FULL COMP: The Voice of the Restaurant Industry Revolution

Updated: 22 Apr 2025 • 543 episodes
restaurants.yelp.com/fullcomp

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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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 wit

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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

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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

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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

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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 pandem

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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 in

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