Recent Episodes

Jan. 22, 2021

Leading By Example: Chef Greg Baxtrom of Olmsted

Some of the most inspiring things to come out of the pandemic have been the unexpected acts of heroism we've seen within our indu…

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Jan. 19, 2021

Mindful Management as a Catalyst for Growth: Andy Hooper of &pizza

As a leader, it takes courage to experience a problem and then chart the new course to remedy it. Vision is required to see that …

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Jan. 15, 2021

The Keys to Expansion During a Pandemic: Justin Rosenberg of Honeygrow

So many of us were unprepared for the struggles we'd experience in 2020. Justin Rosenberg of Honeygrow was well prepared for any …

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Jan. 12, 2021

The New Breed of Restaurateur: Camilla Marcus of West~Bourne

Cross-training to composting, there's a new breed of restaurateur out there. They're leveraging the newest restaurant tech and st…

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Jan. 8, 2021

Lessons In Leadership: Howard Solomon of Solomon 2.0

I am not a great leader but I certainly aspire to be one and I've gotta believe that's half the battle. Any improvements I've mad…

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Jan. 5, 2021

The Future of Food Media: Antonio Diaz of Life & Thyme

Today, I might come off as a little hypocritical. I've had the good fortune of having my brands grace the pages of almost every f…

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Recent Blog Posts

A Life of Service

“We make a living by what we get. We make a life by what we give.” - Winston Churchill   I am proud of our industry. Hospitality is f…

The Mystery of Margins

I can’t be the only person who opens up their P&L, not realizing I am holding my breath. I wonder how many other businesses feel that as visce…

Work Life Balance vs. The Restaurant Industry

Hi, I’m Josh. Hello Josh.  And I am a workaholic. Or maybe let’s say I “was” a workaholic. I have spent all of my adult …

About the Host

Josh Kopel

I walked the path for over 20 years. I started as a Busser, worked my way to Barback, then to Bartender to Bar manager to General manager to Owner/Operator. I’ve run everything from dive bars to fine dining restaurants and everything in between. I’m one of the lucky restaurateurs that’s made it. Not only do I have a successful, profitable and award winning restaurant but I also have the most luxurious possession a restaurateur can have: time. Time to spend with my family, time to focus on my health and time to help folks just like myself.

I love this industry and I love the people in it. The joy as I experienced by serving my community as a restaurateur has been completely eclipsed by the satisfaction I get from helping fellow restaurateurs build better businesses and lives for themselves. Whether you need bailing out or building up, I’m here to help