The meez Podcast

#131Josh sits down with Michael Jacober for a wide-ranging conversation about restaurant value, shifting diner behavior, and why legacy brands like Chili’s are suddenly feeling relevant again. They unpack the idea of a “K-shaped” restaurant economy, where brands increasingly feel pushed toward either premium experiences or clear-cut value, and debate whether that narrative really holds up in practice. Along the way, they dig into Chili’s surprising resurgence, how simplifying menus and tightening operations can improve both the guest experience and the business, and why restaurant nostalgia can become a powerful growth strategy when it is backed up by execution.The conversation also veers into restaurant supply chains, with thoughts on Cisco’s acquisition of Restaurant Depot and what cash-and-carry models offer independent operators, before ending on a more personal culinary tangent: Josh’s belief that sausage is an underappreciated burger format. From Vietnamese-style pork patties to memories of Bark’s crispy pork sandwich, the episode becomes a bigger reflection on what makes food craveable, scalable, and worth coming back for.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Michael on LinkedIn: https://www.linkedin.com/in/michael-jacober-713104124/Visit Blanket: https://www.blanket.app/Follow Michael: @michaeljacoberTimestamps03:00 Knowledge bases, agents, and workflow automation08:12 The K-shaped restaurant economy explained20:58 Is the middle of the market really disappearing?21:18 Why Chili’s is back and what changed operationally29:58 Cisco acquires Restaurant Depot35:45 Why Restaurant Depot works for independents41:18 Josh’s argument for sausage as a better burger46:18 How Bark’s crispy pork sandwich worked so well53:39 Gladys update and what might happen next

#130Josh sits down with Sterling Douglass, CEO and co-founder of Chowly, alongside Michael Jacober, for a deep dive into how AI is reshaping the restaurant and technology landscape in real time. What starts as a conversation about building versus buying quickly evolves into a broader discussion on how even independent operators now have access to tools that were once reserved for enterprise-level brands. Sterling shares how AI is accelerating product development, empowering teams across disciplines, and fundamentally changing how companies think about adoption, efficiency, and innovation.The conversation expands into the future of SaaS, where traditional competitive advantages are rapidly eroding and being replaced by new forms of leverage like distribution, integrations, and execution speed. They explore the shift from static “systems of record” to dynamic “systems of action,” the risks of relying on subsidized AI infrastructure, and how companies can stay relevant as technology cycles compress from years to months. Along the way, they reflect on the cultural impact of AI, from how teams work to how leaders think, offering a candid look at what it takes to build and adapt in a world where everything is changing faster than ever.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Sterling on LinkedIn: https://www.linkedin.com/in/sterlingddouglass/Follow Sterling on Instagram: @sterdbVisit Chowly: https://chowly.com/Visit Blanket: https://www.blanket.app/Follow Michael: @michaeljacoberDo Follow: aiforrestaurants.aiTimestamps01:10 Introduction to Sterling Douglass and AI-focused discussion04:20 Why AI is dominating restaurant tech conversations07:35 Real-world AI use cases for restaurants11:50 Adoption vs efficiency: what matters most right now15:30 Token costs, infrastructure, and AI economics19:40 The shift from systems of record to systems of action24:10 How AI is changing SaaS and product development28:45 New competitive moats in an AI-driven world33:20 Build vs buy decisions for independent restaurants38:00 Closing thoughts on the future of AI in restaurants

#129Josh sits down with Tony Aiazzi for a wide-ranging conversation about restaurant tech, bootstrapping, and the hidden operational work that keeps hospitality businesses running. Tony shares his path from the Culinary Institute of America and Charlie Palmer’s kitchens to co-founding Shoebox, Over Easy Office, and Veteranized, explaining how one of the most frustrating parts of restaurant life became the foundation for an entirely new career.They dig into why invoice processing is still far messier than most people realize, how overseas teams in the Philippines and Colombia support modern restaurant back offices, and why the real promise of AI is not replacing craftsmanship but freeing people to spend more time on the work they actually love. It is a thoughtful look at what happens when restaurant operators build tools for the problems they know firsthand.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Tony on LinkedIn: https://www.linkedin.com/in/tony-aiazzi-0366b5108/Follow Tony on Instagram: @ynotaiazziVisit Over Easy Office: https://www.overeasyoffice.com/Follow Michael: @michaeljacoberTimestamps00:48 Intro to Tony Aiazzi and his restaurant-tech journey.03:18 From CIA and Charlie Palmer to leaving kitchens behind.06:08 Learning to fly in South Africa and resetting his career.07:51 Why invoice processing became the problem worth solving.10:17 Building Shoebox and creating a team in the Philippines.14:55 How Shoebox evolved into Over Easy Office and service work.24:45 Why Tony chose to bootstrap instead of raise venture capital.31:20 What restaurant invoice automation can and cannot fully solve.51:53 Veteranized, knife-making, and staying connected to craft.

#128This episode starts with a practical look at one of the least understood parts of the restaurant business: group purchasing organizations. Josh, Matt, and Mike are joined by Rich Kemp, whose background in food distribution and work at Buyers Edge gives him a deep view into how operators actually buy, price, and negotiate food. Together they unpack what a GPO really is, how rebates and price deviations work, why distributors participate, and how procurement teams can use better data and manufacturer relationships to reduce costs. The conversation also pushes on a bigger question that has come up repeatedly on the show: if supply chains, AI, and purchasing systems get more efficient, will restaurants ever truly see those savings on their invoices.In the back half, the conversation shifts from economics to culture, as the hosts react to the latest reporting around Noma and René Redzepi. What follows is a candid discussion about abuse in professional kitchens, the way destructive behavior has been normalized for generations, and the difference between demanding excellence and tolerating harm. It is a sharp, emotional, and deeply personal exchange about leadership, accountability, and whether the industry is finally ready to confront the systems that allowed this behavior to thrive for so long.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Richard on LinkedIn: https://www.linkedin.com/in/richard-kemp-2a447412/Follow Richard: @kemprkFollow Consolidated Concepts on Instagram: @consolidatedconceptsFollow Michael: @michaeljacoberFollow Matthew: @conbeazieTimestamps00:53 Josh introduces Rich Kemp and the GPO conversation.03:14 Rich explains what a GPO is and how it works.08:24 The economics of rebates, distributors, and savings.14:47 Will AI and efficiency actually lower restaurant costs?21:14 Produce procurement, direct grower pricing, and savings.27:00 Who captures the margin when systems get more efficient?31:14 Matt argues invoices rarely come back down.40:55 The hosts revisit pricing, margin, and distribution power.

#127Josh sits down with Chef Vojtech Vegh for a quickfire episode packed with eye-opening zero waste cooking ideas, from turning avocado seeds into tea to transforming banana peels into something that tastes like pulled pork. Vojtech shares how his work has evolved since launching his zero waste mission, what he’s teaching chefs around the world, and why reducing food waste is often less about learning new techniques and more about seeing ingredients differently. Along the way, the two also swap parenting stories, non-traditional birthday “cakes,” and the strange but delicious food habits kids develop.The conversation then dives into the ingredients that are most often wasted in professional kitchens, including watermelon rinds, pineapple skins, bread, rice, potato peels, and more. Vojtech explains how chefs can rethink scraps as real ingredients, where the line is between useful and unsafe, and why some of the most nutritious parts of fruits and vegetables are the ones we usually throw away. It’s a practical, surprising, and very fun look at how creativity in the kitchen can dramatically cut waste without sacrificing flavor.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Vojtech on LinkedIn: https://www.linkedin.com/in/vojtechvegh/ Follow Vojtech on Instagram:  @vojtechveghVisit Surplus Food Studio: https://www.surplusfoodstudio.com/Timestamps00:48 Vojtech’s Quickfire Return And Life On The Road02:00 Fruit Cakes, Sourdough Cakes, And Birthday Food For Kids06:59 How Vojtech Helps Chefs Reduce Waste Around The World11:44 Slovakia’s Version Of Grilled Cheese And Childhood Comfort Foods17:56 The Kitchen Phrase That Should Be Banned Forever18:53 Vojtech’s Wildest Kitchen Disaster Story24:32 The World’s Most Wasted Ingredients: Watermelon Rinds, Pineapple Skins, Bread, And Rice35:51 Banana Peels, Potato Skins, And Other Scraps You Should Be Cooking45:52 Where Zero Waste Stops: What’s Worth Using And What Isn’t

#126Josh, Mike, and Matt sits down with Keith Benjamin, nightlife operator and co-founder behind Uptown Social, Share House, Bodega, By The Way, and The Waverly, for a conversation about betting big, building brands, and turning hospitality into a true long game. Keith shares how his journey started with Penn State tailgates, fraternity social life, and bartending in New York before evolving into ownership in iconic Manhattan watering holes like Stumble Inn and Hair of the Dog. From there, he opens up about the leap to Charleston, why he saw an opening in the market, and how Uptown Social became the kind of unicorn venue most operators only dream about.The conversation then shifts into the realities of nightlife economics, including the now-infamous $9 Modelo debate, how serious operators actually think about pricing, and why beverage-first businesses can be so attractive compared to labor-heavy food concepts. Keith, Josh, Matthew, and Michael dig into frequency, guest behavior, hospitality, and the brutal cost structure of modern restaurants, all while reflecting on what makes certain places worth returning to. Along the way, Keith talks about entrepreneurship, ADHD, risk-taking, and the compulsion to keep building, offering a clear look at the mindset behind one of Charleston’s most successful hospitality operators.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Keith on LinkedIn: https://www.linkedin.com/in/keith-benjamin-4bba57396/Follow Keith: @keithbenjaminFollow Bodega on Instagram: @eatdrinkbodegaFollow Uptown Hospitality Group on Instagram: @uptownhospitalityeventsFollow Michael: @michaeljacoberFollow Matthew: @conbeazieTimestamps03:13 Michael Jacober Introduces One Of His Oldest Friends05:37 From Penn State Tailgates To Bartending In New York10:03 The Stumble Inn Era, Golden Handcuffs, And First Ownership16:39 Why Keith Left New York And Bet On Charleston19:44 Opening Uptown Social And Building A Nightlife Unicorn23:41 Bodega, Share House, By The Way, And The Waverly30:10 The $9 Modelo Debate And The True Cost Of Doing Business54:22 Beverage-First Concepts, Margins, And Why Frequency Matters01:14:06 Why Hospitality Economics Are Reaching A Tipping Point

#125Josh sits down with Matthew Conway and Michael Jacober for a spirited conversation about restaurant pricing, profitability, and what guests are actually paying for when they go out. What starts with a nearly $9 Modelo in New York quickly turns into a much bigger debate about whether bars and restaurants are justified in charging premium prices for simple products, or whether the industry has lost touch with what guests are willing to bear. Along the way, they unpack labor costs, rent, experience, hospitality, and the tension between running a viable business and keeping dining and drinking accessible.The conversation then expands into broader questions around capitalism, consumer behavior, and where restaurant economics may be heading next. They debate whether lower alcohol consumption is driven by shifting culture or rising prices, whether operators are passing value to their teams or just protecting margins, and what responsibility restaurants have to the guest experience. The episode closes with a side trip into seed oils, animal fats, and the return of tallow, giving the whole discussion a larger throughline: how cost, quality, and perception shape nearly every decision in hospitality.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Visit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazieTimestamps04:28 The Setup: Beer Pricing, Hospitality, And Consumer Expectations10:20 Who Gets The Margin And Who Is “The Man”?19:27 Are People Drinking Less Because It’s Too Expensive?28:59 Why Restaurants May Need To Charge More Than They Do35:20 The Core Debate: Is A $9 Modelo Fair Or Outrageous?40:01 The Animal Fat Revival And Why Tallow Is Back45:16 Why Seed Oils Took Over In The First Place49:32 Tallow For Cooking, Cleaning, And Even Skin Care52:07 What Restaurants Owe Guests, Teams, And Themselves

#124Josh, Mike, and Matt sit down with Arjav Ezekiel, co-owner of Birdies and James Beard Award-winning beverage director, for a candid conversation about tipping, labor, and the future of restaurant models. Drawing from his time at Union Square Hospitality Group and his experience building Birdies, Arjav unpacks the intent behind Danny Meyer’s Hospitality Included movement and why it ultimately failed. The group debates whether tipping is fundamentally broken, the role of legislation versus operators in fixing it, and how economics—not just philosophy—determines what actually works in restaurants.The conversation then shifts to solutions, with Arjav sharing how Birdies was built from first principles to solve for labor while maintaining high-level hospitality. By blending counter service with fine dining elements, rethinking team structure, and redistributing tips, the restaurant has created a more sustainable model. The episode closes with a broader reflection on innovation in hospitality, the importance of mentorship and the dining room, and why restaurants may become one of the last meaningful spaces for human connection in an increasingly digital world.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Birdies: https://www.birdiesaustin.comArjav Ezekiel on Instagram: https://www.instagram.com/arjavezekiel/Arjav Ezekiel on LinkedIn: https://www.linkedin.com/in/arjav-ezekiel-a198aa72/Timestamps02:32 Introducing Arjav Ezekiel And Birdies05:40 The Debate Around Tips Included12:05 Was Hospitality Included Doomed To Fail?18:17 The Economics Behind Why It Didn’t Work22:07 Can Restaurants Fix Tipping Without Legislation?29:44 Why Labor Is The Core Problem In Restaurants35:20 How Birdies Was Built Differently From Day One44:01 Redefining Hospitality Without Table Service52:33 Why The Dining Room Matters More Than Ever

#123Josh sits down with Matthew Conway and Michael Jacober for a wide-ranging conversation that moves from franchise operations to solo dining trends to the realities of running independent restaurants in today’s economic climate. The episode opens with Michael sharing the launch of his first Jersey Mike’s franchise in suburban Chicago and what surprised him most about the process. From corporate buildouts and turnkey systems to training support and operational playbooks, they unpack what you’re really paying for in a franchise model and why, in some ways, it can feel like cheating compared to building from scratch.The conversation shifts into broader industry trends, including the rise of solo dining, the growth of breakfast reservations, and how consumer behavior is evolving in a post-pandemic world. They debate whether people are dining alone to unplug or simply to simplify, why early dinner reservations feel controversial, and how hospitality translates across full-service, counter-service, and large-format restaurants. Along the way, they explore the risks and rewards of massive, high-revenue restaurant builds, the operational pressure of scaling, and what it actually takes to sustain margins in 2025. The episode closes with reflections on growth, ambition, and what it means to build something repeatable versus something personal.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Visit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazieTimestamps05:48 Wonder, Vertical Integration, And Big Restaurant Bets12:24 The Tipping Point In Restaurant Economics18:36 Why Solo Dining Is On The Rise22:00 Breakfast Reservations And Early Bird Culture26:18 Italian Food, Fine Dining, And Culinary Debate30:04 The Risks Of Massive, High-Volume Restaurants35:00 Scaling Independent Concepts Vs Franchises41:00 Inside The Jersey Mike’s Buildout Process44:30 One Burrito A Minute And Operational Discipline48:00 Closing Thoughts On Franchising And The Future

#122Josh sits down with Brianne Harvey, founder of Break Bread Consulting and the newly launched Restaurant Resource, to unpack why so many restaurant teams underutilize the powerful tools they already pay for. Using the analogy of a brand-new iPhone being treated like an old Nokia, Brianne explains how operators often invest in sophisticated systems—from back-office platforms to combi ovens—only to use a fraction of their capabilities. They explore why tech adoption breaks down, how implementation requires ongoing training and reinforcement, and what it really takes to embed systems into daily operations without overwhelming teams.Brianne shares the story behind Restaurant Resource, a free, national directory built to help operators discover software, service providers, and suppliers without biased paywalls. She discusses Break Bread’s focus on emerging multi-unit brands, the operational inflection point that happens between 10 and 50 locations, and the habits that consistently show up in the best scaling restaurant groups. The conversation also dives into AI—how Brianne uses it daily to triage email, automate workflows, and accelerate research, where it falls short, and why guardrails and critical thinking matter more than ever. Throughout, one theme remains clear: technology should support hospitality, not overshadow it. In the end, the artistry, taste, and human connection at the table are still what matter most.Timestamps04:05 Why Brianne Built Restaurant Resource09:03 Break Bread Consulting And The 10 To 50 Location Inflection Point14:37 What Restaurants Get Wrong About Tech Adoption18:39 Inventory, Back Office Tools, And Data Accuracy Challenges22:00 What The Best Scaling Restaurant Groups Do Differently26:47 Apicii, Complex Openings, And Operational Mindset28:13 How Brianne Uses AI In Daily Operations34:43 Where AI Is Headed In Restaurant Tech46:51 Guest-Facing AI And The Future Of Admin Roles50:11 What AI Can’t Replace: Taste, Hospitality, And Relationships52:22 Brianne’s Grilled Cheese And Memorable Meals59:06 Jose Andres, Recipe Systems, And Closing ThoughtsLinks and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Brianne on LinkedIn: https://www.linkedin.com/in/briannemharvey/Follow Brianne on Instagram: https://www.instagram.com/mspennilane/?hl=en

#121Josh, Matt, and Mike are back for another trio episode, and things heat up right from the cold open as Mike unleashes a spicy critique of Danny Meyer's restaurant empire. Comparing Meyer's concepts to "safe, VH1-style" dining, Mike questions his public persona compared to boundary-pushing restaurateurs like Keith McNally and Stephen Starr. After the fiery start, the guys settle into discussing the intricacies of project management, prioritizing ideas using tools like ClickUp, the nuances of developing a burger blend over seven months, and Mike's past life as a bedroom musician. The temperature rises again when Matt dives into a heated debate about professional titles: What makes someone a Sommelier? If you step off the restaurant floor, are you a "former" Somm, or is it a lifelong title just like being a Chef? The trio wraps up the episode by exploring the anti-chef-driven restaurant movement, celebrating the brilliance of the original Momofuku Ssäm Bar, and Mike's full, unfiltered take on Meyer and the Eleven Madison Park buyout.Timestamps04:05 Parenting reflections and having a 10-year-old08:29 Using ClickUp and Replet for restaurant project management16:45 Wine blending, barrels, and case yields22:30 Why did it take 7 months to develop a burger blend?25:52 Mike's past life as a musician35:36 The Great Sommelier Debate: What defines an active Somm?42:26 Are TV personalities like David Chang still considered Chefs?56:23 The brilliance and innovation of the original Momofuku Ssäm Bar01:00:51 The anti-chef-driven restaurant movement01:07:18 Retirement, career transitions, and leaving the restaurant floorLinks and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Visit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazie

#120Josh sits down for a quickfire episode with Dan Siegelman, a New Jersey native and JWU alum who cut his teeth working for industry heavyweights like Stephen Starr, Michael Mina, and the late Michael Chiarello. Currently leading the culinary operations for El Camino, a high-volume Mexican concept in Florida, Dan shares his insights on the shifting restaurant real estate landscape in Miami and his deep dive into authentic Mexican cuisine, highlighting the complex sauce work and diverse dried chilies his team utilizes daily.The conversation moves into the rapid-fire round where Dan reveals why he despises the word "heard" on the line, the absolute tragedy of losing his physical recipe notebooks to a late-night bag theft, and why the fat from braised short ribs is the most underutilized byproduct in professional kitchens. He also shares a hilarious (and highly embarrassing) hazing story involving "club baby seal" from his time as a young sous chef at Bottega, his unapologetic method for a cast-iron Texas Toast grilled cheese, and a crucial leadership lesson about stepping back and letting your team fail so they can ultimately grow.Timestamps01:48 Dan's background and working for Stephen Starr and Michael Mina04:24 The Miami rent crisis and its impact on independent restaurants08:18 Menu R&D, Salsa Macha, and utilizing diverse Mexican chilies13:00 The devastating story of losing years of recipe notebooks to a theft21:25 The best dish he ever ate: The French Laundry's suckling pig23:25 Giving flowers to Alex Lee and John Sergi25:27 Why kitchens waste too much root vegetable tops and braising fat29:04 An embarrassing hazing story involving Michael Chiarello and a seafood order32:40 The specific technique for a cast-iron Texas Toast grilled cheese34:37 A leadership lesson on micromanagement and letting your team failLinks and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Visit El Camino: https://modernrestaurantgroup.com/el-camino-locations/Follow Dan Siegelman on Instagram: https://www.instagram.com/chef5.0/?hl=enFollow Dan Siegelman on LinkedIn: https://www.linkedin.com/in/dan-siegelman-b4a44370/

#119.Josh sits down with regulars Matthew and Michael Jacober, along with special guest Eli Feldman, a Boston-based restaurateur and AI advocate. The group dives into a wide-ranging conversation that starts with the prestige of 17th-generation winemaking and quickly shifts into the high-stakes world of modern hospitality. They explore the Noma pop-up in LA, debating whether a $1,500-a-head experience funded by American Express is a genuine culinary event or a "state of mind" marketed for brand clout.Eli shares a fascinating deep dive into his "Bite" and "Fails" philosophies, detailing how he used AI to analyze kitchen line movements and KDS data to slash ticket times by 75%. The conversation takes a serious turn as the group shares legal war stories involving real estate disputes, blood on the walls, and the emotional complexities of employee-employer breakups. They close with a sobering look at the "Barbell Economy"—the disappearance of mid-tier restaurants in favor of private equity-backed groups and the impending wave of white-collar workers entering the hospitality industry out of necessity.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazieFollow Eli's Substack: https://shybird.substack.com/Timestamps01:56 The history of Domain Jean-Louis Chave and 17th-generation winemaking03:23 Introducing Eli Feldman: Restaurant operator and AI strategist06:54 The $1,500 Noma pop-up and the role of Amex in exclusivity10:35 Is Noma a place or a concept that can travel?22:43 The "Somification" of everything: Why contextual knowledge is the ultimate commodity25:41 Using Meta glasses for hands-free recipe development in the kitchen27:58 How Eli used Claude to reduce ticket times by 75% in Fenway31:19 The $200-a-month digital leadership team for restaurants33:47 Real Estate War Stories: MJ’s nightmare with blood on the walls39:37 Josh’s lawsuit over tenant improvement allowances41:38 Matt’s legal battles over parking spots and partnership breakups59:02 The "Barbell Economy" and the homogenization of the restaurant industry01:03:00 Youth unemployment and the coming wave of tech workers entering hospitality

#118.Josh sits down for a quickfire episode with John Adler, the Vice President of Culinary at Blue Apron, now part of the Wonder platform. They discuss John's massive transition from the high-precision world of fine dining at restaurants like Per Se and Franny's to managing supply chains for millions of meals at Blue Apron. John opens up about the operational complexities of the Wonder acquisition, negotiating contracts for three million pounds of chicken, and the future of robotic kitchens.The conversation moves into the Quickfire round where John shares the best dish he ever ate at a tiny grotto in Italy and gives flowers to the underrated chef Juan Cuevas. He explains why truffle oil should be banned from every kitchen and challenges cooks to be more creative with food waste like herb stems and bread crusts. John recounts a harrowing kitchen disaster involving a plastic deli container melting onto a French cooktop at Per Se. Finally, he breaks down his exact, science-backed method for the perfect grilled cheese sandwich.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyFollow John: @johniadler and Linkedin HereCheck out: Blue ApronTimestamps:01:25 The Wonder acquisition of Blue Apron and cross-pollinating teams03:24 Transitioning from fine dining to negotiating 3 million pounds of chicken06:56 Wonder innovation, sous vide chicken, and robotic woks08:24 Chad Labs and the mathematics of cooking at Per Se12:08 The best dish John ever ate: Il Grotto di Corignan18:20 Why Juan Cuevas is the most underrated chef20:26 Banning truffle oil from the kitchen21:28 The most wasted ingredients: stems and crusts24:30 The full story of the melting deli container on the Per Se flattop28:13 The specific technique for the perfect John Adler grilled cheese

#117.Josh sits down with Elizabeth Tilton, founder and CEO of Oyster Sunday and OS Benefits. They discuss the critical need for independent restaurants to have the same purchasing power as large corporate groups. Elizabeth shares her journey from being a chocolatier and pastry chef to building a corporate office for independent operators. They discuss the launch of OS Benefits which provides zero deductible health insurance for the hospitality industry. They also explore the concept of scaling a business without adding locations and how Elizabeth views her dyslexia as a superpower in pattern matching. The episode concludes with a look at her time with Noma Projects and her favorite dining spots in New Orleans.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyFollow Elizabeth: @elizabethtilton and Linkedin HereFollow Oyster Sunday on Instagram: @oystersundayOyster Sunday: https://www.oystersunday.com/Timestamps:01:14 From pre-med to pastry chef and chocolatier02:44 Preferences on chocolate and couverture05:31 Why Oyster Sunday takes team retreats to the Catskills07:40 Defining New Orleans as a person named Aunt Betty09:16 What is Oyster Sunday?10:35 Are restaurants operating better today than 5 years ago?12:10 Why restaurants are under-investing in automation and CRM20:48 The responsibility to scale a business24:36 Elizabeth's time as interim CMO for Noma Projects28:56 Viewing dyslexia as a superpower in pattern matching36:00 Finding your Zone of Genius as a founder44:39 The origin story of OS Benefits46:41 How OS Benefits aggregates buying power for independent restaurants53:14 Elizabeth’s top New Orleans dining recommendations

#116.What began as a plan for a casual Quickfire catch-up evolved into one of the most poignant conversations on the show. Josh sits down with his friend and former colleague Dan Jackson, and while they touch on the mechanics of the restaurant industry, the heart of this episode lies in a tribute to Dan’s late wife, Stephanie Jackson. Stephanie was a beloved figure in the hospitality world whose passing left a profound impact on everyone who knew her.Dan opens up about the reality of navigating the pandemic while facing a life-altering family tragedy. He shares the story of leaving New York City for Chapel Hill, the challenges of single parenthood to three children, and the fog of grief that follows the loss of a partner. The conversation explores how he found his footing again, transitioning from the corporate structure of Union Square Hospitality Group to becoming a chef-partner at Osteria Georgi and preparing to launch his second concept, Geo’s Tavern.Toward the end, the two shift gears into the originally planned rapid-fire questions. They geek out over kitchen tools, discuss the realities of scaling a restaurant brand, debate the best ways to utilize broccoli stems to reduce waste, and break down exactly how Dan makes a grilled cheese sandwich for his kids. This is an episode about the resilience of the human spirit, the community of the hospitality industry, and moving forward without forgetting the past.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyOsteria Georgi: https://www.osteriageorgi.com/team-member/executive-chef_partner/Timestamps:04:06 Reconnecting and looking back at the last five years05:31 Navigating the pandemic and a family health crisis09:50 Leaving New York City and the transition to Chapel Hill11:23 Remembering Stephanie Jackson and her impact on the industry13:18 Parenting three children through grief and loss17:05 Creating new rituals and honoring memory20:42 The Stephanie Jackson Award at Union Square Hospitality Group23:28 Building community at Osteria Georgi26:32 The nervous excitement of scaling from one restaurant to two33:25 Kickstarting the Quickfire round34:36 Catering hacks and lessons from catering for thousands37:13 A frozen food disaster at the Javits Center38:59 The distraction of cell phones in the kitchen41:48 Food waste and the versatility of broccoli stems43:47 The specific mechanics of a home-cooked grilled cheese

#115.In this episode, Josh, Matt, and Mike dive into a lively discussion about evolving trends in the restaurant industry. They kick things off by debating the rising popularity of mocktails and the economics behind charging premium prices for what is essentially juice. Matt shares his perspective on the value of sommeliers in the age of AI, arguing for the irreplaceable human element in hospitality versus the efficiency of algorithms. The trio also debates the modern dining culture of mandatory shared plates versus traditional individual courses. They discuss the impact of GLP-1 drugs like Ozempic on dining habits, with insights into how these medications are reshaping consumer behavior and the surprising rise of the non-alcoholic beverage market.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazieTimestamps02:30 Kitchen Gifts: Bourbon vs. Kunz Spoons06:15 The Death of the Expert08:30 AI vs. The Human Sommelier16:00 Knowledge vs. Craft25:33 The True Value of Hospitality32:00 Information as a Commodity37:00 The Shared Plates Controversy45:30 The Impact of GLP-1s on Restaurants51:54 The Rise of Non-Alcoholic Drinking56:45 Elton John's Non-Alcoholic Wine Brand

#114.In this quickfire episode, Josh talks with Geoff Kornberg. They explore memorable dishes like spicy rice cakes from Momofuku Sambar, useful techniques such as garlic confit butter, and praise for underappreciated chefs in the industry. The conversation also dives into specific recipes like the perfect grilled cheese, wild kitchen stories involving health inspections, and the intricacies of scaling a restaurant concept. Leadership techniques and ingredient preferences, including a strong dislike for truffle oil, round out the discussion, providing a comprehensive look at the highs and lows of professional cooking.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyFollow Geoff: www.linkedin.com/in/geoff-kornberg-03b23a94/Chapters:00:28 Guest Introduction and Background01:06 Greatest Dish Ever Eaten02:49 Borrowed Recipe or Technique04:18 Underrated Chefs06:17 Perfect Grilled Cheese Recipe09:56 Wildest Kitchen Story11:56 Dish Too Hard to Execute14:26 Challenges of Scaling a Restaurant15:48 Leadership Lessons18:53 Banning Truffle Oil

#113.In this episode, Josh sits down with Michael Jacober, founder of Blanket, and Matthew Conway, owner of The Tippling House, for a wide-ranging conversation about the state of modern hospitality. The trio examines how social media and constant connectivity have fundamentally reshaped what diners expect when they walk through a restaurant's door, and whether these shifts have made it harder for chefs to craft truly memorable experiences. They discuss the pursuit of Michelin stars, the erosion and evolution of dining standards, and what it takes to stay motivated in an industry that demands perfection during brutally early mornings and late nights. Matt wraps things up with his latest wine recommendations and shares his thoughts on how restaurants might reignite the genuine excitement that brings people back to the table.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazie

https://www.youtube.com/watch?v=qN4y3Pyq_b8&t=3sIn this episode of the 86 Reason Podcast by Over Easy Office, Xavier talks to Josh Sharkey, founder of the recipe management platform meez, about his journey in the restaurant industry. Josh shares his fascinating culinary journey, starting from his early days working various restaurant roles, to winning a cooking contest that took him to Norway, and eventually setting up his own fine dining and casual dining establishments. The conversation dives deep into the origins and evolution of meez, a software focusing on the operational success of recipes. Josh emphasizes the importance of operational empathy, effective recipe documentation, and maintaining quality control. The episode wraps up with reflections on the complexities of restaurant operations and a desire for more transparent and effective data usage in the food industry.00:39 Josh Sharky's Background and Early Career03:06 Culinary School and Early Influences04:57 Winning the Contest and Traveling to Norway10:51 Experiences in Europe and Return to New York18:17 Opening Bark Hot Dogs and Challenges25:57 Insights on Management and People33:00 Street Food Dreams in New York34:10 Exploring Colombian Cuisine41:18 Challenges in Recipe Management46:07 Operational Empathy in Tech56:44 Future of Restaurant TechLinks and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeySubscribe to Over Easy Office: https://www.youtube.com/@OverEasyOffice

#112.In this episode, Josh sits down with Kim Floresca, Vice President of Culinary at goop kitchen, a chef with a remarkable background in fine dining who's now making waves in the innovative world of ghost kitchens. Kim opens up about her unconventional routine of starting her day at 2:30 AM and how those early morning hours fuel her creativity and productivity. She shares the unique challenges and rewards of running goop kitchen's operations, from perfecting gluten-free cooking techniques to maintaining the high standards of guest experience that fine dining instilled in her. Kim walks through the innovative processes that have driven goop kitchen's success and discusses exciting plans for future expansion.Kim explores the evolving role of AI in the culinary world and why building strong company culture remains essential even in a ghost kitchen model. She reflects on how her fine dining roots inform her approach to accessibility and quality at goop kitchen, and shares her vision for where the brand is headed. Whether you're interested in culinary innovation, the operational intricacies of modern food businesses, or simply want to hear from a chef who's successfully bridged the gap between haute cuisine and accessible dining, this episode offers valuable insights into the future of the restaurant industry.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit goop kitchen: https://www.goopkitchen.com/Follow Kim: @kimfloresca

#111. Josh talks with Giancarlo Pagani, the restaurateur behind Los Angeles favorite Mother Wolf, about what it takes to create restaurants that stand the test of time. Giancarlo shares how his early exposure to hospitality through his father—a longtime maitre d—shaped his deep respect for service, culture, and consistency. They explore the creative and operational balance behind his projects, the role of design in crafting memorable spaces, and how thoughtful partnerships and meticulous attention to detail help turn a single concept into a lasting institution. This conversation offers an inside look at what truly defines longevity and excellence in the modern dining world.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh: @joshlsharkey or Linkedin hereFollow Giancarlo: @gc_pagani and @paganiprojects

#110.In this special meez podcast feature, Amy Guittard of the namesake chocolate brand leads a discussion with acclaimed chefs Suzanne Goin and Michael Mina, and hospitality tech founders Ryan Handel and Josh Sharkey, on the intersection of creativity and profitability—where inspiration meets the realities of running a business.  They explore the unique challenges and rewarding experiences of running independent restaurants. Key topics include balancing passion with profitability, fostering creativity within constraints, and the vital role restaurants play in community building. The discussion also delves into strategies for driving revenue, understanding the true costs of a dish, and the importance of teamwork in the kitchen. The episode underscores the collective effort needed to preserve independent restaurants, which are essential for reflecting broader humanity and culture.A huge thank you to Brad Metzger and the BMRS team for putting on another spectacular LA Chef Conference this year!Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh: @joshlsharkey or Linkedin hereFollow Michael Mina: @chefmichaelminaFollow Suzanne Goin: @suzannegoinFollow Amy Guittard: @guittardchocolateFollow Ryan Handel: @getmyfixeFollow Brad Metzger @metzger_bradThe La Chef Conference: https://www.lachefconference.com/

#109.Join Josh as he moderates a compelling discussion with Eric Bromberg, co-founder of Blue Ribbon Restaurants, and John Karangis, executive chef at Shake Shack, exploring the fascinating intersection between fine dining and food at scale. This engaging conversation reveals the mutual lessons these two culinary worlds can teach each other, diving deep into the critical importance of precision, consistency, and innovation that drives success across both restaurant segments. The trio examines how scaling operations can actually sharpen efficiency and creativity, challenging traditional assumptions about what it means to deliver quality food at different service levels.The discussion ventures into the evolving landscape of the food industry, touching on exciting possibilities for elevating food quality in unexpected places like hospitals and envisioning the future of quick service restaurants that refuse to compromise on high-quality dining experiences. Bromberg and Karangis share insights from their respective expertise in upscale dining and fast-casual innovation, while Josh guides the conversation through practical applications and industry trends. The summit concludes on an optimistic note, celebrating the next generation of chefs and the promising future of food businesses that are breaking down barriers between speed and quality, efficiency and excellence.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh: @joshlsharkey or Linkedin hereFollow Dan: @dan.giustiVisit Brigaid Summit: https://www.brigaidsummit.comFollow Eric: @blueribbonericFollow John: john_karangis  

#108.Josh sits down with Blake Hudelson, founder of BoomPop, to explore how artificial intelligence is transforming the event planning and hospitality landscape. Blake shares his journey from architecture to product design and how it shaped his approach to building BoomPop as a comprehensive platform that simplifies event management through technology while maintaining the personal service that makes events truly memorable. They examine the power of design thinking in understanding guest needs before crafting solutions, discussing how successful events engage all five senses and create lasting emotional connections through thoughtful details and brand experiences.The conversation touches on the supportive nature of founders' communities and their essential role in providing networking opportunities and fostering innovation. Blake demonstrates how his architectural background influences his product design philosophy, emphasizing that memorable experiences stem from personal touches and meticulous attention to detail rather than just technology alone. They unpack how AI is revolutionizing the industry by enhancing human creativity rather than replacing it, while exploring BoomPop's mission to become the leading platform for all types of events and the delicate balance between technological efficiency and the human elements that make events truly special.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit BoomPop: http://www.boompop.comFollow Blake: https://www.linkedin.com/in/blakehudelson

#107.Josh sits down with Jesse Stein, founder of Hermetic AI, to explore how artificial intelligence is transforming hospitality management and customer engagement in the restaurant industry. Stein shares his vision for making AI interactions feel genuinely human while helping restaurants streamline event management and build stronger customer relationships through personalized experiences and strategic follow-up.The conversation covers the evolving role of technology in hospitality, from the surprising power of handwritten notes in customer engagement to sophisticated AI models that enhance rather than replace human connection. Stein and Sharkie examine practical sales strategies including the psychology of reciprocity, the importance of understanding customer needs, and how restaurants can leverage platforms like LinkedIn for business networking. They also address the critical need for contingency planning in restaurant operations, learning from past mistakes, and why creating memorable experiences often drives more value than focusing solely on material offerings, all while exploring how Hermetic AI's solutions can help restaurants nurture customer relationships that translate into increased loyalty and sales.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Hermetic AI: https://www.hermetic.ai/Follow Jesse: @jesse.steinn

#106.Josh sits down with Eli Feldman, founder of Elided Opinions and Shy Bird, to explore the rapidly changing dynamics of restaurant management and hospitality. Feldman shares insights on how restaurants must evolve beyond traditional dining models to survive in today's competitive landscape, emphasizing the critical need to monetize customer attention for higher-margin revenue streams. The conversation covers the transformative impact of technology on operations, from AI-powered customer interactions to data-driven insights that enhance both efficiency and dining experiences.The discussion examines the fundamental challenges facing the industry, including rising operational costs, declining profitability, and the ongoing debate around delivery services potentially undermining the social essence of dining out. Feldman and Sharkie explore innovative approaches to restaurant economics, including the potential of franchising models and the importance of creating unique, memorable experiences that differentiate establishments in an oversaturated market. They also address how restaurants can leverage technology and data analytics to better understand customer preferences while adapting to shifting consumer behaviors in the post-pandemic hospitality landscape.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Shy Bird: https://www.shybird.com/Follow Eli: @feldman_eli

#105.Josh sits down with Britney Ziegler, Founder and CEO of Panso, to explore the innovative world of restaurant technology and hospitality management. Britney shares her entrepreneurial journey of launching a comprehensive restaurant technology platform that streamlines multiple tools into one unified system. She reveals how her team's industry experience has been crucial in reducing onboarding friction, particularly through hiring people directly from restaurants who understand the unique challenges operators face. The conversation covers Panso's strategic approach to building in stealth mode, allowing for careful product refinement before market launch, and the critical importance of helping restaurants understand and leverage their customer data for success.Britney discusses the art of deal-making in the restaurant business, emphasizing how industry connections and word-of-mouth strategies have driven their sales approach. She outlines her vision for empowering restaurants with true customer data ownership through what she describes as a genuine CRM system that enhances customer loyalty and collaboration. The discussion touches on the transformative potential of AI in enhancing customer engagement and operational efficiency, while also exploring the significance of strategic partnerships in driving business growth. Throughout the conversation, Britney reflects on the personal growth that comes with entrepreneurial success and her commitment to revolutionizing how restaurants connect with and serve their customers.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Panso: https://www.hellopanso.comFollow Britney: https://www.linkedin.com/in/britney-ziegler

https://www.youtube.com/watch?v=uoE6VJ-R7LU&t=108sToday, we’re highlighting Josh's appearance on Restaurant Unstoppable with host Eric Cacciatore. This insightful repost episode explores the critical foundations of successful restaurant operations. Josh breaks down the essential elements of running a restaurant from pre-sale planning through post-sale execution, emphasizing how consistency in food preparation and explicit recipe communication can make or break an establishment's success. The conversation reveals how meez has evolved from a simple recipe management platform into a comprehensive menu engineering tool that helps restaurateurs balance their creative vision with operational profitability.The episode examines the delicate equilibrium between creative chaos and systematic order that defines the restaurant industry, while exploring how technology can enhance rather than replace the human elements of hospitality. Josh and Eric address the shifting landscape of dining economics, the emergence of experience-driven consumption, and the potential for food to serve as medicine in our evolving relationship with health and wellness. They also tackle forward-looking topics including AI's impact on employment, community engagement strategies, and how the industry can transform its approach to align vision with actionable results that benefit both operators and guests.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Restaurant Unstoppable: https://www.restaurantunstoppable.com/Follow Restaurant Unstoppable: @restaurantunstoppablepodcast

#104.In this episode, Josh sits down with chefs Shawn Aoki and Ryan Harris to explore their journey from working in hotels to running a successful culinary consultancy in Dubai's dynamic food scene. They dive into the unique challenges of menu development, ingredient sourcing, and the competitive nature of the culinary community in Dubai. Throughout the conversation, Shawn, Ryan, and Josh discuss the importance of understanding client needs while developing new culinary concepts, emphasizing how the creative process adapts to the growing demands of a consultancy.The trio also shares insights on the balance between maintaining creative control and learning to delegate as businesses expand. They touch on the importance of continuous learning through travel, the evolving world of food trends, and how AI is influencing recipe development. The episode wraps up with a conversation on the timeless value of cookbooks as sources of inspiration for culinary professionals. Tune in for an engaging, professional, and thought-provoking discussion about scaling culinary businesses and staying ahead in a fast-paced industry.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit H°A Hospitality: https://www.harrisaoki.com Follow H°A Hospitality: @harrisxaoki Follow Shawn Aoik: @chef.shawn.aokiFollow Ryan Harris: @chefryanharris

#103.Join Josh as he sits down with the innovative duo behind Tilit, Alex McCrery and Jenny Goodman, to explore how they've revolutionized chef workwear through community-driven design and authentic hospitality connections. The founders share their formative experiences working within the hospitality industry, including pivotal moments at Commander's Palace and culinary adventures throughout New Orleans that shaped their understanding of what chefs truly need from their workwear. They reveal the delicate balance between maintaining creative integrity and achieving profitability, while staying true to their community-first approach that puts chef feedback at the center of every design decision.The conversation covers the evolution of chef apparel beyond traditional whites, innovations in culinary equipment, and the strategic importance of building genuine relationships within the hospitality ecosystem. Alex and Jenny discuss their unique hiring practices, the challenges of defining and maintaining brand identity in a competitive market, and how they measure success through metrics that extend far beyond financial returns. They also explore their design influences, creative processes, and the story behind launching the Utility Show, concluding with valuable advice for aspiring hospitality professionals looking to make their mark in the industry.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Tilit: https://www.tilitnyc.com/Follow Jenny and Alex: @tilitnyc

#102.In this episode, Josh sits down with Gavin Kaysen—the award-winning chef and founder of Soigné Hospitality Group in Minneapolis.Gavin reflects on his upbringing, his mentors like Daniel Boulud and Thomas Keller, and how their examples—especially around discipline and curiosity—shaped not only his cooking but his approach to business and people.Whether it’s developing young talent, opening new concepts, or coaching Team USA at the Bocuse d’Or, Gavin shares what drives him: a deep belief in hospitality, personal growth, and giving back.Listeners get an inside look at the stories behind Kaysen’s renowned restaurants, including Spoon and Stable, Demi, and Mara, and the meaning behind names like Bellecour. Gavin also shares touching moments about his relationship with the late Paul Bocuse, including the story of why Bocuse flew the American flag in front of his restaurant.Of course, it wouldn’t be a Gavin Kaysen conversation without a mention of spoons—yes, the ones he “borrows” from restaurants as mementos of meals that moved him.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Gavin: https://gavinkaysen.com/Follow Gavin: @gavinkaysen

#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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Loring Place: https://www.loringplacenyc.comFollow Dan: https://www.instagram.com/dan_kluger/?hl=en

#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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Camaraderie: https://www.camaraderiehtx.comFollow Chad Brauze: @theshawngawle

#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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Sweetgreen: https://www.sweetgreen.comFollow Chad Brauze: @chadbrauze

#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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Castellucci Hospitality Group: https://www.chgrestaurants.com/Follow Fred: https://www.instagram.com/fredcast3/?hl=en

#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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Slang: https://try.slang.ai/Visit Alex: https://www.linkedin.com/in/alexsambvani

#96.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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Opus: https://www.opus.so/Visit Rachael: https://www.linkedin.com/in/rachael-nemeth

#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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Ben: https://www.fourtop.ai/

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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyListen to Digital Hospitality: https://podcasts.apple.com/us/podcast/digital-hospitality/id1235316273Visit Shawn Walchef: @shawnpwalchef 

#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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Josh Kopel: https://joshkopel.com/Visit Josh on Instagram: @joshkopelTo sign up for my free 5 Day Masterclass: https://pages.joshkopel.com/masterclassTo connect with Josh on Linkedin: https://www.linkedin.com/in/joshuakopel1/

#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 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyFollow Ben on Instagram: @benleventhalDiscover Blackbird: https://www.blackbird.xyz

#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/getmeezFollow Brian and Jackie: https://www.instagram.com/astheicecreamchurns?igsh=dmZ6cnJ5Ymdwbmk2

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

This week, we are excited to bring you part two of a two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our host, Josh Sharkey, was 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

This week, we are excited to bring you part one of a two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our host, Josh Sharkey, was 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