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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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 ...
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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 ...
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The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention
39:19
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39:19Cooper Vaughan didn’t plan on being a caterer—he was trying not to be. But what started as a side gig in Lexington, Kentucky, turned into Apiary: one of the most creative and complex hospitality companies in the South. And the key to its success? Reinvention. From fine dining drop-offs during the pandemic to immersive, ticketed culinary experiences…
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From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group
39:35
39:35
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39:35Most people don’t make it out of nightlife. Jamey Shirah didn’t just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that’s redefining what Southern restaurants can be. As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he…
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#304 James Bates MD & Co-Founder of QVO Hospitality - A Journey of Growth, Challenges, and Unforgettable Experiences
1:03:44
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1:03:44In this episode, James Bates from QVO Hospitality shares the journey from the inception of his business in 2014 to its current status with multiple restaurant locations. Over nearly a decade, James and his team have navigated various challenges, including Brexit, COVID-19, and fluctuating economic conditions. Throughout their journey, they have uti…
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Office Hours: Marketing campaigns that are guaranteed to work
9:18
9:18
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9:18I’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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Scaling a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story
33:57
33:57
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33:57Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful. At Seabird in Wilmington, North Carolina, Dean’s created a model where purpose isn’t a marketing angle—it’s the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sac…
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Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining
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36:13
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36:13What if the most powerful list in restaurants isn’t about food—it’s about influence? William Drew runs the World’s 50 Best Restaurants, the ranking that can transform a chef’s life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it r…
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Office Hours: Your Loyalty Program is your Sales Engine
7:27
7:27
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7:27I’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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Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand
37:29
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37:29Derrick Hayes didn’t open a restaurant—he made a promise. Big Dave’s Cheesesteaks started in a gas station as a tribute to his father. Today, it’s one of the fastest-growing restaurant brands in the country. But the road wasn’t easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability ne…
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Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce
38:58
38:58
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38:58John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John’s path to ownership wasn’t fast—but it was intentional. And at Frankie’s in Nashville, that i…
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#303 Howard Lewis Founder at Offline - Embracing Vulnerability and Building Community
1:07:29
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1:07:29In this conversation, Howard and Michael explore the themes of disconnecting from technology, fostering community, and nurturing genuine human connections. Howard, who organised 'offline dinners,' shares insights from his journey from the stock market to co-founding a successful company, Invaluable, and his realisation of the importance of human in…
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From Unknown to Unstoppable: How Ivan Iricanin Made Balkan Cuisine Go Viral in America
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33:20What does it take to introduce an entire country to a cuisine they’ve never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country. In today’s episode, Ivan breaks down how he created product-market fit wher…
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The Book That Changes Everything: Gavin Kaysen on Legacy, Collaboration, and Scaling for Impact
36:58
36:58
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36:58Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of the country’s top chefs—all while scaling his own hospitality empire. In this episode, we explore how he turned six years of curated dinners into a blueprint for future generations, the p…
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Office Hours: Dominate Google without writing a single blog post
8:58
8:58
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8:58I’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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Forget the Hustle: Scott Crawford on Transparency, Boundaries, and Building a Healthier Restaurant Culture
34:43
34:43
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34:43Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical shift—not just in his own life, but in how he runs his restaurants. From zero-tolerance harassment policies to no-shift-drinks rules, Scott’s approach flips the industry’s toxic culture on its he…
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Forget Loyalty—Build Fandom: Chris Smith on Growing Zunzibar with Simplicity, Purpose, and Relationships
34:43
34:43
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34:43Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose ha…
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#302 Sam Coulstock Founder at Inspired - Unlocking the Potential of the Next Generation
1:02:45
1:02:45
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1:02:45In this episode, Michael welcomes Sam Coulstock to discuss the challenges and opportunities in preparing the next generation for the workforce. Sam shares his journey from being an aspiring chef to spearheading Inspired Community Group, a Community Interest Company aimed at bridging the gap between young people and the hospitality industry. They di…
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Office Hours: Serving This Guest Will Scale Your Restaurant
8:12
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8:12I’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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Why Most Training Fails: Cassie Miller on Building 19 Brands That Retain Top Talent
37:07
37:07
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37:07Most restaurants throw new hires into the fire and hope they stick. Cassie Miller, VP of Training at Craveworthy Brands, has built a system that keeps them thriving. In this episode, she reveals why generic training is a recipe for churn, how to build real accountability into your culture, and the simple systems that scaled Craveworthy to 19 brands…
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The Hidden Gold in Your Restaurant: Kirk Grogan on Using Tips to Drive Culture, Retention, and Profit
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40:07Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, …
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Office Hours: How to Get Your Guest's Attention (and get them back in)
9:01
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9:01I’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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Jack McGarry on Becoming The Best and The Aftermath of Excellence
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39:01Jack McGarry has achieved the accolades most of us dream about. He’s been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that’s not the end of Jack’s story. Since hitting the top, Jack has redefined excellence through the lens of bar ownershi…
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Miguel Hernandez on How To Dominate Our Industry
37:16
37:16
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37:16Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh perspective Miguel is bringing to restaurant ownership and operations. This is a guy who’s scaled to 4 locations in just a couple of years and has financed his growth exclusively through the profits from his active restau…
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#301 Jo Harley Co-Founder at Korero - The Power of Value-Led Business and Feedback
1:13:23
1:13:23
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1:13:23In this insightful episode, Michael engages with Jo Harley to discuss the importance of value-led businesses, the power of feedback, and how putting people first can be a competitive edge. Jo shares her journey in the hospitality industry, from starting accidentally in a pub to working with Bacardi and eventually co-founding Korero and Hendrick and…
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Office Hours: The Secret Hack to Product/Market Fit
9:12
9:12
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9:12I’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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Natasha McIrvin on Mastering Surprise and Delight
37:26
37:26
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37:26Our guests, even our most loyal guests, can cook at home. They don’t come to us for nourishment, they come to us for entertainment. Food and beverage done well is performance art and few have done it better than Eleven Madison Park. Today we chat with Natasha McIrvin, former head of the dreamweaver program at EMP. Her job was to build a system that…
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Keith Benjamin on Crafting the Vision for a Restaurant Empire
33:06
33:06
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33:06The numbers tell the story. Statistically, it’s nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we’re all looking to achieve. In today’s conversation, we discuss how to build with in…
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Office Hours: Mass Marketing is Killing Your Restaurant--Do This Instead
8:14
8:14
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8:14I’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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