The meez Podcast

#52. Welcome to a special episode of The meez Podcast, hosted in the vibrant streets of Miami! In this episode, we're thrilled to feature the acclaimed Chef Brad Kilgore as our guest. This episode was recorded shortly after the meez team's annual summit, a time when our global team unites to share, connect, and sometimes even meet each other in person for the first time. We had the pleasure of recording at Chef Kilgore's new culinary venture, Oise, a unique fusion of Japanese and Italian cuisines.Our conversation with Chef Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs, to accolades such as being named Best New Chef by Food and Wine, and beyond. Chef Kilgore shares his philosophy on leadership, the importance of systems and processes in the kitchen, and how he navigates the highs and lows of the culinary world, including the personal impact of opening and closing restaurants.We also get personal, discussing the balance between professional ambition and personal life, especially with the recent arrival of Chef Kilgore's second child. Through laughter and earnest discussion, this episode is a testament to the journey of a chef who is as much a technician as he is a visionary.For those who love to put a face to the voice, check out the video of our sunny Miami rendezvous on YouTube.Where to find Brad Kilgore: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(04:18) All about Brad Kilgore(06:25) What's up with Miami Roosters?(07:46) How Miami has shaped Brad as a chef(12:09) How being a dad has changed the way Brad works(16:41) South Beach Food and Wine Festival(19:10) Frozen Pizza and Pizza Freak Co.(26:14) How Brad maintains consistency(31:53) R&D and receiving feedback from Brad's team and his customers (38:58) How Brad handled his closures during COVID(45:52) What makes Brad angry(47:59) What Brad does when he's not cooking and final thoughts

#51. In this week's captivating conversation, our host welcomes a culinary powerhouse, Caroline Glover, owner of restaurant Annette and bar Traveling Mercies in Aurora, Colorado. With accolades including a James Beard award and recognition as one of Food and Wine magazine's Best New Chefs in America, Caroline's journey through the culinary world is nothing short of inspiring.Tune in as Caroline shares her fascinating career trajectory, from honing her skills under the mentorship of April Bloomfield at The Spotted Pig in New York City to her transformative experience working at Eckerton Hill Farm. Discover how Caroline navigates the intricate balance between parenthood and professionalism, delving into the unique challenges faced by women in the culinary industry.In a candid exchange, our host and Caroline embark on a poignant exploration of the trials and triumphs of running a business, particularly in the realm of food. This episode transcends the boundaries of a typical interview, offering listeners a compelling glimpse into the heart and soul of restaurant entrepreneurship.Join us for a soul-stirring dialogue that promises to resonate with anyone who has experienced the joys and complexities of balancing passion, parenthood, and profession. Whether you're a seasoned chef or an avid food enthusiast, this episode is sure to leave you feeling inspired and understood.Where to find Caroline Glover: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:43) Caroline's background in the restaurant industry(5:22) How working at a farm inspired how Caroline cooked(11:18) Thoughts on farm to table(13:39) Being a mom and owning a restaurant(23:51) How COVID changed the way Caroline thought about her business(31:26) How Caroline maintains consistency as she starts to scale(39:27) How Caroline approached mistakes in the past and how she approaches them now(44:54) Caroline's thoughts on working with women in the kitchen(52:03) What makes Caroline really angry(55:58) The goal of finding joy in something other than parenting and the restaurant

#50. This week's guest likely needs no introduction. He's one of the most successful chefs and restaurateurs in America, with dozens of restaurants both in the U.S. and abroad. Chef Michael Mina is a three-time James Beard award winner, has earned Michelin stars, five Diamond Awards, and accolades from Wine Spectator, among others. In this episode, Chef Mina sits down with our founder and CEO, Josh Sharkey, to delve into his career spanning three decades, sharing valuable insights and lessons learned along the way. Renowned for his company MINA Group and its delicious food creations, Chef Mina is also recognized as an incredibly systems-driven leader who prioritizes service and hospitality alongside cooking.The episode begins with a heartfelt tribute to the late chef David Bouley, a mentor and inspiration to Chef Mina and our host, who passed away tragically just before the recording. The conversation explores Bouley's profound impact on their lives and the culinary world, serving as a cathartic reflection on his legacy.Throughout the episode, Chef Mina shares his perspectives on leadership, entrepreneurship, and the importance of research and development in the restaurant industry. Despite overseeing a vast empire of restaurants, Chef Mina remains deeply involved in the creative process, emphasizing the value of hands-on involvement.Whether you're a seasoned restaurateur or aspiring entrepreneur, there's much to glean from Chef Michael Mina's experiences and insights. Tune in to gain valuable lessons and inspiration for scaling your restaurant business. As always, we hope you enjoy the conversation as much as we did.Where to find Michael Mina: InstagramLinkedInFacebookWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(04:55) Remembering Bouley and the other legendary chefs who have recently passed(10:46) The reasoning behind Chef Mina's desire for continued growth(14:31) Why having a partner in your restaurant business is crucial(17:21) The biggest thing on Chef Mina's plate right now(20:45) How Chef Mina trains the new generation of cooks(31:48) How Chef Mina gets involved in the R&D process in all of his concepts(41:50) When R&D is truly done(48:44) The biggest mistake Chef Mina has made in his career(52:53) Bourbon Steak's new opening

#49. In this week's episode, Josh Sharkey sits down with the incredible Chef, Masako Morishita, whose journey from Kobe, Japan, to the United States is nothing short of inspiring. Masako's family owns Morshita Liquor Store, a renowned restaurant and bar in Kobe that has been serving customers for almost a century. Despite not speaking English, Masako found herself in Wisconsin before eventually settling in D.C. But her story doesn't stop there.Before embarking on her culinary journey, Masako held the prestigious position of captain within the NFL cheerleading squad for the Washington Commanders. Following her passion for dance, she soon discovered a deep-seated love for the culinary arts, setting the stage for her remarkable career in cooking.This year, Masako was nominated as a James Beard Award semi-finalist, following her win as Eater D.C. Chef of the year in 2023. She currently serves as Executive Chef at Perry's, where her dedication to showcasing authentic Japanese cuisine beyond sushi and tempura shines through.During our conversation, we delve into Masako's mission of educating Americans about casual Japanese cuisine and the importance of supporting immigrant women in the hospitality industry. She shares her insights on the changes she hopes to see and highlights other inspiring women in the field.Where to find Masako Morishita: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:50) Masako's Daikon dish at Indie Chefs(06:52) How Masako considers herself to be a rebel(12:07) What inspired Masako to become an NFL cheerleader(13:48) Leadership lessons learned through being captain of an NFL cheerleading team(15:43) How growing up with parents in the restaurant industry influenced Masako(19:56) Things that Americans misunderstand about Japanese food(25:30) How lack of experience and being a woman immigrant caused Masako to work harder to gain success(27:27) How Masako hires her staff(31:43) Being a woman in a male dominated industry(37:28) What Masako sees for her future in the industry

#48. In this week's episode, we explore the world of online ordering and restaurant revenue generation with our special guest, Nabeel Alamgir, the CEO and co-founder of Lunchbox,the enterprise restaurant technology company boosting customers like Papa Ginos, Chopt, Walk On's and more. Starting out at Bareburger as a busboy, Nabeel worked his way up to the position of CMO and then went on to build this restaurant tech company made by operators.Born in Bangladesh and raised in Kuwait before settling in Queens, Nabeel starts things off by sharing his insights on the incredible food scene in Queens and how it influenced his passion for the industry.But our conversation goes beyond culinary delights as we delve into the challenges and triumphs of being a CEO. Nabeel shares his strategies for managing stress, time, and health, offering valuable insights for leaders in any field. We explore his unique approach to time management, including a fascinating use of a label maker to organize daily tasks—a refreshing analog touch in a digital world.With Nabeel's expertise, we discuss the future of digital ordering and provide practical tips for restaurants to boost their online orders. Whether you're a foodie, an entrepreneur, or simply curious about the intersection of technology and dining, this episode offers a wealth of knowledge and inspiration.Where to find Nabeel Alamgir:  InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(05:55) Nabeel's journey growing up overseas and what led him to come to America(10:49) The creation of Lunchbox(18:34) How restaurants can find out if they are being discovered by customers(22:38) Nabeel's biggest mistake as a CEO to date.(27:01) The advantages and disadvantages of being a young founder(32:11) What takes up most of Nabeel's time (41:33) Product teams and earning respect(45:22) What makes Nabeel really really angry(52:15) Being an avid learner as a CEO(56:04) Putting priority on taking care of yourself first

#47. We are thrilled to introduce our guest for today, Camilla Opperman Morse, the Founder and CEO of Nimbus. Based in the hub of New York City, Nimbus offers a fresh take on the traditional ghost kitchen model, providing a collaborative cooking infrastructure that fosters creativity and community.In our conversation, Camilla shares insights into the unique concept behind Nimbus, which goes beyond mere kitchen spaces to encompass a vibrant experience and an inviting event space for brands to connect with their audience. With a diverse clientele ranging from CPG brands, to meal prep businesses, to established favorites like Ivan Ramen, Nimbus is at the forefront of culinary innovation.Camilla's transformative journey, from her athletic upbringing to her immersion in finance and analytics, culminating in the founding of Nimbus, is truly awe-inspiring. We explore her strategic approach to growth, her dedication to operational excellence, and her insights on navigating the challenges of entrepreneurship.Join us as we sit down with Camilla in the heart of downtown Brooklyn, where she shares her story and her vision for the future of Nimbus. Where to find Camilla Opperman Morse: Personal InstagramNimbus InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterBooks Mentioned In This Episode:High Output Management by Andy GroveMeasure What Matters by John DoerrIn this episode, we cover:(04:47) The New Haven Pizza Debate(07:09) Camilla's background as a gymnast and its similarities with entrepreneurship(12:32) Camilla's career background before Nimbus(17:41) Overview of Nimbus(23:09) Things Camilla has deployed that have helped operators be more efficient(30:54 The specificities of operations within Nimbus(36:34) How Camilla is different as a leader from when she started(41:46) What makes Camilla really really angry(54:43) The benefits of scaling down

#46. Meet Bo Davis, the co-founder and CEO of MarginEdge, a cutting-edge back office technology tailored for restaurants, streamlining operations from accounting to POS systems and beyond, encompassing all facets of kitchen management.Despite dropping out of high school, Bo's insatiable thirst for knowledge propelled him to attain two master's degrees, one in finance and another in artificial intelligence from Northwestern University, showcasing his dedication to continuous learning.Prior to MarginEdge, Bo's entrepreneurial spirit led him to establish multiple successful ventures in both the restaurant and technology sectors. Notably, MarginEdge's commitment to fostering a positive workplace culture was recognized with a prestigious seventh-place ranking in Glassdoor's nationwide list of best places to work.Throughout the episode, Bo shares invaluable insights into building a thriving organizational culture, delving into the nuances of restaurant unit economics, exploring both the triumphs and challenges faced in the industry.Tune in to gain a deeper understanding of the restaurant industry's dynamics and entrepreneurial pursuits, accompanied by engaging discussions and practical advice. Enjoy the conversation and join the dialogue on the evolving landscape of entrepreneurship.Where to find Bo Davis: LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(05:13) Bo Davis' background(05:38) How being a parent has impacted the way Bo runs a company(16:03) The reasoning behind MarginEdge's strong company culture(23:29) The irony behind teammates being eager to share the pain(25:59) Separation agreements(33:27) What good restaurant economics look like today(37:56) How Bo handles mistakes(44:29) What makes Bo really really angry(49:48) Why people work at MarginEdge(51:47) Final thoughts from Bo

#45 In this episode, our host sits down with Jordan Boesch, the founder and CEO of 7shifts, a leading workforce management software catering to the restaurant industry. With over a decade of experience in revolutionizing team management, Jordan shares insights into the inception and growth of 7shifts. Having originally encountered the software while vetting it for Aurify Brands, Josh Sharkey emphasizes the genuine admiration for Jordan's leadership and the impactful solutions his company provides to over 50,000 restaurants.Delving into Jordan's background as a software engineer turned entrepreneur, the conversation explores the parallels between engineering and building a tech company, drawing intriguing comparisons to the culinary world. They discuss the importance of transitioning from hands-on involvement to empowering teams—a challenge both in software development and restaurant operations.Product development takes center stage as they delve into the nuances of user experience and adoption, highlighting Jordan's success in crafting a user-friendly platform tailored for restaurant operators. The discussion extends to the distinction between features and platforms, echoing Jordan's recent insights on the value proposition and scalability of each approach.Throughout the episode, Jordan's candid demeanor and no-nonsense approach make for an engaging and enlightening conversation. Join us as we unravel the journey of 7shifts and explore the evolving landscape of workforce management with Jordan Boesch. Tune in for an insightful dialogue that promises to inspire and inform, only on The meez Podcast!Where to find Jordan Boesch: LinkedInWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(05:13) MONTRÉAL EN LUMIÈRE(07:18) Jordan's Boesch's background(09:47) The benefits and the downside of being a technical co-founder versus someone that is not(23:00) Coding and how to get started learning how to code(28:27) Frameworks used in 7shifts to collect feedback(32:07) Capturing the qualitative piece for the end user(36:33) Knowing your own strengths (38:27) Using AI in 7shifts(44:55) Applying the 11 star experience to 7shifts(47:56) How Jordan is different today vs. 5 years ago(51:45) Trusting your gut as a leader(56:50) The parallels behind what makes you the angriest and your personal values

#44. Join host Josh Sharkey as he catches up with Brandon Barton, CEO of Bite, a software technology company revolutionizing kiosks in the hospitality industry- particularly in QSR and fast-casual restaurants. Brandon and Josh, former colleagues at Tabla under Chef Floyd Cardoz, delve into their shared experiences in the hospitality sector and the evolution of restaurant technology.In this episode, Brandon shares insights into sales methodologies and customer-centric approaches, drawing from his extensive background in hospitality and sales. They discuss the future of kiosk technology, AI, and leadership- reflecting on how parenting influences professional growth and leadership styles.From navigating the challenges of running a venture-backed startup to raising capital, Brandon and Josh share candid stories and valuable lessons learned along the way. Whether you're interested in Restaurant technology, hospitality, or leadership, this conversation offers a unique glimpse into the dynamic world of startups and the future of dining experiences.Where to find Brandon Barton: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(03:48) Brandon's start in the hospitality industry(08:17) Cornell and Brandon's realization to transition out of Engineering(15:58) Bite 101(20:45) AI and facial recognition(28:06) Hardware and its innovations(31:01) Brandon's leadership style as CEO of Bite(42:58) The parallels between parenting and leadership(48:08) Venture backed startups and raising capital(1:00:17) What Brandon is excited to see for the future of the industry

#43. Chef Evan Hennessey is one of those chefs who is extremely passionate and devoted to not only moving the culinary industry forward, but also supporting up and coming chefs. Chef Hennessey is an award winning chef, 3 time Chopped Champion, and James Beard semifinalist who graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since cooked alongside some of the best chef’s in the country including Chef Charlie Palmer and Thomas Keller, and is now the Chef Owner at The Living Room and Stages At One Washington in Dover, New Hampshire. In this episode, Chef Hennessey shares his passion for advancing the culinary industry and supporting emerging talents.Josh and Chef Hennessey discuss his "Staging At Stages" program, where chefs have the opportunity to experience an apprenticeship unlike any other. Forget peeling potatoes or cleaning mushrooms for days—participants work side by side with Evan for five days, cooking everything together. The culmination? A meal of their inspiration, with 50 percent of the proceeds shared with the aspiring chef.In this intimate conversation, our host and Chef discuss Evan's approach to hiring, training, and navigating kitchen mishaps as well as how he seamlessly integrates guests and the team into the dining experience at Stages and The Living Room.Where to find Evan Hennessey: InstagramLinkedIn**CLICK HERE TO APPLY FOR STAGING AT STAGES**Where to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads**Read about  The A Method For Hiring**In this episode, we cover:(03:50) Why Evan chose to come back to New Hampshire/the lifestyle of people in New Hampshire(09:11) The variety of mushrooms found in forests outside of houses in Upstate New York and New Hampshire(11:26) Culinary maturity(16:13) All about The Living Room and Stages(19:13) The history of staging and how Evan is innovating it with Staging at Stages(36:56) How Evan thinks about hiring a team(45:09) How Evan balances providing like autonomy of thought in the execution of the food with his team(50:27) Why people work at Living Room and Stages(56:25) How to apply for the staging program(58:54) Where Evan will be in 5-10 years