FULL COMP: The Voice of the Restaurant Industry Revolution

A picture might be worth a thousand words, but in the restaurant industry, the right picture is worth thousands of dollars. Zaheer Bhyat and Ray Erickson have built their careers mastering the art of visual storytelling—helping brands create food photography that doesn’t just look good, but actually drives sales. In this episode, we break down why most restaurant images fail, the psychology behind...

In this episode, Josh Kopel and Michael Benson sit down with Brad Block , a top restaurant builder who has worked on some of LA’s most high-profile hospitality projects. With countless operators now facing the challenge of rebuilding, Brad shares insider strategies on how to reopen faster, smarter, and stronger —without getting caught in costly delays or unnecessary expenses. Whether you’re in LA...

How do you scale a brand without losing the magic that made it special in the first place? Chris Schultz has spent his career answering that question. From Starbucks to Mod Pizza to his current role as CEO of Voodoo Doughnut, Chris has helped transform cult brands into national powerhouses—all while keeping them authentic, quirky, and loved. In this episode, we dive into what it really takes to gr...

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, more successful businesses. In this episode, I b...

Legacy brands can either fade into the past or evolve to meet the future. Mohaimina Haque is making sure Tony Roma’s does the latter. As a lawyer-turned-CEO, she’s bringing a fresh, analytical approach to a 50-year-old brand, modernizing its operations, embracing AI and robotics, and redefining what a franchise model can be. In this episode, we unpack how she’s steering the company through innovat...

If you’re struggling to stand out, it’s not because your product isn’t good—it’s because your story isn’t strong enough. Bill Harper has spent decades mastering the art of strategic storytelling, helping brands cut through the noise and connect with their ideal customers. From repositioning legacy businesses to turning underdog brands into industry leaders, Bill knows what it takes to make people...

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, more successful businesses. In this episode, I d...

What if everything you thought you knew about running a restaurant was wrong? Douglas Keane, the James Beard Award-winning chef behind Cyrus, has spent the last decade rethinking fine dining from the ground up. After closing his acclaimed restaurant in 2012, Douglas refused to return to the same broken model—so he built something completely different. In this episode, we dive into how he’s enginee...

Restaurant tech is a double-edged sword—it can streamline operations and drive profits, or it can be just another expense that complicates everything. Sterling Douglass, co-founder and CEO of Chowly, has spent years solving that problem. He’s built a platform that not only automates online ordering but also optimizes pricing, increases average check sizes, and turns data into dollars. In this epis...

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, more successful businesses. In this episode, I’m...

How do you turn ice cream into a lifestyle brand? Sasha Zabar has done just that with Glace, a boutique concept that has transformed the way we think about indulgence. From sourcing the finest ingredients to creating visually stunning experiences, Sasha has built a brand that’s as aspirational as it is delicious. In this episode, we dive into his unique approach to branding, the lessons he’s learn...

What does it take to transform passion into multiple thriving businesses across industries? Daniel Shemtob, the mind behind The Lime Truck, Snibbs footwear, and more, has built his career on bold moves and even bolder risks. From pioneering the food truck scene to launching a revolutionary footwear brand and penning Food Truck Mogul , Daniel’s journey is a masterclass in resilience, reinvention, a...

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, more successful businesses. In this episode, I’m...

How do you take a legacy brand and make it stand out in one of the most competitive markets in hospitality? For Joseph Ortiz, CEO of Farmer Boys, the answer lies in blending time-tested traditions with bold innovation. From redefining the drive-through experience to balancing hospitality and technology, Joseph is leading Farmer Boys into a future where quality and connection take center stage. In...

What does it take to turn a dishwashing job into a legacy that reshapes an entire industry? Ari Weinzweig, co-founder of Zingerman’s, has spent over four decades building not just a successful business but a model of leadership rooted in purpose, curiosity, and values. In his latest work, Life Lessons I Learned from Being a Line Cook , Ari reflects on the principles that have guided his journey an...

What does it take to build restaurants that stand the test of time? For David Steele, founder of Flour + Water Hospitality Group and Great Gold Hospitality, the answer lies in strong systems, thoughtful leadership, and a commitment to investing in people. From his beginnings in finance to creating some of the industry’s most iconic brands, David has mastered the art of sustainable growth. Today, w...

Belonging is the foundation of hospitality, but how often do we stop to understand it—truly understand it? Dan Berger has built his career and his life around solving the belonging crisis. From a $100M tech exit to crafting transformative retreat spaces, Dan’s journey is a masterclass in creating spaces and systems that foster connection. In this episode, we explore how his personal story shaped h...

What does it take to breathe new life into a legacy restaurant brand? Peter Riggs knows firsthand. As the CEO of Pita Pit, Peter has taken on the monumental task of revitalizing a business after years of decline, transforming challenges into opportunities and ideas into action. In this episode, we explore how Peter’s leadership, innovative catering strategies, and relentless commitment to franchis...

Hospitality is built on moments—the ones your guests remember long after they leave. But how do you craft those moments consistently? Dorrian Porter has an answer. As the creator of VestaBoard, he’s turned a retro-inspired communication tool into a modern marvel for businesses, helping restaurateurs and hoteliers engage their guests in ways that feel personal, surprising, and unforgettable. In thi...

Building a restaurant that works for you instead of the other way around is no small feat. But John Felico has done it—and scaled it—by mastering the art of systems. From humble beginnings selling sausages to pioneering self-pour technology with Augie’s Draft Room, John has turned industry pain points into opportunities. Today, we dive into how he’s built businesses that last, the systems that pow...

What does it take to lead in an industry that demands resilience, innovation, and constant evolution? Stephanie Jaeger has spent over two decades answering that question. From running one of Canada’s top 100 restaurants to driving growth at Joey Restaurants and leading Les Dames d’Escoffier International, Stephanie has mastered the art of building high-performing teams and empowering leaders. In t...

How do you turn $2,000 into a restaurant empire that lasts 40 years? Kevin McCarney cracked the code. As the founder of Poquito Más, Kevin has defied the odds in one of the most competitive markets on the planet, creating a brand synonymous with quality, consistency, and legendary customer loyalty. In today’s episode, we dive into the systems that scale, the secrets to keeping your team inspired,...

What do you need to succeed in today’s competitive restaurant landscape? Some of us spend our days trying to determine the answer to that important question and some are closer than ever to having an answer. Today we sit down with celebrity chef and co-founder of MAJC, Matt Jennings, and his co-host Carolyn Grillo, to discuss what it takes to create the operating system for the hospitality industr...

New York City is one of the toughest markets in the world for restaurants, and omakase is one of its most competitive niches. But Cheng Lin, the mastermind behind Shota Omakase, has carved out a space that’s truly unique. From sourcing the rarest ingredients to crafting an intimate, story-driven dining experience, Cheng is redefining what it means to serve sushi in the U.S. Today, we uncover how h...

Franchising can be a double-edged sword—scaling a brand while maintaining its soul is no easy feat. John Ramsay, a veteran with over 35 years of experience in franchising, who’s leading the charge to transform Taco Cabana into a powerhouse of profitability and culture. In today’s episode, we dive into John’s journey from designing restaurants to developing franchise systems, the strategic pivots t...