The meez Podcast

#101.Josh sits down with chef Dan Kluger (Loring Place, Greywind) for a candid conversation about the evolving dynamics of professional kitchens, and what it really takes to lead with both creativity and clarity. Drawing from decades of experience at restaurants like Tabla, ABC Kitchen, and beyond, Dan shares hard-earned insights into how kitchen culture has shifted and why communication, structure, and empathy are more important than ever.The discussion dives deep into the ways social media has changed the expectations of diners and chefs alike, and how modern culinary leadership requires a balance of precision, patience, and purpose. Dan reflects on lessons learned from mentors like Floyd Cardoz and Tom Colicchio, and how they influenced his approach to flavor, staffing, and staying grounded.Josh and Dan also explore what it means to create systems that empower teams, how to manage emotional regulation in high-stress kitchens, and the pursuit of flow state—the elusive zone where creativity and execution align. They touch on rising food costs, the realities of running a business in today's restaurant economy, and Dan's experience writing a cookbook as a way to connect his personal journey with the broader culinary community.Links and resources

#100.In this episode,  Josh sits down with acclaimed chef and pastry talent Shawn Gawle—owner of the newly opened restaurant, Camaraderie, in Houston.Josh and Shawn delve into the complex dynamics of leadership in high-pressure kitchens, exploring how early culinary experiences influence career paths, the role of mentorship in professional growth, and the creative challenges of transitioning from savory cooking to pastry. Throughout the conversation, Shawn shares what inspired him to build a restaurant culture rooted in respect, curiosity, and collaboration. He talks openly about moving beyond rigid hierarchies, empowering young cooks through mentorship, and fostering environments where creativity can thrive without fear. The discussion also covers the often-overlooked side of restaurant operations, from teaching financial literacy and budgeting to promoting transparency and communication as tools for long-term sustainability.Rounding out the episode, Josh and Shawn dive into the nuts and bolts of running a modern kitchen—how to balance seasonal menus with consistency, make thoughtful hiring decisions, and build small but mighty teams.Links and resources

#99.In this episode, Josh sits down with Chad Brauze, Culinary Director at Sweetgreen, to unpack the complex world of culinary leadership in the fast-casual space. Chad shares fascinating insights into Sweetgreen's collaborative recipe development process—from initial concept ideation to rigorous testing and market launches. Listeners will get an exclusive glimpse into how culinary teams navigate the tension between boundless creativity and real-world operational constraints, with Chad revealing the surprising data-driven approach that shapes every delicious menu decision. Chad discusses the evolution of the innovative Ripple Fry and takes listeners behind the scenes of Sweetgreen's Infinite Kitchen experience, demonstrating how principles from fine dining can elevate fast-casual offerings. Josh and Chad examine the delicate balance between flavor profiles and economic considerations, highlighting how successful culinary leadership requires both artistic sensibility and business acumen.Links and resources

#98.Fred Castellucci, CEO of Castellucci Hospitality Group, joins Josh on The meez Podcast to share the extraordinary journey from his family's modest beginnings to building one of the most celebrated restaurant groups in Atlanta.In this episode, Fred opens up about growing up in his father's restaurant, the devastating loss that led his family to start over in Georgia, and how those early challenges shaped his approach to leadership and hospitality. He shares lessons from turning around failing locations, building unique concepts like Iberian Pig and Mujo, and creating lasting impact in local dining scenes one guest at a time.Josh dives into the world of restaurant entrepreneurship as Fred reveals how a delicate balance of passion, innovation, and family dynamics became the foundation of his success. He discusses how Japanese cultural influences transformed his culinary perspective, why guest satisfaction is the company's most important KPI, and how creating memorable experiences is key to customer loyalty.Fred also offers candid insight into the complexities of scaling operations without losing quality or identity. He shares practical strategies for leading through uncertainty—especially during the pandemic—and explains why decisive action, structured creativity, and honest feedback loops are essential to long-term growth.Links and resources

#97.In this deep-dive episode, Josh sits down with Alex Sambvani to explore how AI is revolutionizing customer experiences in the restaurant industry. Alex shares valuable insights from his work at Slang and draws parallels to his time at Spotify, highlighting how personalization drives engagement across different sectors. They delve into the distinction between conversational and agentic AI, with Alex dispelling common misconceptions while emphasizing that well-implemented AI enhances rather than replaces human connection in hospitality settings.Josh and Alex move from theoretical to practical as they explore how AI integration with restaurant systems can leverage data to personalize guest experiences, streamline operations, and ultimately drive business growth. Alex's enthusiasm for natural voice interactions and conversational design reveals a future where technology transparently serves both businesses and customers, creating seamless experiences that feel intuitive rather than intrusive.Links and resources

#97.This week on The meez Podcast, host Josh Sharkey sits down with Rachael Nemeth, CEO and co-founder of Opus, for a candid and insightful conversation that challenges outdated ideas about restaurant training and explores what truly drives team performance, profitability, and sustainable business growth. Drawing on her early experiences in bakeries, fine dining, and building an ESL training tool for restaurants, Rachael shares how these foundations led to Opus's broader mission: empowering the deskless workforce through goal-based, interactive, and micro-training. She argues that the traditional “train everything upfront” model is not only inefficient, but actively harms productivity and retention. Instead, she advocates for contextual, real-time learning that evolves alongside your business, focusing on skill application, behavior change, and coaching over memorization.Throughout the episode, Josh and Rachael explore how great training starts with clear goals and ends with measurable outcomes, emphasizing the importance of content that mimics familiar formats like social media to boost engagement. They unpack the psychology of goal setting and knowledge retention, the value of tools like AI, Loom, video, and Scribe, and why perfection in training content can often be the enemy of progress.Links and resources

#95.In this episode of The meez Podcast, Josh Sharkey sits down with Ben Pryor, a former restaurant operator turned tech leader at Fourtop, to explore the real-world impact of AI in the hospitality industry—and why it should empower teams, not replace them.With more than 30 years of experience running restaurants like Noodles & Co., Brinker, and Dewey's, Ben brings a sharp operator-first perspective to restaurant innovation. He unpacks his concept of “augmented intuition”—a rebrand of AI that's rooted in support and empowerment rather than substitution—and shares how technology can be used to enhance human decision-making across teams. From simple tools like Expensify to AI-powered note-taking apps, he breaks down the systems that have helped streamline his own day-to-day work.Josh and Ben also dig into the intersection of technology and hospitality, talking through why investing in people and processes is still critical, the role of friction in the guest experience, and the operational challenges restaurants face when integrating new tech. They explore the importance of service in shaping memorable dining experiences, what scalable leadership really looks like, and how restaurant teams can take ownership of their internal systems and data.This conversation is a must-listen for anyone thinking critically about the future of hospitality—whether you're navigating AI tools, building smoother workflows, or trying to create a seamless experience for both staff and guests.Links and resources

https://www.youtube.com/watch?v=jR1hMlmuFNA&t=1sToday, we're highlighting Josh's appearance on a standout episode of Digital Hospitality with host Shawn Walchef. They explore the power of storytelling in business, the surprising ROI of podcasting, and the evolving world of restaurant tech. From menu engineering to system integration, the conversation dives deep into the real-world challenges restaurant owners face—including the lessons that only come through failure. Josh also speaks candidly about the value of mentorship and offers actionable advice for aspiring restaurateurs—focusing on what truly drives success: profitability, innovation, and the ability to adapt in a fast-changing industry.Links and resources

#94.In this powerful episode, we sit down with Josh Kopel, restaurateur, consultant, speaker, and former President of the California Restaurant Association, whose story is one of transformation, from building a multimillion-dollar restaurant empire in Los Angeles to rethinking the way hospitality businesses are built and run.Kopel is best known for founding a Hollywood bar that became a local legend, launching a Michelin-awarded fine dining restaurant, and building an award-winning fast-casual brand. But by early 2020, he was burned out. With the pandemic looming, Josh sold everything—not as an exit, but as an evolution.What came next was FULL COMP, a podcast born out of a commitment to rebuild the industry from the inside out. Paring his own experience with candid conversations with industry legends, Josh codified the systems, strategies, and stories that drive long-term success in hospitality. Those insights became the Restaurant Scaling System: a step-by-step framework helping restaurant owners regain control, increase profits, and build businesses that don't burn them out.In 2025, Josh launched the 5-Day Restaurant Profitability Masterclass—a free, high-impact crash course that distills decades of lessons into five focused sessions. It's not theory; it's a practical blueprint for restaurateurs ready to stabilize their operations, grow sustainably, and finally enjoy the freedom they've earned.During the episode, Josh shares valuable insights on understanding customer needs, the power of teaching over doing in consulting, and effective strategies to boost profitability through targeted marketing and customer engagement. He also discusses the concept of product-market fit and how restaurants can harness AI to streamline operations and enhance efficiency. Links and resources

#93.In this episode, we explore how hospitality is evolving at the intersection of tradition and technology—through the lens of one of the industry's most influential entrepreneurs. Ben Leventhal, Co-Founder of Eater and Resy and now Founder of Blackbird Labs, shares his journey from media to tech and the lessons he's learned along the way. He reflects on the importance of brand identity, the power of storytelling, and the real challenges restaurants face in marketing, management, and scaling.Ben also examines why traditional loyalty programs often fall short and how platforms like Blackbird are reimagining loyalty to strengthen guest relationships and return personalized hospitality to the spotlight. He discusses how feedback can be used to reinforce a brand and build lasting connections, positioning loyalty as a vital part of a restaurant's identity.A central theme is the inclusion of restaurant staff in the loyalty ecosystem—creating a more connected, empowered team and elevating the guest experience across the board.Links and resources

#92. We're kicking off Season 3 of The meez Podcast with an inspiring conversation about resilience, reinvention, and really good ice cream. In this episode, Josh sits down with Jackie Cuscuna and Brian Smith, the founders of Ample Hills Creamery. Jackie and Brian share candid insights on what it takes to start over in the food industry, the lessons they've learned about business and creativity, and how they're keeping the magic of Ample Hills alive. They reflect on the highs and lows of entrepreneurship, from expansion struggles to the realities of bankruptcy. The pair also explores the importance of quality control, strategic partnerships, and storytelling in branding. Plus, offer insights into developing new food concepts and their unexpected pivot from ice cream to chicken wings.Whether you're an entrepreneur, or just someone who appreciates a great comeback story, this is one episode you don't want to miss.Links and Resources:Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezVisit the Ample Hills Creamery Website: https://amplehills.com/homeChapters:00:00 The Ice Cream Dream Begins03:05 Crafting the Perfect Ice Cream05:59 The Art of Flavor Creation08:57 Behind the Scenes of Ample Hills11:59 Innovations in Ice Cream Making14:56 The Business of Ice Cream17:53 Lessons Learned and Future Plans22:52 Quality Control and Consistency in Ice Cream Production24:23 The Journey from Neighborhood Shop to Scaling Up26:28 The Role of Partnerships and Opportunities in Growth28:44 The Impact of Disney and Celebrity Endorsements33:20 The Rise and Fall: Navigating Success and Bankruptcy42:04 Reinventing the Brand: From Ice Cream to Chicken46:52 Creative Ideation: The Process Behind New Concepts

This week, we are excited to bring you an episode from The Pre-Shift Podcast hosted by DJ Costantino, where our host, Josh Sharkey, was as a guest.Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.This episode of the Pre Shift Podcast focuses on Josh Sharkey, the founder and CEO of meez, an innovative recipe tool and culinary operating system. Josh shares his journey from a Michelin-starred chef to a tech entrepreneur. He discusses the motivation behind creating meez, driven by the loss of his recipe notebook and the need for a specialized tool for culinary professionals. Throughout the conversation, Josh elaborates on the challenges faced in transitioning to tech, the features of meez that enhance operational efficiency, and how it serves chefs and restaurant operators in maintaining consistency and profitability. Sharkey also highlights the importance of empowering teams with the right tools and maintaining a clear vision in business. Tune in for practical advice, real stories, and valuable insights into bridging creativity and profitability in the restaurant industry.00:00 Introduction and Insight00:29 Meet Josh Sharkey01:21 The Birth of meez03:03 Challenges and Solutions05:42 Building the Company08:30 Data and Recipe Management22:47 Team Empowerment and Retention27:12 Leadership and Vision38:36 Exciting Developments40:10 Conclusion and Farewell

We are delighted to present part two of the two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our CEO, Josh Sharkey, was featured as a guest.In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his conversation with Josh Sharkey, diving deeper into the intricacies of recipe development and management. From the inception of meez to the dynamic nature of ingredient sourcing and climate impact, they explore the essential role of precision in culinary artistry. Discover the behind-the-scenes journey of transforming traditional practices into innovative solutions that revolutionize the way chefs approach recipe creation and execution.Josh Sharkey - CEO & Co-Founder, meezThe founder and CEO of meez, Josh Sharkey is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (Oceana, Tabla, Bouley, Cafe Gray). After more than a decade cooking in Michelin-starred restaurants, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following over two years of development. During the pandemic, Sharkey used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds going towards restaurant relief. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. www.getmeez.comWhere to find Simon Zatyrka: WebsiteInstagramLinkedInWhere to find Culinary Mechanic Podcast:WebsiteYouTubeSpotifyAppleWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter

We are delighted to present part one of a two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our CEO, Josh Sharkey, was featured as a guest. Join host Simon Zatyrka on the Culinary Mechanic Podcast for an insightful conversation with Josh Sharkey, founder of meez, a revolutionary software transforming recipe management and restaurant operations. From his humble beginnings cooking at home to becoming a celebrated chef, Josh shares his journey through the culinary world and the unexpected twists that led him to entrepreneurship. Discover how a relentless pursuit of excellence and a passion for innovation shaped Josh's career, offering valuable insights for aspiring chefs and entrepreneurs alike.Where to find Simon Zatyrka: WebsiteInstagramLinkedInWhere to find Culinary Mechanic Podcast:WebsiteYouTubeSpotifyAppleWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter

#91. In this episode of The meez Podcast, we chat with Kristen Hawley, a renowned journalist in restaurant technology, founder of the acclaimed newsletter Expedite, and cohost of the podcast, The Simmer. Kristen shares her journey into the restaurant tech space, reflecting on the early tech boom and her role in documenting its growth. We delve into the challenges and opportunities in restaurant tech, from the differences between consumer-facing tools and back-office systems to the surprises and emerging trends she's observed over the past year. Kristen also discusses what she's most excited about for the future, including new additions to the tech stack and the ongoing influence of tools like AI.Throughout the conversation, Kristen provides thoughtful insights on measuring success, her hopes for deeper industry conversations, and what consolidation could mean for the future of restaurant technology. Whether you're in hospitality, tech, or just curious about the intersection of the two, this episode offers a fascinating look into the world of restaurant innovation.Where to find Kristen Hawley: WebsiteInstagramLinkedInTwitterWhere to find Expedite:WebsiteWhere to find The SimmerAppleSpotifyWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:45): How Kristen became passionate about restaurant tech(06:08): Acute memories of the restaurant tech boom(11:33): Kristen's role and impact in the industry as a journalist(15:47): How Kristen measures success(18:03): What Kristen wished more people would ask her(24:10): Consumer-facing tech vs back office tech(26:20): What surprised Kristen during the last year(30:45): Speculation of future consolidation(33:17): New parts of the tech stack emerging(37:58): QR Codes(39:30): What Kristen is most excited about regarding restaurant tech

#90. On this episode of The meez Podcast, host Josh Sharkey sits down with Eric and Bruce Bromberg of Blue Ribbon Restaurants. For over 30 years, Eric and Bruce Bromberg have been redefining what it means to offer a neighborhood dining experience. They've expanded from their original SoHo location to culinary hotspots in New York, Las Vegas, Los Angeles, Miami, and Nashville.In this episode, the Bromberg brothers share the secrets behind their enduring success: creating spaces without boundaries, building a team that feels like family, and staying inspired by the neighborhoods they serve. They reflect on how they've grown a restaurant group where 12 of the original 15 employees are still key contributors—and what it takes to foster that kind of loyalty and passion in a notoriously tough industry.Where to find Blue Ribbon Restaurants: WebsiteInstagramTwitterYouTubeWhere to find Eric Bromberg:InstagramLinkedInWhere to find Bruce BrombergInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:27): A valuable piece of advice Josh received from Bruce and Eric(15:18): How Eric and Bruce deal with mistakes(21:59): The biggest difference in Blue Ribbon today vs. when it began(24:41): The excitement of Blue Ribbon staying open late(32:54): How did the sushi restaurant begin?(52:55): Takeaways Bruce and Eric received from opening their restaurants(1:06:41): Does Blue Ribbon mean the same thing to Eric & Bruce as it did in the beginning?(1:12:51): What's next for the Bromberg brothers?

#89. On this episode of The meez Podcast, host Josh Sharkey sits down with Troy Hooper, a seasoned hospitality consultant, Founder & CEO of Kiwi Restaurant Partners (KRP) and Nurish, Founder of SNDWCH, CEO of Pepper Lunch, and the host of The Pineapple Perspective Podcast. Troy begins the episode with how he strategically blocks off his time to balance priorities and dives into the fascinating twists and turns of his diverse career journey.Josh and Troy discuss the unique concept behind Pepper Lunch and explore the benefits of outsourcing high-quality prepped ingredients. Finally, Troy talks about his podcast, The Pineapple Perspective, and leaves listeners with insightful closing advice for navigating the hospitality industry.Whether you're in foodservice or just love a good entrepreneurial story, this episode is packed with inspiration and actionable takeaways!Where to find Troy Hooper:InstagramLinkedInWhere to find Pepper Lunch:WebsiteInstagramLinkedInTikTokFacebookTwitterWhere to find Kiwi Restaurant Partners:WebsiteLinkedInFacebookWhere to find Nurish:WebsiteWhere to find SNDWCH:WebsiteInstagramYouTubeTwitterFacebookWhere to find The Pineapple Perspective Podcast: SpotifyAppleYouTubeWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:01): How Troy blocks off his time(13:33): Troy's diverse career journey(24:16): Pepper Lunch(33:59): Outsourcing high quality prepped ingredients(50:20): The Pineapple Perspective Podcast(54:30): Troy's closing advice

#88. This week on The meez Podcast, Josh Sharkey sits down with Michael Jacober, the multifaceted entrepreneur behind Blanket and Jacobs Franchise Partners. In this episode, Michael opens up about his journey, sharing how his diverse background and early experiences with grief have shaped his perspective. He discusses his refusal to let past traumas define him, choosing instead to focus on building meaningful relationships and impactful businesses.Michael also delves into the origins of his company, Blanket, and how it reflects his commitment to thoughtful design and functionality. You'll hear how he balances multiple projects simultaneously and the vision behind his new venture, Jacobs Franchise Partners, with his partner Andy Jacobi. Whether you're an aspiring entrepreneur or someone seeking inspiration, Michael's story is a powerful reminder of the strength found in vulnerability and the value of leading with purpose.Where to find Michael Jacober:InstagramLinkedInFacebookWhere to find Blanket:WebsiteWhere to find Jacobs Franchise Partners:WebsiteLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Coffee, yes or no?(07:11): Michael's diverse background and experience with grief(16:32): How Michael refuses to let past traumas shape his identity(23:52): How Michael and Josh first crossed paths(26:44): Gladys Caribbean Kitchen(34:37): The inception of Michael's current company, Blanket(51:12): Bridging art and commerce(56:23): How Michael manages multiple projects at once(1:05:37): Jacobs Franchise Partners

#87. In this episode, we sit down with Michel Falcon, restaurateur, author, and keynote speaker, to explore his journey from launching the first Brasa location to building a brand synonymous with Peruvian flavor and excellence. Michel shares insights from his early days opening store number one, securing his first investor, and considering private equity funding.Drawing from his time at 1-800-GOT-JUNK?, Michel reveals how principles like Talent Density and the Traffic Light Model shape his approach to scaling Brasa and developing a winning team culture. We also dive into Brasa's unique hotline, and the secrets of Peruvian cuisineFinally, Michel opens up about the questions he wishes people would ask more often and discusses his book, a must-read for anyone in hospitality.Where to find Michel Falcon:WebsiteInstagramLinkedInFacebookTwitterWhere to find BrasaWebsiteInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:50): What it was like opening store number one(06:46): Thinking about PE money(09:25): Michel's first investor (16:42): Michel's experience working at 1-800-GOT-JUNK?(20:01): Talent Density(26:02): The Traffic Light Model(32:18): Brasa's Hotline(39:33): What people don't know about Peruvian food(42:26): Going down the high protein rabbit hole(47:31): Questions Michel wished he would get more often(49:47): Michel's book

#86. What does it take to revolutionize fries and rethink fast-casual food? Jesse Konig, Co-Founder of Swizzler and Jesse & Ben's Fries, joins us on this episode to share his journey of turning a simple side dish into a product with purpose. Jesse dives into the origins of their signature house-cut style fries and walks us through the typical process of making frozen fries. He discusses the surprising and unwanted ingredients often found in food and how he and Ben are challenging that with their clean, thoughtfully sourced recipes. We also explore the unique cost structure behind Swizzler's operations and hear Jesse's vision for the future of fast food.Tune in for an inspiring conversation about innovation, quality, and creating a food system we can all feel good about. Where to find Jesse Konig:InstagramLinkedInWhere to find Jesse and Ben'sWebsiteInstagramWhere to find SwizzlerWebsiteInstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:00): The creation of the frozen fry(13:09): How frozen fries are typically made(19:22): Finding unwanted ingredients in food(32:00): Jesse and Ben's ingredients(41:00): Swizzler and it's COGS(45:21): What does 10 years in the future look like for Jesse?

#85. In this episode of The meez Podcast, Keith Weaver shares his remarkable journey from Los Angeles to Shelbyville, Tennessee, and the role he's played in shaping the legacy of Uncle Nearest Whiskey and longest bar in the world, Humble Baron. Keith dives into the creation of this iconic brand and explains what sets Tennessee whiskey apart from others, providing fascinating insights into the world of spirits. He also discusses his personal move to Shelbyville and his passion for giving back to the community through projects like The Humble Baron and Classic Hops Brewery. Finally, Keith reflects on his ultimate goal: building up the Shelbyville community and leaving a lasting impact. This episode is a must-listen for anyone interested in whiskey, entrepreneurship, and community development.Where to find Keith Weaver:InstagramLinkedInWhere to find Uncle Nearest WhiskeyWebsiteInstagramLinkedInWhere to find Humble Baron BarWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:46): Keith's background(05:56): The creation of Uncle Nearest Whiskey(11:15): What makes Tennessee whiskey different than other whiskeys?(23:17): Moving from LA to Shelbyville, Tennessee(29:12): The Humble Baron(40:56): Classic Hops Brewery(44:06): Keith's goal of building up the Shelbyville community

#84. On this episode of The meez Podcast, Josh Sharkey is joined by Emmy award-winning filmmaker, author, and burger historian George Motz. Known for his documentary "Hamburger America" and the accompanying guidebook, George shares how his fascination with burgers began and discusses the rise and fall of their popularity in America. They dive into some of the country's most unique, lesser-known burgers and explore the origins of the iconic sandwich.George also talks about his restaurant, Hamburger America, and its collaboration with the Schnipper brothers, as well as their innovative limited-time offerings. This episode is packed with insights into George's journey and passion for burgers, filmmaking, and more! Where to find George Motz:WebsiteInstagramLinkedInWhere to find Hamburger AmericaWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:57): How George got into burgers(04:47): The rise and fall of the burger's popularity(09:25): Unique burgers you've probably never heard of(12:06): The burger's origin(18:00): Hamburger America: The restaurant(28:12): George's partnership with the Schnipper brothers(32:37): Hamburger America's LTO's(37:54): George's thoughts on scaling Hamburger America(39:27): What else takes up George's time(42:08): The Shmashua

#83. In this episode of The meez Podcast, Josh Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales of the Cocktail awards and World's 50 Best Bars titles. They also discuss the challenges of hiring in hospitality, what it takes to lead a successful team, and how to maintain authenticity while expanding into new cities.Beyond the operational side, Jack opens up about his passion for contemporary Irish culture and how he's reshaping the image of the Irish-American pub. From his expertise in cocktail development and Irish spirits to his commitment to philanthropy and mental health advocacy, Jack's story is one of passion, purpose, and leadership. And, of course, no conversation with Jack McGarry would be complete without discussing what makes the perfect cocktail.Tune in to hear how Jack's journey from Belfast to New York has made The Dead Rabbit a global institution, and what's next for this Irish pub as well as other brands as it expands across the U.S.Where to find Jack McGarry:InstagramLinkedInWhere to find The Dead Rabbit: WebsiteNYC InstagramAustin InstagramLinkedInWhere to find The Irish Exit: WebsiteInstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:18): What recently has been keeping Jack up at night(06:38): How Jack maintains quality when scaling to new locations(14:55): How Jack thinks about hiring(35:01): What Jack has learned about hiring for the future(40:12): What makes a great cocktail and what makes a great bartender?(1:01:06): The Irish Exit and Celebrating Irish Culture(1:05:53): What is clear ice?(1:13:17): Next steps for Jack

#82. In this episode of The meez Podcast, host Josh Sharkey is joined by Brian Stubbs, owner of Genuine Article Bookkeeping. Brian Stubbs is a proud native of Oklahoma and studied Accounting at the University of Oklahoma, where he witnessed some very lucky football being played. Brian later moved to Austin. Brian worked in restaurants in a diverse number of roles and soon realized he could use his degree to significantly help restaurants thrive. Thus, Genuine Article was born. In this episode, Josh and Brian discuss Brian's restaurant experience and how it influenced his passion for helping restaurants, Accounting and finance in relation to restaurants, and how Genuine Article plays a part in boosting restaurant profitability. Where to find Brian Stubbs:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Brian's restaurant experience(15:51): Accounting, finance, CPA taxes-- are they separated?(27:58): Austin and it's dining population(36:01): All about Genuine Article Bookkeeping(56:06): Why EBITDA is so important(1:04:52): Leveraging AI in Genuine Article(1:12:06): Parting advice for businesses who want to be profitable

#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan's remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he's learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.Where to find Chef Jonathan Benno:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Where Jonathan first learned how to cook(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants(13:27): Italian cooking, does it need finesse or not?(19:12): Four Twenty Five Park(23:32): What Jonathan is most excited about(27:10): How Jonathan has changed in the last decade(42:21): Family meal(46:04): What makes Jonathan angry(50:31): What is next for Jonathan

#81. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa's exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather's wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher's World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned threestars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan's West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan's Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill. Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development. In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea. Where to find Chef PJ Calapa:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:18): Bouley memories(06:10): PJ's Texas Roots (12:35): What makes great pasta(14:47): Bouley's career path(34:16): The effects of COVID on PJ(39:22): The story of The Spaniard(44:25): PJ's health journey(50:35): Marea(1:02:15): What is next for PJ(1:04:19): Message to young chefs

#80. In this episode of the meez Podcast, Josh Sharkey sits down with Melina Shannon-DiPietro, Executive Director of the MAD Foundation, to explore how MAD is transforming the hospitality industry through education, sustainability, and community-building. Melina, who has been at the helm of MAD since joining René Redzepi in Copenhagen, shares insights into how the organization is empowering chefs and food professionals to lead with purpose. From their groundbreaking MAD Academy programs, to MAD Mondays, To their incredible symposiums, Melina discusses how MAD is fostering a global network of food leaders committed to creating a more equitable and sustainable food system.They dive into MAD's efforts to address environmental challenges by equipping hospitality professionals with the tools and knowledge to make impactful changes in their kitchens and communities. Tune in to hear how MAD is helping chefs not just cook, but change the world.Where to find Melina Shannon-DiPietro:InstagramLinkedInWhere to find MADNewsletterInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:17): Melina's background(13:54): How MAD helps (19:12): How NOMA is involved in MAD(22:03): MAD's academic courses(26:14): What Melina is excited about(31:28): Memories of MAD's impact(33:57): MAD Symposium & MAD Monday(39:07): Melina's day to day(41:39): MAD in the future(44:24): What Josh is excited about regarding meez

#79. In this episode of The meez Podcast, host Josh Sharkey sits down with Basu Ratnam, founder of karma-infused restaurant group, INDAY. INDAY came to life while Basu was working in finance in New York City. As his career progressed, he felt increasingly disconnected from what he truly cared about. With lifelong memories of being around food and a mother who instilled the belief that food can nourish the mind, body, spirit, and community, he saw the potential of pursuing that idea through INDAY.This conversation offers an insightful look into the challenges and rewards of scaling restaurants. Basu discusses his role as a founder, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and happiness.Where to find Basu Ratnam:InstagramLinkedInWhere to find INDAYInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:17): Basu's background at Brown and favorite Providence restaurants(07:29): Basu's familial background and what his mom used to cook(10:53): Why Basu decided to open a fast-casual Indian space(16:04): The impetus for store number two(21:55): Opening restaurants and stress management(24:21): The why behind INDAY existing(32:22): Infusing mindfulness into INDAY's culture(34:57): Acquiring Beatnic(43:10): What keeps Basu up at night(47:34): What makes Basu angry

#78. In this episode of The meez Podcast, host Josh Sharkey sits down with Chef Opie Crooks, a culinary talent and soon-to-be dad. Josh shares the story of how he first met Opie at an event in Washington, D.C., where Opie's graciousness and exceptional cooking left a lasting impression. Now based in Savannah, Georgia, Opie oversees culinary operations for FARM Hospitality Group, managing multiple concepts with his characteristic warmth and expertise.Recorded from the quietest spot Opie could find—a car, away from the restaurant's generators—this conversation offers an insightful look into the challenges and rewards of growing a hospitality group. Opie discusses his role as a culinary director, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and innovation.Join Josh and Opie as they catch up on life, leadership, and the journey that has brought Opie to this exciting moment, just before he embarks on the new adventure of fatherhood. Congratulations, Opie!Where to find Opie Crooks:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:45): Opie's background(05:19): Culinary community in Savannah (12:56): All about FARM Hospitality Group(19:38): How Opie and his team continue to learn(25:11): The value of culinary consistency(31:50): How Opie and his wife Annie are preparing for their first child

#76. On this episode of The meez Podcast, we sit down with Alice Cheng, founder and CEO of Culinary Agents, a groundbreaking platform connecting talent and businesses in the restaurant and hospitality industry. Alice shares her incredible journey from a role in IBM's mailroom to executive ranks on a global scale at the company. After a decade-plus career climbing the corporate ladder at lightning speed, Alice made the bold decision to leave and launch her own start-up. Inspired by helping her friends in the restaurant world with resume writing and contract negotiations, she realized the industry lacked the online tools needed for finding jobs and hiring the right people for their restaurants. In 2012, Culinary Agents was born, a place for workers to easily discover and apply to great opportunities and an all in one hiring and recruiting solution for restaurants. Tune in to hear how Alice turned a personal problem into a pioneering solution that's reshaping the future of hospitality.Where to find Alice Cheng:InstagramLinkedInWhere to find Culinary Agents:InstagramLinkedInTwitterTikTokWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:07): Alice's background(08:46): What influenced Alice's determination and hard work(14:21): Finding mentors and asking questions(19:36): Culinary Agents 101(24:14): How Culinary Agents has changed over the years(29:33): The future of Culinary Agents(31:56): What keeps Alice up at night(33:30): Thoughts on hiring(43:49): What makes Alice blood boiling mad

#74. In this episode of The meez Podcast, Josh Sharkey reconnects with Darleen Scherer, the founder of Black Sheep and a pioneering force in the specialty coffee world. With over 20 years of experience, Darleen has been at the helm of several successful coffee roasting companies, including Gorilla Coffee, Supercrown Coffee Roasters, and Taylor Lane Organic Coffee. Known as "The Godmother of New York Coffee," she has been recognized by The New York Times, Bon Appétit, Time Out, The Food Network, The Today Show, and The Wall Street Journal for her contributions to the industry.Darleen brings a wealth of knowledge to the conversation, offering insights into coffee agriculture, the art of grading beans, and what it takes to brew an exceptional cup. Beyond coffee, she delves into her alter ego as a marketer, sharing lessons from her early career in NYC ad agencies. Now, with her consultancy, she helps coffee brands grow by meeting owners and executives where they are, leveraging her own successes and challenges in the industry.Whether you're passionate about coffee or interested in brand building, this episode is a rich source of inspiration and expertise.Where to find Darleen Scherer:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:40): Darleen's background(09:41): How Darleen got into coffee(15:09): The process of the bean to your cup(26:02): Frozen coffee(40:49): A typical margin or EBITDA of a coffee shop when it's successful(56:06): Black Sheep and marketing on unique qualities

#73. In this episode of The meez Podcast, we sit down with Chef Jesse Ito, the Chef and Co-Owner of Royal Sushi & Izakaya in Philadelphia. A first-generation Japanese Korean American and multiple James Beard nominee, Jesse shares his remarkable journey from growing up in his family's renowned restaurant, Fuji, in Cinnaminson, NJ, to becoming one of Philly's most celebrated chefs.Jesse reflects on his early years learning the art of sushi from his father, Masaharu Ito, and the unique dynamic of now having his father work alongside him at his own restaurant. We explore how the traditional skills passed down from his parents have shaped his culinary approach and the challenges and joys that come with running a restaurant.Beyond his culinary expertise, Jesse opens up about the role therapy has played in his life, and how he manages stress in the demanding world of restaurant ownership. This intimate conversation offers a glimpse into the life of a chef dedicated not only to his craft but also to his personal growth.We also dive into the experience of dining at Jesse's 8-seat sushi counter at Royal Sushi & Izakaya, where he meticulously prepares a 17-course omakase menu nightly. With exciting new ventures on the horizon, Jesse's story is as inspiring as it is mouthwatering. Whether you're a food lover or simply curious about the life of a top chef, this episode is a must-listen.Where to find Jesse Ito:InstagramLinkedInWhere to find Royal Izayaka:InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:40): When Jesse started learning sushi from his dad(17:54): What makes a great Tamagoyaki and other cooking ingredient recommendations(26:02): Jesse's preferences on uni(32:43): How Jesse deals with the tension between classical and modern sushi styles(42:12): The biggest misconception about sushi(44:28): Jesse's sobriety journey(51:53): What's next for Jesse

#72. In this episode of The meez Podcast, host Josh Sharkey welcomes Will Guidara, a renowned figure in the culinary world. Will is the former co-owner of Eleven Madison Park, once ranked as the number one restaurant in the world. He recently co-produced the hit show "The Bear" and writes the fascinating newsletter "Pre-Meal," which draws inspiration from the daily pre-meal rituals at Eleven Madison Park.Will is also the author of the acclaimed book "Unreasonable Hospitality". The book delves into the concept of unreasonable hospitality and its application in various organizations, making it essential reading for anyone in business or customer-facing roles. Will's journey includes founding the consulting firm, Thank You, and co-founding The Welcome Conference, a platform for hospitality professionals to share insights and experiences.Josh and Will share a long history, having worked together at the restaurant Tabla under Chef Floyd Cardoz over two decades ago. In this episode, they discuss a wide range of topics, including the power of journaling, leadership, management strategies, and the art of decision-making. They also touch on the challenges and joys of practicing unreasonable hospitality, even in unexpected ways.This conversation offers a rare glimpse into Will's experiences and insights, making it a must-listen for anyone interested in hospitality, leadership, or personal growth. Tune in to hear more about Will Guidara's remarkable journey and the invaluable lessons he's learned along the way.Where to find Will Guidara:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:35): Will Guidara's thoughts on daily journaling(14:18): How Will recalls important moments from the past(17:47): How Will's dad went above and beyond in parenting(27:05): How parenting evolves into leadership(29:39): The most important "unreasonable" thing that has happened to Will(34:25): The 95/5 rule(42:09): How to jumpstart a culture of Unreasonable Hospitality(43:33): What's next for Will Guidara

#71. In this episode of The meez Podcast, Josh Sharkey sits down with Drew Skolnik, a partner at KarpReilly, a prominent private growth equity firm known for its successful investments in the food and beverage industry. KarpReilly has invested in well-known brands such as Habit Burger Grill, Cooper's Hawk, Made In, S&S and Spindrift.The discussion delves into the intricacies of growth equity, exploring how it differs from venture capital, what firms like KarpReilly look for when investing in restaurants and food brands, and the typical scale at which they get involved. With insights from Drew, listeners will gain an understanding of the common indicators of success that these investors seek, the duration of their investments, and the due diligence process. This episode offers a deep dive into the role of growth equity in helping restaurants and food brands scale and succeed.Where to find Drew Skolnik:LinkedInTwitterWhere to find KarpReilly:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:35): Drew's background(04:32): Why Drew and KarpReilly (KR) invest in restaurants and food(15:52): At what stage does KR get involved?(22:16): Ways in which KR assesses a team's quality(27:03): What Drew looks for in ownership stakes(33:55): How long KR holds investment for(39:01): What Drew is interested in regarding the food space(46:37): What Drew is interested in outside his portfolio

#70. Join host Josh Sharkey as he welcomes an old friend and pioneering entrepreneur, Alex Beltrani, the founder and CEO of Tattle, to the show. In this engaging episode, Josh and Alex dive into the story of Tattle, a revolutionary tech company that digitizes the customer feedback experience for restaurants.Alex shares his journey from the inception of Tattle to its impressive growth, providing insights into how his platform quantifies and drives restaurant success by analyzing customer feedback on service, quality, and consistency. With clients ranging from Chili's and Mod Pizza to Hooters and Dave's Hot Chicken, Tattle's impact on the industry is undeniable.Tune in for an inspiring conversation as Josh and Alex reminisce about their early collaborations, discuss the importance of metrics and results, and explore the future of restaurant success through innovative technology. This episode is a must-listen for anyone interested in entrepreneurship, restaurant management, and the power of data-driven decision-making.Where to find Alex Beltrani:InstagramLinkedInWhere to find Tattle:LinkedInInstagramTwitterFacebookYouTubeWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:11): Where Alex's passion for helping others comes from(13:56): How the definition of "the grind" has changed for Alex(19:43): Raising capital(22:12): Where Alex spends most of his time at Tattle(27:24): Being a founder: Addiction? Or passion?(39:09): Tattle 101(1:02:08): Reminiscing on Tattle's launch party at Bark

#69. Join host Josh Sharkey on today's meez Podcast as he delves into the world of barbeque with Jessica Bograd, the Senior Director of Culinary for City Barbeque. Jessica is not only an incredible chef but also runs an exceptional operation at City Barbeque. Before her tenure at City Barbeque, Jessica was deeply involved in R&D, creating menu items for well-known brands like Popeyes, Chick-fil-A, TGI Fridays, Inspire Brands, and Focus Brands.In this episode, we explore Jessica's extensive experience in R&D at scale, highlighting her insights and expertise. Discover the fascinating world of food competitions, where Jessica has been a fierce competitor since a young age, excelling in sandwich and barbeque contests with her dedicated team.The conversation takes a deep dive into the intricacies of barbeque, including the training and culture at City Barbeque. Jessica shares how they educate their team on different styles, smoking processes, and safety protocols, fostering a culture of learning and growth. The company's commitment to excellence has earned them a spot in the top 100 fast-casual movers and shakers.Tune in to hear Jessica's inspiring journey and gain a new appreciation for the art and science of barbeque at scale. This episode is a must-listen for barbeque enthusiasts and culinary professionals alike.Where to find Jessica Bograd:LinkedInWhere to find City BarbequeLinkedInInstagramTwitterFacebookPinterestWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:28): Jessica's background(04:35): Jessica's passion for competing (10:13): How Jessica defines barbeque(19:25): Wood preference for smoking(23:23): Jess's experience in the R&D world(36:56): A day in the life of Jess at City Barbeque(42:16): Upward mobility options for City Barbeque employees(47:25): The hardest and best part of Jess's job(50:16): What Jess is looking forward to for the future of City Barbeque

#68. In this episode of The meez Podcast, host Josh Sharkey sits down with Matt Wampler, co-founder and CEO of ClearCOGS, one of the rising stars in the food tech industry. Josh and Matt delve into the fascinating world of predictive analytics, AI, and machine learning in the food sector.ClearCOGS is revolutionizing the way large-scale organizations forecast sales and manage food prep. By leveraging advanced technologies, ClearCOGS provides daily insights that help businesses like Jimmy John's reduce waste and optimize operations. Josh and Matt explore the practical applications of these technologies and discuss how they make it easy for companies to access vital information.The conversation also delves into Matt's background in the franchise world, where he managed multiple Jimmy John's locations. Matt shares his experiences of starting from scratch in a franchise, the resources available, and the unique challenges and advantages of having established processes in place.Listeners will gain insights into Matt's journey from franchise management to co-founding ClearCOGS and learn about the company's mission to minimize food waste. This episode offers valuable perspectives on building a tech-driven company in the food industry and the impact of innovative solutions on sustainability.Tune in to hear Josh and Matt's engaging discussion and discover how ClearCOGS is paving the way for smarter food management. Enjoy the episode!Where to find Matt Wampler:InstagramLinkedInWhere to find ClearCOGSLinkedInInstagramTwitterFacebookWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:58): Owning a Jimmy John's franchise(12:39): All about systems(15:21): In the people business(20:14): ClearCOGS 101(35:11): Using AI for ClearCOGS(39:28): How Matt met Osa(51:31): What's next for meez? (59:18): Matt's two questions for Josh(1:05:53): What makes Matt really angry?

In this special episode of The meez Podcast, listeners are treated to a captivating talk given at the Institute of Culinary Education (ICE) in New York City between Brian Konopka, Director of Strategic Operations Dean of Restaurant & Culinary Management, and Josh Sharkey, Founder and CEO of meez. Addressing a business class with a culinary focus, Josh and Brian engage with a dynamic group of students and faculty, discussing the journey of entrepreneurship, the challenges faced along the way, and the experience of building and scaling restaurants and a food tech company.The episode delves deep into topics such as recipes, food costing, menu engineering, and, of course, meez. The students' enthusiasm and curiosity were truly inspiring, offering a hopeful glimpse into the future of the culinary industry. Tune in to share in the insightful and inspiring conversation.Where to find ICE:FacebookTwitterInstagramYouTubeSnapchatWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:50): Josh Sharkey's early career (07:16): How and when meez was created(12:00): Menu engineering 101(20:18): Gathering the recipe data for meez(26:32): How AI is changing the industry (33:33): Why grandma's recipe just tastes better(36:11): Balancing work and life

#66. In this special episode of The meez Podcast, host Josh Sharkey welcomes Patrick Lightbody and Henry Shapiro, founders of the revolutionary app, Reclaim.ai. Unlike the typical focus on the restaurant and hospitality industry, this episode dives into the realm of digital hospitality, exploring how Reclaim exemplifies excellence in this space.Patrick and Henry share insights into the creation and impact of Reclaim, an app designed to optimize work habits by intelligently managing calendar events. They discuss the transformative power of Reclaim, explaining how it helps users prioritize essential activities like strategy sessions and exercise, ensuring a balanced and productive schedule.Listeners will gain valuable knowledge about product development as Patrick and Henry discuss their approach to building Reclaim, including how they prioritize features, gather and synthesize customer feedback, and stay grounded while planning for the future. This episode offers a unique perspective on technology and product innovation, providing lessons that extend beyond the restaurant industry.Tune in to learn from Patrick and Henry's experiences and discover how principles of great product development can be applied to any field.Where to find Henry Shapiro:LinkedInWhere to find Patrick Lightbody:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(06:05): Why Reclaim was built(13:01): Reclaim.ai 101(22:19): Henry and Patrick's thoughts on alternative checklists & tasks(29:23): What to think about when building great product(51:13): Problems that Reclaim.ai aspires to fix(1:02:14): Reclaim's future vision

#65. In this episode of The meez Podcast, host Josh Sharkey catches up with old friends who are also amazing chefs and  restaurateurs. The guests are Jess Maher and Todd Duplechan, a dynamic duo Josh has known for nearly two decades. Their paths first crossed while working together at Bouley and Danube in New York City, and they've remained close ever since.Listeners will hear them reminisce about their time at renowned restaurants like Bouley, Danube, Gray Kunz's establishments, and Tabla with Floyd Cardoz. They dive into Jess and Todd's journey to Austin, where they opened their celebrated restaurant, Lenoir. The conversation covers the evolution of the Austin dining scene, the operation of their restaurant, and the challenges and rewards of running a business as a married couple with children.Josh, Jess, and Todd also touch on their future ventures and how they've adapted to changes in the industry over the years. This episode is filled with insights, laughter, and the warmth of reconnecting with good friends. If you're ever in Austin, a visit to Lenoir is highly recommended—it's truly amazing.Tune in for an engaging episode that highlights the intersection of friendship, food, and the dynamic world of the restaurant industry. Where to find Todd Duplechan:InstagramLinkedInWhere to find Jess Maher:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:43): Reminiscing all the Austin guests on The meez Podcast(04:27): How Jess and Todd met & family meals(17:29): The backstory of Lenoir(25:57): What makes an Austin diner different than a NYC diner(28:42): How Jess & Todd describe the food at Lenoir(37:05): Lenoir's CSR program(48:02): What it's like working together as a couple(53:36): When to introduce work to kids(58:25): Being a mom and a business owner(1:02:43): Other upcoming projects

In this episode of the meez Podcast, host Josh Sharkey welcomes Ellen Yin, the esteemed founder and co-owner of High Street Hospitality Group. Ellen has garnered acclaim for her work, including being honored with the Outstanding Restaurateur Award by the James Beard Foundation. She also serves on the board of Open Table (among many other boards) and is the co-chair of the Sisterly Love Coalition, an organization dedicated to empowering women in the Philadelphia hospitality industry.Josh and Ellen dive into her decades of experience running High Street Hospitality Group, discussing the challenges and successes she has encountered along the way. Despite not being a chef herself, Ellen has a clear vision for her business and has successfully collaborated with numerous talented chefs. The conversation explores how Ellen balances the creative vision of her chefs with her business objectives, offering valuable insights into her hiring process and leadership style.Tune in for an engaging discussion filled with industry wisdom, stories of resilience, and Ellen's inspiring journey in the world of hospitality.Where to find Ellen Yin:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:11): Ellen's thoughts on awards(04:44): High Street Hospitality's new growth (07:24): How Ellen is adapting to opening restaurants in different cities(10:12): Community involvement in new cities(14:20): Pros and cons of being a restaurateur and not a chef(26:55): How Ellen measures team growth and happiness(32:21): The uniqueness of the Philly restaurant scene (40:21): Today's cost of food and service charges(46:26): Sisterly Love Collective and The Wonton Project

#63. In the latest episode of The meez Podcast, we're sitting down with Tracy and Arjav, the dynamic duo behind Birdie's, a cherished eatery in Austin, Texas. Not only are they partners in life, having met and fallen in love in the bustling New York restaurant scene, but they've also ventured into the world of business together, creating a dining experience that's both successful and beloved.Their journey began over shared Negronis and led to the opening of Birdie's, which has since become a testament to their hard work and dedication. Impressively, they managed to pay back their investors within just 7 to 9 months of opening, a feat that speaks volumes about their commitment and the restaurant's instant appeal.Tracy, recently nominated for Best Chef Texas by the James Beard Foundation, has a rich history of working in prestigious restaurants such as Del Posto and Blue Hill. Together with Arjav, who curates an exceptional wine list, they've embraced a counter service model that emphasizes simplicity without sacrificing flavor.In this episode, the power couple shares insights into their daily menu changes, their approach to maintaining consistency, and the recipes that have become staples. They also delve into the personal side of their lives, discussing the challenges and joys of balancing parenthood with running a restaurant.The conversation extends to the vibrant Austin food scene and the business strategies that have contributed to their long-term success. Join us for a deep dive into the story of Birdie's, where simplicity meets sophistication, and discover why this restaurant is a must-visit on your next trip to Austin.Where to find Tracy Malecheck-Ezekiel:Tracy's InstagramTracy's LinkedInWhere to find Arjav EzekielArjav's InstagramArjav's LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(06:16): Arjav and Tracy's background(07:28): How and why Birdie's was created(26:53): The couple's attempt at creating a more sustainable industry(33:11): How raising margins will help with overall industry culture(41:10): Separating self-worth from restaurant reviews(46:16): How Tracy's mentors show up in her cooking(52:28): How Tracy consistently changes the menu and maintains quality(56:58): Arjav's opinion on wine enhancing the meal(1:00:38): Being a parent and running a successful business

#62. In this engaging episode of The meez Podcast, host Josh Sharkey sits down with his friend and accomplished entrepreneur, Jordan Silverman. Josh and Jordan delve into the journey that led Jordan from his role as VP of Customer Success at MarketMan to founding his innovative AI company, Starfish.Jordan's impressive track record of going above and beyond to help others is a central theme in their discussion. Josh recounts how Jordan's willingness to share his expertise and offer support was invaluable during the early days of meez. This generosity foreshadowed Jordan's success, culminating in the launch of Starfish.Starfish, an AI-driven platform, revolutionizes financial management by generating P&Ls with remarkable speed and precision, uncovering opportunities for margin improvement, and simplifying multi-location financial oversight. Josh and Jordan explore the impact of this technology on the restaurant industry and beyond, highlighting its potential to transform financial processes.In a playful twist, Josh experiments with AI tools like ChatGPT and Meta AI during the conversation, creating some surprisingly impressive slogans and taglines for Starfish. This light-hearted segment underscores Jordan's enthusiasm for AI and its creative possibilities.Join Josh and Jordan for a thought-provoking discussion about entrepreneurship, innovation, and the exciting advancements in AI that are shaping the future. Whether you're a tech enthusiast or a business professional, this episode offers valuable insights and plenty of inspiration.Where to find Jordan Silverman:Jordan's LinkedInStarfish LinkedInStarfish InstagramStarfish TwitterStarfish TikTokStarfish FacebookWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:04): Jordan's start with Star TP(07:28): How Josh and Jordan met(14:10): What is customer success and how did Jordan start working in that field?(18:55): Jordan's opinion on what the biggest change has been in the adoption of software for restaurant companies(21:53): Starfish 101(32:11): What Starfish is planning for the future(34:36): Specific things Jordan finds exciting in AI(40:14): Josh gives ChatGPT prompts to create slogans for Starfish(43:22): What makes Jordan angryBook Recomendations Relentless by Tim GroverThe Fountainhead by Ayn RandAtlas Shrugged by Ayn RandLiving with a Seal by Jesse Etzner 

#61. In this episode of The meez Podcast, host Josh Sharkey welcomes Sam Bernstein, the founder of Table22. Table22 is a pioneering company designed to help restaurants generate incremental new revenue through subscriptions, including memberships, CPG products, and events.Josh and Sam's paths first crossed at The Chef Conference in Philadelphia. Since then, their encounters have become frequent, most recently at the National Restaurant Association Show, where they connected at an event hosted by meez, Made In Cookware, and Fernet.In this episode, Josh delves into Sam's entrepreneurial journey, discussing his impressive background as a Thiel Fellow and his early forays in real estate before founding Table22. Sam's passion and smart approach to supporting the restaurant industry shine through as he shares insights into the growth of Table22 and his vision for the future of restaurant revenue streams.Tune in to hear about Sam's innovative strategies, his dedication to the restaurant community, and the story behind Table22. Don't miss this engaging conversation packed with entrepreneurial wisdom and industry insights.Where to find Sam Bernstein:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:41): Sam's background(15:17): Sam's learnings from receiving a Thiel Fellowship(22:00): How Table22 works(47:39): Sam's interpretation of the 11 star experience for Table22

#60. For this week's episode, we are thrilled to welcome chef Alon Shaya. Alon is a two-time James Beard Award winner, having earned accolades for Best Chef in the South and Best New Restaurant. He's also the author of the acclaimed book "Shaya," a book that traces the evolution of a cuisine and the transformative power of cooking throughout Alon's personal life and career. Alon has made significant strides in the culinary world. He is the chef-partner, and founder of Pomegranate Hospitality, a venture he started with his wife, Emily. Alon is deeply involved in philanthropy. One of his notable initiatives is Rescuing Recipes, inspired by a moving story from the Holocaust Museum about a Yugoslavian Jewish family and their preserved recipe book. Alon has been recreating these recipes and sharing them across the country with Steven Fenves.Additionally, Alon co-founded the Shaya Barnett Foundation with Donna Barnett, contributing further to his legacy of giving back. In this episode, we delve into Alon's philanthropic efforts, his innovative approach to building a supportive and sustainable company culture at Pomegranate Hospitality, and his commitment to ensuring his team has access to health insurance and a safe working environment.Join us as we explore the fascinating journey of Chef Alon Shaya, his impactful work beyond the kitchen, and the experiences that have shaped his remarkable career.Where to find Alon Shaya:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:57): Alon's experience coming from Israel to Philadelphia (09:09): Does suffering make for an entrepreneurial spirit?(16:26): A Cookbook's purpose in the past vs. now(21:18): How does Alon have time for fly fishing?(27:54): How Alon manages the culture part of his business(39:14): How core values manifest in day-to-day business(51:14): Shaya Barnett Foundation

#59. Join host Josh Sharkey on this engaging episode of The meez Podcast as he sits down with Sterling Douglass, the dynamic co-founder and CEO of Chowly, a trailblazing  food tech company that enhances your sales through strategic first and third-party distribution channels, alongside sophisticated advertising and marketing support.Sterling shares his journey from an actuary to a leading entrepreneur, revealing the challenges and triumphs of building a company. This episode dives into the innovative concept of dynamic pricing in restaurants, drawing parallels with fluctuating airline ticket costs. Sterling offers his expert insights on how this approach could revolutionize profitability in the food industry. Josh Sharkey and Sterling Douglass will both be present at this year's NRA Show as well as Utility, taking place from May 19th-20th. Drop by and meet them in person!This conversation is essential listening for anyone at the crossroads of technology and the culinary industry. Whether you're steering a startup or operating within a large corporation, the insights and advice from Sterling can profoundly impact your approach. Where to find Sterling Douglass:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:32): Sterling's background as an actuary and why he changed careers(12:44): Where the idea for Chowly came from(17:08): What Chowly is and who it serves(22:08): Why restaurants get the short end of the stick(26:22): Chowly and first party ordering(31:34): Should companies, "do it all"? Or should they focus on one thing(41:05): The 11 star experience(54:54): Being a parent and a founder

#58. Dive into an exhilarating episode of The meez Podcast recorded live at The Chef Conference in Philadelphia. This special installment features a dynamic panel discussion hosted by our founder and CEO, Josh Sharkey, with four culinary luminaries, each bringing a unique blend of creativity, science, and innovation to the table.Join us as we engage with Rosio Sanchez, the esteemed former pastry chef at Noma and now thriving as the chef and founder of Sanchez and Hija de Sanchez in Copenhagen. Alongside her, experience the insightful musings of Arielle Johnson, PhD, a flavor scientist and co-founder of the Fermentation Lab, who has advised some of the world's top chefs and authored the book "Flavorama."The conversation also includes Ryan Chetiyawardana, aka Mr. Lyan, a cocktail virtuoso recognized globally for his award-winning bars and innovative drink creations. Completing the panel is Thomas Frebel, former head of R&D for Noma, who has continued to push culinary boundaries as the chef of the Michelin-starred Inua in Japan and now as the creative director at Noma.This episode delves deep into the intricacies of menu development, the blend of scientific and creative approaches in culinary arts, and the continuous pursuit of innovation. From discussing when a dish feels complete to exploring R&D processes and the essence of collaboration, this panel covers it all. Where to find Ryan Chetiyawardana:InstagramLinkedInTwitterWhere to find Rosio Sanchez: InstagramLinkedInTwitterWhere to find Arielle Johnson: InstagramLinkedInTwitterWhere to find Thomas Frebel:InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:27): Introductions(06:05): When do you know that a dish is done?(18:53): How do you combat analysis paralysis?(33:22): Arielle's book and why it's important to understand why. (42:41): How do you balance that absence of pragmatism when you're coming up with new ideas?(59:22): Q&A from the audience

#57. In this episode, we sit down with Ellen Cassidy, the founder of Elemental Prep, a company that teaches people how to retain information. Ellen shares her innovative process of information retention, which involves reading, translating, and quipping. She explains how to code information with emotions by intoning the words as you say them, translating the information in your own words, and creating a conversation with what you read. This process helps people retain information and make it their own. The episode also touches on Ellen's background and her journey to creating Elemental Prep. Ellen discusses the power of effective note-taking and the importance of translating information into one's own words. She shares her personal experience with note-taking and how it helps her remember and understand information. Ellen also talks about the value of indexing advice and using intuition to make decisions. She highlights the need for trust in relationships and the challenges of managing a growing team. Ellen ends with sharing her vision for the future, including expanding her tutoring business and developing a tech platform for asynchronous learning.Where to find Ellen Cassidy:InstagramLinkedInTikTokWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(08:32): Growing up and handling trauma(15:35): The process of retaining information(31:09): The community and future of elemental prep(40:08): Faster with less effort(41:31): Good way to index advice(43:55): Portfolia and investment(46:20): What makes you angry?(48:49): The importance of trust in relationships(56:49): A vision for the future: expanding the tutoring business and developing a tech platform

#56. In the latest episode of The meez Podcast, we had the pleasure of conversing with the masterful Avery Ruzicka, founder and head baker of Manresa Bread. Avery delves into the art of breadmaking, sharing her passion for milling flour in-house and the distinctive flavors it yields. She also enlightens us on the benefits of natural leavening, not just for taste but for digestion too, and offers her take on the ubiquitous all-purpose flour.But Avery's expertise doesn't end at the oven. She's a culinary entrepreneur who's mastered the delicate balance of scaling a business without compromising on quality. From the intricacies of expansion to maintaining excellence across multiple locations, Avery's journey with Manresa Bread is a testament to her dual prowess as a chef and a savvy business operator.Tune in to this insightful episode to uncover the secrets behind crafting exceptional bread and the strategies that have allowed Avery to grow her business while keeping the essence of her craft alive. Thank you, Avery, for an enlightening conversation!Where to find Avery Ruzicka: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:37) Avery's background(05:08) Organization and calendars(10:07) The benefits of milling your own flour(24:12) Avery's thoughts on all purpose flour(27:54) Surrounding yourself with people who are smarter than you(38:26) The importance of the retention of team members(41:09) The reason behind Avery and Manresa Bread's success (44:35) Delegation in owning and running a business(52:50) Other bread programs Avery favors(57:29) What Avery would do if she had unlimited resources**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)