All Episodes

How Chili's Got Hot Again. The K-Shaped Economy Debate, and Why Sausage Is the Better Burger Meat

In the Ai weeds with Sterling Douglass. And "Build or Buy?" is now a decision every restaurant can make with their tech stack.

Tony Aiazzi on bootrapping, Over Easy Office, and bespoke chef knives.  Plus Ai as the last mile and singing Chef David Burke's praise.

Free Money and explaining GPOs with Rich Kemp of Buyer's Edge, plus will Ai actually make things cheaper?

QuickFire: Chef Vojtech Vegh

Should Every Restaurant Have a $5 Beer? Plus the Industry Tipping Point, ADHD as a Superpower, Frequency always wins

Who really is “The Man”? Plus tallow replacing seed oils, and slinging premade pancakes.

Is Counter Service the Future of Fine Dining? Plus Hospitality Included, the Labor Crisis, and Birdies' $79 Tasting Menu

Is Wonder the Future of Restaurants? Plus In & Out is great hospitality, the breakfast boom, and the franchise model

Is Your Restaurant Tech Stack Making You Worse? Plus AI Forecasting, Combi Oven Confessions, and the Nokia Phone Problem with Brianne Harvey

The Great Sommelier Debate, and the Definition of a Chef

From Steven Starr to El Camino: An Operator’s Quickfire with Dan Siegelman

The Somification of Everything: Why soft skills are the future of AI-Driven hospitality

From Per Se to Blue Apron and the Wonder acquisition: John Adler is back for a quick fire and catching up with Josh

Finding Your Zone of Genius, and Solving Health Benefits for Restaurants with Elizabeth Tilton

Dan Jackson on Loss, Resilience, and the Unexpected Path to Osteria Georgi + Quickfire

Sharing food at a restaurant, knowledge is a commodity, gifting the kitchen crew, and lots more.

Quick Fire: Chef Geoff Kornberg

Paradigm shift in dining expectations? And testing out some new conversation formats for Season 4

Repost: 86 Reason Podcast Ep 9: Why Your Restaurant's Food Costs Are Wrong By 3-4%

Innovation at goop kitchen with Chef Kim Floresca

Giancarlo Pagani of Mother Wolf: Building Restaurants That Endure

LIVE: LA Chef Conference 2025 with Suzanne Goin, Michael Mina, Amy Guittard, and Ryan Handel

LIVE: Brigaid Summit 2025 with John Karangis of Shake Shack and Eric Bromberg of Blue Ribbon

Blake Hudelson on How BoomPop is Transforming Event Planning

Jesse Stein on Making AI Feel Human: The Future of Restaurant Customer Service

Eli Feldman on How Restaurants Must Evolve to Survive

Britney Ziegler on The Future of Hospitality Management

Repost: Restaurant Unstoppable, 1169: Josh Sharkey, CEO of meez

Shawn Aoki & Ryan Harris: Scaling Culinary Vision in Dubai’s Dynamic Food Scene

Tilit: How Two Hospitality Veterans Built a Chef-First Apparel Brand

Gavin Kaysen Reflects on His Friendship with Paul Bocuse and Coaching Team USA

Dan Kluger on Mentorship, Flow State, and the True Cost of Great Food

Shawn Gawle on Fostering Camaraderie in Demanding Environments

Chad Brauze from Sweetgreen on Mastering Recipe Management and Culinary Innovation

Fred Castellucci on Building Restaurant Success Through Family, Innovation, and Action

Alex Sambvani on how Conversational AI is Transforming Restaurant Experiences

Rachael Nemeth on Scalable Training Solutions for the Restaurant Workforce and Beyond

Ben Pryor on Augmented Intuition

Digital Hospitality Podcast: Food Cost & Recipe SAAS! How meez is Helping Restaurants Boost Profits & Cut Costs

Josh Kopel on Mastering Marketing

Ben Leventhal on Bridging Old School Hospitality with New School Technology

Brian Smith and Jackie Cuscuna of Ample Hills

The Pre-Shift Podcast: Building a Kitchen OS | Josh Sharkey, CEO of meez

Culinary Mechanic Podcast: The Stories, Events, and Paths that Create a Tech Entrepreneur with Josh Sharkey (Part 2)

Culinary Mechanic Podcast: The Value of the Pursuit of Excellence with Josh Sharkey (Part 1)

Kristen Hawley on the Evolution of Restaurant Tech and What’s Next for the Industry

Eric and Bruce Bromberg of Blue Ribbon Restaurants

Troy Hooper on Time Blocking, Unlocking Hospitality Success, and Outsourcing Smartly

Michael Jacober on Overcoming Grief, Embracing Grit, and Managing Multiple Ventures with Purpose

Michel Falcon on Scaling Brasa Peruvian Kitchen, Smart Investing, and Building Winning Teams

Jesse Konig on Revolutionizing Fries and Rethinking Fast-Casual Food

Keith Weaver on Building Iconic Hospitality Brands and the Legacy of Uncle Nearest Premium Whiskey

George Motz on the Fascinating World of Burgers and His Restaurant Hamburger America

Jack McGarry on Redefining Irish-American Pubs Through The Dead Rabbit and The Irish Exit

Brian Stubbs on Boosting Restaurant Profitability with Genuine Article Bookkeeping

Chef Jonathan Benno on Leadership, Discipline, and Elevating Four Twenty Five

Chef PJ Calapa on His Expansive Career as an Executive Chef

Melina Shannon-Dipietro on Empowering the Industry to Change the World Through MAD

Basu Ratnam on Expanding the Reach of Indian Cuisine through INDAY

Chef Opie Crooks on Building FARM Hospitality Group and Preparing for Fatherhood

Alice Cheng on Connecting the Industry through Her Company, Culinary Agents

Tyler Akin on Dreaming up Bars and Restaurants Through Form-Function Hospitality

Darleen Scherer on Crafting Coffee and Cultivating Brands

Jesse Ito on Sushi Legacy, Therapy, and Expanding Royal Sushi & Izakaya

Will Guidara on Unreasonable Hospitality, Leadership, and the Power of Journaling

Drew Skolnik on Navigating Growth Equity: Investing in Restaurants and Food Brands

Alex Beltrani on Revolutionizing Restaurant Feedback with Tattle

Jessica Bograd on Mastering Barbeque: From R&D to Culinary Excellence at City Barbeque

Matt Wampler on Leveraging Predictive Analytics to Revolutionize Food Management

Bonus Episode: Josh Sharkey Talks Menu Engineering, Culinary Entrepreneurship and Innovation at ICE

Introducing The meez Network

Henry Shapiro and Patrick Lightbody on Revolutionizing Productivity with Reclaim.ai

Todd Duplechan and Jessica Maher on Austin’s Dining Scene, Building Lenoir, and Balancing Life as Restaurateurs

Ellen Yin on Building a Culinary Empire: Vision, Collaboration, and Empowering Women in Hospitality

Tracy Malecheck-Ezekiel and Arjav Ezekiel on Their Thriving Restaurant, Birdie’s, and the Keys to Its Success

Jordan Silverman on Unlocking Profitability with AI-Powered Company, Starfish

Alon Shaya on Innovating Philanthropy and Sustainable Culture at Pomegranate Hospitality

Sterling Douglass on Bridging Tech and Hospitality with Chowly

Innovation & Menu Development w/ Rosio Sanchez, Arielle Johnson, Ryan Chetiyawardana & Thomas Frebel

Ellen Cassidy on How to Retain Information Like a Pro

Avery Ruzicka on the Art of Bread-Making and the Growth of Manresa Bread

Chef Fiore Tedesco on His Journey Through Adversity to Culinary Triumph

Mike Traud on What to Expect For This Year’s Chef Conference in Philadelphia

Elizabeth Meltz on Effective Operations, Leadership, & Culture in the Restaurant Industry

Chef Brad Kilgore on Crafting a Culinary Empire in Miami and Launching a Gourmet Frozen Pizza Venture

Chef Caroline Glover on Balancing New Motherhood and Maintaining a Successful Restaurant

Chef Michael Mina on His Success as a Systems Driven Leader

Chef Masako Morishita on Shattering The Glass Ceiling For Immigrant Women Chefs

Nabeel Alamgir Co-Founder and CEO of Lunchbox

Camilla Opperman on Revolutionizing Shared Kitchens with Nimbus

Bo Davis Co-Founder and CEO of MarginEdge

Jordan Boesch Founder & CEO of 7shifts

Brandon Barton CEO of Bite

Evan Hennessey of The Living Room and Stages At One Washington

Jimmy Kunz of The Truffleist

JJ Johnson on How Rice is Culture

The Full Comp Podcast with Josh Kopel: Josh Sharkey on the future of menu engineering

The Chef Radio Podcast: Josh Sharkey-Chef, Entrepreneur and Founder of meez

Season 1 Finale: David Santos of Foxface Natural

Geoff Feder of Feder Knives

Joey Sergentakis on Cooking Around The World and His New Restaurant Concepts

Tommy Gordon of Gordon Food Service

John Karangis - Executive Chef, VP of Culinary Innovation Shake Shack

Ron Parker - COO of Jose Andres Group, Founder of Hospitality Multiple

Krystle Mobayeni - Co-Founder and CEO of BentoBox

Andrew Friedman - Chef Writer and Author of New Book, The Dish

Kristen Barnett - Founder of Hungry House and Culinary Creators Worldwide

Nilou Motamed (Part 2)

Nilou Motamed (Part 1)

Tamar Adler - Author of Everlasting Meal

Dan Latham of Culinary Guide Shop

Kerry Diamond of Cherry Bombe

Shari Bayer of All In the Industry Podcast and Bayer PR

Matthew Conway of The Tippling House

Eli Kulp of High Street Hospitality Group and The CHEF Radio Podcast

John Adler of Blue Apron

Ethan Frisch and Ori Zohar of Burlap & Barrel

Markus Glocker of Koloman

Dan Giusti of Brigaid

Franklin Becker of F. Becker Hospitality

Chris Bonomo and Greg Dunmore of The Japanese Pantry

Evan Sung

Gabe Kennedy of Plant People and Checker Hall

Kiki Aranita of Poi Dog

Jake Kalick of Made In Cookware

Seamus Mullen (Part 2)

Seamus Mullen (Part 1)

Marc Forgione of Respect Hospitality Group

Shawn Walchef of Cali BBQ Media

Vojtech Vegh Author of "Surplus, the Food Waste Guide for Chefs"

Lior Lev Sercarz of La Boîte Biscuits and Spices

Dan Simons of Farmers Restaurant Group

Barkha Cardoz of FC Masala and Cardoz Legacy

Tim Ma of Lucky Danger, Laoban Dumplings, and Chefs Stopping AAPI Hate

Reem Assil of Reem's California

Mateo Kehler of Jasper Hill Farm

Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder, and wd~50 (Part 2)

Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder and wd~50 (Part 1)

Josh Sharkey - The meez Podcast