The meez Podcast

The meez Podcast

Por: Josh Sharkey
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.
121 episodios disponibles

Latest episodes of the podcast The meez Podcast

Innovation at goop kitchen with Chef Kim Floresca 09/12/2025
Giancarlo Pagani of Mother Wolf: Building Restaurants That Endure 18/11/2025
LIVE: LA Chef Conference 2025 with Suzanne Goin, Michael Mina, Amy Guittard, and Ryan Handel 04/11/2025
LIVE: Brigaid Summit 2025 with John Karangis of Shake Shack and Eric Bromberg of Blue Ribbon 21/10/2025
Blake Hudelson on How BoomPop is Transforming Event Planning 07/10/2025
Jesse Stein on Making AI Feel Human: The Future of Restaurant Customer Service 23/09/2025
Eli Feldman on How Restaurants Must Evolve to Survive 09/09/2025
Britney Ziegler on The Future of Hospitality Management 26/08/2025
Repost: Restaurant Unstoppable, 1169: Josh Sharkey, CEO of meez 12/08/2025
Shawn Aoki & Ryan Harris: Scaling Culinary Vision in Dubai’s Dynamic Food Scene 29/07/2025
Tilit: How Two Hospitality Veterans Built a Chef-First Apparel Brand 15/07/2025
Gavin Kaysen Reflects on His Friendship with Paul Bocuse and Coaching Team USA 01/07/2025
Dan Kluger on Mentorship, Flow State, and the True Cost of Great Food 17/06/2025
Shawn Gawle on Fostering Camaraderie in Demanding Environments 03/06/2025
Chad Brauze from Sweetgreen on Mastering Recipe Management and Culinary Innovation 27/05/2025
Fred Castellucci on Building Restaurant Success Through Family, Innovation, and Action 20/05/2025
Alex Sambvani on how Conversational AI is Transforming Restaurant Experiences 13/05/2025
Rachael Nemeth on Scalable Training Solutions for the Restaurant Workforce and Beyond 06/05/2025
Ben Pryor on Augmented Intuition 29/04/2025
Digital Hospitality Podcast: Food Cost & Recipe SAAS! How meez is Helping Restaurants Boost Profits & Cut Costs 22/04/2025
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