FULL COMP: The Voice of the Restaurant Industry Revolution

What can save this industry from absolute destruction? 
I’m betting on math and practical business fundamentals. That’s why I’ve invited Roger Beaudoin to chat on this episode. Roger has been preaching these ideals for years. He’s more than a teacher, he’s an owner and operator as well. Rather than giving us advice, he walks us through the strategy he's using to turn the pandemic into a windfall.
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

Building a dream team restaurant is important
Allows you to have an exit strategy
Allows you to have time with your family and friends
Allows you to enjoy having a business
Saw an opportunity when running a ski resort
Inspired by a Switzerland bar with an international buzz
The ski resort he ended up at needed transforming
Sophistication
Community
Entertainment
Learned the business piece by piece
Training staff to have his back
Controlling costs to maximize profits
Creating a premium customer experience
Expanding the business to one day leave it
Technology was never Roger’s strong point
Never has an interest in technology
Created systems on pen and paper
It was Roger’s wife who convinced him to have an online platform to expand the business
Started the podcast 6 years ago
Roger’s wife is the CTO
Why Roger went back into restaurant operations
New restaurant opens pre-Covid
Investment in improvement
Creating a business model
Grab and Go market and cafe
Was ideal during Covid
Pivoting during Covid
Covid makes everything unstable
Taking the temperature of the room before making a decision
Using the loans
Redefining success
You don’t know what you’ve got until you start running it
Covid was a good thing overall for the new restaurant because of the grab&go model
Goals after Covid
Opening multiple locations
Lessons learned through the podcast
Chief Culinary Officer of The Cheesecake Factory
Philosophy on staff: lead by example and promote from within
Empower your staff
Not everyone will make it through Covid
We can only succeed by not giving up
Being excited for the future
Interviewing more podcast guests
Upgrading the Sales Stars video course

Show Notes

What can save this industry from absolute destruction? 

I’m betting on math and practical business fundamentals. That’s why I’ve invited Roger Beaudoin to chat on this episode. Roger has been preaching these ideals for years. He’s more than a teacher, he’s an owner and operator as well. Rather than giving us advice, he walks us through the strategy he's using to turn the pandemic into a windfall.

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

  • Building a dream team restaurant is important
  • Allows you to have an exit strategy
  • Allows you to have time with your family and friends
  • Allows you to enjoy having a business
  • Saw an opportunity when running a ski resort
  • Inspired by a Switzerland bar with an international buzz
  • The ski resort he ended up at needed transforming
  • Sophistication
  • Community
  • Entertainment
  • Learned the business piece by piece
  • Training staff to have his back
  • Controlling costs to maximize profits
  • Creating a premium customer experience
  • Expanding the business to one day leave it
  • Technology was never Roger’s strong point
  • Never has an interest in technology
  • Created systems on pen and paper
  • It was Roger’s wife who convinced him to have an online platform to expand the business
  • Started the podcast 6 years ago
  • Roger’s wife is the CTO
  • Why Roger went back into restaurant operations
  • New restaurant opens pre-Covid
  • Investment in improvement
  • Creating a business model
  • Grab and Go market and cafe
  • Was ideal during Covid
  • Pivoting during Covid
  • Covid makes everything unstable
  • Taking the temperature of the room before making a decision
  • Using the loans
  • Redefining success
  • You don’t know what you’ve got until you start running it
  • Covid was a good thing overall for the new restaurant because of the grab&go model
  • Goals after Covid
  • Opening multiple locations
  • Lessons learned through the podcast
  • Chief Culinary Officer of The Cheesecake Factory
  • Philosophy on staff: lead by example and promote from within
  • Empower your staff
  • Not everyone will make it through Covid
  • We can only succeed by not giving up
  • Being excited for the future
  • Interviewing more podcast guests
  • Upgrading the Sales Stars video course

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.