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Tips, tools & resources to help restaurant owners and managers Rock Their Restaurant! Engaging conversations with industry leaders and fellow restaurateurs.
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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 unp ...
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How To Scale : Ensuring Profitability with Michael Mina
33:08
33:08
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For over 30 years, Michael Mina has dominated the restaurant scene and today we sit down with the chef to find out how. In today’s conversation we dive deep into the tactics tools and strategies Michael has developed over decades to acquire talent, develop leaders, scale operations, and ensure profitability. This is a masterclass in restaurant owne…
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Stop Running a Restaurant—Start Running a Business: Roger Beaudoin on Systems, Sales, and Scaling Culture
41:23
41:23
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41:23
Most operators are stuck running restaurants. Roger Beaudoin teaches them how to run businesses. A 23-year restaurateur turned global coach and the founder of Restaurant Rockstars, Roger has helped thousands of owners escape burnout by installing the systems, culture, and leadership that scale. In this episode, we break down his approach to profita…
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443. How to Reduce Turnover in Restaurants: Boosting Team Culture, Leadership, and Data-Driven Insights - Russ Hawkins
34:40
34:40
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34:40
Struggling with high turnover in your restaurant? In this episode, Roger and Russ dive into how to reduce employee turnover, boost team morale, and lead with purpose. Learn how POS data, AI, and strong culture can transform your operations and keep your best people longer.The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Traini…
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Serving the Story: Kathy & Ben Sidell on Building Restaurant Brands That Create Emotional Loyalty
43:29
43:29
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43:29
What if your restaurant wasn’t just a place to eat—but a part of your guest’s identity? Kathy and Ben Sidell have mastered the art of emotional branding, turning Saltie Girl and Sweet Boy into lifestyle experiences people feel proud to align with. In this episode, we explore how they’ve built high-volume, high-loyalty concepts without sacrificing s…
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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…
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Rethinking Restaurant Metrics: Jim Taylor on the One KPI That Changes Everything
46:46
46:46
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Most restaurant operators are flying blind—tracking the wrong metrics and chasing problems that don’t actually exist. Jim Taylor, founder of Benchmark Sixty, is on a mission to fix that. With decades of experience in operations and a passion for data-driven decision-making, Jim has helped hundreds of restaurants ditch outdated systems and find free…
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442. How to Establish Strong Restaurant Leadership - Roger Beaudoin
28:58
28:58
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28:58
In this episode, Roger discusses the fundamental differences between a manager and a true leader, focusing on how to get optimum performance from your team members through a culture of accountability. He introduces a comprehensive framework for effective leadership, emphasizing the importance of recognizing talent, empowering employees, and fosteri…
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Mastering the Vibe: Lee Maen on Creating Iconic Restaurants That Endure and Scale
38:50
38:50
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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, precisi…
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Office Hours: The #1 Hack to Transform Your Restaurant's Marketing
7:30
7:30
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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…
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Creating a Legacy Brand : Chef John Currence
32:50
32:50
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Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that’s what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national br…
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441. Navigating Restaurant Growth and Challenges - Chef Giovanni Mauro
40:05
40:05
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40:05
In this captivating episode of the Restaurant Rockstars podcast, I had the pleasure of delving into the inspiring journey of Chef Giovanni, an acclaimed restaurateur with a vibrant family legacy in the restaurant industry. With three thriving locations in Las Vegas, Chef Gio shares his experiences, challenges, and insights into building and maintai…
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Curing Burnout: Anese Cavanaugh on Leadership, Burnout, and Creating High-Impact Teams
39:59
39:59
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39:59
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…
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Office Hours: How to Build an Unforgettable Brand
6:54
6:54
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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…
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Redefining Teamwork: Shawn Gawle on Building Culture, Mentorship, and Michelin-Level Dining
37:50
37:50
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37:50
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 philos…
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Episode 5: The New Landscape of Restaurant Real Estate
29:42
29:42
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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 …
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440. Improving Restaurant Operations: A General Manager's Guide - Andrew Roy
30:00
30:00
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30:00
Andrew shares what it takes to be a remarkable General Manager and his journey in the restaurant industry, offering valuable lessons for anyone looking to enhance their establishment's operations and culture. His experiences and insights offer valuable lessons for restaurant professionals aiming to refine their operations and build a robust company…
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Culture Is Your Competitive Edge: Lisa Schultz on Eliminating Drama and Creating High-Performing Teams
37:21
37:21
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37:21
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 em…
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Office Hours: The 3 Keys to Escaping Day to Day Operations
8:33
8:33
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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…
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The Principles of Profitability : David Scott Peters on The Art of Delegation
43:30
43:30
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43:30
Most restaurants don’t make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Sco…
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439. Maximizing Menu Profit Through Effective Design and Strategy - Roger Beaudoin
32:29
32:29
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In this episode, we dive deep into one of the most powerful — yet often overlooked — tools in your restaurant’s success: the menu. More than just a list of dishes, your menu is a marketing asset and a key part of your brand identity.Restaurant Profit Maximizer Mini-Masterclass: Learn how just a few tweaks in the way you run your business can hugely…
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Episode 4: Designing the Future of Restaurants
25:43
25:43
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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-ef…
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Building Unbreakable Restaurants: Justin Cucci on Culture, Ownership, and the Future of Hospitality
37:23
37:23
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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 …
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Office Hours: This is the one hack to scale word of mouth advertising
12:47
12:47
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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…
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Purpose Over Profit: Kim Malek’s Mission-Driven Path with Salt & Straw
38:45
38:45
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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 pa…
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Episode 3: Fast-Tracking A Restaurant Opening
22:39
22:39
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22:39
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 ci…
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438. Brilliant Restaurant Branding Strategies - Elizabeth Brasch
39:06
39:06
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39:06
In this episode of the Restaurant Rockstars Podcast, we're diving into the art and science of restaurant branding with Elizabeth Brasch, a marketing and branding powerhouse at Mellow Mushroom. Tune in for a masterclass in restaurant branding from one of the pros behind a truly iconic name in the industry.Restaurant Profit Maximizer Mini-Masterclass…
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Building a Business to Last : Mark Bitterman
36:32
36:32
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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 Bitterma…
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Office Hours: This will scale your restaurant's revenue by 30% overnight
12:03
12:03
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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…
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