The meez Podcast
By Josh Sharkey
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Category: Entrepreneurship
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Subscribers: 3
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Episodes: 142
Description
Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.
| Episode | Date |
|---|---|
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Greg Baxtrom on his first cookbook, sobriety, the reality of chef driven restaurants, and the babysitter math of dining out decisions
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May 26, 2026 |
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Is your restaurant you're favorite place to be? Plus authentic is a construct, working with your life partner, and wild stories of pigs in walk-ins
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May 19, 2026 |
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How Chili's Got Hot Again and the K-Shaped Economy Debate
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May 12, 2026 |
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In the Ai weeds with Sterling Douglass. And "Build or Buy?" is now a decision every restaurant can make with their tech stack.
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May 05, 2026 |
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Tony Aiazzi on bootrapping, Over Easy Office, and bespoke chef knives. Plus Ai as the last mile and singing Chef David Burke's praise.
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Apr 28, 2026 |
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Free Money and explaining GPOs with Rich Kemp of Buyer's Edge, plus will Ai actually make things cheaper?
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Apr 21, 2026 |
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QuickFire: Chef Vojtech Vegh
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Apr 14, 2026 |
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Should Every Restaurant Have a $5 Beer? Plus the Industry Tipping Point, ADHD as a Superpower, Frequency always wins
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Apr 07, 2026 |
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Who really is “The Man”? Plus tallow replacing seed oils, and slinging premade pancakes.
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Mar 31, 2026 |
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Is Counter Service the Future of Fine Dining? Plus Hospitality Included, the Labor Crisis, and Birdies' $79 Tasting Menu
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Mar 24, 2026 |
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Is Wonder the Future of Restaurants? Plus In & Out is great hospitality, the breakfast boom, and the franchise model
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Mar 17, 2026 |
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Is Your Restaurant Tech Stack Making You Worse? Plus AI Forecasting, Combi Oven Confessions, and the Nokia Phone Problem with Brianne Harvey
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Mar 10, 2026 |
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The Great Sommelier Debate, and the Definition of a Chef
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Mar 03, 2026 |
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From Steven Starr to El Camino: An Operator’s Quickfire with Dan Siegelman
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Feb 24, 2026 |
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The Somification of Everything: Why soft skills are the future of AI-Driven hospitality
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Feb 17, 2026 |
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From Per Se to Blue Apron and the Wonder acquisition: John Adler is back for a quick fire and catching up with Josh
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Feb 10, 2026 |
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Finding Your Zone of Genius, and Solving Health Benefits for Restaurants with Elizabeth Tilton
|
Feb 03, 2026 |
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Dan Jackson on Loss, Resilience, and the Unexpected Path to Osteria Georgi + Quickfire
|
Jan 27, 2026 |
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Sharing food at a restaurant, knowledge is a commodity, gifting the kitchen crew, and lots more.
|
Jan 20, 2026 |
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Quick Fire: Chef Geoff Kornberg
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Jan 13, 2026 |
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Paradigm shift in dining expectations? And testing out some new conversation formats for Season 4
|
Jan 06, 2026 |
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Repost: 86 Reason Podcast Ep 9: Why Your Restaurant's Food Costs Are Wrong By 3-4%
|
Dec 23, 2025 |
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Innovation at goop kitchen with Chef Kim Floresca
|
Dec 09, 2025 |
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Giancarlo Pagani of Mother Wolf: Building Restaurants That Endure
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Nov 18, 2025 |
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LIVE: LA Chef Conference 2025 with Suzanne Goin, Michael Mina, Amy Guittard, and Ryan Handel
|
Nov 04, 2025 |
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LIVE: Brigaid Summit 2025 with John Karangis of Shake Shack and Eric Bromberg of Blue Ribbon
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Oct 21, 2025 |
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Blake Hudelson on How BoomPop is Transforming Event Planning
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Oct 07, 2025 |
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Jesse Stein on Making AI Feel Human: The Future of Restaurant Customer Service
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Sep 23, 2025 |
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Eli Feldman on How Restaurants Must Evolve to Survive
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Sep 09, 2025 |
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Britney Ziegler on The Future of Hospitality Management
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Aug 26, 2025 |
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Repost: Restaurant Unstoppable, 1169: Josh Sharkey, CEO of meez
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Aug 12, 2025 |
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Shawn Aoki & Ryan Harris: Scaling Culinary Vision in Dubai’s Dynamic Food Scene
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Jul 29, 2025 |
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Tilit: How Two Hospitality Veterans Built a Chef-First Apparel Brand
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Jul 15, 2025 |
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Gavin Kaysen Reflects on His Friendship with Paul Bocuse and Coaching Team USA
|
Jul 01, 2025 |
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Dan Kluger on Mentorship, Flow State, and the True Cost of Great Food
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Jun 17, 2025 |
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Shawn Gawle on Fostering Camaraderie in Demanding Environments
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Jun 03, 2025 |
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Chad Brauze from Sweetgreen on Mastering Recipe Management and Culinary Innovation
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May 27, 2025 |
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Fred Castellucci on Building Restaurant Success Through Family, Innovation, and Action
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May 20, 2025 |
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Alex Sambvani on how Conversational AI is Transforming Restaurant Experiences
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May 13, 2025 |
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Rachael Nemeth on Scalable Training Solutions for the Restaurant Workforce and Beyond
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May 06, 2025 |
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Ben Pryor on Augmented Intuition
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Apr 29, 2025 |
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Digital Hospitality Podcast: Food Cost & Recipe SAAS! How meez is Helping Restaurants Boost Profits & Cut Costs
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Apr 22, 2025 |
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Josh Kopel on Mastering Marketing
|
Apr 15, 2025 |
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Ben Leventhal on Bridging Old School Hospitality with New School Technology
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Apr 08, 2025 |
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Brian Smith and Jackie Cuscuna of Ample Hills
|
Apr 01, 2025 |
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The Pre-Shift Podcast: Building a Kitchen OS | Josh Sharkey, CEO of meez
|
Jan 07, 2025 |
|
Culinary Mechanic Podcast: The Value of the Pursuit of Excellence with Josh Sharkey (Part 1)
|
Dec 31, 2024 |
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Culinary Mechanic Podcast: The Stories, Events, and Paths that Create a Tech Entrepreneur with Josh Sharkey (Part 2)
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Dec 31, 2024 |
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Kristen Hawley on the Evolution of Restaurant Tech and What’s Next for the Industry
|
Dec 24, 2024 |
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Eric and Bruce Bromberg of Blue Ribbon Restaurants
|
Dec 17, 2024 |
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Troy Hooper on Time Blocking, Unlocking Hospitality Success, and Outsourcing Smartly
|
Dec 10, 2024 |
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Michael Jacober on Overcoming Grief, Embracing Grit, and Managing Multiple Ventures with Purpose
|
Dec 03, 2024 |
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Michel Falcon on Scaling Brasa Peruvian Kitchen, Smart Investing, and Building Winning Teams
|
Nov 26, 2024 |
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Jesse Konig on Revolutionizing Fries and Rethinking Fast-Casual Food
|
Nov 19, 2024 |
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Keith Weaver on Building Iconic Hospitality Brands and the Legacy of Uncle Nearest Premium Whiskey
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Nov 12, 2024 |
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George Motz on the Fascinating World of Burgers and His Restaurant Hamburger America
|
Nov 05, 2024 |
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Jack McGarry on Redefining Irish-American Pubs Through The Dead Rabbit and The Irish Exit
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Oct 29, 2024 |
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Brian Stubbs on Boosting Restaurant Profitability with Genuine Article Bookkeeping
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Oct 22, 2024 |
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Chef Jonathan Benno on Leadership, Discipline, and Elevating Four Twenty Five
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Oct 15, 2024 |
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Chef PJ Calapa on His Expansive Career as an Executive Chef
|
Oct 08, 2024 |
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Melina Shannon-Dipietro on Empowering the Industry to Change the World Through MAD
|
Oct 01, 2024 |
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Basu Ratnam on Expanding the Reach of Indian Cuisine through INDAY
|
Sep 24, 2024 |
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Chef Opie Crooks on Building FARM Hospitality Group and Preparing for Fatherhood
|
Sep 17, 2024 |
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Alice Cheng on Connecting the Industry through Her Company, Culinary Agents
|
Sep 10, 2024 |
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Tyler Akin on Dreaming up Bars and Restaurants Through Form-Function Hospitality
|
Sep 03, 2024 |
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Darleen Scherer on Crafting Coffee and Cultivating Brands
|
Aug 27, 2024 |
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Jesse Ito on Sushi Legacy, Therapy, and Expanding Royal Sushi & Izakaya
|
Aug 20, 2024 |
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Will Guidara on Unreasonable Hospitality, Leadership, and the Power of Journaling
|
Aug 13, 2024 |
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Drew Skolnik on Navigating Growth Equity: Investing in Restaurants and Food Brands
|
Aug 06, 2024 |
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Alex Beltrani on Revolutionizing Restaurant Feedback with Tattle
|
Jul 30, 2024 |
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Jessica Bograd on Mastering Barbeque: From R&D to Culinary Excellence at City Barbeque
|
Jul 23, 2024 |
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Matt Wampler on Leveraging Predictive Analytics to Revolutionize Food Management
|
Jul 16, 2024 |
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Bonus Episode: Josh Sharkey Talks Menu Engineering, Culinary Entrepreneurship and Innovation at ICE
|
Jul 09, 2024 |
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Introducing The meez Network
|
Jul 03, 2024 |
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Henry Shapiro and Patrick Lightbody on Revolutionizing Productivity with Reclaim.ai
|
Jul 02, 2024 |
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Todd Duplechan and Jessica Maher on Austin’s Dining Scene, Building Lenoir, and Balancing Life as Restaurateurs
|
Jun 25, 2024 |
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Ellen Yin on Building a Culinary Empire: Vision, Collaboration, and Empowering Women in Hospitality
|
Jun 18, 2024 |
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Tracy Malecheck-Ezekiel and Arjav Ezekiel on Their Thriving Restaurant, Birdie’s, and the Keys to Its Success
|
Jun 11, 2024 |
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Jordan Silverman on Unlocking Profitability with AI-Powered Company, Starfish
|
Jun 04, 2024 |
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Alon Shaya on Innovating Philanthropy and Sustainable Culture at Pomegranate Hospitality
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May 21, 2024 |
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Sterling Douglass on Bridging Tech and Hospitality with Chowly
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May 14, 2024 |
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Innovation & Menu Development w/ Rosio Sanchez, Arielle Johnson, Ryan Chetiyawardana & Thomas Frebel
|
May 07, 2024 |
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Ellen Cassidy on How to Retain Information Like a Pro
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Apr 30, 2024 |
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Avery Ruzicka on the Art of Bread-Making and the Growth of Manresa Bread
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Apr 23, 2024 |
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Chef Fiore Tedesco on His Journey Through Adversity to Culinary Triumph
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Apr 16, 2024 |
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Mike Traud on What to Expect For This Year’s Chef Conference in Philadelphia
|
Apr 09, 2024 |
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Elizabeth Meltz on Effective Operations, Leadership, & Culture in the Restaurant Industry
|
Apr 02, 2024 |
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Chef Brad Kilgore on Crafting a Culinary Empire in Miami and Launching a Gourmet Frozen Pizza Venture
|
Mar 26, 2024 |
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Chef Caroline Glover on Balancing New Motherhood and Maintaining a Successful Restaurant
|
Mar 19, 2024 |
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Chef Michael Mina on His Success as a Systems Driven Leader
|
Mar 12, 2024 |
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Chef Masako Morishita on Shattering The Glass Ceiling For Immigrant Women Chefs
|
Mar 05, 2024 |
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Nabeel Alamgir Co-Founder and CEO of Lunchbox
|
Feb 27, 2024 |
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Camilla Opperman on Revolutionizing Shared Kitchens with Nimbus
|
Feb 20, 2024 |
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Bo Davis Co-Founder and CEO of MarginEdge
|
Feb 13, 2024 |
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Jordan Boesch Founder & CEO of 7shifts
|
Feb 06, 2024 |
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Brandon Barton CEO of Bite
|
Jan 30, 2024 |
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Evan Hennessey of The Living Room and Stages At One Washington
|
Jan 23, 2024 |
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Jimmy Kunz of The Truffleist
|
Jan 16, 2024 |
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JJ Johnson on How Rice is Culture
|
Jan 09, 2024 |
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The Full Comp Podcast with Josh Kopel: Josh Sharkey on the future of menu engineering
|
Dec 12, 2023 |
|
The Chef Radio Podcast: Josh Sharkey-Chef, Entrepreneur and Founder of meez
|
Dec 05, 2023 |
|
Season 1 Finale: David Santos of Foxface Natural
|
Nov 28, 2023 |
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Geoff Feder of Feder Knives
|
Nov 21, 2023 |
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Joey Sergentakis on Cooking Around The World and His New Restaurant Concepts
|
Nov 14, 2023 |
|
Tommy Gordon of Gordon Food Service
|
Nov 07, 2023 |
|
John Karangis - Executive Chef, VP of Culinary Innovation Shake Shack
|
Oct 31, 2023 |
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Ron Parker - COO of Jose Andres Group, Founder of Hospitality Multiple
|
Oct 24, 2023 |
|
Krystle Mobayeni - Co-Founder and CEO of BentoBox
|
Oct 17, 2023 |
|
Andrew Friedman - Chef Writer and Author of New Book, The Dish
|
Oct 10, 2023 |
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Kristen Barnett - Founder of Hungry House and Culinary Creators Worldwide
|
Oct 03, 2023 |
|
Nilou Motamed (Part 1)
|
Sep 26, 2023 |
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Nilou Motamed (Part 2)
|
Sep 26, 2023 |
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Tamar Adler - Author of Everlasting Meal
|
Sep 19, 2023 |
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Dan Latham of Culinary Guide Shop
|
Sep 12, 2023 |
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Kerry Diamond of Cherry Bombe
|
Sep 05, 2023 |
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Shari Bayer of All In the Industry Podcast and Bayer PR
|
Aug 29, 2023 |
|
Matthew Conway of The Tippling House
|
Aug 22, 2023 |
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Eli Kulp of High Street Hospitality Group and The CHEF Radio Podcast
|
Aug 15, 2023 |
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John Adler of Blue Apron
|
Aug 08, 2023 |
|
Ethan Frisch and Ori Zohar of Burlap & Barrel
|
Aug 01, 2023 |
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Markus Glocker of Koloman
|
Jul 25, 2023 |
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Dan Giusti of Brigaid
|
Jul 18, 2023 |
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Franklin Becker of F. Becker Hospitality
|
Jul 11, 2023 |
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Chris Bonomo and Greg Dunmore of The Japanese Pantry
|
Jul 04, 2023 |
|
Evan Sung
|
Jun 27, 2023 |
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Gabe Kennedy of Plant People and Checker Hall
|
Jun 20, 2023 |
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Kiki Aranita of Poi Dog
|
Jun 13, 2023 |
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Jake Kalick of Made In Cookware
|
Jun 06, 2023 |
|
Seamus Mullen (Part 1)
|
May 30, 2023 |
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Seamus Mullen (Part 2)
|
May 30, 2023 |
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Marc Forgione of Respect Hospitality Group
|
May 23, 2023 |
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Shawn Walchef of Cali BBQ Media
|
May 16, 2023 |
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Vojtech Vegh Author of "Surplus, the Food Waste Guide for Chefs"
|
May 09, 2023 |
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Lior Lev Sercarz of La Boîte Biscuits and Spices
|
May 02, 2023 |
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Dan Simons of Farmers Restaurant Group
|
Apr 25, 2023 |
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Barkha Cardoz of FC Masala and Cardoz Legacy
|
Apr 18, 2023 |
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Tim Ma of Lucky Danger, Laoban Dumplings, and Chefs Stopping AAPI Hate
|
Apr 11, 2023 |
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Reem Assil of Reem's California
|
Apr 04, 2023 |
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Mateo Kehler of Jasper Hill Farm
|
Mar 28, 2023 |
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Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder and wd~50 (Part 1)
|
Mar 17, 2023 |
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Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder, and wd~50 (Part 2)
|
Mar 17, 2023 |
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Josh Sharkey - The meez Podcast
|
Mar 17, 2023 |