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How to Compete in Today’s Restaurant Market: Mark Politzer on Reinventing a Legacy Brand
Season 15 Episode 113
What if the hardest part of change isn’t strategy—it’s psychology?
Mark Politzer walked away from fine dining to lead Norms, a 76-year-old family-styl…
1 year, 2 months ago
Office Hours: Why Your Staff Can’t Sell & Why It’s Your Fault
Season 1 Episode 20
I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scali…
1 year, 2 months ago
The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention
Season 15 Episode 112
Cooper Vaughan didn’t plan on being a caterer—he was trying not to be.
But what started as a side gig in Lexington, Kentucky, turned into Apiary: one …
1 year, 2 months ago
From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group
Season 15 Episode 111
Most people don’t make it out of nightlife. Jamey Shirah didn’t just make it out—he turned the lessons from late nights and crowded bars into a power…
1 year, 3 months ago
Office Hours: Marketing campaigns that are guaranteed to work
Season 1 Episode 19
I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scali…
1 year, 3 months ago
Scaling a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story
Season 15 Episode 110
Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful.
At Seabird in Wilmington, North Carolina, De…
1 year, 3 months ago
Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining
Season 15 Episode 109
What if the most powerful list in restaurants isn’t about food—it’s about influence?
William Drew runs the World’s 50 Best Restaurants, the ranking th…
1 year, 3 months ago
Office Hours: Your Loyalty Program is your Sales Engine
Season 1 Episode 18
I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scali…
1 year, 3 months ago
Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand
Season 15 Episode 108
Derrick Hayes didn’t open a restaurant—he made a promise.
Big Dave’s Cheesesteaks started in a gas station as a tribute to his father. Today, it’s one…
1 year, 3 months ago
Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce
Season 15 Episode 107
John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on …
1 year, 3 months ago