The meez Podcast

#101.Josh sits down with chef Dan Kluger (Loring Place, Greywind) for a candid conversation about the evolving dynamics of professional kitchens, and what it really takes to lead with both creativity and clarity. Drawing from decades of experience at restaurants like Tabla, ABC Kitchen, and beyond, Dan shares hard-earned insights into how kitchen culture has shifted and why communication, structure, and empathy are more important than ever.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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Loring Place: https://www.loringplacenyc.comFollow Dan: https://www.instagram.com/dan_kluger/?hl=en

#100.In this episode,  Josh sits down with acclaimed chef and pastry talent Shawn Gawle—owner of the newly opened restaurant, Camaraderie, in Houston.Josh and Shawn delve into the complex dynamics of leadership in high-pressure kitchens, exploring how early culinary experiences influence career paths, the role of mentorship in professional growth, and the creative challenges of transitioning from 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Camaraderie: https://www.camaraderiehtx.comFollow Chad Brauze: @theshawngawle

#99.In this episode, Josh sits down with Chad Brauze, Culinary Director at Sweetgreen, to unpack the complex world of culinary leadership in the fast-casual space. Chad shares fascinating insights into Sweetgreen's collaborative recipe development process—from initial concept ideation to rigorous testing and market launches. Listeners will get an exclusive glimpse into how culinary teams navigate the tension between boundless creativity and real-world operational constraints, with Chad revealing the surprising data-driven approach that shapes every delicious menu decision. Chad discusses the evolution of the innovative Ripple Fry and takes listeners behind the scenes of Sweetgreen's Infinite Kitchen experience, demonstrating how principles from fine dining can elevate fast-casual offerings. Josh and Chad examine the delicate balance between flavor profiles and economic considerations, highlighting how successful culinary leadership requires both artistic sensibility and business acumen.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Sweetgreen: https://www.sweetgreen.comFollow Chad Brauze: @chadbrauze

#98.Fred Castellucci, CEO of Castellucci Hospitality Group, joins Josh on The meez Podcast to share the extraordinary journey from his family’s modest beginnings to building one of the most celebrated restaurant groups in Atlanta.In this episode, Fred opens up about growing up in his father’s restaurant, the devastating loss that led his family to start over in Georgia, and how those early 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Castellucci Hospitality Group: https://www.chgrestaurants.com/Follow Fred: https://www.instagram.com/fredcast3/?hl=en

In this engaging discussion, Alex Sambvani, Founder and CEO of Slang and former Spotify data leader, explores how conversational AI is reshaping the restaurant landscape. He emphasizes the importance of transparency in AI interactions to build trust with customers. Delving into data personalization, Alex draws fascinating parallels from his Spotify days, while explaining the nuances of conversational design. Listeners will be intrigued by anecdotes of unexpected guest interactions and how AI can seamlessly enhance dining experiences, ultimately driving efficiency and business growth.

#96.This week on The meez Podcast, host Josh Sharkey sits down with Rachael Nemeth, CEO and co-founder of Opus, for a candid and insightful conversation that challenges outdated ideas about restaurant training and explores what truly drives team performance, profitability, and sustainable business growth. Drawing on her early experiences in bakeries, fine dining, and building an ESL training tool 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Opus: https://www.opus.so/Visit Rachael: https://www.linkedin.com/in/rachael-nemeth

#95.In this episode of The meez Podcast, Josh Sharkey sits down with Ben Pryor, a former restaurant operator turned tech leader at Fourtop, to explore the real-world impact of AI in the hospitality industry—and why it should empower teams, not replace them.With more than 30 years of experience running restaurants like Noodles & Co., Brinker, and Dewey’s, Ben brings a sharp operator-first 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Ben: https://www.fourtop.ai/

In this engaging conversation, Josh Sharkey, CEO of meez and former chef, delves into the intricate world of restaurant tech and profitability. He discusses how storytelling can enhance business value and the surprising benefits of podcasting for ROI. Josh reveals the importance of accurate food costing and how his software tackles this challenge. With insights on menu engineering, mentorship, and lessons learned from his own failures, he provides aspiring restaurateurs with actionable advice for success in a competitive industry.

#94.In this powerful episode, we sit down with Josh Kopel, restaurateur, consultant, speaker, and former President of the California Restaurant Association, whose story is one of transformation, from building a multimillion-dollar restaurant empire in Los Angeles to rethinking the way hospitality businesses are built and run.Kopel is best known for founding a Hollywood bar that became a local 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Josh Kopel: https://joshkopel.com/Visit Josh on Instagram: @joshkopelTo sign up for my free 5 Day Masterclass: https://pages.joshkopel.com/masterclassTo connect with Josh on Linkedin: https://www.linkedin.com/in/joshuakopel1/

Ben Leventhal, serial restaurateur and co-founder of Eater and Resy, shares his insights on blending traditional hospitality with modern technology. He emphasizes the crucial role of brand identity and storytelling in restaurants. Ben critiques conventional loyalty programs and introduces Blackbird, a platform redesigning guest engagement and loyalty. He discusses empowering restaurant staff and creating seamless guest experiences as essential components of successful dining. With a focus on personalized connections, he envisions a future where restaurants regain control over their relationships with customers.