The meez Podcast

#75. In this episode of The meez Podcast, we dive deep into the culinary world of Tyler Akin, founder of Form-Function Hospitality, and a celebrated chef and restaurateur who has left an indelible mark on the East Coast's dining scene. From his early days in Wilmington, Delaware, where he was inspired by his Southern grandmother's meticulous cooking, to his time at prestigious kitchens like minibar by José Andrés and Michelin-starred Komi, Akin's journey is anything but ordinary.After leaving law school to follow his passion for food, Akin honed his craft under the mentorship of renowned chefs Johnny Monis and Michael Solomonov. His own ventures, including the acclaimed Stock in Fishtown and Res Ipsa Cafe, have garnered national recognition and cemented his reputation as a key figure in Philadelphia’s culinary renaissance.Akin's latest project, Bastia, is set to open in Philadelphia’s Fishtown neighborhood. This new venture, a collaboration with Foyer Project, will transform Hotel Anna & Bel into a vibrant space, offering a leisurely café experience by day and a coastal Mediterranean restaurant by night, drawing inspiration from the sun-drenched shores of Corsica and Sardinia.As Form-Function Hospitality continues to expand with concepts like Bastia and the upcoming Caletta, Akin remains at the forefront of creating memorable dining experiences in historic spaces. Join us as we explore Tyler Akin's remarkable career, his passion for preserving culinary traditions, and the exciting new projects on the horizon.Where to find Tyler Akin:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:40): Tyler's Delaware roots(10:09): How Tyler got into cooking(17:57): The worst kitchen injury Tyler's seen(23:21): All about Form and Function Hospitality(30:28): Hotel Du Pont and Le Cavalier(37:46): Batista Restaurant

#74. In this episode of The meez Podcast, Josh Sharkey reconnects with Darleen Scherer, the founder of Black Sheep and a pioneering force in the specialty coffee world. With over 20 years of experience, Darleen has been at the helm of several successful coffee roasting companies, including Gorilla Coffee, Supercrown Coffee Roasters, and Taylor Lane Organic Coffee. Known as "The Godmother of New York Coffee," she has been recognized by The New York Times, Bon Appétit, Time Out, The Food Network, The Today Show, and The Wall Street Journal for her contributions to the industry.Darleen brings a wealth of knowledge to the conversation, offering insights into coffee agriculture, the art of grading beans, and what it takes to brew an exceptional cup. Beyond coffee, she delves into her alter ego as a marketer, sharing lessons from her early career in NYC ad agencies. Now, with her consultancy, she helps coffee brands grow by meeting owners and executives where they are, leveraging her own successes and challenges in the industry.Whether you're passionate about coffee or interested in brand building, this episode is a rich source of inspiration and expertise.Where to find Darleen Scherer:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:40): Darleen's background(09:41): How Darleen got into coffee(15:09): The process of the bean to your cup(26:02): Frozen coffee(40:49): A typical margin or EBITDA of a coffee shop when it's successful(56:06): Black Sheep and marketing on unique qualities

#73. In this episode of The meez Podcast, we sit down with Chef Jesse Ito, the Chef and Co-Owner of Royal Sushi & Izakaya in Philadelphia. A first-generation Japanese Korean American and multiple James Beard nominee, Jesse shares his remarkable journey from growing up in his family’s renowned restaurant, Fuji, in Cinnaminson, NJ, to becoming one of Philly’s most celebrated chefs.Jesse reflects on his early years learning the art of sushi from his father, Masaharu Ito, and the unique dynamic of now having his father work alongside him at his own restaurant. We explore how the traditional skills passed down from his parents have shaped his culinary approach and the challenges and joys that come with running a restaurant.Beyond his culinary expertise, Jesse opens up about the role therapy has played in his life, and how he manages stress in the demanding world of restaurant ownership. This intimate conversation offers a glimpse into the life of a chef dedicated not only to his craft but also to his personal growth.We also dive into the experience of dining at Jesse’s 8-seat sushi counter at Royal Sushi & Izakaya, where he meticulously prepares a 17-course omakase menu nightly. With exciting new ventures on the horizon, Jesse’s story is as inspiring as it is mouthwatering. Whether you’re a food lover or simply curious about the life of a top chef, this episode is a must-listen.Where to find Jesse Ito:InstagramLinkedInWhere to find Royal Izayaka:InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:40): When Jesse started learning sushi from his dad(17:54): What makes a great Tamagoyaki and other cooking ingredient recommendations(26:02): Jesse's preferences on uni(32:43): How Jesse deals with the tension between classical and modern sushi styles(42:12): The biggest misconception about sushi(44:28): Jesse's sobriety journey(51:53): What's next for Jesse

#72. In this episode of The meez Podcast, host Josh Sharkey welcomes Will Guidara, a renowned figure in the culinary world. Will is the former co-owner of Eleven Madison Park, once ranked as the number one restaurant in the world. He recently co-produced the hit show "The Bear" and writes the fascinating newsletter "Pre-Meal," which draws inspiration from the daily pre-meal rituals at Eleven Madison Park.Will is also the author of the acclaimed book "Unreasonable Hospitality". The book delves into the concept of unreasonable hospitality and its application in various organizations, making it essential reading for anyone in business or customer-facing roles. Will's journey includes founding the consulting firm, Thank You, and co-founding The Welcome Conference, a platform for hospitality professionals to share insights and experiences.Josh and Will share a long history, having worked together at the restaurant Tabla under Chef Floyd Cardoz over two decades ago. In this episode, they discuss a wide range of topics, including the power of journaling, leadership, management strategies, and the art of decision-making. They also touch on the challenges and joys of practicing unreasonable hospitality, even in unexpected ways.This conversation offers a rare glimpse into Will's experiences and insights, making it a must-listen for anyone interested in hospitality, leadership, or personal growth. Tune in to hear more about Will Guidara's remarkable journey and the invaluable lessons he's learned along the way.Where to find Will Guidara:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:35): Will Guidara's thoughts on daily journaling(14:18): How Will recalls important moments from the past(17:47): How Will's dad went above and beyond in parenting(27:05): How parenting evolves into leadership(29:39): The most important "unreasonable" thing that has happened to Will(34:25): The 95/5 rule(42:09): How to jumpstart a culture of Unreasonable Hospitality(43:33): What's next for Will Guidara

#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