Blog Posts
Loyalty Is a Growth Weapon: David Zhao on Scaling Restaurants Through Fan Ownership
It’s my pleasure to interview the industry leaders of today and ask the questions we’re all thinking of. But it’s my privilege to present to
Dashboards Don’t Fix Restaurants: Saleem Khatri on Turning AI Into Daily Profit
What if the reason you’re not more profitable isn’t effort, but clarity on what to fix next? As CEO of Lavu and the force behind
Scale Without Standardizing Everything: Barry McGowan on Protecting Culture During Global Expansion
Running a successful restaurant is one thing; scaling that success globally while maintaining exceptional quality and culture is another. Today, I’m sitting down with Barry
Art, Escapism, and the Cult of Community: Brandon Hoy on Building Roberta’s Into a Movement
What if your restaurant wasn’t just a place to eat, but a world people stepped into to feel something? Brandon Hoy didn’t set out to
Leadership Means Letting Go: Justin Cucci on Distributing Power Across the Organization
Most restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that’s challenged conventional wisdom and redefined what
Office Hours: The 1-3-1 Rule: Stop Answering Every Question
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
Lightning in a Bottle Isn’t a Strategy: Alex Pfaffenbach on Marrying Magic and Margins
What if the restaurants you admire most were never meant to be copied? Alex Pfaffenbach came up inside some of the most celebrated dining rooms
Office Hours: How to Clone Yourself Without Hiring
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
Restaurant Consultant: Geoff Alexander’s Leadership Skills Upgrade
After 30 years with restaurant conglomerate Lettuce Entertain You, Geoff Alexander could teach a masterclass on building and scaling a restaurant brand. And that’s exactly
Restaurant Profit Margin Boost: Insights from Snoop Dillard
I always dreamed of being a successful restaurateur. In those grand visions from my youth, I must have missed rubber apron hanging in front of
Restaurant Consulting: Jason Berkowitz’s Team Training & Compliance
If the labor crisis has only taught us one thing, it’s that there’s a new generation of restaurant worker who sees the world differently than
Restaurant Labor Cost: Jason Berry’s Four-Day Workweeks Strategy
Regardless of industry, starting and growing a business is a painful process. It hasn’t been a perfect road, but Jason Berry of Knead Hospitality has
Restaurant Consulting: Suzanne Goin’s Standard Setting Approach
If every restaurant is a snowflake, unique and special in its own way, then so is every chef and restaurateur. Chef Suzanne Goin is a