FULL COMP: The Voice of the Restaurant Industry Revolution

Josh Kopel
  • 4.9 (143)
  • 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. Office Hours: What Does a Restauranteur Actually Do?

    8H AGO · BONUS

    Office Hours: What Does a Restauranteur Actually Do?

    I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses. In this episode, I talk about the difference between being a manager and being a restaurateur, and why that gap is where a lot of restaurant owners get stuck. The problem is rarely effort. It is usually spending your time on the wrong things. I break down the high leverage activities that actually drive growth, and how getting buried in daily operations keeps you from making real progress. We dig into how to step back, spot hidden revenue opportunities, and focus on the moves that create momentum.   Takeaways Did the year actually pay you or just add stress?January sets the pattern for the year ahead.A restaurateur builds systems; a manager runs shifts.Most owners are managers with equity, not restaurateurs.Focus on high-leverage activities for business growth.Identify what only you can do as an owner.Teach your team to maintain standards without you.Stop doing work that anyone else can do.Engage with your audience for feedback and questions.Utilize available resources to enhance your business.Chapters 00:00 Introduction to Restaurant Challenges 01:35 The Role of a Restaurateur vs. Manager 05:23 Shifting Mindsets for Success If you’ve got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

    6 min
  2. Scaling through Community Engagement: Daniel Rickenmann on What Restaurants Can Learn From Politicians

    2D AGO

    Scaling through Community Engagement: Daniel Rickenmann on What Restaurants Can Learn From Politicians

    What if running a restaurant is the best leadership training program in the world? Mayor Daniel Rickenmann believes it is. Before becoming Mayor of Columbia, South Carolina, Daniel built his career in hospitality, managing teams, navigating high-pressure service environments, and learning how to lead when outcomes are public and unforgiving. Those lessons didn’t stay in the kitchen. They followed him into city leadership. In this conversation, we explore why hospitality creates sharper leaders, how failure becomes leverage when handled correctly, and what operators can learn from public-sector decision-making. We also break down why authenticity outperforms image, why empowering employees drives real ownership, and how “success leaves clues” when leaders pay attention. If you’ve ever felt the pressure of leading people, managing conflict, or carrying responsibility for outcomes, this conversation goes far beyond restaurants. To learn more about Daniel’s background, leadership work, and community initiatives, visit rickenmannformayor.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
  3. How to Hack 3rd Party Delivery: Anand Tumuluru on profitable growth through 3rd party delivery

    3D AGO

    How to Hack 3rd Party Delivery: Anand Tumuluru on profitable growth through 3rd party delivery

    What if delivery isn’t a cost center, but your biggest growth engine? Most restaurant operators still treat delivery like a necessary evil. Today’s guest knows better. What started as a delivery-only restaurant in India turned into a blueprint for Loop, a platform now powering $4 billion in digital restaurant ordering. In our conversation, Anand shares how he turned operational obsession into competitive advantage, what it really means to “win the algorithm,” and why delivery isn’t the end game, it’s the front door to growth. We get into the economic shifts redefining restaurant success, how digital ordering became the new drive-thru, and why resisting delivery is like ignoring your best customers. If you’ve ever felt stuck between low margins and rising demand, this conversation will change how you see your business, and highlight where the real opportunity lives. To learn more about Loop and how they’re helping restaurants grow with delivery, visit loopai.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

    40 min
  4. Guess Less, Profit More: Ronald Cardwell on Why Most Food Cost Strategies Fail

    6D AGO

    Guess Less, Profit More: Ronald Cardwell on Why Most Food Cost Strategies Fail

    Most operators think they’re managing food costs. Ronald Cardwell thinks they’re just guessing. As Commodity Director at Restaurant Technologies, Ronald has a unique vantage point: tens of thousands of kitchens and decades inside the oil and biofuel industries. And his message is blunt: if you’re not measuring it, you’re losing money. In this episode, we get into why fryer oil might be your highest-margin opportunity, how to identify invisible cost leaks before they wreck your menu, and the underrated power of treating every ingredient like a commodity - with strategy, not habit. If inflation is the headline, this is the fine print. This episode is for operators who are ready to stop gambling with their margins and start managing with intention. To learn more about Restaurant Technologies and their management systems, visit rti-inc.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

    35 min
  5. Your Market Doesn't Matter: How David Utterback Built a Sushi Empire in a Landlocked State

    FEB 3

    Your Market Doesn't Matter: How David Utterback Built a Sushi Empire in a Landlocked State

    Most chefs want more creativity. David Utterback wanted more control. After 13 years helping grow a sushi brand from one shop to a $175M empire, he walked away to build something of his own. What he learned? Great food is only part of the puzzle. In this episode, David shares how he’s applying big-brand systems to small-scale restaurants, with a relentless focus on profit, precision, and sustainability. We get into why scaling doesn’t always mean selling more, how he trimmed labor without killing creativity, and the spreadsheet moment that made him rethink growth altogether. This episode is for those of us who are tired of working harder just to make less, and ready to start running a restaurant like a business. To learn more about Yoshitomo and his growing group of restaurants, visit yoshitomo.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. Leading with Borrowed Tradition: Sarah Thompson on Culture, Craft, and Owning the Room

    JAN 30

    Leading with Borrowed Tradition: Sarah Thompson on Culture, Craft, and Owning the Room

    What if your biggest opportunity wasn’t the one you planned for, but the one that forced you to prove you belonged? For Sarah Thompson, leading a fine dining Mexican restaurant as a non-Mexican chef wasn’t the goal, but it became the proving ground. At Casa Playa inside the Wynn Las Vegas, Sarah has built more than a menu: she’s built trust, earned belonging, and redefined what excellence looks like in a cuisine she wasn’t raised in but has come to deeply respect. In this episode, we unpack how she overcame cultural bias in the kitchen, turned imposter syndrome into authentic leadership, and leveraged the resources of a major hospitality group to create a restaurant that’s as respected by locals as it is by the Strip’s most demanding diners. If you’ve ever had to earn your place in the room, you’ll feel this one. To experience Casa Playa or learn more, visit wynnlasvegas.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

    39 min
  7. It’s Not About the Food: John Terzian & Brian Toll on Why the Most Powerful Hospitality Brands Are Built on Social Engineering

    JAN 27

    It’s Not About the Food: John Terzian & Brian Toll on Why the Most Powerful Hospitality Brands Are Built on Social Engineering

    What if your entire career started with being told you were too nice to succeed? For John Terzian and Brian Toll, that’s exactly how it began. These are the minds behind The h.wood Group: an empire born from rejection, reinvention, and the refusal to follow the rules. In this episode, they share how protecting guests instead of exploiting them became their superpower, why aesthetics matter more than you think, and how they transitioned from bottle service to building culture through culinary. We get into the painful leap from nightlife to fine dining, how they designed demand instead of chasing it, and the operational discipline required to stay profitable 10 years in. This isn’t just about cool venues, it’s about what it takes to last in an industry designed to burn you out. To learn more about The h.wood Group and their concepts, visit hwoodgroup.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
  8. Build the People, Then the Brand: Scott Redler on Culture, Accountability, and Scalable Success

    JAN 23

    Build the People, Then the Brand: Scott Redler on Culture, Accountability, and Scalable Success

    What if the real reward in restaurants isn’t the exit, but the impact? Scott Redler didn’t just co-found Freddy’s Frozen Custard & Steakburgers, he scaled it to 400+ units without losing his soul. In this episode, we get into the mindset shifts that made that possible: from hiring like your business depends on it (because it does), to giving GMs ownership in everything but name. Scott shares how he built a culture of transparency and accountability, why the “no-jerk rule” matters more than a resume, and how he chose franchisees who shared his values, not just his ambitions. For operators who care about building something bigger than themselves, this is a masterclass in scaling with intention, and not ego. To learn more about Mocha’s Coffee & Eatery, visit mokasusa.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
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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.

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