Office Hours: Stop Fixing Symptoms — The Real Reason Restaurants Burn Out

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 break down a problem I see all the time in our industry: identity drift. When your purpose, priorities, and daily practices stop lining up, the entire business starts to wobble. I walk through the identity compass and show how it helps you get centered again so you can make decisions that actually move the restaurant forward. If you feel pulled in a hundred directions or unsure why your growth has stalled, this conversation will help you refocus on what matters and clear out the noise holding you back.  TakeawaysYour purpose isn't a tagline. It's a compass for every decision.Priorities reveal your real beliefs; budgets and calendars are your true mission statements.What you invest in is what you believe.The real mission statements are lived through repetition.Burnout isn't caused by effort, it's caused by confusion.Alignment gives your effort direction.Start by writing your restaurant's one line purpose.Audit your spending to match your purpose.Add a branch head question for pre-shift lineups.Eliminate one tactic that isn't serving your compass.Chapters00:00 Introduction to Full Comp and AI Toolkit01:55 Understanding Identity Drift in Restaurants05:45 The Identity Compass: Purpose, Priority, and Practice07:34 Practical Steps for Realignment and ImprovementIf 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.

What if the only way to build a restaurant worth running was to make it fun—even in crisis?Andy Shallal didn’t set out to be a restaurateur. He left a stable path in medical science, waited tables to get by, and discovered something powerful: hospitality could be a vehicle for joy, justice, and deep human connection.In this episode, Andy shares how he built Busboys and Poets into a mission-driven brand that prioritizes people over profits—and why “fun” is his north star, even through economic collapse and a global pandemic. We get into the power of quitting the wrong path, how food becomes a spiritual force, and why transparency and storytelling matter more than ever.If you’ve ever wondered whether restaurants can still change lives, this conversation is your answer.To learn more about Busboys and Poets, visit busboysandpoets.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 PodcastsRestaurant expert videos & webinars

World-famous restaurateur Will Guidara is back with his latest project — and it’s not a restaurant, it’s a book. Will was made famous by the over the top service he provided at Eleven Madison Park and, as it turns out, there was a method to the madness.In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations.Be sure to pick up a copy of Will’s book, “Unreasonable Hospitality”, when it releases on October 25th._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 PodcastsRestaurant 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 dig into one of the toughest parts of leadership: firing. I explain why it isn’t a failure but a form of maintenance that protects your team, culture, and long-term success. You’ll learn how to identify performance issues early, make fair and informed decisions, and create a system that supports accountability without losing empathy.  TakeawaysFiring should be seen as maintenance, not failure.Keeping mediocre managers can be more costly than firing them.Performance management is about diagnosing issues before dismissing employees.Not every performance problem is a people problem; sometimes it's about systems.Clarity, capability, and care are key factors in employee performance.Firing protects standards and culture, not just punishes individuals.Every firing should lead to a review and improvement of systems.Documenting what broke helps prevent future issues.Refining roles is more important than simply refilling them.Share insights about firing practices to help others in similar situations.Chapters00:00 Introduction to Restaurant Success Strategies01:02 Understanding Employee Performance Management05:44 Implementing Effective Firing PracticesIf 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.

What if the stable path isn’t the right one?Mohammad Farraj was on track to be a trauma surgeon. Instead, he left medicine to launch a taco truck—against family expectations, cultural pressure, and common sense. That truck became Talkin’ Tacos, a fast-casual franchise now operating in seven states.In this episode, Mohammad shares what pushed him to walk away from a “safe” life, how a teenage TikTok creator sparked their first viral moment, and why obsessing over experience—not just food—created a brand that keeps growing.This is for any operator who’s ever felt the pull to start over and build something real.To learn more about Talkin’ Tacos and their nationwide expansion, visit talkintacos.net._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 PodcastsRestaurant expert videos & webinars

What if your $10 chicken taco isn’t competing with food—it’s competing with feeling?Matt Egan didn’t just open restaurants—he staged immersive experiences. Drawing from a background in film, Matt treats each concept like a set, every server like a character, and every moment like a scene that should stick with you.In this episode, we unpack how he turned storytelling into a competitive edge, why throwaway content kills brands, and the real reason legacy restaurants in L.A. are closing.This is for operators who feel like the work is great but still getting ignored—and are ready to turn their restaurant into a platform for emotion, identity, and belonging. Because when the product is an experience, the margins are in the meaning.To explore his concepts, visit https://www.mirate.la/_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 PodcastsRestaurant 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 dive into one of the most overlooked parts of running a successful restaurant—the lease. I explain how rent isn’t just an expense but a performance metric that can shape your entire business. You’ll learn how to negotiate from a position of strength, build better relationships with landlords, and know when walking away is the smartest move for your bottom line.  TakeawaysYour lease can bankrupt you while you're succeeding.Treat rent as a performance metric, not a bill.Negotiate from proof, not panic.Investors don't ask for discounts, they ask for upside.A bad lease with great sales is just a trap.Know when to walk away and leave rich.Highlight every clause that changes over time.Schedule a lease review with your accountant, not your landlord.Your landlord is your most dangerous business partner.Share this with an owner still negotiating like a tenant.Chapters00:00 Introduction to Restaurant Success Strategies01:52 Understanding the Lease as a Business Tool05:39 Negotiation Tactics for Restaurant OwnersIf 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.

What happens when the dream starts to feel like a trap?For Paul Denamiel, chef-owner of Le Rivage, the pandemic forced a reckoning. After decades of nonstop hustle—no days off, total immersion—he finally stepped back…and liked what he saw. Time with his wife. Peace. Clarity. And the terrifying realization that maybe, just maybe, the restaurant didn’t need him anymore.In this episode, Paul opens up about the drug of service, the grief and growth that followed his father’s passing, and how he learned to run a restaurant without sacrificing himself in the process. He shares how failure shaped his business chops, why he rejected the spotlight even after working at Le Cirque, and how it feels to finally find someone worthy of taking the reins.This is for every operator wrestling with legacy, identity, and the cost of doing it all.To learn more about La Rivage, visit lerivagenyc.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 PodcastsRestaurant expert videos & webinars

What if your biggest failure was the reason your next move actually worked?That’s the story of Henry Rich—former candy entrepreneur turned neighborhood restaurateur—who’s spent the last 15 years building one of Brooklyn’s most beloved hospitality groups. He didn’t start with a restaurant pedigree or investor backing. He started with recession scars, a cheap lease, and a gut-level belief in community over concept.In this episode, Henry unpacks how early failure gave him an “unfair advantage,” why occasion matters more than aesthetic, and the brutal economics of opening restaurants in 2025. We get into unit economics, location strategy, and why most restaurateurs are scaling too fast—and paying for it later.This is for operators who’ve been burned, who are building back, or who are trying to play the long game in a short-term world.To learn more about the Oberon Group and their work in Brooklyn and beyond, visit theoberon.co._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 PodcastsRestaurant 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 dig into how smart menu design can completely transform your restaurant’s performance. I explain how structure, storytelling, and price positioning shape the guest experience and directly impact profitability. You’ll learn how to streamline decisions, highlight your most profitable items, and turn your menu into one of your most powerful marketing tools. TakeawaysStructure is key to a profitable menu.Cutting choices, not items, improves decision-making.Menus should guide the guest's journey logically.Price positioning enhances perceived value.Storytelling in menu descriptions increases sales.Emotional language resonates more than technical jargon.Observing guest behavior can identify menu choke points.Clear section headings improve menu navigation.Pricing anchors make items feel more affordable.Redesigning menus can reduce decision time.Chapters00:00 Introduction to Restaurant Marketing Masterclass01:02 Understanding Menu Structure for Profitability03:17 Designing Menus for Decision Efficiency05:12 The Importance of Price Positioning06:11 Crafting Emotional Menu Descriptions07:38 Actionable Steps to Improve Your MenuIf 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.