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Artwork for The meez Podcast

The meez Podcast

Josh Sharkey
Meez
Artificial Intelligence
Wonder
Independent Restaurants
Goop Kitchen
Menu Engineering
K-Shaped Economy
Animal Fat
Seed Oils
Danny Meyer
Charleston
Blue Apron
Group Purchasing Organization
Food Television
Grower Champagne
Noma
Boompop
Hospitality Industry
Hermetic AI
Nobu

Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.

PublishesWeeklyEpisodes162Founded4 years ago
Number of ListenersCategories
EntrepreneurshipArtsBusinessFood

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Latest Episodes

#150

Josh sits down with Ty Wilson, co-founder and CEO of Tab Commerce, the financial management platform built specifically for restaurants. Ty grew up in his parents’ restaurants in Canada, studied finance, spent a few years in investment banking ... more

YouTube

#149

Josh sits down with David Corts, CEO of Fresh Technology, the company behind Fresh KDS, now running in roughly 11,000 restaurant locations. David started his career in New York in the mid-90s as the first employee at @plan, met his wife of 25 y... more

YouTube

We're revisiting one of our favorite conversations from the meez Podcast archives. As The Chef Conference continues to bring together some of the brightest minds in hospitality, Mike Traud's insights on culinary education, community, and professional... more

Josh sits down with Sean Josephs, founder of Pinhook Bourbon and the new subscription-only Old Joseph's, for a conversation that traces two decades in restaurants and spirits. Sean didn't find the industry until he was 30, after five directionless ye... more

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Recent Guests

Ty Wilson
Co-founder and CEO of Tab Commerce with a background in restaurant operations and finance
Tab Commerce
Episode: Ty Wilson On The Hidden Spend Quietly Eating Restaurant Margins
Rosio Sanchez
Former head pastry chef at Noma and WD-50; proprietor in Copenhagen
Sanchez and Ijade Sanchez, Copenhagen
Episode: Revisiting Epic Conversations: Mike Traud on What to Expect For This Year’s Chef Conference in Philadelphia
Thomas Frebel
Partner at Noma and creative director at Noma Projects
Noma, Copenhagen
Episode: Revisiting Epic Conversations: Mike Traud on What to Expect For This Year’s Chef Conference in Philadelphia
Ryan Chettywardna
Cocktail expert, founder of a prominent bar concept, aka Mr. Lyan
Mr. Lyan Group
Episode: Revisiting Epic Conversations: Mike Traud on What to Expect For This Year’s Chef Conference in Philadelphia
Jason Anello
Former Chief Marketing Officer at a restaurant group and longtime partner in the Da Nico's project
Da Nico's (restaurant)
Episode: Janello On Red Sauce Joints, Chicken Parm, And What Makes Them Last
Kenny Warner
Head of Data Science and AI at Meez; co-founder of Fuse Us
Meez; Fuse Us
Episode: Kenny Warner on How AI Models Really Work, Why Clean Data Wins, and the Future of Restaurant AI
Cameron Mitchell
restaurateur, founder of Cameron Mitchell Restaurants
Cameron Mitchell Restaurants
Episode: From Dishwasher to Restaurant Empire: Cameron Mitchell on Loyalty and Culture
Thomas Buckley
Chef at Nobu, culinary director and corporate executive chef
Nobu
Episode: 28 years inside Nobu with Chef Thomas Buckley, why Nobu's legacy continues to grow, lasting relationships, and Thomas' $250 Grilled Cheese
Jenn Saesue
Co-founder of Fish Cheeks and Bangkok Supper Club
Fish Cheeks / Bangkok Supper Club
Episode: Jenn Saesue and Chat Suansilphong of Fish Cheeks, Bangkok Supper Club and now Bubs Bakery on Thai cuisine and how to actually make good gluten free baked goods

Host

Josh Sharkey
Host of The Meez Podcast and founder/CEO of Meez, a culinary OS for food professionals

Reviews

5.0 out of 5 stars from 81 ratings
  • Insightful and thought provoking.

    Listened to the recent episode about blackbird labs and immediately downloaded the app. As a chef, introduced to the meez app by a colleague, the accompanying podcast is great for hearing how the concepts have affected so many. Very entertaining.

    Apple Podcasts
    5
    Tobyjefe
    United States2 years ago
  • Inspiring

    A thoughtfully crafted lens into the culinary world from the voices that help shape it.

    Apple Podcasts
    5
    DanBasic
    United States3 years ago
  • Innovative, Interesting, and Important

    Every week’s episode is so intriguing and thoughtfully produced. As a former chef, The meez Podcast helps me stay connected to my community. I can’t wait for the next episode!

    -Emily

    Apple Podcasts
    5
    EBH466
    United States3 years ago
  • soigné

    An amazing look into one of americas most creative and tenacious chefs. This is the beginning of some great culinary tales. I would have loved to have this and Meez as an aspiring cook.

    Soigné!

    Apple Podcasts
    5
    contactbigjay
    United States4 years ago
  • For love the creativity, not just food

    Josh is an incredible host and hearing personal conversations about creativity, food, and passion has been a delight!

    Apple Podcasts
    5
    OfficialJasmineStar
    United States4 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Content is consistently helpful for operators seeking actionable ideas.
Listeners value candid conversations with top practitioners in hospitality and food tech.
The host builds genuine connections with guests, making episodes feel like industry conversations.
Shows depth on industry dynamics and operator realities.
Guests bring practical, business-focused insights rather thanpure hype.

Top Entrepreneurship Podcasts

Talking Points

Recent interactions between the hosts and their guests.

Ty Wilson On The Hidden Spend Quietly Eating Restaurant Margins
Q: What were they doing before they had Tab Commerce?
Wilson says restaurants often relied on an owner's card, shared cards, petty cash, or employee reimbursements. Those methods made spending hard to track in real time, difficult to control, and burdensome to reconcile.
Ty Wilson On The Hidden Spend Quietly Eating Restaurant Margins
Q: What is Tab Commerce today, why did you build it for restaurants, and how are restaurants using it?
Wilson describes Tab as a restaurant-focused financial management platform centered on business credit cards, virtual and physical cards, spending controls, accounting integrations, real-time transaction visibility, and automated expense coding. It helps restaurant teams manage and analyze spending across locations.
Janello On Red Sauce Joints, Chicken Parm, And What Makes Them Last
Q: Why did Italian-American cuisine become its own cuisine and export internationally?
Because Italian immigrants in the U.S. faced limited access to abundant, high-quality ingredients, they adapted by layering flavors and creating abundant, comfort-forward dishes that resonated with American tastes, which gradually propagated as a distinct Italian-American culinary identity.
Janello On Red Sauce Joints, Chicken Parm, And What Makes Them Last
Q: What defines a Red Sauce Joint beyond the menu items?
A Red Sauce Joint is defined by a practical parm presence on the menu, select antipasti, a signature dessert, and a storytelling element in the walls or ambiance that explains why those visuals exist; it's the theater and narrative that elevate the food.
Kenny Warner on How AI Models Really Work, Why Clean Data Wins, and the Future of Restaurant AI
Q: Can you explain what data science is and how it relates to AI?
Data science is the umbrella that includes machine learning and deep learning; it's about turning data into actionable insights. AI in practice relies on data science methods to train models, tune them, and apply them to real tasks like predicting costs or optimizing menus. The host and Kenny emphasize that the core is data quality, appropriate modeling choices, and thoughtful deployment, rather than chasing novelty for its own sake.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

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Frequently Asked Questions About The meez Podcast

What is The meez Podcast about and what kind of topics does it cover?

This show centers on high-profile food industry leaders and innovators, with a strong emphasis on restaurant entrepreneurship, technology, and operations. Episodes frequently explore scaling concepts, product development, and authentic hospitality experiences, often weaving in behind-the-scenes stories from renowned kitchens, supply chains, and brand-building endeavors. Noteworthy traits include candid discussions about profitability, labor, sobriety and wellness in the industry, and practical takes on leveraging AI, GPOs, and tech to run multi-unit concepts. The format often blends personal origin stories, tactical advice for operators, and reflections on culture, leadership, and collaboration, making it a compelling listen for hospitality... more

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How many listeners does The meez Podcast get?

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Which podcasts are similar to The meez Podcast?

These podcasts share a similar audience with The meez Podcast:

1. The Dave Chang Show
2. The Joe Rogan Experience
3. Recipe Club
4. Andrew Talks to Chefs
5. This Past Weekend w/ Theo Von

How many episodes of The meez Podcast are there?

The meez Podcast launched 4 years ago and published 162 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on The meez Podcast?

Recent guests on The meez Podcast include:

1. Ty Wilson
2. Rosio Sanchez
3. Thomas Frebel
4. Ryan Chettywardna
5. Jason Anello
6. Kenny Warner
7. Cameron Mitchell
8. Thomas Buckley

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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