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 how to turn restaurant events into true profit centers instead of simple marketing stunts. I explain why events should be treated as products with clear margins and measurable results, and how that mindset shift can transform your bottom line. I walk through the systems I use to plan, price, and evaluate events so they drive both revenue and brand loyalty.
Takeaways
- Events should make money twice: at the ticket sale and through repeat customers.
- A great event is a product with a defined cost and profit margin.
- Hope is not a strategy; measurement is essential for success.
- Predictability in events leads to increased profitability.
- Full rooms do not guarantee profit; focus on fat margins instead.
- Every event should have a clear conversion goal.
- Delete 'awareness' from marketing vocabulary; prioritize revenue.
- Audit past events to understand profitability.
- Create a 12-month event calendar with repeatable, profitable events.
- Reprice events for margin, not just fill rate.
Chapters
00:00 Introduction to Restaurant Marketing Strategies
01:50 Transforming Events into Profit Centers
05:44 Actionable Steps for Event Profitability
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.