Blog Posts
Bruce Bromberg on the Fundamentals of Scaling
Chef Bruce Bromberg is not the typical restaurant magnate that comes to mind when you think of a national restaurant group. More than anything, he’s
Office Hours: Stop Chasing Customers & Start Programming Behavior
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: Stop Chasing Customers & Start Programming Behavior
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
Lisa Dahl on Building an Empire and a Legacy
I always looked at the big restaurant groups out there with envy. How amazing must it be to own 6, 8, or more locations? At
Rebuilding Through Hospitality: Robért LeBlanc on Culture, Storytelling & Second Chances
What if a restaurant wasn’t a business—but a way to rebuild a broken city? That’s how Robért LeBlanc saw it after Hurricane Katrina. He didn’t
Office Hours: How to know when it’s time to open the next location
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
From Fine Dining to Fast Casual: John Karangis on Scaling Taste Without Losing Soul
What if you could take the precision of fine dining and scale it to millions of people—without diluting the magic? That’s the challenge John Karangis
Why He Refuses to Market and Still Sells Out: Giancarlo Pagani on Experience-First Restaurants
What if the best restaurant marketing isn’t digital—it’s emotional? Giancarlo Pagani has built some of the most talked-about restaurants in LA, not with ads or
The Connection Hack: Pepper Baumer on Building a Relationship-Based Empire
What if your factory was idling, your shelves were empty, and your business had just lost $15 million—and you still chose not to lay off
Perfect Meals Don’t Matter: Sara Fay Egan on Experiences That Scale
If your guests remember the night but forget the meal, did you succeed? Sara Fay Egan never planned to run restaurants—she built experiences. After a
Competition Isn’t Your Biggest Threat: Jean-Pierre Lacroix on the Power of Relevance
What if your restaurant’s biggest threat isn’t your competition—it’s your own irrelevance? Jean-Pierre Lacroix has spent decades helping brands regain their footing after losing touch
Quality is Overrated: Allan Dib on Scaling Sales the Smart Way
Most restaurant owners think better food or better service will win the game. But Allan Dib has a different take: your product is not your
Office Hours: Enrollment Beats Training
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