The meez Podcast

#124Josh, Mike, and Matt sit down with Arjav Ezekiel, co-owner of Birdies and James Beard Award-winning beverage director, for a candid conversation about tipping, labor, and the future of restaurant models. Drawing from his time at Union Square Hospitality Group and his experience building Birdies, Arjav unpacks the intent behind Danny Meyer’s Hospitality Included movement and why it ultimately failed. The group debates whether tipping is fundamentally broken, the role of legislation versus operators in fixing it, and how economics—not just philosophy—determines what actually works in restaurants.The conversation then shifts to solutions, with Arjav sharing how Birdies was built from first principles to solve for labor while maintaining high-level hospitality. By blending counter service with fine dining elements, rethinking team structure, and redistributing tips, the restaurant has created a more sustainable model. The episode closes with a broader reflection on innovation in hospitality, the importance of mentorship and the dining room, and why restaurants may become one of the last meaningful spaces for human connection in an increasingly digital world.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Birdies: https://www.birdiesaustin.comArjav Ezekiel on Instagram: https://www.instagram.com/arjavezekiel/Arjav Ezekiel on LinkedIn: https://www.linkedin.com/in/arjav-ezekiel-a198aa72/Timestamps02:32 Introducing Arjav Ezekiel And Birdies05:40 The Debate Around Tips Included12:05 Was Hospitality Included Doomed To Fail?18:17 The Economics Behind Why It Didn’t Work22:07 Can Restaurants Fix Tipping Without Legislation?29:44 Why Labor Is The Core Problem In Restaurants35:20 How Birdies Was Built Differently From Day One44:01 Redefining Hospitality Without Table Service52:33 Why The Dining Room Matters More Than Ever

#123Josh sits down with Matthew Conway and Michael Jacober for a wide-ranging conversation that moves from franchise operations to solo dining trends to the realities of running independent restaurants in today’s economic climate. The episode opens with Michael sharing the launch of his first Jersey Mike’s franchise in suburban Chicago and what surprised him most about the process. From corporate buildouts and turnkey systems to training support and operational playbooks, they unpack what you’re really paying for in a franchise model and why, in some ways, it can feel like cheating compared to building from scratch.The conversation shifts into broader industry trends, including the rise of solo dining, the growth of breakfast reservations, and how consumer behavior is evolving in a post-pandemic world. They debate whether people are dining alone to unplug or simply to simplify, why early dinner reservations feel controversial, and how hospitality translates across full-service, counter-service, and large-format restaurants. Along the way, they explore the risks and rewards of massive, high-revenue restaurant builds, the operational pressure of scaling, and what it actually takes to sustain margins in 2025. The episode closes with reflections on growth, ambition, and what it means to build something repeatable versus something personal.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Visit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazieTimestamps05:48 Wonder, Vertical Integration, And Big Restaurant Bets12:24 The Tipping Point In Restaurant Economics18:36 Why Solo Dining Is On The Rise22:00 Breakfast Reservations And Early Bird Culture26:18 Italian Food, Fine Dining, And Culinary Debate30:04 The Risks Of Massive, High-Volume Restaurants35:00 Scaling Independent Concepts Vs Franchises41:00 Inside The Jersey Mike’s Buildout Process44:30 One Burrito A Minute And Operational Discipline48:00 Closing Thoughts On Franchising And The Future

#122Josh sits down with Brianne Harvey, founder of Break Bread Consulting and the newly launched Restaurant Resource, to unpack why so many restaurant teams underutilize the powerful tools they already pay for. Using the analogy of a brand-new iPhone being treated like an old Nokia, Brianne explains how operators often invest in sophisticated systems—from back-office platforms to combi ovens—only to use a fraction of their capabilities. They explore why tech adoption breaks down, how implementation requires ongoing training and reinforcement, and what it really takes to embed systems into daily operations without overwhelming teams.Brianne shares the story behind Restaurant Resource, a free, national directory built to help operators discover software, service providers, and suppliers without biased paywalls. She discusses Break Bread’s focus on emerging multi-unit brands, the operational inflection point that happens between 10 and 50 locations, and the habits that consistently show up in the best scaling restaurant groups. The conversation also dives into AI—how Brianne uses it daily to triage email, automate workflows, and accelerate research, where it falls short, and why guardrails and critical thinking matter more than ever. Throughout, one theme remains clear: technology should support hospitality, not overshadow it. In the end, the artistry, taste, and human connection at the table are still what matter most.Timestamps04:05 Why Brianne Built Restaurant Resource09:03 Break Bread Consulting And The 10 To 50 Location Inflection Point14:37 What Restaurants Get Wrong About Tech Adoption18:39 Inventory, Back Office Tools, And Data Accuracy Challenges22:00 What The Best Scaling Restaurant Groups Do Differently26:47 Apicii, Complex Openings, And Operational Mindset28:13 How Brianne Uses AI In Daily Operations34:43 Where AI Is Headed In Restaurant Tech46:51 Guest-Facing AI And The Future Of Admin Roles50:11 What AI Can’t Replace: Taste, Hospitality, And Relationships52:22 Brianne’s Grilled Cheese And Memorable Meals59:06 Jose Andres, Recipe Systems, And Closing ThoughtsLinks and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Brianne on LinkedIn: https://www.linkedin.com/in/briannemharvey/Follow Brianne on Instagram: https://www.instagram.com/mspennilane/?hl=en

#121Josh, Matt, and Mike are back for another trio episode, and things heat up right from the cold open as Mike unleashes a spicy critique of Danny Meyer's restaurant empire. Comparing Meyer's concepts to "safe, VH1-style" dining, Mike questions his public persona compared to boundary-pushing restaurateurs like Keith McNally and Stephen Starr. After the fiery start, the guys settle into discussing the intricacies of project management, prioritizing ideas using tools like ClickUp, the nuances of developing a burger blend over seven months, and Mike's past life as a bedroom musician. The temperature rises again when Matt dives into a heated debate about professional titles: What makes someone a Sommelier? If you step off the restaurant floor, are you a "former" Somm, or is it a lifelong title just like being a Chef? The trio wraps up the episode by exploring the anti-chef-driven restaurant movement, celebrating the brilliance of the original Momofuku Ssäm Bar, and Mike's full, unfiltered take on Meyer and the Eleven Madison Park buyout.Timestamps04:05 Parenting reflections and having a 10-year-old08:29 Using ClickUp and Replet for restaurant project management16:45 Wine blending, barrels, and case yields22:30 Why did it take 7 months to develop a burger blend?25:52 Mike's past life as a musician35:36 The Great Sommelier Debate: What defines an active Somm?42:26 Are TV personalities like David Chang still considered Chefs?56:23 The brilliance and innovation of the original Momofuku Ssäm Bar01:00:51 The anti-chef-driven restaurant movement01:07:18 Retirement, career transitions, and leaving the restaurant floorLinks and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Visit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazie

#120Josh sits down for a quickfire episode with Dan Siegelman, a New Jersey native and JWU alum who cut his teeth working for industry heavyweights like Stephen Starr, Michael Mina, and the late Michael Chiarello. Currently leading the culinary operations for El Camino, a high-volume Mexican concept in Florida, Dan shares his insights on the shifting restaurant real estate landscape in Miami and his deep dive into authentic Mexican cuisine, highlighting the complex sauce work and diverse dried chilies his team utilizes daily.The conversation moves into the rapid-fire round where Dan reveals why he despises the word "heard" on the line, the absolute tragedy of losing his physical recipe notebooks to a late-night bag theft, and why the fat from braised short ribs is the most underutilized byproduct in professional kitchens. He also shares a hilarious (and highly embarrassing) hazing story involving "club baby seal" from his time as a young sous chef at Bottega, his unapologetic method for a cast-iron Texas Toast grilled cheese, and a crucial leadership lesson about stepping back and letting your team fail so they can ultimately grow.Timestamps01:48 Dan's background and working for Stephen Starr and Michael Mina04:24 The Miami rent crisis and its impact on independent restaurants08:18 Menu R&D, Salsa Macha, and utilizing diverse Mexican chilies13:00 The devastating story of losing years of recipe notebooks to a theft21:25 The best dish he ever ate: The French Laundry's suckling pig23:25 Giving flowers to Alex Lee and John Sergi25:27 Why kitchens waste too much root vegetable tops and braising fat29:04 An embarrassing hazing story involving Michael Chiarello and a seafood order32:40 The specific technique for a cast-iron Texas Toast grilled cheese34:37 A leadership lesson on micromanagement and letting your team failLinks and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Visit El Camino: https://modernrestaurantgroup.com/el-camino-locations/Follow Dan Siegelman on Instagram: https://www.instagram.com/chef5.0/?hl=enFollow Dan Siegelman on LinkedIn: https://www.linkedin.com/in/dan-siegelman-b4a44370/

#119.Josh sits down with regulars Matthew and Michael Jacober, along with special guest Eli Feldman, a Boston-based restaurateur and AI advocate. The group dives into a wide-ranging conversation that starts with the prestige of 17th-generation winemaking and quickly shifts into the high-stakes world of modern hospitality. They explore the Noma pop-up in LA, debating whether a $1,500-a-head experience funded by American Express is a genuine culinary event or a "state of mind" marketed for brand clout.Eli shares a fascinating deep dive into his "Bite" and "Fails" philosophies, detailing how he used AI to analyze kitchen line movements and KDS data to slash ticket times by 75%. The conversation takes a serious turn as the group shares legal war stories involving real estate disputes, blood on the walls, and the emotional complexities of employee-employer breakups. They close with a sobering look at the "Barbell Economy"—the disappearance of mid-tier restaurants in favor of private equity-backed groups and the impending wave of white-collar workers entering the hospitality industry out of necessity.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazieFollow Eli's Substack: https://shybird.substack.com/Timestamps01:56 The history of Domain Jean-Louis Chave and 17th-generation winemaking03:23 Introducing Eli Feldman: Restaurant operator and AI strategist06:54 The $1,500 Noma pop-up and the role of Amex in exclusivity10:35 Is Noma a place or a concept that can travel?22:43 The "Somification" of everything: Why contextual knowledge is the ultimate commodity25:41 Using Meta glasses for hands-free recipe development in the kitchen27:58 How Eli used Claude to reduce ticket times by 75% in Fenway31:19 The $200-a-month digital leadership team for restaurants33:47 Real Estate War Stories: MJ’s nightmare with blood on the walls39:37 Josh’s lawsuit over tenant improvement allowances41:38 Matt’s legal battles over parking spots and partnership breakups59:02 The "Barbell Economy" and the homogenization of the restaurant industry01:03:00 Youth unemployment and the coming wave of tech workers entering hospitality

#118.Josh sits down for a quickfire episode with John Adler, the Vice President of Culinary at Blue Apron, now part of the Wonder platform. They discuss John's massive transition from the high-precision world of fine dining at restaurants like Per Se and Franny's to managing supply chains for millions of meals at Blue Apron. John opens up about the operational complexities of the Wonder acquisition, negotiating contracts for three million pounds of chicken, and the future of robotic kitchens.The conversation moves into the Quickfire round where John shares the best dish he ever ate at a tiny grotto in Italy and gives flowers to the underrated chef Juan Cuevas. He explains why truffle oil should be banned from every kitchen and challenges cooks to be more creative with food waste like herb stems and bread crusts. John recounts a harrowing kitchen disaster involving a plastic deli container melting onto a French cooktop at Per Se. Finally, he breaks down his exact, science-backed method for the perfect grilled cheese sandwich.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyFollow John: @johniadler and Linkedin HereCheck out: Blue ApronTimestamps:01:25 The Wonder acquisition of Blue Apron and cross-pollinating teams03:24 Transitioning from fine dining to negotiating 3 million pounds of chicken06:56 Wonder innovation, sous vide chicken, and robotic woks08:24 Chad Labs and the mathematics of cooking at Per Se12:08 The best dish John ever ate: Il Grotto di Corignan18:20 Why Juan Cuevas is the most underrated chef20:26 Banning truffle oil from the kitchen21:28 The most wasted ingredients: stems and crusts24:30 The full story of the melting deli container on the Per Se flattop28:13 The specific technique for the perfect John Adler grilled cheese

#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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyFollow Elizabeth: @elizabethtilton and Linkedin HereFollow Oyster Sunday on Instagram: @oystersundayOyster Sunday: https://www.oystersunday.com/Timestamps:01:14 From pre-med to pastry chef and chocolatier02:44 Preferences on chocolate and couverture05:31 Why Oyster Sunday takes team retreats to the Catskills07:40 Defining New Orleans as a person named Aunt Betty09:16 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 CRM20:48 The responsibility to scale a business24:36 Elizabeth's time as interim CMO for Noma Projects28:56 Viewing dyslexia as a superpower in pattern matching36:00 Finding your Zone of Genius as a founder44:39 The origin story of OS Benefits46:41 How OS Benefits aggregates buying power for independent restaurants53:14 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyOsteria Georgi: https://www.osteriageorgi.com/team-member/executive-chef_partner/Timestamps:04:06 Reconnecting and looking back at the last five years05:31 Navigating the pandemic and a family health crisis09:50 Leaving New York City and the transition to Chapel Hill11:23 Remembering Stephanie Jackson and her impact on the industry13:18 Parenting three children through grief and loss17:05 Creating new rituals and honoring memory20:42 The Stephanie Jackson Award at Union Square Hospitality Group23:28 Building community at Osteria Georgi26:32 The nervous excitement of scaling from one restaurant to two33:25 Kickstarting the Quickfire round34:36 Catering hacks and lessons from catering for thousands37:13 A frozen food disaster at the Javits Center38:59 The distraction of cell phones in the kitchen41:48 Food waste and the versatility of broccoli stems43:47 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.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on instagram: @joshlsharkeyVisit Blanket: https://www.blanket.app/Visit The Tippling House: https://thetipplinghousechs.com/Follow Michael: @michaeljacoberFollow Matthew: @conbeazieTimestamps02:30 Kitchen Gifts: Bourbon vs. Kunz Spoons06:15 The Death of the Expert08:30 AI vs. The Human Sommelier16:00 Knowledge vs. Craft25:33 The True Value of Hospitality32:00 Information as a Commodity37:00 The Shared Plates Controversy45:30 The Impact of GLP-1s on Restaurants51:54 The Rise of Non-Alcoholic Drinking56:45 Elton John's Non-Alcoholic Wine Brand