FULL COMP: The Voice of the Restaurant Industry Revolution

On today's show we chat with celebrity chef and environmental advocate Nyesha Arrington who's efforts to achieve sustainability in her personal and professional life have garnered her national attention. Nyesha's unconditional respect for quality of life and the people in it has led her to break every rule in the book. Her unconventional path within hospitality has taken her from Top Chef to a brick and mortar in Santa Monica and all the way to private dinners in Belize. She sets the rules and follows her truth, every single day. Today we discuss what motivates, inspires and excites the chef about the future. 
Click 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.
SHOW NOTES

Sustainability in business
Sustainability in life
The pandemic has been a great time to reflect
Managing a popup and event culinary business during Covid has been difficult
Entry into the hospitality industry
Starting projects during the lockdown was nurturing to the soul
Started a garden with a neighbor
Work-life balance is perfect when you are not working
Building great habits for a sustainable life balance
There will always be a bit of an imbalance because hospitality folks are wired a bit differently
Hospitality folks are analytical, quick-thinking, passionate
There is a fear we could go back to how things were if we reopen too quickly
We haven’t figured things out yet
Problems in the industry
Raising prices
Commodities have only gone up, labor has gone up
Quick fix would be to raise prices but is the world ready for the prices to rise
The burden outweighs the reward
What it takes to diversify your business
Catering takes more labor
Adding more spaces is more investment
Nyesha is hesitant to start her own venture
Loves hospitality
Focuses on private parties and content creation
Wanted a business on her terms
Work-life balance is a priority
Things Nyesha would do differently in her own restaurant
Different ways to move around monetary allocation
Some of the best restaurants have had to pivot
Noma makes burgers
Nyesha and Josh have both had to be dishwashers during difficult shifts
We do what we have to to keep things running
Conceptualizing a fresh start
Lots of commercial real estate available in the next 6 months
Learning from great mentors
Nyesha has many mentors for different aspects of her life
We should entrust the future of the industry to the talented young people who deserve an opportunity to shine
Going on a journey of self-discovery
Reviewing her life in the industry as a young biracial woman
Looked back on fine dining career in Michelin star restaurants
Ethos in cooking rooted in nurturing
Learning what she wants her food to look like
Potential safety measures for reopening
Everyone is in the same boat - grasping for information

Show Notes

On today's show we chat with celebrity chef and environmental advocate Nyesha Arrington who's efforts to achieve sustainability in her personal and professional life have garnered her national attention. Nyesha's unconditional respect for quality of life and the people in it has led her to break every rule in the book. Her unconventional path within hospitality has taken her from Top Chef to a brick and mortar in Santa Monica and all the way to private dinners in Belize. She sets the rules and follows her truth, every single day. Today we discuss what motivates, inspires and excites the chef about the future. 

Click 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.

SHOW NOTES

  • Sustainability in business
  • Sustainability in life
  • The pandemic has been a great time to reflect
  • Managing a popup and event culinary business during Covid has been difficult
  • Entry into the hospitality industry
  • Starting projects during the lockdown was nurturing to the soul
  • Started a garden with a neighbor
  • Work-life balance is perfect when you are not working
  • Building great habits for a sustainable life balance
  • There will always be a bit of an imbalance because hospitality folks are wired a bit differently
  • Hospitality folks are analytical, quick-thinking, passionate
  • There is a fear we could go back to how things were if we reopen too quickly
  • We haven’t figured things out yet
  • Problems in the industry
  • Raising prices
  • Commodities have only gone up, labor has gone up
  • Quick fix would be to raise prices but is the world ready for the prices to rise
  • The burden outweighs the reward
  • What it takes to diversify your business
  • Catering takes more labor
  • Adding more spaces is more investment
  • Nyesha is hesitant to start her own venture
  • Loves hospitality
  • Focuses on private parties and content creation
  • Wanted a business on her terms
  • Work-life balance is a priority
  • Things Nyesha would do differently in her own restaurant
  • Different ways to move around monetary allocation
  • Some of the best restaurants have had to pivot
  • Noma makes burgers
  • Nyesha and Josh have both had to be dishwashers during difficult shifts
  • We do what we have to to keep things running
  • Conceptualizing a fresh start
  • Lots of commercial real estate available in the next 6 months
  • Learning from great mentors
  • Nyesha has many mentors for different aspects of her life
  • We should entrust the future of the industry to the talented young people who deserve an opportunity to shine
  • Going on a journey of self-discovery
  • Reviewing her life in the industry as a young biracial woman
  • Looked back on fine dining career in Michelin star restaurants
  • Ethos in cooking rooted in nurturing
  • Learning what she wants her food to look like
  • Potential safety measures for reopening
  • Everyone is in the same boat - grasping for information

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.