FULL COMP: The Voice of the Restaurant Industry Revolution

In 2006, two chefs and a foodie set out to change the way people eat for the better. Their guiding light was the 10 year plan created by founder Erik Oberholtzer. That plan took the restaurant chain from one location to 30 and carried Tender Greens through the crash of 2008, illuminating opportunities in a difficult time. Today, Erik shares how his plan helped the company weather the recession and offers a path forward for restaurants in a post coronavirus world.
Level up! Click below to check out The Pineapple Post, our new weekly newsletter.
www.pineapplepost.news
Wanna chat? Click below to book time on my personal calendar.
https://calendly.com/joshuakopel/15-minute-chat-with-josh
Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click below to download your free copy today!
www.joshkopel.com/resources
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.
SHOW NOTES

Opened their second restaurant in the midst of the recession.
The recession created opportunities in the real estate market that they capitalized on.
They innovated in product offering by bringing in whole animals at a lower cost and shopping the daily specials at farmer’s markets.
Doubled down on vision and intentions
This became a recruiting tool for out of work chefs
Roadblocks and tension points are opportunities
This was all based on TYP, a Ten-Year Plan
Taking the long view
30 restaurants over 10 years across California
Anyone who participates gets to take part in the wealth creation at the end of 10 years.
Danny Meyer invested
The magic of long-term thinking is that the plan never changes no matter what happens.
When you’re going from LA to New York, the route might change but the destination does not.
Foundational Changes that need to happen in the industry
The restaurant market is overbuilt
High development costs
Disruption via third party delivery
The pause button has been hit and we all need to think about how things need to change
Innovation through a subscription model
Opportunities exist within the delivery space
The hidden gift in the pandemic is that we get the opportunity to reevaluate our lives and make new choices
Time is now abundant. What are we going to do with that time?
Deeper connections
New priorities
Evaluate what we miss most about community
Tactical Advice to get open and stay open
Conversion to a community kitchen
Conversion into a bodega
How can I be of service to my immediate community?
Start with team
Then Those in Need
Biggest mistake made
I didn’t pay attention to 3rd party delivery
Been a disruptive element in consumer behavior
What is the worst part of quarantine?
Missing my community
Best part of quarantine
Time and simplicity
Words of encouragement
We’re resilient industry
People have to eat and restaurants are central to the community
We’re going to come back stronger than ever

Show Notes

In 2006, two chefs and a foodie set out to change the way people eat for the better. Their guiding light was the 10 year plan created by founder Erik Oberholtzer. That plan took the restaurant chain from one location to 30 and carried Tender Greens through the crash of 2008, illuminating opportunities in a difficult time. Today, Erik shares how his plan helped the company weather the recession and offers a path forward for restaurants in a post coronavirus world.

Level up! Click below to check out The Pineapple Post, our new weekly newsletter.

www.pineapplepost.news

Wanna chat? Click below to book time on my personal calendar.

https://calendly.com/joshuakopel/15-minute-chat-with-josh

Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click below to download your free copy today!

www.joshkopel.com/resources

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.

SHOW NOTES

  • Opened their second restaurant in the midst of the recession.
  • The recession created opportunities in the real estate market that they capitalized on.
  • They innovated in product offering by bringing in whole animals at a lower cost and shopping the daily specials at farmer’s markets.
  • Doubled down on vision and intentions
  • This became a recruiting tool for out of work chefs
  • Roadblocks and tension points are opportunities
  • This was all based on TYP, a Ten-Year Plan
  • Taking the long view
  • 30 restaurants over 10 years across California
  • Anyone who participates gets to take part in the wealth creation at the end of 10 years.
  • Danny Meyer invested
  • The magic of long-term thinking is that the plan never changes no matter what happens.
  • When you’re going from LA to New York, the route might change but the destination does not.
  • Foundational Changes that need to happen in the industry
  • The restaurant market is overbuilt
  • High development costs
  • Disruption via third party delivery
  • The pause button has been hit and we all need to think about how things need to change
  • Innovation through a subscription model
  • Opportunities exist within the delivery space
  • The hidden gift in the pandemic is that we get the opportunity to reevaluate our lives and make new choices
  • Time is now abundant. What are we going to do with that time?
  • Deeper connections
  • New priorities
  • Evaluate what we miss most about community
  • Tactical Advice to get open and stay open
  • Conversion to a community kitchen
  • Conversion into a bodega
  • How can I be of service to my immediate community?
  • Start with team
  • Then Those in Need
  • Biggest mistake made
  • I didn’t pay attention to 3rd party delivery
  • Been a disruptive element in consumer behavior
  • What is the worst part of quarantine?
  • Missing my community
  • Best part of quarantine
  • Time and simplicity
  • Words of encouragement
  • We’re resilient industry
  • People have to eat and restaurants are central to the community
  • We’re going to come back stronger than ever

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.