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meez

@getmeez

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Recipe software that helps chefs create, organize, cost, and build profitable menus while executing recipes with precision.

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We've upgraded our kitchen playbook with the help of @getmeez.

Meez is the solution for restaurants looking for a modern way to track food costs, manage recipes and train team members.

Check out some highlights of our favorite features to see how @calibbq went from paper chaos to digital clarity.

#restaurants #restauranttechnology #bbqrestaurant #restaurantsoftware #hospitality by @getmeez

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a year ago

Do you know the inception story of meez? 🤔

A lost notebook filled with invaluable recipes sparked the innovative idea behind meez, thanks to our founder, @joshlsharkey. Today, we ensure that you will never lose your recipes again. How? Through our extensive and meticulously organized recipe data. 🙌

Discover the full story and more in our latest podcast episode. Listen via the link in our bio. by @getmeez

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2 years ago

Meet meez customers, Caitlin Giamario ( @cpgiamario ) , executive chef, and Dan Kluger ( @dan_kluger ), chef and owner of the celebrated @greywind_nyc nestled in Hudson Yards. Celebrating their near one-year anniversary, this gem located at 35th and 10th boasts easier access outside the mall hustle, offering a serene gateway to a unique dining experience.

With an exceptional eye for detail and a penchant for nostalgia, the team at Greywind has embarked on a journey of recipe development that pays homage to traditional American cuisine while infusing it with global flavors. One standout recipe that exemplifies their culinary philosophy is a Butternut Squash Red Curry.

The team at Greywind crafted this innovative recipe using the winter season’s bounty. The choice of butternut or koginut squash lays the foundation for a curry that’s anything but ordinary. Infused with traditional aromatics and spices, yet distinctly Greywind with its inventive twist, this recipe is a heartwarming ode to both the season and the restaurant’s core values.

The Greywind culinary team incorporates meez into their daily routine, ensuring each dish is crafted to perfection. Caitlin highlights the elimination of human error as their favorite feature of meez, noting, “We all know how frustrating math can be, especially in a kitchen.”

🔗 Discover the results of their meticulous process by visiting the link in our bio. taken in Greywind by @getmeez

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3 years ago

Accessibility definitely becomes a major blocker to experiencing some of the great wines of the world. Love this take from @theseanjosephs on Bourbon solving that for spirits. by @getmeez

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a month ago

Ok. So you might not reproof your whiskey often but... a) pretty cool hack and b) @theseanjosephs has a really smart insigt re: cocktail ratios adjusting based on the proof of the whisky.

eg. historically whiskey was a higher proof on average, so the 1:1:1 ratio of say a Boulevardier would get adjusted with a lower proof whiskey. -> Sean does 2:1:1 for his boulevardier given the proofs can range from 80-100 nowadays 🧠

Great catching up with Sean and hearing updates on @pinhook_bourbon and the new Old Josephs membership.(highly recommend checking that out on his page) by @getmeez

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a month ago

Got recipes. @getmeez 💪 by @getmeez

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a month ago

Every episode should be interrupted with smoked short ribs

Esp for the guy behind the camera everytime @mikeserman - the GOAT auido/video production.

I also snuck a couple lobster tails and spaghetti pomodoro down my gullet while we were recording. need to make it back to @barrocco_ny soon by @getmeez

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a month ago

Paul Bertolli's 'Cooking by Hand' is in my top 10 and at least a couple Diana Kennedy Books. Rocco also mentioned both La Technique and La Methode from Chef @jacquespepinfoundation

@AuPieddeCochonMTL
@theflavorbible
@_tfl_ by @getmeez

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a month ago

A lot more ways to be a chef these days. And it's still as difficult as it has always been to do something impactful that scales.

@notorious_foodie has pristine technique, awesome to see it resonate and I have most definitely snagged a few things from his videos (Banofee Pie is killer)

Don't know much about @oliviatied, but another great example of someone who very clearly know's how to cook and figured out how to make that scale with content.

@gabe_kennedy another one. I"m sure there are tons more.

Very cool to see there is more than just the line, and you still get to cook. For all the downsides, net net there has def never been a better time to be a talented chef. by @getmeez

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a month ago

What a pleasure chatting with @joshlsharkey from @getmeez @the.meez.network @aurifybrands @johnzannisrigos about marketing in the 2026’ taken in Bar Rocco by @getmeez

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2 months ago

How to not $%#^ up truffles with @roccodispirito

The white truffles takes much less effort and plays really well with butter and starch, and relies mostly on waiting to shave the truffle to be as close to when it will go in your guests mouth as possible

That said the black truffle usually never gets enough love. Simply shaving it does not do much and it fades a lot faster than the white truffle once it's shaved.

The black truffle (esp perigordines) love heat applied to them but the way in which it's done is important.
- You can spend a lot more time extracting their flavor by reducing liquids with them
- Fortified wine, veal or chicken jus, cream all work great
- Crashing multiple times is very effective, eg. sweat the truffles in butter, then add madeira and/or port and reduce to sec. Then add chicken stock and reduce to a jus, then add cream and reduce by 1/3 or so to get the right consistency.
- And if you want to go really hard core, take your extra truffles and preserve them in fortified wine and salt, then take that truffle jus and finish the sauce with them (never boil it)

Shaving the truffle tableside is totally fine but doesn't do much for smacking truffle flavor in your face. And if you don't add some flaky salt after you're losing half the battle anyway.

And truffle oil...... will keep that for another time.

Chef Rocco is a master with truffles as well. Not only from spending so much time with them but also from time spent cooking for the late great chef @graykunz who to me is hands down the greatest truffle magician there has ever been.

I really loved this conversation. And we filmed @barrocco_ny so not only a great episode but also some delicious food.

There is a lot to learn from Chef Rocco, and not just from cooking. He figured out a lot of things long before most of the industry, so if he is doing something different again, you should pay attention. by @getmeez

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2 months ago

The ROI of a podcast goes far beyond views and downloads.

On Digital Hospitality, @joshlsharkey of @getmeez explains why podcasting has become such an important way for the company to build relationships. It creates connectivity with customers, their customers, and the restaurant industry as a whole. But the real ROI? Trust over time.

Josh isn’t using the podcast to constantly sell meez. He’s using it to tell the stories of the people and ideas the company believes in. When you consistently tell your story and amplify the stories of others, people begin to understand what you stand for.

That’s an ROI that can’t always be measured immediately. “We’re not selling meez. We’re selling the stories that we all sort of live with.” #DigitalHospitality #meez #Podcasting

@calibbqmedia by @getmeez

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2 months ago