Month: March 2025

In this episode, Josh Kopel and Michael Benson sit down with Brad Block, a top restaurant builder who has worked on some of LA’s most high-profile hospitality projects. With countless operators now facing the challenge of rebuilding, Brad shares insider strategies on how to reopen faster, smarter, and stronger—without getting caught in costly delays or unnecessary expenses. Whether you’re in LA recovering from the fires or a restaurateur thinking about renovations, this episode breaks down construction shortcuts, cost-saving strategies, and future-proofing techniques that will make your next restaurant build a lasting success.

This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA’s restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger.

How do you scale a brand without losing the magic that made it special in the first place? Chris Schultz has spent his career answering that question. From Starbucks to Mod Pizza to his current role as CEO of Voodoo Doughnut, Chris has helped transform cult brands into national powerhouses—all while keeping them authentic, quirky, and loved. In this episode, we dive into what it really takes to grow without losing your identity, how Voodoo is defying industry norms, and why staying weird might just be the ultimate strategy for success. To learn more about Voodoo Doughnut and how they’re keeping the magic alive while growing nationwide, visit https://www.voodoodoughnut.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

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.

In this episode, I break down why the old-school mentality of treating your team like “family” is actually holding you back. Look, I love my people, but a real family won’t fire you for showing up late. A restaurant, on the other hand? It’s a business. And if we want to build sustainable, profitable businesses, we need to stop running our teams on emotions and start leading with clarity, accountability, and mutual investment. I’ll walk you through the leadership shifts that changed everything for me—how setting clear expectations, constantly recruiting, and focusing on performance over sentiment will transform your restaurant from a revolving door into a powerhouse of talent. If you’re tired of losing good people and constantly hiring, this one’s for you.

Takeaways

• 80% of restaurants barely break even.
• If you can’t keep people, the problem might not be them.
• Great restaurants aren’t a family. They’re a high-performance team.
• A players do not elevate the performance of B and C players.
• People don’t leave places that invest in them.
• We need to be recruiting all the time, not just when we’re desperate.
• Set clear expectations from day one.
• Externalize the rules and accountability.
• Lead from the front and invest in your team’s goals.
• Build relationships with potential hires before you need them.

Chapters
00:00 Introduction to Restaurant Profitability Challenges
02:15 The Leadership Problem in Restaurants
03:44 Building a High-Performance Team
06:40 Mutual Investment in Employee Growth
09:34 The Importance of Constant Recruitment

If you’ve got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you’d like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Legacy brands can either fade into the past or evolve to meet the future. Mohaimina Haque is making sure Tony Roma’s does the latter. As a lawyer-turned-CEO, she’s bringing a fresh, analytical approach to a 50-year-old brand, modernizing its operations, embracing AI and robotics, and redefining what a franchise model can be. In this episode, we unpack how she’s steering the company through innovation, why she believes in out-innovating rather than replicating, and how independent restaurant operators can apply these same strategies to scale smarter. To learn more about the reinvention of Tony Roma’s and its next evolution, visit https://www.tonyromas.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

If you’re struggling to stand out, it’s not because your product isn’t good—it’s because your story isn’t strong enough. Bill Harper has spent decades mastering the art of strategic storytelling, helping brands cut through the noise and connect with their ideal customers. From repositioning legacy businesses to turning underdog brands into industry leaders, Bill knows what it takes to make people care. In this episode, we dive into the psychology of great branding, why simplicity wins every time, and the secret sauce behind marketing that actually works. If you want to build a brand that people can’t ignore, this episode is a must-listen. To learn more about his work at BrandBoss HQ and how to craft a brand story that sells, visit https://www.brandbosshq.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

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.

In this episode, I dive into why most restaurants struggle to make money and what we can do about it. The hard truth? Discounting isn’t the answer. Slashing prices might get people in the door, but it conditions your guests to expect deals instead of value. Instead, I break down how to create offers that actually influence customer behavior—offers that build demand, drive revenue, and make your restaurant the place to be.

We’ll also get into the psychology behind urgency and scarcity, and how those two factors can supercharge your marketing. Bottom line: You don’t need to race to the bottom to win in this industry. You just need to understand what your guests truly want—and then give it to them in a way that keeps them coming back for more.

Takeaways

• 80% of restaurants barely break even.
• It’s not your fault, it’s your system’s.
• Stop trying to force behavior.
• Create exclusivity, not a fire sale.
• Incentivize upsells instead of discounts.
• Create experiences, not sales.
• People just want to be told what to do.
• A great offer gets them in the door at the right time.
• People don’t act unless they feel like they’re going to miss out.
• The best restaurant marketing gets the right people spending the right money.

Chapters

00:00 Introduction to Restaurant Profitability Challenges
01:48 The Importance of Effective Offers
06:01 Crafting Offers that Influence Behavior
08:56 Creating Urgency and Scarcity in Offers

If you’ve got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you’d like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

What if everything you thought you knew about running a restaurant was wrong? Douglas Keane, the James Beard Award-winning chef behind Cyrus, has spent the last decade rethinking fine dining from the ground up. After closing his acclaimed restaurant in 2012, Douglas refused to return to the same broken model—so he built something completely different. In this episode, we dive into how he’s engineered a new kind of restaurant: one where teams thrive, work-life balance exists, and profitability isn’t a pipe dream. If you’ve ever wanted to challenge the status quo of this industry, this is a conversation you can’t afford to miss. To learn more about his groundbreaking approach to fine dining, visit https://www.cyrusrestaurant.com. His story proves that rethinking the rules isn’t just possible—it’s the future of hospitality.
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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 tech is a double-edged sword—it can streamline operations and drive profits, or it can be just another expense that complicates everything. Sterling Douglass, co-founder and CEO of Chowly, has spent years solving that problem. He’s built a platform that not only automates online ordering but also optimizes pricing, increases average check sizes, and turns data into dollars. In this episode, we unpack why most restaurant tech fails, how operators can make digital channels work for them, and the key strategies to boost sales without adding complexity. If you’re ready to get more from your tech stack and grow profitably, this conversation is a must.

To find out if your restaurant’s website is killing your online sales, get a free audit today by clicking here.
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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

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.

In this episode, I’m tackling one of the biggest traps restaurant owners fall into—the idea that more locations automatically mean more profit. The truth? Scaling too soon can sink your business faster than a slow Tuesday night. I’ll break down how to know if you’re actually ready to expand, why strong leadership is non-negotiable, and how to squeeze every ounce of profit from your existing operation before even thinking about a second location. Plus, I’m sharing smart growth strategies—like diversifying revenue streams and testing new concepts—that can set you up for long-term success without unnecessary risk. Let’s get into it.

Takeaways

• 80% of restaurants barely break even.
• You don’t need more restaurants, you need better restaurants.
• Bad expansion kills more restaurants than bad food.
• More seats does not equal more money.
• Before you scale outward, scale upward.
• Audit your first location.
• Find your revenue leaks.
• Test first with pop-ups or ghost kitchens.
• Smart growth builds empires.
• Expand when you’re ready, not just because you’re impatient.

Chapters

00:00 Introduction to Restaurant Profitability Challenges

02:08 Understanding When to Expand Your Restaurant

05:55 Strategies for Smart Growth and Expansion

If you’ve got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you’d like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

How do you turn ice cream into a lifestyle brand? Sasha Zabar has done just that with Glace, a boutique concept that has transformed the way we think about indulgence. From sourcing the finest ingredients to creating visually stunning experiences, Sasha has built a brand that’s as aspirational as it is delicious. In this episode, we dive into his unique approach to branding, the lessons he’s learned from his family’s hospitality empire, and how Glace is redefining what it means to stand out in a crowded market. If you’ve ever wondered how to turn a simple product into a viral sensation, this conversation is for you.

For more on Glace and their luxury take on classic indulgences, visit https://glaceny.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

What does it take to transform passion into multiple thriving businesses across industries? Daniel Shemtob, the mind behind The Lime Truck, Snibbs footwear, and more, has built his career on bold moves and even bolder risks. From pioneering the food truck scene to launching a revolutionary footwear brand and penning Food Truck Mogul, Daniel’s journey is a masterclass in resilience, reinvention, and staying ahead of the curve. In this episode, we explore his lessons on entrepreneurship, building businesses that last, and finding opportunity in the face of challenges. If you’ve ever dreamed of turning big risks into even bigger rewards, this conversation is for you. For more on his innovative work with The Lime Truck, Snibbs, and his latest book Food Truck Mogul, visit https://www.danielshemtob.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

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.

In this episode, I’m breaking down one of the most important—and often overlooked—truths in the restaurant industry: profit has to come before hospitality. Without a sustainable business model, there’s no way to deliver great guest experiences in the long run. I’ll walk you through how to rethink your menu as a business model, why focusing on high-margin items is non-negotiable, and how to optimize profit per guest. Plus, I’m sharing practical, no-BS steps you can take right now to boost your profitability and set your restaurant up for long-term success.

Takeaways

• 80% of restaurants barely break even.
• Profit comes first, not guest experience.
• Hospitality is a luxury you can only afford when your fundamentals are rock solid.
• Your menu is a business model, not a list of dishes.
• Profit per guest is greater than revenue per shift.
• Audit your top 10 best-selling menu items.
• Set a profit per guest goal.
• Stop waiting for our accountants.
• You can’t serve great hospitality if you can’t afford to stay in business.
• This will change your business and it will change your life.

Chapters

00:00 Introduction to Profitability in Restaurants

02:09 The Importance of Profit Over Hospitality

04:06 Menu as a Business Model

05:59 Maximizing Profit Per Guest

07:53 Action Steps for Restaurant Owners

If you’ve got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line.
If you’d like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.