FULL COMP: The Voice of the Restaurant Industry Revolution

The pandemic did not pick favorites. No business owner was immune from the debilitating effects of the quarantine. Big restaurateurs with big restaurants and big rents need big plans to weather this storm. On this episode we chat with Celebrity Chef Adam Perry Lang who shares how he’s been affected and his strategy for rebounding.
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

Work-life balance has always been a challenge
Managing work time
Priority lists
50% of the work you won’t see coming
What is needed through this time is leadership
We can’t delegate that at this time
Showing up is 90% of it
Adam has been working around the clock to keep things running
Josh does not want to compromise on time with family again
We get to look within and prioritize what is important
Adjusting how we work though it is tough to imagine
Imagining a new future
Customer behavior won’t be the same when we go back to work
People will be skittish until we have a vaccine
Restaurants are the cornerstone of socializing
Will fear stop people from coming out to restaurants?
Leasing issues won’t go away any time soon
Dealing with concerns and fear
Maintaining momentum
There is so much that we are not in control of
Show up as best you can
Love what you do
There is so much to think about when running a restaurant now
Pre-opening checklist
Heath and safety regulations
Creating resilience
There is no one failure
You make a mistake, step back and adjust
His mom gave him a poster saying “in every crisis, there is an opportunity”
Focussing on Adam’s passion helps him get through hard times
Redefining success
Success in Jan 2020
Anticipating the opening of Hamilton in the theater next door
Motivating the team
Feeling good at the end of the day
Success after the pandemic hit
Trying to be grateful for opportunities
How can we help people in need?
Being involved in St Joseph’s center
Donate a meal for every meal produced to less fortunate and home-bound elderly
The Mealbridge
Frontline foods
Feeding frontline hospital workers
Making a safe environment
Spoke to staff openly and honestly
Making all staff feel comfortable and safe
Shifting from fine dining steak restaurant to creating comfort food at a low price
The restaurant is staying afloat
No aim to make profits
Sales volume is 5-10% of what it was before
It is about survival
The future of the restaurant
Shifting to BBQ
Lower check average
Comforting

Show Notes

The pandemic did not pick favorites. No business owner was immune from the debilitating effects of the quarantine. Big restaurateurs with big restaurants and big rents need big plans to weather this storm. On this episode we chat with Celebrity Chef Adam Perry Lang who shares how he’s been affected and his strategy for rebounding.

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

  • Work-life balance has always been a challenge
  • Managing work time
  • Priority lists
  • 50% of the work you won’t see coming
  • What is needed through this time is leadership
  • We can’t delegate that at this time
  • Showing up is 90% of it
  • Adam has been working around the clock to keep things running
  • Josh does not want to compromise on time with family again
  • We get to look within and prioritize what is important
  • Adjusting how we work though it is tough to imagine
  • Imagining a new future
  • Customer behavior won’t be the same when we go back to work
  • People will be skittish until we have a vaccine
  • Restaurants are the cornerstone of socializing
  • Will fear stop people from coming out to restaurants?
  • Leasing issues won’t go away any time soon
  • Dealing with concerns and fear
  • Maintaining momentum
  • There is so much that we are not in control of
  • Show up as best you can
  • Love what you do
  • There is so much to think about when running a restaurant now
  • Pre-opening checklist
  • Heath and safety regulations
  • Creating resilience
  • There is no one failure
  • You make a mistake, step back and adjust
  • His mom gave him a poster saying “in every crisis, there is an opportunity”
  • Focussing on Adam’s passion helps him get through hard times
  • Redefining success
  • Success in Jan 2020
  • Anticipating the opening of Hamilton in the theater next door
  • Motivating the team
  • Feeling good at the end of the day
  • Success after the pandemic hit
  • Trying to be grateful for opportunities
  • How can we help people in need?
  • Being involved in St Joseph’s center
  • Donate a meal for every meal produced to less fortunate and home-bound elderly
  • The Mealbridge
  • Frontline foods
  • Feeding frontline hospital workers
  • Making a safe environment
  • Spoke to staff openly and honestly
  • Making all staff feel comfortable and safe
  • Shifting from fine dining steak restaurant to creating comfort food at a low price
  • The restaurant is staying afloat
  • No aim to make profits
  • Sales volume is 5-10% of what it was before
  • It is about survival
  • The future of the restaurant
  • Shifting to BBQ
  • Lower check average
  • Comforting

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.