meez was designed to optimize your recipe workflow from ideation to execution to iteration.
Create recipes using our built-in ingredient database or your own custom ingredients. Add prep steps and publish.
Converting your existing recipe content is as easy as copy & paste. Or use our professional recipe upload service.
Arrange your content into recipe books, concepts, and docs so you can quickly find what you're looking for.
Get accurate food, recipe, and ingredient costs so you can make better decisions about your recipes and menus.
Skip the questionable culinary math and costly mistakes. Scale by batch/yield size or by a single ingredient amount.
Ensure your team knows exactly how to execute by adding pictures and videos to the prep steps of your recipes.
Stay in sync with real-time updates of recipe changes. No more having different versions of a recipe floating around.
Get current ingredient costs from back-office systems like Restaurant365, Compeat, MarginEdge, and MarketMan.
(But don't just take it from us)
Watch a brief video or book a live demo below.
Most of the time, you'll be setup in under a day. If you are a very large business with a thousand plus recipes, it could take a few days to a week. The next step is getting your team involved and we recommend tablets or phones for day to day use in the kitchen (though printing works great too).
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!)
Yes you can. Print any recipes including sub-recipes if you like. You can also print recipes in bulk by printing one or many recipe books.
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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