The meez Podcast

#91. In this episode of The meez Podcast, we chat with Kristen Hawley, a renowned journalist in restaurant technology, founder of the acclaimed newsletter Expedite, and cohost of the podcast, The Simmer. 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: WebsiteInstagramLinkedInTwitterWhere to find Expedite:WebsiteWhere to find The SimmerAppleSpotifyWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#90. On this episode of The meez Podcast, host Josh Sharkey sits down with Eric and Bruce Bromberg of Blue Ribbon Restaurants. For over 30 years, Eric and Bruce Bromberg have been redefining what it means to offer a neighborhood dining experience. They’ve expanded from their original SoHo location to culinary hotspots in New York, Las Vegas, Los Angeles, Miami, and Nashville.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: WebsiteInstagramTwitterYouTubeWhere to find Eric Bromberg:InstagramLinkedInWhere to find Bruce BrombergInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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?

#89. On this episode of The meez Podcast, host Josh Sharkey sits down with Troy Hooper, a seasoned hospitality consultant, Founder & CEO of Kiwi Restaurant Partners (KRP) and Nurish, Founder of SNDWCH, CEO of Pepper Lunch, and the host of The Pineapple Perspective Podcast. Troy begins the episode with how he strategically blocks off his time to balance priorities and dives into the fascinating twists and turns of his diverse career journey.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:InstagramLinkedInWhere to find Pepper Lunch:WebsiteInstagramLinkedInTikTokFacebookTwitterWhere to find Kiwi Restaurant Partners:WebsiteLinkedInFacebookWhere to find Nurish:WebsiteWhere to find SNDWCH:WebsiteInstagramYouTubeTwitterFacebookWhere to find The Pineapple Perspective Podcast: SpotifyAppleYouTubeWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#88. This week on The meez Podcast, Josh Sharkey sits down with Michael Jacober, the multifaceted entrepreneur behind Blanket and Jacobs Franchise Partners. 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:InstagramLinkedInFacebookWhere to find Blanket:WebsiteWhere to find Jacobs Franchise Partners:WebsiteLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#87. In this episode, we sit down with Michel Falcon, restaurateur, author, and keynote speaker, to explore his journey from launching the first Brasa location to building a brand synonymous with Peruvian flavor and excellence. Michel shares insights from his early days opening store number one, securing his first investor, and considering private equity funding.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 cuisineFinally, 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:WebsiteInstagramLinkedInFacebookTwitterWhere to find BrasaWebsiteInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#86. What does it take to revolutionize fries and rethink fast-casual food? Jesse Konig, Co-Founder of Swizzler and Jesse & Ben’s Fries, joins us on this episode to share his journey of turning a simple side dish into a product with purpose. 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:InstagramLinkedInWhere to find Jesse and Ben'sWebsiteInstagramWhere to find SwizzlerWebsiteInstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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?

#85. In this episode of The meez Podcast, Keith Weaver shares his remarkable journey from Los Angeles to Shelbyville, Tennessee, and the role he’s played in shaping the legacy of Uncle Nearest Whiskey and longest bar in the world, Humble Baron. Keith dives into the creation of this iconic brand and explains what sets Tennessee whiskey apart from others, providing fascinating insights into the world of spirits. He also discusses his personal move to Shelbyville and his passion for giving back to the community through projects like The Humble Baron and Classic Hops Brewery. Finally, Keith reflects on his ultimate goal: building up the Shelbyville community and leaving a lasting impact. This episode is a must-listen for anyone interested in whiskey, entrepreneurship, and community development.Where to find Keith Weaver:InstagramLinkedInWhere to find Uncle Nearest WhiskeyWebsiteInstagramLinkedInWhere to find Humble Baron BarWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#84. On this episode of The meez Podcast, Josh Sharkey is joined by Emmy award-winning filmmaker, author, and burger historian George Motz. Known for his documentary "Hamburger America" and the accompanying guidebook, George shares how his fascination with burgers began and discusses the rise and fall of their popularity in America. They dive into some of the country’s most unique, lesser-known burgers and explore the origins of the iconic sandwich.George also talks about his restaurant, Hamburger America, and its collaboration with the Schnipper brothers, as well as their innovative limited-time offerings. This episode is packed with insights into George’s journey and passion for burgers, filmmaking, and more! Where to find George Motz:WebsiteInstagramLinkedInWhere to find Hamburger AmericaWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#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:InstagramLinkedInWhere to find The Dead Rabbit: WebsiteNYC InstagramAustin InstagramLinkedInWhere to find The Irish Exit: WebsiteInstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#82. In this episode of The meez Podcast, host Josh Sharkey is joined by Brian Stubbs, owner of Genuine Article Bookkeeping. Brian Stubbs is a proud native of Oklahoma and studied Accounting at the University of Oklahoma, where he witnessed some very lucky football being played. Brian later moved to Austin. Brian worked in restaurants in a diverse number of roles and soon realized he could use his degree to significantly help restaurants thrive. Thus, Genuine Article was born. In this episode, Josh and Brian discuss Brian's restaurant experience and how it influenced his passion for helping restaurants, Accounting and finance in relation to restaurants, and how Genuine Article plays a part in boosting restaurant profitability. Where to find Brian Stubbs:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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