FULL COMP: The Voice of the Restaurant Industry Revolution
436 episodes - English - Latest episode: 1 day ago - ★★★★★ - 148 ratingsComing 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 & thought leaders from outside of the industry, offering a new perspective on an old business.
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Episodes
Ellen Yin on Building an Unbreakable Restaurant Culture
April 23, 2024 12:00 - 33 minutes - 76.9 MBI believe restaurants have always had a pervasive culture, albeit at times not the healthiest culture. Restaurateur Ellen Yin is out to change that and she’s leading by example. Today we sit down to discuss her unorthodox path through the industry and how in breaking the mold, she’s developed the formula to heal our industry. For more information on Ellen and her restaurant group, visit https://highsthospitality.com/. ____________________________________________________ Full Comp is brou...
Dustin Valette on unlocking success through powerful partnerships
April 19, 2024 12:00 - 37 minutes - 85.4 MBI think we’ve seen in recent years that we get further faster when we work together. Few individuals exemplify this ideology more than chef Dustin Valette. Through strategic partnership, the chef has managed to grow a profitable restaurant, a successful wine brand, and contribute greatly to his community and our industry. Today we sit down to discuss how to build these valuable relationships and how to leverage them for the greater good. For more information on the chef and his restaurant,...
Anne Beiler on mastering leadership skills to change your life
April 16, 2024 12:00 - 36 minutes - 83.1 MBThree words for you: global pretzel empire. Today we’re chatting Anne Beiler, the founder of Auntie Anne’s Pretzels and the author of the book Overcome and Lead. We sit down to discuss the best practices she honed while scaling this company and the lessons she learned along the way. Time and time again, we keep hearing the same foundational idea revisited: personal growth is professional growth. To check out her book look for Overcome and Lead wherever books are sold. ___________________...
Jarad McCaroll on the art of luxury dining
April 12, 2024 12:00 - 33 minutes - 76.6 MBThe hurdles we must overcome to be successful as restaurateurs are daunting at best, but what does it look like in the most extreme cases? Today we chat with Chef Jarad McCaroll of the Ocean Club located in the Caribbean Islands. With stiff competition, high expenses, and scarce resources this is easily one of the most challenging restaurant environments in the world. Jarad sits down to share how they’ve overcome these obstacles and many more to thrive and expand stateside. For more inform...
Florian Pfahler on transforming the world through a clear mission and vision
April 09, 2024 12:00 - 38 minutes - 87.4 MBCan a sandwich save the world? Today we chat with Hannah’s Bretzel founder Florian Pfahler who’s setting the standard for green operation in our industry. With more than half a dozen restaurant’s under his belt, Florian proves that it’s possible to scale sustainably. Today we discuss the path to profitability and sustainability as he’s scaled from one to many units over the past two decades. For more information on Hannah’s Bretzel, visit https://www.hannahsbretzel.com/. _________________...
How to Scale to a 15% Net Profit in 5 Days
April 07, 2024 12:00 - 2 minutes - 3.14 MBYou probably listen to this show, hear the success stories, and wonder, "Could that be me?" Yes, it absolutely can be you. I'm inviting you to join me for the FREE 5-Day Restaurant Profitability Challenge, beginning April 22nd to unlock the simplest path to scaling your restaurant’s profitability. This is for every restaurateur who's tired of being overwhelmed and earning less than they deserve. Here's a breakdown of what each day has in store: DAY 1 we’ll cover the 3 Keys to Scaling Profi...
Stephen Ronnow on building a thriving community of restaurateurs
April 05, 2024 12:00 - 37 minutes - 85.8 MBWe’re better together. As an industry, there’s nothing we can’t accomplish if we work in collaboration with each other. But who’s going to be the hero that brings us together? In Orange County, California, that hero’s name is Stephen Ronnow. Stephen is the creator of the Restaurant Executive’s Luncheon, a monthly invitation-only event that brings together restaurant owners and operators in the spirit of community, collaboration, and education. Today we sit down to discuss what it takes to bu...
Gocha Hawkins on building a personal brand to scale a restaurant empire
April 02, 2024 12:00 - 35 minutes - 81 MBFor those of you that know Gocha Hawkins, the first thing that probably comes to mind is fashion. As a celebrity stylist and reality TV star, Gocha made a name for herself styling the rich and famous. In recent years, she’s turned her attention to the hospitality industry, launching a breakfast concept in Atlanta, Georgia. For most, this would have been a recipe for disaster but, surprisingly, the concept has thrived. Today we sit down to discuss how she made the transition from stylist to r...
Jonathan Morse on scaling restaurant event sales
March 29, 2024 12:00 - 40 minutes - 91.8 MBIn any industry but, especially in ours, it’s vital to control the controllables. For most of us, sales is not one of the things we can control or even influence. But what if we could? Today we’re sitting down with Jonathan Morse, founder of TripleSeat, an event management software helping restaurant owners scale sales and create predictable revenue streams through events and catering. We’ll pair my winning strategies for generating event business with his software which makes it easy to clo...
John Currence on creating a legacy brand
March 26, 2024 12:00 - 31 minutes - 72.6 MBChef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that’s what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national brand in a matter of years. Today we discuss how his brands have evolved to reach a national stage and how he’s had to evolve as an entrepreneur and...
David Lawrence on charting a successful career as a chef
March 22, 2024 12:00 - 35 minutes - 80.7 MBChef David Lawrence has paved the way for anyone with culinary aspirations to follow. He’s worked in some of the best restaurants in the world and he’s opened successful restaurants of his own. David has accomplished this with a smile on his face the whole time, avoiding the overwhelm and the melancholy so closely tied to leadership positions within our industry. In our conversation today, we unpack the chef’s formula for consistent success. As it turns out, aspiring to live a good life, lea...
Candace Macdonald and Andrew Freeman on 2024 industry trends
March 19, 2024 12:00 - 36 minutes - 84.3 MBDo you ever wish you had a crystal ball that could tell you what your customers will care about in the future? Candace Macdonald and Andrew Freeman have built that crystal ball. Today they run us through their 2024 industry trends report so that we can stay ahead of the curve and at the forefront of our guests minds. To download the industry trends report, visit https://www.carbonategroup.com/. ____________________________________________________ Full Comp is brought to you by Yelp for R...
Justin Amick on the future of “eatertainment”
March 15, 2024 12:00 - 33 minutes - 76 MBAs a business owner, we’re all making strategic bets on the future…trying to create something people will love today while maintaining relevance in the future. There aren’t many of us making bigger bets than Justin Amick. Justin is betting big on the “eatertainment” space, pioneering it in his own market with his eyes set on national domination. Today we discuss what it takes to open a 30,000 square foot concept and the strategies he uses to pack the house. For more information on Justin a...
Mike Willard on choosing the right POS system
March 12, 2024 12:00 - 36 minutes - 83.6 MBFor many of us, our point of sale system will be one of the largest investments we make when opening our restaurants. It’s also one of the most critical. None of us got into this industry to become technologists and so I thought it wise to discuss the best practices and mistakes to avoid with a POS expert. Mike Willard, owner of Washburn POS, is that expert. Mike has spent decades in the POS industry and today he runs us through how these devices have evolved over the last several years and ...
Larry Linen on the past and future of Hooters
March 08, 2024 13:00 - 35 minutes - 81.4 MBAging gracefully is not always the easiest thing to do. Our world has changed so much in the last 10 years and our values have as well. That has led some brands to thrive while others have withered. Hooters, a divisive brand to many, intends to maintain its position in the cultural zeitgeist and today we chat with Larry Linen, their COO, to discuss what’s changed with the times and what’s stayed the same over the last few decades. For more information on Hooters, visit https://www.hooters....
Adrianne Calvo on the evolution from chef to restaurateur
March 05, 2024 13:00 - 34 minutes - 78.7 MBWe all wear many different hats but the hat we seem to wear the least is that of a business owner. Chef Adrianne Calvo launched her restaurant at 22 year old and miraculously has managed to overcome the odds, surviving the great recession and a global pandemic. How did she do it? She may have started as the chef of her own restaurant but over time evolved into a restaurateur, running her business instead of allowing her business to run her. Today we discuss how that evolution took place and ...
Jordan Boesch on how to overcome the labor crisis
March 01, 2024 13:00 - 36 minutes - 84.3 MBIf someone was to ask me what is the most common issue that comes up for today’s restaurant owner or operator, it would be labor. Finding great people, effectively managing that talent, and retaining those individuals sits at the forefront of our minds. Few industry experts have a more unique vantage point to our labor crisis than Jordan Boesch. Jordan is the founder of 7Shifts, a labor management tool revolutionizing the way we onboard, manage, and retain our teams. Today we sit down with J...
Jeff Drake on how to rebrand a restaurant successfully
February 27, 2024 13:00 - 37 minutes - 84.8 MBWe all look to the brands in our industry that have been massively successful out of the gate for inspiration but there’s much more to learn from the brands that have been forced to turn things around. Today we chat with Jeff Drake, the CEO of Protein Bar and Kitchen. Jeff was brought in to turn around this decade old brand and has done so beautifully. We sit down to discuss who and what needs to be adjusted to change the perception of a restaurant brand. For more information on Protein Ba...
Les Tomlin on building a restaurant without employees
February 23, 2024 13:00 - 31 minutes - 71.1 MBBy my count, there are about one thousand different elements that need to come together to run a successful restaurant. Today’s guest, Les Tomlin, has gotten that number down to about three. Les is the founder of Pizza Forno, a first of its kind vending machine, scaling rapidly across North America. I know most of us never aspired to own a vending machine in our industry but there’s a ton to learn from the efficiency and high level strategy that Les put into creating this disruptive company....
Scott Greenberg on inspiring hourly workers
February 20, 2024 13:00 - 39 minutes - 89.6 MBHow do you motivate an employee that doesn’t want to work for you? For so many of our line level employees, a restaurant job is a pitstop on the way to their true destination and, as a result, most owners struggle with motivating and leading them. But it doesn’t have to be that way according to Scott Greenberg. Scott is a motivational speaker that turns phrases like culture and values into actionable information. We sit down today to discuss the tactics, tools, and strategies he’s perfected ...
The Power of a Little Something Extra
February 18, 2024 13:00 - 3 minutes - 2.93 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Travis Talbot on hacking chef life
February 16, 2024 13:00 - 35 minutes - 81.1 MBTravis Talbot is a renaissance man who’s dedicated his life to learning and teaching. Far from the day to day grind of restaurant life, the chef travels the world, immersing himself in new cultures and cuisines for the benefit of his clients. We may not all aspire to be jetsetters but we are here to learn and Travis does not disappoint, sharing the tools and strategies he’s used to improve his life and the lives of restaurant owners globally. For more information on the chef and his busine...
Niko Karatassos on lessons learned from over 40 years in business
February 13, 2024 13:00 - 34 minutes - 79.3 MBEveryone loves a mom and pop restaurant. For some families, it’s a direct path to generational wealth. For others, it can be an anchor, tying future generations to 100 hour weeks and a high stress lifestyle. Today we sit down with Niko Karatassos to share a success story. Niko’s father opened their first restaurant back in 1979 and many decades and restaurants later, the company is still thriving. Niko shares the path and the best practices that have led to his family's success. For more o...
Passion As a Marketing Tool
February 11, 2024 13:00 - 2 minutes - 2.45 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Justin Kingsley Hall on chef life after restaurants
February 09, 2024 13:00 - 35 minutes - 81.8 MBI met Justin Kingsley Hall in Whitefish, Montana of all places. We were both consulting on a gorgeous restaurant project there. He oversaw the culinary program and I was brought in to refine and optimize the front of house. A friendship evolved and I wanted to have him on the show to discuss the lessons he’s learned after decades of building out his own restaurants and fixing the restaurants of others. This is a glimpse into the life of a chef not bound to a restaurant. For more informatio...
Nicole Donnelly on marketing with AI
February 06, 2024 13:00 - 39 minutes - 90.6 MBWe’ve all heard a ton about AI over the last couple of years but, for the most part, it feels like a solution for someone else in another industry. I’m here to argue that AI might be the solution to every independent restaurant’s marketing problems. Today we sit down with Nicole Donnelly, a professional marketer and AI expert to discuss how we can leverage AI to run and market our businesses more effectively. For more information on Nicole and her programs, visit https://aismartmarketing.co...
Liquor Support
February 04, 2024 13:00 - 2 minutes - 2.45 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Michael Mina on how to scale in 2024
February 02, 2024 13:00 - 31 minutes - 73 MBFor over 30 years, Michael Mina has dominated the restaurant scene and today we sit down with the chef to find out how. In today’s conversation we dive deep into the tactics tools and strategies Michael has developed over decades to acquire talent, develop leaders, scale operations, and ensure profitability. This is a masterclass in restaurant ownership and operations. For more information on the chef and his restaurant group, visit https://www.michaelmina.net/. __________________________...
Amir Hemmat on the solution to our labor crisis
January 30, 2024 13:00 - 37 minutes - 86.7 MBToday’s labor crisis stems from a labor shortage. There just aren’t enough people willing to work in restaurants anymore…or are there? Today we’re sitting down with Amir Hemmat of Welcome Tech to uncover the solution to our labor crisis. Amir and his company have access to literally millions of legal workers qualified and excited to work in our industry. Who are these folks and where do they come from? Tune in to find out. For more information on Amir and Welcome Tech, visit https://welcom...
How to Book $1m in Events
January 28, 2024 13:00 - 3 minutes - 3.18 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Jeff Fenster on creating the next billion dollar brand
January 26, 2024 13:00 - 37 minutes - 85.7 MBDuring our time in this industry we’ve watched countless healthy restaurant concepts go under. But today’s guest, Jeff Fenster, seems to have finally figured it out. His concept, Everbowl, has scaled massively over the last few years despite an economic downturn and a global pandemic. We sit down to discuss the strategy he used to become massively successful in a vertical that seemed destined for failure. For more information on Everbowl, visit https://www.everbowl.com/. __________________...
Steven Salm on making vegan food cool
January 23, 2024 13:00 - 39 minutes - 89.4 MBWhat comes to mind when you hear the words “vegan food.” For many of us, it’s burlap clothing and plates made of cardboard, but Steven Salm is out to change that. Steven founded Planta, a vegan restaurant that transcends every boundary placed on that genre of food. The branding, the buildout, and the culinary program all speak to what it is: one of the most compelling restaurant concepts in the last 20 years–even for carnivores. In our conversation today, we unpack the strategy he developed ...
Great Marketing Doesn't Cost You a Penny
January 21, 2024 13:00 - 3 minutes - 2.86 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Eric and Alex Adler on the power of restaurant branding and marketing
January 19, 2024 13:00 - 34 minutes - 79.3 MBWhat transforms a single unit family owned and operated restaurant into a regional giant with nine locations? Today we chat with Eric and Alex Adler, cofounders of the Puesto restaurant chain in Southern California. They, like so many other families, built a restaurant to share their love of food and culture with their community. But, unlike so many others in our industry, they’ve thrived, building 10 restaurants in 10 years. Today we discuss the strategies and tools that they used to scale ...
Seth Cohen of Sweetfin on restaurant marketing mastermind
January 18, 2024 21:15 - 37 minutes - 85.8 MBToday we’re talking with Seth Cohen of Sweetfin about brand equity, marketing, messaging, real estate and scaling a blockbuster concept in a post pandemic world. For more on Sweetfin visit https://www.sweetfin.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 con...
Borrow a Chef
January 14, 2024 13:00 - 2 minutes - 2.44 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Bruce Bromberg on the fundamentals of scaling
January 11, 2024 18:53 - 39 minutes - 90.2 MBChef 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 a chef, leveraging the universal truths he’s learned over the years in innovative ways. His ability to translate the fundamentals of cooking to the fundamentals of business has led to his meteoric success. Today we sit down to discuss the essential elements involved in building a successful brand and business that can last decades. For more in...
Brian Malarkey on going against the grain
January 09, 2024 13:00 - 25 minutes - 57.9 MBIf you want to know the truth, without one ounce of sugarcoating, just call Brian Malarkey. The Celebrity Chef has spent almost two decades betting big on his version of what success looks like. Big venues, high stakes and higher revenues. Post pandemic, where everything is thinking small and capitalizing on a flush economy, he’s taking a different path. In today’s episode Brian and I chat about how he got to where he is today and where he thinks we’re headed as an industry. For more on t...
The Fallacy of Demand
January 07, 2024 13:00 - 3 minutes - 2.94 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Michael “Schatzy” Schatzberg on what makes a restaurant truly valuable
January 05, 2024 13:00 - 36 minutes - 83.5 MBThe idea of venture capital doesn’t typically enter the mind of most restaurant owners but those opportunities do exist. Today we’re sitting down with Schatzy Schatzberg, an industry veteran on the lookout for the next big restaurant concept. We discuss what it takes to win in this competitive market and what makes a restaurant concept truly investible. For more information on Branded Strategic and Branded Hospitality, visit https://brandedstrategic.com. ___________________________________...
Colin Wyatt on the lessons learned after almost 2 years in business
January 02, 2024 13:00 - 35 minutes - 81.1 MBOver the years we’ve had a ton of industry veterans on the show. There’s so much to learn from someone who’s owned and operated a restaurant for decades. But, some of the new kids on the block have a lesson or two up their sleeves as well. Today we’re chatting with Colin Wyatt, a seasoned chef who left New York City in an effort to build something for himself. Today we discuss the path that led to his first restaurant and the lessons he’s learned since opening it almost two years ago. For ...
Bonus Episode: 1 to 100 - The Golden Ratio
December 31, 2023 13:00 - 3 minutes - 2.86 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Ashishh Desai on the proven path to more customers
December 26, 2023 13:00 - 34 minutes - 79.6 MBThe typical business plan for most of us is to make great food, open the doors, and hope for the best. But, in today’s competitive market, we can’t afford to wait for our customers to come to us. Ashishh Desai of Menufy and HungerRush learned this lesson early in his career and there are countless lessons to be learned from the way he skillfully scaled his company. Today we sit down to discuss what an outbound marketing strategy looks like for the modern restaurateur and how, with just a lit...
Bonus Episode: $5,000 Mondays
December 24, 2023 13:00 - 2 minutes - 2.74 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
David Scott Peters on the principles of profitability and the art of delegation
December 22, 2023 13:00 - 37 minutes - 51.2 MBMost restaurants don’t make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Scott Peters, to distill out the essential elements of that formula. Believe it or not, it has as much to do with people as it does process. To lea...
DJ Duporte on marketing mastery in 2024
December 19, 2023 13:00 - 37 minutes - 85.1 MBWhen looking for inspiration, it’s hard to look to the big guys. They have big budgets and massive reach. But what about the small guys on their way to becoming big? Today we sit down with DJ Duporte, who heads up the marketing effort over at North Italia, a casual dining concept set to scale to the moon in 2024. In our conversation we discuss the messaging that’s working, how to effectively seed a new market, and the trends he’s seeing in the market today. For more information on North It...
Bonus Episode: The True Purpose of Social Media
December 17, 2023 13:00 - 2 minutes - 2.7 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...
Robin Gagnon on buying the perfect restaurant
December 15, 2023 13:00 - 37 minutes - 86.9 MBI don’t believe there’s anything more vital to the success of an independent restaurant than the location we choose. Defining the perfect location has become even more complicated in recent years and that’s why I reached out to today’s guest, Robin Gagnon. Robin is a restaurant real estate expert and today she shares the best practices and mistakes to avoid when it comes to choosing, leasing, and selling a restaurant in today’s tough environment. To learn more about Robin and her company, v...
Michael Chon & Samuel Kim on building a productive partnership
December 12, 2023 13:00 - 32 minutes - 74.9 MBMore often than not, when outsiders decide to become restaurant owners, the results are disastrous but there is so much to learn from those rare success stories. Today we sit down with Michael Chon, a businessman turned restaurant man and his culinary director Chef Samuel Kim to discuss what they’ve done better than most, what they’ve learned along the way, and what they’re planning to achieve next. For more information on their restaurant group, visit https://www.kijung.com/. ___________...
Bonus Episode: Where They Decide
December 10, 2023 13:00 - 3 minutes - 2.92 MBAs you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp fo...