The meez Podcast

#127 Josh sits down with Chef Vojtech Vegh for a quickfire episode packed with eye-opening zero waste cooking ideas, from turning avocado seeds into tea to transforming banana peels into something that tastes like pulled pork. Vojtech shares how his work has evolved since launching his zero waste mission, what he’s teaching chefs around the world, and why reducing food waste is often less about learning new techniques and more about seeing ingredients differently. Along the way, the two also swap parenting stories, non-traditional birthday “cakes,” and the strange but delicious food habits kids develop. The conversation then dives into the ingredients that are most often wasted in professional kitchens, including watermelon rinds, pineapple skins, bread, rice, potato peels, and more. Vojtech explains how chefs can rethink scraps as real ingredients, where the line is between useful and unsafe, and why some of the most nutritious parts of fruits and vegetables are the ones we usually throw away. It’s a practical, surprising, and very fun look at how creativity in the kitchen can dramatically cut waste without sacrificing flavor. 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 Vojtech on LinkedIn: https://www.linkedin.com/in/vojtechvegh/ Follow Vojtech on Instagram: @vojtechvegh Visit Surplus Food Studio: https://www.surplusfoodstudio.com/ Timestamps 00:48 Vojtech’s Quickfire Return And Life On The Road 02:00 Fruit Cakes, Sourdough Cakes, And Birthday Food For Kids 06:59 How Vojtech Helps Chefs Reduce Waste Around The World 11:44 Slovakia’s Version Of Grilled Cheese And Childhood Comfort Foods 17:56 The Kitchen Phrase That Should Be Banned Forever 18:53 Vojtech’s Wildest Kitchen Disaster Story 24:32 The World’s Most Wasted Ingredients: Watermelon Rinds, Pineapple Skins, Bread, And Rice 35:51 Banana Peels, Potato Skins, And Other Scraps You Should Be Cooking 45:52 Where Zero Waste Stops: What’s Worth Using And What Isn’t

#126 Josh, Mike, and Matt sits down with Keith Benjamin, nightlife operator and co-founder behind Uptown Social, Share House, Bodega, By The Way, and The Waverly, for a conversation about betting big, building brands, and turning hospitality into a true long game. Keith shares how his journey started with Penn State tailgates, fraternity social life, and bartending in New York before evolving into ownership in iconic Manhattan watering holes like Stumble Inn and Hair of the Dog. From there, he opens up about the leap to Charleston, why he saw an opening in the market, and how Uptown Social became the kind of unicorn venue most operators only dream about. The conversation then shifts into the realities of nightlife economics, including the now-infamous $9 Modelo debate, how serious operators actually think about pricing, and why beverage-first businesses can be so attractive compared to labor-heavy food concepts. Keith, Josh, Matthew, and Michael dig into frequency, guest behavior, hospitality, and the brutal cost structure of modern restaurants, all while reflecting on what makes certain places worth returning to. Along the way, Keith talks about entrepreneurship, ADHD, risk-taking, and the compulsion to keep building, offering a clear look at the mindset behind one of Charleston’s most successful hospitality operators. 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 Keith on LinkedIn: https://www.linkedin.com/in/keith-benjamin-4bba57396/ Follow Keith: @keithbenjamin Follow Bodega on Instagram: @eatdrinkbodega Follow Uptown Hospitality Group on Instagram: @uptownhospitalityevents Follow Michael: @michaeljacober Follow Matthew: @conbeazie Timestamps 03:13 Michael Jacober Introduces One Of His Oldest Friends 05:37 From Penn State Tailgates To Bartending In New York 10:03 The Stumble Inn Era, Golden Handcuffs, And First Ownership 16:39 Why Keith Left New York And Bet On Charleston 19:44 Opening Uptown Social And Building A Nightlife Unicorn 23:41 Bodega, Share House, By The Way, And The Waverly 30:10 The $9 Modelo Debate And The True Cost Of Doing Business 54:22 Beverage-First Concepts, Margins, And Why Frequency Matters 01:14:06 Why Hospitality Economics Are Reaching A Tipping Point

#125 Josh sits down with Matthew Conway and Michael Jacober for a spirited conversation about restaurant pricing, profitability, and what guests are actually paying for when they go out. What starts with a nearly $9 Modelo in New York quickly turns into a much bigger debate about whether bars and restaurants are justified in charging premium prices for simple products, or whether the industry has lost touch with what guests are willing to bear. Along the way, they unpack labor costs, rent, experience, hospitality, and the tension between running a viable business and keeping dining and drinking accessible. The conversation then expands into broader questions around capitalism, consumer behavior, and where restaurant economics may be heading next. They debate whether lower alcohol consumption is driven by shifting culture or rising prices, whether operators are passing value to their teams or just protecting margins, and what responsibility restaurants have to the guest experience. The episode closes with a side trip into seed oils, animal fats, and the return of tallow, giving the whole discussion a larger throughline: how cost, quality, and perception shape nearly every decision in hospitality. 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 Timestamps 04:28 The Setup: Beer Pricing, Hospitality, And Consumer Expectations 10:20 Who Gets The Margin And Who Is “The Man”? 19:27 Are People Drinking Less Because It’s Too Expensive? 28:59 Why Restaurants May Need To Charge More Than They Do 35:20 The Core Debate: Is A $9 Modelo Fair Or Outrageous? 40:01 The Animal Fat Revival And Why Tallow Is Back 45:16 Why Seed Oils Took Over In The First Place 49:32 Tallow For Cooking, Cleaning, And Even Skin Care 52:07 What Restaurants Owe Guests, Teams, And Themselves

#124 Josh, Mike, and Matt sit down with Arjav Ezekiel, co-owner of Birdies and James Beard Award-winning beverage director, for a candid conversation about tipping, labor, and the future of restaurant models. Drawing from his time at Union Square Hospitality Group and his experience building Birdies, Arjav unpacks the intent behind Danny Meyer’s Hospitality Included movement and why it ultimately failed. The group debates whether tipping is fundamentally broken, the role of legislation versus operators in fixing it, and how economics—not just philosophy—determines what actually works in restaurants. The conversation then shifts to solutions, with Arjav sharing how Birdies was built from first principles to solve for labor while maintaining high-level hospitality. By blending counter service with fine dining elements, rethinking team structure, and redistributing tips, the restaurant has created a more sustainable model. The episode closes with a broader reflection on innovation in hospitality, the importance of mentorship and the dining room, and why restaurants may become one of the last meaningful spaces for human connection in an increasingly digital world. 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/ Birdies: https://www.birdiesaustin.com Arjav Ezekiel on Instagram: https://www.instagram.com/arjavezekiel/ Arjav Ezekiel on LinkedIn: https://www.linkedin.com/in/arjav-ezekiel-a198aa72/ Timestamps 02:32 Introducing Arjav Ezekiel And Birdies 05:40 The Debate Around Tips Included 12:05 Was Hospitality Included Doomed To Fail? 18:17 The Economics Behind Why It Didn’t Work 22:07 Can Restaurants Fix Tipping Without Legislation? 29:44 Why Labor Is The Core Problem In Restaurants 35:20 How Birdies Was Built Differently From Day One 44:01 Redefining Hospitality Without Table Service 52:33 Why The Dining Room Matters More Than Ever

#123 Josh sits down with Matthew Conway and Michael Jacober for a wide-ranging conversation that moves from franchise operations to solo dining trends to the realities of running independent restaurants in today’s economic climate. The episode opens with Michael sharing the launch of his first Jersey Mike’s franchise in suburban Chicago and what surprised him most about the process. From corporate buildouts and turnkey systems to training support and operational playbooks, they unpack what you’re really paying for in a franchise model and why, in some ways, it can feel like cheating compared to building from scratch. The conversation shifts into broader industry trends, including the rise of solo dining, the growth of breakfast reservations, and how consumer behavior is evolving in a post-pandemic world. They debate whether people are dining alone to unplug or simply to simplify, why early dinner reservations feel controversial, and how hospitality translates across full-service, counter-service, and large-format restaurants. Along the way, they explore the risks and rewards of massive, high-revenue restaurant builds, the operational pressure of scaling, and what it actually takes to sustain margins in 2025. The episode closes with reflections on growth, ambition, and what it means to build something repeatable versus something personal. 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 Timestamps 05:48 Wonder, Vertical Integration, And Big Restaurant Bets 12:24 The Tipping Point In Restaurant Economics 18:36 Why Solo Dining Is On The Rise 22:00 Breakfast Reservations And Early Bird Culture 26:18 Italian Food, Fine Dining, And Culinary Debate 30:04 The Risks Of Massive, High-Volume Restaurants 35:00 Scaling Independent Concepts Vs Franchises 41:00 Inside The Jersey Mike’s Buildout Process 44:30 One Burrito A Minute And Operational Discipline 48:00 Closing Thoughts On Franchising And The Future

#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

#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

#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/

#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

#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

#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

#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

#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

#114. In this quickfire episode, Josh talks with Geoff Kornberg. They explore memorable dishes like spicy rice cakes from Momofuku Sambar, useful techniques such as garlic confit butter, and praise for underappreciated chefs in the industry. The conversation also dives into specific recipes like the perfect grilled cheese, wild kitchen stories involving health inspections, and the intricacies of scaling a restaurant concept. Leadership techniques and ingredient preferences, including a strong dislike for truffle oil, round out the discussion, providing a comprehensive look at the highs and lows of professional cooking. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Follow Geoff: www.linkedin.com/in/geoff-kornberg-03b23a94/ Chapters: 00:28 Guest Introduction and Background 01:06 Greatest Dish Ever Eaten 02:49 Borrowed Recipe or Technique 04:18 Underrated Chefs 06:17 Perfect Grilled Cheese Recipe 09:56 Wildest Kitchen Story 11:56 Dish Too Hard to Execute 14:26 Challenges of Scaling a Restaurant 15:48 Leadership Lessons 18:53 Banning Truffle Oil

#113. In this episode, Josh sits down with Michael Jacober, founder of Blanket, and Matthew Conway, owner of The Tippling House, for a wide-ranging conversation about the state of modern hospitality. The trio examines how social media and constant connectivity have fundamentally reshaped what diners expect when they walk through a restaurant's door, and whether these shifts have made it harder for chefs to craft truly memorable experiences. They discuss the pursuit of Michelin stars, the erosion and evolution of dining standards, and what it takes to stay motivated in an industry that demands perfection during brutally early mornings and late nights. Matt wraps things up with his latest wine recommendations and shares his thoughts on how restaurants might reignite the genuine excitement that brings people back to the table. 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

https://www.youtube.com/watch?v=qN4y3Pyq_b8&t=3s In this episode of the 86 Reason Podcast by Over Easy Office, Xavier talks to Josh Sharkey, founder of the recipe management platform meez, about his journey in the restaurant industry. Josh shares his fascinating culinary journey, starting from his early days working various restaurant roles, to winning a cooking contest that took him to Norway, and eventually setting up his own fine dining and casual dining establishments. The conversation dives deep into the origins and evolution of meez, a software focusing on the operational success of recipes. Josh emphasizes the importance of operational empathy, effective recipe documentation, and maintaining quality control. The episode wraps up with reflections on the complexities of restaurant operations and a desire for more transparent and effective data usage in the food industry. 00:39 Josh Sharky's Background and Early Career 03:06 Culinary School and Early Influences 04:57 Winning the Contest and Traveling to Norway 10:51 Experiences in Europe and Return to New York 18:17 Opening Bark Hot Dogs and Challenges 25:57 Insights on Management and People 33:00 Street Food Dreams in New York 34:10 Exploring Colombian Cuisine 41:18 Challenges in Recipe Management 46:07 Operational Empathy in Tech 56:44 Future of Restaurant Tech Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh on instagram: @joshlsharkey Subscribe to Over Easy Office: https://www.youtube.com/@OverEasyOffice

#112. In this episode, Josh sits down with 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. Kim opens up about her unconventional routine of starting her day at 2:30 AM and how those early morning hours fuel her creativity and productivity. She shares the unique challenges and rewards of running goop kitchen's operations, from perfecting gluten-free cooking techniques to maintaining the high standards of guest experience that fine dining instilled in her. Kim walks through the innovative processes that have driven goop kitchen's success and discusses exciting plans for future expansion. Kim explores the evolving role of AI in the culinary world and why building strong company culture remains essential even in a ghost kitchen model. She reflects on how her fine dining roots inform her approach to accessibility and quality at goop kitchen, and shares her vision for where the brand is headed. Whether you're interested in culinary innovation, the operational intricacies of modern food businesses, or simply want to hear from a chef who's successfully bridged the gap between haute cuisine and accessible dining, this episode offers valuable insights into the future of the restaurant 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 goop kitchen: https://www.goopkitchen.com/ Follow Kim: @kimfloresca

#111. Josh talks with Giancarlo Pagani, the restaurateur behind Los Angeles favorite Mother Wolf, about what it takes to create restaurants that stand the test of time. Giancarlo shares how his early exposure to hospitality through his father—a longtime maitre d—shaped his deep respect for service, culture, and consistency. They explore the creative and operational balance behind his projects, the role of design in crafting memorable spaces, and how thoughtful partnerships and meticulous attention to detail help turn a single concept into a lasting institution. This conversation offers an inside look at what truly defines longevity and excellence in the modern dining world. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh: @joshlsharkey or Linkedin here Follow Giancarlo: @gc_pagani and @paganiprojects

#110. 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. They explore the unique challenges and rewarding experiences of running independent restaurants. Key topics include balancing passion with profitability, fostering creativity within constraints, and the vital role restaurants play in community building. The discussion also delves into strategies for driving revenue, understanding the true costs of a dish, and the importance of teamwork in the kitchen. The episode underscores the collective effort needed to preserve independent restaurants, which are essential for reflecting broader humanity and culture. A huge thank you to Brad Metzger and the BMRS team for putting on another spectacular LA Chef Conference this year! Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh: @joshlsharkey or Linkedin here Follow Michael Mina: @chefmichaelmina Follow Suzanne Goin: @suzannegoin Follow Amy Guittard: @guittardchocolate Follow Ryan Handel: @getmyfixe Follow Brad Metzger @metzger_brad The La Chef Conference: https://www.lachefconference.com/

#109. Join Josh as he moderates 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 fine dining and food at scale. This engaging conversation reveals the mutual lessons these two culinary worlds can teach each other, diving deep into the critical importance of precision, consistency, and innovation that drives success across both restaurant segments. The trio examines how scaling operations can actually sharpen efficiency and creativity, challenging traditional assumptions about what it means to deliver quality food at different service levels. The discussion ventures into the evolving landscape of the food industry, touching on exciting possibilities for elevating food quality in unexpected places like hospitals and envisioning the future of quick service restaurants that refuse to compromise on high-quality dining experiences. Bromberg and Karangis share insights from their respective expertise in upscale dining and fast-casual innovation, while Josh guides the conversation through practical applications and industry trends. The summit concludes on an optimistic note, celebrating the next generation of chefs and the promising future of food businesses that are breaking down barriers between speed and quality, efficiency and excellence. Links and resources 📌 Visit meez: https://www.getmeez.com Follow meez on Instagram: https://www.instagram.com/getmeez Follow Josh: @joshlsharkey or Linkedin here Follow Dan: @dan.giusti Visit Brigaid Summit: https://www.brigaidsummit.com Follow Eric: @blueribboneric Follow John: john_karangis