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 ...
…
continue reading
Created in partnership with Yelp for Restaurants, Restaurant Marketing School provides daily marketing tips, tricks and tools, giving restaurateurs the tools they need to communicate with their existing customers and reach an entirely new customer base. Hosted by Michelin-rated restaurateur Josh Kopel, RMS brings a fresh perspective to traditional marketing in the hospitality space. Each episode is only 4-7 minutes, providing bite sized, actionable information that listeners can implement in ...
…
continue reading
Tips, tools & resources to help restaurant owners and managers Rock Their Restaurant! Engaging conversations with industry leaders and fellow restaurateurs.
…
continue reading
Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.
…
continue reading
We wanted to show there was another way to build and lead businesses. So Hospitality Mavericks was born. We wanted to gather together the world’s Mavericks who do things differently from the norm. They are leaders from all walks of life who have shown and proven that there is a better way forward without cashing out on their values; ripping off their people, community and planet. That was over ten years ago. Since then we've worked with and interviewed more than 200 leaders, thinkers and exp ...
…
continue reading

1
Jonathan Sawyer on Building a Business That Lasts
34:54
34:54
Play later
Play later
Lists
Like
Liked
34:54I think fear is a massive motivator for so many restaurateurs. So many of us fail to make decisions that move us towards what we want because we’re busy making decisions that move us away from what we fear. But what happens when what we fear becomes our reality? What does the end of the road look like? As it turns out, it looks like a new beginning…
…
continue reading

1
Can restaurants survive without traditional tipping? | Katie Button (Reupload) | 063
24:33
24:33
Play later
Play later
Lists
Like
Liked
24:33The restaurant industry has long struggled with the divide between front and back-of-house compensation. In this archive episode of The Pre-Shift Podcast, Chef Katie Button of Cúrate and La Bodega by Cúrate in Asheville reveals how she completely transformed her restaurant's pay structure after the pandemic shutdown. Katie details her journey from …
…
continue reading

1
Tech That Pays You Back: Jeremy Julian on Restaurant Systems That Save Time, Labor, and Sanity
36:00
36:00
Play later
Play later
Lists
Like
Liked
36:00Restaurant tech isn’t just about bells and whistles—it’s about ROI. And no one understands that better than Jeremy Julian. With nearly 30 years in restaurant technology and operations, Jeremy has helped thousands of restaurants plug into tools that actually make life easier and businesses more profitable. In this episode, we explore how to audit yo…
…
continue reading

1
444. Guide to Restaurant Management Best Practices & Team Success - Chef Daniel Lugo
33:36
33:36
Play later
Play later
Lists
Like
Liked
33:36Discover restaurant management best practices with Chef Daniel's unique team-building philosophy. Learn how to build a strong, motivated kitchen and front-of-house team.The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Training): https://restaurantrockstars.com/profitsRestaurant Profit Maximizer Mini-Masterclass: (Only $7 for l…
…
continue reading

1
How To Scale : Ensuring Profitability with Michael Mina
33:08
33:08
Play later
Play later
Lists
Like
Liked
33:08For 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…
…
continue reading

1
#299 Ben Dixon Co-Founder at Sona - The Future of AI in Hospitality
59:21
59:21
Play later
Play later
Lists
Like
Liked
59:21In this episode, Michael engages in an insightful conversation with Ben, co-founder of Sona, about the transformative potential of AI in the hospitality industry. They explore how AI can serve as an enabler for operators, enhancing the efficiency of hospitality businesses by optimizing workforce management and improving guest experiences. Ben share…
…
continue reading

1
Stop Running a Restaurant—Start Running a Business: Roger Beaudoin on Systems, Sales, and Scaling Culture
41:23
41:23
Play later
Play later
Lists
Like
Liked
41:23Most 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…
…
continue reading

1
443. How to Reduce Turnover in Restaurants: Boosting Team Culture, Leadership, and Data-Driven Insights - Russ Hawkins
34:40
34:40
Play later
Play later
Lists
Like
Liked
34:40Struggling 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…
…
continue reading

1
Serving the Story: Kathy & Ben Sidell on Building Restaurant Brands That Create Emotional Loyalty
43:29
43:29
Play later
Play later
Lists
Like
Liked
43:29What 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…
…
continue reading
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…
…
continue reading

1
The people-first culture that drives just 17% turnover at Brasa with Michel Falcon (Reupload) | 062
38:26
38:26
Play later
Play later
Lists
Like
Liked
38:26Building a company culture worth celebrating takes more than just words. In this archive episode of The Pre-Shift Podcast, we revisit our conversation with Michel Falcon, founder and CEO of Brasa Peruvian Kitchen, who shares his journey from management consultant to restaurant entrepreneur. Michel reveals how he built a fast-casual concept with an …
…
continue reading

1
Rethinking Restaurant Metrics: Jim Taylor on the One KPI That Changes Everything
46:46
46:46
Play later
Play later
Lists
Like
Liked
46:46Most 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…
…
continue reading

1
442. How to Establish Strong Restaurant Leadership - Roger Beaudoin
28:58
28:58
Play later
Play later
Lists
Like
Liked
28:58In 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…
…
continue reading

1
Mastering the Vibe: Lee Maen on Creating Iconic Restaurants That Endure and Scale
38:50
38:50
Play later
Play later
Lists
Like
Liked
38:50Some 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…
…
continue reading

1
#298 Vimal Arumugam Co-Founder and CEO at Baked Bird - Redefining Fast Food with a Healthy Twist
1:04:01
1:04:01
Play later
Play later
Lists
Like
Liked
1:04:01In this episode, we delve into the journey of Vimal Arumugam, the co-founder of Baked Bird, a unique baked chicken concept. Vimal shares the inception story of Baked Bird, which began from a shared love for chicken wings and evolved into a thriving hospitality business. He discusses the challenges faced in transitioning from a corporate career to t…
…
continue reading

1
Office Hours: The #1 Hack to Transform Your Restaurant's Marketing
7:30
7:30
Play later
Play later
Lists
Like
Liked
7:30I’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…
…
continue reading

1
Creating a Legacy Brand : Chef John Currence
32:50
32:50
Play later
Play later
Lists
Like
Liked
32:50Chef 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…
…
continue reading

1
441. Navigating Restaurant Growth and Challenges - Chef Giovanni Mauro
40:05
40:05
Play later
Play later
Lists
Like
Liked
40:05In 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…
…
continue reading

1
Curing Burnout: Anese Cavanaugh on Leadership, Burnout, and Creating High-Impact Teams
39:59
39:59
Play later
Play later
Lists
Like
Liked
39:59Burnout 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…
…
continue reading

1
Office Hours: How to Build an Unforgettable Brand
6:54
6:54
Play later
Play later
Lists
Like
Liked
6:54I’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…
…
continue reading

1
Winning the restaurant hiring game in 2025 with Alice Cheng | 061
41:15
41:15
Play later
Play later
Lists
Like
Liked
41:15Finding and keeping great restaurant staff is harder than ever in 2025. In this episode of The Pre-Shift Podcast, we talk with Alice Cheng, Founder and CEO of Culinary Agents, about how smart restaurants are winning the hiring game. After 13 years of connecting restaurants with talent, Alice breaks down what works. She explains the "missing middle"…
…
continue reading

1
Redefining Teamwork: Shawn Gawle on Building Culture, Mentorship, and Michelin-Level Dining
37:50
37:50
Play later
Play later
Lists
Like
Liked
37:50Great 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…
…
continue reading

1
Episode 5: The New Landscape of Restaurant Real Estate
29:42
29:42
Play later
Play later
Lists
Like
Liked
29:42The 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 …
…
continue reading

1
440. Improving Restaurant Operations: A General Manager's Guide - Andrew Roy
30:00
30:00
Play later
Play later
Lists
Like
Liked
30:00Andrew 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…
…
continue reading

1
Culture Is Your Competitive Edge: Lisa Schultz on Eliminating Drama and Creating High-Performing Teams
37:21
37:21
Play later
Play later
Lists
Like
Liked
37:21Most 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…
…
continue reading

1
#297 Natalie Dunning CEO & Founder at Kitch - Building Community and Superfans in Hospitality
57:34
57:34
Play later
Play later
Lists
Like
Liked
57:34In this episode of the Hospitality Mavericks podcast, host Michael welcomes guest Natalie Dunning, who shares her journey of growing up in a hospitality family and building her agency, Kitch Social. They discuss the importance of creating super fans, engaging with communities, and the crucial role of maintaining a human connection in the hospitalit…
…
continue reading

1
Office Hours: The 3 Keys to Escaping Day to Day Operations
8:33
8:33
Play later
Play later
Lists
Like
Liked
8:33I’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…
…
continue reading

1
The Principles of Profitability : David Scott Peters on The Art of Delegation
43:30
43:30
Play later
Play later
Lists
Like
Liked
43:30Most 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…
…
continue reading

1
439. Maximizing Menu Profit Through Effective Design and Strategy - Roger Beaudoin
32:29
32:29
Play later
Play later
Lists
Like
Liked
32:29In 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…
…
continue reading

1
Episode 4: Designing the Future of Restaurants
25:43
25:43
Play later
Play later
Lists
Like
Liked
25:43With 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…
…
continue reading

1
Building Unbreakable Restaurants: Justin Cucci on Culture, Ownership, and the Future of Hospitality
37:23
37:23
Play later
Play later
Lists
Like
Liked
37:23Most 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 …
…
continue reading