What if your entire career started with being told you were too nice to succeed?
For John Terzian and Brian Toll, that’s exactly how it began. These are the minds behind The h.wood Group: an empire born from rejection, reinvention, and the refusal to follow the rules.
In this episode, they share how protecting guests instead of exploiting them became their superpower, why aesthetics matter more than you think, and how they transitioned from bottle service to building culture through culinary. We get into the painful leap from nightlife to fine dining, how they designed demand instead of chasing it, and the operational discipline required to stay profitable 10 years in.
This isn’t just about cool venues, it’s about what it takes to last in an industry designed to burn you out.
To learn more about The h.wood Group and their concepts, visit
hwoodgroup.com.
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Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comWhat 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.
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