Episodes
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#79. In this episode of The meez Podcast, host Josh Sharkey sits down with Basu Ratnam, founder of karma-infused restaurant group, INDAY. INDAY came to life while Basu was working in finance in New York City. As his career progressed, he felt increasingly disconnected from what he truly cared about. With lifelong memories of being around food and a mother who instilled the belief that food can nourish the mind, body, spirit, and community, he saw the potential of pursuing that idea through INDAY.
This conversation offers an insightful look into the challenges and rewards of scaling restaurants. Basu discusses his role as a founder, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and happiness.
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Where to find Basu Ratnam:Where to find INDAY
InstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(01:17): Basu's background at Brown and favorite Providence restaurants
(07:29): Basu's familial background and what his mom used to cook
(10:53): Why Basu decided to open a fast-casual Indian space
(16:04): The impetus for store number two
(21:55): Opening restaurants and stress management
(24:21): The why behind INDAY existing
(32:22): Infusing mindfulness into INDAY's culture
(34:57): Acquiring Beatnic
(43:10): What keeps Basu up at night
(47:34): What makes Basu angry -
#78. In this episode of The meez Podcast, host Josh Sharkey sits down with Chef Opie Crooks, a culinary talent and soon-to-be dad. Josh shares the story of how he first met Opie at an event in Washington, D.C., where Opie's graciousness and exceptional cooking left a lasting impression. Now based in Savannah, Georgia, Opie oversees culinary operations for FARM Hospitality Group, managing multiple concepts with his characteristic warmth and expertise.
Recorded from the quietest spot Opie could findâa car, away from the restaurantâs generatorsâthis conversation offers an insightful look into the challenges and rewards of growing a hospitality group. Opie discusses his role as a culinary director, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and innovation.
Join Josh and Opie as they catch up on life, leadership, and the journey that has brought Opie to this exciting moment, just before he embarks on the new adventure of fatherhood. Congratulations, Opie!
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Where to find Opie Crooks:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:45): Opie's background
(05:19): Culinary community in Savannah
(12:56): All about FARM Hospitality Group
(19:38): How Opie and his team continue to learn
(25:11): The value of culinary consistency
(31:50): How Opie and his wife Annie are preparing for their first child -
Episodes manquant?
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#76. On this episode of The meez Podcast, we sit down with Alice Cheng, founder and CEO of Culinary Agents, a groundbreaking platform connecting talent and businesses in the restaurant and hospitality industry. Alice shares her incredible journey from a role in IBM's mailroom to executive ranks on a global scale at the company.
After a decade-plus career climbing the corporate ladder at lightning speed, Alice made the bold decision to leave and launch her own start-up. Inspired by helping her friends in the restaurant world with resume writing and contract negotiations, she realized the industry lacked the online tools needed for finding jobs and hiring the right people for their restaurants.In 2012, Culinary Agents was born, a place for workers to easily discover and apply to great opportunities and an all in one hiring and recruiting solution for restaurants. Tune in to hear how Alice turned a personal problem into a pioneering solution that's reshaping the future of hospitality.
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Where to find Alice Cheng:Where to find Culinary Agents:
InstagramLinkedInTwitterTikTokWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(01:07): Alice's background
(08:46): What influenced Alice's determination and hard work
(14:21): Finding mentors and asking questions
(19:36): Culinary Agents 101
(24:14): How Culinary Agents has changed over the years
(29:33): The future of Culinary Agents
(31:56): What keeps Alice up at night
(33:30): Thoughts on hiring
(43:49): What makes Alice blood boiling mad -
#75. In this episode of The meez Podcast, we dive deep into the culinary world of Tyler Akin, founder of Form-Function Hospitality, and a celebrated chef and restaurateur who has left an indelible mark on the East Coast's dining scene. From his early days in Wilmington, Delaware, where he was inspired by his Southern grandmother's meticulous cooking, to his time at prestigious kitchens like minibar by José Andrés and Michelin-starred Komi, Akin's journey is anything but ordinary.
After leaving law school to follow his passion for food, Akin honed his craft under the mentorship of renowned chefs Johnny Monis and Michael Solomonov. His own ventures, including the acclaimed Stock in Fishtown and Res Ipsa Cafe, have garnered national recognition and cemented his reputation as a key figure in Philadelphiaâs culinary renaissance.
Akin's latest project, Bastia, is set to open in Philadelphiaâs Fishtown neighborhood. This new venture, a collaboration with Foyer Project, will transform Hotel Anna & Bel into a vibrant space, offering a leisurely cafĂ© experience by day and a coastal Mediterranean restaurant by night, drawing inspiration from the sun-drenched shores of Corsica and Sardinia.
As Form-Function Hospitality continues to expand with concepts like Bastia and the upcoming Caletta, Akin remains at the forefront of creating memorable dining experiences in historic spaces. Join us as we explore Tyler Akin's remarkable career, his passion for preserving culinary traditions, and the exciting new projects on the horizon.
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Where to find Tyler Akin:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(05:40): Tyler's Delaware roots
(10:09): How Tyler got into cooking
(17:57): The worst kitchen injury Tyler's seen
(23:21): All about Form and Function Hospitality
(30:28): Hotel Du Pont and Le Cavalier
(37:46): Batista Restaurant -
#74. In this episode of The meez Podcast, Josh Sharkey reconnects with Darleen Scherer, the founder of Black Sheep and a pioneering force in the specialty coffee world. With over 20 years of experience, Darleen has been at the helm of several successful coffee roasting companies, including Gorilla Coffee, Supercrown Coffee Roasters, and Taylor Lane Organic Coffee. Known as "The Godmother of New York Coffee," she has been recognized by The New York Times, Bon Appétit, Time Out, The Food Network, The Today Show, and The Wall Street Journal for her contributions to the industry.
Darleen brings a wealth of knowledge to the conversation, offering insights into coffee agriculture, the art of grading beans, and what it takes to brew an exceptional cup. Beyond coffee, she delves into her alter ego as a marketer, sharing lessons from her early career in NYC ad agencies. Now, with her consultancy, she helps coffee brands grow by meeting owners and executives where they are, leveraging her own successes and challenges in the industry.
Whether you're passionate about coffee or interested in brand building, this episode is a rich source of inspiration and expertise.
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Where to find Darleen Scherer:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(05:40): Darleen's background
(09:41): How Darleen got into coffee
(15:09): The process of the bean to your cup
(26:02): Frozen coffee
(40:49): A typical margin or EBITDA of a coffee shop when it's successful
(56:06): Black Sheep and marketing on unique qualities -
#73. In this episode of The meez Podcast, we sit down with Chef Jesse Ito, the Chef and Co-Owner of Royal Sushi & Izakaya in Philadelphia. A first-generation Japanese Korean American and multiple James Beard nominee, Jesse shares his remarkable journey from growing up in his familyâs renowned restaurant, Fuji, in Cinnaminson, NJ, to becoming one of Phillyâs most celebrated chefs.
Jesse reflects on his early years learning the art of sushi from his father, Masaharu Ito, and the unique dynamic of now having his father work alongside him at his own restaurant. We explore how the traditional skills passed down from his parents have shaped his culinary approach and the challenges and joys that come with running a restaurant.
Beyond his culinary expertise, Jesse opens up about the role therapy has played in his life, and how he manages stress in the demanding world of restaurant ownership. This intimate conversation offers a glimpse into the life of a chef dedicated not only to his craft but also to his personal growth.
We also dive into the experience of dining at Jesseâs 8-seat sushi counter at Royal Sushi & Izakaya, where he meticulously prepares a 17-course omakase menu nightly. With exciting new ventures on the horizon, Jesseâs story is as inspiring as it is mouthwatering. Whether youâre a food lover or simply curious about the life of a top chef, this episode is a must-listen.
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Where to find Jesse Ito:Where to find Royal Izayaka:
InstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(05:40): When Jesse started learning sushi from his dad
(17:54): What makes a great Tamagoyaki and other cooking ingredient recommendations
(26:02): Jesse's preferences on uni
(32:43): How Jesse deals with the tension between classical and modern sushi styles
(42:12): The biggest misconception about sushi
(44:28): Jesse's sobriety journey
(51:53): What's next for Jesse -
#72. In this episode of The meez Podcast, host Josh Sharkey welcomes Will Guidara, a renowned figure in the culinary world. Will is the former co-owner of Eleven Madison Park, once ranked as the number one restaurant in the world. He recently co-produced the hit show "The Bear" and writes the fascinating newsletter "Pre-Meal," which draws inspiration from the daily pre-meal rituals at Eleven Madison Park.
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Will is also the author of the acclaimed book "Unreasonable Hospitality". The book delves into the concept of unreasonable hospitality and its application in various organizations, making it essential reading for anyone in business or customer-facing roles. Will's journey includes founding the consulting firm, Thank You, and co-founding The Welcome Conference, a platform for hospitality professionals to share insights and experiences.
Josh and Will share a long history, having worked together at the restaurant Tabla under Chef Floyd Cardoz over two decades ago. In this episode, they discuss a wide range of topics, including the power of journaling, leadership, management strategies, and the art of decision-making. They also touch on the challenges and joys of practicing unreasonable hospitality, even in unexpected ways.
This conversation offers a rare glimpse into Will's experiences and insights, making it a must-listen for anyone interested in hospitality, leadership, or personal growth. Tune in to hear more about Will Guidara's remarkable journey and the invaluable lessons he's learned along the way.
Where to find Will Guidara:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:35): Will Guidara's thoughts on daily journaling
(14:18): How Will recalls important moments from the past
(17:47): How Will's dad went above and beyond in parenting
(27:05): How parenting evolves into leadership
(29:39): The most important "unreasonable" thing that has happened to Will
(34:25): The 95/5 rule
(42:09): How to jumpstart a culture of Unreasonable Hospitality
(43:33): What's next for Will Guidara -
#71. In this episode of The meez Podcast, Josh Sharkey sits down with Drew Skolnik, a partner at KarpReilly, a prominent private growth equity firm known for its successful investments in the food and beverage industry. KarpReilly has invested in well-known brands such as Habit Burger Grill, Cooperâs Hawk, Made In, S&S and Spindrift.
The discussion delves into the intricacies of growth equity, exploring how it differs from venture capital, what firms like KarpReilly look for when investing in restaurants and food brands, and the typical scale at which they get involved. With insights from Drew, listeners will gain an understanding of the common indicators of success that these investors seek, the duration of their investments, and the due diligence process. This episode offers a deep dive into the role of growth equity in helping restaurants and food brands scale and succeed.
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Where to find Drew Skolnik:Where to find KarpReilly:
LinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:35): Drew's background
(04:32): Why Drew and KarpReilly (KR) invest in restaurants and food
(15:52): At what stage does KR get involved?
(22:16): Ways in which KR assesses a team's quality
(27:03): What Drew looks for in ownership stakes
(33:55): How long KR holds investment for
(39:01): What Drew is interested in regarding the food space
(46:37): What Drew is interested in outside his portfolio -
#70. Join host Josh Sharkey as he welcomes an old friend and pioneering entrepreneur, Alex Beltrani, the founder and CEO of Tattle, to the show. In this engaging episode, Josh and Alex dive into the story of Tattle, a revolutionary tech company that digitizes the customer feedback experience for restaurants.
Alex shares his journey from the inception of Tattle to its impressive growth, providing insights into how his platform quantifies and drives restaurant success by analyzing customer feedback on service, quality, and consistency. With clients ranging from Chili's and Mod Pizza to Hooters and Dave's Hot Chicken, Tattle's impact on the industry is undeniable.
Tune in for an inspiring conversation as Josh and Alex reminisce about their early collaborations, discuss the importance of metrics and results, and explore the future of restaurant success through innovative technology. This episode is a must-listen for anyone interested in entrepreneurship, restaurant management, and the power of data-driven decision-making.
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Where to find Alex Beltrani:Where to find Tattle:
LinkedInInstagramTwitterFacebookYouTubeWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(05:11): Where Alex's passion for helping others comes from
(13:56): How the definition of "the grind" has changed for Alex
(19:43): Raising capital
(22:12): Where Alex spends most of his time at Tattle
(27:24): Being a founder: Addiction? Or passion?
(39:09): Tattle 101
(1:02:08): Reminiscing on Tattle's launch party at Bark -
#69. Join host Josh Sharkey on today's meez Podcast as he delves into the world of barbeque with Jessica Bograd, the Senior Director of Culinary for City Barbeque. Jessica is not only an incredible chef but also runs an exceptional operation at City Barbeque. Before her tenure at City Barbeque, Jessica was deeply involved in R&D, creating menu items for well-known brands like Popeyes, Chick-fil-A, TGI Fridays, Inspire Brands, and Focus Brands.
In this episode, we explore Jessicaâs extensive experience in R&D at scale, highlighting her insights and expertise. Discover the fascinating world of food competitions, where Jessica has been a fierce competitor since a young age, excelling in sandwich and barbeque contests with her dedicated team.
The conversation takes a deep dive into the intricacies of barbeque, including the training and culture at City Barbeque. Jessica shares how they educate their team on different styles, smoking processes, and safety protocols, fostering a culture of learning and growth. The companyâs commitment to excellence has earned them a spot in the top 100 fast-casual movers and shakers.
Tune in to hear Jessica's inspiring journey and gain a new appreciation for the art and science of barbeque at scale. This episode is a must-listen for barbeque enthusiasts and culinary professionals alike.
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Where to find Jessica Bograd:Where to find City Barbeque
LinkedInInstagramTwitterFacebookPinterestWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:28): Jessica's background
(04:35): Jessica's passion for competing
(10:13): How Jessica defines barbeque
(19:25): Wood preference for smoking
(23:23): Jess's experience in the R&D world
(36:56): A day in the life of Jess at City Barbeque
(42:16): Upward mobility options for City Barbeque employees
(47:25): The hardest and best part of Jess's job
(50:16): What Jess is looking forward to for the future of City Barbeque -
#68. In this episode of The meez Podcast, host Josh Sharkey sits down with Matt Wampler, co-founder and CEO of ClearCOGS, one of the rising stars in the food tech industry. Josh and Matt delve into the fascinating world of predictive analytics, AI, and machine learning in the food sector.
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ClearCOGS is revolutionizing the way large-scale organizations forecast sales and manage food prep. By leveraging advanced technologies, ClearCOGS provides daily insights that help businesses like Jimmy John's reduce waste and optimize operations. Josh and Matt explore the practical applications of these technologies and discuss how they make it easy for companies to access vital information.
The conversation also delves into Matt's background in the franchise world, where he managed multiple Jimmy John's locations. Matt shares his experiences of starting from scratch in a franchise, the resources available, and the unique challenges and advantages of having established processes in place.
Listeners will gain insights into Matt's journey from franchise management to co-founding ClearCOGS and learn about the company's mission to minimize food waste. This episode offers valuable perspectives on building a tech-driven company in the food industry and the impact of innovative solutions on sustainability.
Tune in to hear Josh and Matt's engaging discussion and discover how ClearCOGS is paving the way for smarter food management. Enjoy the episode!
Where to find Matt Wampler:Where to find ClearCOGS
LinkedInInstagramTwitterFacebookWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:58): Owning a Jimmy John's franchise
(12:39): All about systems
(15:21): In the people business
(20:14): ClearCOGS 101
(35:11): Using AI for ClearCOGS
(39:28): How Matt met Osa
(51:31): What's next for meez?
(59:18): Matt's two questions for Josh
(1:05:53): What makes Matt really angry? -
#67. In this special episode of The meez Podcast, listeners are treated to a captivating talk given at the Institute of Culinary Education (ICE) in New York City between Brian Konopka, Director of Strategic Operations Dean of Restaurant & Culinary Management, and Josh Sharkey, Founder and CEO of meez.
Addressing a business class with a culinary focus, Josh and Brian engage with a dynamic group of students and faculty, discussing the journey of entrepreneurship, the challenges faced along the way, and the experience of building and scaling restaurants and a food tech company.
The episode delves deep into topics such as recipes, food costing, menu engineering, and, of course, meez. The students' enthusiasm and curiosity were truly inspiring, offering a hopeful glimpse into the future of the culinary industry. Tune in to share in the insightful and inspiring conversation.
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Where to find ICE:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:50): Josh Sharkey's early career
(07:16): How and when meez was created
(12:00): Menu engineering 101
(20:18): Gathering the recipe data for meez
(26:32): How AI is changing the industry
(33:33): Why grandma's recipe just tastes better
(36:11): Balancing work and life -
đ Welcome to The meez Network đ
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As hospitality professionals, your time is invaluable. Thatâs why we're thrilled to announce the launch of The meez Network, a curated content hub designed to bring all the hospitality industry insights you need into one convenient place.
đ Our Journey: Inspired by the enthusiastic feedback from their podcasts and the industry's call for a centralized resource, Andrew Friedman (Author/Host of Andrew Talks to Chefs) and Josh Sharkey (Founder/CEO of meez and host of The meez Podcast) have combined their acclaimed podcasts into The meez Networkâs premiere collection of top-tier hospitality content.
đïž Our Edge: The meez Network meticulously curates essential industry content, saving hospitality professionals the hassle of sorting through endless sources. We spotlight the best podcasts and information to ensure your valuable time is well spent.
đŹ Our Purpose: We aim to create a community where hospitality professionals can learn from one another, share their stories, and connect over shared experiences and lessons. Whether youâre a chef, restaurateur, mixologist, or simply passionate about hospitality, The meez Network is here to support and inspire you.
đ€Our Collaborators: Our initial podcast lineup includes Andrew Talks to Chefs (Hosted by Andrew), The meez Podcast (Hosted by Josh Sharkey), Industry Only at The Cheese Store (Hosted by Co-Owners Dominick DiBartolomeo and Andy Wang), Restaurant Unstoppable Podcast (Hosted by Eric Cacciatore), and The Simmer (Hosted by Kristen Hawley of Expedite and Brandon Barton of Bite).
đ Join Us: Subscribe now on Apple Podcasts, Spotify, or Stitcher to stay updated with our latest episodes.
Where to find Andrew Talks to Chefs:Where to find Restaurant Unstoppable:
WebsiteInstagramWhere to find The Simmer:
WebsiteInstagramWhere to find Industry Only At The Cheese Store:
WebsiteInstagramWhere to find The meez Podcast
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#66. In this special episode of The meez Podcast, host Josh Sharkey welcomes Patrick Lightbody and Henry Shapiro, founders of the revolutionary app, Reclaim.ai. Unlike the typical focus on the restaurant and hospitality industry, this episode dives into the realm of digital hospitality, exploring how Reclaim exemplifies excellence in this space.
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Patrick and Henry share insights into the creation and impact of Reclaim, an app designed to optimize work habits by intelligently managing calendar events. They discuss the transformative power of Reclaim, explaining how it helps users prioritize essential activities like strategy sessions and exercise, ensuring a balanced and productive schedule.
Listeners will gain valuable knowledge about product development as Patrick and Henry discuss their approach to building Reclaim, including how they prioritize features, gather and synthesize customer feedback, and stay grounded while planning for the future. This episode offers a unique perspective on technology and product innovation, providing lessons that extend beyond the restaurant industry.
Tune in to learn from Patrick and Henry's experiences and discover how principles of great product development can be applied to any field.
Where to find Henry Shapiro:Where to find Patrick Lightbody:
LinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(06:05): Why Reclaim was built
(13:01): Reclaim.ai 101
(22:19): Henry and Patrick's thoughts on alternative checklists & tasks
(29:23): What to think about when building great product
(51:13): Problems that Reclaim.ai aspires to fix
(1:02:14): Reclaim's future vision -
#65. In this episode of The meez Podcast, host Josh Sharkey catches up with old friends who are also amazing chefs and restaurateurs. The guests are Jess Maher and Todd Duplechan, a dynamic duo Josh has known for nearly two decades. Their paths first crossed while working together at Bouley and Danube in New York City, and they've remained close ever since.
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Listeners will hear them reminisce about their time at renowned restaurants like Bouley, Danube, Gray Kunzâs establishments, and Tabla with Floyd Cardoz. They dive into Jess and Todd's journey to Austin, where they opened their celebrated restaurant, Lenoir. The conversation covers the evolution of the Austin dining scene, the operation of their restaurant, and the challenges and rewards of running a business as a married couple with children.
Josh, Jess, and Todd also touch on their future ventures and how they've adapted to changes in the industry over the years. This episode is filled with insights, laughter, and the warmth of reconnecting with good friends. If you're ever in Austin, a visit to Lenoir is highly recommendedâit's truly amazing.
Tune in for an engaging episode that highlights the intersection of friendship, food, and the dynamic world of the restaurant industry.
Where to find Todd Duplechan:Where to find Jess Maher:
LinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:43): Reminiscing all the Austin guests on The meez Podcast
(04:27): How Jess and Todd met & family meals
(17:29): The backstory of Lenoir
(25:57): What makes an Austin diner different than a NYC diner
(28:42): How Jess & Todd describe the food at Lenoir
(37:05): Lenoir's CSR program
(48:02): What it's like working together as a couple
(53:36): When to introduce work to kids
(58:25): Being a mom and a business owner
(1:02:43): Other upcoming projects -
#64. In this episode of the meez Podcast, host Josh Sharkey welcomes Ellen Yin, the esteemed founder and co-owner of High Street Hospitality Group. Ellen has garnered acclaim for her work, including being honored with the Outstanding Restaurateur Award by the James Beard Foundation. She also serves on the board of Open Table (among many other boards) and is the co-chair of the Sisterly Love Coalition, an organization dedicated to empowering women in the Philadelphia hospitality industry.
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Josh and Ellen dive into her decades of experience running High Street Hospitality Group, discussing the challenges and successes she has encountered along the way. Despite not being a chef herself, Ellen has a clear vision for her business and has successfully collaborated with numerous talented chefs. The conversation explores how Ellen balances the creative vision of her chefs with her business objectives, offering valuable insights into her hiring process and leadership style.
Tune in for an engaging discussion filled with industry wisdom, stories of resilience, and Ellen's inspiring journey in the world of hospitality.
Where to find Ellen Yin:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:11): Ellen's thoughts on awards
(04:44): High Street Hospitality's new growth
(07:24): How Ellen is adapting to opening restaurants in different cities
(10:12): Community involvement in new cities
(14:20): Pros and cons of being a restaurateur and not a chef
(26:55): How Ellen measures team growth and happiness
(32:21): The uniqueness of the Philly restaurant scene
(40:21): Today's cost of food and service charges
(46:26): Sisterly Love Collective and The Wonton Project -
#63. In the latest episode of The meez Podcast, we're sitting down with Tracy and Arjav, the dynamic duo behind Birdie's, a cherished eatery in Austin, Texas. Not only are they partners in life, having met and fallen in love in the bustling New York restaurant scene, but they've also ventured into the world of business together, creating a dining experience that's both successful and beloved.
Their journey began over shared Negronis and led to the opening of Birdie's, which has since become a testament to their hard work and dedication. Impressively, they managed to pay back their investors within just 7 to 9 months of opening, a feat that speaks volumes about their commitment and the restaurant's instant appeal.
Tracy, recently nominated for Best Chef Texas by the James Beard Foundation, has a rich history of working in prestigious restaurants such as Del Posto and Blue Hill. Together with Arjav, who curates an exceptional wine list, they've embraced a counter service model that emphasizes simplicity without sacrificing flavor.
In this episode, the power couple shares insights into their daily menu changes, their approach to maintaining consistency, and the recipes that have become staples. They also delve into the personal side of their lives, discussing the challenges and joys of balancing parenthood with running a restaurant.
The conversation extends to the vibrant Austin food scene and the business strategies that have contributed to their long-term success. Join us for a deep dive into the story of Birdie's, where simplicity meets sophistication, and discover why this restaurant is a must-visit on your next trip to Austin.
Tracy's InstagramTracy's LinkedIn
Where to find Tracy Malecheck-Ezekiel:Where to find Arjav Ezekiel
Arjav's InstagramArjav's LinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(06:16): Arjav and Tracy's background
(07:28): How and why Birdie's was created
(26:53): The couple's attempt at creating a more sustainable industry
(33:11): How raising margins will help with overall industry culture
(41:10): Separating self-worth from restaurant reviews
(46:16): How Tracy's mentors show up in her cooking
(52:28): How Tracy consistently changes the menu and maintains quality
(56:58): Arjav's opinion on wine enhancing the meal
(1:00:38): Being a parent and running a successful business -
#62. In this engaging episode of The meez Podcast, host Josh Sharkey sits down with his friend and accomplished entrepreneur, Jordan Silverman. Josh and Jordan delve into the journey that led Jordan from his role as VP of Customer Success at MarketMan to founding his innovative AI company, Starfish.
Jordan's LinkedInStarfish LinkedInStarfish InstagramStarfish TwitterStarfish TikTokStarfish Facebook
Jordan's impressive track record of going above and beyond to help others is a central theme in their discussion. Josh recounts how Jordan's willingness to share his expertise and offer support was invaluable during the early days of meez. This generosity foreshadowed Jordan's success, culminating in the launch of Starfish.
Starfish, an AI-driven platform, revolutionizes financial management by generating P&Ls with remarkable speed and precision, uncovering opportunities for margin improvement, and simplifying multi-location financial oversight. Josh and Jordan explore the impact of this technology on the restaurant industry and beyond, highlighting its potential to transform financial processes.
In a playful twist, Josh experiments with AI tools like ChatGPT and Meta AI during the conversation, creating some surprisingly impressive slogans and taglines for Starfish. This light-hearted segment underscores Jordan's enthusiasm for AI and its creative possibilities.
Join Josh and Jordan for a thought-provoking discussion about entrepreneurship, innovation, and the exciting advancements in AI that are shaping the future. Whether you're a tech enthusiast or a business professional, this episode offers valuable insights and plenty of inspiration.
Where to find Jordan Silverman:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(04:04): Jordan's start with Star TP
Relentless by Tim GroverThe Fountainhead by Ayn RandAtlas Shrugged by Ayn RandLiving with a Seal by Jesse Etzner
(07:28): How Josh and Jordan met
(14:10): What is customer success and how did Jordan start working in that field?
(18:55): Jordan's opinion on what the biggest change has been in the adoption of software for restaurant companies
(21:53): Starfish 101
(32:11): What Starfish is planning for the future
(34:36): Specific things Jordan finds exciting in AI
(40:14): Josh gives ChatGPT prompts to create slogans for Starfish
(43:22): What makes Jordan angry
Book Recomendations -
#61. In this episode of The meez Podcast, host Josh Sharkey welcomes Sam Bernstein, the founder of Table22. Table22 is a pioneering company designed to help restaurants generate incremental new revenue through subscriptions, including memberships, CPG products, and events.
Josh and Sam's paths first crossed at The Chef Conference in Philadelphia. Since then, their encounters have become frequent, most recently at the National Restaurant Association Show, where they connected at an event hosted by meez, Made In Cookware, and Fernet.
In this episode, Josh delves into Sam's entrepreneurial journey, discussing his impressive background as a Thiel Fellow and his early forays in real estate before founding Table22. Sam's passion and smart approach to supporting the restaurant industry shine through as he shares insights into the growth of Table22 and his vision for the future of restaurant revenue streams.Tune in to hear about Sam's innovative strategies, his dedication to the restaurant community, and the story behind Table22. Donât miss this engaging conversation packed with entrepreneurial wisdom and industry insights.
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Where to find Sam Bernstein:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:41): Sam's background
(15:17): Sam's learnings from receiving a Thiel Fellowship
(22:00): How Table22 works
(47:39): Sam's interpretation of the 11 star experience for Table22 -
#60. For this week's episode, we are thrilled to welcome chef Alon Shaya. Alon is a two-time James Beard Award winner, having earned accolades for Best Chef in the South and Best New Restaurant. He's also the author of the acclaimed book "Shaya," a book that traces the evolution of a cuisine and the transformative power of cooking throughout Alon's personal life and career.
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Alon has made significant strides in the culinary world. He is the chef-partner, and founder of Pomegranate Hospitality, a venture he started with his wife, Emily. Alon is deeply involved in philanthropy. One of his notable initiatives is Rescuing Recipes, inspired by a moving story from the Holocaust Museum about a Yugoslavian Jewish family and their preserved recipe book. Alon has been recreating these recipes and sharing them across the country with Steven Fenves.
Additionally, Alon co-founded the Shaya Barnett Foundation with Donna Barnett, contributing further to his legacy of giving back. In this episode, we delve into Alon's philanthropic efforts, his innovative approach to building a supportive and sustainable company culture at Pomegranate Hospitality, and his commitment to ensuring his team has access to health insurance and a safe working environment.
Join us as we explore the fascinating journey of Chef Alon Shaya, his impactful work beyond the kitchen, and the experiences that have shaped his remarkable career.
Where to find Alon Shaya:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:57): Alon's experience coming from Israel to Philadelphia
(09:09): Does suffering make for an entrepreneurial spirit?
(16:26): A Cookbook's purpose in the past vs. now
(21:18): How does Alon have time for fly fishing?
(27:54): How Alon manages the culture part of his business
(39:14): How core values manifest in day-to-day business
(51:14): Shaya Barnett Foundation - Montre plus
