What if the future of restaurants isn’t smaller, faster, and cheaper—but louder, warmer, and more human?
While everyone else is shrinking footprints and racing to the bottom on price, John Tilley is rebuilding the pizza parlor.
In this conversation, we unpack why he believes the future of restaurants isn’t frictionless, it’s emotional. He shares how nostalgia became strategy, why discounting is a death spiral, and what it really means to act like an owner instead of a manager with equity.
If you’re wondering how to compete in a louder, leaner market, this episode is a masterclass in zigging while everyone else zags.
To learn more about Shakey’s and see how they’re reimagining the classic pizza parlor experience, visit
shakeys.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.
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.
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