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Josh Kopel

Million Dollar Restaurant
Michelin-Rated Restaurateur
Josh Kopel is a restaurateur, tech pioneer and content creator. Born in Baton
Rouge, Louisiana, the spawn of bootleggers and retail giants, he was bred
for the hospitality industry. Throughout Kopel’s 20+ year career in hospitality
he has managed venues ranging from the Alligator Bayou Bar, located on
Alligator Bayou Road, seated on Alligator Bayou (it was exactly how you’re
picturing it in your mind) to the hottest Hollywood nightclubs, bars, and ultralounges
(far less glamorous than you’re picturing it in your mind).

Kopel went independent in 2010, opening his first concept Five0Four, a
New Orleans-inspired bar, on the Walk of Fame in the heart of Hollywood.
In subsequent years, he would open the Michelin-rated fine dining concept,
Preux & Proper as well as South City Fried Chicken, voted the best fried
chicken in Los Angeles by LA Weekly. Despite his success, he saw foundational
issues within the industry and set out to fix them himself.

In 2018, Kopel founded FLO Hospitality Solutions, a company solely
focused on leveraging tech to bring more humanity to the customer service
experience, not less. His first product, FLO, launched in 2019 offering an allin-
one communication solution for restaurants.
In 2020, the pandemic offered another opportunity for Kopel to serve the
industry. In response to the devastation he saw, Josh created FULL COMP
and Restaurant Marketing School, seeking out thought leaders from within
and outside of the hospitality industry, using their wisdom to help the
restaurateurs survive the present and thrive in the future.

Today, Kopel is on a mission to share his story, the lessons he’s learned along
the way and the wisdom he’s collected from mentors like Brooke Williamson,
Curtis Stone, Seth Godin, Will Guidara, Jon Taffer, Jet Tila, Grant Cardone,
Nina Compton, Robert Greene and Andrew Zimmern.
There is a proven recipe for success in the restaurant business and Josh
shares it freely with the industry.
Kopel’s varied interests and talents have landed him several positions of
influence including his current role as President of the California Restaurant Association.