meez

On this episode of The meez Podcast, Josh Sharkey is joined by Emmy award-winning filmmaker, author, and burger historian George Motz. 🍔🇺🇸 Known for his documentary "Hamburger America" and the accompanying guidebook, George shares how his fascination with burgers began and discusses the rise and fall of their popularity in America. Joshua Sharkey and George dive into some of the country’s most unique, lesser-known burgers and explore the origins of the iconic sandwich. George also talks about his restaurant, Hamburger America, and its collaboration with the Schnipper brothers, as well as their innovative limited-time offerings. This episode is packed with insights into George’s journey and passion for burgers, filmmaking, and more! Listen now: https://lnkd.in/g7TjAXE7

Big shoutout to Harris x Aoki F&B Hospitality Services & Chef Consultants for showing us how they use meez to level up their kitchen game 👏 From costing and organizing to scaling, training, and implementing our recipes, they're making it happen with ease. Today’s special: Smoky Charred Pepper & Tomato Butter 🍅🔥 We’re loving it!

What does it take to lead a successful culinary team? Franklin Becker, an award-winning chef, entrepreneur, and philanthropist, shares 9 invaluable lessons on leadership from his 30-year career. 🙌 For all 9 lessons, read the full blog post here: https://lnkd.in/gVmiD2CN For more on Franklin Becker, listen to the podcast here: https://lnkd.in/g3Ee7TiW

What makes a truly unforgettable bar experience? 🤔🥃 Jack McGarry recalls a conversation with Sasha Petraske, who once said, "A Great Manhattan shouldn't taste like rye or bourbon. It shouldn't taste like vermouth. It shouldn't taste like bitters. It should taste like a perfectly balanced fusion of all those things." This idea extends beyond just cocktails to the entire bar experience. Here are some key takeaways from Jack's reflections: 🤝 A great bar experience is a seamless blend of elements: music, art, service, drinks, food, and even the cleanliness of the space. 👏 It's about creating a holistic, cohesive environment where no single component overshadows the others. 👀 Attention to detail, like the soaps in the bathroom or the absence of chewing gum under the bar, contributes to this balance. Reflecting on these insights, we see the value of crafting experiences where every detail counts. Listen to the full episode with Jack McGarry here: https://lnkd.in/gicj4s-b

Where in the 🌎 is the meez team today? Sergio Hernandez is closing out event season for us at the Gordon Food Service show in HTX. 🤠 We had a great time meeting everyone at our events this year. Can't wait to see you for the next events to come!

Here's what's new this week on #themeeznetwork 🎙 - The meez Podccast Episode #83: Jack McGarry on Redefining Irish-American Pubs Through The Dead Rabbit and The Irish Exit with host Joshua Sharkey - Restaurant Unstoppable Podcast Episode #1128: Dave Hausman, Owner of Big Dave's Bagels & Deli with host Eric Cacciatore - The Simmer Podcast Episode #18: Sam Bernstein, Founder & CEO of Table22 - Industry Only At The Cheese Store Podcast Episode #16: robert gentile Chef of Stella West Hollywood with hosts Dominick DiBartolomeo and #AndyWang - Chef Radio Podcast Episode #130: Insights from Andrew Black Start listening now: https://lnkd.in/gVr8cuG8

MAD is pushing for change in the food world, and our director Melina Shannon-DiPietro recently sat down with Joshua Sharkey on the #meezpodcast to share how. She dives into how we’re helping chefs level up—not just in the kitchen, but in business, sustainability, and leadership. Tune in to hear Melina’s thoughts on why chefs are uniquely positioned to drive positive change, and how MAD is working to transform kitchens into catalysts for better food systems. Listen here: https://lnkd.in/gxdAwWqs 🎧

In this episode of The meez Podcast, Joshua Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership and culture in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales of the Cocktail awards and World’s 50 Best Bars titles. They also discuss the challenges of hiring in hospitality, what it takes to lead a successful team, and how to maintain authenticity while expanding into new cities. Beyond the operational side, Jack opens up about his passion for contemporary Irish culture and how he’s reshaping the image of the Irish-American pub. 🇮🇪 From his expertise in cocktail development and Irish spirits to his commitment to philanthropy and mental health advocacy, Jack’s story is one of passion, purpose, and leadership. And, of course, no conversation with Jack McGarry would be complete without discussing what makes the perfect cocktail. Tune in to hear how Jack’s journey from Belfast to New York has made The Dead Rabbit a global institution, and what’s next for this Irish pub as well as other brands as it expands across the U.S. Listen now: https://lnkd.in/gicj4s-b

Welcome to #themeeznetwork Eli Kulp and The Chef Radio Podcast 🎉 A little about The Chef Radio Podcast: 👇 Each week, this podcast dives into conversation with people that shape the way we eat in America today. Whether it’s important life lessons in the workplace, the relevance of great leadership in the kitchen, or even the responsibilities we now hold in protecting our foodways, Chef Eli will navigate these deep and highly relevant conversations to ensure the listener not only learns from these passionate guests but is inspired by them also. A little about host, Eli Kulp: 👇 A celebrated chef known for accolades like Food & Wine’s Best New Chef (2014) and a James Beard Finalist (2016), rose from humble beginnings to immerse himself in the culinary world. After graduating from the Culinary Institute of America in 2005, he honed his skills in prestigious NYC kitchens like Casa Lever and Del Posto. Kulp later led renowned Philadelphia restaurants like Fork and High Street on Market. In 2015, a tragic Amtrak derailment left Kulp with a spinal cord injury, preventing him from continuing his work in the kitchen. Despite this, Kulp’s vulnerability and resilience became his strengths, and he now channels these qualities into meaningful conversations as podcast host, connecting deeply with others in the industry. Start listening to The Chef Radio Podcast now: https://lnkd.in/gVr8cuG8

What does "Unreasonable Hospitality" mean to you? To Will Guidara, It's more than just a concept—it's a commitment to excellence. 💯 Imagine a restaurant where every detail, from the angle of the tables to the cleanliness of the cutting board, is meticulously maintained. This isn't about having a spotless kitchen for the sake of cleanliness; it's about understanding that every detail matters. Curious to learn more? Dive into our podcast episode with Will where we explore these themes in depth. Listen now and discover how you can apply these principles to your own work: https://lnkd.in/g3N3G9Gz