What if everything you thought you knew about running a restaurant was wrong? Douglas Keane, the James Beard Award-winning chef behind Cyrus, has spent the last decade rethinking fine dining from the ground up. After closing his acclaimed restaurant in 2012, Douglas refused to return to the same broken model—so he built something completely different. In this episode, we dive into how he’s engineered a new kind of restaurant: one where teams thrive, work-life balance exists, and profitability isn’t a pipe dream. If you’ve ever wanted to challenge the status quo of this industry, this is a conversation you can’t afford to miss. To learn more about his groundbreaking approach to fine dining, visit https://www.cyrusrestaurant.com. His story proves that rethinking the rules isn’t just possible—it’s the future of hospitality.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Restaurant tech is a double-edged sword—it can streamline operations and drive profits, or it can be just another expense that complicates everything. Sterling Douglass, co-founder and CEO of Chowly, has spent years solving that problem. He’s built a platform that not only automates online ordering but also optimizes pricing, increases average check sizes, and turns data into dollars. In this episode, we unpack why most restaurant tech fails, how operators can make digital channels work for them, and the key strategies to boost sales without adding complexity. If you’re ready to get more from your tech stack and grow profitably, this conversation is a must.

To find out if your restaurant’s website is killing your online sales, get a free audit today by clicking here.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

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 to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.

In this episode, I’m tackling one of the biggest traps restaurant owners fall into—the idea that more locations automatically mean more profit. The truth? Scaling too soon can sink your business faster than a slow Tuesday night. I’ll break down how to know if you’re actually ready to expand, why strong leadership is non-negotiable, and how to squeeze every ounce of profit from your existing operation before even thinking about a second location. Plus, I’m sharing smart growth strategies—like diversifying revenue streams and testing new concepts—that can set you up for long-term success without unnecessary risk. Let’s get into it.

Takeaways

• 80% of restaurants barely break even.
• You don't need more restaurants, you need better restaurants.
• Bad expansion kills more restaurants than bad food.
• More seats does not equal more money.
• Before you scale outward, scale upward.
• Audit your first location.
• Find your revenue leaks.
• Test first with pop-ups or ghost kitchens.
• Smart growth builds empires.
• Expand when you're ready, not just because you're impatient.

Chapters

00:00 Introduction to Restaurant Profitability Challenges

02:08 Understanding When to Expand Your Restaurant

05:55 Strategies for Smart Growth and Expansion

If you’ve got a marketing or profitability related question for me, email me directly at [email protected] and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

How do you turn ice cream into a lifestyle brand? Sasha Zabar has done just that with Glace, a boutique concept that has transformed the way we think about indulgence. From sourcing the finest ingredients to creating visually stunning experiences, Sasha has built a brand that’s as aspirational as it is delicious. In this episode, we dive into his unique approach to branding, the lessons he’s learned from his family’s hospitality empire, and how Glace is redefining what it means to stand out in a crowded market. If you’ve ever wondered how to turn a simple product into a viral sensation, this conversation is for you.

For more on Glace and their luxury take on classic indulgences, visit https://glaceny.com/
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

What does it take to transform passion into multiple thriving businesses across industries? Daniel Shemtob, the mind behind The Lime Truck, Snibbs footwear, and more, has built his career on bold moves and even bolder risks. From pioneering the food truck scene to launching a revolutionary footwear brand and penning Food Truck Mogul, Daniel’s journey is a masterclass in resilience, reinvention, and staying ahead of the curve. In this episode, we explore his lessons on entrepreneurship, building businesses that last, and finding opportunity in the face of challenges. If you’ve ever dreamed of turning big risks into even bigger rewards, this conversation is for you. For more on his innovative work with The Lime Truck, Snibbs, and his latest book Food Truck Mogul, visit https://www.danielshemtob.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

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 to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.

In this episode, I’m breaking down one of the most important—and often overlooked—truths in the restaurant industry: profit has to come before hospitality. Without a sustainable business model, there’s no way to deliver great guest experiences in the long run. I’ll walk you through how to rethink your menu as a business model, why focusing on high-margin items is non-negotiable, and how to optimize profit per guest. Plus, I’m sharing practical, no-BS steps you can take right now to boost your profitability and set your restaurant up for long-term success.

Takeaways

• 80% of restaurants barely break even.
• Profit comes first, not guest experience.
• Hospitality is a luxury you can only afford when your fundamentals are rock solid.
• Your menu is a business model, not a list of dishes.
• Profit per guest is greater than revenue per shift.
• Audit your top 10 best-selling menu items.
• Set a profit per guest goal.
• Stop waiting for our accountants.
• You can't serve great hospitality if you can't afford to stay in business.
• This will change your business and it will change your life.

Chapters

00:00 Introduction to Profitability in Restaurants

02:09 The Importance of Profit Over Hospitality

04:06 Menu as a Business Model

05:59 Maximizing Profit Per Guest

07:53 Action Steps for Restaurant Owners

If you’ve got a marketing or profitability related question for me, email me directly at [email protected] and include Office Hours in the subject line.
If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

How do you take a legacy brand and make it stand out in one of the most competitive markets in hospitality? For Joseph Ortiz, CEO of Farmer Boys, the answer lies in blending time-tested traditions with bold innovation. From redefining the drive-through experience to balancing hospitality and technology, Joseph is leading Farmer Boys into a future where quality and connection take center stage. In this episode, we explore how he’s navigating shrinking margins, driving customer frequency, and building a brand that continues to resonate across generations. If you’re looking for actionable insights on how to grow smarter, not just bigger, this episode is packed with inspiration.

For more on Farmer Boys and their mission to deliver fresh, made-to-order meals with a human touch, visit https://www.farmerboys.com.
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

What does it take to turn a dishwashing job into a legacy that reshapes an entire industry? Ari Weinzweig, co-founder of Zingerman’s, has spent over four decades building not just a successful business but a model of leadership rooted in purpose, curiosity, and values. In his latest work, Life Lessons I Learned from Being a Line Cook, Ari reflects on the principles that have guided his journey and the powerful lessons we can all take from them. In this episode, we explore how these lessons apply to leadership, emotional resilience, and building organizations that thrive. Whether you’re on the line or leading a team, this conversation is packed with insights that will challenge and inspire you.

For more on Zingerman’s and to explore Ari’s latest work, Life Lessons I Learned from Being a Line Cook, visit https://www.zingtrain.com
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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

What does it take to build restaurants that stand the test of time? For David Steele, founder of Flour + Water Hospitality Group and Great Gold Hospitality, the answer lies in strong systems, thoughtful leadership, and a commitment to investing in people. From his beginnings in finance to creating some of the industry’s most iconic brands, David has mastered the art of sustainable growth. Today, we dive into the strategies and philosophies that have defined his success. For more on Flour + Water Hospitality Group, Great Gold Hospitality, and their incredible concepts, visit https://www.flourandwater.com. 

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Belonging is the foundation of hospitality, but how often do we stop to understand it—truly understand it? Dan Berger has built his career and his life around solving the belonging crisis. From a $100M tech exit to crafting transformative retreat spaces, Dan’s journey is a masterclass in creating spaces and systems that foster connection. In this episode, we explore how his personal story shaped his professional success, why belonging matters now more than ever, and how restaurant owners can turn connection into their most powerful tool for growth.
For more on his groundbreaking work with Assembly Hospitality Group or to explore his insights on belonging, visit https://www.assemblyhospitality.com.
____________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars