#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