Xavier talks to Josh Sharkey, founder of the recipe management platform meez, about his journey in the restaurant industry.

Chef Kim Floresca, Vice President of Culinary at goop kitchen, a chef with a remarkable background in fine dining who's now making waves in the innovative world of ghost kitchens.

Giancarlo Pagani, the restaurateur behind Los Angeles favorite Mother Wolf, about what it takes to create restaurants that stand the test of time.

In this special meez podcast feature, Amy Guittard of the namesake chocolate brand leads a discussion with acclaimed chefs Suzanne Goin and Michael Mina, and hospitality tech founders Ryan Handel and Josh Sharkey, on the intersection of creativity and profitability—where inspiration meets the realities of running a business.

A compelling discussion with Eric Bromberg, co-founder of Blue Ribbon Restaurants, and John Karangis, executive chef at Shake Shack, exploring the fascinating intersection between fast food and fine dining.

Blake Hudelson, founder of BoomPop, to explore how artificial intelligence is transforming the event planning and hospitality landscape.

Jesse Stein of Hermetic AI discuss how AI is reshaping hospitality with human connection, customer loyalty, and smarter engagement.

Josh sits down with Eli Feldman, founder of Elided Opinions and Shy Bird, to explore the rapidly changing dynamics of restaurant management and hospitality.

Josh sits down with Britney Ziegler, Founder and CEO of Panso, to explore the innovative world of restaurant technology and hospitality management.

Highlighting Josh's appearance on Restaurant Unstoppable with host Eric Cacciatore.

Shawn Aoki and Ryan Harris share their journey from hotel kitchens to launching a thriving culinary consultancy in Dubai’s fast-paced food scene.

Alex McCrery and Jenny Goodman, to explore how they've revolutionized chef workwear through community-driven design and authentic hospitality connections.

Gavin reflects on his upbringing and mentors like Daniel Boulud and Thomas Keller, whose examples of discipline and curiosity shaped his approach to cooking, business, and leadership.

Chef Dan Kluger talks about the evolving dynamics of professional kitchens, and what it really takes to lead with both creativity and clarity.

Camaraderie chef and owner Shawn Gawles delves into the complex dynamics of leadership in high-pressure kitchens, exploring his early culinary influences.

Chad Brauze, Culinary Director at Sweetgreen, unpacks the complexity of culinary leadership in fast-casual, and shares insights on their collaborative R&D process.

Explore how Japanese cultural influences transformed Fred Castellucci's culinary vision and the critical importance of creating memorable guest experiences.

Explore how AI integration with restaurant systems can leverage data to personalize guest experiences, streamline operations, and ultimately drive business growth.

Rachael Nemeth, CEO and co-founder of Opus, discusses the challenges and outdated ideas about restaurant training.

Ben Pryor, a former restaurant operator turned tech leader at Fourtop, explores the real-world impact of AI in the hospitality industry.

Josh Sharkey appears on Digital Hospitality with host Shawn Walchef. They explore the power of storytelling in business, the surprising ROI of podcasting, and more.

We sit down with Josh Kopel, restaurateur, consultant, speaker, and former President of the California Restaurant Association, to discuss restaurant marketing strategies.

Ben Leventhal, Founder of Blackbird Labs, reflects on the importance of brand identity, the power of storytelling, and the real challenges restaurants face in marketing.

Jackie Cuscuna and Brian Smith, the founders of Ample Hills Creamery, dive into their journe from building a beloved Brooklyn ice cream brand to facing bankruptcy.

This week, we are excited to bring you an episode from The Pre-Shift Podcast hosted by DJ Costantino, where our host, Josh Sharkey, was as a guest.

This week, we are excited to bring you part two of a two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our host, Josh Sharkey, was as a guest.

This week, we are excited to bring you part one of a two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our host, Josh Sharkey, was as a guest.

Kristen Hawley on the Evolution of Restaurant Tech and What’s Next for the Industry

On this episode of The meez Podcast, host Josh Sharkey sits down with Eric and Bruce Bromberg of Blue Ribbon Restaurants.

Troy Hooper on Time Blocking, Unlocking Hospitality Success, and Outsourcing Smartly

Michael Jacober discusses overcoming grief, embracing grit, and managing ventures with purpose to create a meaningful legacy.

Michel Falcon on Scaling Brasa Peruvian Kitchen, Smart Investing, and Building Winning Teams

Jesse Konig is revolutionizing fast-casual food by rethinking fries, offering innovative solutions for a unique dining experience.

Keith Weaver explores building iconic hospitality brands and shares the legacy of Uncle Nearest Premium Whiskey's impactful story.

George Motz delves into the fascinating history of burgers and his journey with Hamburger America, a celebration of this classic food.

Jack McGarry is redefining Irish-American pubs through The Dead Rabbit and The Irish Exit, blending tradition with innovation.

Brian Stubbs boosts restaurant profitability with Genuine Article Bookkeeping, simplifying financial processes for better outcomes.

Jonathan Benno shares his approach to leadership, discipline, and elevating dining experiences at Four Twenty Five Park.

Chef PJ Calapa reflects on his expansive career as an executive chef, highlighting lessons learned from his culinary journey.

Melina Shannon-Dipietro discusses how MAD empowers the culinary industry to inspire meaningful change and global improvement.

Basu Ratnam expands the reach of Indian cuisine with INDAY, blending tradition and innovation to bring flavors to new audiences.

Chef Opie Crooks shares his journey in building a hospitality group while navigating the challenges of preparing for fatherhood.

Alice Cheng connects culinary professionals through Culinary Agents, offering solutions to empower and grow the restaurant community

Tyler Akin shares how he designs bars and restaurants that balance form and function, creating spaces that inspire and delight.

Darleen Scherer discusses the art of crafting coffee and her journey in building brands that leave a lasting impact in hospitality.

Jesse Ito reflects on his sushi legacy, sobriety journey, and the evolution of Royal Sushi & Izakaya as a dining destination.

Will Guidara shares insights on hospitality, leadership, and how journaling can enhance personal growth and business success.

Drew Skolnik navigates growth equity to fund and invest in restaurants and food brands, shaping the future of the industry.

Alex Beltrani redefines restaurant feedback systems with Tattle, helping operators optimize guest experiences and operations.

Jessica Bograd masters barbecue through City Barbeque’s R&D, showcasing her dedication to culinary excellence and innovation.

Matt Wampler uses predictive analytics to revolutionize food management, creating smarter solutions for the restaurant industry.

Brian Konopka, Director of Strategic Operations at ICE, and Josh Sharkey, Founder and CEO of meez, discuss culinary entrepreneurship.

Reclaim.ai founders Henry Shapiro and Patrick Lightbody are revolutionizing productivity tools, offering solutions to help professionals optimize their time.

Todd Duplechan and Jess Maher on Austin’s Dining Scene, Building Lenoir, and Balancing Life as Restaurateurs

Ellen Yin empowers women in hospitality while building a culinary empire that inspires the next generation of industry leaders.

Tracy Malecheck-Ezekiel and Arjav Ezekiel on Their Thriving Restaurant, Birdie’s, and the Keys to Its Success

Jordan Silverman discusses how AI-powered company Starfish helps restaurants unlock profitability and enhance operational efficiency.

Table22 founder Sam Bernstein discusses how his pioneering company is designed to help restaurants generate incremental new revenue through subscriptions.

Chef Alon Shaya is a two-time James Beard Award winner, having earned accolades for Best Chef in the South and Best New Restaurant.

Join host Josh Sharkey on this engaging episode of The meez Podcast as he sits down with Sterling Douglass, the dynamic co-founder and CEO of Chowly

Live Recording of The Chef Conference Panel: Menu Development 101 with Rosio Sanchez, Arielle Johnson, Ryan Chetiyawardana & Thomas Frebel

In this episode, we sit down with Ellen Cassidy, the founder of Elemental Prep, on the power of information retention.

In the latest episode of The meez Podcast, we had the pleasure of conversing with the masterful Avery Ruzicka, founder and partner of Manresa Bread.

Chef Fiore Tedesco is the co-owner of the renowned L'Oca d'Oro in Austin and the visionary behind an eagerly anticipated new pizza venture, Bambino.

Mike Traud previews what’s in store for this year’s Chef Conference in Philadelphia, an essential event for culinary professionals.

Elizabeth Meltz: Entrepreneur, activist, public speaker, mediator, chef, and hospitality industry key figure.

Our conversation with Chef BRad Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs.

We welcome culinary powerhouse, Caroline Glover, owner of restaurant Annette and bar Traveling Mercies in Aurora, Colorado, on The meez Podcast.

Michel Falcon shares how he scaled Brasa Peruvian Kitchen, made smart investments, and built teams that deliver lasting success.

Chef Masako Morishita, James Beard Award semi-finalist and Executive Chef at Perry's, on showcasing Japanese cuisine.

Nabeel Alamgir, CEO and co-founder of Lunchbox, on online ordering and restaurant revenue generation.

Camilla Opperman Morse leads Nimbus, a ghost kitchen model fostering community and creativity for culinary professionals.

Jordan Boesch discusses workforce management with 7shifts, helping restaurants optimize scheduling and team performance.

Josh Sharkey talks with Brandon Barton, CEO of Bite, revolutionizing kiosks in QSR and fast-casual restaurants.

Chef Evan Hennessey supports emerging chefs through his work at The Living Room and Stages at One Washington, fostering creativity.

Jimmy Kunz, founder of The Truffleist, continues the legacy of his late father, Chef Gray Kunz. His products are available at pop-ups, online, and Whole Foods.

James Beard award-winning chef and author, JJ Johnson, on his restaurant, FieldTrip, and cookbook, The Simple Art of Rice

Full Comp Podcast explores the future of menu engineering with Josh Kopel and Josh Sharkey, offering insights for restauranteurs.

meez is proud to share an episode of The Chef Radio Podcast, featuring Host Eli Kulp and our very own Josh Sharkey, CEO, and Founder of meez.

In this episode of The meez Podcast, we're joined by Dave Santos, Executive Chef of Foxface Natural in NYC

In this episode of The meez Podcast, we're joined by Geoff Feder, Co-founder of Feder Knives and Co-host of The Full Blast Podcast and Knife Talk Podcast

In this episode of The meez Podcast, we're joined by Joey Sergentakis, Executive Chef and Restaurateur of Boschetto and Allendale Social

In this episode of The meez Podcast, we're joined by Tommy Gordon, General Manager of the Great Lakes Central Division at Gordon Food Service

In this episode of The meez Podcast, we're joined by John Karangis, the VP of Culinary Innovations at Shake Shack.

On this episode of The meez Podcast, Ron Parker speaks on Jose Andres Group and his new company, HMx

On this episode of The meez Podcast, Krystle Mobayeni speaks on her journey as CEO and Co-Founder of BentoBox.

On this episode of The meez Podcast, Andrew Friedman speaks on how he became a chef writer and his new book, The Dish

Kristen Barnett shares her journey from launching Hungry House, an NYC-based anti-ghost kitchen, to co-founding new company, Culinary Creators Worldwide.

On this episode of The meez Podcast, Nilou Motamed speaks on her journey as an editor and her current role as judge on Iron Chef

On this episode of The meez Podcast, Nilou Motamed speaks on her passion for Persian cuisine, as well as her love of breakfast and travel.

On this episode of The meez Podcast, Tamar Adler speaks on her journey of creating her book, Everlasting Meal, her opinions on writing, and leftovers.

On this episode of The meez Podcast, Dan Latham speaks on his journey of creating Culinary Guide Shop as well as his passions for salami and fly fishing.

On this episode of The meez Podcast, Kerry Diamond speaks on her journey of creating Cherry Bombe and the importance it holds for women and the food community.

On this episode of The meez Podcast, Shari Bayer touches on the role of PR in the restaurant industry and discusses the value of having a strategic publicist.

In this episode of The meez Podcast, we're joined by Matt Conway, the charismatic owner, operator, and sommelier of Charleston's renowned Tippling House.

The CHEF Radio host and culinary director of High Street Hospitality Group, Eli Kulp, discusses the importance of gratitude and being a paraplegic cook.

During the episode, John Adler shares how Blue Apron values customer feedback and constantly improves their recipes based on customer input.

Ethan Frisch and Ori Zohar of Burlap & Barrel discuss the relationships they build with visionary farmers around the world on this episode of The meez Podcast.

Chef Markus Glocker discusses the challenge of crafting a menu that appeals to a diverse audience while still showcasing distinct flavors on The meez Podcast.

Dan Giusti, the founder of Brigaid, discusses how he went from being the Chef de Cuisine at NOMA to revolutionizing institutional food service in schools.

Chef Franklin Becker discusses his remarkable ability to cultivate talented kitchen teams and create new businesses in this episode of The meez Podcast.

Chris Bonomo and Greg Dunmore, founders of The Japanese Pantry share incredible stories about the people behind their soy sauces, miso, katsuobushi and more.

Evan Sung discusses the importance of trust in capturing great photographs in the kitchen and the role of the camera as a passport to behind-the-scenes worlds. 

Chef and entrepreneur Gabe Kennedy talks about his passion for creating functional foods rooted in regenerative agriculture on this episode of The meez Podcast.

Kiki Aranita, the founder of Poi Dog, talks about Hawaiian food misconceptions and writing her restaurant's obituary in this episode of The meez Podcast.

Jake Kalick, co-founder of Made In Cookware, talks us through his journey of creating a revolutionary kitchenware brand on this episode of The meez Podcast.

Chef Seamus Mullen talks about the intrinsic motivations that drive chefs and individuals and the importance of finding joy in cooking on The meez Podcast.

In this episode of The meez Podcast, chef, restaurateur, and cookbook author Seamus Mullen discusses his journey of becoming a health and wellness expert. 

Chef Marc Forgione, owner of Respect Hospitality Group, discusses his culinary journey, resilience, and adversity in this episode of The meez Podcast.

This episode of The meez Podcast, features Shawn Walchef, the founder of Cali BBQ Media and Cali BBQ Restaurants, and celebrated host of Restaurant Influencers.

In this episode of The meez Podcast, Vojtech Vegh, a zero-waste plant based Slovakian chef, discusses his book "Surplus, the Food Waste Guide for Chefs.

This episode of The meez Podcast features an interview with Lior Lev Sercarz, the chef, spice blender and owner of La Boîte, a biscuit and spice shop in NYC.

Dan Simons, founder/co-owner of Farmers Restaurant Group, talks about building a sustainable restaurant that supports independent farmers on The meez Podcast.

This week's episode of The meez Podcast celebrates the late Chef Floyd Cardoz, and the woman behind him, Barkha Cardoz, founder of Cardoz Legacy.

In this episode of The meez Podcast, Tim Ma, CEO of Lucky Danger Restaurants, talks about his experiences scaling restaurants & cooking for the Vice President.

This episode of The meez Podcast features chef, entrepreneur, activist, and author, Reem Assil. She discusses building culture, poker, and Arab hospitality.

In this episode of The meez Podcast, Mateo Kehler, CEO of Jasper Hill Farm, discusses combating the commoditization of cheese making in rural communities.

In this episode of The meez Podcast, Chef Wylie Dufresne discusses the inspiration behind Stretch Pizza and answers some questions from the audience.

In this episode of The meez Podcast, Chef Wylie Dufresne discusses how he balances art and commerce. Plus, how he developed a culture of creativity at wd~50.

Food Cost & Recipe SAAS

Episode: 1169: Josh Sharkey, CEO of meez

Building a Kitchen OS | Josh Sharkey, CEO of meez

meez is Empowering Chefs and Operators to Maximize Efficiency and Profitability

Josh Sharkey Chef, Entrepreneur and Founder of meez

Josh-Sharkey on The Value of the Pursuit of Excellence

Joshua Sharkey on the future of menu engineering

Chef-Led Startup meez Raises $11.5M to Place Recipes at The Heart of Hospitality

Meez Raises $11.5M for its Digital Receipt Management Platform for Chefs

Craft Ventures leads $11.5M into meez’s culinary recipe tool

Spotlight Interview: Josh Sharkey, Founder and CEO of meez

Is there a right way to raise prices?

How to Cost Recipes Accurately

Episode 179: Interview with Josh Sharkey, CEO of meez

The Recipe Tool that Helps Save Time, Cut Costs, and Improve Execution

The Ultimate Dish: Digitizing Chef Processes

Why Recipe Writing Is Pivotal for Professional Kitchens

How to Strategically Trim Down your Restaurant Menu to Increase Profits

Four Ways Meez Makes Recipe Management Easier

873: New Hire Training Best Practices

Digitizing The Kitchen: VCs Turn Up The Heat On Restaurant Tech Investment

Organizing in meez, Chef-turned-Founder, and Guest Experience - Ep. 145

The Future of Digital Kitchen Tools with Josh Sharkey of Meez

Episode 78: Josh Sharkey on Building the Operating System for Chefs

Episode 134: Make Your Chef’s Life A Breeze with Josh Sharkey of Meez

An Industry Insight: How Meez was Made

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Meez brought in its first-ever funding round of $6.5 million

Why Struck Capital Invested in Meez

Josh Sharkey, CEO at meez, on Leadership Decisions in the Kitchen

Skills Matter In and Out of the Kitchen

Meez Announces Partnership with the Institute of Culinary Education