.  In this conversation, we run though what the past 10 years has been like for Ellen, bringing to light the leadership lessons that have made her company so successful. You can pick up Ellen's new book Dreams First, Details Later at major retailers everywhere. _________________________________________________________ Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

    31 min
  7. Burn It Down: Alan Roth on Quitting, Clarity, and Building It Better the Second Time

    APR 14

    Burn It Down: Alan Roth on Quitting, Clarity, and Building It Better the Second Time

    What happens when you do achieve your goals but, over time, those goals don’t matter anymore?  Most of us just stay the path. Alan Roth didn’t. He walked away at the height of his career, shut it all down, and spent years figuring out what actually mattered. In this conversation, we get into the courage it takes to quit, what happens when you lose your identity as an operator, and how he found his way back to our industry with a completely different lens. If you’re questioning your path—or just running on fumes—this conversation hits where it counts. To learn more about his work with The Restaurant People and their growing portfolio of concepts, visit therestaurantpeople.com._________________________________________________________ Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff. Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

    35 min
  8. Question Everything You Were Taught: Andrew Dana on Rewriting the Rules of Hospitality

    APR 10

    Question Everything You Were Taught: Andrew Dana on Rewriting the Rules of Hospitality

    For over a decade, I ran my restaurants the way I was taught to run other people's restaurants.  I led my teams the way others had led me and I never questioned it. But what if you never got that education? Andrew Dana owns more than half a dozen successful restaurants and he began his journey as a restaurateur with absolutely no operational experience. He just did what he thought was right and followed his gut instincts.  Today we go through how an industry outsider is challenging the way we look at our restaurants and our industry. For more information on Call Your Mother, visit https://www.callyourmotherdeli.com. _________________________________________________________ Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

    27 min
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About

What if I told you that the difference between struggling and thriving in the restaurant industry is just one conversation away? I’m Josh Kopel, a Michelin-awarded restaurateur who’s spent decades building blockbuster brands across every tier of dining. I know the challenges you’re facing—because I’ve been there. That’s why I created FULL COMP. Every week, I go one-on-one with the smartest minds in the game: restaurateurs, chefs, and industry insiders who’ve cracked the code. Together, we unpack their biggest wins, hardest lessons, and the strategies that changed everything. No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of. So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.

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