Blog Posts
The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention
Cooper Vaughan didn’t plan on being a caterer—he was trying not to be. But what started as a side gig in Lexington, Kentucky, turned into
From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group
Most people don’t make it out of nightlife. Jamey Shirah didn’t just make it out—he turned the lessons from late nights and crowded bars into
Office Hours: Marketing campaigns that are guaranteed to work
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 a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story
Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful. At Seabird in Wilmington, North Carolina, Dean’s
Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining
What if the most powerful list in restaurants isn’t about food—it’s about influence? William Drew runs the World’s 50 Best Restaurants, the ranking that can
Office Hours: Your Loyalty Program is your Sales Engine
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
Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand
Derrick Hayes didn’t open a restaurant—he made a promise. Big Dave’s Cheesesteaks started in a gas station as a tribute to his father. Today, it’s
Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce
John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down
The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention
Cooper Vaughan didn’t plan on being a caterer—he was trying not to be. But what started as a side gig in Lexington, Kentucky, turned into
From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group
Most people don’t make it out of nightlife. Jamey Shirah didn’t just make it out—he turned the lessons from late nights and crowded bars into
Office Hours: Marketing campaigns that are guaranteed to work
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 a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story
Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful. At Seabird in Wilmington, North Carolina, Dean’s
Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining
What if the most powerful list in restaurants isn’t about food—it’s about influence? William Drew runs the World’s 50 Best Restaurants, the ranking that can