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If there’s only one lesson to be learned from helping someone open a restaurant it’s that it would be a bad idea to open up one yourself.
Max Sheets spent his professional life helping restaurateurs scale their businesses to massive proportions.
At some point along the way, he caught the entrepreneurial bug and decided to strike out on his own to create Chick N Max. Today we discuss the tools and tricks he learned from corporate giants and how he implemented those in his restaurant concept.
To check out his employee handbook click here.
Click here 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.
If there’s only one lesson to be learned from helping someone open a restaurant it’s that it would be a bad idea to open up one yourself.
Max Sheets spent his professional life helping restaurateurs scale their businesses to massive proportions.
At some point along the way, he caught the entrepreneurial bug and decided to strike out on his own to create Chick N Max. Today we discuss the tools and tricks he learned from corporate giants and how he implemented those in his restaurant concept.
To check out his employee handbook click here.
Click here 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.
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.