The meez Podcast

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

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

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

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

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

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

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

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

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

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