Josh 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 of product under Tim Armstrong. He was also an English major, which he took to abbreviating as "ENG" once the Google transplants at AOL started asking what he studied, and now argues was his real advantage all along. He got to Fresh six years ago, a software division spun out of a restaurant holding company, walked away from online ordering in the middle of the pandemic, and bet the whole business on the kitchen display system instead.

The conversation keeps circling one idea: the number most operators measure is not the thing that actually happened. David argues that the middle layer of management, the part that exists to collect what happened and report it upward, is being abstracted away, and that the new bottleneck is coordination rather than execution. He explains why he blew up his own process ceremony, why he now hires only for people who unblock themselves, and how his personal knowledge vault became a company brain running on two repos, one PR-gated and one wide open. Josh tees up the 1950 Air Force study where Gilbert Daniels measured 4,063 pilots and found zero who were average on all ten dimensions the cockpit was built around, which sets off his case against average ticket time. The guest never experiences your average. They experience their order. They also get into whether sous vide counts as cheating, the rent-free SoHo apartment David's brother occupied for seven years, and why open beats closed in the long run.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Visit Fresh KDS: https://www.fresh.technology

Follow Fresh KDS on Instagram: https://www.instagram.com/fresh.kds/

Follow David on LinkedIn: https://www.linkedin.com/in/dcorts/

Timestamps

08:40 Building A Team Of "We'll Figure It Out" People

11:11 AI, Management, And The New Coordination Bottleneck

19:08 Lessons From The Dot-Com Era: AI Is Just A Utility

23:13 Services As Software And Customization At Scale

33:09 Why A Liberal Arts Background Is An Advantage In The AI Age

39:11 Spinning Out Fresh KDS And Betting On The Kitchen

47:06 Why Averages Are Dumb

53:12 Turning Kitchen Data Into Meaning With AI

58:59 Building A Personal Second Brain And A Company AI Operating System

01:13:50 The SaaSpocalypse, Headless Software, And Why Open Beats Closed

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow MJ on Instagram: https://www.instagram.com/mjtraud/

Follow The Chef Conference on Instagram: https://www.instagram.com/thechefconference/

Timestamps

(04:53) Mike's background in law and how he transitioned to food

(11:50) Where to eat in Philly

(14:21) How The Chef Conference was created

(16:23) The gap between education and industry

(19:49) Mike's goal for the conference

(22:41) Menu Development 101 panel

(24:09) How Mike chooses which panels to have during the conference

(30:10) What Mike loves most about the conference

(37:35) Biggest challenges faced every year

(44:52) The benefits of an intimate conference

(52:54) Goals for future conferences

The conversation moves through the mechanics of the bourbon industry that most drinkers never think about: why big brands dilute their whiskey down to 80-86 proof and chill filter it to hide inconsistency between barrels, how scarcity turned Pappy Van Winkle into a cult bottle despite sharing a mash bill with Weller 12, and how vintage bottles that sold for $58 a decade ago now go for $10,000. Sean and Josh debate what connoisseurship actually means, identifying quality even in something you personally dislike, argue about when homemade beats store-bought (can you really beat Heinz), and dig into why bourbon barrels aging in Kentucky have tripled since 2012, helped along by private equity speculation. It closes on Sean's bet for what comes next: the best bourbon hasn't been made yet, and it won't come from a single distillery.

Links and Resources📌 

Sean's website: https://pinhookbourbon.com 

Follow Sean on Instagram: https://www.instagram.com/theseanjosephs/ 

Follow Sean on LinkedIn: https://www.linkedin.com/in/sean-josephs-a1126573/

Visit meez: https://www.getmeez.com 

Follow meez on Instagram: https://www.instagram.com/getmeez 

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en 

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Josh 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 World abundance turned scarcity cooking into stacked, saucy, unmistakably American plates, and why chicken parm has no Parmesan in it at all. Janello defines what actually qualifies a restaurant as a red sauce joint, from the antipasto and the tiramisu to the photos on the wall and the bottle of cheap Chianti, and runs down his top chicken parms and lasagnas across the country. 

The conversation moves through fresh versus dried pasta, the ricotta dishes he can live without, and a segment called In Memory Of, where the two of them eulogize the neighborhood spots that have closed. From there it turns to the new generation of chefs reinterpreting the genre, what Carbone understood about theater and hospitality, and the three reasons Janello thinks these restaurants really close. It is a warm, opinionated look at a category of restaurant that is equal parts food, memory, and cultural preservation. 

 
Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Red Sauce Map: https://www.theredsaucemap.com

Follow Janello on Instagram: https://www.instagram.com/forkingtasty

Follow Janello on LinkedIn: https://www.linkedin.com/in/janello/

Timestamps 

02:07 The History Of Red Sauce Joints In America 

04:23 How Janello Defines A Red Sauce Joint 

06:49 The Chicken Parm Origin Story 1

1:16 Janello's Top Five Chicken Parms In The Country 

13:03 What Makes A Great Chicken Parm 

14:45 Lasagna, Manicotti, And The Ricotta Debate 

20:50 The Checklist Every Red Sauce Joint Should Meet 

22:45 In Memory Of: The Closed Joints He Misses Most 

25:51 Old School Versus The New Red Sauce Joint 

33:50 The Three Reasons Red Sauce Joints Close 

Josh 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 traces his own path from earning 50 cents an hour at a Queens pizzeria to culinary school, Europe, Lespinasse, Union Pacific, television, health and wellness, and eventually back into restaurants. Along the way, they unpack what young cooks once had to endure to gain access to culinary knowledge and whether today's chefs really need the same years of repetition and classical training now that so much information is instantly available online.  

Rocco and Josh also get into the realities of building a sustainable career as a chef, from why great food alone may no longer be enough to why Rocco's former business partner taught him to balance "perfecting" with "promoting." They discuss social media, chef IP, restaurant ownership, licensing and management deals, and why Rocco believes younger chefs shouldn't become overly protective of a name or trademark. Rocco shares how triathlon training transformed his approach to health and led to nine health and wellness books, names some of the cookbooks that shaped him, and gets deep into the technique behind cooking with black truffles. The conversation closes with what's ahead: more Bar Rocco, a new book blending recipes and stories, his work with CookUnity, and, above all, a desire to keep cooking.  

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Rocco on LinkedIn: https://www.linkedin.com/in/rocco-dispirito-27125916/

Follow Rocco on Instagram: @roccodispirito

Visit Rocco DiSpirito: https://www.roccodispirito.com/

Visit Bar Rocco: https://www.barroccony.com/

Timestamps

00:00 Reconnecting 25 years after Josh first met Rocco

06:42 Rocco's early career, culinary school, and Gray Kunz

14:11 How a Queens pizzeria changed Rocco's life

18:02 Why the traditional path to becoming a chef has changed

23:42 Training cooks when fundamentals are no longer assumed

27:26 Why chefs need media to build sustainable careers

37:46 Protecting chef IP and rethinking restaurant ownership

41:45 How health and triathlons transformed Rocco's cooking

49:52 The cookbooks that shaped Rocco as a chef

53:17 Black truffles, flavor, and the value of hands-on experience

Chef Wylie reveals how stumbling upon a Breville pizza oven during the pandemic sparked an obsession with pizza-making. His desire to understand every lever and variable behind the perfect dough became a source of stimulation and happiness during a difficult period and ultimately helped inspire the opening of Stretch Pizza.

The conversation also explores the difference between copying a recipe and truly mastering a craft. Wylie explains why great cooking comes from years of practice and repetition, the importance of seeking honest feedback, and learning to recognize when a dish is truly balanced. It’s a thoughtful continuation of Part One and a look at how curiosity keeps chefs and creators learning, experimenting, and pushing their work forward.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Wylie on X: https://x.com/wyliedufresne

Follow Wylie on Instagram: @wyliedufresne

Timestamps:

(2:13) Lightning round 

(7:15) Why American cheese is so good

(11:37) Funny moments at wd~50

(18:00) Du’s Donuts flavor hits and misses

(19:16) Why pizza saved Wylie 

(24:35) How to identify talent

(26:37) When it’s time to stop iterating

(28:17) Is imitation really the greatest form of flattery

(31:00 ) What wd~50 was all about

(32:50) When to take a pause on ideation

(35:41) Innovating on equipment and ingredients

Chef Wylie Dufresne joins host Josh Sharkey for a fireside chat at the Tarrytown Estates outside New York City for the annual meez team summit.

Chef Dufresne is a true pioneer and craftsman in the culinary world, having won James Beard Awards and Michelin stars, and his restaurant, wd~50, was voted one of the 50 best in the world.

In this interview, Chef Wylie discusses his struggles with balancing art and commerce. He reflects that he did not regret choosing art over commerce but wishes he had worked more thoughtfully at finding a better balance.

As the conversation continues, Chef Wylie touches on the importance of timing in business. He discusses how he created a new paradigm of cooking when he opened wd~50 and how he developed a culture of creativity there, emphasizing how creativity cannot be taught, but it can be planned for and hunted for.

Dufresne's goal for wd~50 was to create a place where anyone interested in learning about cooking could continue to do so. With this philosophy, Dufresne created a restaurant that not only pushed culinary boundaries but also fostered a culture of learning and curiosity.


Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Wylie on X: https://x.com/wyliedufresne

Follow Wylie on Instagram: @wyliedufresne

Timestamps:

(02:06) Chef Wylie’s background

(12:12) The intersection between art and commerce

(15:14) The importance of timing in business

(23:29) The origins of innovation

(26:02) When to filter ideas and establish boundaries

(28:18) The iconic wd~50 eggs benedict 

(29:39) When to stop iterating

(39:29) Baker’s percent versus standard percent

(44:23) Learning when to not buck and system

(49:35) How to maintain high standards among your team

(55:06) Picking the right people

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. 

John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gramercy Tavern. A detour into the corporate kitchen of Goldman Sachs honed his skills in delivering top-notch restaurant-style food in unconventional settings. Prior to Shake Shack, John spent seven years at the helm of Danny Meyer's Union Square Events, fine-tuning his ability to execute high-quality food on a large scale.

In this episode, join CEO Josh Sharkey and John as they discuss the intricacies of R&D and innovation at Shake Shack. Discover the secrets behind producing restaurant-quality fare on a grand scale, and get a glimpse into John's passion for endurance training.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow John Karangis on LinkedIn:  https://www.linkedin.com/in/john-karangis-470379a3/

Follow John on Instagram: @john_Karangis

Timestamps

02:11 John's culinary background

06:48 Endurance training

13:12 How endurance training relates to working as a chef

17:41 R&D for Shake Shack

25:07 R&D Customer feedback 

29:36 Shake Shake chef collaborations

33:50 When dishes don't make it past testing

42:36 Union Square Events and producing food at a large scale

46:31 How to create high quality food at a large scale

54:36 Working with Delta and seasoning food at high elevation

57:18)Advice on how to start on a fitness journey

Josh 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, embeddings, attention, and inference in plain terms, and why you can't simply point a chatbot at a hundred-million-row database and expect good answers.

He and Josh dig into the real difference between building a model and fine-tuning one, why clean and trusted data is the true competitive advantage, and how smaller, purpose-built models can beat the giants at specific jobs. They also get into where this is all heading for restaurants, from turning recipes, costs, and margins into something a system can reason about to the rise of MCP and agentic tooling, with a detour through Nobu, a Miami chef tour, and a few fun facts along the way. It's a rare, jargon-free look under the hood of AI from someone who builds it every day.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Kenny Warner on LinkedIn: https://www.linkedin.com/in/kennywarner/

Visit Blanket: https://www.blanket.app/

Follow Michael on Instagram: @michaeljacober

Timestamps

08:04 Kenny's Path From College To Startup Founder

12:01 Raising Capital And Hitting Hard Times

15:01 Building A Model Versus Fine-Tuning One

16:11 What Tokens And Embeddings Really Are

18:45 How Attention Works In Language Models

26:01 Why Clean, Trusted Data Wins

29:05 The Case For Smaller, Purpose-Built Models

41:03 How AI Reads A Hundred Million Rows

43:21 MCP And The Rise Of Agentic Tools

50:01 What All This Means For Restaurants

Josh 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 entire career. Together they discuss why culture always outweighs strategy, the importance of promoting from within, and how creating opportunity not just jobs has helped his company retain leaders for decades. 

The conversation dives into Cameron's approach to goal setting, accountability, leadership retreats, and maintaining values through economic downturns, rapid growth, and even the sale of part of his business. He explains why restaurants succeed or fail based on people rather than concepts, why family and work must thrive together, and how his commitment to long-term relationships has become the foundation of both his business and his life. It's an insightful conversation about entrepreneurship, resilience, hospitality, and what it really takes to build a company that lasts.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Visit Cameron Mitchell Restaurants: https://cameronmitchell.com

Follow Cameron Mitchell Restaurants on Instagram: https://www.instagram.com/cmrcolumbus

Follow Cameron Mitchell on LinkedIn: https://www.linkedin.com/in/camsaysyes

Learn more about Cameron Mitchell's book Yes Is the Answer. What Is the Question?: https://cameronmitchell.com/book/

Timestamps

03:54 Scaling From One To Ten Restaurants In The Nineties

07:01 From Dishwasher To Restaurateur

14:14 Opening The First Restaurant Against The Odds

18:59 Where The Drive Came From

29:19 Making The Hard Decisions Vision Demands

36:18 Fear Of Failure Versus Fortitude

42:02 Reputation, Trust, And Accountability

49:10 Retreats That Invigorate The Team

55:19 A Sous Chef, A Disney Trip, And Generosity

1:04:38 Selling The Company And Protecting The Culture

Josh 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's belief that the restaurateur is the director, and the chef, the wine, the service, and the room are the cast. His new memoir "I'm Not Trying to Be Difficult" traces the whole arc.

Drew digs into the complicated relationship between a restaurateur and the chefs he builds alongside, why he refused to name a restaurant after a chef ("if it fails, you can never use your name again"), and what actually keeps a restaurant alive for decades: affordable rent, replicable quality, a comfortable room, and gentle prices. He breaks down naming Nobu over Matsuhisa, pruning the menu to a core that has barely changed in 32 years, and how a teenage job at McDonald's led to the Daily Burger at Madison Square Garden, 2,000 a game. There are detours through Danny Meyer, Keith McNally, Robert De Niro, and Muhammad Ali, and it closes on the hard truth of his own metaphor: they can make a movie about your life, but the director never gets to walk up and take the award

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Myriad Restaurant Group in LinkedIn: https://www.linkedin.com/company/myriad-restaurant-group/

Visit Myriad Restaurant Group: https://www.myriadrestaurantgroup.com

Follow Drew on Instagram: https://www.instagram.com/drewnieporent

Timestamps

02:49 The Kitchen In The Window

06:49 The Restaurateur As Director

07:54 Growing Up In 1960s New York

12:52 Danny Meyer And The Rise Of Shake Shack

14:51 Losing Chefs: Boulud, Liebrandt, And Corton

24:30 What Makes A Restaurant Last

39:15 Signature Dishes And Naming Nobu

43:28 The Daily Burger At Madison Square Garden

51:56 Coppola, De Niro, And A Life Around Film

57:44 What He's Most Proud Of

Josh 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 intersection of hospitality and product. The conversation keeps circling one idea: great hospitality and great product design solve the same problem. Both anticipate what someone needs before they ask, and both disappear when they work. She calls it the invisibility problem, and it reframes everything from how a point of sale should feel to why diners undervalue what a restaurant gives them.

The two dig into what a restaurant meal is really worth, and why pricing a plate off the cost of the prawns misses the wine glass that gets refilled and the person clearing your crumbs. Maddy floats David Nayfeld's idea of billing a meal the way a plumber does, materials, labor, total, so guests see what they are paying for. From there it turns to leadership, where she sets Nick Kokonas's clarity of vision against Kyle Connaughton's prove me right approach at SingleThread, and Josh on unlearning twenty years of knowing every station when he moved into tech. On AI, they land on the line that anchors the back half: data is plentiful, attention is scarce. Both agree the real unlock is not another dashboard but software that tells an operator what to do, the way a doctor diagnoses rather than asking where it hurts. It closes on mastery, the donabe rice pot Maddy treasures, and the tension that restaurant economics rarely leave a chef room to master one thing. Her parting advice: next time you sit down to eat, take a beat, look around, and do not look at the prices so closely.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Visit SpotOn: https://www.spoton.com

Follow Maddy Shannon on LinkedIn: https://www.linkedin.com/in/maddyshannon

Timestamps

03:29 From a Bain Offer to a Life in Restaurants

13:37 Scaling Impact From Fine Dining to SpotOn

17:38 Jobs to Be Done and Building Profit AI

20:40 Why the Best Hospitality Is Invisible

27:56 Why Guests Undervalue Restaurants

34:58 Rethinking How Restaurants Price the Experience

38:39 Leadership and the Nightly Grind of the Kitchen

48:32 Journaling, Therapy, and Building a Second Brain

59:46 Data Is Plentiful, Attention Is Scarce

1:06:29 Mastery, Craft, and Going Against the Grain

Josh 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 a leadership coaching certification from Northwestern. She and Josh dig into the coaching philosophy she's built her career around: assuming people are whole and complete, leading with curiosity instead of trying to fix, and helping leaders ask better questions rather than hand out answers. 

The conversation moves through Dierde's approach to running one-on-ones and leadership meetings at Coda, her mental models for hiring, firing and performance improvement plans, and where she sees restaurant technology and AI heading over the next several years. Deirdre is candid about both the promise and the risk of leaning on AI as a thought partner, why she still believes human connection is the ohardest thing to replace in hospitality, and what it took to build a leadership culture that can absorb constant change. It's a wide-ranging, thoughtful conversation about leadership, mentorship, and what it really takes to develop people well.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Visit Coda Restaurant Group: https://www.codarestaurantgroup.com/

Follow Deirdre Auld on LinkedIn: https://www.linkedin.com/in/deirdre-auld-b40666162

Follow Deirdre Auld on Instagram: https://www.instagram.com/deirdreauld/

Timestamps

01:19 From architecture and private equity into restaurant leadership

08:59 The story behind naming a restaurant Celine

15:11 Growing up in Raleigh and moving to Chicago for school

18:17 Finding her way back into restaurants after stepping away

20:54 Choosing to go back to school for a master's and a coaching certification

29:54 Building a coaching product for restaurant leaders

35:01 Where coaching ends and therapy begins

44:18 Using AI as a thought partner without losing critical thinking

50:07 Skill thinning, governance, and the hollowing out of middle management

59:43 One-on-ones, team structure, and weekly rhythms at Coda

1:06:30 Do performance improvement plans actually work

1:12:00 Closing thoughts and an invitation to visit Coda's restaurants

The conversation digs into how Xavier and Tony built their Philippines-based team from scratch, the early days of scanning invoices by hand to win over skeptical operators, and the cultural and logistical challenges of training a team to understand the chaos of restaurant data. Xavier offers a candid take on why he believes bookkeepers and the human-in-the-loop will remain essential for the foreseeable future, even as AI tools improve, and explains the difference between administrative bookkeeping and the deeper financial insight that helps operators actually run their businesses. He also weighs in on the limits of automation and robotics in restaurants, the realities of working with razor-thin margins, and what keeps him optimistic about the future of independent restaurants. The episode closes with a lighter detour into wine, corkage fees, and the debate over whether a good bottle can ever really be bad for you.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Xavier on LinkedIn: https://www.linkedin.com/in/followxavier/

Follow Xavier on Instagram: https://www.instagram.com/winepeopleproblems/

Follow Overseasoned (Xavier and Tony's podcast) on Instagram: https://www.instagram.com/overseasoned.us/

Visit Over Easy Office: https://www.overeasyoffice.com
Follow Michael on LinkedIn: https://www.linkedin.com/in/michael-jacober-713104124/

Visit Blanket: https://www.blanket.app/

Follow Michael: @michaeljacober

Timestamps

08:24 Xavier's Path From Busboy To Restaurant Owner

13:39 Meeting Tony And The Failed American Oak Concept

17:16 The Idea Behind Over Easy Office And ChouxBox

21:01 Building The Team In The Philippines From Scratch

24:38 Winning Over Skeptical Restaurant Operators

32:01 Landing Early Clients And Learning The Hard Way

41:23 Are Bookkeepers Going Extinct With AI

48:01 Defining What A Bookkeeper Actually Does

56:31 The Limits Of Automation And Robotics In Restaurants

01:02:43 Rising Costs, Shrinking Margins, And The Future Of Restaurants

01:07:24 Wine, Corkage Fees, And Closing Thoughts

Josh 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, he reflects on discovering his passion for cooking, learning classical French technique, and how a transformative experience in Spain changed the way he thought about food forever.

The conversation explores what has kept Thomas at Nobu for nearly three decades, the philosophy and leadership style of Nobu Matsuhisa, and the challenge of maintaining consistency across a global restaurant empire. They discuss grower relationships, sourcing, Japanese culinary principles, opening restaurants around the world, the evolution of Nobu’s menu, and the lessons Thomas has learned from working with some of the greatest chefs of his generation. He also shares stories from early Nobu Miami, the realities of opening restaurants at scale, and why simplicity, restraint, and respect for ingredients continue to define great hospitality.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Visit Nobu: https://www.noburestaurants.com

Follow Nobu on Instagram: https://www.instagram.com/noburestaurants/

Follow Thomas on LinkedIn: https://www.linkedin.com/in/thomas-buckley-385a27a/

Follow Thomas on Instagram: https://www.instagram.com/fissionchips/

Timestamps

00:02 Growing Up Vegetarian In England

02:14 Discovering Cooking And Culinary School

05:05 Moving To London And The Connaught

10:10 Working In France And Michelin Kitchens

13:47 From Daniel To Nobu

18:55 The Philosophy Behind Nobu’s Food

25:24 Building Global Consistency Across 60+ Restaurants

31:51 Tempura, Rice, And The Details That Matter

40:56 Opening Nobu Miami And The Early Days

48:51 Nobu Hotels, Future Projects, And What’s Next

Josh 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 Club, Fish Cheeks Williamsburg, and the allergen-free Bub's Bakery. The thread through all of it: do fewer things, do them with intention, and trust people to run them.

Jenn and Chat explain why Fish Cheeks opened with under twenty items and no pad thai, even after friends asked if they were stupid (pad thai, Chat notes, was pushed by the Thai government and is something most Thai people eat once a year). They get into refusing to dial down the spice, why sourcing is the only real moat once recipes leak, and why the stigma against machines in a kitchen is both shortsighted and bad for keeping good cooks. The back half turns to Bub's Bakery, born from her husband's intolerances and a seventeen dollar chocolate truffle at the green market, built with Chef Melissa Weller (Per Se, Bouchon, Sadelle's) on one rule: taste good first, allergen-free second.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Jenn Saesue on LinkedIn: https://www.linkedin.com/in/jenn-saesue-7794341b3/

Visit Fish Cheeks: https://www.fishcheeksnyc.com

Follow Fish Cheeks on Instagram: https://www.instagram.com/fishcheeksnyc

Follow 55 Hospitality on Instagram: https://www.instagram.com/55hospitality

Visit Bangkok Supper Club: https://www.bangkoksupperclub.com

Visit Bub's Bakery: https://www.bubsbakery.com/

Timestamps

00:00 Parenting, reward systems, and life with young kids

03:15 The origins of Fish Cheeks and Bangkok Supper Club

06:20 From CIA and Bouley to Per Se and Noma

13:20 Why Fish Cheeks refused to serve Pad Thai

18:05 The philosophy behind authentic Thai flavors

24:10 Essential Thai ingredients and sourcing challenges

28:50 Building Bubble Dogs and pairing champagne with hot dogs

34:40 Grower champagne and what makes it special

40:10 Opening a gluten-free bakery that actually tastes good

50:15 Technology, AI, and the future of restaurant operations

Josh 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 community. He reflects on his early days at Toast, helping to build foundational products such as online ordering, loyalty, APIs, and partnerships, and explains how his experience as both an operator and a technologist shaped the way he thinks about restaurant software.

The conversation dives into the future of restaurant technology, AI, SaaS, restaurant operations, and why supply chain management remains one of the industry's biggest unsolved problems. Ming discusses the rise of AI agents, the growing gap between experienced operators and first-time restaurateurs, the realities behind scaling restaurant software, and why he believes marketing attribution and ROI measurement remain major opportunities for innovation. Along the way, he shares stories about getting married inside an unfinished restaurant, building Puritan & Company from scratch, and what operators can learn from both the restaurant and technology worlds.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Ming-Tai Huh on LinkedIn: https://www.linkedin.com/in/mingtai/

Follow Ming-Tai Huh on Instagram: https://www.instagram.com/mingtai/

Visit Puritan & Company: https://www.puritancambridge.com

Visit The Lexington: https://www.thelexingtoncx.com

Visit Cambridge Street Hospitality Group: www.eatcambridge.com

Timestamps

01:03 Meeting Through The Boulay Alumni Network

02:28 Getting Married In An Unfinished Restaurant

08:22 From MIT And Consulting To Restaurants

13:16 Finding The Right Chef Partner

20:53 Building Products At Toast

28:31 Creating Toast's Platform And API Ecosystem

38:02 Joining Square And The Restaurant Opportunity

46:03 The Future Of Restaurant Technology

58:17 AI, SaaS, And The Operator's Toolkit

01:19:40 The Biggest Opportunity Still Missing In Restaurants

Josh 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 hot dog bar on Charlotte Street) and Kitchen Table, now a two Michelin star restaurant. Along the way she became one of the UK's most knowledgeable voices on grower champagne and built Bubble Shop, her online platform for small-family producers most operators have never heard of.

The conversation moves between the two service philosophies that defined her path. Per Se's "yes to everything" approach, where the team would prepare a different potato for Mick Jagger with every course, and Noma's "we will not make a cocktail because we are not great at making cocktails" approach. Sandia explains why both are right and how she's blended them at Kitchen Table. They dig into why simple food like a hot dog is harder to execute than a 20 course tasting menu, what actually changes when you get your second Michelin star (spoiler: the box checkers show up), the economics and politics of importing grower champagne into the UK, and the truth about running a restaurant with your spouse. It closes with the advice Sandia gave at the end: you don't go into something because you know what to do, you go into something because you want to learn how to do it.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Sandia on Instagram: https://www.instagram.com/watermelonchang/

Follow Sandia on LinkedIn: https://www.linkedin.com/in/sandia-chang-684152227/

Visit Kitchen Table: https://kitchentablelondon.co.uk/

Visit Bubbleshop: https://bubbleshoplondon.com/

Timestamps

03:55 Restaurant Life Around School Pickups

08:34 From Hospitality School To Bouley

14:47 Meeting James And Moving To Noma

17:40 Per Se Says Yes, Noma Says No

24:26 Casual But Excellent Service

29:46 Grower Champagne Versus Big Houses

40:02 Why Hot Dogs Work With Bubbles

48:55 Bubble Dogs And The Champagne Shop

01:01:09 Advice: Learn By Doing

The conversation spirals into hilarious territory as they debate food movies like Big Night and The Menu, reminisce about Martha Stewart, Jamie Oliver, and Bobby Flay, and brainstorm a future travel-and-food series involving bourbon trails, crab feasts, and roadside American food pilgrimages. It’s a funny, nostalgic, and surprisingly thoughtful conversation about cooking, culture, competition, television, and the strange magic that happens when food becomes entertainment.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Julie White on IMDb: http://imdb.com/name/nm0925033/

Watch Iron Chef America: https://www.foodnetwork.com/shows/iron-chef-america

Watch Somebody Feed Phil: https://www.netflix.com/title/80146601

Timestamps

1:26 Julie’s Iron Chef Backstory

8:44 How Food TV Became Entertainment

14:09 Julia Child, Jacques Pépin & Great British Bake Off

20:09 Julie Competes On Chopped

28:48 Anthony Bourdain & The Rise Of Food Travel Shows

34:44 Martha Stewart, Ina Garten & Lifestyle Food TV

40:48 Celebrity Chefs, Top Chef & David Chang

49:13 Favorite Food Movies & Chef Culture On Screen

57:53 Food As Entertainment & The Future Of Cooking Shows

1:27:24 Talking Crabs, Cooking Shows & What Comes Next

Josh 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 Alinea, Per Se, Blue Hill at Stone Barns, and his breakout success with Olmsted in Brooklyn. He opens up about how achieving the dream of critical acclaim and industry recognition did not bring the fulfillment he expected, and how sobriety, therapy, and years of self-work forced him to reevaluate his relationship with restaurants, creativity, and himself. Along the way, the two discuss restaurant economics, burnout, ego, jealousy, friendship in the industry, and why so many chefs quietly wonder how they’ll ever afford to grow old in this business.

Greg shares some deeply personal experiences that shaped the cookbook, including cooking through rehab and recovery, navigating bipolar diagnoses, and rediscovering joy through simpler food. Greg explains why he wanted the book to feel practical rather than precious, shares stories from his days working for Grant Achatz and Dan Barber, and reflects on the pressure of opening acclaimed restaurants in Brooklyn.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Greg on Instagram: https://www.instagram.com/gregbaxtrom/

Follow Greg on LinkedIn: https://www.linkedin.com/in/greg-baxtrom-8a897814/

Visit Five Acres: https://www.fiveacresnyc.com/

Visit Olmsted: https://www.olmstednyc.com/

Get Greg’s cookbook: Nothing Matters But Delicious

Timestamps

00:00 Greg Baxtrom on retirement anxiety in the restaurant industry

01:16 Greg’s plans for a cookbook, Chicago, and international projects

05:52 Why success and accolades did not bring fulfillment

13:47 Sobriety, therapy, and learning to rebuild life outside of restaurants

17:17 The realities of running restaurants in Brooklyn and losing Olmsted

23:36 Why Greg wants to open restaurants outside the United States

27:02 The economics of chef-driven restaurants and burnout

41:49 Greg’s new cookbook and cooking through recovery

51:24 The pressure of recognition, success, and finding balance

01:05:28 Wild Bouley and Danube kitchen stories involving pigs, knives, and chaos

Josh 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 for the first time, and how redefining roles, expectations, and service can make a restaurant both more sustainable and more enjoyable to run. The conversation dives into the realities of working alongside a spouse for over a decade, the importance of constant iteration, and how small mindset shifts—like designing a space you personally want to spend time in—can fundamentally change a business.

The episode also explores the bigger philosophical questions around food: what “authenticity” really means, how history shapes cuisine, and why tradition is often more fluid than we think. Todd breaks down the evolution of Texas food through migration, climate, and culture, challenging the idea that any dish can be frozen in time. Along the way, the conversation touches on restaurant design, sustainability, leadership, and the grind of the industry—before ending with unforgettable (and chaotic) stories from their time working under Chef David Bouley in New York.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Follow Todd Duplechan on LinkedIn: https://www.linkedin.com/in/todd-duplechan-175644134/

Follow Todd Duplechan on Instagram: @duplechananigans

Visit Lenoir: https://www.lenoirrestaurant.com

Visit Dovetail Pizza: https://www.dovetailpizza.com

Visit Blanket: https://www.blanket.app/

Follow Michael: @michaeljacober

Timestamps

01:01 Introduction and setting the stage for the episode

03:24 The wild reality of NYC food truck licensing and restaurant builds

08:52 Opening Bonnie’s and learning how different bar operations really are

12:23 Rethinking service, roles, and making restaurants easier to work in

18:20 Building restaurants you personally want to spend time in

22:15 Working with your spouse as both life and business partner

27:29 The myth of “authenticity” in food and why it’s always evolving

33:24 Texas food history and how culture shapes cuisine

41:24 Designing restaurants around sustainability and local context

01:05:28 Legendary Bouley kitchen stories and lessons from chaos

Josh 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 Sysco’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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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: @michaeljacober

Timestamps

03:00 Knowledge bases, agents, and workflow automation

08:12 The K-shaped restaurant economy explained

20:58 Is the middle of the market really disappearing?

21:18 Why Chili’s is back and what changed operationally

29:58 Sysco acquires Restaurant Depot

35:45 Why Restaurant Depot works for independents

41:18 Josh’s argument for sausage as a better burger

46:18 How Bark’s crispy pork sandwich worked so well

53:39 Gladys update and what might happen next

Josh 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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: @sterdb

Visit Chowly: https://chowly.com/

Visit Blanket: https://www.blanket.app/

Follow Michael: @michaeljacober

Do Follow: aiforrestaurants.ai

Timestamps

01:10 Introduction to Sterling Douglass and AI-focused discussion

04:20 Why AI is dominating restaurant tech conversations

07:35 Real-world AI use cases for restaurants

11:50 Adoption vs efficiency: what matters most right now

15:30 Token costs, infrastructure, and AI economics

19:40 The shift from systems of record to systems of action

24:10 How AI is changing SaaS and product development

28:45 New competitive moats in an AI-driven world

33:20 Build vs buy decisions for independent restaurants

38:00 Closing thoughts on the future of AI in restaurants

Josh 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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: @ynotaiazzi

Visit Over Easy Office: https://www.overeasyoffice.com/

Follow Michael: @michaeljacober

Timestamps

00:48 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.

This 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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: @kemprk

Follow Consolidated Concepts on Instagram: @consolidatedconcepts

Follow Michael: @michaeljacober

Follow Matthew: @conbeazie

Timestamps

00:53 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.

Josh 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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:  @vojtechvegh

Visit Surplus Food Studio: https://www.surplusfoodstudio.com/

Timestamps

00:48 Vojtech’s Quickfire Return And Life On The Road

02:00 Fruit Cakes, Sourdough Cakes, And Birthday Food For Kids

06:59 How Vojtech Helps Chefs Reduce Waste Around The World

11:44 Slovakia’s Version Of Grilled Cheese And Childhood Comfort Foods

17:56 The Kitchen Phrase That Should Be Banned Forever

18:53 Vojtech’s Wildest Kitchen Disaster Story

24:32 The World’s Most Wasted Ingredients: Watermelon Rinds, Pineapple Skins, Bread, And Rice

35:51 Banana Peels, Potato Skins, And Other Scraps You Should Be Cooking

45:52 Where Zero Waste Stops: What’s Worth Using And What Isn’t

Josh, 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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: @keithbenjamin

Follow Bodega on Instagram: @eatdrinkbodega

Follow Uptown Hospitality Group on Instagram: @uptownhospitalityevents

Follow Michael: @michaeljacober

Follow Matthew: @conbeazie

Timestamps

03:13 Michael Jacober Introduces One Of His Oldest Friends

05:37 From Penn State Tailgates To Bartending In New York

10:03 The Stumble Inn Era, Golden Handcuffs, And First Ownership

16:39 Why Keith Left New York And Bet On Charleston

19:44 Opening Uptown Social And Building A Nightlife Unicorn

23:41 Bodega, Share House, By The Way, And The Waverly

30:10 The $9 Modelo Debate And The True Cost Of Doing Business

54:22 Beverage-First Concepts, Margins, And Why Frequency Matters

01:14:06 Why Hospitality Economics Are Reaching A Tipping Point

Josh 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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: @michaeljacober

Follow Matthew: @conbeazie

Timestamps

04:28 The Setup: Beer Pricing, Hospitality, And Consumer Expectations

10:20 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 Do

35:20 The Core Debate: Is A $9 Modelo Fair Or Outrageous?

40:01 The Animal Fat Revival And Why Tallow Is Back

45:16 Why Seed Oils Took Over In The First Place

49:32 Tallow For Cooking, Cleaning, And Even Skin Care

52:07 What Restaurants Owe Guests, Teams, And Themselves

Josh, 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Birdies: https://www.birdiesaustin.com

Arjav Ezekiel on Instagram: https://www.instagram.com/arjavezekiel/

Arjav Ezekiel on LinkedIn: https://www.linkedin.com/in/arjav-ezekiel-a198aa72/

Timestamps

02:32 Introducing Arjav Ezekiel And Birdies

05:40 The Debate Around Tips Included

12:05 Was Hospitality Included Doomed To Fail?

18:17 The Economics Behind Why It Didn’t Work

22:07 Can Restaurants Fix Tipping Without Legislation?

29:44 Why Labor Is The Core Problem In Restaurants

35:20 How Birdies Was Built Differently From Day One

44:01 Redefining Hospitality Without Table Service

52:33 Why The Dining Room Matters More Than Ever

Josh 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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: @michaeljacober

Follow Matthew: @conbeazie

Timestamps

05:48 Wonder, Vertical Integration, And Big Restaurant Bets

12:24 The Tipping Point In Restaurant Economics

18:36 Why Solo Dining Is On The Rise

22:00 Breakfast Reservations And Early Bird Culture

26:18 Italian Food, Fine Dining, And Culinary Debate

30:04 The Risks Of Massive, High-Volume Restaurants

35:00 Scaling Independent Concepts Vs Franchises

41:00 Inside The Jersey Mike’s Buildout Process

44:30 One Burrito A Minute And Operational Discipline

48:00 Closing Thoughts On Franchising And The Future

Josh 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.

Timestamps

04:05 Why Brianne Built Restaurant Resource

09:03 Break Bread Consulting And The 10 To 50 Location Inflection Point

14:37 What Restaurants Get Wrong About Tech Adoption

18:39 Inventory, Back Office Tools, And Data Accuracy Challenges

22:00 What The Best Scaling Restaurant Groups Do Differently

26:47 Apicii, Complex Openings, And Operational Mindset

28:13 How Brianne Uses AI In Daily Operations

34:43 Where AI Is Headed In Restaurant Tech

46:51 Guest-Facing AI And The Future Of Admin Roles

50:11 What AI Can’t Replace: Taste, Hospitality, And Relationships

52:22 Brianne’s Grilled Cheese And Memorable Meals

59:06 Jose Andres, Recipe Systems, And Closing Thoughts

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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

Josh, 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.

Timestamps

04:05 Parenting reflections and having a 10-year-old

08:29 Using ClickUp and Replet for restaurant project management

16:45 Wine blending, barrels, and case yields

22:30 Why did it take 7 months to develop a burger blend?

25:52 Mike's past life as a musician

35:36 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 Bar

01:00:51 The anti-chef-driven restaurant movement

01:07:18 Retirement, career transitions, and leaving the restaurant floor

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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: @michaeljacober

Follow Matthew: @conbeazie

Josh 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.

Timestamps

01:48 Dan's background and working for Stephen Starr and Michael Mina

04:24 The Miami rent crisis and its impact on independent restaurants

08:18 Menu R&D, Salsa Macha, and utilizing diverse Mexican chilies

13:00 The devastating story of losing years of recipe notebooks to a theft

21:25 The best dish he ever ate: The French Laundry's suckling pig

23:25 Giving flowers to Alex Lee and John Sergi

25:27 Why kitchens waste too much root vegetable tops and braising fat

29:04 An embarrassing hazing story involving Michael Chiarello and a seafood order

32:40 The specific technique for a cast-iron Texas Toast grilled cheese

34:37 A leadership lesson on micromanagement and letting your team fail

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow 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=en

Follow Dan Siegelman on LinkedIn: https://www.linkedin.com/in/dan-siegelman-b4a44370/

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Blanket: https://www.blanket.app/

Visit The Tippling House: https://thetipplinghousechs.com/

Follow Michael: @michaeljacober

Follow Matthew: @conbeazie

Follow Eli's Substack: https://shybird.substack.com/

Timestamps

01:56 The history of Domain Jean-Louis Chave and 17th-generation winemaking

03:23 Introducing Eli Feldman: Restaurant operator and AI strategist

06:54 The $1,500 Noma pop-up and the role of Amex in exclusivity

10:35 Is Noma a place or a concept that can travel?

22:43 The "Somification" of everything: Why contextual knowledge is the ultimate commodity

25:41 Using Meta glasses for hands-free recipe development in the kitchen

27:58 How Eli used Claude to reduce ticket times by 75% in Fenway

31:19 The $200-a-month digital leadership team for restaurants

33:47 Real Estate War Stories: MJ’s nightmare with blood on the walls

39:37 Josh’s lawsuit over tenant improvement allowances

41:38 Matt’s legal battles over parking spots and partnership breakups

59:02 The "Barbell Economy" and the homogenization of the restaurant industry

01:03:00 Youth unemployment and the coming wave of tech workers entering hospitality

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Follow John: @johniadler and Linkedin Here

Check out: Blue Apron

Timestamps:

01:25 The Wonder acquisition of Blue Apron and cross-pollinating teams

03:24 Transitioning from fine dining to negotiating 3 million pounds of chicken

06:56 Wonder innovation, sous vide chicken, and robotic woks

08:24 Chad Labs and the mathematics of cooking at Per Se

12:08 The best dish John ever ate: Il Grotto di Corignan

18:20 Why Juan Cuevas is the most underrated chef

20:26 Banning truffle oil from the kitchen

21:28 The most wasted ingredients: stems and crusts

24:30 The full story of the melting deli container on the Per Se flattop

28:13 The specific technique for the perfect John Adler grilled cheese

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Follow Elizabeth: @elizabethtilton and Linkedin Here

Follow Oyster Sunday on Instagram: @oystersunday

Oyster Sunday: https://www.oystersunday.com/

Timestamps:

01:14 From pre-med to pastry chef and chocolatier

02:44 Preferences on chocolate and couverture

05:31 Why Oyster Sunday takes team retreats to the Catskills

07:40 Defining New Orleans as a person named Aunt Betty

09:16 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 CRM

20:48 The responsibility to scale a business

24:36 Elizabeth's time as interim CMO for Noma Projects

28:56 Viewing dyslexia as a superpower in pattern matching

36:00 Finding your Zone of Genius as a founder

44:39 The origin story of OS Benefits

46:41 How OS Benefits aggregates buying power for independent restaurants

53:14 Elizabeth’s top New Orleans dining recommendations

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.com
Follow meez on Instagram: https://www.instagram.com/getmeez
Follow Josh on instagram: @joshlsharkey
Osteria Georgi: https://www.osteriageorgi.com/team-member/executive-chef_partner/

Timestamps:

04:06 Reconnecting and looking back at the last five years

05:31 Navigating the pandemic and a family health crisis

09:50 Leaving New York City and the transition to Chapel Hill

11:23 Remembering Stephanie Jackson and her impact on the industry

13:18 Parenting three children through grief and loss

17:05 Creating new rituals and honoring memory

20:42 The Stephanie Jackson Award at Union Square Hospitality Group

23:28 Building community at Osteria Georgi

26:32 The nervous excitement of scaling from one restaurant to two

33:25 Kickstarting the Quickfire round

34:36 Catering hacks and lessons from catering for thousands

37:13 A frozen food disaster at the Javits Center

38:59 The distraction of cell phones in the kitchen

41:48 Food waste and the versatility of broccoli stems

43:47 The specific mechanics of a home-cooked grilled cheese

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Blanket: https://www.blanket.app/

Visit The Tippling House: https://thetipplinghousechs.com/

Follow Michael: @michaeljacober

Follow Matthew: @conbeazie

Timestamps

02:30 Kitchen Gifts: Bourbon vs. Kunz Spoons

06:15 The Death of the Expert

08:30 AI vs. The Human Sommelier

16:00 Knowledge vs. Craft

25:33 The True Value of Hospitality

32:00 Information as a Commodity

37:00 The Shared Plates Controversy

45:30 The Impact of GLP-1s on Restaurants

51:54 The Rise of Non-Alcoholic Drinking

56:45 Elton John's Non-Alcoholic Wine Brand

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.com
Follow meez on Instagram: https://www.instagram.com/getmeez
Follow Josh on instagram: @joshlsharkey
Follow Geoff: www.linkedin.com/in/geoff-kornberg-03b23a94/

Chapters:

00:28 Guest Introduction and Background

01:06 Greatest Dish Ever Eaten

02:49 Borrowed Recipe or Technique

04:18 Underrated Chefs

06:17 Perfect Grilled Cheese Recipe

09:56 Wildest Kitchen Story

11:56 Dish Too Hard to Execute

14:26 Challenges of Scaling a Restaurant

15:48 Leadership Lessons

18:53 Banning Truffle Oil

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Blanket: https://www.blanket.app/

Visit The Tippling House: https://thetipplinghousechs.com/

Follow Michael: @michaeljacober

Follow Matthew: @conbeazie

In 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 Career

03:06 Culinary School and Early Influences

04:57 Winning the Contest and Traveling to Norway

10:51 Experiences in Europe and Return to New York

18:17 Opening Bark Hot Dogs and Challenges

25:57 Insights on Management and People

33:00 Street Food Dreams in New York

34:10 Exploring Colombian Cuisine

41:18 Challenges in Recipe Management

46:07 Operational Empathy in Tech

56:44 Future of Restaurant Tech

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Subscribe to Over Easy Office: https://www.youtube.com/@OverEasyOffice

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit goop kitchen: https://www.goopkitchen.com/

Follow Kim: @kimfloresca

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh: @joshlsharkey or Linkedin here

Follow Giancarlo: @gc_pagani and @paganiprojects

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh: @joshlsharkey or Linkedin here

Follow Michael Mina: @chefmichaelmina

Follow Suzanne Goin: @suzannegoin

Follow Amy Guittard: @guittardchocolate

Follow Ryan Handel: @getmyfixe

Follow Brad Metzger @metzger_brad

The La Chef Conference: https://www.lachefconference.com/

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh: @joshlsharkey or Linkedin here

Follow Dan: @dan.giusti

Visit Brigaid Summit: https://www.brigaidsummit.com

Follow Eric: @blueribboneric

Follow John: john_karangis  

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit BoomPop: http://www.boompop.com

Follow Blake: https://www.linkedin.com/in/blakehudelson

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Hermetic AI: https://www.hermetic.ai/

Follow Jesse: @jesse.steinn

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Shy Bird: https://www.shybird.com/

Follow Eli: @feldman_eli

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Panso: https://www.hellopanso.com

Follow Britney: https://www.linkedin.com/in/britney-ziegler

Today, 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Restaurant Unstoppable: https://www.restaurantunstoppable.com/

Follow Restaurant Unstoppable: @restaurantunstoppablepodcast

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit H°A Hospitality: https://www.harrisaoki.com 

Follow H°A Hospitality: @harrisxaoki 

Follow Shawn Aoik: @chef.shawn.aoki

Follow Ryan Harris: @chefryanharris

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Tilit: https://www.tilitnyc.com/

Follow Jenny and Alex: @tilitnyc

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Gavin: https://gavinkaysen.com/

Follow Gavin: @gavinkaysen

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Loring Place: https://www.loringplacenyc.com

Follow Dan: https://www.instagram.com/dan_kluger/?hl=en

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Camaraderie: https://www.camaraderiehtx.com

Follow Chad Brauze: @theshawngawle

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Sweetgreen: https://www.sweetgreen.com

Follow Chad Brauze: @chadbrauze

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Castellucci Hospitality Group: https://www.chgrestaurants.com/

Follow Fred: https://www.instagram.com/fredcast3/?hl=en

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Slang: https://try.slang.ai/

Visit Alex: https://www.linkedin.com/in/alexsambvani

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.com
Follow meez on Instagram: https://www.instagram.com/getmeez
Follow Josh on instagram: @joshlsharkey
Visit Opus: https://www.opus.so/
Visit Rachael: https://www.linkedin.com/in/rachael-nemeth

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Ben: https://www.fourtop.ai/

Today, 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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Listen to Digital Hospitality: https://podcasts.apple.com/us/podcast/digital-hospitality/id1235316273

Visit Shawn Walchef: @shawnpwalchef 

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Visit Josh Kopel: https://joshkopel.com/

Visit Josh on Instagram: @joshkopel

To sign up for my free 5 Day Masterclass: https://pages.joshkopel.com/masterclass

To connect with Josh on Linkedin: https://www.linkedin.com/in/joshuakopel1/

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on instagram: @joshlsharkey

Follow Ben on Instagram: @benleventhal

Discover Blackbird: https://www.blackbird.xyz

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.com

Follow meez on Instagram: https://www.instagram.com/getmeez

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

Josh Sharkey - CEO & Co-Founder, meez

The 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.com

Where to find Simon Zatyrka: 

• Website
• Instagram
• LinkedIn

Where to find Culinary Mechanic Podcast:

• Website
• YouTube
• Spotify
• Apple

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

• Website
• Instagram
• LinkedIn

Where to find Culinary Mechanic Podcast:

• Website
• YouTube
• Spotify
• Apple

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

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: 

• Website
• Instagram
• LinkedIn
• Twitter

Where to find Expedite:

• Website

Where to find The Simmer

• Apple
• Spotify

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In 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

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: 

• Website
• Instagram
• Twitter
• YouTube

Where to find Eric Bromberg:

• Instagram
• LinkedIn

Where to find Bruce Bromberg

• Instagram

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In 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?

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:

• Instagram
• LinkedIn

Where to find Pepper Lunch:

• Website
• Instagram
• LinkedIn
• TikTok
• Facebook
• Twitter

Where to find Kiwi Restaurant Partners:

• Website
• LinkedIn
• Facebook

Where to find Nurish:

• Website

Where to find SNDWCH:

• Website
• Instagram
• YouTube
• Twitter
• Facebook

Where to find The Pineapple Perspective Podcast: 

• Spotify
• Apple
• YouTube

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In 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

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:

• Instagram
• LinkedIn
• Facebook

Where to find Blanket:

• Website

Where to find Jacobs Franchise Partners:

• Website
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In 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

Drawing from his time at 1-800-GOT-JUNK?, Michel reveals how principles like Talent Density and the Traffic Light Model shape his approach to scaling Brasa and developing a winning team culture. We also dive into Brasa's unique hotline, and the secrets of Peruvian cuisine

Finally, Michel opens up about the questions he wishes people would ask more often and discusses his book, a must-read for anyone in hospitality.

Where to find Michel Falcon:

• Website
• Instagram
• LinkedIn
• Facebook
• Twitter

Where to find Brasa

• Website
• Instagram
• Twitter

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(02:50): What it was like opening store number one
(06:46): Thinking about PE money
(09:25): Michel's first investor 
(16:42): Michel's experience working at 1-800-GOT-JUNK?
(20:01): Talent Density
(26:02): The Traffic Light Model
(32:18): Brasa's Hotline
(39:33): What people don't know about Peruvian food
(42:26): Going down the high protein rabbit hole
(47:31): Questions Michel wished he would get more often
(49:47): Michel's book

Jesse dives into the origins of their signature house-cut style fries and walks us through the typical process of making frozen fries. He discusses the surprising and unwanted ingredients often found in food and how he and Ben are challenging that with their clean, thoughtfully sourced recipes. 

We also explore the unique cost structure behind Swizzler’s operations and hear Jesse’s vision for the future of fast food.

Tune in for an inspiring conversation about innovation, quality, and creating a food system we can all feel good about. 

Where to find Jesse Konig:

• Instagram
• LinkedIn

Where to find Jesse and Ben's

• Website
• Instagram

Where to find Swizzler

• Website
• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(03:00): The creation of the frozen fry
(13:09): How frozen fries are typically made
(19:22): Finding unwanted ingredients in food
(32:00): Jesse and Ben's ingredients
(41:00): Swizzler and it's COGS
(45:21): What does 10 years in the future look like for Jesse?

• Instagram
• LinkedIn

Where to find Uncle Nearest Whiskey

• Website
• Instagram
• LinkedIn

Where to find Humble Baron Bar

• Website
• Instagram

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:46): Keith's background
(05:56): The creation of Uncle Nearest Whiskey
(11:15): What makes Tennessee whiskey different than other whiskeys?
(23:17): Moving from LA to Shelbyville, Tennessee
(29:12): The Humble Baron
(40:56): Classic Hops Brewery
(44:06): Keith's goal of building up the Shelbyville community

• Website
• Instagram
• LinkedIn

Where to find Hamburger America

• Website
• Instagram

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:57): How George got into burgers
(04:47): The rise and fall of the burger's popularity
(09:25): Unique burgers you've probably never heard of
(12:06): The burger's origin
(18:00): Hamburger America: The restaurant
(28:12): George's partnership with the Schnipper brothers
(32:37): Hamburger America's LTO's
(37:54): George's thoughts on scaling Hamburger America
(39:27): What else takes up George's time
(42:08): The Smashua

Beyond the operational side, Jack opens up about his passion for contemporary Irish culture and how he’s reshaping the image of the Irish-American pub. From his expertise in cocktail development and Irish spirits to his commitment to philanthropy and mental health advocacy, Jack’s story is one of passion, purpose, and leadership. And, of course, no conversation with Jack McGarry would be complete without discussing what makes the perfect cocktail.

Tune in to hear how Jack’s journey from Belfast to New York has made The Dead Rabbit a global institution, and what’s next for this Irish pub as well as other brands as it expands across the U.S.

Where to find Jack McGarry:

• Instagram
• LinkedIn

Where to find The Dead Rabbit: 

• Website
• NYC Instagram
• Austin Instagram
• LinkedIn

Where to find The Irish Exit:

• Website
• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(02:18): What recently has been keeping Jack up at night
(06:38): How Jack maintains quality when scaling to new locations
(14:55): How Jack thinks about hiring
(35:01): What Jack has learned about hiring for the future
(40:12): What makes a great cocktail and what makes a great bartender?
(1:01:06): The Irish Exit and Celebrating Irish Culture
(1:05:53): What is clear ice?
(1:13:17): Next steps for Jack

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:47): Brian's restaurant experience
(15:51): Accounting, finance, CPA taxes-- are they separated?
(27:58): Austin and it's dining population
(36:01): All about Genuine Article Bookkeeping
(56:06): Why EBITDA is so important
(1:04:52): Leveraging AI in Genuine Article
(1:12:06): Parting advice for businesses who want to be profitable

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:47): Where Jonathan first learned how to cook
(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants
(13:27): Italian cooking, does it need finesse or not?
(19:12): Four Twenty Five Park
(23:32): What Jonathan is most excited about
(27:10): How Jonathan has changed in the last decade
(42:21): Family meal
(46:04): What makes Jonathan angry
(50:31): What is next for Jonathan

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(03:18): Bouley memories
(06:10): PJ's Texas Roots
(12:35): What makes great pasta
(14:47): Bouley's career path
(34:16): The effects of COVID on PJ
(39:22): The story of The Spaniard
(44:25): PJ's health journey
(50:35): Marea
(1:02:15): What is next for PJ
(1:04:19): Message to young chefs

• Instagram
• LinkedIn

Where to find MAD

• Newsletter
• Instagram

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:17): Melina's background
(13:54): How MAD helps
(19:12): How NOMA is involved in MAD
(22:03): MAD's academic courses
(26:14): What Melina is excited about
(31:28): Memories of MAD's impact
(33:57): MAD Symposium & MAD Monday
(39:07): Melina's day to day
(41:39): MAD in the future
(44:24): What Josh is excited about regarding meez

This conversation offers an insightful look into the challenges and rewards of scaling restaurants. Basu discusses his role as a founder, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and happiness.

Where to find Basu Ratnam:

• Instagram
• LinkedIn

Where to find INDAY

• Instagram

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:17): Basu's background at Brown and favorite Providence restaurants
(07:29): Basu's familial background and what his mom used to cook
(10:53): Why Basu decided to open a fast-casual Indian space
(16:04): The impetus for store number two
(21:55): Opening restaurants and stress management
(24:21): The why behind INDAY existing
(32:22): Infusing mindfulness into INDAY's culture
(34:57): Acquiring Beatnic
(43:10): What keeps Basu up at night
(47:34): What makes Basu angry

Recorded from the quietest spot Opie could find—a car, away from the restaurant’s generators—this conversation offers an insightful look into the challenges and rewards of growing a hospitality group. Opie discusses his role as a culinary director, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and innovation.

Join Josh and Opie as they catch up on life, leadership, and the journey that has brought Opie to this exciting moment, just before he embarks on the new adventure of fatherhood. Congratulations, Opie!

Where to find Opie Crooks:

• Instagram
• LinkedIn
• Twitter

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(03:45): Opie's background
(05:19): Culinary community in Savannah
(12:56): All about FARM Hospitality Group
(19:38): How Opie and his team continue to learn
(25:11): The value of culinary consistency
(31:50): How Opie and his wife Annie are preparing for their first child

In 2012, Culinary Agents was born, a place for workers to easily discover and apply to great opportunities and an all in one hiring and recruiting solution for restaurants. Tune in to hear how Alice turned a personal problem into a pioneering solution that's reshaping the future of hospitality.

Where to find Alice Cheng:

• Instagram
• LinkedIn

Where to find Culinary Agents:

• Instagram
• LinkedIn
• Twitter
• TikTok

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:07): Alice's background
(08:46): What influenced Alice's determination and hard work
(14:21): Finding mentors and asking questions
(19:36): Culinary Agents 101
(24:14): How Culinary Agents has changed over the years
(29:33): The future of Culinary Agents
(31:56): What keeps Alice up at night
(33:30): Thoughts on hiring
(43:49): What makes Alice blood boiling mad

After leaving law school to follow his passion for food, Akin honed his craft under the mentorship of renowned chefs Johnny Monis and Michael Solomonov. His own ventures, including the acclaimed Stock in Fishtown and Res Ipsa Cafe, have garnered national recognition and cemented his reputation as a key figure in Philadelphia’s culinary renaissance.

Akin's latest project, Bastia, is set to open in Philadelphia’s Fishtown neighborhood. This new venture, a collaboration with Foyer Project, will transform Hotel Anna & Bel into a vibrant space, offering a leisurely café experience by day and a coastal Mediterranean restaurant by night, drawing inspiration from the sun-drenched shores of Corsica and Sardinia.

As Form-Function Hospitality continues to expand with concepts like Bastia and the upcoming Caletta, Akin remains at the forefront of creating memorable dining experiences in historic spaces. Join us as we explore Tyler Akin's remarkable career, his passion for preserving culinary traditions, and the exciting new projects on the horizon.

Where to find Tyler Akin:

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(05:40): Tyler's Delaware roots
(10:09): How Tyler got into cooking
(17:57): The worst kitchen injury Tyler's seen
(23:21): All about Form and Function Hospitality
(30:28): Hotel Du Pont and Le Cavalier
(37:46): Batista Restaurant

Darleen brings a wealth of knowledge to the conversation, offering insights into coffee agriculture, the art of grading beans, and what it takes to brew an exceptional cup. Beyond coffee, she delves into her alter ego as a marketer, sharing lessons from her early career in NYC ad agencies. Now, with her consultancy, she helps coffee brands grow by meeting owners and executives where they are, leveraging her own successes and challenges in the industry.

Whether you're passionate about coffee or interested in brand building, this episode is a rich source of inspiration and expertise.

Where to find Darleen Scherer:

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(05:40): Darleen's background
(09:41): How Darleen got into coffee
(15:09): The process of the bean to your cup
(26:02): Frozen coffee
(40:49): A typical margin or EBITDA of a coffee shop when it's successful
(56:06): Black Sheep and marketing on unique qualities

Jesse reflects on his early years learning the art of sushi from his father, Masaharu Ito, and the unique dynamic of now having his father work alongside him at his own restaurant. We explore how the traditional skills passed down from his parents have shaped his culinary approach and the challenges and joys that come with running a restaurant.

Beyond his culinary expertise, Jesse opens up about the role therapy has played in his life, and how he manages stress in the demanding world of restaurant ownership. This intimate conversation offers a glimpse into the life of a chef dedicated not only to his craft but also to his personal growth.

We also dive into the experience of dining at Jesse’s 8-seat sushi counter at Royal Sushi & Izakaya, where he meticulously prepares a 17-course omakase menu nightly. With exciting new ventures on the horizon, Jesse’s story is as inspiring as it is mouthwatering. Whether you’re a food lover or simply curious about the life of a top chef, this episode is a must-listen.

Where to find Jesse Ito:

• Instagram
• LinkedIn

Where to find Royal Izayaka:

• Instagram

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(05:40): When Jesse started learning sushi from his dad
(17:54): What makes a great Tamagoyaki and other cooking ingredient recommendations
(26:02): Jesse's preferences on uni
(32:43): How Jesse deals with the tension between classical and modern sushi styles
(42:12): The biggest misconception about sushi
(44:28): Jesse's sobriety journey
(51:53): What's next for Jesse