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#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  

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

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

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

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

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