Blog Posts
Michael Ungaro on what it takes to run a profitable 3,000 seat restaurant
San Pedro Fish Market is one of the highest-grossing independent restaurants in the US. Once we’ve taken a moment for that to sink in, we
Andrew Glantz on harnessing the power of “cause-marketing”
I have yet to come across an independent restaurant owner that didn’t open their restaurant to better serve their community. But things get tricky when
Luke Reyes on how narrowing focus leads to profitable restaurants
Chef Luke Reyes is a master of mastery. I’ve worked with Luke in the past and I’ve followed his career as he’s worked to reinvent
Hamed Mazrouei on transforming your POS data into a marketing machine
Today is a great day because today I got to sit down with my friend, Hamed. There are so many things that I love about
Jack Sanders on building a raving fans
Most days we’re talking about food and beverage. Today we’re talking about baseball. Enter Jack Sanders, an entrepreneur who answers the question “What if the
Weesie Newton on how to truly step away from day to day operations
Today you’re going to hear about how a first time restaurateur not only built a profitable business but also set it up so that she
Brandon Boudet on mastering second generation concepts
It’s hard enough to open our own restaurant concepts. It takes a creative mind to reimagine someone else’s concept and breathe new life into a
Follow These Steps to Scale Your Restaurant
Sign up for this next week's 5-Day Restaurant Profitability Challenge by visiting www.joshkopel.com Here's a Preview of the Amazing Stuff You’ll Learn: Day 1: You’ll learn
Olivier Rassinoux on turning around and scaling up restaurant groups
I walked into today’s conversation with a little career envy. Few in our industry have had the good fortune to work for and with so
Eric Wyatt on what we can learn from corporate chains
The beauty of coming up in a corporate environment is that you learn the blueprint for success. Today’s guest, Eric Wyatt, has worked for some
Jesse Cole on becoming a category of one
Jesse Cole is not an restaurateur, but, like so many of us, he is an entertainer at heart. I’ve brought him on the show today
John Haggai on the leadership skills needed to grow a brand
Everyone wants the blueprint to scale their restaurant business but knowledge isn’t enough. It’s not just about what you need to know, it’s about who
Kyle Ewing on mastering menu design
No one would argue that QR codes are popping up more and more but the physical menus still reigns supreme. That being the case it