#49. In this week's episode, Josh Sharkey sits down with the incredible Chef, Masako Morishita, whose journey from Kobe, Japan, to the United States is nothing short of inspiring.

Masako's family owns Morshita Liquor Store, a renowned restaurant and bar in Kobe that has been serving customers for almost a century. Despite not speaking English, Masako found herself in Wisconsin before eventually settling in D.C. But her story doesn't stop there.

Before embarking on her culinary journey, Masako held the prestigious position of captain within the NFL cheerleading squad for the Washington Commanders. Following her passion for dance, she soon discovered a deep-seated love for the culinary arts, setting the stage for her remarkable career in cooking.

This year, Masako was nominated as a James Beard Award semi-finalist, following her win as Eater D.C. Chef of the year in 2023. She currently serves as Executive Chef at Perry's, where her dedication to showcasing authentic Japanese cuisine beyond sushi and tempura shines through.

During our conversation, we delve into Masako's mission of educating Americans about casual Japanese cuisine and the importance of supporting immigrant women in the hospitality industry. She shares her insights on the changes she hopes to see and highlights other inspiring women in the field.

Where to find Masako Morishita: 

• Instagram

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)

In this episode, we cover:

(02:50) Masako's Daikon dish at Indie Chefs
(06:52) How Masako considers herself to be a rebel
(12:07) What inspired Masako to become an NFL cheerleader
(13:48) Leadership lessons learned through being captain of an NFL cheerleading team
(15:43) How growing up with parents in the restaurant industry influenced Masako
(19:56) Things that Americans misunderstand about Japanese food
(25:30) How lack of experience and being a woman immigrant caused Masako to work harder to gain success
(27:27) How Masako hires her staff
(31:43) Being a woman in a male dominated industry
(37:28) What Masako sees for her future in the industry

#48. In this week's episode, we explore the world of online ordering and restaurant revenue generation with our special guest, Nabeel Alamgir, the CEO and co-founder of Lunchbox,the enterprise restaurant technology company boosting customers like Papa Ginos, Chopt, Walk On's and more. Starting out at Bareburger as a busboy, Nabeel worked his way up to the position of CMO and then went on to build this restaurant tech company made by operators.

Born in Bangladesh and raised in Kuwait before settling in Queens, Nabeel starts things off by sharing his insights on the incredible food scene in Queens and how it influenced his passion for the industry.

But our conversation goes beyond culinary delights as we delve into the challenges and triumphs of being a CEO. Nabeel shares his strategies for managing stress, time, and health, offering valuable insights for leaders in any field. We explore his unique approach to time management, including a fascinating use of a label maker to organize daily tasks—a refreshing analog touch in a digital world.

With Nabeel's expertise, we discuss the future of digital ordering and provide practical tips for restaurants to boost their online orders. Whether you're a foodie, an entrepreneur, or simply curious about the intersection of technology and dining, this episode offers a wealth of knowledge and inspiration.

Where to find Nabeel Alamgir: 

•  Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)

In this episode, we cover:

(05:55) Nabeel's journey growing up overseas and what led him to come to America
(10:49) The creation of Lunchbox
(18:34) How restaurants can find out if they are being discovered by customers
(22:38) Nabeel's biggest mistake as a CEO to date.
(27:01) The advantages and disadvantages of being a young founder
(32:11) What takes up most of Nabeel's time
(41:33) Product teams and earning respect
(45:22) What makes Nabeel really really angry
(52:15) Being an avid learner as a CEO
(56:04) Putting priority on taking care of yourself first

#47. We are thrilled to introduce our guest for today, Camilla Opperman Morse, the Founder and CEO of Nimbus. Based in the hub of New York City, Nimbus offers a fresh take on the traditional ghost kitchen model, providing a collaborative cooking infrastructure that fosters creativity and community.

In our conversation, Camilla shares insights into the unique concept behind Nimbus, which goes beyond mere kitchen spaces to encompass a vibrant experience and an inviting event space for brands to connect with their audience. With a diverse clientele ranging from CPG brands, to meal prep businesses, to established favorites like Ivan Ramen, Nimbus is at the forefront of culinary innovation.

Camilla's transformative journey, from her athletic upbringing to her immersion in finance and analytics, culminating in the founding of Nimbus, is truly awe-inspiring. We explore her strategic approach to growth, her dedication to operational excellence, and her insights on navigating the challenges of entrepreneurship.

Join us as we sit down with Camilla in the heart of downtown Brooklyn, where she shares her story and her vision for the future of Nimbus.

Where to find Camilla Opperman Morse: 

• Personal Instagram
• Nimbus Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

Books Mentioned In This Episode:

• High Output Management by Andy Grove
• Measure What Matters by John Doerr

In this episode, we cover:

(04:47) The New Haven Pizza Debate
(07:09) Camilla's background as a gymnast and its similarities with entrepreneurship
(12:32) Camilla's career background before Nimbus
(17:41) Overview of Nimbus
(23:09) Things Camilla has deployed that have helped operators be more efficient
(30:54 The specificities of operations within Nimbus
(36:34) How Camilla is different as a leader from when she started
(41:46) What makes Camilla really really angry
(54:43) The benefits of scaling down

#46. Meet Bo Davis, the co-founder and CEO of MarginEdge, a cutting-edge back office technology tailored for restaurants, streamlining operations from accounting to POS systems and beyond, encompassing all facets of kitchen management.

Despite dropping out of high school, Bo's insatiable thirst for knowledge propelled him to attain two master's degrees, one in finance and another in artificial intelligence from Northwestern University, showcasing his dedication to continuous learning.

Prior to MarginEdge, Bo's entrepreneurial spirit led him to establish multiple successful ventures in both the restaurant and technology sectors. Notably, MarginEdge's commitment to fostering a positive workplace culture was recognized with a prestigious seventh-place ranking in Glassdoor's nationwide list of best places to work.

Throughout the episode, Bo shares invaluable insights into building a thriving organizational culture, delving into the nuances of restaurant unit economics, exploring both the triumphs and challenges faced in the industry.

Tune in to gain a deeper understanding of the restaurant industry's dynamics and entrepreneurial pursuits, accompanied by engaging discussions and practical advice. Enjoy the conversation and join the dialogue on the evolving landscape of entrepreneurship.

Where to find Bo Davis: 

• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)

In this episode, we cover:

(05:13) Bo Davis' background
(05:38) How being a parent has impacted the way Bo runs a company
(16:03) The reasoning behind MarginEdge's strong company culture
(23:29) The irony behind teammates being eager to share the pain
(25:59) Separation agreements
(33:27) What good restaurant economics look like today
(37:56) How Bo handles mistakes
(44:29) What makes Bo really really angry
(49:48) Why people work at MarginEdge
(51:47) Final thoughts from Bo

#45 In this episode, our host sits down with Jordan Boesch, the founder and CEO of 7shifts, a leading workforce management software catering to the restaurant industry.

With over a decade of experience in revolutionizing team management, Jordan shares insights into the inception and growth of 7shifts. Having originally encountered the software while vetting it for Aurify Brands, Josh Sharkey emphasizes the genuine admiration for Jordan's leadership and the impactful solutions his company provides to over 50,000 restaurants.

Delving into Jordan's background as a software engineer turned entrepreneur, the conversation explores the parallels between engineering and building a tech company, drawing intriguing comparisons to the culinary world. They discuss the importance of transitioning from hands-on involvement to empowering teams—a challenge both in software development and restaurant operations.

Product development takes center stage as they delve into the nuances of user experience and adoption, highlighting Jordan's success in crafting a user-friendly platform tailored for restaurant operators. The discussion extends to the distinction between features and platforms, echoing Jordan's recent insights on the value proposition and scalability of each approach.

Throughout the episode, Jordan's candid demeanor and no-nonsense approach make for an engaging and enlightening conversation. Join us as we unravel the journey of 7shifts and explore the evolving landscape of workforce management with Jordan Boesch. Tune in for an insightful dialogue that promises to inspire and inform, only on The meez Podcast!

Where to find Jordan Boesch: 

• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)

In this episode, we cover:

(05:13) MONTRÉAL EN LUMIÈRE
(07:18) Jordan's Boesch's background
(09:47) The benefits and the downside of being a technical co-founder versus someone that is not
(23:00) Coding and how to get started learning how to code
(28:27) Frameworks used in 7shifts to collect feedback
(32:07) Capturing the qualitative piece for the end user
(36:33) Knowing your own strengths
(38:27) Using AI in 7shifts
(44:55) Applying the 11 star experience to 7shifts
(47:56) How Jordan is different today vs. 5 years ago
(51:45) Trusting your gut as a leader
(56:50) The parallels behind what makes you the angriest and your personal values

#44. Join host Josh Sharkey as he catches up with Brandon Barton, CEO of Bite, a software technology company revolutionizing kiosks in the hospitality industry- particularly in QSR and fast-casual restaurants. Brandon and Josh, former colleagues at Tabla under Chef Floyd Cardoz, delve into their shared experiences in the hospitality sector and the evolution of restaurant technology.

In this episode, Brandon shares insights into sales methodologies and customer-centric approaches, drawing from his extensive background in hospitality and sales. They discuss the future of kiosk technology, AI, and leadership- reflecting on how parenting influences professional growth and leadership styles.

From navigating the challenges of running a venture-backed startup to raising capital, Brandon and Josh share candid stories and valuable lessons learned along the way. Whether you're interested in Restaurant technology, hospitality, or leadership, this conversation offers a unique glimpse into the dynamic world of startups and the future of dining experiences.

Where to find Brandon Barton: 

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)

In this episode, we cover:

(03:48) Brandon's start in the hospitality industry
(08:17) Cornell and Brandon's realization to transition out of Engineering
(15:58) Bite 101
(20:45) AI and facial recognition
(28:06) Hardware and its innovations
(31:01) Brandon's leadership style as CEO of Bite
(42:58) The parallels between parenting and leadership
(48:08) Venture backed startups and raising capital
(1:00:17) What Brandon is excited to see for the future of the industry

#43. Chef Evan Hennessey is one of those chefs who is extremely passionate and devoted to not only moving the culinary industry forward, but also supporting up and coming chefs. Chef Hennessey is an award winning chef, 3 time Chopped Champion, and James Beard semifinalist who graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since cooked alongside some of the best chef’s in the country including Chef Charlie Palmer and Thomas Keller, and is now the Chef Owner at The Living Room and Stages At One Washington in Dover, New Hampshire. In this episode, Chef Hennessey shares his passion for advancing the culinary industry and supporting emerging talents.

Josh and Chef Hennessey discuss his "Staging At Stages" program, where chefs have the opportunity to experience an apprenticeship unlike any other. Forget peeling potatoes or cleaning mushrooms for days—participants work side by side with Evan for five days, cooking everything together. The culmination? A meal of their inspiration, with 50 percent of the proceeds shared with the aspiring chef.

In this intimate conversation, our host and Chef discuss Evan's approach to hiring, training, and navigating kitchen mishaps as well as how he seamlessly integrates guests and the team into the dining experience at Stages and The Living Room.

Where to find Evan Hennessey: 

• Instagram
• LinkedIn

**CLICK HERE TO APPLY FOR STAGING AT STAGES**

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads

**Read about  The A Method For Hiring**

In this episode, we cover:

(03:50) Why Evan chose to come back to New Hampshire/the lifestyle of people in New Hampshire
(09:11) The variety of mushrooms found in forests outside of houses in Upstate New York and New Hampshire
(11:26) Culinary maturity
(16:13) All about The Living Room and Stages
(19:13) The history of staging and how Evan is innovating it with Staging at Stages
(36:56) How Evan thinks about hiring a team
(45:09) How Evan balances providing like autonomy of thought in the execution of the food with his team
(50:27) Why people work at Living Room and Stages
(56:25) How to apply for the staging program
(58:54) Where Evan will be in 5-10 years

#42. In this episode, our listeners are in for a treat as we host a special guest on the show. Introducing Jimmy Kunz, the son of the late, great, world-renowned Chef Gray Kunz. For those deeply rooted in the culinary world, Gray's influence is immeasurable, and he has been a significant mentor to many, including our host, Josh Sharkey.

Jimmy has successfully built a remarkable business around one of the world's most coveted ingredients – truffles.

Jimmy began making truffle butter as a holiday gift for friends and family before he was inspired to take his passion to the next level by officially becoming The Truffleist. Like a modern-day version of the street cart vendors who walked a young New York City, Jimmy started hand-delivering the product to his early customers, personally navigating the City streets by Vespa. Since launching the company with that flagship truffle butter in 2013, The Truffleist now offers a growing selection of distinct truffle products and hosts a wildly successful seasonal market: Cheesesteaks by The Truffleist. The Truffleist products are available at pop-up markets, specialty shops, online, and up and down the East Coast on the shelves of Whole Foods. They are also honored to be featured in the dishes of some of New York’s most visionary and
celebrated chefs.

This season, the podcast delves into a theme close to the host's heart – the impact chefs and hospitality professionals have on their children. As a father of two, our host is intrigued by the dynamics of children entering the hospitality world. Jimmy shares his unique perspective of growing up with a culinary legend as a father.

In this episode, listeners will explore the intricacies of Jimmy's business, The Truffleist, and delve into his innovative cheesesteak concept. The conversation is sprinkled with anecdotes about Chef Kunz, including a surprise from Lespinasse that promises to captivate – watch the video to discover the details!

Where to find Jimmy Kunz: 

• Instagram
• LinkedIn

Where to find The Truffleist:

• Website
• Instagram
• LinkedIn
• Facebook

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads

In this episode, we cover:

(03:29) What it was like growing up with Chef Gray Kunz as Jimmy's dad
(07:39) Chef Kunz's high standard of cleanliness and how it translated to his home
(14:23) How The Truffleist Started
(22:58) Other Truffleist products and the importance of sourcing high quality ingredients
(26:13) Sourcing mushrooms for a CPG company
(28:41) The controversy behind truffle oil
(33:35) Holiday markets and truffle cheesesteaks
(41:28) The Truffleist in airports
(44:41) How Chef Kunz's idea of excellence has shaped Jimmy's idea of excellence in his company
(46:18) Digitizing Lespinasse Menu Repertoire Volume 1 and 2

#41. Welcome to the first episode of season two of The meez Podcast! We are excited to introduce our first guest, JJ Johnson. JJ  is a James Beard Award-winning chef, TV Personality, and Author best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. He has been featured on multiple television shows, and has his television show called 'Just Eats with Chef JJ’ on CLEO TV.

Chef JJ's cookbook with Danica Novgorodof, "The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table," was listed as one of New York Times Best Cookbooks in 2023. Chef JJ’s signature cooking style combines culturally relevant ingredients and classical techniques with a global point of view.

At FIELDTRIP, his made-to-order rice bowl shop that debuted in 2019, Chef JJ
highlights rice as a hero ingredient and showcases it in recipes sourced from around the
world. As one of the only fast-casual restaurants on Esquire’s “America’s Best New
Restaurants” list in 2020, FIELDTRIP utilizes sustainable ingredients and ethically
sourced vegetables and proteins, creating a flavorful and diverse dining experience.
The brand’s motto, "Rice is Culture,” was born out of Chef JJ’s belief that rice is the
universal ingredient that connects us all and can be found at the center of the table in
almost every community.

In this episode, JJ and CEO of meez, Josh Sharkey, talk a lot about the restaurant, the story behind the dishes, different kinds of rice, and how JJ is overcoming some of the challenges of scaling FieldTrip to multiple locations. They also discuss how becoming a parent can make you a better leader, and thinking about how Josh and JJ's kids getting into the food business makes them feel. We hope you enjoy the show! 

 Where to find JJ Johnson: 

• Website
• Instagram
• LinkedIn
• Facebook
• Twitter

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:

Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads

In this episode, we cover:

(03:30) Puerto Rican ingredients and the headache to try and order them in the states
(04:52) All about FieldTrip
(07:10) The varieties of rice featured on the menu
(07:59) JJ's goal of identifying rice farmers
(09:42) The beauty of a simple menu
(11:50) The ins and outs of properly cooking rice
(17:35) Lessons learned from scaling FieldTrip
(22:03) How FieldTrip is about empowering its employees
(31:04) How parenting influences leadership
(40:12) Crunchy rice in different cultures
(44:26) What five years from now looks like for JJ
(45:51) Auditing personal growth

You’re only as good as your tools, every chef knows that. But what happens when the tool you need hasn’t been created yet?

Today we are sharing Josh Kopel's conversation with Joshua Sharkey of meez, a former chef who sought to build the solution to his own problem. In this conversation Josh and Josh discuss the challenges facing the modern chef and what it took to create the Culinary Operation System for the chef of the future.

Where to find Josh Kopel: 

• LinkedIn
• Instagram
• Full Comp Podcast

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

In this episode, we cover:

• Josh's background as a chef
•  the differences between running someone else's business and running your own
• Why Josh chose to create technology for recipes
• Confidence when building a company or running a business
• How Josh works on building an effective tool, while using it consistently and in a compliant way?
• How to inspire someone to do something new
• How Josh's beliefs behind what makes a chef changed after transitioning into tech
• Lessons that Josh continues to keep in mind when running meez
• Words of encouragement or advice