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Josh Kopel | Award Winning Restaurant Consultant

Restaurant Funding: Food Fight Series for You

On today’s show we chat with Othon Nolasco, co-founder of No Us Without You, a non-profit serving the most vulnerable amongst us within the hospitality community.

There are some revelations in life that hit you like a ton of bricks. It was Othon that brought to light that there are thousands of undocumented hospitality workers that are unable to receive government assistance and thus are unable to feed their families. Most of us can empathize but few of us have the courage to act. Within days of the quarantine, Othon and team were feeding families throughout Los Angeles county. Here, Othon provides a window into the work they’re doing and the people they’re supporting.

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SHOW NOTES

  • Met partners Damien and Erin in 2012 and created Va’La Hospitality in 2018
  • Consultants specifically for bar services
  • Coping though Covid19
  • All projects were shutdown when crisis hit
  • Still figuring out the next steps for Va’La
  • Focus on the charity work
  • Being “unemployed” feels very odd since hospitality professionals are usually working constantly
  • The beginnings of No Us Without You
  • Predicted the lockdown and shutdown of bars would happen
  • Lots of GoFundMes were being made for FOH staff but not the most vulnerable
  • Started the initiative to feed 1 undocumented, unemployed family for 1 day.
  • Bought food from restaurant outlets and packaged it
  • The initiative grew to feed the family for 1 week
  • Candidates for the program
  • Families are of undocumented back of house staff who are now unemployed
  • Hard-working people struggling without work
  • Operations of No Us Without You
  • Food packages have a mix of produce, dried staples, and home-cooked meals
  • Food supply partners donate to subsidize food
  • Team still shops 3-4 times a week to buy food from wholesalers
  • Feeding 1 family = $33 per week
  • They feed 300 families a week
  • Future of No Us Without You
  • Non-profit, tax-exempt status
  • Aim to feed 600-700 families per week
  • The human aspect
  • Many children they see are very confused
  • How many families not aware of the program are going hungry?
  • How many children are going hungry?
  • Hunger in America during Covid
  • Due to restaurant closures, farmers are dumping milk and slaughtering animals as they cannot afford to keep them
  • Many families are going hungry with rising unemployment
  • Long-term implications
  • Unemployment could mean families are behind on rent
  • Families are typically working at least two jobs to pay bills in normal times
  • When the job market reopens, competition for work will be high
  • With accumulated debt, it will be a long time before they are financially stable again
  • Goal of providing food stability to as many families as possible, for as long as possible. Prediction 12-18months
  • Personal goals of Othon
  • Planning a wedding which was postponed
  • Improving on weaknesses
  • Learning more about how to run a non-profit

Florian Pfahler on transforming the world through a clear mission and vision

Can a sandwich save the world? Today we chat with Hannah’s Bretzel founder Florian Pfahler who’s setting the standard for green operation in our industry. With more than half a dozen restaurant’s under his belt, Florian proves that it’s possible to scale sustainably. Today we discuss the path to profitability and sustainability as he’s scaled from one to many units over the past two decades. 

For more information on Hannah’s Bretzel, visit https://www.hannahsbretzel.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Restaurant Consulting: Andrew Friedman’s Industry Chronicles

Andrew Friedman has made a career of chronicling the life and work of some of the world’s most famous and most successful chefs. What makes him and his work so interesting is the effort that he puts into going beyond the food.

Andrew has had a front row seat to the evolution of our industry over the last 20+ years and today we discuss the good, the bad and the ugly.

To check out more of Andrew’s work visit https://andrewtalkstochefs.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Restaurant Consulting: Matt Rolfe’s Collaborative Success Strategy

If every problem is a people problem then you really only need to get better at one thing right?

That’s why I’ve called in Matt Rolfe. Matt is a people expert and he’s leveraging his 15+ years in this industry to share what the top ten percent do that’s fundamentally different from the rest of the us.

For more on Matt and his company visit https://mattrolfe.com

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Restaurant Business Plan: The Future with Dean Alex Susskind

Who doesn’t love a great mashup? To get a read on where diners currently stand, the Yelp team released a survey to thousands of users. Cornell University analyzed that data and today we review their findings with Professor and Associate Dean Alex Susskind. His specialization centers around the strategic and operational elements of the industry but Alex is more than a theorist. He came up through the ranks of the hospitality industry and that’s where our conversation begins.

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

  • Professor and Associate Dean of Academic Affairs at the School of Hotel Administration
  • Been at Cornell University for 22 years
  • Started as a dishwasher at 14 years old
  • Managed restaurants and worked in the kitchen
  • Covid 19 highlighted issues in our industry
  • We have a very cashflow reliant business
  • Removing cashflow shows inefficiencies in the model
  • 94cents of every dollar made by restaurants on average goes back into the economy
  • Collapse of our industry would have a huge impact on the rest of the economy
  • Hospitality supports agriculture, wine, distribution, consumer goods, etc
  • Largest employer nationwide
  • Damages to the agriculture sector show the fragility of the food system
  • Maine’s fruit distribution closed broadline operations
  • Now is a great time to address the foundational issues of the business
  • Mending wage structures
  • Increasing prices
  • Larger chains are making changes
  • Typically prioritized shareholders
  • Starting to fix structural issues
  • Will make it easier for independent restaurants to do the same
  • Raising prices may turn away customers
  • Pivoting the restaurant structure
  • Find a way that will create a transaction that will keep your guests on side
  • Consumers are moving to a convenience model
  • E.g takeout
  • Yelp’s diner’s survey shows diners want clear communication
  • How best to handle guest complaints
  • Communicating with customers is changing
  • Technology in restaurants is increasingly important
  • Walk-ins are still necessary post-Covid
  • Reservations culture will continue
  • Hunger is spontaneous so restaurants will need a system to allow walk-ins
  • Cornell University study claims that the optimal model for restaurants post-Covid is ⅓ bodega, ⅓ takeout, ⅓ dine in
  • Good survival strategy for many businesses
  • Margins may be slimmer but efficiency could increase
  • Selling 6 pack of beer requires less labor than serving 6 beers
  • Struggles for surviving businesses post-Covid
  • Guest safety
  • Employee safety
  • Changing regulations
  • Quickest restaurant closures will be those who should not have been in business in the first place
  • Operators who lack passion
  • Operators who treat staff badly
  • How will Cornell help prep new hospitality leaders

Restaurant Ideas: Meet Camilla Marcus, WestBourne’s Innovator

Cross-training to composting, there’s a new breed of restaurateur out there. They’re leveraging the newest restaurant tech and strategies from outside of our industry to create entirely new companies.

Chef Camilla Marcus is leading the charge for change and embracing new ideas for restaurant business and today we run through several of her endeavors including a restaurant focused tech conference, a nonprofit for hospitality workers and her zero waste restaurant West~Bourne.

For more on West~Bourne go to www.westbourne.com

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Booktime on my personal calendar: https://bit.ly/3otQm8z

Downloadour restaurant recovery guide: https://bit.ly/2ZAcmo0

Wantto streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast toclaim your free page and learn more about these powerful tools for your business.

Restaurants Technologies: Streamlining Labor with Paul Edmondson

Who’s excited to talk about cleaning products? Anyone? Anyone?

What if I told you that the products we use to clean directly relate to our labor margin? As it turns out, innovation in cleaning products could result in hundreds, if not thousands, of labor hours saved over the course of a year.

Excited yet?

Today we chat with Paul Edmondson of Proctor & Gamble who will walk us through what they’ve been working on and how it can help our whole industry run a cleaner, more profitable operation.

To check out any of the products mentioned on the show today visit www.pgpro.com

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SignUp for Our Weekly Newsletter: https://pineapplepost.news

Booktime on Josh’s personal calendar: https://bit.ly/3otQm8z

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

Full Comp –https://restaurants.yelp.com/full-comp-podcast/

The Happy Mouth Morning Show –https://restaurants.yelp.com/happy-mouth-podcast/

Restaurant Marketing School –https://restaurants.yelp.com/hospitality-marketing-podcast/

The Playbook –https://restaurants.yelp.com/the-playbook-restaurant-stories/

Restaurant Consultant: Billy Bosch’s Retail Market Impact

So you’ve been thinking about it. You keep staring at that vat of hot sauce that you make from scratch every week and you’re wondering how well it would do at your local grocery store.

Today we’re talking with my buddy Billy Bosch of Iconic Protein who can offer some useful insight. Billy has taken the consumer packaged goods market by storm and in our conversation today he unpacks the process of going from an idea to the shelves of the most notable stores in the country.

For more on his products visit https://www.drinkiconic.com

Use the promo code FREECOMP to get Keto Collagen Powder ($25) for free. Be surety add it to the cartto redeem the deal.

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Restaurant Margins: Exploring Job Opportunities in the Industry

The aftershocks of the earthquake that shook the hospitality industry are still being felt. As we all scramble to find our footing, I thought back to those who may feel most at sea during this time. 

I’m talking about the unemployed. 

With an estimate of 60% of restaurants closing permanently, according to Yelp, and a US unemployment rate above 10%, I completely empathize with those of you who find themselves out of work. It’s so easy to feel lost when the industry you love is on its knees. But maybe there is a way through. I spoke to Brad Metzger and Jackie Leanza from BMRS Hospitality Recruitment to learn about the present and future of the hospitality job market in America.

A Buyer’s Market

When I spoke to Brad and Jackie, I went in with the assumption that recruitment would surely be completely dead in the water. We hear about so many restaurants making cut backs, it’s hard to see where the opportunities may lie for highly talented individuals. 


They did not deny that things had taken a huge downturn at the point of closure. Jackiei told me that BMRS had 100 positions on their books at the beginning of the year but now just have 10 vacancies. I can’t imagine how worrying those numbers are to candidates. 


That said, I am always searching for the opportunity, the glimmer of hope. What they assured me is that although the market is tough right now, there are restaurants with new positions all of the time. 


“If you search the job boards, there are still restaurants hiring at this time and there are opportunities in places you wouldn’t consider before.” said Brad “Patio restaurants and takeout dining are killing it right now so there are plenty opportunities if you aim for the right places.”


Of course, as a restaurateur, I can see the potential this brings me too. The pool of talent has dramatically widened into a vast sea. This could mean that finding top quality talent to serve the food, cook the meals, and provide excellent customer service front and back of house will be a simpler process.

The Cream of the Crop

To get those scarce jobs, Brad advised taking matters into your own hands. 

“I encourage you to be aggressive and go that extra yard to get in front of the people you want to work for. Say you have a dream list of places you would like to work, you have to go out and get those jobs. Send your resume via mail with a great presentation, beautiful stationery, well written and with a personalized cover letter. An executive chef would love reading that!” he advises. 

I couldn’t agree more. Even in my own restaurant, creative go-getters have always caught my eye. If quality walks through my door, as long as they aren’t interrupting my lunch rush, I am always willing to listen. I have even hired folks who I don’t have a true position for yet simply because they stand out from the pack. I fully believe that the best of the best will be highly rewarded in the new job market.

To me, quality people will determine the future of this industry at this crucial moment in history. An amazing team is going to change the tide. For candidates, this means improving your chances of landing a job with creative tactics. For us, the employers, it means really evaluating the talent we have and the talent we can onboard in the new age. 

Times are tough but the future is looking brighter and brighter…

Restaurant Consultant: Adler Brothers’ Branding & Marketing Mastery

What transforms a single unit family owned and operated restaurant into a regional giant with nine locations? Today we chat with Eric and Alex Adler, cofounders of the Puesto restaurant chain in Southern California. They, like so many other families, built a restaurant to share their love of food and culture with their community. But, unlike so many others in our industry, they’ve thrived, building 10 restaurants in 10 years. Today we discuss the strategies and tools that they used to scale their family restaurant.

For more information on Puesto, visit https://www.eatpuesto.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Dustin Valette on unlocking success through powerful partnerships

I think we’ve seen in recent years that we get further faster when we work together. Few individuals exemplify this ideology more than chef Dustin Valette. Through strategic partnership, the chef has managed to grow a profitable restaurant, a successful wine brand, and contribute greatly to his community and our industry. Today we sit down to discuss how to build these valuable relationships and how to leverage them for the greater good. 

For more information on the chef and his restaurant, visit https://www.thematheson.com/.

____________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Restaurant Margins: Episode 169 – 2022 Trends with Oracle

Restaurant folks are cowboys, right? We’re pirates on a ship shooting from the hip and trusting our guts to point us in the right direction. But, to be honest, that hasn’t always served me well. What has always served me well, is looking at the data and planning accordingly. And, when I look to the future, I use the information I can pick up now to forecast the best path forward.

That’s what led to this conversation with the folks over at Oracle. They just completed a massive survey of thousands of restaurant customers in an effort to determine exactly what our customers want and what they’ll expect from us in the new year.

Today we sit down with Mike and Simon from their leadership team to run through what the data says and how we should interpret it.

To read the full report click here.

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

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Leverage Digital Media to Drive Traffic to Your Restaurant

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