Blog Posts
Serving the Story: Kathy & Ben Sidell on Building Restaurant Brands That Create Emotional Loyalty
What if your restaurant wasn’t just a place to eat—but a part of your guest’s identity? Kathy and Ben Sidell have mastered the art of
Office Hours: How to Cure Stagnant Sales
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
Rethinking Restaurant Metrics: Jim Taylor on the One KPI That Changes Everything
Most restaurant operators are flying blind—tracking the wrong metrics and chasing problems that don’t actually exist. Jim Taylor, founder of Benchmark Sixty, is on a
Mastering the Vibe: Lee Maen on Creating Iconic Restaurants That Endure and Scale
Some restaurants chase trends. Lee Maen builds brands that shape them. As co-founder of Innovative Dining Group, Lee has redefined what it means to create
Office Hours: The #1 Hack to Transform Your Restaurant’s Marketing
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
Creating a Legacy Brand : Chef John Currence
Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that’s what happened. John
Curing Burnout: Anese Cavanaugh on Leadership, Burnout, and Creating High-Impact Teams
Burnout isn’t about working too much—it’s about what drains you. Anese Cavanaugh has spent the last two decades helping leaders master their Intentional Energetic Presence
Office Hours: How to Build an Unforgettable Brand
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
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