Afleveringen
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#87. In this episode, we sit down with Michel Falcon, restaurateur, author, and keynote speaker, to explore his journey from launching the first Brasa location to building a brand synonymous with Peruvian flavor and excellence. Michel shares insights from his early days opening store number one, securing his first investor, and considering private equity funding.
Drawing from his time at 1-800-GOT-JUNK?, Michel reveals how principles like Talent Density and the Traffic Light Model shape his approach to scaling Brasa and developing a winning team culture. We also dive into Brasa's unique hotline, and the secrets of Peruvian cuisine
Finally, Michel opens up about the questions he wishes people would ask more often and discusses his book, a must-read for anyone in hospitality.
Where to find Michel Falcon:
WebsiteInstagramLinkedInFacebookTwitterWhere to find Brasa
WebsiteInstagramTwitterWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:50): What it was like opening store number one
(06:46): Thinking about PE money
(09:25): Michel's first investor
(16:42): Michel's experience working at 1-800-GOT-JUNK?
(20:01): Talent Density
(26:02): The Traffic Light Model
(32:18): Brasa's Hotline
(39:33): What people don't know about Peruvian food
(42:26): Going down the high protein rabbit hole
(47:31): Questions Michel wished he would get more often
(49:47): Michel's book -
#86. What does it take to revolutionize fries and rethink fast-casual food? Jesse Konig, Co-Founder of Swizzler and Jesse & Ben’s Fries, joins us on this episode to share his journey of turning a simple side dish into a product with purpose.
Jesse dives into the origins of their signature house-cut style fries and walks us through the typical process of making frozen fries. He discusses the surprising and unwanted ingredients often found in food and how he and Ben are challenging that with their clean, thoughtfully sourced recipes.
We also explore the unique cost structure behind Swizzler’s operations and hear Jesse’s vision for the future of fast food.
Tune in for an inspiring conversation about innovation, quality, and creating a food system we can all feel good about.
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Where to find Jesse Konig:Where to find Jesse and Ben's
WebsiteInstagramWhere to find Swizzler
WebsiteInstagramLinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:00): The creation of the frozen fry
(13:09): How frozen fries are typically made
(19:22): Finding unwanted ingredients in food
(32:00): Jesse and Ben's ingredients
(41:00): Swizzler and it's COGS
(45:21): What does 10 years in the future look like for Jesse? -
Zijn er afleveringen die ontbreken?
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#85. In this episode of The meez Podcast, Keith Weaver shares his remarkable journey from Los Angeles to Shelbyville, Tennessee, and the role he’s played in shaping the legacy of Uncle Nearest Whiskey and longest bar in the world, Humble Baron.
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Keith dives into the creation of this iconic brand and explains what sets Tennessee whiskey apart from others, providing fascinating insights into the world of spirits. He also discusses his personal move to Shelbyville and his passion for giving back to the community through projects like The Humble Baron and Classic Hops Brewery. Finally, Keith reflects on his ultimate goal: building up the Shelbyville community and leaving a lasting impact.
This episode is a must-listen for anyone interested in whiskey, entrepreneurship, and community development.
Where to find Keith Weaver:Where to find Uncle Nearest Whiskey
WebsiteInstagramLinkedInWhere to find Humble Baron Bar
WebsiteInstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(01:46): Keith's background
(05:56): The creation of Uncle Nearest Whiskey
(11:15): What makes Tennessee whiskey different than other whiskeys?
(23:17): Moving from LA to Shelbyville, Tennessee
(29:12): The Humble Baron
(40:56): Classic Hops Brewery
(44:06): Keith's goal of building up the Shelbyville community -
#84. On this episode of The meez Podcast, Josh Sharkey is joined by Emmy award-winning filmmaker, author, and burger historian George Motz. Known for his documentary "Hamburger America" and the accompanying guidebook, George shares how his fascination with burgers began and discusses the rise and fall of their popularity in America. They dive into some of the country’s most unique, lesser-known burgers and explore the origins of the iconic sandwich.
WebsiteInstagramLinkedIn
George also talks about his restaurant, Hamburger America, and its collaboration with the Schnipper brothers, as well as their innovative limited-time offerings. This episode is packed with insights into George’s journey and passion for burgers, filmmaking, and more!
Where to find George Motz:Where to find Hamburger America
WebsiteInstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(01:57): How George got into burgers
(04:47): The rise and fall of the burger's popularity
(09:25): Unique burgers you've probably never heard of
(12:06): The burger's origin
(18:00): Hamburger America: The restaurant
(28:12): George's partnership with the Schnipper brothers
(32:37): Hamburger America's LTO's
(37:54): George's thoughts on scaling Hamburger America
(39:27): What else takes up George's time
(42:08): The Smashua -
#83. In this episode of The meez Podcast, Josh Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales of the Cocktail awards and World’s 50 Best Bars titles. They also discuss the challenges of hiring in hospitality, what it takes to lead a successful team, and how to maintain authenticity while expanding into new cities.
Beyond the operational side, Jack opens up about his passion for contemporary Irish culture and how he’s reshaping the image of the Irish-American pub. From his expertise in cocktail development and Irish spirits to his commitment to philanthropy and mental health advocacy, Jack’s story is one of passion, purpose, and leadership. And, of course, no conversation with Jack McGarry would be complete without discussing what makes the perfect cocktail.
Tune in to hear how Jack’s journey from Belfast to New York has made The Dead Rabbit a global institution, and what’s next for this Irish pub as well as other brands as it expands across the U.S.
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Where to find Jack McGarry:Where to find The Dead Rabbit:
WebsiteNYC InstagramAustin InstagramLinkedInWhere to find The Irish Exit:
WebsiteInstagramLinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:18): What recently has been keeping Jack up at night
(06:38): How Jack maintains quality when scaling to new locations
(14:55): How Jack thinks about hiring
(35:01): What Jack has learned about hiring for the future
(40:12): What makes a great cocktail and what makes a great bartender?
(1:01:06): The Irish Exit and Celebrating Irish Culture
(1:05:53): What is clear ice?
(1:13:17): Next steps for Jack -
#82. In this episode of The meez Podcast, host Josh Sharkey is joined by Brian Stubbs, owner of Genuine Article Bookkeeping.
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Brian Stubbs is a proud native of Oklahoma and studied Accounting at the University of Oklahoma, where he witnessed some very lucky football being played. Brian later moved to Austin. Brian worked in restaurants in a diverse number of roles and soon realized he could use his degree to significantly help restaurants thrive. Thus, Genuine Article was born.
In this episode, Josh and Brian discuss Brian's restaurant experience and how it influenced his passion for helping restaurants, Accounting and finance in relation to restaurants, and how Genuine Article plays a part in boosting restaurant profitability.
Where to find Brian Stubbs:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(01:47): Brian's restaurant experience
(15:51): Accounting, finance, CPA taxes-- are they separated?
(27:58): Austin and it's dining population
(36:01): All about Genuine Article Bookkeeping
(56:06): Why EBITDA is so important
(1:04:52): Leveraging AI in Genuine Article
(1:12:06): Parting advice for businesses who want to be profitable -
#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan’s remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.
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With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he’s learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.
As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.
In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.
Where to find Chef Jonathan Benno:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(01:47): Where Jonathan first learned how to cook
(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants
(13:27): Italian cooking, does it need finesse or not?
(19:12): Four Twenty Five Park
(23:32): What Jonathan is most excited about
(27:10): How Jonathan has changed in the last decade
(42:21): Family meal
(46:04): What makes Jonathan angry
(50:31): What is next for Jonathan -
#80. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa’s exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather’s wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher’s World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.
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In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned three
stars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan’s West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan’s Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill.
Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development.
In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea.
Where to find Chef PJ Calapa:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:18): Bouley memories
(06:10): PJ's Texas Roots
(12:35): What makes great pasta
(14:47): Bouley's career path
(34:16): The effects of COVID on PJ
(39:22): The story of The Spaniard
(44:25): PJ's health journey
(50:35): Marea
(1:02:15): What is next for PJ
(1:04:19): Message to young chefs -
#79. In this episode of the meez Podcast, Josh Sharkey sits down with Melina Shannon-DiPietro, Executive Director of the MAD Foundation, to explore how MAD is transforming the hospitality industry through education, sustainability, and community-building. Melina, who has been at the helm of MAD since joining René Redzepi in Copenhagen, shares insights into how the organization is empowering chefs and food professionals to lead with purpose. From their groundbreaking MAD Academy programs, to MAD Mondays, To their incredible symposiums, Melina discusses how MAD is fostering a global network of food leaders committed to creating a more equitable and sustainable food system.
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They dive into MAD’s efforts to address environmental challenges by equipping hospitality professionals with the tools and knowledge to make impactful changes in their kitchens and communities. Tune in to hear how MAD is helping chefs not just cook, but change the world.
Where to find Melina Shannon-DiPietro:Where to find MAD
NewsletterInstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(01:17): Melina's background
(13:54): How MAD helps
(19:12): How NOMA is involved in MAD
(22:03): MAD's academic courses
(26:14): What Melina is excited about
(31:28): Memories of MAD's impact
(33:57): MAD Symposium & MAD Monday
(39:07): Melina's day to day
(41:39): MAD in the future
(44:24): What Josh is excited about regarding meez -
#78. 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 -
#77. 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 find—a car, away from the restaurant’s generators—this 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 -
#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 Philadelphia’s culinary renaissance.
Akin's latest project, Bastia, is set to open in Philadelphia’s Fishtown neighborhood. This new venture, a collaboration with Foyer Project, will transform Hotel Anna & Bel into a vibrant space, offering a leisurely café 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 family’s renowned restaurant, Fuji, in Cinnaminson, NJ, to becoming one of Philly’s 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 Jesse’s 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, Jesse’s story is as inspiring as it is mouthwatering. Whether you’re 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, Cooper’s 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 Jessica’s 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 company’s 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? - Laat meer zien
