All Episodes
FULL COMP: The Voice of the Restaurant Industry Revolution — 719 episodes
Telly Justice & Camille Lindsley: Repel the Right People
Ashley Morris: Product-Market Fit Forgives Every Mistake
Nick Wong & Lisa Lee: We Opened at 40 on Purpose
Dave Shah & Camilla Caremoli: One Unforgettable Restaurant Beats Twenty
Hamed Mazrouei: Thin Margins Are a Lie
Ryan Volberg: Double Revenue Without New Guests
Adam Weisblatt: How Smaller Restaurants Win
Jon Murray: Get More Profit From Your People
Tobin Ellis: Your Labor Problem Is a Design Problem
Helen Johannesen: Ownership Isn't the Win You Think
Brendan and Bianca Shah: Collaborate, Don’t Compete
Jeremy Lett: The Product Failed, Not You
Seth Gerber: Your Restaurant Is a Factory
Harry Posner & Natalie Dial: Put Staff Before Guests
Philippe Massoud: Built to Last 19 Years
Michael White & Bruce Bronster: Price Less, Win More
Ben Leventhal: Your Guests Didn't Leave, They Forgot
Rob Herold: This is the secret to delegation
Rachel Cope: The City Nobody Wanted
How to Build a Restaurant That Can Scale Without Breaking: Jeff Fenster, Everbowl
Kyle Willis: The Busy Trap
How to Build a Restaurant That Can Grow Profitably: Randy Sharpe, Wahlburgers
Kim Alter: Control Is the Growth Strategy
How to Build a Restaurant That Can Survive: Dan Simons of Founding Farmers
Peter Wright: Stop Chasing New Customers
How to Build a Restaurant People Actually Want: Josh Halpern, Big Chicken & Craveworthy Brands
No Classics, No Apologies: Jenn Saesue & Chat Suansilphong on the Identity-First Strategy That Built Their Empire
How to Build a Restaurant People Can Remember: Scott Snyder, Badass Coffee of Hawaii
Your Best-Selling Dishes Might Be Killing Your Restaurant: Amanda Maneesilasan on Letting Go to Level Up
Ditch the Storefront: Michael Russo on Going Where Customers Are, Failing with Discipline, and Building a Franchise That Scales
Trends Fade, Essentials Don't: Koji Kanematsu on Patience, Painful Pivots, and Building a Concept That Lasts
Stop Planning, Start Serving: Matt Jozwiak on Turning Action into Impact and Scaling a New Restaurant Economy
Surviving Over 100 Years: Ti Martin on Growing a Legacy Brand
Luck Is a Lie: Maycoll Calderon on the Formula for Repeat Success
How to Build a Cult Brand: Ben Van Leeuwen on Trust, Taste, and Scaling Without Shortcuts
Complexity Is A Killer: Chris Schultz on Cutting the Noise to Unlock Real Growth
Leadership Extends Beyond Titles: Warren Rustand on Living With Purpose and Discipline
Revenue Beyond the Dining Room: Sam Bernstein on Turning Superfans into Six Figures
Leadership Is Emotional Labor: Ellen Bennett on the Personal Cost of Growth
Burn It Down: Alan Roth on Quitting, Clarity, and Building It Better the Second Time
Question Everything You Were Taught: Andrew Dana on Rewriting the Rules of Hospitality
Ads Are Losing Power in Restaurants: Patrick Noone on Building a Content Engine Instead
Brand Clarity Wins Markets: Jeff Fenster on Turning Everbowl Into a Growth Machine
Stop Guessing: Vince Wang on Turning Influencer Content into a Measurable Growth Engine
Restaurants Are the Launchpad: Anthony Mangieri on Bridging Hospitality and Grocery
The Experience Economy Is Back: John Tilley on Betting Big on Dining Rooms in a Delivery-First World
Experience Is the Product: Scott Lawton on Creating Lifestyle Through Hospitality
Rethinking the Restaurant Model: Angell Tsang’s First-Principles Playbook for Profitable Delivery
Loyalty Is a Growth Weapon: David Zhao on Scaling Restaurants Through Fan Ownership
Dashboards Don’t Fix Restaurants: Saleem Khatri on Turning AI Into Daily Profit
Scale Without Standardizing Everything: Barry McGowan on Protecting Culture During Global Expansion
Art, Escapism, and the Cult of Community: Brandon Hoy on Building Roberta’s Into a Movement
Leadership Means Letting Go: Justin Cucci on Distributing Power Across the Organization
Office Hours: The 1-3-1 Rule: Stop Answering Every Question
Lightning in a Bottle Isn’t a Strategy: Alex Pfaffenbach on Marrying Magic and Margins
Leading with Focus: Peter Newlin on Revolutionizing Suburban Dining
Office Hours: How to Clone Yourself Without Hiring
Creating a Community of Superfans: Why Mahesh Sadarangani Believes Culture Beats Coffee Every Time
You Can’t Rebrand Culture: Mike Smith on Reviving a Brand Without Losing Its Soul
Office Hours: What Does a Restauranteur Actually Do?
Scaling through Community Engagement: Daniel Rickenmann on What Restaurants Can Learn From Politicians
How to Hack 3rd Party Delivery: Anand Tumuluru on profitable growth through 3rd party delivery
Guess Less, Profit More: Ronald Cardwell on Why Most Food Cost Strategies Fail
Your Market Doesn't Matter: How David Utterback Built a Sushi Empire in a Landlocked State
Leading with Borrowed Tradition: Sarah Thompson on Culture, Craft, and Owning the Room
It’s Not About the Food: John Terzian & Brian Toll on Why the Most Powerful Hospitality Brands Are Built on Social Engineering
Build the People, Then the Brand: Scott Redler on Culture, Accountability, and Scalable Success
Office Hours: How Guests Decide Where to Eat
Resilience Is Unnecessary: Catarina Bill on Building Real Support for Hospitality Workers
Restaurants Aren’t About Food, They’re About People: David Youngberg’s Playbook for Longevity
Office Hours: Doing Less To Earn More
Invisible Work, Unshakable Standards: Wesley Sohn on Engineering Scalable Hospitality
When Staying Small Wins: Fred Piehl on Profit, Joy, and Running Restaurants That Don’t Own You
The Case for Bold Action: Johno Morisano on What It Took to Build the Country’s Best Restaurant
The Power of Not Knowing: Alex Pincus on Risk, Identity, and Reinvention
Invent Less, Execute More: Chris Gannon’s Hard Truth About Scaling BOLAY
Divide and Conquer: Michael Mina and Patric Yumul of the Mina Group
She Thought She Wasn’t Ready—Then She Won It All: Emily Brubaker on Leading with Heart and Rewriting the Rules
Lauren Fernandez on Perfecting Restaurant Profitability
No Playbook, No Apologies: Alon Shaya on Leading with Story, Not Strategy
Fabio Viviani on Crafting a Concept Guaranteed to Succeed
Office Hours: Why You Shouldn’t Reward Regulars
Stop Playing It Safe: Katherine Miller on the Real Risk of Staying Apolitical
The Prince of Portland: Celebrity Chef Gregory Gourdet
Office Hours: Influence Fatigue — Why Your Customers Don’t Trust Your Marketing (and What to Do Instead)
Your Tech Is Costing You More Than Labor. Ankit Gupta on Building a System That Actually Makes You Money
Ellen Yin on Building an Unbreakable Restaurant Culture
Office Hours: Stop Fixing Symptoms — The Real Reason Restaurants Burn Out
Fun Is Non-Negotiable: Andy Shallal on Culture, Crisis, and Building Restaurants That Save Lives
Restaurateur Will Guidara on Delivering Unreasonable Hospitality
Office Hours: Firing Isn’t Failure; It’s Maintenance
From Trauma Surgeon to Taco Tycoon: Mohammad Farraj on Risk, Reinvention, and Experience-First Growth
Why Legacy Brands Are Dying: Matt Egan on Surviving the New Era
Office Hours: Your Landlord Is Your Most Dangerous Business Partner
No days off to true independence: Paul Denamiel on Drawing the Line
Fail Hard, Build Slow: Henry Rich on Long-Term Strategy and the End of Easy Wins
Office Hours: Your Menu Isn’t Too Long…It’s Too Lazy
The Case for Quitting: Kevin Tien on Success, Sacrifice, and Starting Over
Forget the Dining Room: Neal Fraser’s Profitability Playbook
Office Hours: Discounts Are a Tax on Weak Storytelling
Prestige Is Overrated: Jeff Bell on What Actually Keeps a Bar Alive
Train Smarter, Scale Faster: Won J Jeong on Building Teams that Scale
Office Hours: Expansion Is the Fastest Way to Go Broke
AI Isn’t Replacing Your Team, It’s Saving Them: Devana Bhargava on Tech That Respects Hospitality
Built to Serve, Not Sell: Darren Spicer’s Playbook for Turning Coffee Into Community
Office Hours: Events Are Fake Marketing
Scaling Through Saturation: Aaron Bludorn on Mastering Occasion
Stop Worshiping ‘Consistency:’ How Yann de Rocheford Scaled by Systemizing Vibe
Office Hours: Design Each Daypart as Its Own Business
You Don’t Have to Be L.A. to Be Legendary: Eric Bost on Building Fine Dining Outside the Bubble
Grow Deep, Not Wide: Mark Rampolla’s Five-Year Rule for Building Brands That Last
Office Hours: Merchandise Minutes, Not Meals
The Connection Hack: Pepper Baumer on Building a Relationship-Based Empire
Perfect Meals Don’t Matter: Sara Fay Egan on Experiences That Scale
Competition Isn’t Your Biggest Threat: Jean-Pierre Lacroix on the Power of Relevance
Quality is Overrated: Allan Dib on Scaling Sales the Smart Way
Office Hours: Enrollment Beats Training
Burnout Isn’t a Badge: Ahu Hettema on Risk, Reinvention, and Building Restaurants That Work
This Is What Luxury Actually Feels Like: Chris Adams on Culture, Tech, and the Soul of Service
Office Hours: Acquire Talent, Don’t Nurture It
From Maxed-Out Credit Cards to 41 Locations: John Gelastopoulos on Building Broken Yolk’s Lasting Momentum
Geoff Alexander on Leveling Up Leadership Skills
Office Hours: Sell the Thing People Dream About
Brad Wise on Transforming a Bad Launch Into an Epic Brand
Bruce Bromberg on the Fundamentals of Scaling
Office Hours: Stop Chasing Customers & Start Programming Behavior
Lisa Dahl on Building an Empire and a Legacy
Rebuilding Through Hospitality: Robért LeBlanc on Culture, Storytelling & Second Chances
Office Hours: How to know when it’s time to open the next location
From Fine Dining to Fast Casual: John Karangis on Scaling Taste Without Losing Soul
Why He Refuses to Market and Still Sells Out: Giancarlo Pagani on Experience-First Restaurants
Retirement Is a Trap: Derek Coburn on Redefining Success, Health & Legacy
How to Compete in Today’s Restaurant Market: Mark Politzer on Reinventing a Legacy Brand
Office Hours: Why Your Staff Can’t Sell & Why It’s Your Fault
The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention
From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group
Office Hours: Marketing campaigns that are guaranteed to work
Scaling a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story
Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining
Office Hours: Your Loyalty Program is your Sales Engine
Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand
Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce
From Unknown to Unstoppable: How Ivan Iricanin Made Balkan Cuisine Go Viral in America
The Book That Changes Everything: Gavin Kaysen on Legacy, Collaboration, and Scaling for Impact
Office Hours: Dominate Google without writing a single blog post
Forget the Hustle: Scott Crawford on Transparency, Boundaries, and Building a Healthier Restaurant Culture
Forget Loyalty—Build Fandom: Chris Smith on Growing Zunzibar with Simplicity, Purpose, and Relationships
Office Hours: Serving This Guest Will Scale Your Restaurant
Why Most Training Fails: Cassie Miller on Building 19 Brands That Retain Top Talent
The Hidden Gold in Your Restaurant: Kirk Grogan on Using Tips to Drive Culture, Retention, and Profit
Office Hours: How to Get Your Guest's Attention (and get them back in)
Jack McGarry on Becoming The Best and The Aftermath of Excellence
Miguel Hernandez on How To Dominate Our Industry
Office Hours: The Secret Hack to Product/Market Fit
Natasha McIrvin on Mastering Surprise and Delight
Keith Benjamin on Crafting the Vision for a Restaurant Empire
Office Hours: Mass Marketing is Killing Your Restaurant--Do This Instead
Chef Rob Rubba on Redefining Sustainability
Karen Akunowicz on The Linear Path to Success
Office Hours: Stop Discounting, Start Enrolling
Owning Your Destiny: James Bailey on Rejection, Resilience, and Running Momofuku
Jonathan Sawyer on Building a Business That Lasts
Tech That Pays You Back: Jeremy Julian on Restaurant Systems That Save Time, Labor, and Sanity
How To Scale : Ensuring Profitability with Michael Mina
Stop Running a Restaurant—Start Running a Business: Roger Beaudoin on Systems, Sales, and Scaling Culture
Serving the Story: Kathy & Ben Sidell on Building Restaurant Brands That Create Emotional Loyalty
Office Hours: How to Cure Stagnant Sales
Rethinking Restaurant Metrics: Jim Taylor on the One KPI That Changes Everything
Mastering the Vibe: Lee Maen on Creating Iconic Restaurants That Endure and Scale
Office Hours: The #1 Hack to Transform Your Restaurant's Marketing
Creating a Legacy Brand : Chef John Currence
Curing Burnout: Anese Cavanaugh on Leadership, Burnout, and Creating High-Impact Teams
Office Hours: How to Build an Unforgettable Brand
Redefining Teamwork: Shawn Gawle on Building Culture, Mentorship, and Michelin-Level Dining
Episode 5: The New Landscape of Restaurant Real Estate
Culture Is Your Competitive Edge: Lisa Schultz on Eliminating Drama and Creating High-Performing Teams
Office Hours: The 3 Keys to Escaping Day to Day Operations
The Principles of Profitability : David Scott Peters on The Art of Delegation
Episode 4: Designing the Future of Restaurants
Building Unbreakable Restaurants: Justin Cucci on Culture, Ownership, and the Future of Hospitality
Office Hours: This is the one hack to scale word of mouth advertising
Purpose Over Profit: Kim Malek’s Mission-Driven Path with Salt & Straw
Episode 3: Fast-Tracking A Restaurant Opening
Building a Business to Last : Mark Bitterman
Office Hours: This will scale your restaurant's revenue by 30% overnight
Steal These Systems: David Morton’s Proven Formula for Building Profitable Restaurants Anywhere
Episode 2: The Future of Restaurant Development
Living the Dream Now: Elliott Bisnow on Building a Business You Never Want to Exit
Office Hours: How to use AI to effortlessly delegate and amplify your marketing efforts
Turning Pictures into Profits: Zaheer Bhyat & Ray Erickson on Food Photography That Sells
Episode 1: Building Restaurants Faster, Smarter & Stronger
Scaling Without Selling Out: Chris Schultz on Growing Iconic Brands While Keeping the Soul
Office Hours: Here's my fix for solving the labor shortage
Rethinking Restaurant Growth: Mohaimina Haque on Reinventing Tony Roma’s for a New Era
No Story, No Glory: Bill Harper on the Art of Building Irresistible Brands
Office Hours: How I create bulletproof promotional offers
Reimagining Fine Dining: Douglas Keane on Breaking the Rules and Building a Better Restaurant
Disrupting Restaurant Tech: Sterling Douglass on Profitable Growth and Smarter Systems
Office Hours: The most profitable way to grow a restaurant
Redefining Indulgence: Sasha Zabar on Building a Luxury Ice Cream Brand with Viral Appeal
Food Trucks Mogul: Daniel Shemtob on Resilience, Reinvention, and Risk
Office Hours: Profit Comes First, Not Guest Experience.
Revolutionizing Fast Casual: Joseph Ortiz on Scaling Farmer Boys with Purpose and Precision
From Line Cook to Legend: Ari Weinzweig’s Secrets to Leading with Purpose and Passion
Building Generational Success: David Steele on Scaling Restaurants and Investing in People
Unlocking Belonging: Dan Berger’s Secrets to Connection and Lasting Impact in Hospitality
Turning Struggles Into Strength: Pete Riggs on Reinventing a National Restaurant Brand
Transforming Guest Experiences: Dorrian Porter on Connection Through Innovation
Steal These Systems: John Felico’s Blueprint for Building a $100M Restaurant Empire
Building Teams That Win: Stephanie Jaeger on Leadership, Growth, and Lasting Impact
Unlocking 40 Years of Success: Kevin McCarney’s on Building Restaurant Brands That Last
Matt Jennings and Carolyn Grillo on Giving Restaurant Owners The Tools They Need To Succeed
Reinventing Omakase: Cheng Lin’s Radical Approach to Sushi in NYC
Master of Scale: John Ramsay on Scaling Taco Cabana and Building Brand Loyalty
Revolutionizing Franchises: Andrew Kim on Putting People Before Profits at Waba Grill
From Finance to Hospitality: Shawn Uldridge on Taking Big Risks for Bigger Rewards
Why Most Restaurants Struggle (And How to Break the Cycle)
Purpose Driven Profitability: Chris Hall on Building Culture, Community, and Connection
From Franchise to Legacy: Brian Smith and Robert Hagopian on Building a Butcher Shop Empire
2025 FULL COMP Trailer
Never Settle: Savneet Singh on Reshaping Restaurant Technology and Culture
Balancing Creativity and Tradition: Eldredge and Tyler Ropolo on Reinventing Italian Dining
Leading with Focus: Peter Newlin on Revolutionizing Suburban Dining
Rethinking Risk: Harold Jurado on Reinventing Success in Restaurants and CPG
Scaling Culture and Experience: Barry McGowan on Fogo de Chão’s Global Growth
Myles Moody on the fastest way to grow
Shannon Smith on building a great business through storytelling
Chad Coulter on the blueprint to scaling a casual restaurant
Elizabeth Blau on creating a culinary destination
Jamie Mulholland on the keys to longevity in the hospitality industry
Dara Mirjahangiry on how to build a network that guarantees success
Jeremy Cohn and Jared Rouben on building a cult-like following
Kurt Metzger on breathing new life into a 70 year old brand
Greg Mohr on the keys to building a successful franchise
Michael Zislis on partnering with KISS and building a hospitality empire
David Zhao on reinventing restaurant loyalty and the franchising
Avi Goren on how to leverage AI in our restaurants
Angel Medina on the power of intentional growth
Max Schauff & Tom Tolbert on the hidden profit centers in your business
Kris Schoenberger on the one secret to scaling customer frequency
Paul Pszybylski on the perfect balance of innovation and consistency
Robby Berg on the linear path to success
Mike Sebazco on the power of a one shift business
Larry Linen on the past and future of Hooters
Joshua Zadikoff and Danny McGowan on the new rules of the restaurant industry
Josh Copeland on working to build the best restaurant in the world
Juan José Cuevas on winning awards and the art of excellence
Andy Wiederhorn on the formula for global expansion
Matt Newberg on building a forward-looking restaurant community
Eric Pounders & Matt Thompson on mastering marketing in 2024
Ari Weinzweig on how dignity lays the foundation for all successful companies
Jeremy Blutstein on how to scale in a local market
Zack Oates on the power of customer feedback
Olivier Rassinoux on turning around and scaling up restaurant groups
Jesse Cole on becoming a category of one
John Haggai on the leadership skills needed to grow a brand
Kyle Ewing on mastering menu design
Francesco Zimone on importing and scaling a prolific restaurant brand
Cody Pruitt on the business plan for a blockbuster restaurant
Scott Lawton on the blueprint for becoming a restaurant lifestyle brand
Bob Spivak on building a Hollywood hotspot and scaling it nationally
Michael Ungaro on what it takes to run a profitable 3,000 seat restaurant
Andrew Glantz on harnessing the power of “cause-marketing”
Luke Reyes on how narrowing focus leads to profitable restaurants
Hamed Mazrouei on transforming your POS data into a marketing machine
Jack Sanders on building a raving fans
Weesie Newton on how to truly step away from day to day operations
Brandon Boudet on mastering second generation concepts
Follow These Steps to Scale Your Restaurant
Kassady Wiggins & Sammy Monsour on scoring a lucrative cookbook deal
Sujan Sarkar on elevating cultural cuisine for the masses
Anthony Mangieri on the path from restaurants to the grocery aisle
Duke Harten on how to go viral on social media
Hunter Evans on winning awards without losing yourself
Zachary Engel on building a high performance team
Rosalie Guillem on the growth strategy from one to 67 locations
Renee Guilbault on transforming your restaurant career
Tomer Blechman on the path from chef to entrepreneur
Fabio Viviani on crafting a concept guaranteed to succeed
Nikita Seal on the joyful path to restaurant success
Kevin Beary on how to create an iconic bar program
John Manion on succeeding in a major market
Becca McIntyre on the right way to launch a limited time offer
Greg Willman on how to create the next big franchise
Obadiah "Obie" Ostergard on the evolution in mindset from chef to restaurateur
Mistie Boulton on the risks and rewards of dynamic pricing
David Dittenber on AI's Game-Changing Role in Restaurants
Jonathon Sawyer the keys to sustainable success
Andrew Zimmerman on how patience can be a competitive advantage
Justin Egan on creating a scalable restaurant brand
The Secrets to Growth & Scale
Neal Foard on the Art of Crafting an Irresistible Brand Story (Part 2)
Neal Foard on the Art of Crafting an Irresistible Brand Story (Part 1)
Darshak Mehta on the Fast Track to Scaling Profitability
Jason Brooks on the Daily Habits of Exceptional Leaders
Ellen Yin on Building an Unbreakable Restaurant Culture
Dustin Valette on unlocking success through powerful partnerships
Anne Beiler on mastering leadership skills to change your life
Jarad McCaroll on the art of luxury dining
Florian Pfahler on transforming the world through a clear mission and vision
How to Scale to a 15% Net Profit in 5 Days
Stephen Ronnow on building a thriving community of restaurateurs
Gocha Hawkins on building a personal brand to scale a restaurant empire
Jonathan Morse on scaling restaurant event sales
John Currence on creating a legacy brand
David Lawrence on charting a successful career as a chef
Candace Macdonald and Andrew Freeman on 2024 industry trends
Justin Amick on the future of “eatertainment”
Mike Willard on choosing the right POS system
Larry Linen on the past and future of Hooters
Adrianne Calvo on the evolution from chef to restaurateur
Jordan Boesch on how to overcome the labor crisis
Jeff Drake on how to rebrand a restaurant successfully
Les Tomlin on building a restaurant without employees
Scott Greenberg on inspiring hourly workers
The Power of a Little Something Extra
Travis Talbot on hacking chef life
Niko Karatassos on lessons learned from over 40 years in business
Passion As a Marketing Tool
Justin Kingsley Hall on chef life after restaurants
Nicole Donnelly on marketing with AI
Liquor Support
Michael Mina on how to scale in 2024
Amir Hemmat on the solution to our labor crisis
How to Book $1m in Events
Jeff Fenster on creating the next billion dollar brand
Steven Salm on making vegan food cool
Great Marketing Doesn't Cost You a Penny
Eric and Alex Adler on the power of restaurant branding and marketing
Seth Cohen of Sweetfin on restaurant marketing mastermind
Karl & Sarah Worley on building a better business plan
Borrow a Chef
Bruce Bromberg on the fundamentals of scaling
Brian Malarkey on going against the grain
The Fallacy of Demand
Michael “Schatzy” Schatzberg on what makes a restaurant truly valuable
Colin Wyatt on the lessons learned after almost 2 years in business
Bonus Episode: 1 to 100 - The Golden Ratio
Ashishh Desai on the proven path to more customers
Bonus Episode: $5,000 Mondays
David Scott Peters on the principles of profitability and the art of delegation
DJ Duporte on marketing mastery in 2024
Bonus Episode: The True Purpose of Social Media
Robin Gagnon on buying the perfect restaurant
Michael Chon & Samuel Kim on building a productive partnership
Bonus Episode: Where They Decide
Karen Akunowicz on the linear path to success
Jim Little on the lessons chefs can learn from the big guys
Bonus Episode: What do you want to be known for?
Chip Klose on restaurant marketing strategy
Brian Landry on scaling to multiple markets
Adam Guild on hacking digital restaurant marketing
Annie & Craig Stoll on the cultural evolution of restaurants
Adam Goldberg on the evolution from founder to CEO
Katie Reicher on the path to your dream job
Eric Wyatt on what we can learn from corporate chains
Joshua Sharkey on the future of menu engineering
Temoc Morfin on partnering with Pitbull and scaling sensibly
Alisa Cohn on how to grow your leadership to grow our business
Jason Berry on four day workweeks and fruitful partnerships
Keith Benjamin on crafting the vision for a restaurant empire
Bo Davis on restaurateurs building their own tech solutions
Chef Donald Young on building a prolific pop up concept
Katy Casbarian on owning a 100 year old restaurant
Darien Bates on the restaurant digital transformation
Chef Rob Rubba on redefining sustainability
Chris Adams on building a luxury experience
Karen Krasne on building an empire by keeping it simple
New Restaurant Masterclass Part 2: Opening and Exit
New Restaurant Masterclass Part 1: Concept and Construction
D. Brandon Walker on the new model for a successful restaurant
Jesse Cole on becoming a category of one
Kevin King on standing out from the competition
Kurt Zdesar on launching brands like Nobu & Chotto Matte
Gregg Majewski on the formula for repeatable success
Jason Berkowitz on teaching teams and creating compliance
John Cassetta on avoiding insurance pitfalls
Kelli Alldredge on activating our communities
Mark Maynard on lessons from Union Square Hospitality Group
Brad Wise on transforming a bad launch into an epic brand
Niko Viramo on growing a restaurant brand
Casey Cooley on how to successfully launch a restaurant
Chef Brian Duffy on opening over 100 restaurants
Mike Sebazco on the power of a one shift business
Tai Ricci on playing by your own rules
Andrew Lee on the birth and rebirth of a brand
LP O'Brien on building the perfect beverage program
Chris Tripoli on avoiding common mistakes in our industry
Jeff Fenster on creating the next billion dollar brand
Michael Shain on managing the best brands in the world
Matt Smith on how define and execute great marketing
Steve Brown on how to build a restaurant on social media
Joth Ricci on how to make the most of a crisis
Mark Birnbaum on how to create exclusivity
Sammy Monsour on building the career you want for yourself
Jason Fullilove on the business of being a chef
Betsy Hamm on becoming the leader your company needs
Daniel Shemtob on crafting the blueprint for repeatable success
Ari Weinzweig & Natalie Reitman-White on crafting a legacy business
Clint Hughey on creating impact in our communities
Geoff Alexander on leveling up leadership skills
Omer & Jennifer Horev on transforming a restaurant into a lifestyle brand
Natasha McIrvin on mastering surprise and delight
Udi Hershkovitz on reinventing the restaurant concept
Lauren Fernandez on perfecting restaurant profitability
Russ Hawkins on using data to become an agile business
Sanjiv Razdan on the rebirth of a brand
Miguel Hernandez on how to dominate our industry
Lisa Dahl on building an empire and a legacy
Carolyn Walker on building a compelling restaurant brand
Bryce Fluellen on setting your team up for success
Charles Bililies on scaling sensibly
Matt McAllister on influencing consumer perception
Federico Castellucci on how family values create a valuable business
Bob Ray on scaling from “mom and pop” to regional giant
Ricky Richardson on selling more than eggs
Paul McEnany on your 2023 restaurant marketing strategy
Tyler Simmons turning waste into profit
Steven Salm on making vegan food cool
Cyrus Batchan on becoming a better restaurateur
Jack McGarry on becoming the best and the aftermath of excellence
Michael Jantz-Moon on the benefits of strategic planning
Che Ramos on building an inclusive environment and a beverage program
Sam Fonseca on the science of scaling
Sabin Lomac & Jim Tselikis on the skills required to build a restaurant empire (Part 2)
Sabin Lomac & Jim Tselikis on the skills required to build a restaurant empire (Part 1)
Ben Kaplan on expanding your niche
Josh Kopel on the blueprint for a profitable restaurant
Jamie Lynch on the transition from chef to restaurateur
Andrew Dana on developing a beginner’s mindset
Susan Sarich on how to plan for success
Ken Grossman on beating the competition
Kim Freer on mastering restaurant marketing
Michael Tipps on scaling service standards
Phillip Baltazar on using analytics over instincts
Robert Greene on the laws that rule all industries
Ellen Bennett on the gritty side of entrepreneurship
Best of: Paul Pruitt on holistic hospitality
Best of: Chef Robert Irvine on our industry's leadership crisis
Best of: Kim Malek on the new rules of the restaurant industry
Best of: Chef Wolfgang Puck on overcoming failure
Candace MacDonald and Andrew Freeman on 2023 restaurant trends
Eric and Alex Adler on the power of restaurant branding and marketing
Thomas Harvey on community as a marketing strategy
Dale Willerton on getting a great restaurant lease
Ahmet Erkaya & Anastasia Koutsioukis on breaking the rules of our industry
Grant Kneble on mastering SEO
Mark Bitterman on building a business to last
Greg Provance on solving your people problem
Kwini Reed on building an intentional restaurant
Izzy Kharasch on lessons learned from 30 years of restaurant consulting
Derek Brown on mindful mixology
Troy Hooper on optimizing for growth
Mark Braver on the lessons learned opening 30 restaurants
Jabin Troth on building an audience on social media
Erika Polmar on the present and future of the Independent Restaurant Coalition
Aaron Noveshen on building a better restaurant
Chef Quentin Garcia on bringing big city cuisine to a small town
Restaurateur Will Guidara on delivering unreasonable hospitality
Chef Ray Garcia on owning your niche
Chef Melissa Martin on unique alternatives to the traditional restaurant model
Vitaliy Katsenelson on how to win the game of business
Timm Chiusano on why your story matters
Sergio Perez on creating an omnichannel brand
Karl & Sarah Worley on building a better business plan
LA Chef Conference on how to build community within our industry
Bruce Nelson on the numbers behind profitability
David Morton on the formula for successful scaling
Mezli on creating a restaurant without employees
Sandra Noonan on the practical uses of sustainability
Finding Your Niche: John Meadow of Scarpetta
Level Up Your Bar Program: Jason Asher of Barter & Shake
Building Brand Equity: Steve Konopelski of The Sweet Life of Steve
Restaurant Marketing Mastermind: Seth Cohen of Sweetfin
Living Your Best Life: Warren Rustand
Weaponizing Coffee: Emilio Cervantes of Fuente Coffee
Reduce Stress, Work Less & Double Your Profits: Sean Finter of Bar Launch
Building Better Brands: Christian Page of Boom Bang Fine Food & Cocktails
Building a Beverage Brand: Brett Lawrence & Stephen Young of Elephant Hard Seltzer
The Benefits of Disruption: Stratis Morfogen of Brooklyn Chop House
Media Matters: John McDonald of Mercer Street Hospitality
A New Labor Model: Jim Taylor of Benchmark Sixty
The Next Supper: Author Corey Mintz
The Right Way to Build a Restaurant: Michael Benson of SoCal Restaurant Design Group
The Only Rule That Matters: Selwyn Yosslowitz of Marmalade Cafe
The 10 Disciplines: Rob Dube of The 10 Disciplines
Make No Small Plans: Elliott Bisnow of Summit
How to Survive 100 Years: Mark Echeverria of Musso & Frank Grill
The Hub & Spoke Restaurant Model: Criag Blum of Johnny Doughnuts
Free Money Exists: Catherine Tindall of Dominion Enterprise Services
Building the Future: Aman Narang of Toast
Building a Family of Brands: Ryan Wilson of Lawry's Restaurants
Designing a Restaurant That Works: Greg Bleier & Terri Robison of Studio UNLTD
Changing with the Times: Katie Poppe of Blue Star Donuts
Mastering Soft Skills: Carrie Luxem of Restaurant HR Group
Creating a Perfect Partnership: Chef Amber Caudle, Cindy Van Pelt & Beth Hannemann of Source Collab
You Can't Do It Alone: Matt Rolfe of Westshore Online
The Future of Food Halls: John Kolaski of K2 Restaurants
Owning Your Market: Gavin Kaysen of Soigné Hospitality Group
The Millennial Mastermind: Jon Neidich of Golden Age Hospitality Group
Tackling Trends: Shawn Lalehzarian of The Red Chickz
Setting the Standard: Suzanne Goin of AOC
The Backwards Franchise Model: Liz Solomon of King David Tacos
Learning How to be the Best: Mario Del Pero of Dom Food Group
Essential Elements of Successful Leadership: Raji Sankar of Choolaah Indian BBQ
Divide and Conquer: Michael Mina and Patric Yumul of the Mina Group
Profit First & The Art of Delegation: Bestselling Author Mike Michalowicz
Personal Growth is Professional Growth: Madelyn Alfano of Maria's Italian Kitchen
Taking the Retail Market by Storm: Billy Bosch of Iconic
The Food in Mouth Strategy: T.K. Pillan of Veggie Grill
The Leadership Required to Scale: David Dressler of Tender Greens
The Business of Being a Chef: David LeFevre of Simms Restaurants
An Old Restaurant with New Tricks: Matt Kirschner of Red Knapps Dairy Bar
Scaling a Family Business: David Birzon of Snooze
A Bulletproof Business Model: Michael Dorf of City Winery
The Art of Selling Out: Alex Jacobs, Guto Araki and Joey Rubin of Biite Club
The Prince of Portland: Celebrity Chef Gregory Gourdet
The Robots Have Arrived: Benson Tsai of Stellar Pizza
New Service Standards: Mike Connelly of Urban Plates
The Art of Recovery: Isaac Toups of Toups' Meatery
The Evolution of Tourism: Rafat Ali of Skift
The Rules of the Game: Kim Malek, founder of Salt & Straw
Chronicling Our Industry: Andrew Friedman, author and media personality
Figuring Out the Future: Jonah Bliss of Curbivore
Foundational Support: Clare Reichenbach of the James Beard Foundation
Serving Hope: Celebrity Chef Edward Lee
The Three Keys: Kevin Boehm of Boka Restaurant Group
A Bull-Hearted Brand: Joseph Szala of Vigor Branding
Investing in the Future: Chris Hemmeter of Thayer Ventures
Lessons in Leadership: Celebrity Chef Robert Irvine
Built to Scale: Lance Graulich of Ion Franchising
Mind the Gap: Melina Shannon-DiPietro of MAD
Success Ain't So Sweet: Mindy Segal founder of Mindy's Bakery
The Generational Shift: John Tallichet of Specialty Restaurants Corporation
Creating a Culture of Winners: Melissa Koujakian of Republique
Reliability is Everything: Ben Jones founder of Skipcart
Running Out of Options: Matt Orlando of AMASS
Episode 169: 2022 Restaurant Trends: Mike Webster & Simon de Montfort Walker of Oracle
Episode 168: The Sky is the Limit: Yariv Bash of Flytrex
Episode 167: Balance is Bullsh*t: Tamara Loehr of Loehr Blend
Episode 166: Making Delivery Work: Carl Orsbourn & Meredith Sandland of Delivering the Digital Restaurant
Episode 165: Going Against the Grain: Celebrity Chef Brian Malarkey
Episode 164: Changing the Game: Brittney Valles of Guerilla Tacos & Gogo's Tacos
Episode 163: Creating Timeless Events: Eileen Wayner of Tales of the Cocktail
Episode 162: The Evolution of Restaurant Marketing: Mike Yan, founder of Manychat
Episode 161: The Barron of Brooklyn: Serial Entrepreneur André Hueston Mack
Episode 160: Offboarding Yourself: Michele Hecken, Executive Coach
Episode 159: Failure is Fuel: Celebrity Chef Wolfgang Puck
Episode 158: Delegating The Right Way: Emily Morgan of Delegate Solutions
Episode 157: The New Model for Restaurant Success: Chef Steve Brown, founder of Swagyu Chop Shop
Episode 156: Winning the Restaurant Game: Dana Shertz, of the RMD Group
Episode 155: Success by the Numbers: Anne Gannon, founder of the Largo Group
Episode 154: How Chutzpah Transforms Restaurants and Restaurateurs Into Something More with Mason Harris
Episode 153: The King of Cool: Mark Birnbaum of The Catch Hospitality Group
Episode 152: Holistic Hospitality: Paul Pruitt, founder of New School
Episode 151: Betting Big on the Future of Restaurant Tech: Noah Glass, founder of Olo
Episode 150: Never Waste a Good Crisis: Joth Ricci of Dutch Bros.
Episode 149: Starting Fresh: Celebrity Chef Tim Hollingsworth
FULL COMP Season 6 Promo
Season 5 Recap
The Magic Bullet is You: David Scott Peters of the Restaurant Prosperity Formula
The Advantage of Knowing Nothing: Andrew Dana of Call Your Mother & Timber
The Power of Relationships: Miles Canares of the Family Style Food Festival
How to Prevent Food Fraud: Sarela Herrada of Simpli
Doing Delivery Right: PJ Oleksak of Slice
Building a Better Industry: Dina Samson, co-founder of Regarding Her
How to Disrupt & Innovate: Joe Jackman, founder of Jackman Reinvents
Leading by Example: Steve Samson & Hans Luttman, co-founders of Rossoblu
What We Can Learn From a Franchise Model: Dennis McKinley, founder of The Original Hot Dog Company
The Business of Being a Chef: Nick Brune, founder of Full Time Chef
The Power of Focus: Kevin Tan, founder of Snackpass
The Shortest Route to Profitability: Chip Klose of Restaurant Strategy
Best Practices from the Best Restaurants [PART 2]: David Ross, Brian Seitz & Chef Anthony Hamilton of Restauranttopia
Best Practices from the Best Restaurants [PART 1]: David Ross, Brian Seitz & Chef Anthony Hamilton of Restauranttopia
Restaurant Marketing That Works: Matt Plapp of America's Best Restaurants
The Future of Fine Dining: Jenner Tomaska & Katrina Bravo of Esmé
Sustainable Profits: Zuleyka Strasner of Zero Grocery
Work On Your Restaurant, Not In It: Snoop Dillard of Escobar
The Alcohol Free Movement: Julia Bainbridge author of Good Drinks
Figuring Out Today What Matters Tomorrow: Ron Shaich founder of Panera Bread
Creating the Jobs They Want: Gabriel Cole of Just Fare
Go Small to Get Big: Ed Szymanski & Patricia Howard of Dame
The Future of Farm to Table: Loren and Lisa Poncia of Stemple Creek Ranch
Leaning in to the Life You Want: Celebrity Chef Claudette Zepeda of Vaga Restaurant & Bar
Beverage Trends Mirroring Social Trends: Sahra Nguyen of Nguyen Coffee Supply
Mastering Delegation & The Blueprint for Excellence: Cameron Herold of the COO Alliance
Moving Towards Sustainability: Anthony Myint of Zero Foodprint
Turning a $3000 Investment Into a Billion Dollar Company: Ken Grossman, founder of Sierra Nevada Brewing
Doubling Down on Industry Fundamentals : Dustin Valette of The Matheson
Scaling Core Values: John Cappasola, CEO of Del Taco
Single Location to International Brand: Mark Kelegian of Randy's Donuts
Mastering Management During a Labor Crisis: Ken McGarrie, author
A Hard Look in the Mirror: Jason Vincent of Giant
People-First Culture and the Labor Crisis: Michel Falcon of Brasa Peruvian Kitchen
The Path to Predictable Income for Restaurants: Jacob Bindman of the SF New Deal
The Laws of Power, Mastery, War & Human Nature: Robert Greene, 5x NYT Bestselling Author
Back with a Vengeance: Victoria Freeman of Cookshop, Vic’s, Shuka, and Rosies
The FULL COMP Origin Story: Josh Kopel & Stephen McKeon
How to Thrive Post Pandemic: Ian Pomerville of Spruce Peak
Tech Innovations from Restaurant Royalty: Alex Canter of Canter's Deli and Ordermark
The Renegade Restaurateur: Logan Sandoval of Zef BBQ
The 2 Billion Dollar Restaurateur: Todd Graves of Raising Cane's Chicken Fingers
The News You Need to Know: Nyesha Arrington & Philip Camino of Happy Mouth
Tools & Tactics to TurboCharge Your Restaurant: Afsheen Afshar of Pilot Wave Holdings
Mastering Food Media: Max Block of CarvingBlock
The Next Beverage Revolution: Reena and Bianca Shah of Chado Tea Room
The Chemical Formula for Reducing Labor: Paul Edmondson of Procter & Gamble
The Refugee Restaurateur: Tee Tran of Monster Pho
A Masterclass in Getting The Most From Your Wine Program: Greg Martellotto of Big Hammer Wines
What It Really Takes to Succeed: Mary Sue Milliken of the Border Grill
Virtuous Leadership: Erick Williams of Virtue
Supporting the Service Industry: Amanda Gunderson of Another Round Another Rally
The King of Community: Zak Wallace of Local Green
Determined to Thrive: Randy Dewitt of FB Society
The Pandemic-Proof Restaurant: Quasim Riaz of Dog Haus
The Recipe for Restaurant Success: Mike Bausch, author of Unsliced
We're all influencers: Patrick Kim of the Worth Network
Dream First, Details Later: Ellen Bennett of Hedley & Bennett
Everybody Loves a Winner: Michelin-Rated Chef David Myers
A Digital Transformation: Tressie Lieberman of Chipotle
Restaurant Marketing Masterclass: Jay Livingston of Shake Shack
Leaning Out and Leveling Up: Celebrity Chef Curtis Stone
The Restaurant of the Future: Tim Brown of Oracle
The Value of a Great Story: Tucker Max of Scribe Media
The Art of Mastery: Noel Brohner
The Case for Change: Martha Hoover of Patachou, Inc.
Disrupting Food Delivery: Roger Avats of InHouseDelivery.com
Influencing the Industry: Ben Leventhal of Eater and Resy
The Secret to Exponential Growth: Adam Fleischman of Umami Burger
Back to Zero: Grant Cardone of Undercover Billionaire
Cover Your A**: Anthony Zaller of Zaller Law Group
The Debt Free Restaurant Model: Tyler Wilson of Wurstkuche
Restaurant Marketing School: Eric Siu of Leveling Up
Embracing the Suck: Lindsay Tusk of Quince
The View from the Top: Celebrity Chef Brooke Williamson
The Blueprint for a Successful Restaurant: Susan Sarich of SusieCakes
Leading By Example: Chef Greg Baxtrom of Olmsted
Mindful Management as a Catalyst for Growth: Andy Hooper of &pizza
The Keys to Expansion During a Pandemic: Justin Rosenberg of Honeygrow
The New Breed of Restaurateur: Camilla Marcus of West~Bourne
Lessons In Leadership: Howard Solomon of Solomon 2.0
The Future of Food Media: Antonio Diaz of Life & Thyme
FULL COMP: 2021 MEDIA UNIVERSE
FULL COMP Season 3 Trailer
Season 2: My Favorite Lessons
Using Wine as a Tool for Change: Julia Coney of BlackWineProfessionals
Building a Brand to Create an Empire: John Seymour of Sweet Chick
Taking the High Road: Saru Jayaraman of One Fair Wage
The McDonald's of Nutritious Food: Sam Polk of EveryTable
The Restaurateur of Tomorrow: Irene Li of Mei Mei
The $50 Million Deli: Ari Weinzweig
The Business of Bravery: Robert Egger, founder of the LA & DC Kitchens
The Education of a Celebrity Chef: JJ Johnson founder of Field Trip
Building the Next Fried Chicken Empire: Max Sheets, founder of Chick N Max
Pandemic Lessons From the Australian Winter: Shaun de Vries of Open Pantry
12 Things Every Restaurateur Needs to Hear: Seth Godin
Feeding the Future: Dan Giusti
Disrupting the Restaurant Industry Debt Crisis: Johann Moonesinghe of InKind
How Independent Restaurants Are Coping: Andrea Borgen Abdallah of Barcito
The Blueprint for a Global Brand: Sam Nazarian founder of SBE
The Mind of a Hospitality Futurist: Michael Tingsager of Hospitality Mavericks
Scaling Up: Verne Harnish, Serial Entrepreneur
Building the Future Today: Krystle Mobayeni, founder of BentoBox
The Best Restaurateur in the World: Will Guidara of Eleven Madison Park
The Myth of the Overnight Success: Johnny Ray Zone of Howlin' Rays
Become a Game Changer: Join Our Community
The Original Celebrity Chef: Jeremiah Tower, The Last Magnificent
Revolutionary Leadership: Kat Cole, COO of Focus Brands
A Bulletproof Plan for Success: Jon Taffer of Bar Rescue
FULL COMP Season 1: Favorite Lessons
FULL COMP Season 2 Trailer
FULL COMP Season 1 Recap
The Anatomy of Success: Sabato Sagaria
Defining The Best Investments: Eduardo Rallo of the PCV Fund
Reimagining Your Future: Wil Slickers
Marketing Masterclass: Brett Linkletter of Misfit Media
A Holistic View of Hospitality: Philip Camino
The Case for Change: Celebrity Chef Andrea Drummer
Keeping it in the Family: Christy Vega of Casa Vega
Fighting the Good Fight: Celebrity Chef Rick Bayless
The Value of a Beginner's Mindset: Eric Cacciatore of Restaurant Unstoppable
Becoming a Brand: Celebrity Chef Jet Tila
Transform Your Restaurant Into A Media Company: Shawn Walchef founder of Cali Comfort BBQ
Where are the Jobs?: Brad Metzger + Jacqui Leanza of BMRS Hospitality Recruitment
FULL COMP Trailer
The Stolen Episode: Luke LaBree, Dennis Knows Food
The Billion Dollar Coach: Executive Coach Josh Holtzman + David Kaplan, Death & Co.
The Struggle to Reopen: Tara Lazar, founder F10 Creative
The Rise of Virtual Events: Natasha Miller, founder Entire Productions
The Strategy of Success: Roger Beaudoin, Restaurant Rockstars
Doubling Down on Your Dreams: Daniel Shemtob, chef/owner TLT Foods & Hatch Yakitori
The Road Back: Adam Perry Lang, Celebrity Chef & Restaurateur
The Plan for California: Jot Condie, president of the California Restaurant Association
The Future of Restaurants: Dean Alex Susskind, Cornell University
Taking the Entrepreneurial Leap: Gino Wickman, Bestselling Author and Business Coach
The Future of Events: Matt Landes, founder of Cocktail Academy
Chaos is a Ladder: Jon Strader, founder of Hatchet Hall & Little Coyote
The Art of the Pivot: Mark Canlis, owner/operator of Canlis
Set Yourself Up For Success: David Meltzer famed entrepreneur, author and business coach
It’s Time to Discuss Your Prices: Joelle Parenteau, founder of Wolf Down
How To Do Well By Doing Good: Chef Chris Shepherd founder of Southern Smoke
The Mindset Required to Succeed in Hospitality: Michael Chernow
Breaking the Rules for a Better Life: Chef Nyesha Arrington
Public Relations Masterclass: Jeff Smith & Jill Sandin of JS2 PR
Charting a New Path Forward: Top Chef Joe Sasto
The Benefits of Community Building: Chef Nina Compton, Chef/Owner of Compère Lapin
How to Build a $10 Million Restaurant: Chef Sam Marvin, founder of Bottega Louie
This is Your Plan to THRIVE: Elizabeth Tilton, founder of Oyster Sunday
Food Fight Series: Chef Danielle Leoni
The Case for Change: Chef Matthew Jennings, founder of Full Heart Hospitality
Food Fight Series: Celebrity Chef Andrew Zimmern
Building a Culture-First Company: Steve Schwartz, founder of The Art of Tea
Food Fight Series: No Us Without You
A Glimpse Into the Future of Events: Barrie Schwartz of My House
Master Your Restaurant's Brand: Pauline Brown, Former Chairman of Louis Vuitton
The Art of the Pivot: Iron Chef Eric Greenspan
Redefining Cocktail Culture: Death & Co.'s Alex Day
Building a Restaurant Empire in a Recession: Tender Greens' Erik Oberholtzer
Creating Opportunity from Tragedy: Serial Restaurateur Darin Rubell