Blog Posts
You Don’t Have to Be L.A. to Be Legendary: Eric Bost on Building Fine Dining Outside the Bubble
Eric Bost built something remarkable in LA. Then, like so many, he lost it to the pandemic. But what came next wasn’t a pivot. It
Grow Deep, Not Wide: Mark Rampolla’s Five-Year Rule for Building Brands That Last
What if your next move isn’t another location—it’s owning a moment in your guest’s life? Mark Rampolla built ZICO into a category and now backs
Office Hours: Merchandise Minutes, Not Meals
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
The Connection Hack: Pepper Baumer on Building a Relationship-Based Empire
What if your factory was idling, your shelves were empty, and your business had just lost $15 million—and you still chose not to lay off
Perfect Meals Don’t Matter: Sara Fay Egan on Experiences That Scale
If your guests remember the night but forget the meal, did you succeed? Sara Fay Egan never planned to run restaurants—she built experiences. After a
Competition Isn’t Your Biggest Threat: Jean-Pierre Lacroix on the Power of Relevance
What if your restaurant’s biggest threat isn’t your competition—it’s your own irrelevance? Jean-Pierre Lacroix has spent decades helping brands regain their footing after losing touch
Quality is Overrated: Allan Dib on Scaling Sales the Smart Way
Most restaurant owners think better food or better service will win the game. But Allan Dib has a different take: your product is not your
Office Hours: Enrollment Beats Training
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
You Don’t Have to Be L.A. to Be Legendary: Eric Bost on Building Fine Dining Outside the Bubble
Eric Bost built something remarkable in LA. Then, like so many, he lost it to the pandemic. But what came next wasn’t a pivot. It
Grow Deep, Not Wide: Mark Rampolla’s Five-Year Rule for Building Brands That Last
What if your next move isn’t another location—it’s owning a moment in your guest’s life? Mark Rampolla built ZICO into a category and now backs
Office Hours: Merchandise Minutes, Not Meals
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
The Connection Hack: Pepper Baumer on Building a Relationship-Based Empire
What if your factory was idling, your shelves were empty, and your business had just lost $15 million—and you still chose not to lay off
Perfect Meals Don’t Matter: Sara Fay Egan on Experiences That Scale
If your guests remember the night but forget the meal, did you succeed? Sara Fay Egan never planned to run restaurants—she built experiences. After a