Blog Posts
Miguel Hernandez on How To Dominate Our Industry
Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh
Office Hours: The Secret Hack to Product/Market Fit
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
Natasha McIrvin on Mastering Surprise and Delight
Our guests, even our most loyal guests, can cook at home. They don’t come to us for nourishment, they come to us for entertainment. Food
Keith Benjamin on Crafting the Vision for a Restaurant Empire
The numbers tell the story. Statistically, it’s nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is
Office Hours: Mass Marketing is Killing Your Restaurant–Do This Instead
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
Chef Rob Rubba on Redefining Sustainability
James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that’s great for the environment, a happy staff, and work life
Karen Akunowicz on The Linear Path to Success
What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I
Office Hours: Stop Discounting, Start Enrolling
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
Miguel Hernandez on How To Dominate Our Industry
Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh
Office Hours: The Secret Hack to Product/Market Fit
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
Natasha McIrvin on Mastering Surprise and Delight
Our guests, even our most loyal guests, can cook at home. They don’t come to us for nourishment, they come to us for entertainment. Food
Keith Benjamin on Crafting the Vision for a Restaurant Empire
The numbers tell the story. Statistically, it’s nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is
Office Hours: Mass Marketing is Killing Your Restaurant–Do This Instead
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