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As many of you know, I came up in this industry through nightlife. In the early 2000’s, nightlife was defined by prolific nightclubs that burned red-hot, only to close six months later. But that wasn’t the story for Jamie Mulholland. For more than two decades, Jamie has built brands that last, like Cain and Goldbar. Today we sit down to discuss his latest project, Ketchy Shuby, and the elements he’s infused into the concept to ensure that it lasts decades as well.
For more information on Ketchy Shuby, visit https://ketchyshubynyc.com/.
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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.
We have a lot more content coming your way! Be sure to check out our other content:
Yelp for Restaurants Podcasts
Restaurant expert videos & webinars
As many of you know, I came up in this industry through nightlife. In the early 2000’s, nightlife was defined by prolific nightclubs that burned red-hot, only to close six months later. But that wasn’t the story for Jamie Mulholland. For more than two decades, Jamie has built brands that last, like Cain and Goldbar. Today we sit down to discuss his latest project, Ketchy Shuby, and the elements he’s infused into the concept to ensure that it lasts decades as well.
For more information on Ketchy Shuby, visit https://ketchyshubynyc.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.
We have a lot more content coming your way! Be sure to check out our other content:
Restaurant expert videos & webinars
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.