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Coming to grips with over 100,000 restaurants shuttered...It's time to fix what's broken. Created in partnership with Yelp for Restaurants, FULL COMP is a weekly show exploring the past & future of the hospitality industry. Provocative & actionable, the show aims to ask the tough questions, supplying listeners with the tools & resources needed to thrive post-pandemic. The host, Michelin-rated restaurateur Josh Kopel, challenges conventional wisdom by hosting both hospitality professionals & ...
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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 br…
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Chef David Lawrence has paved the way for anyone with culinary aspirations to follow. He’s worked in some of the best restaurants in the world and he’s opened successful restaurants of his own. David has accomplished this with a smile on his face the whole time, avoiding the overwhelm and the melancholy so closely tied to leadership positions withi…
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Do you ever wish you had a crystal ball that could tell you what your customers will care about in the future? Candace Macdonald and Andrew Freeman have built that crystal ball. Today they run us through their 2024 industry trends report so that we can stay ahead of the curve and at the forefront of our guests minds. To download the industry trends…
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As a business owner, we’re all making strategic bets on the future…trying to create something people will love today while maintaining relevance in the future. There aren’t many of us making bigger bets than Justin Amick. Justin is betting big on the “eatertainment” space, pioneering it in his own market with his eyes set on national domination. To…
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For many of us, our point of sale system will be one of the largest investments we make when opening our restaurants. It’s also one of the most critical. None of us got into this industry to become technologists and so I thought it wise to discuss the best practices and mistakes to avoid with a POS expert. Mike Willard, owner of Washburn POS, is th…
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Aging gracefully is not always the easiest thing to do. Our world has changed so much in the last 10 years and our values have as well. That has led some brands to thrive while others have withered. Hooters, a divisive brand to many, intends to maintain its position in the cultural zeitgeist and today we chat with Larry Linen, their COO, to discuss…
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We all wear many different hats but the hat we seem to wear the least is that of a business owner. Chef Adrianne Calvo launched her restaurant at 22 year old and miraculously has managed to overcome the odds, surviving the great recession and a global pandemic. How did she do it? She may have started as the chef of her own restaurant but over time …
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If someone was to ask me what is the most common issue that comes up for today’s restaurant owner or operator, it would be labor. Finding great people, effectively managing that talent, and retaining those individuals sits at the forefront of our minds. Few industry experts have a more unique vantage point to our labor crisis than Jordan Boesch. Jo…
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We all look to the brands in our industry that have been massively successful out of the gate for inspiration but there’s much more to learn from the brands that have been forced to turn things around. Today we chat with Jeff Drake, the CEO of Protein Bar and Kitchen. Jeff was brought in to turn around this decade old brand and has done so beautifu…
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By my count, there are about one thousand different elements that need to come together to run a successful restaurant. Today’s guest, Les Tomlin, has gotten that number down to about three. Les is the founder of Pizza Forno, a first of its kind vending machine, scaling rapidly across North America. I know most of us never aspired to own a vending …
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How do you motivate an employee that doesn’t want to work for you? For so many of our line level employees, a restaurant job is a pitstop on the way to their true destination and, as a result, most owners struggle with motivating and leading them. But it doesn’t have to be that way according to Scott Greenberg. Scott is a motivational speaker that …
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
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Travis Talbot is a renaissance man who’s dedicated his life to learning and teaching. Far from the day to day grind of restaurant life, the chef travels the world, immersing himself in new cultures and cuisines for the benefit of his clients. We may not all aspire to be jetsetters but we are here to learn and Travis does not disappoint, sharing the…
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Everyone loves a mom and pop restaurant. For some families, it’s a direct path to generational wealth. For others, it can be an anchor, tying future generations to 100 hour weeks and a high stress lifestyle. Today we sit down with Niko Karatassos to share a success story. Niko’s father opened their first restaurant back in 1979 and many decades and…
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
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I met Justin Kingsley Hall in Whitefish, Montana of all places. We were both consulting on a gorgeous restaurant project there. He oversaw the culinary program and I was brought in to refine and optimize the front of house. A friendship evolved and I wanted to have him on the show to discuss the lessons he’s learned after decades of building out hi…
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We’ve all heard a ton about AI over the last couple of years but, for the most part, it feels like a solution for someone else in another industry. I’m here to argue that AI might be the solution to every independent restaurant’s marketing problems. Today we sit down with Nicole Donnelly, a professional marketer and AI expert to discuss how we can …
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
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 owne…
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Today’s labor crisis stems from a labor shortage. There just aren’t enough people willing to work in restaurants anymore…or are there? Today we’re sitting down with Amir Hemmat of Welcome Tech to uncover the solution to our labor crisis. Amir and his company have access to literally millions of legal workers qualified and excited to work in our ind…
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
During our time in this industry we’ve watched countless healthy restaurant concepts go under. But today’s guest, Jeff Fenster, seems to have finally figured it out. His concept, Everbowl, has scaled massively over the last few years despite an economic downturn and a global pandemic. We sit down to discuss the strategy he used to become massively …
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What comes to mind when you hear the words “vegan food.” For many of us, it’s burlap clothing and plates made of cardboard, but Steven Salm is out to change that. Steven founded Planta, a vegan restaurant that transcends every boundary placed on that genre of food. The branding, the buildout, and the culinary program all speak to what it is: one of…
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
What transforms a single unit family owned and operated restaurant into a regional giant with nine locations? Today we chat with Eric and Alex Adler, cofounders of the Puesto restaurant chain in Southern California. They, like so many other families, built a restaurant to share their love of food and culture with their community. But, unlike so man…
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Today we’re talking with Seth Cohen of Sweetfin about brand equity, marketing, messaging, real estate and scaling a blockbuster concept in a post pandemic world. For more on Sweetfin visit https://www.sweetfin.com _________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundr…
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Great restaurants stem from running great businesses and today we’re going to talk about the business of running restaurants. Our guides on this exploration of what a successful business plan looks like will be Karl and Sarah Worley, a married couple who turned their love of biscuits into a thriving restaurant brand. They’ve built their business on…
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
Chef Bruce Bromberg is not the typical restaurant magnate that comes to mind when you think of a national restaurant group. More than anything, he’s a chef, leveraging the universal truths he’s learned over the years in innovative ways. His ability to translate the fundamentals of cooking to the fundamentals of business has led to his meteoric succ…
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If you want to know the truth, without one ounce of sugarcoating, just call Brian Malarkey. The Celebrity Chef has spent almost two decades betting big on his version of what success looks like. Big venues, high stakes and higher revenues. Post pandemic, where everything is thinking small and capitalizing on a flush economy, he’s taking a different…
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
The idea of venture capital doesn’t typically enter the mind of most restaurant owners but those opportunities do exist. Today we’re sitting down with Schatzy Schatzberg, an industry veteran on the lookout for the next big restaurant concept. We discuss what it takes to win in this competitive market and what makes a restaurant concept truly invest…
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Over the years we’ve had a ton of industry veterans on the show. There’s so much to learn from someone who’s owned and operated a restaurant for decades. But, some of the new kids on the block have a lesson or two up their sleeves as well. Today we’re chatting with Colin Wyatt, a seasoned chef who left New York City in an effort to build something …
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
The typical business plan for most of us is to make great food, open the doors, and hope for the best. But, in today’s competitive market, we can’t afford to wait for our customers to come to us. Ashishh Desai of Menufy and HungerRush learned this lesson early in his career and there are countless lessons to be learned from the way he skillfully sc…
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
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 Sco…
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When looking for inspiration, it’s hard to look to the big guys. They have big budgets and massive reach. But what about the small guys on their way to becoming big? Today we sit down with DJ Duporte, who heads up the marketing effort over at North Italia, a casual dining concept set to scale to the moon in 2024. In our conversation we discuss the …
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
I don’t believe there’s anything more vital to the success of an independent restaurant than the location we choose. Defining the perfect location has become even more complicated in recent years and that’s why I reached out to today’s guest, Robin Gagnon. Robin is a restaurant real estate expert and today she shares the best practices and mistakes…
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More often than not, when outsiders decide to become restaurant owners, the results are disastrous but there is so much to learn from those rare success stories. Today we sit down with Michael Chon, a businessman turned restaurant man and his culinary director Chef Samuel Kim to discuss what they’ve done better than most, what they’ve learned along…
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I think we all know that if we follow our passions, we’ll get all three. Few stories illustrate this more beautifully than today’s guest Chef Karen Akunowicz. In our conversation, she shares her evolution from chef t…
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Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that’s a good thing. It means I’m learning and growing. In my experience, the best way to expedite that process is to study the more established brands in the market, take the lessons they’ve already learned, and add them to my t…
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As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…
  continue reading
 
You know Chip Klose. He’s been on the show before. Chip is a restaurant consultant that has recently released a new book called Restaurant Marketing Strategy. We sit down today to discuss what inspired him to share his winning blueprint with the world and we tease out the key ideas presented throughout the book. Restaurant marketing is my favorite …
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Today’s guest is one in a million. Chef Brian Landry has thrived as a chef and restaurateur in one of the most competitive culinary environments in the world, New Orleans, Louisiana. Not only that, Brian has managed to scale his restaurant group into other markets nationally. Today we sit down to discuss how he’s managed to grow despite the growing…
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Adam Guild on hacking digital restaurant marketing By now we’ve all figured out that the digital presence of our restaurant is as important as its physical location. With countless tools out there, it’s nearly impossible for a restaurateur to figure out what’s best. So today we sit down with Adam Guild, founder of Owner.com; a restaurant tech exper…
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Annie & Craig Stoll on the cultural evolution of restaurants How many of us have had a front row seat to the changing tides of our industry over the last 25 years? Restaurants, our communities, and our guests have all changed dramatically and we’re still feeling the implications of those changes today. That’s why I wanted to sit down with Annie and…
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Adam Goldberg on the evolution from founder to CEO Before partnering with the band Kiss and taking over as CEO of rock and roll restaurant group, Rock & Brews, Adam Goldberg had already founded a successful pizza chain with over two dozen locations. Adam is an expert at the two skills we must acquire to achieve success in this industry: developing …
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