The meez Podcast

#56. In the latest episode of The meez Podcast, we had the pleasure of conversing with the masterful Avery Ruzicka, founder and head baker of Manresa Bread. Avery delves into the art of breadmaking, sharing her passion for milling flour in-house and the distinctive flavors it yields. She also enlightens us on the benefits of natural leavening, not just for taste but for digestion too, and offers her take on the ubiquitous all-purpose flour.But Avery's expertise doesn't end at the oven. She's a culinary entrepreneur who's mastered the delicate balance of scaling a business without compromising on quality. From the intricacies of expansion to maintaining excellence across multiple locations, Avery's journey with Manresa Bread is a testament to her dual prowess as a chef and a savvy business operator.Tune in to this insightful episode to uncover the secrets behind crafting exceptional bread and the strategies that have allowed Avery to grow her business while keeping the essence of her craft alive. Thank you, Avery, for an enlightening conversation!Where to find Avery Ruzicka: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:37) Avery's background(05:08) Organization and calendars(10:07) The benefits of milling your own flour(24:12) Avery's thoughts on all purpose flour(27:54) Surrounding yourself with people who are smarter than you(38:26) The importance of the retention of team members(41:09) The reason behind Avery and Manresa Bread's success (44:35) Delegation in owning and running a business(52:50) Other bread programs Avery favors(57:29) What Avery would do if she had unlimited resources**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)

#55. In this week's episode, we sit down with the remarkable Chef Fiore Tedesco, co-owner of the renowned L'Oca d'Oro in Austin and the visionary behind an eagerly anticipated new pizza venture, Bambino. Beyond his entrepreneurial spirit, Chef Fiore is a proud supporter of Good Work Austin, showcasing his commitment to community and culinary excellence.Join us as Chef Fiore shares his extraordinary journey, marked by both hardship and triumph. From his early years influenced by a significant hearing impairment to navigating homelessness in New York's Washington Square Park, his path has been anything but ordinary. Yet, it's these very challenges that have sharpened his senses and shaped him into the acclaimed chef he is today.With a rich background that spans the music and fashion industries, alongside mentorship from culinary giants like Chef Michael Anthony of Gramercy Tavern, Fiore's story is a testament to resilience and passion. His transition to Austin opened a new chapter, allowing him to explore the soul of Italian cuisine, deeply rooted in his family's heritage.This episode delves deep into the essence of struggle, resilience, and the art of cooking with soul. Fiore's insights into overcoming adversity, fostering resilience within his team, and imparting life's tough lessons to the next generation are both enlightening and inspiring.Prepare to be moved by a conversation that's as profound as it is unexpected, filled with life lessons that extend far beyond the kitchen. Chef Fiore Tedesco's narrative is not just about culinary success; it's a compelling exploration of the human spirit's capacity to overcome and flourish.Where to find Fiore Tedesco: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:11) Reminiscing about Indie Chefs Event(05:02) Fiore's movie, Severed Ways(09:26) Fiore's diverse background as an artist and his bout of homelessness(21:36) Fiore's experience growing up deaf(29:07) Experiencing Suffering and how it can lead to strong resilliance(35:46) Teaching resilience to your children (47:20) Balancing technique in soul in Fiore's restaurant(54:17) Fiore's new pizza joint(1:06:53) What Fiore would do if he had limited resources**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)

#54. Welcome to this captivating episode of The meez Podcast, where we explore the heart of culinary innovation and education with our distinguished guest, Mike Traud,  founder of The Chef Conference (formerly known as the Philly Chef Conference) in the gastronomic hub of Philadelphia. With a legacy spanning over a decade and 10 groundbreaking conferences, Mike has significantly contributed to the culinary landscape through this annual event, which started during his tenure as the Director of Hospitality Management at Drexel University.In today's conversation, we uncover the essence of The Chef Conference, exploring its evolution, significance, and what makes it a beacon for culinary professionals worldwide. Mike, with his rich background in hospitality law, culinary arts, and education, and his notable stint with Marc Vetri, brings a wealth of knowledge and insight into creating an event that not only celebrates but also advances the culinary industry.Our dialogue extends into the meticulous planning and sheer effort required to bring such a conference to life, highlighting Mike's dedication and passion for fostering community and innovation among chefs and culinary enthusiasts alike. The Chef Conference has become a coveted gathering, attracting an impressive roster of culinary talents and thought leaders, indicative of its prestige and impact on the culinary world.Adding a personal touch to our discussion, our CEO and founder, Josh Sharkey, shares his excitement and anticipation for moderating a panel on menu development, featuring celebrated chefs Ariel Johnson, Mr. Lyan, Rosio Sanchez, and Thomas Frebel. This opportunity not only allows for an engaging exploration of culinary creativity but also marks Josh's inaugural experience in panel moderation—a journey inspired by the conference's ethos of organic, passionate participation from all involved.Moreover, we delve into the vital conversation about the intersection of education and industry, a theme close to Mike's heart, given his extensive background in academia. This discussion sheds light on the ongoing debate regarding the relevance of culinary education and how initiatives like The Chef Conference are pivotal in bridging the gap, ensuring a symbiotic relationship between learning and practical application.As we gear up for this year's Chef Conference, taking place from April 12-15, we invite you to immerse yourself in the plethora of panels and special events lined up. Where to find Mike Traud: InstagramThe Chef Conference InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:53) Mike's background in law and how he transitioned to food(11:50) Where to eat in Philly(14:21) How The Chef Conference was created(16:23) The gap between education and industry(19:49) Mike's goal for the conference(22:41) Menu Development 101 panel(24:09) How Mike chooses which panels to have during the conference(30:10) What Mike loves most about the conference(37:35) Biggest challenges faced every year(44:52) The benefits of an intimate conference(52:54) Goals for future conferences**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)

#53. This week, we're joined by a distinguished entrepreneur, activist, public speaker, mediator, chef, and a key figure in the hospitality industry, Elizabeth Meltz. Elizabeth shines not only through her involvement on the boards of various organizations championing the hospitality sector and women's empowerment but also as the founder of EM PATH, a company dedicated to refining leadership, culture, and management in hospitality and beyond.With over a decade of experience with the Batali and Bastianich group, along with pivotal roles at B&B Hospitality, Eataly, and Dig In, she has deeply influenced sustainability, environmental health, and food safety within the hospitality realm.This episode takes you through a thoughtful conversation about what defines exceptional leadership, the challenges of leadership in the restaurant sector, and her ambitions for advancing leadership education within hospitality. We discuss her impactful journey, from delivering a TED talk to establishing Women in Hospitality United during a period of significant turmoil, and her efforts in creating organizations that broadly support the hospitality industry.From our first in-person meeting in New York, where we discovered the depths of her background, to an exchange of impactful books (which we'll detail in the notes), this discussion is packed with educational insights, inspiring stories, and enjoyable moments.Geared towards professionals in the field and enthusiasts passionate about leadership, communication, and hospitality, this episode offers a comprehensive look at the industry through the eyes of a visionary. Where to find Elizabeth Meltz: LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterBooks Mentioned in This Episode: High Output Management By Andrew GroveOne Minute Manager By Ken BlanchardThe Art of Gathering By Priya ParkerThanks for the Feedback By Douglas StoneYou're Not Listening By Kate MurphyWhy Won't You Apologize By Harriet LernerRadical Candor By Kim ScottEndurance By Alfred LansingFive Days at Memorial By Sheri FinkElon Musk By Walter IsaacsonBen Franklin By Walter IsaacsonIn this episode, we cover:(04:10) Elizabeth's background in the restaurant industry(07:44) Elizabeth's role in creating food safety procedures(11:24) Oyster Sunday & Drive Change(13:48) Elizabeth's Superpower & EM PATH(22:42) Mediation in all its forms(30:29) DISC Assessments(35:45) Circle keeping(41:59) Making team success your KPI(52:25) OKRs(59:37) Women In Hospitality United(1:04:39) Elizabeth's experience with TED Talks

#52. Welcome to a special episode of The meez Podcast, hosted in the vibrant streets of Miami! In this episode, we're thrilled to feature the acclaimed Chef Brad Kilgore as our guest. This episode was recorded shortly after the meez team's annual summit, a time when our global team unites to share, connect, and sometimes even meet each other in person for the first time. We had the pleasure of recording at Chef Kilgore's new culinary venture, Oise, a unique fusion of Japanese and Italian cuisines.Our conversation with Chef Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs, to accolades such as being named Best New Chef by Food and Wine, and beyond. Chef Kilgore shares his philosophy on leadership, the importance of systems and processes in the kitchen, and how he navigates the highs and lows of the culinary world, including the personal impact of opening and closing restaurants.We also get personal, discussing the balance between professional ambition and personal life, especially with the recent arrival of Chef Kilgore's second child. Through laughter and earnest discussion, this episode is a testament to the journey of a chef who is as much a technician as he is a visionary.For those who love to put a face to the voice, check out the video of our sunny Miami rendezvous on YouTube.Where to find Brad Kilgore: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(04:18) All about Brad Kilgore(06:25) What's up with Miami Roosters?(07:46) How Miami has shaped Brad as a chef(12:09) How being a dad has changed the way Brad works(16:41) South Beach Food and Wine Festival(19:10) Frozen Pizza and Pizza Freak Co.(26:14) How Brad maintains consistency(31:53) R&D and receiving feedback from Brad's team and his customers (38:58) How Brad handled his closures during COVID(45:52) What makes Brad angry(47:59) What Brad does when he's not cooking and final thoughts

#51. In this week's captivating conversation, our host welcomes a culinary powerhouse, Caroline Glover, owner of restaurant Annette and bar Traveling Mercies in Aurora, Colorado. With accolades including a James Beard award and recognition as one of Food and Wine magazine's Best New Chefs in America, Caroline's journey through the culinary world is nothing short of inspiring.Tune in as Caroline shares her fascinating career trajectory, from honing her skills under the mentorship of April Bloomfield at The Spotted Pig in New York City to her transformative experience working at Eckerton Hill Farm. Discover how Caroline navigates the intricate balance between parenthood and professionalism, delving into the unique challenges faced by women in the culinary industry.In a candid exchange, our host and Caroline embark on a poignant exploration of the trials and triumphs of running a business, particularly in the realm of food. This episode transcends the boundaries of a typical interview, offering listeners a compelling glimpse into the heart and soul of restaurant entrepreneurship.Join us for a soul-stirring dialogue that promises to resonate with anyone who has experienced the joys and complexities of balancing passion, parenthood, and profession. Whether you're a seasoned chef or an avid food enthusiast, this episode is sure to leave you feeling inspired and understood.Where to find Caroline Glover: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:43) Caroline's background in the restaurant industry(5:22) How working at a farm inspired how Caroline cooked(11:18) Thoughts on farm to table(13:39) Being a mom and owning a restaurant(23:51) How COVID changed the way Caroline thought about her business(31:26) How Caroline maintains consistency as she starts to scale(39:27) How Caroline approached mistakes in the past and how she approaches them now(44:54) Caroline's thoughts on working with women in the kitchen(52:03) What makes Caroline really angry(55:58) The goal of finding joy in something other than parenting and the restaurant

#50. This week's guest likely needs no introduction. He's one of the most successful chefs and restaurateurs in America, with dozens of restaurants both in the U.S. and abroad. Chef Michael Mina is a three-time James Beard award winner, has earned Michelin stars, five Diamond Awards, and accolades from Wine Spectator, among others. In this episode, Chef Mina sits down with our founder and CEO, Josh Sharkey, to delve into his career spanning three decades, sharing valuable insights and lessons learned along the way. Renowned for his company MINA Group and its delicious food creations, Chef Mina is also recognized as an incredibly systems-driven leader who prioritizes service and hospitality alongside cooking.The episode begins with a heartfelt tribute to the late chef David Bouley, a mentor and inspiration to Chef Mina and our host, who passed away tragically just before the recording. The conversation explores Bouley's profound impact on their lives and the culinary world, serving as a cathartic reflection on his legacy.Throughout the episode, Chef Mina shares his perspectives on leadership, entrepreneurship, and the importance of research and development in the restaurant industry. Despite overseeing a vast empire of restaurants, Chef Mina remains deeply involved in the creative process, emphasizing the value of hands-on involvement.Whether you're a seasoned restaurateur or aspiring entrepreneur, there's much to glean from Chef Michael Mina's experiences and insights. Tune in to gain valuable lessons and inspiration for scaling your restaurant business. As always, we hope you enjoy the conversation as much as we did.Where to find Michael Mina: InstagramLinkedInFacebookWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(04:55) Remembering Bouley and the other legendary chefs who have recently passed(10:46) The reasoning behind Chef Mina's desire for continued growth(14:31) Why having a partner in your restaurant business is crucial(17:21) The biggest thing on Chef Mina's plate right now(20:45) How Chef Mina trains the new generation of cooks(31:48) How Chef Mina gets involved in the R&D process in all of his concepts(41:50) When R&D is truly done(48:44) The biggest mistake Chef Mina has made in his career(52:53) Bourbon Steak's new opening

#49. In this week's episode, Josh Sharkey sits down with the incredible Chef, Masako Morishita, whose journey from Kobe, Japan, to the United States is nothing short of inspiring. Masako's family owns Morshita Liquor Store, a renowned restaurant and bar in Kobe that has been serving customers for almost a century. Despite not speaking English, Masako found herself in Wisconsin before eventually settling in D.C. But her story doesn't stop there.Before embarking on her culinary journey, Masako held the prestigious position of captain within the NFL cheerleading squad for the Washington Commanders. Following her passion for dance, she soon discovered a deep-seated love for the culinary arts, setting the stage for her remarkable career in cooking.This year, Masako was nominated as a James Beard Award semi-finalist, following her win as Eater D.C. Chef of the year in 2023. She currently serves as Executive Chef at Perry's, where her dedication to showcasing authentic Japanese cuisine beyond sushi and tempura shines through.During our conversation, we delve into Masako's mission of educating Americans about casual Japanese cuisine and the importance of supporting immigrant women in the hospitality industry. She shares her insights on the changes she hopes to see and highlights other inspiring women in the field.Where to find Masako Morishita: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:50) Masako's Daikon dish at Indie Chefs(06:52) How Masako considers herself to be a rebel(12:07) What inspired Masako to become an NFL cheerleader(13:48) Leadership lessons learned through being captain of an NFL cheerleading team(15:43) How growing up with parents in the restaurant industry influenced Masako(19:56) Things that Americans misunderstand about Japanese food(25:30) How lack of experience and being a woman immigrant caused Masako to work harder to gain success(27:27) How Masako hires her staff(31:43) Being a woman in a male dominated industry(37:28) What Masako sees for her future in the industry

#48. In this week's episode, we explore the world of online ordering and restaurant revenue generation with our special guest, Nabeel Alamgir, the CEO and co-founder of Lunchbox,the enterprise restaurant technology company boosting customers like Papa Ginos, Chopt, Walk On's and more. Starting out at Bareburger as a busboy, Nabeel worked his way up to the position of CMO and then went on to build this restaurant tech company made by operators.Born in Bangladesh and raised in Kuwait before settling in Queens, Nabeel starts things off by sharing his insights on the incredible food scene in Queens and how it influenced his passion for the industry.But our conversation goes beyond culinary delights as we delve into the challenges and triumphs of being a CEO. Nabeel shares his strategies for managing stress, time, and health, offering valuable insights for leaders in any field. We explore his unique approach to time management, including a fascinating use of a label maker to organize daily tasks—a refreshing analog touch in a digital world.With Nabeel's expertise, we discuss the future of digital ordering and provide practical tips for restaurants to boost their online orders. Whether you're a foodie, an entrepreneur, or simply curious about the intersection of technology and dining, this episode offers a wealth of knowledge and inspiration.Where to find Nabeel Alamgir:  InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(05:55) Nabeel's journey growing up overseas and what led him to come to America(10:49) The creation of Lunchbox(18:34) How restaurants can find out if they are being discovered by customers(22:38) Nabeel's biggest mistake as a CEO to date.(27:01) The advantages and disadvantages of being a young founder(32:11) What takes up most of Nabeel's time (41:33) Product teams and earning respect(45:22) What makes Nabeel really really angry(52:15) Being an avid learner as a CEO(56:04) Putting priority on taking care of yourself first

#47. We are thrilled to introduce our guest for today, Camilla Opperman Morse, the Founder and CEO of Nimbus. Based in the hub of New York City, Nimbus offers a fresh take on the traditional ghost kitchen model, providing a collaborative cooking infrastructure that fosters creativity and community.In our conversation, Camilla shares insights into the unique concept behind Nimbus, which goes beyond mere kitchen spaces to encompass a vibrant experience and an inviting event space for brands to connect with their audience. With a diverse clientele ranging from CPG brands, to meal prep businesses, to established favorites like Ivan Ramen, Nimbus is at the forefront of culinary innovation.Camilla's transformative journey, from her athletic upbringing to her immersion in finance and analytics, culminating in the founding of Nimbus, is truly awe-inspiring. We explore her strategic approach to growth, her dedication to operational excellence, and her insights on navigating the challenges of entrepreneurship.Join us as we sit down with Camilla in the heart of downtown Brooklyn, where she shares her story and her vision for the future of Nimbus. Where to find Camilla Opperman Morse: Personal InstagramNimbus InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterBooks Mentioned In This Episode:High Output Management by Andy GroveMeasure What Matters by John DoerrIn this episode, we cover:(04:47) The New Haven Pizza Debate(07:09) Camilla's background as a gymnast and its similarities with entrepreneurship(12:32) Camilla's career background before Nimbus(17:41) Overview of Nimbus(23:09) Things Camilla has deployed that have helped operators be more efficient(30:54 The specificities of operations within Nimbus(36:34) How Camilla is different as a leader from when she started(41:46) What makes Camilla really really angry(54:43) The benefits of scaling down

#46. Meet Bo Davis, the co-founder and CEO of MarginEdge, a cutting-edge back office technology tailored for restaurants, streamlining operations from accounting to POS systems and beyond, encompassing all facets of kitchen management.Despite dropping out of high school, Bo's insatiable thirst for knowledge propelled him to attain two master's degrees, one in finance and another in artificial intelligence from Northwestern University, showcasing his dedication to continuous learning.Prior to MarginEdge, Bo's entrepreneurial spirit led him to establish multiple successful ventures in both the restaurant and technology sectors. Notably, MarginEdge's commitment to fostering a positive workplace culture was recognized with a prestigious seventh-place ranking in Glassdoor's nationwide list of best places to work.Throughout the episode, Bo shares invaluable insights into building a thriving organizational culture, delving into the nuances of restaurant unit economics, exploring both the triumphs and challenges faced in the industry.Tune in to gain a deeper understanding of the restaurant industry's dynamics and entrepreneurial pursuits, accompanied by engaging discussions and practical advice. Enjoy the conversation and join the dialogue on the evolving landscape of entrepreneurship.Where to find Bo Davis: LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(05:13) Bo Davis' background(05:38) How being a parent has impacted the way Bo runs a company(16:03) The reasoning behind MarginEdge's strong company culture(23:29) The irony behind teammates being eager to share the pain(25:59) Separation agreements(33:27) What good restaurant economics look like today(37:56) How Bo handles mistakes(44:29) What makes Bo really really angry(49:48) Why people work at MarginEdge(51:47) Final thoughts from Bo

#45 In this episode, our host sits down with Jordan Boesch, the founder and CEO of 7shifts, a leading workforce management software catering to the restaurant industry. With over a decade of experience in revolutionizing team management, Jordan shares insights into the inception and growth of 7shifts. Having originally encountered the software while vetting it for Aurify Brands, Josh Sharkey emphasizes the genuine admiration for Jordan's leadership and the impactful solutions his company provides to over 50,000 restaurants.Delving into Jordan's background as a software engineer turned entrepreneur, the conversation explores the parallels between engineering and building a tech company, drawing intriguing comparisons to the culinary world. They discuss the importance of transitioning from hands-on involvement to empowering teams—a challenge both in software development and restaurant operations.Product development takes center stage as they delve into the nuances of user experience and adoption, highlighting Jordan's success in crafting a user-friendly platform tailored for restaurant operators. The discussion extends to the distinction between features and platforms, echoing Jordan's recent insights on the value proposition and scalability of each approach.Throughout the episode, Jordan's candid demeanor and no-nonsense approach make for an engaging and enlightening conversation. Join us as we unravel the journey of 7shifts and explore the evolving landscape of workforce management with Jordan Boesch. Tune in for an insightful dialogue that promises to inspire and inform, only on The meez Podcast!Where to find Jordan Boesch: LinkedInWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(05:13) MONTRÉAL EN LUMIÈRE(07:18) Jordan's Boesch's background(09:47) The benefits and the downside of being a technical co-founder versus someone that is not(23:00) Coding and how to get started learning how to code(28:27) Frameworks used in 7shifts to collect feedback(32:07) Capturing the qualitative piece for the end user(36:33) Knowing your own strengths (38:27) Using AI in 7shifts(44:55) Applying the 11 star experience to 7shifts(47:56) How Jordan is different today vs. 5 years ago(51:45) Trusting your gut as a leader(56:50) The parallels behind what makes you the angriest and your personal values

#44. Join host Josh Sharkey as he catches up with Brandon Barton, CEO of Bite, a software technology company revolutionizing kiosks in the hospitality industry- particularly in QSR and fast-casual restaurants. Brandon and Josh, former colleagues at Tabla under Chef Floyd Cardoz, delve into their shared experiences in the hospitality sector and the evolution of restaurant technology.In this episode, Brandon shares insights into sales methodologies and customer-centric approaches, drawing from his extensive background in hospitality and sales. They discuss the future of kiosk technology, AI, and leadership- reflecting on how parenting influences professional growth and leadership styles.From navigating the challenges of running a venture-backed startup to raising capital, Brandon and Josh share candid stories and valuable lessons learned along the way. Whether you're interested in Restaurant technology, hospitality, or leadership, this conversation offers a unique glimpse into the dynamic world of startups and the future of dining experiences.Where to find Brandon Barton: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(03:48) Brandon's start in the hospitality industry(08:17) Cornell and Brandon's realization to transition out of Engineering(15:58) Bite 101(20:45) AI and facial recognition(28:06) Hardware and its innovations(31:01) Brandon's leadership style as CEO of Bite(42:58) The parallels between parenting and leadership(48:08) Venture backed startups and raising capital(1:00:17) What Brandon is excited to see for the future of the industry

#43. Chef Evan Hennessey is one of those chefs who is extremely passionate and devoted to not only moving the culinary industry forward, but also supporting up and coming chefs. Chef Hennessey is an award winning chef, 3 time Chopped Champion, and James Beard semifinalist who graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since cooked alongside some of the best chef’s in the country including Chef Charlie Palmer and Thomas Keller, and is now the Chef Owner at The Living Room and Stages At One Washington in Dover, New Hampshire. In this episode, Chef Hennessey shares his passion for advancing the culinary industry and supporting emerging talents.Josh and Chef Hennessey discuss his "Staging At Stages" program, where chefs have the opportunity to experience an apprenticeship unlike any other. Forget peeling potatoes or cleaning mushrooms for days—participants work side by side with Evan for five days, cooking everything together. The culmination? A meal of their inspiration, with 50 percent of the proceeds shared with the aspiring chef.In this intimate conversation, our host and Chef discuss Evan's approach to hiring, training, and navigating kitchen mishaps as well as how he seamlessly integrates guests and the team into the dining experience at Stages and The Living Room.Where to find Evan Hennessey: InstagramLinkedIn**CLICK HERE TO APPLY FOR STAGING AT STAGES**Where to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads**Read about  The A Method For Hiring**In this episode, we cover:(03:50) Why Evan chose to come back to New Hampshire/the lifestyle of people in New Hampshire(09:11) The variety of mushrooms found in forests outside of houses in Upstate New York and New Hampshire(11:26) Culinary maturity(16:13) All about The Living Room and Stages(19:13) The history of staging and how Evan is innovating it with Staging at Stages(36:56) How Evan thinks about hiring a team(45:09) How Evan balances providing like autonomy of thought in the execution of the food with his team(50:27) Why people work at Living Room and Stages(56:25) How to apply for the staging program(58:54) Where Evan will be in 5-10 years

#42. In this episode, our listeners are in for a treat as we host a special guest on the show. Introducing Jimmy Kunz, the son of the late, great, world-renowned Chef Gray Kunz. For those deeply rooted in the culinary world, Gray's influence is immeasurable, and he has been a significant mentor to many, including our host, Josh Sharkey.Jimmy has successfully built a remarkable business around one of the world's most coveted ingredients – truffles.Jimmy began making truffle butter as a holiday gift for friends and family before he was inspired to take his passion to the next level by officially becoming The Truffleist. Like a modern-day version of the street cart vendors who walked a young New York City, Jimmy started hand-delivering the product to his early customers, personally navigating the City streets by Vespa. Since launching the company with that flagship truffle butter in 2013, The Truffleist now offers a growing selection of distinct truffle products and hosts a wildly successful seasonal market: Cheesesteaks by The Truffleist. The Truffleist products are available at pop-up markets, specialty shops, online, and up and down the East Coast on the shelves of Whole Foods. They are also honored to be featured in the dishes of some of New York’s most visionary andcelebrated chefs.This season, the podcast delves into a theme close to the host's heart – the impact chefs and hospitality professionals have on their children. As a father of two, our host is intrigued by the dynamics of children entering the hospitality world. Jimmy shares his unique perspective of growing up with a culinary legend as a father.In this episode, listeners will explore the intricacies of Jimmy's business, The Truffleist, and delve into his innovative cheesesteak concept. The conversation is sprinkled with anecdotes about Chef Kunz, including a surprise from Lespinasse that promises to captivate – watch the video to discover the details!Where to find Jimmy Kunz: InstagramLinkedInWhere to find The Truffleist:WebsiteInstagramLinkedInFacebookWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe UploadsIn this episode, we cover:(03:29) What it was like growing up with Chef Gray Kunz as Jimmy's dad(07:39) Chef Kunz's high standard of cleanliness and how it translated to his home(14:23) How The Truffleist Started(22:58) Other Truffleist products and the importance of sourcing high quality ingredients(26:13) Sourcing mushrooms for a CPG company(28:41) The controversy behind truffle oil(33:35) Holiday markets and truffle cheesesteaks(41:28) The Truffleist in airports(44:41) How Chef Kunz's idea of excellence has shaped Jimmy's idea of excellence in his company(46:18) Digitizing Lespinasse Menu Repertoire Volume 1 and 2

#41. Welcome to the first episode of season two of The meez Podcast! We are excited to introduce our first guest, JJ Johnson. JJ  is a James Beard Award-winning chef, TV Personality, and Author best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. He has been featured on multiple television shows, and has his television show called 'Just Eats with Chef JJ’ on CLEO TV. Chef JJ's cookbook with Danica Novgorodof, "The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table," was listed as one of New York Times Best Cookbooks in 2023. Chef JJ’s signature cooking style combines culturally relevant ingredients and classical techniques with a global point of view.At FIELDTRIP, his made-to-order rice bowl shop that debuted in 2019, Chef JJhighlights rice as a hero ingredient and showcases it in recipes sourced from around theworld. As one of the only fast-casual restaurants on Esquire’s “America’s Best NewRestaurants” list in 2020, FIELDTRIP utilizes sustainable ingredients and ethicallysourced vegetables and proteins, creating a flavorful and diverse dining experience.The brand’s motto, "Rice is Culture,” was born out of Chef JJ’s belief that rice is theuniversal ingredient that connects us all and can be found at the center of the table inalmost every community.In this episode, JJ and CEO of meez, Josh Sharkey, talk a lot about the restaurant, the story behind the dishes, different kinds of rice, and how JJ is overcoming some of the challenges of scaling FieldTrip to multiple locations. They also discuss how becoming a parent can make you a better leader, and thinking about how Josh and JJ's kids getting into the food business makes them feel. We hope you enjoy the show!  Where to find JJ Johnson: WebsiteInstagramLinkedInFacebookTwitterWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**: Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe UploadsIn this episode, we cover:(03:30) Puerto Rican ingredients and the headache to try and order them in the states(04:52) All about FieldTrip(07:10) The varieties of rice featured on the menu(07:59) JJ's goal of identifying rice farmers(09:42) The beauty of a simple menu(11:50) The ins and outs of properly cooking rice(17:35) Lessons learned from scaling FieldTrip(22:03) How FieldTrip is about empowering its employees(31:04) How parenting influences leadership(40:12) Crunchy rice in different cultures(44:26) What five years from now looks like for JJ(45:51) Auditing personal growth

#40. As we close out season one, The meez Podcast welcomes Chef David Santos. Growing up as a first generation Portuguese American, Dave was immersed in every aspect of food since a young age. He started his culinary career as a 2001 graduate of Johnson & Wales University. He then traveled throughout Europe and South America, soaking up the culinary heritage of the visited countries and their cuisines rooted in peak quality seasonal ingredients. Santos later worked at acclaimed restaurants like Per Se and Bouley (where he met meez CEO, Josh Sharkey) as well as Nicholas and The Ryland Inn. By launching Um Segredo, a series of supper clubs hosted at his Roosevelt Island home, Santos established his own culinary voice and quickly developed a cult following. In 2012, he opened Louro in the West Village to much acclaim.In this episode, Josh Sharkey and Dave touch on the beauty and culture of Portuguese food, the excitement of opening and running his supper club series, Um Segredo, and his new and thriving restaurant, Foxface, which recently earned 3 stars in The New York Times. Josh and Dave end the episode by discussing the controversy of food critics, Dave's YouTube channel, and what's next in the pipeline for Dave and Foxface. Where to find Dave Santos: YoutubeWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(03:26) Dave's family and food background(12:14) Portuguese cuisine's influence on other cultures(18:51) Tinned Fish(21:25) Pastéis de Nata and recreating it in the States(30:41) Foxface and its origin(39:28) Um Segredo and who should and shouldn't host professional Supper Clubs(46:33) Lessons learned from cooking that influence Dave today(22:03) How bad experiences can teach you the greatest lessons(1:05:16) Food critics and their place in the culinary industry

#39. We had the privilege of entering the world of a true craftsman: Geoff Feder of Feder Knives. Based in Peekskill, New York, Geoff's journey from sculptor to cook to bladesmith is a story of artistry and passion.Geoff began his career as a sculptor and woodworker.  He went to culinary school and  started working for Charlie Palmer as a project manager, sculptor, and chef. He soon met Tony Aiazzi, and together they created Feder Knives.In this episode, host Josh Sharkey and Geoff get into the nuances of knife making, from the forging to the hardening of steel, while also exploring Geoff's voice in the podcast world. With two successful shows, Knife Talk and The Full Blast, Geoff shares his insights on the artist's journey, discussing the importance of passion, the drive behind creativity, and the pursuit of fulfillment.The conversation with Geoff was not just about knife making; it was about the essence of being an artist and the entrepreneurial spirit that is driven by compulsion rather than choice. Geoff's opinions on artistry and the need for purpose and validation resonate with anyone who has felt the irresistible pull of their craft.Where to find Geoff Feder: LinkedInWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:30) Geoff's upbringing as a winemaker's son(03:50) Why Geoff decided to go to culinary school(04:25) Working for Charlie Palmer and creating an un-stealable table(08:40) Geoff's transition into blacksmithing and bladesmithing(11:03) Basic composition of a knife(12:42) What makes a really good knife(19:37) The two main styles of knife making(22:03) The intricacies of Damascus(26:20) Handcrafted vs. commoditized knife making(29:47) Knife making and problem solving(33:50) More about Geoff's two podcasts(37:36) Artists and gaining validation(38:58) Artistry and compulsion

#38. Few stories are as compelling as that of Chef Joey Sergentakis . After a decade abroad, Joey has returned to the U.S., bringing with him a wealth of international experience from some of the most prestigious kitchens around the globe.As the corporate executive chef for CE LA VI, he led restaurants in Hong Kong, Singapore, Sri Lanka, Kuala Lumpur, Shanghai, Taipei, Tokyo, and Dubai. Before this venture, Joey honed his skills with the SWIRE Group and under the tutelage of Chef Gray Kunz in Hong Kong, leaving an indelible mark on the dining scene. His time with Philippe Rochat in Switzerland and at Restaurant Daniel with Chef Daniel Boulud in New York only further solidified his exceptional pedigree.Now, back in his home state of New Jersey, Joey is making waves with his new ventures, Boschetto and Allendale Social, where he's taking a fresh turn towards casual Italian cuisine—a stark contrast to his previous focus on Southeast Asian flavors.In a recent conversation, we delved into reminiscences about the past, the profound influence of Chef Gray, and the exciting direction of Joey's culinary artistry. It's a testament to the dynamic and ever-evolving nature of the culinary world, and a reminder of how shared experiences, even from afar, can shape a chef's unique path.Where to find Joey Sergentakis: LinkedInFacebookInstagramWhere to find host Josh Sharkey:InstagramLinkedIn*Special Shoutout to Warung Rie Rie mentioned by Josh Sharkey in this episode.In this episode, we cover:(02:41) Background on Joey Sergentakis(08:59) Joey's experience moving out of the U.S.(09:40) Joey's inspiration for being a chef(15:45) Differences and similarities between kitchens in the U.S. and kitchens across the world(17:33) Cafe Gray Deluxe(21:45) Mr. and Mrs. Fox(24:07) Joey's experience in Singapore and CE LA VI(38:24) Boschetto and Allendale Social(49:59) Working with Gray Kunz and Joey and Josh's biggest takeaways

#37. Tommy Gordon, the General Manager of the Great Lakes Central Division at Gordon Food Service (GFS), is a key figure in the largest and oldest division of the company. GFS, the largest privately owned wholesale food service distributor in North America, boasts over 20,000 employees and an annual revenue exceeding 16 billion dollars. With a rich history spanning 125 years since its founding in 1897, GFS is now managed by over five generations of families.Tommy formerly served as the North American Director of  Digital Products and Services at GFS. Tommy's new role is responsible for overseeing operations in the Great Lakes Central Division, which plays a pivotal role in GFS's extensive network. The company serves over 115,000 customers with a remarkable 19,000 deliveries on any given day. GFS also maintains 175 storefronts across the country, providing easy access for customers to purchase their products directly.In this episode of The meez Podcast, Tommy delves into GFS's unique approach, discussing the company's strategy, perspective on technology, and its ability to operate and innovate with agility despite its size. One notable aspect of GFS that stands out is its unwavering focus on the customer, a culture that has been cultivated over the years. The company's obsession with prioritizing customers above all else has not only led to business success but has also fostered a positive and loyal team culture among its workforce.Where to find Tommy Gordon: LinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:18) Tommy Gordon's background(05:52) Tommy's start in non-profits(07:37) Gordon Food Service's start(14:09) War Room Mentality(17:05) The culture at GFS(23:13) GFS customer diversity(25:44) Serving commercial vs. non commercial customers(27:11) GFS storefronts(32:59) How GFS thinks about competition(47:48) GFS Partnerships(56:15) Final thoughts from Tommy