FULL COMP: The Voice of the Restaurant Industry Revolution

Chef Eric Greenspan is probably best known for his appearances on big tv shows like Iron Chef America. What most folks don't know is the resilience required for Eric to carve out a place for himself within this industry. On today's show, Chef Greenspan shares his greatest successes, worst defeats and the lessons learned from each.
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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

9/11 caused Eric’s first major pivot
Worked at high end restaurant in New York
After 9/11, the owners told staff they will no longer pay them but they can work for free
Found this to be a distasteful way of dealing with crisis
Creating his own opportunities
Saw two positions advertised for line cooks
Offered to do both jobs for 1.5 pay
Seizing new opportunity despite a major life change
Was offered Sous chef position at Patina which quickly became an exec chef position
From 9/11 crisis to Exec chef at Patina in 8 months
How to deal with adversity
Believing that there is always an opportunity around the corner
Paying attention to the signals that opportunities may be on their way
Taking jobs that you don’t feel ready for
Not passing up the opportunity, ready or not
Having confidence to figure it out
Finding the right work environment
Conclusion: working for other people was not the right working environment
Had to find a new more autonomous working environment
Eric was unable to adapt to the corporate structure at Patina imposing boundaries on his work
Became a partner at another restaurant but also left quickly
The value of teaching as a chef
The greatest chefs are great teachers
Teachers allows you to hone skills of your staff and push them to excellence
Uncovering every possible avenue to get what you want
Potential restaurant space needed $25k to extend the lease
Did not give up on trying to save the money despite very limited time frame.
Asked friends and family
Sold car on eBay
First restaurant was hit by the recession and writers’ strike
Surviving during crisis
Running many promotions per week to attract customers
Bought food from restaurant depots
Businesses don’t succeed because you become famous
Restaurant business success keys
Being well run
Being in the right place
Being well funded
Making money in the restaurant business is having multiple restaurants
Success with Cloud Kitchens
Creating multiple brands with different concepts
All food from the multiple brands cooked and fulfilled by same staff
No front-of-house
Delivery only model

Show Notes

Chef Eric Greenspan is probably best known for his appearances on big tv shows like Iron Chef America. What most folks don't know is the resilience required for Eric to carve out a place for himself within this industry. On today's show, Chef Greenspan shares his greatest successes, worst defeats and the lessons learned from each.

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

  • 9/11 caused Eric’s first major pivot
  • Worked at high end restaurant in New York
  • After 9/11, the owners told staff they will no longer pay them but they can work for free
  • Found this to be a distasteful way of dealing with crisis
  • Creating his own opportunities
  • Saw two positions advertised for line cooks
  • Offered to do both jobs for 1.5 pay
  • Seizing new opportunity despite a major life change
  • Was offered Sous chef position at Patina which quickly became an exec chef position
  • From 9/11 crisis to Exec chef at Patina in 8 months
  • How to deal with adversity
  • Believing that there is always an opportunity around the corner
  • Paying attention to the signals that opportunities may be on their way
  • Taking jobs that you don’t feel ready for
  • Not passing up the opportunity, ready or not
  • Having confidence to figure it out
  • Finding the right work environment
  • Conclusion: working for other people was not the right working environment
  • Had to find a new more autonomous working environment
  • Eric was unable to adapt to the corporate structure at Patina imposing boundaries on his work
  • Became a partner at another restaurant but also left quickly
  • The value of teaching as a chef
  • The greatest chefs are great teachers
  • Teachers allows you to hone skills of your staff and push them to excellence
  • Uncovering every possible avenue to get what you want
  • Potential restaurant space needed $25k to extend the lease
  • Did not give up on trying to save the money despite very limited time frame.
  • Asked friends and family
  • Sold car on eBay
  • First restaurant was hit by the recession and writers’ strike
  • Surviving during crisis
  • Running many promotions per week to attract customers
  • Bought food from restaurant depots
  • Businesses don’t succeed because you become famous
  • Restaurant business success keys
  • Being well run
  • Being in the right place
  • Being well funded
  • Making money in the restaurant business is having multiple restaurants
  • Success with Cloud Kitchens
  • Creating multiple brands with different concepts
  • All food from the multiple brands cooked and fulfilled by same staff
  • No front-of-house
  • Delivery only model

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.