FULL COMP: The Voice of the Restaurant Industry Revolution

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 dig into what real storytell...

What if the biggest threat to your restaurant isn’t bad food or poor service—but bad tech?

That’s the bet Ankit Gupta is making. After shaping food delivery at tech companies globally, he saw a blind spot no one was fixing: restaurant tech was leaving restaurants behind. 

Now he’s leading the product team at Otter, and his mission is clear: to completely redefine what a restaurant point of sale system is and how it can holis...

I believe restaurants have always had a pervasive culture, albeit at times not the healthiest culture. 

Restaurateur Ellen Yin is out to change that and she’s leading by example. Today we sit down to discuss her unorthodox path through the industry and how in breaking the mold, she’s developed the formula to heal our industry. 

 
To learn more about Ellen and her restaurant group, visit https://highsthospitality.com/

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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, more successful businesses.

In this episode, I break down a problem I see a...

What if the only way to build a restaurant worth running was to make it fun—even in crisis?

Andy Shallal didn’t set out to be a restaurateur. He left a stable path in medical science, waited tables to get by, and discovered something powerful: hospitality could be a vehicle for joy, justice, and deep human connection.

In this episode, Andy shares how he built Busboys and Poets into a mission-driven brand that prioritizes...

World-famous restaurateur Will Guidara is back with his latest project — and it’s not a restaurant, it’s a book. Will was made famous by the over the top service he provided at Eleven Madison Park and, as it turns out, there was a method to the madness.

In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations...

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 dig into one of the toughest...

What if the stable path isn’t the right one?

Mohammad Farraj was on track to be a trauma surgeon. Instead, he left medicine to launch a taco truck—against family expectations, cultural pressure, and common sense. That truck became Talkin’ Tacos, a fast-casual franchise now operating in seven states.

In this episode, Mohammad shares what pushed him to walk away from a “safe” life, how a teenage TikTok creator sparked thei...

What if your $10 chicken taco isn’t competing with food—it’s competing with feeling?

Matt Egan didn’t just open restaurants—he staged immersive experiences. Drawing from a background in film, Matt treats each concept like a set, every server like a character, and every moment like a scene that should stick with you.

In this episode, we unpack how he turned storytelling into a competitive edge, why throwaway content kills bra...

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 dive into one of the most o...

What happens when the dream starts to feel like a trap?

For Paul Denamiel, chef-owner of Le Rivage, the pandemic forced a reckoning. After decades of nonstop hustle—no days off, total immersion—he finally stepped back…and liked what he saw. Time with his wife. Peace. Clarity. And the terrifying realization that maybe, just maybe, the restaurant didn’t need him anymore.

In this episode, Paul opens up about the drug of ser...

What if your biggest failure was the reason your next move actually worked?

That’s the story of Henry Rich—former candy entrepreneur turned neighborhood restaurateur—who’s spent the last 15 years building one of Brooklyn’s most beloved hospitality groups. He didn’t start with a restaurant pedigree or investor backing. He started with recession scars, a cheap lease, and a gut-level belief in community over concept.

In thi...

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 dig into how smart menu desi...

Could you quit at the top of your game–just as your dreams were coming true? 

At the height of critical acclaim, Kevin Tien walked away from Himitsu, not because it failed, but because it no longer aligned. That decision rewired how he thinks about success, leadership, and the cost of ignoring your gut.

In this conversation, Kevin opens up about leaving good money and momentum on the table, learning the hard way that...

What if the true path to restaurant profitability is rethinking our business model entirely?Close to a decade ago, today’s guest changed the way I saw our industry forever and he’s here to do the same for you.

Today we sit down with Celebrity Chef Neal Fraser as he pulls back the curtain on how Redbird—a 50-seat dining room attached to a cathedral—became one of LA’s most dynamic and profitable hospitality businesse...

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 break down why discounting i...

What if chasing prestige meant sacrificing everything else?

For Jeff Bell, managing partner at the iconic PDT in NYC, bartending has never just been about cocktails—it’s about culture, connection, and the quiet cost of longevity.

In this episode, he shares what 15 years inside one of the world’s most celebrated bars has taught him about endurance, humility, and the evolution of hospitality. We get into why bartending is both...

What if trying to control everything is the very thing holding your business back? Most operators think control means being everywhere at once. Today’s guest thinks that mindset is killing your business.

After opening 100+ stores, managing $100M in revenue, and building teams across international brands, Won J Jeong realized the real goal isn’t knowing everything—it’s building systems so you don’t have to.

In this episode, w...

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 dive into what it really tak...