Break free from the limitations of static batch sizes. Dynamically scale your recipes to the exact yield you need. Make quick adjustments on the fly when you're low on an ingredient.
Learn MoreStop guessing and start knowing the true cost of a dish, accounting for yields and other factors. Get total visibility from ingredient costs straight through to your final plates.
Learn MoreLocate recipes instantly. Organize however you want. Get back vital time in your day by centralizing your culinary content in meez.
Learn MoreAllow your recipes to train the team while you save time and money. Empower your team to master their recipes quicker.
Learn MoreSkip the notes, docs, and spreadsheets. Share the way recipes are meant to be shared. meez recipes can scale dynamically, show exact prep steps, and more.
Learn MoreOperate efficiently no matter the size of your team or number of locations you run. Stay in sync with real-time updates on recipe changes.
Learn MoreUse meez’s ingredient database to aggregate allergen data for your recipes. Link your ingredients to the USDA database to generate labels.
Learn More(But don't just take it from us)
Watch a brief video or book a live demo below.
Quickly and easily. Oh, you mean like how... A few ways:
There are 3 ways to get your purchase costs into meez
Absolutely! Though our team has tested every item for accuracy, we understand that your cup of diced onions may weigh more/less than the average weight we determined. You can update any ingredient or prep action from the ingredient's detail page.
Currently meez is accessible and optimized for use on any computer, tablet, or mobile device. There is not an iOS or android app yet (but it's coming soon!)
No setup fees to get going. But if you sign up for invoice processing, setup a direct purchase feed to another system, or sign up for back office recipe sync, there is a small one time setup fee per location.
Hear directly from the source about the impact meez is having on our customers’ businesses.
Read helpful guides, product & company updates, and stories about talented members of our community.
Understand what’s included in each of our plans.
Reach out if you have any specific questions we can answer for you.
meez is inspired by the same principles applied to great cooking– an uncompromising attention to detail and a constant drive to evolve and improve.
What the team has built is the culmination of so many lessons learned from stages of my own personal experience as a chef and entrepreneur, so we thought it best to present the story of meez as a timeline.
Our hope is that meez will become the home for all of your recipes, menus, and ideas for as long as you continue to cook. And the meez team will continually strive to build new and innovative ways for you to experience and share your content.
Josh Sharkey
Founder of meez
I began cooking in restaurants around age 16, and in 1999, I started culinary school and cooking full-time.
I was learning so much, and I began writing down everything in a little spiral notebook: all of my ideas, what I was learning, and what I was eating and tasting. One little spiral notebook turned into 2, then 5, and soon, more than I could count.
Unfortunately for me, between my terrible handwriting and the fading paper, my early notebooks are pretty much illegible now…
I learned an unbelievable amount working in the kitchens of chef Gray Kunz, Floyd Cardoz, David Bouley and Rick Moonen.
In 2003, while working for Chef Floyd by night, I also spent my mornings working for free rinsing pig intestines in a Salumeria, so I could learn how to make charcuterie. Every meticulous detail of the process—time, temperature, humidity, proper tying and hanging, good bacteria, fat content, etc–all ended up in the notebook I was using at the time.
Then one day, while trailing at another restaurant, I lost that notebook! I was devastated and vowed to never lose a notebook or a recipe again.
And thus, the idea that would grow to become meez, was born.
In 2009 I opened a fast-casual concept called Bark Hot Dogs with a business partner. Our mission: taking the same commitment to technique we apply in fine dining to execute classic American fast food.
We quickly realized that translating technical cooking skills to a team of cooks that had never worked in a kitchen before required a methodical approach to documenting and training.
In just a single recipe like Baked Beans, a cook needed to learn to sweat an onion, cook bacon lardon, soak dried beans, clean & smoke trotters, braise, tie a proper sachet, and more–a heck of a lot, especially for someone who's never picked up a knife before.
Through this experience, the vision for meez began to expand far beyond simply capturing recipes and ideas. And thus began a new journey: aligning a love of cooking with a newfound obsession–leveraging technology to promote better cooking and have an everlasting impact on our industry.
I spent the next few years researching and soliciting friends and colleagues for input on what I was building.
And with the help of a small team, I began analyzing thousands of ingredients that would eventually become the meez ingredient database.
After sharing the vision for meez with the founders of Aurify brands, an NYC based hospitality incubator, they believed in the product enough to help fund the project.
With a long road ahead developing meez, I also began developing menus and creating an R&D process for Aurify, eventually also becoming the COO of Aurify.
The meez team began full-time development of the tool in 2018. Aurify to date has been instrumental in allowing meez to incubate within a hospitality company, allowing for constant feedback and iteration.
After two years of development, meez is available to centralize your culinary process. We gave a number of hand-picked chefs, mixologists and teams early access to the tool, and we continue to improve with feedback from our 750+ users. Today, culinary professionals can start with a demo or free trial, and then choose a membership tier based on team size and desired features.
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