show episodes
 
Coming to grips with over 100,000 restaurants shuttered...It's time to fix what's broken. Created in partnership with Yelp for Restaurants, FULL COMP is a weekly show exploring the past & future of the hospitality industry. Provocative & actionable, the show aims to ask the tough questions, supplying listeners with the tools & resources needed to thrive post-pandemic. The host, Michelin-rated restaurateur Josh Kopel, challenges conventional wisdom by hosting both hospitality professionals & ...
 
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Catherine Tindall and her company Dominion Enterprise Solutions specialize in helping restaurant get the most money from the Employee Retention Credit with the least amount of effort. To find out how much you stand to earn from the tax credit, visit https://dominiones.com ____________________________________________________________ Full Comp brough…
 
To close out PRIDE Month 2022, this episode is a celebration. Dr. Ashley King is an inspiration. Her work empowers students, invites them to thrive and cultivate not just meaningful projects, they cultivate meaningful experiences that show them what they can accomplish. I want to acknowledge all the awe-inspiring work that Dr. Ashely King isContinu…
 
today we sit down with co-founder Aman Narang to discuss the ups and downs of servicing the service industry. If they were able to predict the future before, are they able to do it again? For more on Toast visit https://pos.toasttab.com ____________________________________________________________ Full Comp brought to you by Yelp for Restaurants: In…
 
In this episode Josh Kopel is sitting down with Ryan Wilson, the great grandson of the founder and current CEO of Lawry's Restaurants to talk about how a dynamic business model created a generational company. For more on Lawry's visit https://www.lawrysonline.com ____________________________________________________________ Full Comp brought to you …
 
Do you ever walk into a restaurant and it just makes sense? The lighting, the design, the floor plan, the sound, the food and the service. It tells a complete story. I'd argue it's easier said than done to achieve that level of harmony. It's takes an expert eye and operational experience to pull it off and the team over at Studio UNLTD as built a r…
 
Katie Poppe is one of those success stories you read about and are wrought with envy. In 2019, seven years after opening of Blue Star Donuts, the business had 11 retail shops, 100 employees and total annual sales approaching $7 million. She was riding high going into the pandemic but then the music stopped. Today Katie shares her path to success...…
 
You don't know what you don't know. What kept me up at night, no matter how many hours I put in at the restaurant, were people problems. How am I going to keep the good ones? What's a painless way to get rid of the bad eggs? And how do I make sure everyone is rowing in the right direction? I feel like I always lacked the resources when it came to h…
 
First who, then what. Who is going to help this restaurant succeed followed by what do we need to do to make this restaurant succeed. Few decisions in life matter more than who we decide to partner with professionally. Today we chat with the team from Source Collab. A restaurant group helmed by Chef Amber, Cindy and Beth, three women from different…
 
Content warning for discussion of guns, genocide, violence, and mass shootings. Dan is joined by guest host Stephanie Renée Payne to talk to the author of Loaded: A Disarming History of the Second Amendment Roxanne Dunbar-Ortiz about the constitutional history of the Second Amendment, the rise of white nationalism in the NRA, the role ofContinue re…
 
If every problem is a people problem then you really only need to get better at one thing right? That's why I've called in Matt Rolfe. Matt is a people expert and he's leveraging his 15+ years in this industry to share what the top ten percent do that’s fundamentally different from the rest of the us. For more on Matt and his company visit https://…
 
The jury is still out on food halls. For some brands, they're a blessing and for some of us, they're a curse. There's something about the model that seems broken to me and I'm not the only one that sees it. Today we chat with John Kolaski who's reimagining the food hall from the ground up. He's thinking big while working small and the results are i…
 
What do you do when you can literally do anything? Chef Gavin Kaysen worked with some of the most talented chefs in the world. He helmed awarded restaurants in major markets. He could have opened anything anywhere. And he chose to go back to Minneapolis. Today we discuss the merits of following your heart and the positive impacts it can have person…
 
What is cool? What are those indescribable qualities that make a restaurant popular? Is it just me or does it seem to be a moving target year to year? Jon Neidich seems to have the formula down, with each spot he opens being trendier then the next. But, and this is what's truly amazing, they have staying power. Today we sit down to discuss what mak…
 
Dan invites Nat Garcia-Hammon (pronouns: they/them), a faculty member at Nova Southeastern University to discuss the challenges of teaching in Florida, practicing & embodying vulnerability in the classroom and beyond, the relationship between learning/knowledge creation and full-embodiment, Nat’s journey from Law School to Rhetorician, their Freire…
 
What if, when you started your entrepreneurial journey, you had a playbook that guaranteed your success? Would you follow it religiously or would you deviate when inspiration strikes? Shawn Lalehzarian had that playbook. After opening countless restaurants for big brands he went independent and paired a winning plan with a top trend to create a pow…
 
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 total original. From the way she thinks, to the way she runs a restaurant to her advocacy work, the chef is on a whole other level. Today we chat about the choices she's made that have led to her massive success and …
 
What's the first thing you do when you want to open your own restaurant? Liz Solomon wanted to open a restaurant but she went about it in a completely innovative way. In today's conversation, Liz takes us on her path to a brick and mortar restaurant that began with an idea, then a catering company, then food carts, then a wholesale company and then…
 
Dan invites fellow Saint John’s University alum, Dr. Cristina Migliaccio, from CUNY Medgar Evers College in Brooklyn, NY to discuss culturally & linguistically inclusive digital pedagogy, the professional depth & dedication of the Medgar Evers College Adjunct Faculty, loving the craft of teaching, their graduate school experiences, the coded messag…
 
Who taught you how to be a great restaurateur? Was that person truly great in their role? Were you a truly great student in that season of your life? Today we chat with Mario Del Pero, an objectively great restaurateur and entrepreneur who took the initiative to learn from great restaurateurs. In our conversation, he walks us along the path that le…
 
If I didn't work for me, I'd want to work for Raji Sankar. I'd argue that I'd probably have more fun working for Raji. Her confidence, the way she inspires, her ability to put one at ease, even in stressful situations is the result of thoughtful, intentional leadership. Today's conversation is a masterclass in mastering intention. In becoming the l…
 
Michael Mina is the best in the biz. He's mastered excellence at scale. What's equally impressive is that he's done it alongside his partner Patric Yumul for the last 20 years. Think about how much our industry has changed in the last 20 years. Today, the three of us reflect back on their decades long partnership together and look forward to the ne…
 
Do you struggle with delegation? How about profitability? What about organizational efficiency? Well then I've got a guy I'd like for you to meet. Today's guest is Mike Michalowicz, a famed author that's written two books that changed the trajectory of my professional life. Together we're going to sit down to tackle the key concepts from these book…
 
I know you want to become a better restaurateur. That's why you tune in every week. And I hope this helps but there are countless resources out there at our disposal. Today we chat with one of the best restaurateurs I know, Maddie Alfano. In our conversation she unpacks how she got so damn good at becoming great so that you and I can level up too. …
 
Dan invites fellow Saint John’s University alum Dr. Regina Duthely from the University of Puget Sound in Tacoma, WA to talk about the possibilities of digital teaching & digital rhetorics away from current Zoom-emergency pedagogy, the digital space being a place to fully embody the self, the burden of extra labor/service that scholars of color,Cont…
 
So you've been thinking about it. You keep staring at that vat of hot sauce that you make from scratch every week and you're wondering how well it would do at your local grocery store. Today we're talking with my buddy Billy Bosch of Iconic Protein who can offer some useful insight. Billy has taken the consumer packaged goods market by storm and in…
 
You are in for a treat today. The conversation you're about to hear was one of the most educational experiences I've had since starting the show. T.K. Pillan is not of our industry but that has resulted in him creating a blockbuster concept by taking a different approach to restaurant operations and marketing. Today he unpacks the strategies he use…
 
What kind of leader do you want to be? Most of us don't even have time to think in those terms but today's guest believes that it's an essential place to start if we're going to be successful in this industry. Meet David Dressler, cofounder of Tender Greens. David was the guy that created the culture needed to scale his restaurant from one to 30 lo…
 
Celebrity Chef David LeFevre is a damn good chef and he's applauded nationally for that. But the chef is also a prolific businessman who's dedicated his professional life to growing great restaurants that can pave the path for the next generation. In today's conversation we unpack what it took to grow his restaurant group and how he's choosing to p…
 
To celebrate National Poetry Month, Dan invites Elz on to discuss the release of their debut book did I tell You What Happened? a fragmented memoir, living & writing in Oxford, MS, the role writing plays to communicate and navigate Bipolar Disorder and Major Depressive Disorder, why we still have the need for genres, andContinue reading "83. Writin…
 
The young guns in are industry are full of new ideas. They're creating an entirely new business model for restaurants centered around media and the diversification of revenue. But what happens when you drop those new ideas into a 75 year old restaurant? Today we chat with Matt Kirschner. A fledgling restaurateur ready to change the industry and imp…
 
50 locations in 15 years. That's massive growth. Snooze is a restaurant born from the dreams of two brothers that became the mission of one of the best operators this industry has every seen. Meet David Birzon, the CEO of Snooze, who took a good business and scaled it into a great company. In our conversation we talk about what it takes to scale a …
 
People post pandemic want an experience. Have you heard that before? But what kind of experience do they want? This isn't an industry where the margins allow for a lot of trial and error so I reached out to Michael Dorf, the founder of City Winery. Michael has created the perfect experience for his target market blending an elevated food menu with …
 
In the final special episode celebrating American author Jack Kerouac’s centennial birthday, Dan invites Advanced PhD scholar of American Literature Saloni Srivastava & Poet David O’Connor to talk about the all-consuming meditative power of driving on the road, living at The Kerouac house in Orlando, FL, the spiritual depth of Kerouac’s writing, se…
 
It's a risk to get into this industry. It's a risk to open your own restaurant. And, for most of us, after we've taken those two big risks, our appetite for risk diminishes. But, as the years wane on, there's this thing nagging within us. All of these amazing ideas for all of these incredible dishes and concepts that we're afraid to execute because…
 
When you open a restaurant you've investing in more than a business, you're investing in a community. As we change and evolve as individuals so do our communities and few places more beautifully illustrate this capacity to change more than Portland, Oregon. Today's we chat with, Portland's adopted son, Celebrity Chef Gregory Gourdet. Instead of sta…
 
For years we've heard the tales of the days that robots would come to take our jobs. Well that day is today. On this episode we're chatting with Benson Tsai an engineer turned restaurateur who took top talent from SpaceX and leveraged their genius to create an autonomous pizzeria. Today we discuss the jobs his robots are taking and the opportunitie…
 
In the second of three special episodes celebrating Kerouac’s 100th birthday, Dan invited S.A. Griffin & Richard Modiano to talk about Kerouac’s contribution to American poetry, his haiku mastery, spiritual questing, the challenge of adapting Kerouac’s novels on film, and so much more. Listen to the first Kerouac episode: 80. Celebrating Jack Kerou…
 
We know that there's restaurant tech out there that can make our jobs easier. There's tech out there that makes our customer's job a bit easier too. But, is there tech out there that can help us scale our organization, making a single unit restaurant run like one of the big guys? As it turns out there is and today we're chatting with Mike Connelly …
 
The pandemic decimated our industry on a global scale and, for many of us, it was the first time that mother nature played a major role in the way we do business. But, if you grew up in Southern Louisiana--and I did--you've been conditioned after countless natural disasters to safeguard your family and your business against the unpredictable nature…
 
In honor of Jack Kerouac’s 100th birthday, Dan invited writers and fellow Naropa alumni Tim Hernandez & Nate Jordan to talk about how Kerouac influenced their writing & personal journeys. They discuss Tim’s 2013 novel about Bea Franco (Terry/”The Mexican Girl” from On the Road) Mañana Means Heaven, understanding the influence of the published JoanC…
 
We talk every week about the changes occurring in the restaurant industry. And that makes sense because we work in the restaurant industry. But few things affect our businesses more than tourism and the very nature of travel has changed. I wanted to dig deeper into what going on so I reached out to Rafat Ali of Skift. Rafat is an travel expert and …
 
We all had a dream going into this life but so rarely do we actually achieve that dream. We're busy but we're broke. We're rich but we're working ourselves to death. We spend our days crunching numbers when all we wanted to do was cook. But some of us have figured it out. And there's hope in that for all of us. Today we chat with Kim Malek, the fou…
 
Andrew Friedman has made a career of chronicling the life and work of some of the worlds most famous and most successful chefs. What makes him and his work so interesting is the effort that he puts into going beyond the food. Andrew has had a front row seat to the evolution of our industry over the last 20+ years and today we discuss the good, the …
 
What's that one thing that causes a restaurant to close? Well that's just the thing isn't it. There isn't just one. As restaurateurs we're affected by thousands of variables from weather to workforce and from competition to supply chain. How do we navigate our businesses through these murky waters? That's the question Jonah Bliss is trying to figur…
 
The global pandemic brought tragedy to our industry but, and I think this needs to be said, it brought opportunity as well. Restaurant owners and operators saw the pandemic as a catalyst for change and so did some of the organizations that support us. Today's guest is Clare Reichenbach, the CEO of the James Beard Foundation. We talk about the evolu…
 
When the pandemic hit, we all had survival on the brain. Some of us focused on our families, some of us focused on our businesses and, a select few, turned their attention to our industry. Today we talk with Chef Edward Lee, who represents the absolute best of us, a true advocate for our industry serving up hope, change and inspiration for the futu…
 
After opening 30 restaurants over the last 27 years, James Beard award winning restaurateur Kevin Boehm has become a visionary within our industry In our conversation today we talk about the winning recipe he's created centered around great chefs, inspired design, and enlightened hospitality. For more on Boka visit https://www.bokagrp.com/ FULL COM…
 
People don't buy food, they buy a story. This will make me look thin. This will make me look cool. This will make me feel good. What story is your food telling? What does it say about someone who chooses to patronize your restaurant? If you don't know, the your guest probably doesn't know either. That's why I reached out to Joseph Szala of Vigor Br…
 
In Episode 79, Dan Dissinger is joined by guest host Danielle Lee to talk to Saint John's University alum Tara Bradway about life after the PhD, the complex issues facing contingent faculty, the challenges of being the artistic director of the Adirondack Shakespeare Company during the COVID-19 pandemic, and the role of isolation and mental health.…
 
I want to talk about tomorrow. What do we need to know today that could benefit us tomorrow? Chris Hemmeter is playing an active role in financing our future. He's an independent restaurateur, a venture capitalist and a thought leader within our industry. His company is financing the solutions that will change the face of our industry. Today we tal…
 
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