The meez Podcast

#71. In this episode of The meez Podcast, Josh Sharkey sits down with Drew Skolnik, a partner at KarpReilly, a prominent private growth equity firm known for its successful investments in the food and beverage industry. KarpReilly has invested in well-known brands such as Habit Burger Grill, Cooper’s Hawk, Made In, S&S and Spindrift.The discussion delves into the intricacies of growth equity, exploring how it differs from venture capital, what firms like KarpReilly look for when investing in restaurants and food brands, and the typical scale at which they get involved. With insights from Drew, listeners will gain an understanding of the common indicators of success that these investors seek, the duration of their investments, and the due diligence process. This episode offers a deep dive into the role of growth equity in helping restaurants and food brands scale and succeed.Where to find Drew Skolnik:LinkedInTwitterWhere to find KarpReilly:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:35): Drew's background(04:32): Why Drew and KarpReilly (KR) invest in restaurants and food(15:52): At what stage does KR get involved?(22:16): Ways in which KR assesses a team's quality(27:03): What Drew looks for in ownership stakes(33:55): How long KR holds investment for(39:01): What Drew is interested in regarding the food space(46:37): What Drew is interested in outside his portfolio

#70. Join host Josh Sharkey as he welcomes an old friend and pioneering entrepreneur, Alex Beltrani, the founder and CEO of Tattle, to the show. In this engaging episode, Josh and Alex dive into the story of Tattle, a revolutionary tech company that digitizes the customer feedback experience for restaurants.Alex shares his journey from the inception of Tattle to its impressive growth, providing insights into how his platform quantifies and drives restaurant success by analyzing customer feedback on service, quality, and consistency. With clients ranging from Chili's and Mod Pizza to Hooters and Dave's Hot Chicken, Tattle's impact on the industry is undeniable.Tune in for an inspiring conversation as Josh and Alex reminisce about their early collaborations, discuss the importance of metrics and results, and explore the future of restaurant success through innovative technology. This episode is a must-listen for anyone interested in entrepreneurship, restaurant management, and the power of data-driven decision-making.Where to find Alex Beltrani:InstagramLinkedInWhere to find Tattle:LinkedInInstagramTwitterFacebookYouTubeWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:11): Where Alex's passion for helping others comes from(13:56): How the definition of "the grind" has changed for Alex(19:43): Raising capital(22:12): Where Alex spends most of his time at Tattle(27:24): Being a founder: Addiction? Or passion?(39:09): Tattle 101(1:02:08): Reminiscing on Tattle's launch party at Bark

#69. Join host Josh Sharkey on today's meez Podcast as he delves into the world of barbeque with Jessica Bograd, the Senior Director of Culinary for City Barbeque. Jessica is not only an incredible chef but also runs an exceptional operation at City Barbeque. Before her tenure at City Barbeque, Jessica was deeply involved in R&D, creating menu items for well-known brands like Popeyes, Chick-fil-A, TGI Fridays, Inspire Brands, and Focus Brands.In this episode, we explore Jessica’s extensive experience in R&D at scale, highlighting her insights and expertise. Discover the fascinating world of food competitions, where Jessica has been a fierce competitor since a young age, excelling in sandwich and barbeque contests with her dedicated team.The conversation takes a deep dive into the intricacies of barbeque, including the training and culture at City Barbeque. Jessica shares how they educate their team on different styles, smoking processes, and safety protocols, fostering a culture of learning and growth. The company’s commitment to excellence has earned them a spot in the top 100 fast-casual movers and shakers.Tune in to hear Jessica's inspiring journey and gain a new appreciation for the art and science of barbeque at scale. This episode is a must-listen for barbeque enthusiasts and culinary professionals alike.Where to find Jessica Bograd:LinkedInWhere to find City BarbequeLinkedInInstagramTwitterFacebookPinterestWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:28): Jessica's background(04:35): Jessica's passion for competing (10:13): How Jessica defines barbeque(19:25): Wood preference for smoking(23:23): Jess's experience in the R&D world(36:56): A day in the life of Jess at City Barbeque(42:16): Upward mobility options for City Barbeque employees(47:25): The hardest and best part of Jess's job(50:16): What Jess is looking forward to for the future of City Barbeque

#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:InstagramLinkedInWhere to find ClearCOGSLinkedInInstagramTwitterFacebookWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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?

#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:FacebookTwitterInstagramYouTubeSnapchatWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

🌟 Welcome to The meez Network 🌟As hospitality professionals, your time is invaluable. That’s why we're thrilled to announce the launch of The meez Network, a curated content hub designed to bring all the hospitality industry insights you need into one convenient place.📕 Our Journey: Inspired by the enthusiastic feedback from their podcasts and the industry's call for a centralized resource, Andrew Friedman (Author/Host of Andrew Talks to Chefs) and Josh Sharkey (Founder/CEO of meez and host of The meez Podcast) have combined their acclaimed podcasts into The meez Network’s premiere collection of top-tier hospitality content.🎙️ Our Edge: The meez Network meticulously curates essential industry content, saving hospitality professionals the hassle of sorting through endless sources. We spotlight the best podcasts and information to ensure your valuable time is well spent.💬 Our Purpose: We aim to create a community where hospitality professionals can learn from one another, share their stories, and connect over shared experiences and lessons. Whether you’re a chef, restaurateur, mixologist, or simply passionate about hospitality, The meez Network is here to support and inspire you.🤝Our Collaborators: Our initial podcast lineup includes Andrew Talks to Chefs (Hosted by Andrew), The meez Podcast (Hosted by Josh Sharkey), Industry Only at The Cheese Store (Hosted by Co-Owners Dominick DiBartolomeo and Andy Wang), Restaurant Unstoppable Podcast (Hosted by Eric Cacciatore), and The Simmer (Hosted by Kristen Hawley of Expedite and Brandon Barton of Bite).🌐 Join Us: Subscribe now on Apple Podcasts, Spotify, or Stitcher to stay updated with our latest episodes.Where to find Andrew Talks to Chefs:WebsiteInstagramFacebookTwitterWhere to find Restaurant Unstoppable:WebsiteInstagramWhere to find The Simmer:WebsiteInstagramWhere to find Industry Only At The Cheese Store:WebsiteInstagramWhere to find The meez PodcastWebsiteInstagramFacebookTwitter

#66. In this special episode of The meez Podcast, host Josh Sharkey welcomes Patrick Lightbody and Henry Shapiro, founders of the revolutionary app, Reclaim.ai. Unlike the typical focus on the restaurant and hospitality industry, this episode dives into the realm of digital hospitality, exploring how Reclaim exemplifies excellence in this space.Patrick and Henry share insights into the creation and impact of Reclaim, an app designed to optimize work habits by intelligently managing calendar events. They discuss the transformative power of Reclaim, explaining how it helps users prioritize essential activities like strategy sessions and exercise, ensuring a balanced and productive schedule.Listeners will gain valuable knowledge about product development as Patrick and Henry discuss their approach to building Reclaim, including how they prioritize features, gather and synthesize customer feedback, and stay grounded while planning for the future. This episode offers a unique perspective on technology and product innovation, providing lessons that extend beyond the restaurant industry.Tune in to learn from Patrick and Henry's experiences and discover how principles of great product development can be applied to any field.Where to find Henry Shapiro:LinkedInWhere to find Patrick Lightbody:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(06:05): Why Reclaim was built(13:01): Reclaim.ai 101(22:19): Henry and Patrick's thoughts on alternative checklists & tasks(29:23): What to think about when building great product(51:13): Problems that Reclaim.ai aspires to fix(1:02:14): Reclaim's future vision

#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:InstagramLinkedInWhere to find Jess Maher:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#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:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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

#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:Tracy's InstagramTracy's LinkedInWhere to find Arjav EzekielArjav's InstagramArjav's LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn 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