FULL COMP: The Voice of the Restaurant Industry Revolution

On today's show, we chat with James Beard award winning chef Chris Shepherd founder of the non-profit, Southern Smoke.
Most of us in the hospitality industry wouldn’t consider ourselves needy or in need of assistance. We’re internally motivated, not afraid of hard work and resourceful as hell. But when the pandemic hit it decimated our industry and our livelihoods. Out of the blue Southern Smoke came to the rescue. To date they have distributed millions of dollars to hospitality workers in need. 
Today, it’s founder shares it’s origins, their mission and what they’re doing to ensure we’re all taken care of.
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

Beginnings of charity work
Started doing dinners to raise money for culinary scholarships
Lost a colleague to MS. Business partner also had MS
Started planning a dinner for MS which transformed into a festival
Raised $181k for the MS Society year 1
Year 2 raised $284k
Beginnings of Southern Smoke
Hurricane Harvey devastated local businesses
No designated support for hospitality businesses
Emulated The Giving Kitchen from Atlanta
The vetting process at Southern Smoke
That first year there were 250 applications
139 families awarded $500k
Southern Smoke continues to donate to MS, remainder to hospitality workers
Southern Smoke during Covid
Originally has 2.5 employees
Now has over 40 employees
Hire unemployed hospitality workers and trained them to be caseworkers
Over 25k applications
Granted over 1000 over $2million
Willy Nelson concert donated funds
Reopening of restaurants
Running at 50% capacity does not mean that 50% of potential covers will come to the restaurant
Many people still not comfortable enough for dine-in
Pivoting the restaurant business
The aim is to break-even, not to make profit
Having a solid team is vital
Unity and solidarity
Punch fear in the face
How to achieve work-life balance
Delegate to mangers to do the long shifts
Building on a great legacy
Won many accolades
Started incredible restaurants
Started non-profit
Next steps
Aim is to create a group of restaurants that enable Chris’ team to fulfill their dreams
Putting restaurant people where they want to be
Southern Smoke as inspiration for future non-profits to build safety nets for every industry
To the industry
Keep your head down
We’ll get through this together
Use your voice for good

Show Notes

On today's show, we chat with James Beard award winning chef Chris Shepherd founder of the non-profit, Southern Smoke.

Most of us in the hospitality industry wouldn’t consider ourselves needy or in need of assistance. We’re internally motivated, not afraid of hard work and resourceful as hell. But when the pandemic hit it decimated our industry and our livelihoods. Out of the blue Southern Smoke came to the rescue. To date they have distributed millions of dollars to hospitality workers in need. 

Today, it’s founder shares it’s origins, their mission and what they’re doing to ensure we’re all taken care of.

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

  • Beginnings of charity work
  • Started doing dinners to raise money for culinary scholarships
  • Lost a colleague to MS. Business partner also had MS
  • Started planning a dinner for MS which transformed into a festival
  • Raised $181k for the MS Society year 1
  • Year 2 raised $284k
  • Beginnings of Southern Smoke
  • Hurricane Harvey devastated local businesses
  • No designated support for hospitality businesses
  • Emulated The Giving Kitchen from Atlanta
  • The vetting process at Southern Smoke
  • That first year there were 250 applications
  • 139 families awarded $500k
  • Southern Smoke continues to donate to MS, remainder to hospitality workers
  • Southern Smoke during Covid
  • Originally has 2.5 employees
  • Now has over 40 employees
  • Hire unemployed hospitality workers and trained them to be caseworkers
  • Over 25k applications
  • Granted over 1000 over $2million
  • Willy Nelson concert donated funds
  • Reopening of restaurants
  • Running at 50% capacity does not mean that 50% of potential covers will come to the restaurant
  • Many people still not comfortable enough for dine-in
  • Pivoting the restaurant business
  • The aim is to break-even, not to make profit
  • Having a solid team is vital
  • Unity and solidarity
  • Punch fear in the face
  • How to achieve work-life balance
  • Delegate to mangers to do the long shifts
  • Building on a great legacy
  • Won many accolades
  • Started incredible restaurants
  • Started non-profit
  • Next steps
  • Aim is to create a group of restaurants that enable Chris’ team to fulfill their dreams
  • Putting restaurant people where they want to be
  • Southern Smoke as inspiration for future non-profits to build safety nets for every industry
  • To the industry
  • Keep your head down
  • We’ll get through this together
  • Use your voice for good

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.