506 Odcinki

  1. Federico Castellucci on how family values create a valuable business

    Opublikowany: 4.04.2023

  2. Bob Ray on scaling from “mom and pop” to regional giant

    Opublikowany: 31.03.2023

  3. Ricky Richardson on selling more than eggs

    Opublikowany: 28.03.2023

  4. Paul McEnany on your 2023 restaurant marketing strategy

    Opublikowany: 24.03.2023

  5. Tyler Simmons turning waste into profit

    Opublikowany: 21.03.2023

  6. Steven Salm on making vegan food cool

    Opublikowany: 14.03.2023

  7. Cyrus Batchan on becoming a better restaurateur

    Opublikowany: 10.03.2023

  8. Jack McGarry on becoming the best and the aftermath of excellence

    Opublikowany: 7.03.2023

  9. Michael Jantz-Moon on the benefits of strategic planning

    Opublikowany: 3.03.2023

  10. Che Ramos on building an inclusive environment and a beverage program

    Opublikowany: 28.02.2023

  11. Sam Fonseca on the science of scaling

    Opublikowany: 24.02.2023

  12. Sabin Lomac & Jim Tselikis on the skills required to build a restaurant empire (Part 2)

    Opublikowany: 21.02.2023

  13. Sabin Lomac & Jim Tselikis on the skills required to build a restaurant empire (Part 1)

    Opublikowany: 17.02.2023

  14. Ben Kaplan on expanding your niche

    Opublikowany: 14.02.2023

  15. Josh Kopel on the blueprint for a profitable restaurant

    Opublikowany: 10.02.2023

  16. Jamie Lynch on the transition from chef to restaurateur

    Opublikowany: 7.02.2023

  17. Andrew Dana on developing a beginner’s mindset

    Opublikowany: 3.02.2023

  18. Susan Sarich on how to plan for success

    Opublikowany: 31.01.2023

  19. Ken Grossman on beating the competition

    Opublikowany: 27.01.2023

  20. Kim Freer on mastering restaurant marketing

    Opublikowany: 24.01.2023

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

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