meez

In leadership, quality always outweighs quantity. Michel Falcon emphasizes the importance of building meaningful relationships with fewer, well-chosen team members, rather than overloading your roster. Just like in personal life, when you invest deeply in the right people, your efforts create stronger bonds, better collaboration, and ultimately, greater success. It's about building a team where every connection counts.

In leadership, just as in the kitchen, preparation is key. Strong systems = stronger leadership Matt Wampler and Joshua Sharkey draw a parallel between setting up systems and the concept of "𝘮𝘪𝘴𝘦 𝘦𝘯 𝘱𝘭𝘢𝘤𝘦", having everything in order before the big moments arrive. When the fundamentals are solid, creativity and innovation can thrive, and leadership can focus on motivating teams, improving decisions, and enhancing the work environment.

In leadership, as in the kitchen, the key is always striving for the best. 🙌 Chef Jonathan Benno, Culinary Director for Jean-Georges Management, highlights how the philosophy behind Per Se and the French Laundry is rooted in pushing boundaries and finding the best ingredients, techniques, and flavors from around the world. It's about more than just tradition—it’s about innovation, excellence, and constantly challenging yourself to elevate every aspect of your business.

Bradley Kilgore reminds us that leadership, like running a restaurant, comes with its critics—and that’s just part of the process. Not everything will resonate with everyone, but staying true to your vision is what matters.

Joshua Sharkey and Elemental Prep founder Ellen Cassidy reminds us that leadership isn’t about having it all figured out—it's about staying adaptable. From hot dogs to tech, his journey shows that success comes from focusing on what you can accomplish in the next three months. Stay open to change, and the possibilities are endless. 🙌

Fiore Tedesco shares how balancing leadership across multiple restaurants means showing up daily with intention. Drawing from Danny Meyer’s wisdom, he focuses on keeping things fresh—both for the team and the guests. Leadership, like a great restaurant, thrives on celebrating the special and beautiful in every moment. 🙌

Our Booth (5162) is open at Bar & Restaurant Expo 2025! This is the first year meez is sponsoring BRE, and we’re excited to be right in the heart of the action! Here’s what’s happening at our booth: ➡ Live recipe demos ➡ Real-time access to FBIC recipes through meez ➡ A closer look at how meez helps chefs and operators stay creative and consistent If you're in food and beverage, come see how meez is changing the way recipes are created, shared, and executed. Let’s connect! #BRE2025 #FoodandBeverage #BARE2025

Avery Ruzicka, founder of Manresa Bread, reflects on the power of baking to build confidence—especially in kids. It’s a space for creativity and hands-on learning. 💡 A reminder that leadership, like baking, thrives when we foster growth through encouragement and opportunities to try again.

Evan Sung reflects on the power of meticulous planning and staying true to the process during his time photographing Noma fermentation projects. From a global team to carefully timed workflows, he witnessed how thoughtful leadership turns vision into reality.

We’re heading to Bar & Restaurant Expo #BRE2025 — and for the first time ever, meez is sponsoring! 🙌 This 3-day event in Las Vegas brings together thousands of chefs and operators from across the F&B world — from single-unit concepts to national groups. It's high energy, culinary-driven, and full of creative inspiration... exactly where meez thrives! Here’s what we’re up to: ➡ 𝗕𝗼𝗼𝘁𝗵 𝟱𝟭𝟲𝟮 – located on the second floor, just around the corner from the Food & Beverage Innovation Center (FBIC) ➡ Live demo recipes – we’ll be showcasing how meez powers creativity and consistency in the kitchen ➡ Recipe sharing in real-time – attendees can get instant access to featured FBIC recipes via meez This one’s for the operators, the chefs, the creators. Let’s connect and cook up what’s next! #BARE2025