Blog Posts

I always looked at the big restaurant groups out there with envy.  How amazing must it be to own 6, 8, or more locations? At

What if a restaurant wasn’t a business—but a way to rebuild a broken city? That’s how Robért LeBlanc saw it after Hurricane Katrina. He didn’t

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

What if you could take the precision of fine dining and scale it to millions of people—without diluting the magic? That’s the challenge John Karangis

What if the best restaurant marketing isn’t digital—it’s emotional? Giancarlo Pagani has built some of the most talked-about restaurants in LA, not with ads or

What if the goal wasn’t retirement—it was alignment? Derek Coburn spent decades helping high-net-worth clients chase the dream of early retirement. Today, Derek argues for

What if the hardest part of change isn’t strategy—it’s psychology? Mark Politzer walked away from fine dining to lead Norms, a 76-year-old family-style chain deeply

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