The meez Podcast
Josh Sharkey
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.
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Top 10 The meez Podcast Episodes
Goodpods has curated a list of the 10 best The meez Podcast episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to The meez Podcast for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite The meez Podcast episode by adding your comments to the episode page.
07/16/24 • 71 min
#68. In this episode of The meez Podcast, host Josh Sharkey sits down with Matt Wampler, co-founder and CEO of ClearCOGS, one of the rising stars in the food tech industry. Josh and Matt delve into the fascinating world of predictive analytics, AI, and machine learning in the food sector.
ClearCOGS is revolutionizing the way large-scale organizations forecast sales and manage food prep. By leveraging advanced technologies, ClearCOGS provides daily insights that help businesses like Jimmy John's reduce waste and optimize operations. Josh and Matt explore the practical applications of these technologies and discuss how they make it easy for companies to access vital information.
The conversation also delves into Matt's background in the franchise world, where he managed multiple Jimmy John's locations. Matt shares his experiences of starting from scratch in a franchise, the resources available, and the unique challenges and advantages of having established processes in place.
Listeners will gain insights into Matt's journey from franchise management to co-founding ClearCOGS and learn about the company's mission to minimize food waste. This episode offers valuable perspectives on building a tech-driven company in the food industry and the impact of innovative solutions on sustainability.
Tune in to hear Josh and Matt's engaging discussion and discover how ClearCOGS is paving the way for smarter food management. Enjoy the episode!
Where to find Matt Wampler:
Where to find ClearCOGS
Where to find host Josh Sharkey:
In this episode, we cover:
(02:58): Owning a Jimmy John's franchise
(12:39): All about systems(15:21): In the people business
(20:14): ClearCOGS 101
(35:11): Using AI for ClearCOGS
(39:28): How Matt met Osa
(51:31): What's next for meez?
(59:18): Matt's two questions for Josh
(1:05:53): What makes Matt really angry?
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09/17/24 • 37 min
#77. In this episode of The meez Podcast, host Josh Sharkey sits down with Chef Opie Crooks, a culinary talent and soon-to-be dad. Josh shares the story of how he first met Opie at an event in Washington, D.C., where Opie's graciousness and exceptional cooking left a lasting impression. Now based in Savannah, Georgia, Opie oversees culinary operations for FARM Hospitality Group, managing multiple concepts with his characteristic warmth and expertise.
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:
Where to find host Josh Sharkey:
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
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Todd Duplechan and Jessica Maher on Austin’s Dining Scene, Building Lenoir, and Balancing Life as Restaurateurs
The meez Podcast
06/25/24 • 71 min
#65. In this episode of The meez Podcast, host Josh Sharkey catches up with old friends who are also amazing chefs and restaurateurs. The guests are Jess Maher and Todd Duplechan, a dynamic duo Josh has known for nearly two decades. Their paths first crossed while working together at Bouley and Danube in New York City, and they've remained close ever since.
Listeners will hear them reminisce about their time at renowned restaurants like Bouley, Danube, Gray Kunz’s establishments, and Tabla with Floyd Cardoz. They dive into Jess and Todd's journey to Austin, where they opened their celebrated restaurant, Lenoir. The conversation covers the evolution of the Austin dining scene, the operation of their restaurant, and the challenges and rewards of running a business as a married couple with children.
Josh, Jess, and Todd also touch on their future ventures and how they've adapted to changes in the industry over the years. This episode is filled with insights, laughter, and the warmth of reconnecting with good friends. If you're ever in Austin, a visit to Lenoir is highly recommended—it's truly amazing.
Tune in for an engaging episode that highlights the intersection of friendship, food, and the dynamic world of the restaurant industry.
Where to find Todd Duplechan:
Where to find Jess Maher:
Where to find host Josh Sharkey:
In this episode, we cover:
(02:43): Reminiscing all the Austin guests on The meez Podcast
(04:27): How Jess and Todd met & family meals(17:29): The backstory of Lenoir
(25:57): What makes an Austin diner different than a NYC diner
(28:42): How Jess & Todd describe the food at Lenoir
(37:05): Lenoir's CSR program
(48:02): What it's like working together as a couple
(53:36): When to introduce work to kids
(58:25): Being a mom and a business owner
(1:02:43): Other upcoming projects
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Jack McGarry on Redefining Irish-American Pubs Through The Dead Rabbit and The Irish Exit
The meez Podcast
10/29/24 • 76 min
#83. In this episode of The meez Podcast, Josh Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales of the Cocktail awards and World’s 50 Best Bars titles. They also discuss the challenges of hiring in hospitality, what it takes to lead a successful team, and how to maintain authenticity while expanding into new cities.
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:
Where to find The Dead Rabbit:
Where to find The Irish Exit:
Where to find host Josh Sharkey:
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
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Chef Brad Kilgore on Crafting a Culinary Empire in Miami and Launching a Gourmet Frozen Pizza Venture
The meez Podcast
03/26/24 • 52 min
#52. Welcome to a special episode of The meez Podcast, hosted in the vibrant streets of Miami! In this episode, we're thrilled to feature the acclaimed Chef Brad Kilgore as our guest. This episode was recorded shortly after the meez team's annual summit, a time when our global team unites to share, connect, and sometimes even meet each other in person for the first time.
We had the pleasure of recording at Chef Kilgore's new culinary venture, Oise, a unique fusion of Japanese and Italian cuisines.
Our conversation with Chef Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs, to accolades such as being named Best New Chef by Food and Wine, and beyond. Chef Kilgore shares his philosophy on leadership, the importance of systems and processes in the kitchen, and how he navigates the highs and lows of the culinary world, including the personal impact of opening and closing restaurants.
We also get personal, discussing the balance between professional ambition and personal life, especially with the recent arrival of Chef Kilgore's second child. Through laughter and earnest discussion, this episode is a testament to the journey of a chef who is as much a technician as he is a visionary.
For those who love to put a face to the voice, check out the video of our sunny Miami rendezvous on YouTube.
Where to find Brad Kilgore:
Where to find host Josh Sharkey:
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In this episode, we cover:
(04:18) All about Brad Kilgore
(06:25) What's up with Miami Roosters?
(07:46) How Miami has shaped Brad as a chef
(12:09) How being a dad has changed the way Brad works
(16:41) South Beach Food and Wine Festival
(19:10) Frozen Pizza and Pizza Freak Co.
(26:14) How Brad maintains consistency
(31:53) R&D and receiving feedback from Brad's team and his customers
(38:58) How Brad handled his closures during COVID
(45:52) What makes Brad angry
(47:59) What Brad does when he's not cooking and final thoughts
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Tracy Malecheck-Ezekiel and Arjav Ezekiel on Their Thriving Restaurant, Birdie’s, and the Keys to Its Success
The meez Podcast
06/11/24 • 80 min
#63. In the latest episode of The meez Podcast, we're sitting down with Tracy and Arjav, the dynamic duo behind Birdie's, a cherished eatery in Austin, Texas. Not only are they partners in life, having met and fallen in love in the bustling New York restaurant scene, but they've also ventured into the world of business together, creating a dining experience that's both successful and beloved.
Their journey began over shared Negronis and led to the opening of Birdie's, which has since become a testament to their hard work and dedication. Impressively, they managed to pay back their investors within just 7 to 9 months of opening, a feat that speaks volumes about their commitment and the restaurant's instant appeal.
Tracy, recently nominated for Best Chef Texas by the James Beard Foundation, has a rich history of working in prestigious restaurants such as Del Posto and Blue Hill. Together with Arjav, who curates an exceptional wine list, they've embraced a counter service model that emphasizes simplicity without sacrificing flavor.
In this episode, the power couple shares insights into their daily menu changes, their approach to maintaining consistency, and the recipes that have become staples. They also delve into the personal side of their lives, discussing the challenges and joys of balancing parenthood with running a restaurant.
The conversation extends to the vibrant Austin food scene and the business strategies that have contributed to their long-term success. Join us for a deep dive into the story of Birdie's, where simplicity meets sophistication, and discover why this restaurant is a must-visit on your next trip to Austin.
Where to find Tracy Malecheck-Ezekiel:
Where to find Arjav Ezekiel
Where to find host Josh Sharkey:
In this episode, we cover:
(06:16): Arjav and Tracy's background
(07:28): How and why Birdie's was created(26:53): The couple's attempt at creating a more sustainable industry
(33:11): How raising margins will help with overall industry culture
(41:10): Separating self-worth from restaurant reviews
(46:16): How Tracy's mentors show up in her cooking
(52:28): How Tracy consistently changes the menu and maintains quality
(56:58): Arjav's opinion on wine enhancing the meal
(1:00:38): Being a parent and running a successful business
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09/03/24 • 51 min
#75. In this episode of The meez Podcast, we dive deep into the culinary world of Tyler Akin, founder of Form-Function Hospitality, and a celebrated chef and restaurateur who has left an indelible mark on the East Coast's dining scene. From his early days in Wilmington, Delaware, where he was inspired by his Southern grandmother's meticulous cooking, to his time at prestigious kitchens like minibar by José Andrés and Michelin-starred Komi, Akin's journey is anything but ordinary.
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:
Where to find host Josh Sharkey:
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
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Bonus Episode: Josh Sharkey Talks Menu Engineering, Culinary Entrepreneurship and Innovation at ICE
The meez Podcast
07/09/24 • 42 min
#67. In this special episode of The meez Podcast, listeners are treated to a captivating talk given at the Institute of Culinary Education (ICE) in New York City between Brian Konopka, Director of Strategic Operations Dean of Restaurant & Culinary Management, and Josh Sharkey, Founder and CEO of meez.
Addressing a business class with a culinary focus, Josh and Brian engage with a dynamic group of students and faculty, discussing the journey of entrepreneurship, the challenges faced along the way, and the experience of building and scaling restaurants and a food tech company.
The episode delves deep into topics such as recipes, food costing, menu engineering, and, of course, meez. The students' enthusiasm and curiosity were truly inspiring, offering a hopeful glimpse into the future of the culinary industry. Tune in to share in the insightful and inspiring conversation.
Where to find ICE:
Where to find host Josh Sharkey:
In this episode, we cover:
(02:50): Josh Sharkey's early career
(07:16): How and when meez was created(12:00): Menu engineering 101
(20:18): Gathering the recipe data for meez
(26:32): How AI is changing the industry
(33:33): Why grandma's recipe just tastes better
(36:11): Balancing work and life
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Ellen Yin on Building a Culinary Empire: Vision, Collaboration, and Empowering Women in Hospitality
The meez Podcast
06/18/24 • 62 min
#64. In this episode of the meez Podcast, host Josh Sharkey welcomes Ellen Yin, the esteemed founder and co-owner of High Street Hospitality Group. Ellen has garnered acclaim for her work, including being honored with the Outstanding Restaurateur Award by the James Beard Foundation. She also serves on the board of Open Table (among many other boards) and is the co-chair of the Sisterly Love Coalition, an organization dedicated to empowering women in the Philadelphia hospitality industry.
Josh and Ellen dive into her decades of experience running High Street Hospitality Group, discussing the challenges and successes she has encountered along the way. Despite not being a chef herself, Ellen has a clear vision for her business and has successfully collaborated with numerous talented chefs. The conversation explores how Ellen balances the creative vision of her chefs with her business objectives, offering valuable insights into her hiring process and leadership style.
Tune in for an engaging discussion filled with industry wisdom, stories of resilience, and Ellen's inspiring journey in the world of hospitality.
Where to find Ellen Yin:
Where to find host Josh Sharkey:
In this episode, we cover:
(03:11): Ellen's thoughts on awards
(04:44): High Street Hospitality's new growth (07:24): How Ellen is adapting to opening restaurants in different cities
(10:12): Community involvement in new cities
(14:20): Pros and cons of being a restaurateur and not a chef
(26:55): How Ellen measures team growth and happiness
(32:21): The uniqueness of the Philly restaurant scene
(40:21): Today's cost of food and service charges
(46:26): Sisterly Love Collective and The Wonton Project
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01/07/25 • 40 min
This week, we are excited to bring you an episode from The Pre-Shift Podcast hosted by DJ Costantino, where our host, Josh Sharkey, was as a guest.
Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.
This episode of the Pre Shift Podcast focuses on Josh Sharkey, the founder and CEO of meez, an innovative recipe tool and culinary operating system. Josh shares his journey from a Michelin-starred chef to a tech entrepreneur. He discusses the motivation behind creating meez, driven by the loss of his recipe notebook and the need for a specialized tool for culinary professionals. Throughout the conversation, Josh elaborates on the challenges faced in transitioning to tech, the features of meez that enhance operational efficiency, and how it serves chefs and restaurant operators in maintaining consistency and profitability. Sharkey also highlights the importance of empowering teams with the right tools and maintaining a clear vision in business. Tune in for practical advice, real stories, and valuable insights into bridging creativity and profitability in the restaurant industry.
00:00 Introduction and Insight
00:29 Meet Josh Sharkey
01:21 The Birth of meez
03:03 Challenges and Solutions
05:42 Building the Company
08:30 Data and Recipe Management
22:47 Team Empowerment and Retention
27:12 Leadership and Vision
38:36 Exciting Developments
40:10 Conclusion and Farewell
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FAQ
How many episodes does The meez Podcast have?
The meez Podcast currently has 100 episodes available.
What topics does The meez Podcast cover?
The podcast is about Restaurant, Entrepreneurship, Culinary, Chef, Podcasts, Arts, Business and Food.
What is the most popular episode on The meez Podcast?
The episode title 'Todd Duplechan and Jessica Maher on Austin’s Dining Scene, Building Lenoir, and Balancing Life as Restaurateurs' is the most popular.
What is the average episode length on The meez Podcast?
The average episode length on The meez Podcast is 57 minutes.
How often are episodes of The meez Podcast released?
Episodes of The meez Podcast are typically released every 7 days.
When was the first episode of The meez Podcast?
The first episode of The meez Podcast was released on Mar 17, 2023.
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