FULL COMP: The Voice of the Restaurant Industry Revolution

What is Chutzpah? I think Guy Kawasaki described it best as “calling up tech support to report a bug on pirated software”. In a word, chutzpah is audacity, and I really want to explore how being skillfully audacious can transform a restaurant and a restaurateur into something more. In this episode, we’re talking to Mason Harris, who wrote the book on audacity and how it can be systematized and weaponized to turbocharge our restaurants. TIME STAMPED SHOW NOTES [2:32] How the early days of email led to the philosophy of Chutzpah. [5:48] What exactly is chutzpah? “Audacity?” “Gumption”? Maybe…“Intestinal fortitude”? [7:03] A world view, a set of behaviors, and a skill set: It’s all in how you implement it. [7:55] The Trifecta: Need, Pain, and Opportunity. [11:12] Service, training, staff, and food: How to be a trailblazer in the restaurant industry. [13:40] Messaging: the role of authenticity in trailblazing. [15:03] The power of clarity: why understanding the nature of your decisions matters. [20:00] The lens of intention: positioning yourself to make critical decisions. [22:55] Humility in action through the good times and the bad. [27:30] The Chutzpah Mentor: The story of Ruth’s Chris Steakhouse [29:10] How to Return a Tire to Nordstrom: An Exceptional Tale of Chutzpah in Service [32:25] Remembering the value of your impact. To learn more about Mason Harris, visit https://www.thechutzpahguy.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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

When I think about Mark Birnbaum, I think about the word cool. This dude has 50,000 followers on instagram, his trendy restaurants have lines out the door nightly and celebrity investors dump boat loads of cash into everything he creates. But, at his core, he's a restaurateur, just like you and me. And his path to success was formulaic and well thought out. In today's episode Mark shares the formula he used to build a restaurant that doesn't follow trends, it creates them. TIME-STAMPED SHOW NOTES: [2:25] After-Prom King: Hustling cool through school. [4:30] Finding gusto through tragedy. [6:41] Higher margins, and better experiences: An innovative one-stop experience. [12:50] The essential elements of cool: Good food, good service, good vibe. [14:51] Design is everything: Creating the perfect vibe. [18:05] Determining success: When you know something is or isn’t working. [22:00] Lessons from the pandemic: What Catch did differently. [25:30] How to make it in the restaurant industry: The reality of success. [29:35] Less is more: Knowing how to spot a good deal. [31:43] The recipe for getting where you want to go in the hospitality industry. For more on The Catch Hospitality Group go to https://catchhg.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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

To call Paul Pruitt a restaurant consultant fails to describe who he is and his contributions to our industry. Paul is a hospitality futurist who, in the 10 years I've known him, has predicted every major evolution that our industry has faced. Today Paul and I chat about the present and the future of our industry and how holistic hospitality could be the solution to all that ails us. TIME-STAMPED SHOW NOTES: [2:30] Catching rising stars: [3:58] Kickin' it New School: It's not always about reinventing wheels. [6:25] The importance of exploring what you can control, what you cant, and what will last. [10:19] Horrible cupcakes on beautiful plates: The value of The Fun Sponge [14:45] Tempering the algorithm: The balance contemporary thinking and innovation [18:40] From concept to execution: Leaning into process, building a foundation, and creating cooperation. [20: 40] Scaling a business is easy. Scaling culture is hard. [26:17] Holistic thinking: Embracing a nonbinary perspective in your business. [30:27] Exploring shades of grey: appreciating nuance, and refusing black and white decisions. For more on New School go to http://newschoolconsulting.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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Today, Olo is a billion-dollar company with a captivated audience of restaurateurs excited about the future of restaurant tech. But the story of Olo and its founder, Noah Glass, is far from an overnight success. Noah has spent the last 16 years evangelizing the merits of restaurant tech to an industry unwilling to change. But he never lost hope and he never gave up. And I can only imagine that a man with that kind of vision and that kind of fortitude must have a clear vision of what’s coming next for all of us. Today we talk about the future of restaurants and restaurant tech. TIME-STAMPED SHOW NOTES [2:25] The ripple effect that planted a seed: Lessons learned from Silicon Valley [5:11] Finding the courage: seizing the opportunity to realize a vision [8:38] Evolving an ideology: rallying the troops and doing good while doing well. [11:50] Evolving a leader: the challenges of scaling and having faith in your partners and values. [16:38] How one restaurant Dallas, TX changed Olo’s framework. [22:08] Embracing the Digital Age: Is the industry backsliding as we lean into tech? [24:20] Imagining the future of the restaurant industry: [27:25] Turning the tables: The kind of restaurant Noah Glass would open. [31:15] The North Star metric: Customer lifetime value and what it means for your restaurant. That's Noah Glass. For more on OLO visit https://www.olo.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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Over 100,000 restaurants were lost in the pandemic and there's so much we can learn from that. But there are also organizations that thrived during the pandemic. What did they do differently? What did they see that so many didn't? Today we chat with Joth Ricci of Dutch Bros who saw opportunity in tragedy and used the pandemic as a catalyst to build the coffee shop of tomorrow, today. TIME-STAMPED SHOW NOTES: [2:38] Cutting teeth: lessons from and starting over and building from the ground up. [4:28] Starting something with nothing: What defines a successful founder. [5:20] Strategic planning, discipline, and defining yourself. [6:43] Exploding the brand: Staying true to core values. [7:40] The secret sauce: Ignoring the shiny light, keeping it simple, and being the very best at what you do. [9:20] Examining Dutch Bros.: opportunities in technology, operations, leadership,  and marketing. [11:01] Achieving traction: setting the runway and hitting the ground running. [12:23] Seizing The Great Pandemic Opportunity: putting rubber to the road when everything else stopped. [14:32] Becoming a better leader: managing emotion in chaos, gaining perspective, and setting an example. [17:53] Companies as a classroom: building teams through the lens of education [18:22] Dutch Bros. 2.0: plowing into digital connection. [20:07] Building a data-driven business: understanding your customers' journey. [22:43] Be good at being who you are: the value in rejecting trends that don't serve your service model. [24:34] You can't be all things to all people. [25:54] Being big and being small: staying connected through community. [27: 56] Baking social impact into the fabric of your business. [29:44] Stay true to yourself, communicate who you are, and remember that service always wins. For more on Dutch Bros., visit www.dutchbros.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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

In episode 149 of FULL COMP, Josh talks to celebrity chef Tim Hollingsworth of Odium in Los Angeles about the lessons he learned during Covid as well as the evolution of his own restaurant as he incorporates fresh lessons into a fresh start.  Join us as Tim explains what he's discovered about the impact of creating buy-in among staff, building great teams, and creating lasting and memorable experiences. TIME-STAMPED SHOW NOTES: [1:54] Today's topic: What would you do differently if you could take the lessons Covid gave you forward? [2:30] Lessons from The French Laundry with Tim Hollingsworth [4:14] Why your philosophy matters, and how to build a team that buys in, and what makes a great working environment. [6:12] Creating great culture: valuing balance and employee wellness to create great customer experiences. [9:28] Your Restaurant 2.0: finding opportunities to change for the better. [10:23] Understanding your clientele and how to serve them. [12:12] The responsibility of training for success, focus, and cohesion. [14:36] Restaurant concepts: using experience as inspiration. [16:50] Storefronts: Are they the move? Pros and cons of brick and mortar. [18:03] Celebrity Chefdom: choices that create celebrity status. [21:36] How to know when it's time to grow: what matters and what doesn't. [26:03] Making conscious decisions: advice from a celebrity chef on defining the worth of our industry. For more on Tim Hollingsworth, visit timothyhollingsworth.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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Here's what we're tackling in Season 6 of FULL COMP! ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

In this quick recap we highlight some of our favorite moments from Season 5 of FULL COMP. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

"It'll all your fault." You hear those words internally every single day. I think we all do. We run at such a quick pace that there's rarely time to celebrate the wins as we run from problem to problem. But there's good news on the other side of that coin. David Scott Peters believes that in owning our role as owners and operators we can become the solution to every problem we face and today he lays out a clear path to delegate, manage operators and create accountability within our teams. You can pick up his book The Restaurant Prosperity Formula wherever books are sold. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

I was raised in this industry.  For over a decade, I ran my restaurants the way I was taught to run other people's restaurants. I led my teams the way others had led me. And I never questioned it. Until one day I did...and a whole new world opened up before my eyes. But what if you never got that education?  Andrew Dana is an incredibly successful restaurateur sitting on over half a dozen locations and the dude had absolutely no operational experience prior to opening his first restaurant. He just did what he thought was right and follow his gut instincts. Today we go through how an industry outsider is changing the way we should all look at our restaurants and our industry. For more on Call Your Mother go to https://www.callyourmotherdeli.com ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls