FULL COMP: The Voice of the Restaurant Industry Revolution

How does a restaurant stay relevant for a decade? If that feels impossible, imagine if that restaurant survived a century. Today we chat with Mark Echeverria, a 4th generation restaurateur of the famous Musso and Frank Grill on Hollywood Blvd.
We'll talk about what it took to survive the last 100 years and how they intend to thrive for the next 100.
For more on Musso & Frank Grill visit  https://mussoandfrank.com
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Full Comp 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 shows:
Restaurant Marketing School
Industry Town Halls

Show Notes

How does a restaurant stay relevant for a decade? If that feels impossible, imagine if that restaurant survived a century. Today we chat with Mark Echeverria, a 4th generation restaurateur of the famous Musso and Frank Grill on Hollywood Blvd.

We'll talk about what it took to survive the last 100 years and how they intend to thrive for the next 100.

For more on Musso & Frank Grill visit  https://mussoandfrank.com

____________________________________________________________

Full Comp 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 shows:

Restaurant Marketing School

Industry Town Halls

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.