FULL COMP: The Voice of the Restaurant Industry Revolution

Some restaurants chase trends. Lee Maen builds brands that shape them. As co-founder of Innovative Dining Group, Lee has redefined what it means to create restaurants that are as memorable for their vibe as they are for their food. From Sushi Roku to BOA Steakhouse, he’s turned hospitality into a high-performance art form—blending ambiance, precision, and consistency across markets and decades. In this episode, we dive into how IDG builds loyalty without relying on celebrity chefs, maintains profit without sacrificing soul, and scales without losing what made it special in the first place. To learn more about Innovative Dining Group and their iconic concepts, visit https://innovativedining.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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 dig into one of the biggest blind spots in our industry: the real reason guests walk through our doors. Most restaurant owners think we’re selling food or service — but that’s not it. What we’re actually selling is transformation. People come to us because they want to feel something — connection, escape, celebration, comfort. When you start to understand the emotional and experiential shifts you’re providing, your entire approach to marketing changes. I lay out how to identify the transformation your restaurant offers and how to communicate that clearly to your guests. When you stop selling tasks and start selling outcomes, revenue follows. This one’s about shifting your mindset so you can grow smarter, not just harder.Takeaways:Most restaurant owners are selling food, but successful ones sell transformation.The clarity of the promise is crucial for growth.People buy experiences, not just products.Identify the memorable moments in your dining experience.Transformational marketing can lead to higher prices and customer loyalty.Define the transformation your restaurant provides.Map out your unique process for delivering that transformation.Price based on outcomes, not inputs.Marketing should reflect the emotional resonance of your brand.Engage your team in understanding the transformation you offer.Chapters:00:00 Introduction to Restaurant Profitability01:12 Understanding Revenue Ceilings and Transformation02:39 The Shift from Selling Products to Selling Experiences04:06 Defining and Delivering Transformation05:32 Marketing the Transformation EffectivelyIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

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 brand in a matter of years. Today we discuss how his brands have evolved to reach a national stage and how he’s had to evolve as an entrepreneur and chef in response. For more information on the chef and his brands, visit https://citygroceryonline.com/.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Burnout isn’t about working too much—it’s about what drains you. Anese Cavanaugh has spent the last two decades helping leaders master their Intentional Energetic Presence (IEP) to create thriving, engaged teams without running themselves into the ground. Her work with Zingerman’s and top companies worldwide has proven that energy, not time, is our most valuable resource. In this episode, we dive into the real cause of burnout, how leaders unknowingly drain their own teams, and the small shifts that create massive impact. If you want to lead with more energy, influence, and authenticity, this episode is a game-changer. To learn more about Intentional Energetic Presence (IEP) and how to lead without burnout, visit https://activechoices.com/. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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 get into something most restaurant owners overlook — branding. Look, great food is the baseline. It gets you in the game, but it’s not what keeps the dining room full. What really moves the needle is a compelling brand story — something that makes people feel seen, understood, and part of something bigger than just a meal. I walk through how to build that kind of connection with your guests. From shaping your brand identity to refining your marketing efforts, I lay out the strategies that drive traffic and build loyalty. If you’re ready to stop being “just another restaurant” and start standing out in a crowded market, this one’s for you.TakeawaysMoney is the primary problem for restaurants.Great food is expected; branding is essential.Diners need a reason to care beyond the plate.A restaurant's brand should evoke feelings of belonging.Compliments do not equate to customer conversions.Stories about the restaurant are crucial for marketing.Reframe your restaurant's concept to attract the right audience.Audit your brand from a stranger's perspective.Identify ways your brand can stand out beyond food.Building a memorable experience is key to success.Chapters00:00 Introduction to Restaurant Profitability02:06 The Importance of Branding in Restaurants06:00 Building a Memorable Restaurant ExperienceIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

Great food gets guests in the door, but a great team keeps them coming back. Shawn Gawle, the awarded chef behind Camaraderie, has mastered the art of creating exceptional dining experiences by prioritizing mentorship, culture, and intentional leadership. In this episode, we explore Shawn’s journey from celebrated chef to chef-owner, how his philosophy of shared success shapes his restaurant, and the innovative ways he’s redefining hospitality. If you’re looking for practical insights on building a thriving team and unforgettable guest experiences, this episode is for you. Be sure to check out Camaraderie.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

The fires have dramatically altered LA’s real estate market, creating both challenges and opportunities for restaurant owners. Real estate expert Dan Fagan shares insider knowledge on where the best opportunities are now, how to negotiate stronger lease terms, and how consumer behavior is reshaping restaurant site selection. Whether you're looking to relocate, expand, or secure better lease terms, this episode provides the playbook for making smarter real estate moves.This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA’s restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Most restaurants accept drama and dysfunction as part of the business—but what if eliminating them was the key to higher profits and better retention? Lisa Schultz, Managing Partner of Zingerman’s Roadhouse, has spent the last 20 years proving that culture is the real secret to success. By implementing no-drama leadership, open-book finance, and employee empowerment, she’s built a restaurant where people don’t just show up for a paycheck—they show up to be part of something bigger. In this episode, we explore how to build a drama-free workplace, get employees to think like owners, and create a sustainable, profitable restaurant culture. If you’ve ever struggled with turnover, toxic teams, or disengaged staff, this conversation is for you. To learn more about Zingerman’s Roadhouse and their culture-first approach to hospitality, visit https://www.zingermansroadhouse.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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 dig into the importance of identifying and solving the recurring problems we face in restaurant operations. I talk about the need to move away from constant firefighting and start getting to the root causes of our issues. I also share how we can leverage AI to document our processes and build systems that prevent these problems from popping up again. This conversation is packed with actionable strategies to help restaurateurs boost efficiency, drive profitability, and ultimately create a more sustainable business model. Takeaways:Money makes every other problem a minor inconvenience.If your to-do list looks the same week after week, you have a pattern.Most restaurants fail due to a thousand tiny cuts, not one big issue.Track the top five recurring frustrations weekly to identify patterns.Use AI to catalog breakdowns and cluster them into themes.Document solutions to problems to create self-correcting systems.Leadership involves delegating playbooks, not problems.Regularly review and improve your systems to avoid being trapped in them.Solving patterns leads to freedom in restaurant management.Engage in a weekly sync to log recurring issues and solutions.Chapters:00:00 Introduction to Restaurant Profitability02:06 Identifying and Solving Recurring Problems06:02 Leveraging AI for Operational Efficiency07:01 Building Sustainable Systems for GrowthIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

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 Scott Peters, to distill out the essential elements of that formula. Believe it or not, it has as much to do with people as it does process. To learn more about David and his programs, visit https://www.davidscottpeters.com/.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

With the fires wiping out entire restaurant districts, what does the future of restaurant design in LA look like? Renowned architect John Hamilton shares with Josh Kopel and Michael Benson what restaurant operators should be thinking about when rebuilding—from fire-resistant materials to more flexible layouts, outdoor dining strategies, and cost-effective redesigns. Whether you’re rebuilding from scratch or planning a renovation, this episode delivers practical design solutions that will shape the next generation of restaurants.This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA’s restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Most restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that’s challenged conventional wisdom and redefined what restaurant success looks like. From turning historic spaces into thriving concepts to pioneering an employee-owned business model, Justin has proven that restaurants can be both financially sustainable and deeply meaningful. In this episode, we dig into why he bet on an ESOP model, how he scaled without losing soul, and what the next decade of restaurant leadership should look like. If you’ve ever wondered how to grow without compromising your values, this conversation is for you.To learn more about Edible Beats and how they’re reshaping restaurant culture, visit https://www.ediblebeats.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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 dive into why profitability has to be the North Star for every restaurant owner — because without profit, nothing else is sustainable. I also break down one of the most underrated marketing tools in the game: the power of 'surprise and delight.' We’re talking about those unexpected moments that turn a first-time guest into a lifelong fan. I share practical ways to build those moments into your operations — from budgeting for them to training your team to execute with heart. Because when you systemize joy, you create loyalty. And that’s how you win. Takeaways:Money makes every other problem a minor inconvenience.Surprise and delight isn't just generosity; it's unexpected generosity.Creating unforgettable experiences turns guests into raving fans.A surprise and delight budget empowers staff to enhance customer experiences.It's about exceeding expectations in ways they couldn't even imagine.Transforming guests into ambassadors is key for marketing.Marketing through surprise and delight pays for itself.Training staff on surprise and delight strategies is essential.Focus on creating genuine moments of connection with guests.Implementing a structured approach to surprise and delight can lead to greater profitability.Chapters:00:00 Introduction to Restaurant Profitability02:06 The Power of Surprise and Delight05:54 Creating Unforgettable Experiences09:47 Implementing Surprise and Delight StrategiesIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

Kim Malek, founder of Salt and Straw, discussing her journey from working at Starbucks to creating a unique ice cream brand that emphasizes community, culture, and innovative marketing strategies. Kim explores the importance of guest experience, building a strong company culture, navigating challenges during the pandemic, and the significance of partnerships in business. Kim shares valuable insights on entrepreneurship, emphasizing the need for authenticity and trusting one's instincts. For more information on Salt and Straw visit https://saltandstraw.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

In a crisis, every day your restaurant stays closed means lost revenue. Permitting and governmental expert Eddie Navarette reveals the fastest, most effective ways to cut through LA’s permitting maze, accelerate approvals, and avoid costly mistakes that slow down restaurant openings. This episode provides actionable insights for operators in any city looking to streamline licensing, improve compliance, and get open fast—without the headaches.This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA’s restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

We often have such a clear vision for what our lives and our businesses will look like before we open. And then the flood comes and we’re so busy trying to survive that we forget to thrive. We forget why we got into this to begin with. And that “why”, for most of us, was love. Love of community, love of food, and love of revelry. Meet Mark Bitterman, a man who’s never forgotten his why and, no surprise, it’s served him well. Today we chat about finding our true North, holding on to it, and building a business to last. For more information on The Meadow, visit https://themeadow.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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 break down why focusing on frequency instead of foot traffic is the key to long-term profitability.We’re diving into the power of customer data—how to capture it, segment it, and use it to create marketing that actually works. Because guess what? Not all customers are created equal. Once you know who your best customers are and why they keep coming back, you can stop throwing money at broad marketing and start making strategic moves that drive real growth. If you’re looking to maximize revenue without constantly hustling for new guests, this one’s for you.Takeaways:Your fastest path to growth isn't new customers.A 5% increase in repeat customers boosts profitability by 25%.Reminding customers that you exist is crucial.Acquiring customer data is essential for retention.People value status and access over discounts.Role-playing can help staff feel comfortable selling.Segmentation of customer lists increases marketing effectiveness.Personalized communication makes customers feel valued.Focus on existing customers for quicker revenue growth.Implement frequency-based campaigns to drive repeat visits.Chapters00:00 Introduction to Restaurant Profitability02:07 The Importance of Customer Frequency05:00 Capturing Customer Data07:52 Segmentation for Effective Marketing10:12 Conclusion and Call to ActionIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

It’s one thing to grow a restaurant group. It’s another to grow one that thrives across categories, cities, and economies. David Morton has done exactly that—without taking on debt, overextending his team, or compromising his values. As co-founder of Episcope Restaurants, David has engineered a scalable system that pairs creative vision with financial discipline. In this episode, we break down his approach to market selection, capital efficiency, weekly P&Ls, and the real difference between restaurants that survive and those that lead. If you want a playbook for building a restaurant business that lasts, this is it.Takeaways:Profitability is the key problem for restaurant owners.David Morton aims to make a difference in the restaurant industry.The restaurant industry lacks leadership and standards for excellence.A conservative approach to business modeling can lead to success.Mistakes are part of the learning process in the restaurant business.The future of dining is influenced by social needs post-COVID.Managing balance sheets is as important as P&L statements.Openness to change is crucial for restaurant success.The restaurant industry must adapt to rising development costs.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

With neighborhoods devastated and operators forced to relocate, how will the fires reshape the restaurant landscape in Los Angeles? Development expert Jerry Prendergast has overseen hundreds of restaurant projects, and today, he unpacks the real estate shifts, leasing opportunities, and market trends emerging in LA’s hospitality scene. He also shares how operators across the country can rethink expansion, negotiate better leases, and position themselves for long-term success in a rapidly changing industry.This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA’s restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

We’ve been sold the lie that freedom comes after the exit. But what if we built businesses we never wanted to leave? That’s exactly what Elliott Bisnow did. As co-founder of Summit and Powder Mountain, he’s created a movement, not just a company—one built on authenticity, community, and the belief that life and work should be equally inspiring. In this episode, Elliott breaks down the power of big ideas, the myth of the exit strategy, and how living your brand is the real key to long-term happiness and success.Takeaways:Focusing on niches can lead to unique business opportunities.Building community is essential for entrepreneurial success.Authenticity is more valuable than perfection in leadership.Managing expectations is crucial for customer satisfaction.Creating leaders within organizations fosters a positive culture.Mentorship plays a significant role in personal growth.Co-founding a business brings diverse perspectives and skills.Living the brand enhances personal fulfillment and business success.Intentional living can lead to a more balanced and fulfilling life.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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 break down how AI can be a game-changer for restaurant owners, not by replacing people, but by freeing them up to focus on what actually matters. We’re talking automation, streamlined marketing, and strategic delegation—because the secret to scaling isn’t working harder, it’s working smarter. I’ll walk you through how AI and well-crafted SOPs can help you reclaim your time, reduce the daily chaos, and set your restaurant up for long-term success. And here’s the kicker—you don’t have to overhaul everything overnight. Start small, build momentum, and watch how AI helps take your business to the next level.Takeaways:Money is the primary problem for restaurant owners.AI can help delegate tasks effectively.Overwhelm often comes from mismanaged tasks.Automated task audits can identify inefficiencies.AI can create structured SOPs from recorded tasks.Marketing consistency is key for restaurant success.AI can generate comprehensive marketing calendars.Engagement can increase with AI-driven marketing.Start with small AI implementations for better results.AI is a tool to amplify leadership in restaurants.Chapters00:00 Introduction to Restaurant Profitability02:06 Leveraging AI for Restaurant Efficiency05:49 Streamlining Marketing with AI10:03 Implementing AI in Manageable StepsIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

A picture might be worth a thousand words, but in the restaurant industry, the right picture is worth thousands of dollars. Zaheer Bhyat and Ray Erickson have built their careers mastering the art of visual storytelling—helping brands create food photography that doesn’t just look good, but actually drives sales. In this episode, we break down why most restaurant images fail, the psychology behind visuals that make customers take action, and the simple changes that can turn your food photos into a powerful marketing tool. If you want to learn how to make your food look irresistible, this is the episode for you. To learn more about their expertise in brand storytelling and high-converting food photography, visit https://pacificnexus.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

In this episode, Josh Kopel and Michael Benson sit down with Brad Block, a top restaurant builder who has worked on some of LA’s most high-profile hospitality projects. With countless operators now facing the challenge of rebuilding, Brad shares insider strategies on how to reopen faster, smarter, and stronger—without getting caught in costly delays or unnecessary expenses. Whether you’re in LA recovering from the fires or a restaurateur thinking about renovations, this episode breaks down construction shortcuts, cost-saving strategies, and future-proofing techniques that will make your next restaurant build a lasting success.This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA’s restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger.

How do you scale a brand without losing the magic that made it special in the first place? Chris Schultz has spent his career answering that question. From Starbucks to Mod Pizza to his current role as CEO of Voodoo Doughnut, Chris has helped transform cult brands into national powerhouses—all while keeping them authentic, quirky, and loved. In this episode, we dive into what it really takes to grow without losing your identity, how Voodoo is defying industry norms, and why staying weird might just be the ultimate strategy for success. To learn more about Voodoo Doughnut and how they’re keeping the magic alive while growing nationwide, visit https://www.voodoodoughnut.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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 break down why the old-school mentality of treating your team like “family” is actually holding you back. Look, I love my people, but a real family won’t fire you for showing up late. A restaurant, on the other hand? It’s a business. And if we want to build sustainable, profitable businesses, we need to stop running our teams on emotions and start leading with clarity, accountability, and mutual investment. I’ll walk you through the leadership shifts that changed everything for me—how setting clear expectations, constantly recruiting, and focusing on performance over sentiment will transform your restaurant from a revolving door into a powerhouse of talent. If you’re tired of losing good people and constantly hiring, this one’s for you.Takeaways80% of restaurants barely break even.If you can't keep people, the problem might not be them.Great restaurants aren't a family. They're a high-performance team.A players do not elevate the performance of B and C players.People don't leave places that invest in them.We need to be recruiting all the time, not just when we're desperate.Set clear expectations from day one.Externalize the rules and accountability.Lead from the front and invest in your team's goals.Build relationships with potential hires before you need them.Chapters00:00 Introduction to Restaurant Profitability Challenges02:15 The Leadership Problem in Restaurants03:44 Building a High-Performance Team06:40 Mutual Investment in Employee Growth09:34 The Importance of Constant RecruitmentIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

Legacy brands can either fade into the past or evolve to meet the future. Mohaimina Haque is making sure Tony Roma’s does the latter. As a lawyer-turned-CEO, she’s bringing a fresh, analytical approach to a 50-year-old brand, modernizing its operations, embracing AI and robotics, and redefining what a franchise model can be. In this episode, we unpack how she’s steering the company through innovation, why she believes in out-innovating rather than replicating, and how independent restaurant operators can apply these same strategies to scale smarter. To learn more about the reinvention of Tony Roma’s and its next evolution, visit https://www.tonyromas.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

If you’re struggling to stand out, it’s not because your product isn’t good—it’s because your story isn’t strong enough. Bill Harper has spent decades mastering the art of strategic storytelling, helping brands cut through the noise and connect with their ideal customers. From repositioning legacy businesses to turning underdog brands into industry leaders, Bill knows what it takes to make people care. In this episode, we dive into the psychology of great branding, why simplicity wins every time, and the secret sauce behind marketing that actually works. If you want to build a brand that people can’t ignore, this episode is a must-listen. To learn more about his work at BrandBoss HQ and how to craft a brand story that sells, visit https://www.brandbosshq.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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 dive into why most restaurants struggle to make money and what we can do about it. The hard truth? Discounting isn’t the answer. Slashing prices might get people in the door, but it conditions your guests to expect deals instead of value. Instead, I break down how to create offers that actually influence customer behavior—offers that build demand, drive revenue, and make your restaurant the place to be.We’ll also get into the psychology behind urgency and scarcity, and how those two factors can supercharge your marketing. Bottom line: You don’t need to race to the bottom to win in this industry. You just need to understand what your guests truly want—and then give it to them in a way that keeps them coming back for more.Takeaways80% of restaurants barely break even.It's not your fault, it's your system's.Stop trying to force behavior.Create exclusivity, not a fire sale.Incentivize upsells instead of discounts.Create experiences, not sales.People just want to be told what to do.A great offer gets them in the door at the right time.People don't act unless they feel like they're going to miss out.The best restaurant marketing gets the right people spending the right money.Chapters00:00 Introduction to Restaurant Profitability Challenges01:48 The Importance of Effective Offers06:01 Crafting Offers that Influence Behavior08:56 Creating Urgency and Scarcity in OffersIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

What if everything you thought you knew about running a restaurant was wrong? Douglas Keane, the James Beard Award-winning chef behind Cyrus, has spent the last decade rethinking fine dining from the ground up. After closing his acclaimed restaurant in 2012, Douglas refused to return to the same broken model—so he built something completely different. In this episode, we dive into how he’s engineered a new kind of restaurant: one where teams thrive, work-life balance exists, and profitability isn’t a pipe dream. If you’ve ever wanted to challenge the status quo of this industry, this is a conversation you can’t afford to miss. To learn more about his groundbreaking approach to fine dining, visit https://www.cyrusrestaurant.com. His story proves that rethinking the rules isn’t just possible—it’s the future of hospitality.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Restaurant tech is a double-edged sword—it can streamline operations and drive profits, or it can be just another expense that complicates everything. Sterling Douglass, co-founder and CEO of Chowly, has spent years solving that problem. He’s built a platform that not only automates online ordering but also optimizes pricing, increases average check sizes, and turns data into dollars. In this episode, we unpack why most restaurant tech fails, how operators can make digital channels work for them, and the key strategies to boost sales without adding complexity. If you’re ready to get more from your tech stack and grow profitably, this conversation is a must. To find out if your restaurant’s website is killing your online sales, get a free audit today by clicking here.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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’m tackling one of the biggest traps restaurant owners fall into—the idea that more locations automatically mean more profit. The truth? Scaling too soon can sink your business faster than a slow Tuesday night. I’ll break down how to know if you’re actually ready to expand, why strong leadership is non-negotiable, and how to squeeze every ounce of profit from your existing operation before even thinking about a second location. Plus, I’m sharing smart growth strategies—like diversifying revenue streams and testing new concepts—that can set you up for long-term success without unnecessary risk. Let’s get into it.Takeaways80% of restaurants barely break even.You don't need more restaurants, you need better restaurants.Bad expansion kills more restaurants than bad food.More seats does not equal more money.Before you scale outward, scale upward.Audit your first location.Find your revenue leaks.Test first with pop-ups or ghost kitchens.Smart growth builds empires.Expand when you're ready, not just because you're impatient.Chapters00:00 Introduction to Restaurant Profitability Challenges02:08 Understanding When to Expand Your Restaurant05:55 Strategies for Smart Growth and ExpansionIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

How do you turn ice cream into a lifestyle brand? Sasha Zabar has done just that with Glace, a boutique concept that has transformed the way we think about indulgence. From sourcing the finest ingredients to creating visually stunning experiences, Sasha has built a brand that’s as aspirational as it is delicious. In this episode, we dive into his unique approach to branding, the lessons he’s learned from his family’s hospitality empire, and how Glace is redefining what it means to stand out in a crowded market. If you’ve ever wondered how to turn a simple product into a viral sensation, this conversation is for you. For more on Glace and their luxury take on classic indulgences, visit https://glaceny.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What does it take to transform passion into multiple thriving businesses across industries? Daniel Shemtob, the mind behind The Lime Truck, Snibbs footwear, and more, has built his career on bold moves and even bolder risks. From pioneering the food truck scene to launching a revolutionary footwear brand and penning Food Truck Mogul, Daniel’s journey is a masterclass in resilience, reinvention, and staying ahead of the curve. In this episode, we explore his lessons on entrepreneurship, building businesses that last, and finding opportunity in the face of challenges. If you’ve ever dreamed of turning big risks into even bigger rewards, this conversation is for you. For more on his innovative work with The Lime Truck, Snibbs, and his latest book Food Truck Mogul, visit https://www.danielshemtob.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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’m breaking down one of the most important—and often overlooked—truths in the restaurant industry: profit has to come before hospitality. Without a sustainable business model, there’s no way to deliver great guest experiences in the long run. I’ll walk you through how to rethink your menu as a business model, why focusing on high-margin items is non-negotiable, and how to optimize profit per guest. Plus, I’m sharing practical, no-BS steps you can take right now to boost your profitability and set your restaurant up for long-term success.Takeaways80% of restaurants barely break even.Profit comes first, not guest experience.Hospitality is a luxury you can only afford when your fundamentals are rock solid.Your menu is a business model, not a list of dishes.Profit per guest is greater than revenue per shift.Audit your top 10 best-selling menu items.Set a profit per guest goal.Stop waiting for our accountants.You can't serve great hospitality if you can't afford to stay in business.This will change your business and it will change your life.Chapters00:00 Introduction to Profitability in Restaurants02:09 The Importance of Profit Over Hospitality04:06 Menu as a Business Model05:59 Maximizing Profit Per Guest07:53 Action Steps for Restaurant OwnersIf you’ve got a marketing or profitability related question for me, email me directly at [email protected] 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.

How do you take a legacy brand and make it stand out in one of the most competitive markets in hospitality? For Joseph Ortiz, CEO of Farmer Boys, the answer lies in blending time-tested traditions with bold innovation. From redefining the drive-through experience to balancing hospitality and technology, Joseph is leading Farmer Boys into a future where quality and connection take center stage. In this episode, we explore how he’s navigating shrinking margins, driving customer frequency, and building a brand that continues to resonate across generations. If you’re looking for actionable insights on how to grow smarter, not just bigger, this episode is packed with inspiration. For more on Farmer Boys and their mission to deliver fresh, made-to-order meals with a human touch, visit https://www.farmerboys.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What does it take to turn a dishwashing job into a legacy that reshapes an entire industry? Ari Weinzweig, co-founder of Zingerman’s, has spent over four decades building not just a successful business but a model of leadership rooted in purpose, curiosity, and values. In his latest work, Life Lessons I Learned from Being a Line Cook, Ari reflects on the principles that have guided his journey and the powerful lessons we can all take from them. In this episode, we explore how these lessons apply to leadership, emotional resilience, and building organizations that thrive. Whether you’re on the line or leading a team, this conversation is packed with insights that will challenge and inspire you. For more on Zingerman’s and to explore Ari’s latest work, Life Lessons I Learned from Being a Line Cook, visit https://www.zingtrain.com____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What does it take to build restaurants that stand the test of time? For David Steele, founder of Flour + Water Hospitality Group and Great Gold Hospitality, the answer lies in strong systems, thoughtful leadership, and a commitment to investing in people. From his beginnings in finance to creating some of the industry’s most iconic brands, David has mastered the art of sustainable growth. Today, we dive into the strategies and philosophies that have defined his success. For more on Flour + Water Hospitality Group, Great Gold Hospitality, and their incredible concepts, visit https://www.flourandwater.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Belonging is the foundation of hospitality, but how often do we stop to understand it—truly understand it? Dan Berger has built his career and his life around solving the belonging crisis. From a $100M tech exit to crafting transformative retreat spaces, Dan’s journey is a masterclass in creating spaces and systems that foster connection. In this episode, we explore how his personal story shaped his professional success, why belonging matters now more than ever, and how restaurant owners can turn connection into their most powerful tool for growth. For more on his groundbreaking work with Assembly Hospitality Group or to explore his insights on belonging, visit https://www.assemblyhospitality.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What does it take to breathe new life into a legacy restaurant brand? Peter Riggs knows firsthand. As the CEO of Pita Pit, Peter has taken on the monumental task of revitalizing a business after years of decline, transforming challenges into opportunities and ideas into action. In this episode, we explore how Peter’s leadership, innovative catering strategies, and relentless commitment to franchisees are setting the stage for a remarkable comeback. Whether you're leading a turnaround or looking for fresh ideas to grow your business, Peter’s insights are sure to inspire. To learn more about Pita Pit and their innovative approach to catering and growth, visit https://www.pitapitusa.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Hospitality is built on moments—the ones your guests remember long after they leave. But how do you craft those moments consistently? Dorrian Porter has an answer. As the creator of VestaBoard, he’s turned a retro-inspired communication tool into a modern marvel for businesses, helping restaurateurs and hoteliers engage their guests in ways that feel personal, surprising, and unforgettable. In this episode, we uncover the story behind VestaBoard’s creation, the psychology of guest connection, and how Dorrian is redefining what it means to stand out in the competitive world of hospitality. If you’ve ever wondered how to turn ordinary spaces into extraordinary experiences, this conversation will leave you inspired and equipped to act. For more on VestaBoard and how it can transform your restaurant or business, visit https://www.vestaboard.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Building a restaurant that works for you instead of the other way around is no small feat. But John Felico has done it—and scaled it—by mastering the art of systems. From humble beginnings selling sausages to pioneering self-pour technology with Augie’s Draft Room, John has turned industry pain points into opportunities. Today, we dive into how he’s built businesses that last, the systems that power growth, and the lessons every restaurateur needs to hear. If you’re ready to stop working harder and start working smarter, this one’s for you. For more on his journey and Augie’s Draft Room, visit https://www.augiesdraftroom.com. You can also grab his book, Drafting a Dream, for even more insights on building a business that thrives.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinarsCheck out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

What does it take to lead in an industry that demands resilience, innovation, and constant evolution? Stephanie Jaeger has spent over two decades answering that question. From running one of Canada’s top 100 restaurants to driving growth at Joey Restaurants and leading Les Dames d’Escoffier International, Stephanie has mastered the art of building high-performing teams and empowering leaders. In this episode, we uncover her strategies for turning challenges into opportunities, creating scalable systems, and fostering a culture of excellence. Whether you’re a seasoned operator or just starting out, this conversation is packed with practical advice you can use to level up your business and your leadership. For more information on Les Dames d’Escoffier International and their mission to empower hospitality professionals, visit https://www.ldei.org. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

How do you turn $2,000 into a restaurant empire that lasts 40 years? Kevin McCarney cracked the code. As the founder of Poquito Más, Kevin has defied the odds in one of the most competitive markets on the planet, creating a brand synonymous with quality, consistency, and legendary customer loyalty. In today’s episode, we dive into the systems that scale, the secrets to keeping your team inspired, and how Kevin’s unique leadership philosophy has driven decades of success. Whether you’re looking to grow your brand or just survive the daily grind, this episode is packed with strategies you can steal today. For more on Poquito Más and Kevin’s innovative leadership approach, visit https://www.poquitomas.com. Don’t forget to grab his book, Big Brain, Little Brain, for even more actionable insights to transform your business and your life.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinarsCheck out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

What do you need to succeed in today’s competitive restaurant landscape? Some of us spend our days trying to determine the answer to that important question and some are closer than ever to having an answer. Today we sit down with celebrity chef and co-founder of MAJC, Matt Jennings, and his co-host Carolyn Grillo, to discuss what it takes to create the operating system for the hospitality industry and how the first step in that process turned out to be a–of all things–a podcast. You can find their podcast, Restaurant Ready, on all podcast platforms and be sure to sign up for early access to the MAJC platform by visiting www.majc.ai.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

New York City is one of the toughest markets in the world for restaurants, and omakase is one of its most competitive niches. But Cheng Lin, the mastermind behind Shota Omakase, has carved out a space that’s truly unique. From sourcing the rarest ingredients to crafting an intimate, story-driven dining experience, Cheng is redefining what it means to serve sushi in the U.S. Today, we uncover how he brought a 10-year vision to life, the risks he took to challenge industry norms, and the business strategies that make his 18-seat restaurant a standout success. If you’ve ever wanted to know how to turn passion into profit, this episode is packed with insights. For more information on Shota Omakase and their extraordinary omakase experience, visit https://www.shotaomakase.com.TakeawaysMoving to the U.S. was for family, not personal choice.Early jobs in restaurants taught valuable lessons.Passion for sushi developed over time, not immediately.Focus and patience are crucial for culinary mastery.Research and learning are essential for running a restaurant.Community engagement is key to restaurant success.Success is defined by the team, not just the individual.Unique ingredients can set a restaurant apart.Marketing and food quality are equally important.Continuous learning is vital in a competitive industry.Chapters00:00 Journey to the U.S. and Early Experiences in the Restaurant Industry02:54 Discovering Passion for Sushi and Culinary Arts05:59 The Importance of Focus and Patience in Culinary Mastery09:05 Transitioning from Chef to Entrepreneur12:11 Building a Unique Restaurant Concept14:56 Marketing Strategies and Community Engagement17:57 Defining Success and Future Aspirations21:02 Lessons Learned and Advice for Aspiring Chefs____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinarsCheck out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Franchising can be a double-edged sword—scaling a brand while maintaining its soul is no easy feat. John Ramsay, a veteran with over 35 years of experience in franchising, who’s leading the charge to transform Taco Cabana into a powerhouse of profitability and culture. In today’s episode, we dive into John’s journey from designing restaurants to developing franchise systems, the strategic pivots that have positioned Taco Cabana for success, and the lessons any restaurateur can apply to their own business. Whether you’re an independent operator or considering franchising, this episode is packed with insights you can use. For more information on Taco Cabana and their exciting expansion plans, visit https://www.tacocabana.com.TakeawaysTaco Cabana started as a bar outpost in San Antonio.The brand straddles fast food and full-service dining.Messaging focuses on variety, convenience, and value.Breakfast culture is key to customer engagement.Franchising requires a stable brand and committed leadership.Unit economics are crucial for franchise success.Building a franchise model involves collaboration across departments.Ideal franchisees should have restaurant experience and community ties.Market selection is based on supply chain efficiency and operational support.Catering is essential for revenue and brand building.Chapters00:00 The Origins of Taco Cabana06:08 Breakfast Culture and Customer Engagement11:46 Franchising Strategy and Timing17:55 Building a Franchise Model from Scratch23:47 Market Selection and Growth Strategy29:56 Catering as a Revenue Stream35:59 Maintaining Focus on Awareness____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinarsCheck out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

What if the secret to scaling your business wasn’t just about great food or strong margins but about creating real relationships—with your team, your customers, and your community? Andrew Kim has flipped the script on what it means to run a franchise operation. As CEO of Waba Grill, Andrew went from legal advisor to visionary leader, crafting a brand where franchisees aren’t just partners—they’re family. In today’s episode, we explore how Andrew is bringing humanity back to franchising, the unconventional strategies that turned struggling locations into top performers, and what independent restaurant operators can steal from the franchise playbook to thrive in today’s market. If you’re ready to rethink how you support your team and grow your business, this conversation is a must. For more on Waba Grill’s bold flavors and innovative franchise model, visit https://www.wabagrill.com. TakeawaysAndrew's bicultural background provided an advantage in law.Waba Grill's founders had a vision for franchise growth.Transitioning from consultant to chief legal officer was a significant decision.Building strong franchisee relationships is crucial for success.The pandemic required a focus on franchisee support and resilience.Leadership transition can come from unexpected backgrounds.Investing in team support leads to better outcomes.Menu innovation is driven by customer resonance and team collaboration.Value is defined by customer experience, not just price.Anticipating customer needs enhances overall satisfaction.Chapters00:00 The Journey to Law and Business Consulting05:56 Navigating Franchise Relationships and Challenges12:13 Leadership Transition: From Chief Legal Officer to CEO17:55 Menu Innovation and Customer Experience24:09 Defining Value in a Post-Pandemic World29:57 Anticipating Customer Needs and Enhancing Experience35:54 Key Takeaways for Business Success____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What does it take to leave a stable career, move across the world, and start fresh in an industry where failure is the norm? For Shawn Uldridge, the answer lies in a combination of entrepreneurial grit, risk management, and a deep passion for creating meaningful experiences. From transitioning out of finance to building the Publishing House B&B in Chicago, Shawn has rewritten the rules of success in hospitality. In today’s episode, we explore his journey, how he balances risk with opportunity, and why perseverance—and a little fun—are the keys to thriving in business and life. If you’ve ever wondered how to turn a bold dream into reality, this conversation is for you. For more information on the Publishing House B&B and Chapel Street Café, visit https://publishinghousebnb.com.TakeawaysQuitting can be a positive step towards fulfillment.Entrepreneurs must balance vision with the ability to pivot.Evaluating opportunities should prioritize enjoyment and interest.Risk management is crucial for long-term success.Avoiding mediocrity requires proactive decision-making.Product market fit is essential for business success.Creating a supportive team environment enhances productivity.Cultural sharing can elevate a business's appeal.Work-life balance is vital for personal happiness.Perseverance is key to overcoming challenges in business.Chapters00:00 From Finance to Hospitality: A New Beginning05:45 Evaluating Opportunities: Fun vs. Profit11:48 Navigating the Middle Ground: Avoiding Mediocrity18:00 The Journey into Solar Energy23:50 Creating a Supportive Team Environment30:00 The Importance of Family and Work-Life Balance____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinarsCheck out DUER’s flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Most restaurants don’t fail—they just get stuck. They struggle with slim margins, unpredictable cash flow, and the constant grind of staying afloat. But what if there was a way to break the cycle? In this episode, we reveal the overlooked strategies that separate struggling restaurants from thriving ones. Whether you’re ready to scale or just need more breathing room, this conversation is for you.Visit www.joshkopel.com today to get free access to the upcoming 5 Day Restaurant Profitability Challenge: 5 Days to a 15% Net Profit.

In an industry where culture can make or break a business, Chris Hall has set a gold standard for what it means to lead with purpose. As co-owner of Unsukay Restaurant Group in Atlanta, Chris has turned his restaurants into more than just places to eat—they’re community hubs rooted in generosity, connection, and a commitment to doing things the right way. Today, we discuss how Chris and his partners have built thriving businesses by focusing on values-driven leadership, the transformative power of philanthropy, and the strategies they use to ensure both their team and their guests feel like they truly belong. For more information on Local Three and their community initiatives, visit https://unsukay.com/.TakeawaysAt the time Atlanta was still growing, and Mus and Turner's filled a gap.Curiosity and humility are essential in learning and growth.Partnerships require commitment and open communication, similar to marriage.An abundance mindset fosters human connection in business.Creating a positive atmosphere for staff leads to better hospitality.You can't teach someone to care; it's an inherent quality.Purpose and values should guide business decisions, not just profit.Engaging advisors can provide valuable insights and support.Continuous improvement is key to success in any business.A strong partnership is built on complementary skills and trust. We talk about our values every day.Culture is defined by what you tolerate.What you say no to is more defining than yes.Growth is about people, not just opportunity.You need systems to standardize operations.Profitability is essential for sustainability.Great customer experiences drive word-of-mouth.Enjoy the journey, not just the destination.The Giving Kitchen started as a response to need.Every day is an opportunity to make a difference.Chapters00:00 The Birth of Mus and Turner's05:11 Navigating Partnerships in the Restaurant Industry12:28 Purpose, Values, and Mission in Hospitality17:30 Continuous Improvement and Learning in Business23:52 Intentional Growth and Leadership29:13 Profitability: A Necessary Conversation34:53 The Journey Over the Destination40:52 Adopting an Abundance Mentality____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars