FULL COMP: The Voice of the Restaurant Industry Revolution

What I miss most about Louisiana is the sense of community I felt there. What I miss is exactly what compelled Chef Nina Compton to move there. Since arriving she's opened multiple restaurants and has achieved every imaginable accolade including a James Beard award, the title of Best New Chef from Food & Wine  and was listed as one of America's Best Restaurants by Eater. Nothing could stop that momentum...except for a global pandemic. Today we discuss the long road ahead and the need to come together as a community if we're going to make it out of this alive.
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Click here to book time on my personal calendar.
Click here to download our Restaurant Recovery Guide.
Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
SHOW NOTES

Is reopening possible?
Restaurants will be different
Dining etiquette will be different
Cons of pivoting to delivery
Low check average
Not ordering beverages
Not ordering appetizers
Goal is to break even for the next year
Making profit is probably not realistic for a while
Keep doors open until things bounce back
Wondering whether to change careers
Who would be hiring now?
Some days there is hope that everything will be okay
Some days considering getting a 9-5 job
As an owner, you are emotionally invested in the restaurant
Restaurant as a reflection of self
Supply chain is counting on us
Staff
Farmers
Wine producers
Fisherman
Grocers
Communicating the realities of the restaurant ecosystem
Not a lucrative business
Low return on high workload
People take for granted that plates, food, labor etc costs money
The danger of raising prices
Not wanting to turn away customers
“Meals are about moments, memories, and those who surround you at your table.”
What does this look like post-pandemic?
People want restaurants to come back
Food is very comforting and people need comfort
The lead up to closing
Trying to keep guests and staff safe
Hand sanitizer
Single-use menus
Spacing tables
Reopening strategy
Keys to success

Show Notes

What I miss most about Louisiana is the sense of community I felt there. What I miss is exactly what compelled Chef Nina Compton to move there. Since arriving she's opened multiple restaurants and has achieved every imaginable accolade including a James Beard award, the title of Best New Chef from Food & Wine  and was listed as one of America's Best Restaurants by Eater. Nothing could stop that momentum...except for a global pandemic. Today we discuss the long road ahead and the need to come together as a community if we're going to make it out of this alive.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

SHOW NOTES

  • Is reopening possible?
  • Restaurants will be different
  • Dining etiquette will be different
  • Cons of pivoting to delivery
  • Low check average
  • Not ordering beverages
  • Not ordering appetizers
  • Goal is to break even for the next year
  • Making profit is probably not realistic for a while
  • Keep doors open until things bounce back
  • Wondering whether to change careers
  • Who would be hiring now?
  • Some days there is hope that everything will be okay
  • Some days considering getting a 9-5 job
  • As an owner, you are emotionally invested in the restaurant
  • Restaurant as a reflection of self
  • Supply chain is counting on us
  • Staff
  • Farmers
  • Wine producers
  • Fisherman
  • Grocers
  • Communicating the realities of the restaurant ecosystem
  • Not a lucrative business
  • Low return on high workload
  • People take for granted that plates, food, labor etc costs money
  • The danger of raising prices
  • Not wanting to turn away customers
  • “Meals are about moments, memories, and those who surround you at your table.”
  • What does this look like post-pandemic?
  • People want restaurants to come back
  • Food is very comforting and people need comfort
  • The lead up to closing
  • Trying to keep guests and staff safe
  • Hand sanitizer
  • Single-use menus
  • Spacing tables
  • Reopening strategy
  • Keys to success

What is FULL COMP: The Voice of the Restaurant Industry Revolution?

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.