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 takes to scale a restaurant successfully—and why opening a second location isn’t always the right next step. I break down how to strengthen your systems, master your financials, and get your house in order before expanding. I share the key lessons I’ve learned about maximizing one restaurant’s potential first, so growth becomes sustainable, not stressful.
Takeaways
- Expansion isn't a milestone; it's a multiplier.
- A second location doubles your overhead, not your skill.
- Scaling inside one location is smarter, cheaper, and faster.
- Most operators have 30 to 40% more revenue potential in their existing location.
- If you can't take a two-week vacation without issues, you're not ready to multiply.
- Expansion is math, not momentum.
- You need a minimum of 18% net profit margin before expanding.
- Having a cash cushion of six months of operational costs is crucial.
- You should have a leadership team that can clone themselves.
- Focus on maximizing current revenue before considering a second location.
Chapters
00:00 Introduction to Restaurant Success
01:51 The Myths of Expansion
05:40 Preparing for Expansion
07:07 Actionable Steps for Growth
If you’ve got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting
https://joshkopel.com.
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.