The meez Podcast

#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.

#92. We’re kicking off Season 3 of The meez Podcast with an inspiring conversation about resilience, reinvention, and really good ice cream. In this episode, Josh sits down with Jackie Cuscuna and Brian Smith, the founders of Ample Hills Creamery. Jackie and Brian share candid insights on what it takes to start over in the food industry, the lessons they’ve learned about business and creativity, and how they’re keeping the magic of Ample Hills alive. They reflect on the highs and lows of entrepreneurship, from expansion struggles to the realities of bankruptcy. The pair also explores the importance of quality control, strategic partnerships, and storytelling in branding. Plus, offer insights into developing new food concepts and their unexpected pivot from ice cream to chicken wings.Whether you’re an entrepreneur, or just someone who appreciates a great comeback story, this is one episode you don’t want to miss.Links and Resources:Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Brian and Jackie: https://www.instagram.com/astheicecreamchurns?igsh=dmZ6cnJ5Ymdwbmk2

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 Insight00:29 Meet Josh Sharkey01:21 The Birth of meez03:03 Challenges and Solutions05:42 Building the Company08:30 Data and Recipe Management22:47 Team Empowerment and Retention27:12 Leadership and Vision38:36 Exciting Developments40:10 Conclusion and Farewell

This week, we are excited to bring you part two of a two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our host, Josh Sharkey, was as a guest.In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his conversation with Josh Sharkey, diving deeper into the intricacies of recipe development and management. From the inception of meez to the dynamic nature of ingredient sourcing and climate impact, they explore the essential role of precision in culinary artistry. Discover the behind-the-scenes journey of transforming traditional practices into innovative solutions that revolutionize the way chefs approach recipe creation and execution.Josh Sharkey - CEO & Co-Founder, meezThe founder and CEO of meez, Josh Sharkey is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (Oceana, Tabla, Bouley, Cafe Gray). After more than a decade cooking in Michelin-starred restaurants, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following over two years of development. During the pandemic, Sharkey used meez’s technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds going towards restaurant relief. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. www.getmeez.comWhere to find Simon Zatyrka: WebsiteInstagramLinkedInWhere to find Culinary Mechanic Podcast:WebsiteYouTubeSpotifyAppleWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter

This week, we are excited to bring you part one of a two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our host, Josh Sharkey, was as a guest. Join host Simon Zatyrka on the Culinary Mechanic Podcast for an insightful conversation with Josh Sharkey, founder of meez, a revolutionary software transforming recipe management and restaurant operations. From his humble beginnings cooking at home to becoming a celebrated chef, Josh shares his journey through the culinary world and the unexpected twists that led him to entrepreneurship. Discover how a relentless pursuit of excellence and a passion for innovation shaped Josh's career, offering valuable insights for aspiring chefs and entrepreneurs alike.Where to find Simon Zatyrka: WebsiteInstagramLinkedInWhere to find Culinary Mechanic Podcast:WebsiteYouTubeSpotifyAppleWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter

#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?