The meez Podcast

Josh Sharkey
  • 5.0 (43)
  • ENTREPRENEURSHIP
  • UPDATED WEEKLY

Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.

  1. 4D AGO

    Is Your Restaurant Tech Stack Making You Worse? Plus AI Forecasting, Combi Oven Confessions, and the Nokia Phone Problem with Brianne Harvey

    #122 Josh sits down with Brianne Harvey, founder of Break Bread Consulting and the newly launched Restaurant Resource, to unpack why so many restaurant teams underutilize the powerful tools they already pay for. Using the analogy of a brand-new iPhone being treated like an old Nokia, Brianne explains how operators often invest in sophisticated systems—from back-office platforms to combi ovens—only to use a fraction of their capabilities. They explore why tech adoption breaks down, how implementation requires ongoing training and reinforcement, and what it really takes to embed systems into daily operations without overwhelming teams. Brianne shares the story behind Restaurant Resource, a free, national directory built to help operators discover software, service providers, and suppliers without biased paywalls. She discusses Break Bread’s focus on emerging multi-unit brands, the operational inflection point that happens between 10 and 50 locations, and the habits that consistently show up in the best scaling restaurant groups. The conversation also dives into AI—how Brianne uses it daily to triage email, automate workflows, and accelerate research, where it falls short, and why guardrails and critical thinking matter more than ever. Throughout, one theme remains clear: technology should support hospitality, not overshadow it. In the end, the artistry, taste, and human connection at the table are still what matter most. Timestamps 04:05 Why Brianne Built Restaurant Resource 09:03 Break Bread Consulting And The 10 To 50 Location Inflection Point 14:37 What Restaurants Get Wrong About Tech Adoption 18:39 Inventory, Back Office Tools, And Data Accuracy Challenges 22:00 What The Best Scaling Restaurant Groups Do Differently 26:47 Apicii, Complex Openings, And Operational Mindset 28:13 How Brianne Uses AI In Daily Operations 34:43 Where AI Is Headed In Restaurant Tech 46:51 Guest-Facing AI And The Future Of Admin Roles 50:11 What AI Can’t Replace: Taste, Hospitality, And Relationships 52:22 Brianne’s Grilled Cheese And Memorable Meals 59:06 Jose Andres, Recipe Systems, And Closing Thoughts Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Follow Brianne on LinkedIn: https://www.linkedin.com/in/briannemharvey/ Follow Brianne on Instagram: https://www.instagram.com/mspennilane/?hl=en

    1h 2m

  2. MAR 3

    The Great Sommelier Debate, and the Definition of a Chef

    #121 Josh, Matt, and Mike are back for another trio episode, and things heat up right from the cold open as Mike unleashes a spicy critique of Danny Meyer's restaurant empire. Comparing Meyer's concepts to "safe, VH1-style" dining, Mike questions his public persona compared to boundary-pushing restaurateurs like Keith McNally and Stephen Starr. After the fiery start, the guys settle into discussing the intricacies of project management, prioritizing ideas using tools like ClickUp, the nuances of developing a burger blend over seven months, and Mike's past life as a bedroom musician. The temperature rises again when Matt dives into a heated debate about professional titles: What makes someone a Sommelier? If you step off the restaurant floor, are you a "former" Somm, or is it a lifelong title just like being a Chef? The trio wraps up the episode by exploring the anti-chef-driven restaurant movement, celebrating the brilliance of the original Momofuku Ssäm Bar, and Mike's full, unfiltered take on Meyer and the Eleven Madison Park buyout. Timestamps 04:05 Parenting reflections and having a 10-year-old 08:29 Using ClickUp and Replet for restaurant project management 16:45 Wine blending, barrels, and case yields 22:30 Why did it take 7 months to develop a burger blend? 25:52 Mike's past life as a musician 35:36 The Great Sommelier Debate: What defines an active Somm? 42:26 Are TV personalities like David Chang still considered Chefs? 56:23 The brilliance and innovation of the original Momofuku Ssäm Bar 01:00:51 The anti-chef-driven restaurant movement 01:07:18 Retirement, career transitions, and leaving the restaurant floor Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Visit Blanket: https://www.blanket.app/ Visit The Tippling House: https://thetipplinghousechs.com/ Follow Michael: @michaeljacober Follow Matthew: @conbeazie

    1h 28m

  3. FEB 24

    From Steven Starr to El Camino: An Operator’s Quickfire with Dan Siegelman

    #120 Josh sits down for a quickfire episode with Dan Siegelman, a New Jersey native and JWU alum who cut his teeth working for industry heavyweights like Stephen Starr, Michael Mina, and the late Michael Chiarello. Currently leading the culinary operations for El Camino, a high-volume Mexican concept in Florida, Dan shares his insights on the shifting restaurant real estate landscape in Miami and his deep dive into authentic Mexican cuisine, highlighting the complex sauce work and diverse dried chilies his team utilizes daily. The conversation moves into the rapid-fire round where Dan reveals why he despises the word "heard" on the line, the absolute tragedy of losing his physical recipe notebooks to a late-night bag theft, and why the fat from braised short ribs is the most underutilized byproduct in professional kitchens. He also shares a hilarious (and highly embarrassing) hazing story involving "club baby seal" from his time as a young sous chef at Bottega, his unapologetic method for a cast-iron Texas Toast grilled cheese, and a crucial leadership lesson about stepping back and letting your team fail so they can ultimately grow. Timestamps 01:48 Dan's background and working for Stephen Starr and Michael Mina 04:24 The Miami rent crisis and its impact on independent restaurants 08:18 Menu R&D, Salsa Macha, and utilizing diverse Mexican chilies 13:00 The devastating story of losing years of recipe notebooks to a theft 21:25 The best dish he ever ate: The French Laundry's suckling pig 23:25 Giving flowers to Alex Lee and John Sergi 25:27 Why kitchens waste too much root vegetable tops and braising fat 29:04 An embarrassing hazing story involving Michael Chiarello and a seafood order 32:40 The specific technique for a cast-iron Texas Toast grilled cheese 34:37 A leadership lesson on micromanagement and letting your team fail Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Visit El Camino: https://modernrestaurantgroup.com/el-camino-locations/ Follow Dan Siegelman on Instagram: https://www.instagram.com/chef5.0/?hl=en Follow Dan Siegelman on LinkedIn: https://www.linkedin.com/in/dan-siegelman-b4a44370/

    41 min

  4. FEB 17

    The Somification of Everything: Why soft skills are the future of AI-Driven hospitality

    #119. Josh sits down with regulars Matthew and Michael Jacober, along with special guest Eli Feldman, a Boston-based restaurateur and AI advocate. The group dives into a wide-ranging conversation that starts with the prestige of 17th-generation winemaking and quickly shifts into the high-stakes world of modern hospitality. They explore the Noma pop-up in LA, debating whether a $1,500-a-head experience funded by American Express is a genuine culinary event or a "state of mind" marketed for brand clout. Eli shares a fascinating deep dive into his "Bite" and "Fails" philosophies, detailing how he used AI to analyze kitchen line movements and KDS data to slash ticket times by 75%. The conversation takes a serious turn as the group shares legal war stories involving real estate disputes, blood on the walls, and the emotional complexities of employee-employer breakups. They close with a sobering look at the "Barbell Economy"—the disappearance of mid-tier restaurants in favor of private equity-backed groups and the impending wave of white-collar workers entering the hospitality industry out of necessity. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Blanket: https://www.blanket.app/ Visit The Tippling House: https://thetipplinghousechs.com/ Follow Michael: @michaeljacober Follow Matthew: @conbeazie Follow Eli's Substack: https://shybird.substack.com/ Timestamps 01:56 The history of Domain Jean-Louis Chave and 17th-generation winemaking 03:23 Introducing Eli Feldman: Restaurant operator and AI strategist 06:54 The $1,500 Noma pop-up and the role of Amex in exclusivity 10:35 Is Noma a place or a concept that can travel? 22:43 The "Somification" of everything: Why contextual knowledge is the ultimate commodity 25:41 Using Meta glasses for hands-free recipe development in the kitchen 27:58 How Eli used Claude to reduce ticket times by 75% in Fenway 31:19 The $200-a-month digital leadership team for restaurants 33:47 Real Estate War Stories: MJ’s nightmare with blood on the walls 39:37 Josh’s lawsuit over tenant improvement allowances 41:38 Matt’s legal battles over parking spots and partnership breakups 59:02 The "Barbell Economy" and the homogenization of the restaurant industry 01:03:00 Youth unemployment and the coming wave of tech workers entering hospitality

    1h 20m

  5. FEB 10

    From Per Se to Blue Apron and the Wonder acquisition: John Adler is back for a quick fire and catching up with Josh

    #118. Josh sits down for a quickfire episode with John Adler, the Vice President of Culinary at Blue Apron, now part of the Wonder platform. They discuss John's massive transition from the high-precision world of fine dining at restaurants like Per Se and Franny's to managing supply chains for millions of meals at Blue Apron. John opens up about the operational complexities of the Wonder acquisition, negotiating contracts for three million pounds of chicken, and the future of robotic kitchens. The conversation moves into the Quickfire round where John shares the best dish he ever ate at a tiny grotto in Italy and gives flowers to the underrated chef Juan Cuevas. He explains why truffle oil should be banned from every kitchen and challenges cooks to be more creative with food waste like herb stems and bread crusts. John recounts a harrowing kitchen disaster involving a plastic deli container melting onto a French cooktop at Per Se. Finally, he breaks down his exact, science-backed method for the perfect grilled cheese sandwich. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Follow John: @johniadler and Linkedin Here Check out: Blue Apron Timestamps: 01:25 The Wonder acquisition of Blue Apron and cross-pollinating teams 03:24 Transitioning from fine dining to negotiating 3 million pounds of chicken 06:56 Wonder innovation, sous vide chicken, and robotic woks 08:24 Chad Labs and the mathematics of cooking at Per Se 12:08 The best dish John ever ate: Il Grotto di Corignan 18:20 Why Juan Cuevas is the most underrated chef 20:26 Banning truffle oil from the kitchen 21:28 The most wasted ingredients: stems and crusts 24:30 The full story of the melting deli container on the Per Se flattop 28:13 The specific technique for the perfect John Adler grilled cheese

    34 min

  6. FEB 3

    Finding Your Zone of Genius, and Solving Health Benefits for Restaurants with Elizabeth Tilton

    #117. Josh sits down with Elizabeth Tilton, founder and CEO of Oyster Sunday and OS Benefits. They discuss the critical need for independent restaurants to have the same purchasing power as large corporate groups. Elizabeth shares her journey from being a chocolatier and pastry chef to building a corporate office for independent operators. They discuss the launch of OS Benefits which provides zero deductible health insurance for the hospitality industry. They also explore the concept of scaling a business without adding locations and how Elizabeth views her dyslexia as a superpower in pattern matching. The episode concludes with a look at her time with Noma Projects and her favorite dining spots in New Orleans. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Follow Elizabeth: @elizabethtilton and Linkedin Here Follow Oyster Sunday on Instagram: @oystersunday Oyster Sunday: https://www.oystersunday.com/ Timestamps: 01:14 From pre-med to pastry chef and chocolatier 02:44 Preferences on chocolate and couverture 05:31 Why Oyster Sunday takes team retreats to the Catskills 07:40 Defining New Orleans as a person named Aunt Betty 09:16 What is Oyster Sunday? 10:35 Are restaurants operating better today than 5 years ago? 12:10 Why restaurants are under-investing in automation and CRM 20:48 The responsibility to scale a business 24:36 Elizabeth's time as interim CMO for Noma Projects 28:56 Viewing dyslexia as a superpower in pattern matching 36:00 Finding your Zone of Genius as a founder 44:39 The origin story of OS Benefits 46:41 How OS Benefits aggregates buying power for independent restaurants 53:14 Elizabeth’s top New Orleans dining recommendations

    1h 8m

  7. JAN 27

    Dan Jackson on Loss, Resilience, and the Unexpected Path to Osteria Georgi + Quickfire

    #116. What began as a plan for a casual Quickfire catch-up evolved into one of the most poignant conversations on the show. Josh sits down with his friend and former colleague Dan Jackson, and while they touch on the mechanics of the restaurant industry, the heart of this episode lies in a tribute to Dan’s late wife, Stephanie Jackson. Stephanie was a beloved figure in the hospitality world whose passing left a profound impact on everyone who knew her. Dan opens up about the reality of navigating the pandemic while facing a life-altering family tragedy. He shares the story of leaving New York City for Chapel Hill, the challenges of single parenthood to three children, and the fog of grief that follows the loss of a partner. The conversation explores how he found his footing again, transitioning from the corporate structure of Union Square Hospitality Group to becoming a chef-partner at Osteria Georgi and preparing to launch his second concept, Geo’s Tavern. Toward the end, the two shift gears into the originally planned rapid-fire questions. They geek out over kitchen tools, discuss the realities of scaling a restaurant brand, debate the best ways to utilize broccoli stems to reduce waste, and break down exactly how Dan makes a grilled cheese sandwich for his kids. This is an episode about the resilience of the human spirit, the community of the hospitality industry, and moving forward without forgetting the past. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Osteria Georgi: https://www.osteriageorgi.com/team-member/executive-chef_partner/ Timestamps: 04:06 Reconnecting and looking back at the last five years 05:31 Navigating the pandemic and a family health crisis 09:50 Leaving New York City and the transition to Chapel Hill 11:23 Remembering Stephanie Jackson and her impact on the industry 13:18 Parenting three children through grief and loss 17:05 Creating new rituals and honoring memory 20:42 The Stephanie Jackson Award at Union Square Hospitality Group 23:28 Building community at Osteria Georgi 26:32 The nervous excitement of scaling from one restaurant to two 33:25 Kickstarting the Quickfire round 34:36 Catering hacks and lessons from catering for thousands 37:13 A frozen food disaster at the Javits Center 38:59 The distraction of cell phones in the kitchen 41:48 Food waste and the versatility of broccoli stems 43:47 The specific mechanics of a home-cooked grilled cheese

    51 min

  8. JAN 20

    Sharing food at a restaurant, knowledge is a commodity, gifting the kitchen crew, and lots more.

    #115. In this episode, Josh, Matt, and Mike dive into a lively discussion about evolving trends in the restaurant industry. They kick things off by debating the rising popularity of mocktails and the economics behind charging premium prices for what is essentially juice. Matt shares his perspective on the value of sommeliers in the age of AI, arguing for the irreplaceable human element in hospitality versus the efficiency of algorithms. The trio also debates the modern dining culture of mandatory shared plates versus traditional individual courses. They discuss the impact of GLP-1 drugs like Ozempic on dining habits, with insights into how these medications are reshaping consumer behavior and the surprising rise of the non-alcoholic beverage market. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Blanket: https://www.blanket.app/ Visit The Tippling House: https://thetipplinghousechs.com/ Follow Michael: @michaeljacober Follow Matthew: @conbeazie Timestamps 02:30 Kitchen Gifts: Bourbon vs. Kunz Spoons 06:15 The Death of the Expert 08:30 AI vs. The Human Sommelier 16:00 Knowledge vs. Craft 25:33 The True Value of Hospitality 32:00 Information as a Commodity 37:00 The Shared Plates Controversy 45:30 The Impact of GLP-1s on Restaurants 51:54 The Rise of Non-Alcoholic Drinking 56:45 Elton John's Non-Alcoholic Wine Brand

    59 min
See All (131)

Trailers

5
out of 5
43 Ratings

About

Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.

Information

  • Creator
    Josh Sharkey
  • Years Active
    2023 - 2026
  • Episodes
    131
  • Rating
    Explicit
  • Copyright
    © 2026 The meez Podcast
  • Show Website
    The meez Podcast

You Might Also Like