Blog Posts
Office Hours: The 1-3-1 Rule: Stop Answering Every Question
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
Lightning in a Bottle Isn’t a Strategy: Alex Pfaffenbach on Marrying Magic and Margins
What if the restaurants you admire most were never meant to be copied? Alex Pfaffenbach came up inside some of the most celebrated dining rooms
Office Hours: How to Clone Yourself Without Hiring
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
Creating a Community of Superfans: Why Mahesh Sadarangani Believes Culture Beats Coffee Every Time
What if your guests aren’t buying what’s on the menu, they’re buying who you are? That’s the philosophy guiding today’s guest, the CEO of Philz
You Can’t Rebrand Culture: Mike Smith on Reviving a Brand Without Losing Its Soul
What if your biggest marketing asset isn’t your food or your logo, but your team? Mike Smith didn’t build his career by following trends. As
Office Hours: What Does a Restauranteur Actually Do?
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
Scaling through Community Engagement: Daniel Rickenmann on What Restaurants Can Learn From Politicians
What if running a restaurant is the best leadership training program in the world? Mayor Daniel Rickenmann believes it is. Before becoming Mayor of Columbia,
How to Hack 3rd Party Delivery: Anand Tumuluru on profitable growth through 3rd party delivery
What if delivery isn’t a cost center, but your biggest growth engine? Most restaurant operators still treat delivery like a necessary evil. Today’s guest knows
Office Hours: The 1-3-1 Rule: Stop Answering Every Question
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
Lightning in a Bottle Isn’t a Strategy: Alex Pfaffenbach on Marrying Magic and Margins
What if the restaurants you admire most were never meant to be copied? Alex Pfaffenbach came up inside some of the most celebrated dining rooms
Office Hours: How to Clone Yourself Without Hiring
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
Creating a Community of Superfans: Why Mahesh Sadarangani Believes Culture Beats Coffee Every Time
What if your guests aren’t buying what’s on the menu, they’re buying who you are? That’s the philosophy guiding today’s guest, the CEO of Philz
You Can’t Rebrand Culture: Mike Smith on Reviving a Brand Without Losing Its Soul
What if your biggest marketing asset isn’t your food or your logo, but your team? Mike Smith didn’t build his career by following trends. As