Blog Posts
The Hidden Gold in Your Restaurant: Kirk Grogan on Using Tips to Drive Culture, Retention, and Profit
Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most
Office Hours: How to Get Your Guest’s Attention (and get them back in)
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
Jack McGarry on Becoming The Best and The Aftermath of Excellence
Jack McGarry has achieved the accolades most of us dream about. He’s been awarded the best bartender in the world and his NY bar, The
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
The Book That Changes Everything: Gavin Kaysen on Legacy, Collaboration, and Scaling for Impact
Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of
Office Hours: Dominate Google without writing a single blog post
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
Forget the Hustle: Scott Crawford on Transparency, Boundaries, and Building a Healthier Restaurant Culture
Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical
Forget Loyalty—Build Fandom: Chris Smith on Growing Zunzibar with Simplicity, Purpose, and Relationships
Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and
Office Hours: Serving This Guest Will Scale Your Restaurant
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