What if I told you that the difference between struggling and thriving in the restaurant industry is just one conversation away? I’m Josh Kopel, a Michelin-awarded restaurateur who’s spent decades building blockbuster brands across every tier of dining. I know the challenges you’re facing—because I’ve been there. That’s why I created FULL COMP. Every week, I go one-on-one with the smartest minds in the game: restaurateurs, chefs, and industry insiders who’ve cracked the code. Together, we unpack their biggest wins, hardest lessons, and the strategies that changed everything. No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of. So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.
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Episode #224
Amanda Signorelli and Nick McMillan: Legacy Doesn't Equal Profit
Sep 1, 202639 minS15
What if the thing you are most proud of in your business is also the thing quietly draining it? Amanda Signorelli and Nick McMillan took over the Golden Steer in 2019, the oldest steakhouse in Las Vegas, open since 1958. Neither of them came from restaurants. They came from tech, inherited a brand with more history than margin, and had exactly one year to learn the business before COVID shut it down. In this conversation, we get into why they rebuilt the financial model from scratch instead of fixing the old one, why none of us have any business running their own social media, and the lessons learned growing the brand to new markets. If you are sitting on a brand people love and numbers that do not work, this one is for you. To learn more about Golden Steer, visit goldensteer.com . _________________________________________________________ Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
Telly Justice & Camille Lindsley: Repel the Right People
Aug 28, 202645 minS15
What if the customers you're driving away are exactly why your restaurant works? Telly Justice and Camille Lindsley built HAGS into one of New York's most talked-about restaurants by refusing to be for everyone. An 18-seat queer fine-dining room in the East Village, a tasting-menu-only model, pay-what-you-can Sundays, and a point of view sharp enough to repel anyone who doesn't belong there. In this conversation, we get into why planting a flag makes you more distinct than your neighbors, why you need eight reasons to be different instead of one, and why scaling a concept means getting it out of your head and into the people you train. If you're afraid a strong opinion will cost you customers, this one will change how you think about who you're actually for. That's Telly Justice and Camille Lindsley. To learn more about HAGS, visit hagsnyc.com . _________________________________________________________ Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
Ashley Morris: Product-Market Fit Forgives Every Mistake
Aug 25, 202637 minS15
What if the reason you survive your own mistakes has nothing to do with how smart you are, and everything to do with your product? Ashley Morris spent years in finance before he bought the sandwich shop he was obsessed with in college. Today he's the CEO of Capriotti's and Wing Zone. He'll tell you the real asset he bought was product-market fit so undeniable it gave him room to make every mistake in the book. In this conversation, we get into why product-market fit forgives the mistakes that sink everyone else, why owning your data means nothing until you know what to do with it, and what actually transfers when you scale into a second brand. If you're grinding against the current and can't figure out why, this one shows you where to look first. That's Ashley Morris. To learn more about Capriotti's Sandwich Shop, visit capriottis.com . _________________________________________________________ Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
What if the smartest thing you can do for your restaurant is refuse to rush it? Nick Wong spent twenty years in kitchens like Momofuku and UB Preserv while peers opened their own places at 28. He waited until 40, and his partner Lisa Lee left a tech career at companies like DoorDash and Facebook to build it with him. Together they opened Agnes and Sherman, an Asian American diner in Houston, on their own terms: two days off a week and staff benefits from day one. In this conversation, we get into why patience beats FOMO in a fear-driven industry, how they engineered product-market fit for a category of one, and why they invested in their team before profitability made it easy. If you're rushing to prove something, this one will make you slow down. That's Nick Wong and Lisa Lee. To learn more about Agnes and Sherman, visit agnesandsherman.com . _________________________________________________________ Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
Dave Shah & Camilla Caremoli: One Unforgettable Restaurant Beats Twenty
Aug 18, 202635 minS15
What if the operators most likely to build something unforgettable are the ones who have never run a restaurant? Dave Shah and Camilla Caremoli had never worked a shift in hospitality before opening CasaDamí. Dave built a global tech studio and thinks in brand. Camilla comes from four generations of an Italian food family and thinks in operations. A year in, they've built the kind of room a community actually shows up for. In this conversation, we get into why they chased one unforgettable location instead of twenty, how they learned to separate real feedback from noise, and why the relationships built inside a room outlast any menu, wine list, or buildout. If you're an operator who believes experience is the only edge that counts, this one will challenge you. That's Dave Shah and Camilla Caremoli. To learn more about CasaDamí, visit casadami.com . _________________________________________________________ Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
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