FULL COMP: The Voice of the Restaurant Industry Revolution

You’ve gotta bet big to win big
In 2019, Daniel Shemtob leveraged millions to build the hospitality empire of his dreams. Food trucks to fine dining and even a catering company, he’s focused on absolute domination of the industry. Daniel built a big ship and now he needs to captain it through an economic disaster.
On this episode we cover the lessons he’s learned over the last 4 months and the plan he’s created to thrive in 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

Successes in 2019
Daniel considers himself an entrepreneur first and foremost
Redefining goals in 2020
Changing perspectives with assets and liabilities
Preux and Proper was 6000sq ft
Was an asset
Now a liability - too much space
Honing focus can help avoid this shift
Taking on too much can turn an asset into a liability
Fixed costs have been the most challenging
Rent
Opportunities during Covid
Big shifts in the market cause opportunities
Previously would jump on opportunities
Now considers things for longer
Josh realized he struggled with focus
Busy isn’t successful
Busy isn’t profitable
Pairing down from 15 objectives to 3
Best decisions made during the first 90days of the pandemic
Getting ENDL loans
He wanted as much capital as possible to have a runway
Thinking like a startup
Being willing to pivot
Deploying funds correctly
Rolling out a late-night experience
Compensating for losing 40% of dine-in revenue
Daniel lost a lot during the pandemic
Becoming charitable
Giving away shoes
100s shoes to those who needed them
Giving away food
1500 meals
Daniel’s mentor felt inspired by his positivity
Reforming the businesses
Fine-dining restaurant reopened to great success
Catering will take the longest to reform
Large events are where you make the most money
Shoe company is doing well
Sold out very quickly
Is there more value in being small?
Pre-Covid Daniel was doing well but not “crushing”
Working extremely hard - spinning his wheels
The ability to reset is a gift
Brands Daniel is inspired by
Sweet Green
Looks at his own staff as the prize piece of his empire
Being most proud of the culture he created
The future of businesses are not in your control
Being a great leader
You are only a great leader if you know where you’re leading your team
Daniel is leading team into a successful work dynamic
Making money
Quality of life
Enjoy coming to work
Have the team be more autonomous in their initiatives and taking ownership
Ideas for creating a great culture
What does post-Covid look like?

Show Notes

You’ve gotta bet big to win big

In 2019, Daniel Shemtob leveraged millions to build the hospitality empire of his dreams. Food trucks to fine dining and even a catering company, he’s focused on absolute domination of the industry. Daniel built a big ship and now he needs to captain it through an economic disaster.

On this episode we cover the lessons he’s learned over the last 4 months and the plan he’s created to thrive in 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

  • Successes in 2019
  • Daniel considers himself an entrepreneur first and foremost
  • Redefining goals in 2020
  • Changing perspectives with assets and liabilities
  • Preux and Proper was 6000sq ft
  • Was an asset
  • Now a liability - too much space
  • Honing focus can help avoid this shift
  • Taking on too much can turn an asset into a liability
  • Fixed costs have been the most challenging
  • Rent
  • Opportunities during Covid
  • Big shifts in the market cause opportunities
  • Previously would jump on opportunities
  • Now considers things for longer
  • Josh realized he struggled with focus
  • Busy isn’t successful
  • Busy isn’t profitable
  • Pairing down from 15 objectives to 3
  • Best decisions made during the first 90days of the pandemic
  • Getting ENDL loans
  • He wanted as much capital as possible to have a runway
  • Thinking like a startup
  • Being willing to pivot
  • Deploying funds correctly
  • Rolling out a late-night experience
  • Compensating for losing 40% of dine-in revenue
  • Daniel lost a lot during the pandemic
  • Becoming charitable
  • Giving away shoes
  • 100s shoes to those who needed them
  • Giving away food
  • 1500 meals
  • Daniel’s mentor felt inspired by his positivity
  • Reforming the businesses
  • Fine-dining restaurant reopened to great success
  • Catering will take the longest to reform
  • Large events are where you make the most money
  • Shoe company is doing well
  • Sold out very quickly
  • Is there more value in being small?
  • Pre-Covid Daniel was doing well but not “crushing”
  • Working extremely hard - spinning his wheels
  • The ability to reset is a gift
  • Brands Daniel is inspired by
  • Sweet Green
  • Looks at his own staff as the prize piece of his empire
  • Being most proud of the culture he created
  • The future of businesses are not in your control
  • Being a great leader
  • You are only a great leader if you know where you’re leading your team
  • Daniel is leading team into a successful work dynamic
  • Making money
  • Quality of life
  • Enjoy coming to work
  • Have the team be more autonomous in their initiatives and taking ownership
  • Ideas for creating a great culture
  • What does post-Covid look like?

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.