The meez Podcast is hosted by Josh Sharkey, an entrepreneur, professional chef, and founder/CEO of meez, a culinary operating system for food professionals. In each episode, he interviews world-class entrepreneurs in the food space who are shifting how the industry innovates and operates. The show focuses on leadership, business building, and technology in hospitality and food. It offers practical insights and stories from people changing the way we cook, eat, and run food businesses.
Episodes
Restaurants Are a Team Sport. AI has been a Single-Player Game (until now) with Eli Feldman
#153Josh sits down with Eli Feldman, co-founder of Shy Bird in Boston and of Colette, an AI platform built for restaurant teams. They start with takeaways from recent AI panels Eli did in San Francisco and New York: give AI tools context, since the models are close to commodities, and do what is best for your own restaurant when choosing between an all-in-one platform and point solutions. Eli expl
Inside the Kitchens Feeding the World’s Biggest Events: Jennifer Bargisen of Sodexo Live!
#152Josh sits down with Jennifer Bargisen, VP of Culinary Transformation at Sodexo Live!. They recorded at the Colorado Convention Center in Denver after a day touring its kitchens. Jen explains contract foodservice: running food and beverage for stadiums, convention centers, zoos, aquariums, ferry systems and other venues that don’t operate it themselves. She planned to be a lawyer, cooked throug
From Rolling Stone Dreams to Restaurant News: Sam Oches of Nation's Restaurant News, Take-Away and Extra Serving
Josh sits down with Sam Oches, editor in chief of Nation's Restaurant News and host of the Take-Away with Sam Oches podcast, for a candid conversation about who covers the restaurant industry now and who holds it accountable. Sam spent 12 years at QSR magazine before joining Informa in 2021, where he also co-hosts Extra Serving with Alicia Kelso and leads CREATE, the event for emerging restau
Ty Wilson On The Hidden Spend Quietly Eating Restaurant Margins
#150Josh sits down with Ty Wilson, co-founder and CEO of Tab Commerce, the financial management platform built specifically for restaurants. Ty grew up in his parents’ restaurants in Canada, studied finance, spent a few years in investment banking in Toronto, and landed back in the family business during the pandemic, where he saw how much money quietly leaks out of a restaurant through the expens
Actuals beats averages, Open beats closed, and questions beat answers. With David Corts, CEO of Fresh KDS.
#149Josh sits down with David Corts, CEO of Fresh Technology, the company behind Fresh KDS, now running in roughly 11,000 restaurant locations. David started his career in New York in the mid-90s as the first employee at @plan, met his wife of 25 years on a Metro North reverse commute while she was one of the first 20 employees at Priceline, and later sold a business to AOL, landing there as a VP
Sean Josephs: The Sommelier Who Built America's Great Bourbon Bars and now create's a bourbon they pour.
Josh sits down with Sean Josephs, founder of Pinhook Bourbon and the new subscription-only Old Joseph's, for a conversation that traces two decades in restaurants and spirits. Sean didn't find the industry until he was 30, after five directionless years in fashion and beauty account management, before landing as a food runner at Tia Pol, the Chelsea restaurant his wife Mani opened in 200
Janello On Red Sauce Joints, Chicken Parm, And What Makes Them Last
#146Josh sits down with Jason Anello, better known as Janello, at Da Nico on Mulberry Street in Manhattan's Little Italy. Janello is an experience strategist on a mission to bring back dinnertime. That inspired him to create The Red Sauce Map and the Forking Tasty supper club so others can experience dinnertime through his Italian-American lense. They trace how Italian immigration and New Wor
Rocco DiSpirito talks technique, content creation, and the path of the modern chef
#145Josh sits down with chef, restaurateur, author, and television pioneer Rocco DiSpirito for a wide-ranging conversation about how dramatically the path of a chef has changed. Recorded at Bar Rocco, the episode begins with Josh realizing that Rocco actually judged a cooking competition he entered 25 years ago, before the two revisit their shared connection to legendary chef Gray Kunz. Rocco trac
Revisiting Epic Conversations: Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder, and wd~50 (Part 2)
We’re revisiting Part Two of Josh’s conversation with legendary chef Wylie Dufresne, continuing their fireside chat from the annual meez team summit at the Tarrytown Estates outside New York City. After exploring the story and philosophy behind wd~50 in Part One, Wylie tackles some not-so-quick-fire questions, shares the unexpected inspiration behind Stretch Pizza, and takes questions from the aud
Revisiting Epic Conversations: Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder and wd~50 (Part 1)
We’re revisiting one of the standout conversations from the meez Podcast archive. In this episode, Josh sits down with legendary chef Wylie Dufresne for a conversation on creativity, leadership, and the tension between making great art and building a sustainable business. It’s a conversation that remains just as relevant today, and one well worth bringing back for another listen.Chef Wylie Dufresn
Revisiting Epic Conversations: John Karangis - Executive Chef, VP of Culinary Innovation Shake Shack
Revisiting Viral meez Episodes — we're bringing back one of the most-listened-to conversations in meez Podcast history. This episode originally aired October 31, 2023.Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack? Meet John Karangis, Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand.
Kenny Warner on How AI Models Really Work, Why Clean Data Wins, and the Future of Restaurant AI
#144Josh and Mike sit down with Kenny Warner, VP of Data Science and Engineering at meez, for a conversation that starts with Kenny's unlikely path into tech leaving college after his sophomore year to launch a cause-marketing startup and winds up deep inside the machinery of modern AI. Kenny breaks down what actually happens when a language model reads your data, explaining tokens, embedding
From Dishwasher to Restaurant Empire: Cameron Mitchell on Loyalty and Culture
#143Josh sits down with Cameron Mitchell, founder and CEO of Cameron Mitchell Restaurants, to explore the leadership philosophy behind one of the country's most respected independent restaurant groups. Cameron shares the remarkable journey from high school dropout and dishwasher to building more than 100 restaurants, reflecting on the goals he set at 18 years old that ultimately shaped his en
Drew Nieporent on Nobu, Tribeca Grill, and the Art of the Restaurateur
#142Josh sits down with Drew Nieporent, one of the most influential restaurateurs in American dining and the man behind Montrachet, Tribeca Grill, Nobu, Corton, and Bâtard. Over four decades he opened 40 restaurants and has partnered with some of the world's best chefs, from David Bouley to Paul Liebrandt to Marcus Glocker. Recorded at Nobu Downtown, the conversation centers around Drew'
Maddy Shannon on 'the Anticipate and deliver' approach, the price of a restaurant meal, and the Ai paradigm
#141Josh sits down with Maddy Shannon, Head of Product Strategy at SpotOn, who has spent her career making independent restaurants more profitable. From a start at Bain, to the business team at The Alinea Group under Nick Kokonas, to the finances at SingleThread Farms in Healdsburg, to a Stanford MBA and now leading SpotOn's reporting, Profit AI, and analytics teams, Maddy sits at the rare in
Deirdre Auld On Leading With Curiosity, Not Fixing
#140Josh sits down with Deirdre Auld, CEO and partner of Coda Restaurant Group in Boston, whose portfolio includes SRV, Baleia, Gufo, The Salty Pig, and the soon-to-open Celine. Deirdre traces her circuitous path into hospitality leadership, from an early love of architecture and a stint in private equity to years running restaurants and eventually stepping away to earn a master's degree and
Xavier from OEO on restaurant bookkeepers vs Ai and how to charge corkage fees
#139Josh and Mike sit down with Xavier Mariezcurrena Vega, co-founder of Over Easy Office and ChouxBox to trace the winding road that took him from busing tables as a teenager to running a 400-person back-office operation spanning Philadelphia, Bogotá, and Manila. Xavier shares the story of opening and losing a restaurant in Dallas, the friendship with his business partner Tony that grew out of a
28 years inside Nobu with Chef Thomas Buckley, why Nobu's legacy continues to grow, lasting relationships, and Thomas' $250 Grilled Cheese
#138Josh sits down with Thomas Buckley, Corporate Executive Chef of Nobu Restaurants and one of the key culinary leaders behind more than 60 Nobu locations worldwide. Thomas shares the unlikely path that took him from a vegetarian upbringing in a seaside town in England to some of the world’s most influential kitchens, including The Connaught, Daniel, El Bulli, and ultimately Nobu. Along the way,
Jenn Saesue and Chat Suansilphong of Fish Cheeks, Bangkok Supper Club and now Bubs Bakery on Thai cuisine and how to actually make good gluten free baked goods
#137Josh sits down with Jenn Saesue and Chat Suansilphong, co-founders of 55 Hospitality, recorded at Bangkok Supper Club. Chat learned to cook in his father's restaurant in Thailand before the CIA and Colicchio & Sons. Jenn opened her first restaurant at 22 and watched it fail. The two met managing a Thai restaurant group in Hell's Kitchen, then built Fish Cheeks, Bangkok Supper Clu
Ming-Tai Huh on Square's 40% layoff, the restaurant tech stack, and the dream of one day quantifying the ROI of marketing.
#136Josh and Mike sit down with Ming-Tai Huh, restaurateur, MIT graduate, former Toast and Square executive, and co-founder of Cambridge Street Hospitality Group. Ming shares the unlikely path that took him from management consulting and technology into the restaurant industry, beginning with a spontaneous decision to open a restaurant after becoming deeply involved in his local Cambridge communit
Why the Best Champagne Comes From Growers, Not the Big Houses. Plus Per Se's Yes vs Noma's No, and working with your spouse.
#135Josh sits down with chef and sommelier Sandia Chang for a conversation that spans 20 years of restaurants on both sides of the Atlantic. From her start on the fish station at Bouley in 2003, to four years at Per Se under Thomas Keller, to a stint at Noma in Copenhagen alongside her now-husband James Knappett, Sandia eventually landed in London where the two opened Bubble Dogs (a champagne and
Acclaimed actress, Tony award winner and Iron Chef judge Julie White chopping it up with Josh on all things food TV and the best food movies
#134Josh sits down with Tony Award-winning actress Julie White for a wildly entertaining deep dive into the evolution of food television, from the chaotic brilliance of Iron Chef Japan to Chef’s Table, Top Chef, and the modern reality-TV era of cooking competitions. Julie shares behind-the-scenes stories from judging Iron Chef America, competing on Chopped, auditioning to play Julia Child, and her
Greg Baxtrom on his first cookbook, sobriety, the reality of chef driven restaurants, and the babysitter math of dining out decisions
#133Josh sits down with chef Greg Baxtrom fora a conversation about his newly released book, Nothing Matters but Delicious: A Radically Honest Cookbook released this week. Greg dives into his thoughts on ambition, addiction, mental health, and what success actually looks like after the accolades arrive. Greg reflects on his rise through some of the world’s most influential kitchens including Alin
Is your restaurant you're favorite place to be? Plus authentic is a construct, working with your life partner, and wild stories of pigs in walk-ins
#132Josh and Mike sit down with Todd Duplechan, chef and co-owner behind Lenoir, Dovetail Pizza, and the newly opened Bonnie’s, for a wide-ranging conversation that blends wild kitchen stories with deeper reflections on what it actually means to build a restaurant you love. Todd shares what it’s like to operate multiple concepts on the same block in Austin, the lessons learned from opening a bar f
How Chili's Got Hot Again and the K-Shaped Economy Debate
#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 pract
In the Ai weeds with Sterling Douglass. And "Build or Buy?" is now a decision every restaurant can make with their tech stack.
#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
Tony Aiazzi on bootrapping, Over Easy Office, and bespoke chef knives. Plus Ai as the last mile and singing Chef David Burke's praise.
#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 be
Free Money and explaining GPOs with Rich Kemp of Buyer's Edge, plus will Ai actually make things cheaper?
#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 de
QuickFire: Chef Vojtech Vegh
#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 lea
Should Every Restaurant Have a $5 Beer? Plus the Industry Tipping Point, ADHD as a Superpower, Frequency always wins
#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
Who really is “The Man”? Plus tallow replacing seed oils, and slinging premade pancakes.
#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 l
Is Counter Service the Future of Fine Dining? Plus Hospitality Included, the Labor Crisis, and Birdies' $79 Tasting Menu
#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 f
Is Wonder the Future of Restaurants? Plus In & Out is great hospitality, the breakfast boom, and the franchise model
#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
Is Your Restaurant Tech Stack Making You Worse? Plus AI Forecasting, Combi Oven Confessions, and the Nokia Phone Problem with Brianne Harvey
#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
The Great Sommelier Debate, and the Definition of a Chef
#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 se
From Steven Starr to El Camino: An Operator’s Quickfire with Dan Siegelman
#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 h
The Somification of Everything: Why soft skills are the future of AI-Driven hospitality
#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 experie
From Per Se to Blue Apron and the Wonder acquisition: John Adler is back for a quick fire and catching up with Josh
#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
Finding Your Zone of Genius, and Solving Health Benefits for Restaurants with Elizabeth Tilton
#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
Dan Jackson on Loss, Resilience, and the Unexpected Path to Osteria Georgi + Quickfire
#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 p
Sharing food at a restaurant, knowledge is a commodity, gifting the kitchen crew, and lots more.
#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 hospitali
Quick Fire: Chef Geoff Kornberg
#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 sc
Paradigm shift in dining expectations? And testing out some new conversation formats for Season 4
#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
Repost: 86 Reason Podcast Ep 9: Why Your Restaurant's Food Costs Are Wrong By 3-4%
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,
Innovation at goop kitchen with Chef Kim Floresca
#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 challen
Giancarlo Pagani of Mother Wolf: Building Restaurants That Endure
#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
LIVE: LA Chef Conference 2025 with Suzanne Goin, Michael Mina, Amy Guittard, and Ryan Handel
#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 run
LIVE: Brigaid Summit 2025 with John Karangis of Shake Shack and Eric Bromberg of Blue Ribbon
#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, c
Blake Hudelson on How BoomPop is Transforming Event Planning
#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 ma
Jesse Stein on Making AI Feel Human: The Future of Restaurant Customer Service
#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 str
Eli Feldman on How Restaurants Must Evolve to Survive
#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
Britney Ziegler on The Future of Hospitality Management
#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 onboar
Repost: Restaurant Unstoppable, 1169: Josh Sharkey, CEO of meez
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 consistenc
Shawn Aoki & Ryan Harris: Scaling Culinary Vision in Dubai’s Dynamic Food Scene
#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 dis
Tilit: How Two Hospitality Veterans Built a Chef-First Apparel Brand
#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 throug
Gavin Kaysen Reflects on His Friendship with Paul Bocuse and Coaching Team USA
#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
Dan Kluger on Mentorship, Flow State, and the True Cost of Great Food
#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, structur
Shawn Gawle on Fostering Camaraderie in Demanding Environments
#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
Chad Brauze from Sweetgreen on Mastering Recipe Management and Culinary Innovation
#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 navi
Fred Castellucci on Building Restaurant Success Through Family, Innovation, and Action
#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 challen
Alex Sambvani on how Conversational AI is Transforming Restaurant Experiences
#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
Rachael Nemeth on Scalable Training Solutions for the Restaurant Workforce and Beyond
#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
Ben Pryor on Augmented Intuition
#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 persp
Digital Hospitality Podcast: Food Cost & Recipe SAAS! How meez is Helping Restaurants Boost Profits & Cut Costs
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 challen
Josh Kopel on Mastering Marketing
#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 lege
Ben Leventhal on Bridging Old School Hospitality with New School Technology
#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 powe
Brian Smith and Jackie Cuscuna of Ample Hills
#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, a
The Pre-Shift Podcast: Building a Kitchen OS | Josh Sharkey, CEO of meez
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. Costa
Culinary Mechanic Podcast: The Stories, Events, and Paths that Create a Tech Entrepreneur with Josh Sharkey (Part 2)
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
Culinary Mechanic Podcast: The Value of the Pursuit of Excellence with Josh Sharkey (Part 1)
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 begin
Kristen Hawley on the Evolution of Restaurant Tech and What’s Next for the Industry
#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 te
Eric and Bruce Bromberg of Blue Ribbon Restaurants
#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 B
Troy Hooper on Time Blocking, Unlocking Hospitality Success, and Outsourcing Smartly
#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
Michael Jacober on Overcoming Grief, Embracing Grit, and Managing Multiple Ventures with Purpose
#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 buildin
Michel Falcon on Scaling Brasa Peruvian Kitchen, Smart Investing, and Building Winning Teams
#87. In this episode, we sit down with Michel Falcon, restaurateur, author, and keynote speaker, to explore his journey from launching the first Brasa location to building a brand synonymous with Peruvian flavor and excellence. Michel shares insights from his early days opening store number one, securing his first investor, and considering private equity funding.Drawing from his time at 1-800-GOT-
Jesse Konig on Revolutionizing Fries and Rethinking Fast-Casual Food
#86. What does it take to revolutionize fries and rethink fast-casual food? Jesse Konig, Co-Founder of Swizzler and Jesse & Ben’s Fries, joins us on this episode to share his journey of turning a simple side dish into a product with purpose. Jesse dives into the origins of their signature house-cut style fries and walks us through the typical process of making frozen fries. He discusses the su
Keith Weaver on Building Iconic Hospitality Brands and the Legacy of Uncle Nearest Premium Whiskey
#85. In this episode of The meez Podcast, Keith Weaver shares his remarkable journey from Los Angeles to Shelbyville, Tennessee, and the role he’s played in shaping the legacy of Uncle Nearest Whiskey and longest bar in the world, Humble Baron. Keith dives into the creation of this iconic brand and explains what sets Tennessee whiskey apart from others, providing fascinating insights into the worl
George Motz on the Fascinating World of Burgers and His Restaurant Hamburger America
#84. On this episode of The meez Podcast, Josh Sharkey is joined by Emmy award-winning filmmaker, author, and burger historian George Motz. Known for his documentary "Hamburger America" and the accompanying guidebook, George shares how his fascination with burgers began and discusses the rise and fall of their popularity in America. They dive into some of the country’s most unique, lesse
Jack McGarry on Redefining Irish-American Pubs Through The Dead Rabbit and The Irish Exit
#83. In this episode of The meez Podcast, Josh Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales o
Brian Stubbs on Boosting Restaurant Profitability with Genuine Article Bookkeeping
#82. In this episode of The meez Podcast, host Josh Sharkey is joined by Brian Stubbs, owner of Genuine Article Bookkeeping. Brian Stubbs is a proud native of Oklahoma and studied Accounting at the University of Oklahoma, where he witnessed some very lucky football being played. Brian later moved to Austin. Brian worked in restaurants in a diverse number of roles and soon realized he could use his
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