About Josh

I broke the restaurant industry.

We’ve all been looking for someone or something to blame for the collapse of our industry. Blaming a disease seems too obscure and blaming an industry isn’t cathartic. After much soul searching, I’ve found our culprit: it was me.

My plot to destroy us began with the opening of my first bar in Hollywood. I clawed my way to the top, competing aggressively with neighboring concepts, working against my industry instead of with it.

I kept everything close to the vest. Every victory was celebrated publicly and every obstacle, defeat and hardship was tucked away, never to be shared with my guests or industry peers.

Despite countless missteps, failed attempts and outright blunders, by some miracle I failed my way to “success.”

That bar I opened in Hollywood became a Los Angeles staple for over a decade. The fine dining restaurant I founded became Michelin-rated. Our fast casual concept was voted the best fried chicken in Los Angeles.

I had three multimillion dollar concepts under my belt, all the press and acclaim anyone could ask for and a loyal–and growing–customer base by 40 years old.

Publicly I had it all. Privately, I was overwhelmed and exhausted.

About Josh

I broke the restaurant industry.

My plot to destroy us began in 2010 with the opening of my first concept in Hollywood. I adopted failing strategies and promoted them aggressively for years. Every victory was celebrated publicly and every obstacle, defeat and hardship was tucked away, never to be shared with my guests or industry peers.

Somehow, by some miracle, I failed my way to “success.” That bar I opened in Hollywood became a Los Angeles staple. The restaurant I founded became Michelin-rated. Our fast casual concept was voted the best fried chicken in Los Angeles.

Publicly I had it all. Privately, we struggled both financially and operationally every single day.

March 15, 2020 the jig was up.

The sale of my restaurants coincided with the statewide mandated closure, but the truth is I didn’t have much gas left in the tank.

I needed to recharge, reevaluate and re-engineer my career to create something that looked as good on the inside as it did on the outside.

To accomplish this, I was going to need a little help from my friends…

Is there a replicable formula for success in the restaurant industry?

I concocted a plan: to leverage my experience, reputation and access to collect and disseminate wisdom from the brightest minds in our industry. I was going to start the conversation we should have had a decade ago. The project manifested in a podcast called FULL COMP, a name selected to reassure listeners that everything being provided was free of charge.

I was amazed at the tidal wave of support that followed. Industry titans like Andrew Zimmern, Will Guidara and Jon Taffer agreed to be on the show as did thought leaders from outside the industry like Seth Godin and Grant Cardone. We had hard conversations about our past and laid the plans for a more secure future for all of us. Our little show became a movement and what’s coming next will be a revolution.

There is a formula for success in the restaurant industry.

Combining the lessons learned from my back to back successes and over 150 conversations with the brightest minds in our industry, I’ve cobbled together that collective wisdom into a bulletproof, repeatable formula for success. Here’s what it looks like:

» A restaurant concept that guarantees product/market fit and profitability.
» The tools to lead and inspire your team while scaling your business without burning out.
» A bulletproof marketing plan that creates the brand awareness to drive new traffic while reaching out to existing customers to promote repeat business.

And after that was all dialed in…

I discovered how to optimize and automate those efforts so that I would never have to miss another holiday with my daughter.

And best of all…

I’ve had the honor of helping thousands of restaurant owners and operators like you sidestep years of struggle and build amazing businesses of their own.

How?
Bite by bite.

Overwhelm is a real thing in our industry so I’ve developed a “bite-sized” approach to education.

When I learned from industry icons like Jon Taffer and Will Guidara, our conversations took hours and I often found myself overwhelmed by the sheer volume of wisdom they were throwing out.

I didn’t want to miss a thing, so I got into the habit of itemizing and categorizing their lessons.

I chose to dig into the nitty gritty details that can give us all the confidence to build amazing, profitable restaurants without the information overload that leads to freak outs and crippling overwhelm.

It’s not about “DIY,” it’s about how to DO IT BETTER than you ever have before by using the playbook of the masters…

I am not a guru, I’m simply passing along the tools, resources and strategies from the most successful owners and operators in our industry.

These strategies result in multiple 6 to 7 figure restaurants that don’t rely on 80 hour work weeks or razor thin margins.

If you like what you’re reading and want to get started with my free online resources right away, check out one of my special “how-to” guides »

Are you ready to take the REAL, momentum-building action steps for building a profitable restaurant that you love?

I know you’re ready to do the work.

That’s why you’re here.

That’s why you chose the restaurant industry.

That’s why a global pandemic couldn’t convince you to give up.

That’s why you’ve invested REAL hours and real dollars trying to build the life and the restaurant of your dreams.

By reading this, you’ve proven that you’re willing to DO the work – you just want to make absolutely sure you’re doing the RIGHT work at the RIGHT time.

And feel confident that every bit of effort you invest will pay off 100x.