FULL COMP: The Voice of the Restaurant Industry Revolution

Our industry is full of one hit wonders. Innovators that are able to capture lightening in a bottle but only once. Many of us dream of a culinary empire with locations that span the globe. What I've been trying to figure out is what enables some folks to achieve this dream while so many of us fail in the pursuit. Today we chat with Adam Fleischman, a self taught chef that created and scaled both Umami Burger and 800 Degree Pizza worldwide. We unpack the mindset and the strategy that enabled him to grow these businesses to global proportions. Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: Full Comp - www.restaurants.yelp.com/fullcomp The Happy Mouth Morning Show - www.restaurants.yelp.com/happy mouth Restaurant Marketing School - www.restaurants.yelp.com/marketingschool Restaurant Influencers: The Playbook - www.restaurants.yelp.com/influencers

There are roughly 1300 self made billionaires in the world. That may seem like a big number but when you compare that to the 7.8 billion people on the planet, it's incredibly small. How did they get there? Is it luck, skill or a combination of the two? Today we delve into the aspirational story of real estate tycoon Grant Cardone who elected to go back to zero just to see if he could do it all over again. Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: Full Comp - www.restaurants.yelp.com/fullcomp The Happy Mouth Morning Show - www.restaurants.yelp.com/happy mouth Restaurant Marketing School - www.restaurants.yelp.com/marketingschool Restaurant Influencers: The Playbook - www.restaurants.yelp.com/influencers

You don't know what you don't know. For many of us, the laws have changed on an almost daily basis on a local, state and federal level. Each change increases the odds of a slip up that could cost us thousands. Today we chat with attorney Anthony Zaller who will run us through what we need to know to stay protected, what resources are at our disposal and what steps we need to take to remain compliant. Below you'll find links to the resources mentioned in Anthony's episode: Firm website: www.zallerlaw.com Blog: www.californiaemploymentlawreport.com Youtube Channel: https://www.youtube.com/c/EmploymentLawReportCA Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: Full Comp - www.restaurants.yelp.com/fullcomp The Happy Mouth Morning Show - www.restaurants.yelp.com/happy mouth Restaurant Marketing School - www.restaurants.yelp.com/marketingschool Restaurant Influencers: The Playbook - www.restaurants.yelp.com/influencers

Empire building has become the standard in our industry. Why have one restaurant when you can have 100? This ambition, paired with debt financing, has led to the collapse of our industry. Many of us grew too big too fast. Enter Tyler Wilson. Tyler has spent the last decade growing from one location to two, without incurring one penny of debt. Wins and losses are financed from the profits of the business not debit from outside investment. In this episode we dig into the pros and cons of a debt free restaurant model. For more on Tyler's restaurant go to Wurstkuche.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com to claim your free page and learn more about these powerful tools for your business.

My greatest frustration as a restaurateur has always been marketing. I knew we were doing a great job in the restaurant, I knew the community was in need of what we were offering but I had no idea how to effectively communicate that. There's so much noise out there, how do you break through? Most of us can't afford to hire a digital marketing expert but I happen to be close friends with one of the best, Eric Siu. Eric has built a $25M empire helping individuals and companies reach their target markets. Today we unpack what has driven his pursuit of excellence, his strategies for building audience and unveil his latest project, the Restaurant Marketing School podcast. Be sure to check out Eric's book, Leveling Up, and subscribe to our newest podcast Restaurant Marketing School. Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com to claim your free page and learn more about these powerful tools for your business.

The restaurateurs that have really thrived over the last 10 months are the ones that have embraced the reality of our situation. They've accepted the pandemic and reworked their concepts to meet these new challenges head on. Mindfulness, innovation, pliability and strict adherence to standards have become the tools of the trade. Few incapsulate this more than Lindsay Tusk. From moving her restaurant into the middle of a farm to building out the retail arm of their business, they are making the pandemic work for them. Today we unpack what's worked, what hasn't and where we go from here. For more on their projects go to quincerestaurant.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com to claim your free page and learn more about these powerful tools for your business.

The pandemic didn't pick favorites. For each small, independent restaurant that has shut down, just as many celebrity chefs have lost everything. But they'll be fine. I'm sure they're sitting on piles of money, right? Wrong. When the fundamentals of an entire industry are wrong, every participant at every level suffers. Chef Brooke Williamson has reached the pinnacle of what our industry has to offer and is successful by every metric. In sharing her story with you today, I'm hoping to show that the view from the top, looks a lot like the view from where you're sitting today. Be sure to follow her on Chef Brooke on instagram using the handle chefbrookew. Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com to claim your free page and learn more about these powerful tools for your business.

We all hope to be successful, but how many of us plan to be successful? Susan Sarich of SusieCakes took the time to plan every aspect of her restaurant. The research and development that went into her business plan directly resulted in the success she had after opening. Having weathered two economic disasters and with dozens of locations under her belt, her plan seems bulletproof and in today's episode we walk through it step by step. For more on SusieCakes go to susiecakes.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com to claim your free page and learn more about these powerful tools for your business.

Some of the most inspiring things to come out of the pandemic have been the unexpected acts of heroism we've seen within our industry. In the worst of times, we still find ourselves of service to others. Few illustrate that ideal more that Chef Greg Baxtrom. He's converted one restaurant into a community food bank and another into a platform for aspiring chefs of color. In this episode we dive into the experiences and choices that have made him a world class chef and a community leader. For more on the chef and his projects go to www.olmsteadnyc.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

As a leader, it takes courage to experience a problem and then chart the new course to remedy it. Vision is required to see that problem before it happens and make it part of your solution. Andy Hooper of &pizza is that kind of visionary. His early investments in technology and company culture have paid dividends over the last 9 months. They spent 2020 growing the company and will expand even farther in 2021. In this episode we unpack the management tools and resources he's created and how he's successfully utilized them despite the pandemic. For more on &pizza visit www.andpizza.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

So many of us were unprepared for the struggles we'd experience in 2020. Justin Rosenberg of Honeygrow was well prepared for any obstacles that came his way. Why? Some brands are built on strong economies and good luck, others are forged in fire. In this episode, Justin walks us through the hard lessons he learned scaling Honeygrow and how that prepared him for the pandemic. For more Honeygrow go to www.honeygrow.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Cross-training to composting, there's a new breed of restaurateur out there. They're leveraging the newest restaurant tech and strategies from outside of our industry to create entirely new companies. Chef Camilla Marcus is leading the charge for change and today we run through several of her endeavors including a restaurant focused tech conference, a nonprofit for hospitality workers and her zero waste restaurant West~Bourne. For more on West~Bourne go to www.westbourne.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

I am not a great leader but I certainly aspire to be one and I've gotta believe that's half the battle. Any improvements I've made over the years can be traced directly back to the great coaches I've had and the great lessons they've taught me. One of the greatest coaches I know is Howard Solomon. I reached out to him because, in this moment, I think we could all use a little coaching. In today's chat we unpack what it takes to become a great leader and how to inspire greatness in your team. If you're looking to level up visit www.solomonleaders.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Today, I might come off as a little hypocritical. I've had the good fortune of having my brands grace the pages of almost every food publication in the country. But I also spent years out of the spotlight and I remember how cold and frustrating those days were. When you're in you're in. When you're out, you're out. Those days and that kind of journalism need to be done. Today we chat with Antonio Diaz, founder of Life and Thyme, an independent food media magazine determined to highlight the people behind the products. It's a big publication telling small stories and today we hear Antonio's story and how he's taking professional responsibility for the recovery of our industry. To check out the magazine go to www.lifeandthyme.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

We have several new projects launching in 2021. Here's a preview! Restaurant Marketing School Hosted by famed digital marketer Eric Siu and Michelin-rated restaurateur Josh Kopel, RMS provides daily digital marketing tips, giving restaurateurs the tools they need to communicate with their existing customers and reach an entirely new customer base. Each episode is only 4-7 minutes, providing bite sized, actionable information that listeners can implement in their restaurants that day. Release Schedule: Monday-Friday Season 1 launches 1/11/21 Restaurant Influencers: The Playbook Restaurant Influencers offers readers a peek at the playbook of successful restaurateurs from across the country. Informative and actionable, these are the stories, tools and resources that will ensure the hospitality industry thrives. Digital publication launches 1/18/21 Release Schedule: Daily Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

In Season 3, the restaurant revolution is taking a new shape. As we see our way out of the pandemic the new ideas and strategies we've implemented have taken root and blossomed. We have entered the Restaurant Renaissance. Season 3 focuses on the revolutionary ideas and leaders that have thrived during this difficult time, empowering listeners to walk a similar path. Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

No different than Season One, I find it impossible to pick out my favorite episodes from Season 2. Having said that, I do have my favorite lessons.... We've got much more planned for Season 3 which launches January 5th. Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

For many of us, wine is hard. It’s a world with a language all its own and there’s just something about it that’s always made feel foolish. Whether by design or not, that uneasiness…that inaccessibility needs to change. One of the soldiers leading the charge towards diversity and inclusion is Julia Coney. Her mission is to bring the world of wine to underserved groups and bringing diversity to the industry at large. Today we explore her role within the industry and her efforts to make the wine world look more like the world around us. For more on Julia and her initiatives go to www.juliaconey.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

We all do it. We look at someone else’s restaurant in awe, wondering how they got a custom shoe deal or lines out the door. When does a restaurant transcend food and beverage and become an idea? John Seymour of Sweet Chick seems to have cracked that code. Today we discuss how to build a brand, culture and community. We also discuss how those efforts translate into survival in tough times like these. To check out John’s latest initiatives go to www.sweetchick.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

2020 has been the most educational year of my life. It’s amazing what you see when you take a moment to look around. I’ve spent the last 20 years in this industry, blind to the struggles of so many. Well, my eyes are open now and I’m ready to become part of the solution. I sat down with Saru Jayaraman of One Fair Wage to discuss the inequities in our industry and what we can do to change them. To offer support of get support go to www.onefairwage.org Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P

Can good, nutritious food be reasonably priced? Can it be cheap? Is healthy food is a human right? Sam Polk thinks it is and he’s putting his money where is. Sam created Everytable, a company dedicated to offering nutritious food at a low price point…and he intends to make a profit while doing it. Today we discuss how Sam is bucking convention and using the big corporations playbook to make a big impact on local communities. For more on Everytable and their mission go to www.everytable.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P

Vulnerability is the superpower that can change the world and, in the moment, is changing the face of the hospitality industry. When Chef Irene Li opened her books revealing that her busy, award-winning restaurant Mei Mei was breaking even, the news went viral. Diners were shocked and restaurateurs were forced to take a hard look in the mirror. The jig was up. Today Irene opens her books again, giving us insight into what Mei Mei is today and what it will become in the future. For more info on Mei Mei’s virtual classes and CPG offering go to http://www.meimeiboston.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P

I bought into the same dream you did: build a restaurant, make it successful, rinse and repeat. How well did that work for you? It took me down the path of exhaustion, frustration and, ultimately, failure. Ari Weinzweig, co-founder of Zingerman’s in Ann Arbor, Michigan, took a different path. He created a community of businesses, each supporting the next. He stayed small and strategic, investing heavily in his team. He’s built the stuff dreams are made of and today we tackle how he turned those dreams into reality. Click here to check out Ari’s tools and resources. Click here to check out Ari’s community of businesses. Click here to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

You can’t talk to Robert Egger without asking yourself one simple question: What have I done with my life? Robert has dedicated his life to supporting the hungry, sustainability and those in desperate need of a second chance. He’s weaponized food in the fight to end hunger and build community. Today we discuss his revolutionary ideas around charity needs to change and how we, as restaurateurs and chefs, can play a vital role. For more on Robert and his upcoming projects go to fuckingshitup.net Click here to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Stalking is illegal but I don’t know how else I would describe the process I used to book Chef JJ Johnson for the show. Why? Because he has something important to say. JJ sees food as a common language and uses it to educate the masses about who we are and where we come from. Today we delve into his culinary education and the path that led him to where he is today. Click here to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

If there’s only one lesson to be learned from helping someone open a restaurant it’s that it would be a bad idea to open up one yourself. Max Sheets spent his professional life helping restaurateurs scale their businesses to massive proportions. At some point along the way, he caught the entrepreneurial bug and decided to strike out on his own to create Chick N Max. Today we discuss the tools and tricks he learned from corporate giants and how he implemented those in his restaurant concept. To check out his employee handbook click here. Click here to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Here in America, we don’t know what the winter will bring. But we can look to Australia, who’s just coming out of the cold winter months, for indicators of what’s to come. Today I sit down with Shaun de Vries of Open Pantry Consulting. In this episode we discuss how the Australian Hospitality Industry fared during the winter and what we can do stateside to prepare for the colder months. For more on what Shaun and the Open Pantry team are working on go to openpantryconsulting.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

When you hear truth, it resonates. The first time a read a book by Seth Godin, I knew in my heart he was speaking the truth. I just read his newest book, The Practice, and I had to talk to him about it. I believe the right mindset is what will help us prevail in these difficult times and this book has helped get me back on track. We talk about The Practice and much more in today far reaching conversation. Be sure to pick up his new book, The Practice, available wherever you buy books. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Working in hospitality is a calling. I felt called to serve people and, as a restaurateur, I’ve done just that. Chef’s have a different calling, to feed and nourish the masses. Today we chat with Dan Giusti, the former executive chef of Noma. Dan walked away from the prestige of fine dining to serve a bigger purpose. Through his company Brigaid, he’s committed his life to turning school cafeterias across America into scratch kitchens led by seasoned chefs. Today we explore the work that goes into revolutionizing the American school food system. For more on Brigaid go to chefsbrigaid.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Restaurateurs tackle many problems, but money problems always make it to the top of the list. If we’re going to rethink the whole industry we need to start with financing. We start these passion projects deeply in debt and spend the first several years trying to dig our way out. That’s no way to run a business! My search for innovative ideas to avoid debt financing led me to Johann Moonesinghe. On this episode we chat about his company InKind, a restaurant financing company that’s created a debt free model worth exploring. For more on InKind go to www.inkind.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Twice a week, I show you the world I see. The world I want to live in. It’s filled with big names, big stories and bright futures. But there’s something to be said for the small stories...The independent restaurateur fighting the good fight in a forgotten neighborhood. There’s hope and inspiration there as well. Today we chat with Andrea Abdallah, owner of Barcito in Downtown Los Angeles. Andrea is proof that we can change the whole industry by changing the way we do business. Her story of struggle and survival epitomizes the reason why I’ve dedicated my life to serving those that serve the world. For more on Barcito, go to www.barcitola.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Everyone has a different definition of success. But, if we all had to pick one, we’d probably pick Sam Nazarian's. His company, SBE, owns 36 hotels and over 200 culinary and nightlife venues globally. He’s worked with everyone from Philippe Stark to Jose Andres. And even in the midst of a global pandemic he’s expanding, opening Citizen’s a 40,000 sq foot eatery later this year. Sam has dominated every tier of hospitality for more than a decade now and today he unpacks his winning strategy. For more on SBE and their upcoming projects go to www.sbe.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

No one could have seen the utter decimation of our industry coming, right? Granted there were signs we were on shaky ground but I, for one, was too busy to see them. Michael Tingsager, on the other hand, was not. I reached out to Michael after pouring over the content on his website. The issues we’re tackling today, he was discussing more than a year ago. He’s a hospitality futurist. He can clearly see where we’re headed and what we need to do to ensure we get there safely. Today we dive deep into our past, present and the opportunities that lay before us. For more on Michael, go to www.hospitalitymavericks.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

The greatest lesson I’ve ever learned is that personal development is professional development. I learned that lesson and countless others from Verne Harnish and the platforms he’s created. Verne has spent his life trying to support the endeavors of Entrepreneurs just like you and me. In these difficult times we need guidance from the best teachers out there. That’s why I asked Verne to be on the show. Links Scaling Up Wolfgang Puck's HBR article Margaret Heffernan Verne's Resources Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

We’ve covered countless pivots on this show but I wanted to try something different. Today we chat with Krystle Mobayeni, founder of BentoBox. Krystle and her team created a plug and play website design service designed for our industry. She’s been touting the importance of the online experience for restaurants since long before the pandemic. There was no need to pivot! Retail, online ordering and so much more were readily available through Bentobox. During this time of great struggle, I see tremendous value in talking with visionaries like Krystle that have created solutions to problem we didn’t even know we had. For more on BentoBox go to getbento.com Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.ant to streamline your front-of-house operations and increase sales? Head over to http://bit.ly/YelpRestaurants to claim your free page and learn more about these powerful tools for your business.

If you own and operate the best restaurant in the world does that make you the best restaurateur in the world? If I didn’t believe that Will Guidara was the best before our conversation I certainly do now. His love of craft and of industry inspired him to create not only a restaurant empire, but to create the Welcome Conference: a platform whereby the hospitality industry can come together to chart a better future for all of us. Today we chat about what it takes to be the best, the strategy to get there and what's he's doing to make sure we, as an industry, come out of the pandemic stronger than ever. To learn more about the Welcome Conference go to welcomeconference.org Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

What's it take to become an overnight success? The short answer is years of dedication and hard work. Chef Johnny Ray Zone took Nashville hot chicken, an obscure regional dish, and turned it into an international institution. The guy is a hot chicken mogul selling out 1,000’s of sandwiches a day, setting his own rules with the delivery companies and partnering with Post Malone on new promotions. I looked to him for inspiration when I opened my own fried chicken joint but I did it for money and never achieved the level of success that he has. Why? Because it’s his authenticity that has made him a star. Zone walks the walk and, in today’s conversation, he walks me though his path to greatness. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

Staring down the barrel of a 60% permanent closure rate...It's time to fix what's broken. It’s time to change the game. The hospitality industry is at a pivotal point and it has becomes painfully obvious that business acumen and strategic planning will matter just as much as resilience.There's no shortage of resources ranging from how to apply for loans to how to negotiate with your landlord. At some point, we will turn our sights towards the future and, when that time comes, we’ll need to the tools and strategies to thrive, not just survive. In the hospitality industry, we fix our own problems. This is no different. We’ve created a group called The Hospitality Game Changers It’s on Facebook, a platform you already use daily It’s a space just for us where we’re tackling the most difficult issues facing our industry and creating solutions. It’s updated daily with the most compelling audio, written and video content to make sure you’re plugged in to what’s going on today and what can help us tomorrow. It’s quick, easy and free to join. Just click here or login to Facebook and search Hospitality Game Changers in the search bar. Click join and you’re all set. We can’t change the cards that we are dealt, but we can change how we play the game.

Jeremiah Tower is the father of contemporary American cuisine. From Chez Panisse to Stars, he impacted cuisine and culture. He stepped off the line and into the dining room, creating the role of the celebrity chef, I believe that, as an industry, we need to blaze a new trail and I thought it was a good idea to talk to the guy that blazed the trail for Alice Waters, Danny Meyer and, well, me. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

What does the COO of a $350 million restaurant conglomerate have to teach independent restaurateurs? More than you can imagine. Kat Cole worked her way up the ranks from a waitress to executive vice president of Hooters, went on to become the president of Cinnabon and now sits as the COO of Focus Brands, a corporation consisting of household names like Schlotzsky’s and Jamba Juice. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. HIGHLIGHTS A new perspective on education Mentorship Establishing a leadership position within a organization Pivoting to leadership within an industry The role of women within the hospitality industry Dealing with press The role of tech in hospitality Taking a bowling alley approach to management Connecting with your story Big wins, big mistakes

Jon Taffer knows what's up. Though he's made a name for himself as a television personality, Taffer is a stone-cold operator. This guy knows his sh*t. On this episode he presents revolutionary ideas on what the restaurant can do to survive today and what the industry will look like tomorrow. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. HIGHLIGHTS A vision for the kitchen of the future The 3 key functions in a restaurant Safe dining protocols Pricing adjustments Elements of leadership Alternatives to discounts Being honest with yourself Reaction management Enforcing customer masking and safety protocols Resetting America

Picking a favorite episode from season one would be like a parent picking a favorite child. Having said that, I do favorite lessons. Here are my top three from Shawn Walchef, Josh Holtzman and Sam Marvin. We’ve have much more planned for Season 2 which begins October 6th. Be sure to tune in next week for the Season 2 premier featuring Jon Taffer.

Be sure to check out FULL COMP Season 2 beginning October 6th featuring: Jon Taffer Kat Cole Seth Godin Antonia Lofaso Jeremiah Tower Brooke Williamson Ari Weinzweig Sam Nazarian and many more!

A look back at some of the most inspiring moments with several of our most notable guests including Matthew Jennings, Andrew Zimmern, Joe Sasto, Jet Tila, Daniel Shemtob and Nyesha Arrington.

He was the Chief Restaurant Officer of Union Square Hospitality Group with 20+ locations. Then he became the president of BarTaco, a restaurant group with 30+ locations across 10 states. In his spare time became a master sommelier. By all metrics, Sabato Sagaria is a huge success. But with such a high failure rate in the industry, what elements are required to achieve that level of success? Today, Sabato teaches us the lessons he learned while working with the best to become the best. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. Highlights Redefining leadership at Union Square Hospitality Group Rolling out a zero-tipping initiative The importance of trust and transparency A one-size-fits-one approach Possessing a growth mindset/focus Can every job be your dream job? Creating growth opportunities within your company The importance of word-of-mouth advertising How to create word-of-mouth advertising Guest communication strategies 100% table touches WTF moments The perils and benefits of integrating with a larger company Lessons learned from a giant corporate structure

What are the best investments that you can make in your restaurant or in our industry? Eduardo Rallo is an investor in restaurants, in restaurant tech and in people. In this episode, we explore his winning strategy for seeing and seizing the opportunities out there. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. HIGHLIGHTS The story behind creating and scaling the World Wrap brand The importance of being naive Setting up roles for success The importance of investing in talent Taking on venture capital The pressures of institutional funding Expanding from restaurateur into restaurant investing Early investment in Opentable The story behind Pacific Catch The next big gold rush in hospitality The future of tech in the restaurants

Carlos Santana said “there nothing is more contagious than enthusiasm.” Wil Slickers is living proof that he was right. He has carved out his own place in the hospitality landscape through ingenuity, authenticity and transparency. On this episode, we follow along on Wil's entrepreneurial journey beginning with his first gig in the industry. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Beginning in the hospitality industry Good with people but no job skills Hired at the front desk of a hotel Starting the podcast Wil moved from the original hotel job to Oregon Working in a boutique hotel Had a thirst for learning more abut the industry Inspired by a Tony Robbins and Gary V video on podcasting Started the podcast in 2018 Wil was 25 years old Growth of the podcast Interviewed first guests Acquired sponsors Growth in audience Quit job to pursue the podcast full time End of 2019 The formula for the podcast Other industry podcasts were boring and monotone Short, simple and to the point Gary V type sound Showing authenticity is the key to growth Podcasting is a new exciting medium 900k active podcasts in the world Far fewer than YouTube channels Possible to grow other mediums from the podcast What is a destionationnaire Alternative term to “hospitality provider” Someone wired to create remarkable experiences that are anticipated and shared Destinationnaire awards Using podcasting creatively in hospitality businesses Creating a private podcast for hotel guests Information on the hotel Hisory of the hotel Local amenities Creating a private podcast for staff Creating a private podcast for restaurant patrons Covid19 - have sanitisation conversations in realtime with customers via all of these different mediums Advice for new podcasters Learn something from your guests Focus on being adaptable Learn editing and distribution Engage with your community Put your audience first Create value through multiple media mediums Podcasts create a direct line between industry leaders and the listening audience Podcasts as a service It is scary to put yourself out there Never been a better time to do it Future for Wil Slickers Constant evolution of the podcast concept Doing podcasts interviews himself Starting in real estate and owning hotels Future of hospitality Industry standards will be raised post pandemic Transparency is key to the new generation of hospitality businesses Words to industry Enjoy the down time Be open to new opportunities Say “f***” it and get out of your comfort zone

Great food, drinks and service are only half the battle. What's the point of offering a world-class product and service if no one knows about it. As hospitality professionals we are as responsible for marketing our wares as we are for perfecting them. But how? Enter Brett Linkletter of Misfit Media. Brett and his team have been working for years to master social media marketing and advertising. On this episode, Brett runs us though his tips and tricks for sharing your vision with the world. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Beginnings of Misfit Media Marketing vs Advertising Marketing articulation of what makes your product or service good Advertising is to create awareness Misfit Media three stage process Difficulties during Covid 150+ clients pre-covid 25% clientele canceled wiith no warning 25% paused until further notice Pivoting during Covid Optimizing systems for online Develop new systems Becoming more effective as an agency Investing more during Covid DineLine Integrated solution from marketing to sale enables online ordering for restaurants POS integration Misfit Media marketing integration delivery from third party apps Restaurants haven’t changed much in the past 100 years Opportunity to do things differently Josh has done physical advertising e.g mailers Found more success with digital paid advertising Paid advertising works so well because it is hyper focussed Underutilized - restaurants are slow to move into technology Misfit Media find the best results with Facebook and Instagram advertising Next Door and Yelp marketing have good results too Budgeting for paid social media advertising Ad spend of $500 per location per month No need to spend more than that Frequency of an ad - number of times someone has seen the ad Wasting money if the same people are seeing the same ad again and again Messenger is also high open rate Average engagement rate for followers is 0.5% Advertising to grow followers arre not useful Create a custom audience after collecting data Enables you to exclude customers already collected Every dollar spent is going to acquisition and building database Advertising group should be min 30,000 people Key KPI Cost per contact Good average is $1-1.20 per lead If 20% of leads collected convert to customers, that is a $5 acquisition Biggest advertising mistake Boost posts No KPIs for success Lazy way to advertise Learning abut social media advertising Restaurant Accelerator course by Misfit Media Billy Gene marketing programs Reopening campaigns step by step

Philip Camino is out to save his restaurants but, in the process, may be able to help save the industry. Today we discuss how he’s expanding the concept of team to include his vendors and how wellness plays a central role in his restaurant operations. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Transforming the business during Covid Looking at ways to mitigate risk Reduce costs Get more efficient Speak to landlords and stakeholders Building a partnership with landlords Collaborating with landlords rather than being against them Less tennants in the next 6-12months More failures happening within the next year Mid level spaces - much less demand Philip’s professional background Director of Finance at the Student Union Corporate job in enternatinment management company Corporate marketing Moved to LA and began in hospitality Lessons from a varied professional background People are everything World class artists and brands have world class teams Strong teams attract other talented people The hospitality job market Hiring has been hard in the past couple of years Even BOH hard to hire Essential to the running of the restaurant Restaurants will have a more diluted talent pool post-pandemic Covid is creating opportunity Reset of the industry 35% restaurant closures 35% less competition 65% of restaurants who are left will hopefully get 100% of the remaining business Finding a stronger team Wages will come down More top talent available Some of the best hospitality professionals in the world are now available Benefits to remaining restaurants Better team Better supplier relationship Better opportunities to capitalize Less competition Redefining relationships with vendors and landlords Widening the definition of “team” Principles of mutual investment Poor current working conditions for employees in the hospitality industry No health insurance No 401k Long work hours Initiatives for better employee compensation Bonuses based on actionable metrics depending on position Example: executive chef receives bonuses for cutting prime costs Receives a profit share of money saved Gameifying health and wellness Whoop app to encourage healthy habits Financially incentivize better recovery score Recovery score made up of wellness metrics to measure your stress levels Resting heart rate Sleep Respiratory rate Heart rate variability

I’ve never wanted to be the first anything. It takes courage to do something no one has ever done before, to dream a new dream. Chef Andrea Drummer has that courage. Today we discuss the changing tides within our industry and our culture...covering everything from cannabis to diversity. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Noticing race inequality Grew up poor in a middle-class neighborhood Noticed white flight Noticed the difference in education when attending a partially private, predominantly white high school and majority black high schools Called an n-word at age 19 by a man in a pickup truck Starting in culinary Always been creative in the kitchen 1st career in non-profit Advocated against cannabis use 2nd career as a cannabis chef Getting into cannabis cooking Moved to California from New York Went to culinary school Stress of culinary school caused illness Severe chronic pain Prescribed opiates but took cannabis instead to relieve pain The body metabolizes cannabis in a different way with food Cooking with cannabis made sense Making cannabis use accessible Increasingly being used by the older generation Less likely to be smokers The effects of a cannabis meal Choose your own strength Particpants inform Andrea of what they want to experience Tolerance Strength of high Andrea can infuse on site to strengthen the high Cannabis quality Purchased wholesale One grower Organic, outdoor grown High in THC Business during Covid More enquiries for private dining experiences Focussing on delivering at-home solutions to patrons Minorities and women in the industry Andrew Zimmern mentioned we have the opportunity to change how minorities and women have been treated so far in the industry Andrea creates equality in culture Focusses on uplifting black women Importance of good work environment Kitchens used to be hostile Chefs would throw things Andrea redefines her working kitchen Better working hours Friendly environment If you are not good to yourself, you are not good for the kitchen Black Lives Matter Being apolitical is damaging to the movement Silence is impactful Encouraging non-black folks to listen and be open to hearing the truth The world is changing We all have a desire to be better We are still creating and learning during this time Success has no playbook Andrea is relatively new to culinary business Creating her own rules with intention Being true to oneself Reflecting during Covid Opportunity to be authentic and original when everything is quieter