Blog Posts
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
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
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
From Unknown to Unstoppable: How Ivan Iricanin Made Balkan Cuisine Go Viral in America
What does it take to introduce an entire country to a cuisine they’ve never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled
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