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If you want to know the truth, without one ounce of sugarcoating, just call Brian Malarkey. The Celebrity Chef has spent almost two decades betting big on his version of what success looks like. Big venues, high stakes and higher revenues. Post pandemic, where everything is thinking small and capitalizing on a flush economy, he's taking a different path.
In today's episode Brian and I chat about how he got to where he is today and where he thinks we're headed as an industry.
TIME STAMPED SHOW NOTES
[2:10] Learning on someone else's dime: Wisdom on running restaurants
[3:22] Generating Income 101: Decide if you're cooking for the elite or cooking for the masses
[4:19] The benefits of larger venues
[5:05] Crushing the big game: Making it rain in The Roaring 20's (Part II)
[7:18] Brand Awareness: Love me or hate me, they will show up.
[8:24] The Business of Celebrity: Core focuses
[10:50] The key to training your staff for a true hospitality experience
[13:30] New deals: How to bargain with your landlord
[16:57] Opinion: Why ghost kitchens are stupid
[18:14] The steps to achieve success: Studying the playbook
[20:03] What to avoid: Lawyers, monster kitchens, and cooking for other chefs
[21:49] Plagiarism is a form of flattery: It's right there in front of you
For more on the chef visit https://www.brianmalarkey.com
FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
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CLICK HERE to Chat with Josh
Free Download: 5 Steps to Achieve a 15% Net Profit
We have a lot more content coming your way!
Be sure to check out the FULL COMP media universe by visiting:
FULL COMP
Restaurant Marketing School
The Playbook
Industry Town Halls
If you want to know the truth, without one ounce of sugarcoating, just call Brian Malarkey. The Celebrity Chef has spent almost two decades betting big on his version of what success looks like. Big venues, high stakes and higher revenues. Post pandemic, where everything is thinking small and capitalizing on a flush economy, he's taking a different path.
In today's episode Brian and I chat about how he got to where he is today and where he thinks we're headed as an industry.
TIME STAMPED SHOW NOTES
[2:10] Learning on someone else's dime: Wisdom on running restaurants
[3:22] Generating Income 101: Decide if you're cooking for the elite or cooking for the masses
[4:19] The benefits of larger venues
[5:05] Crushing the big game: Making it rain in The Roaring 20's (Part II)
[7:18] Brand Awareness: Love me or hate me, they will show up.
[8:24] The Business of Celebrity: Core focuses
[10:50] The key to training your staff for a true hospitality experience
[13:30] New deals: How to bargain with your landlord
[16:57] Opinion: Why ghost kitchens are stupid
[18:14] The steps to achieve success: Studying the playbook
[20:03] What to avoid: Lawyers, monster kitchens, and cooking for other chefs
[21:49] Plagiarism is a form of flattery: It's right there in front of you
For more on the chef visit https://www.brianmalarkey.com
FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
________________________________
Free Download: 5 Steps to Achieve a 15% Net Profit
We have a lot more content coming your way!
Be sure to check out the FULL COMP media universe by visiting:
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.
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