The meez Podcast

Josh Sharkey
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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. 7 DE OUT.

    Blake Hudelson on How BoomPop is Transforming Event Planning

    #108. Josh sits down with Blake Hudelson, founder of BoomPop, to explore how artificial intelligence is transforming the event planning and hospitality landscape. Blake shares his journey from architecture to product design and how it shaped his approach to building BoomPop as a comprehensive platform that simplifies event management through technology while maintaining the personal service that makes events truly memorable. They examine the power of design thinking in understanding guest needs before crafting solutions, discussing how successful events engage all five senses and create lasting emotional connections through thoughtful details and brand experiences. The conversation touches on the supportive nature of founders' communities and their essential role in providing networking opportunities and fostering innovation. Blake demonstrates how his architectural background influences his product design philosophy, emphasizing that memorable experiences stem from personal touches and meticulous attention to detail rather than just technology alone. They unpack how AI is revolutionizing the industry by enhancing human creativity rather than replacing it, while exploring BoomPop's mission to become the leading platform for all types of events and the delicate balance between technological efficiency and the human elements that make events truly special. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit BoomPop: http://www.boompop.com Follow Blake: https://www.linkedin.com/in/blakehudelson

    1h10min

  2. 23 DE SET.

    Jesse Stein on Making AI Feel Human: The Future of Restaurant Customer Service

    #107. Josh sits down with Jesse Stein, founder of Hermetic AI, to explore how artificial intelligence is transforming hospitality management and customer engagement in the restaurant industry. Stein shares his vision for making AI interactions feel genuinely human while helping restaurants streamline event management and build stronger customer relationships through personalized experiences and strategic follow-up. The conversation covers the evolving role of technology in hospitality, from the surprising power of handwritten notes in customer engagement to sophisticated AI models that enhance rather than replace human connection. Stein and Sharkie examine practical sales strategies including the psychology of reciprocity, the importance of understanding customer needs, and how restaurants can leverage platforms like LinkedIn for business networking. They also address the critical need for contingency planning in restaurant operations, learning from past mistakes, and why creating memorable experiences often drives more value than focusing solely on material offerings, all while exploring how Hermetic AI's solutions can help restaurants nurture customer relationships that translate into increased loyalty and sales. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Hermetic AI: https://www.hermetic.ai/ Follow Jesse: @jesse.steinn

    46min

  3. 9 DE SET.

    Eli Feldman on How Restaurants Must Evolve to Survive

    #106. Josh sits down with Eli Feldman, founder of Elided Opinions and Shy Bird, to explore the rapidly changing dynamics of restaurant management and hospitality. Feldman shares insights on how restaurants must evolve beyond traditional dining models to survive in today's competitive landscape, emphasizing the critical need to monetize customer attention for higher-margin revenue streams. The conversation covers the transformative impact of technology on operations, from AI-powered customer interactions to data-driven insights that enhance both efficiency and dining experiences. The discussion examines the fundamental challenges facing the industry, including rising operational costs, declining profitability, and the ongoing debate around delivery services potentially undermining the social essence of dining out. Feldman and Sharkie explore innovative approaches to restaurant economics, including the potential of franchising models and the importance of creating unique, memorable experiences that differentiate establishments in an oversaturated market. They also address how restaurants can leverage technology and data analytics to better understand customer preferences while adapting to shifting consumer behaviors in the post-pandemic hospitality landscape. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Shy Bird: https://www.shybird.com/ Follow Eli: @feldman_eli

    1h3min

  4. 26 DE AGO.

    Britney Ziegler on The Future of Hospitality Management

    #105. Josh sits down with Britney Ziegler, Founder and CEO of Panso, to explore the innovative world of restaurant technology and hospitality management. Britney shares her entrepreneurial journey of launching a comprehensive restaurant technology platform that streamlines multiple tools into one unified system. She reveals how her team's industry experience has been crucial in reducing onboarding friction, particularly through hiring people directly from restaurants who understand the unique challenges operators face. The conversation covers Panso's strategic approach to building in stealth mode, allowing for careful product refinement before market launch, and the critical importance of helping restaurants understand and leverage their customer data for success. Britney discusses the art of deal-making in the restaurant business, emphasizing how industry connections and word-of-mouth strategies have driven their sales approach. She outlines her vision for empowering restaurants with true customer data ownership through what she describes as a genuine CRM system that enhances customer loyalty and collaboration. The discussion touches on the transformative potential of AI in enhancing customer engagement and operational efficiency, while also exploring the significance of strategic partnerships in driving business growth. Throughout the conversation, Britney reflects on the personal growth that comes with entrepreneurial success and her commitment to revolutionizing how restaurants connect with and serve their customers. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Panso: https://www.hellopanso.com Follow Britney: https://www.linkedin.com/in/britney-ziegler

    52min

  5. 12 DE AGO.

    Repost: Restaurant Unstoppable, 1169: Josh Sharkey, CEO of meez

    https://www.youtube.com/watch?v=uoE6VJ-R7LU&t=108s Today, we’re highlighting Josh's appearance on Restaurant Unstoppable with host Eric Cacciatore. This insightful repost episode explores the critical foundations of successful restaurant operations. Josh breaks down the essential elements of running a restaurant from pre-sale planning through post-sale execution, emphasizing how consistency in food preparation and explicit recipe communication can make or break an establishment's success. The conversation reveals how meez has evolved from a simple recipe management platform into a comprehensive menu engineering tool that helps restaurateurs balance their creative vision with operational profitability. The episode examines the delicate equilibrium between creative chaos and systematic order that defines the restaurant industry, while exploring how technology can enhance rather than replace the human elements of hospitality. Josh and Eric address the shifting landscape of dining economics, the emergence of experience-driven consumption, and the potential for food to serve as medicine in our evolving relationship with health and wellness. They also tackle forward-looking topics including AI's impact on employment, community engagement strategies, and how the industry can transform its approach to align vision with actionable results that benefit both operators and guests. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Restaurant Unstoppable: https://www.restaurantunstoppable.com/ Follow Restaurant Unstoppable: @restaurantunstoppablepodcast

    1h46min

  6. 29 DE JUL.

    Shawn Aoki & Ryan Harris: Scaling Culinary Vision in Dubai’s Dynamic Food Scene

    #104. In this episode, Josh sits down with chefs Shawn Aoki and Ryan Harris to explore their journey from working in hotels to running a successful culinary consultancy in Dubai's dynamic food scene. They dive into the unique challenges of menu development, ingredient sourcing, and the competitive nature of the culinary community in Dubai. Throughout the conversation, Shawn, Ryan, and Josh discuss the importance of understanding client needs while developing new culinary concepts, emphasizing how the creative process adapts to the growing demands of a consultancy. The trio also shares insights on the balance between maintaining creative control and learning to delegate as businesses expand. They touch on the importance of continuous learning through travel, the evolving world of food trends, and how AI is influencing recipe development. The episode wraps up with a conversation on the timeless value of cookbooks as sources of inspiration for culinary professionals. Tune in for an engaging, professional, and thought-provoking discussion about scaling culinary businesses and staying ahead in a fast-paced industry. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit H°A Hospitality: https://www.harrisaoki.com  Follow H°A Hospitality: @harrisxaoki  Follow Shawn Aoik: @chef.shawn.aoki Follow Ryan Harris: @chefryanharris

    56min

  7. 15 DE JUL.

    Tilit: How Two Hospitality Veterans Built a Chef-First Apparel Brand

    #103. Join Josh as he sits down with the innovative duo behind Tilit, Alex McCrery and Jenny Goodman, to explore how they've revolutionized chef workwear through community-driven design and authentic hospitality connections. The founders share their formative experiences working within the hospitality industry, including pivotal moments at Commander's Palace and culinary adventures throughout New Orleans that shaped their understanding of what chefs truly need from their workwear. They reveal the delicate balance between maintaining creative integrity and achieving profitability, while staying true to their community-first approach that puts chef feedback at the center of every design decision. The conversation covers the evolution of chef apparel beyond traditional whites, innovations in culinary equipment, and the strategic importance of building genuine relationships within the hospitality ecosystem. Alex and Jenny discuss their unique hiring practices, the challenges of defining and maintaining brand identity in a competitive market, and how they measure success through metrics that extend far beyond financial returns. They also explore their design influences, creative processes, and the story behind launching the Utility Show, concluding with valuable advice for aspiring hospitality professionals looking to make their mark in the industry. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Tilit: https://www.tilitnyc.com/ Follow Jenny and Alex: @tilitnyc

    49min

  8. 1 DE JUL.

    Gavin Kaysen Reflects on His Friendship with Paul Bocuse and Coaching Team USA

    #102. In this episode, Josh sits down with Gavin Kaysen—the award-winning chef and founder of Soigné Hospitality Group in Minneapolis. Gavin reflects on his upbringing, his mentors like Daniel Boulud and Thomas Keller, and how their examples—especially around discipline and curiosity—shaped not only his cooking but his approach to business and people. Whether it’s developing young talent, opening new concepts, or coaching Team USA at the Bocuse d’Or, Gavin shares what drives him: a deep belief in hospitality, personal growth, and giving back. Listeners get an inside look at the stories behind Kaysen’s renowned restaurants, including Spoon and Stable, Demi, and Mara, and the meaning behind names like Bellecour. Gavin also shares touching moments about his relationship with the late Paul Bocuse, including the story of why Bocuse flew the American flag in front of his restaurant. Of course, it wouldn’t be a Gavin Kaysen conversation without a mention of spoons—yes, the ones he “borrows” from restaurants as mementos of meals that moved him. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Visit Gavin: https://gavinkaysen.com/ Follow Gavin: @gavinkaysen

    1h12min
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Sobre

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.

Informações

  • Criado por
    Josh Sharkey
  • Anos de atividade
    2023 - 2025
  • Episódios
    117
  • Classificação
    Explícito
  • Copyright
    © 2025 The meez Podcast
  • Site do podcast
    The meez Podcast

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