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The meez Network

@the.meez.network

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Sharing stories and lessons that raise the bar across the hospitality industry.

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

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Why EM PATH was founded... And now I’ve been bridging these gaps for almost two years 💪

Do these dynamics sound familiar to you or someone you know? Reach out! My DMs are always open or you can email me at elizabeth@choose-empath.com.

(The full episode of this @the.meez.network podcast is available on YouTube & Spotify for anyone that’s interested)

#hospitalityindustry #founderstory #workplaceculture

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Panso CEO, Britney Ziegler sat down with @joshlsharkey recently on the Meez podcast to talk all things restaurant technology, entrepreneurship, and building a business from the ground up.

This episode dives into the journey of launching Panso and our mission to help restaurants own and leverage their customer data. A huge thank you to Josh for being such a thoughtful host.

If you’re passionate about hospitality and innovation, give this episode a listen. Find the link in our bio!

#RestaurantTech #Hospitality #Entrepreneurship #Panso #Meez #Startup #Innovation

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3️⃣ reasons you may be struggling to receive feedback, and how to overcome them.

via The Meez Podcast with Josh Sharkey 🎙️

★ Full episode linked in ‘Features’ story highlights

#empatheticleadership #hospitalityconsulting #peoplefirst #restaurantexecutive #leadershipsupport #workplacetransformation

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Moving from fine dining to fast-casual—Chef Chad Brauze is cooking more than ever, and it’s happening at @sweetgreen.

So jazzed about this episode of the meez Podcast. We flew out to LA to the Sweetgreen headquarters to catch up with Chef Chad Brauze, their Corporate Head of Culinary.

Not only did we have a killer conversation, but I'm flipping the format script a bit and getting our hands dirty in the kitchen. This time around, Chad and I put together the newest menu item to launch from @sweetgreen in collaboration with @cotekoreansteakhouse, the KBBQ Steak.

I gotta say, it was pretty ridiculously delicious.

I'm continually impressed with how Sweetgreen approaches great food at scale. Committing to someone as talented and seasoned a chef as Chad Brauze to innovate on their menu.

Chad is not only a super talented chef with an insane pedigree, but I love that is also continually learning and growing and showing us how great food can be both innovative and operationally viable at a national scale.

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🎙️ Ever heard of 'Conversational Design' with Ai? Alex Sambvani, Co-Founder of @slang_ai shares that and more on this week's @getmeez Podcast

Alex and I chat about:
➡️ How Slang helps restaurants book more high-value events with Ai
➡️ Ethical transparency matters in AI communication
➡️ The art of conversational design: What makes a voice sound human vs. robotic?
➡️ Predictions on how voice AI will become more agentic and autonomous
➡️ How I'm using Ai tools like Lindy and Replit to increase personal productivity and efficiency

From Spotify Wrapped’s nostalgic insights → to solving real-world challenges in hospitality → to building future-forward AI...this conversation is packed with must-hear insights!

👇 Listen now — link in first comment.

👇 Ready to hear what’s coming next?
Listen now via the @getmeez website.

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“There are 3 pillars of the restaurant industry…” - @benleventhal The Guests, The Restaurant, The Team…

All 3 pillars should have aligned interests of what success looks and feels like.

Love that @blackbird_xyz is creating a platform that will also help create some structure around industry supporting industry.

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What do @joshkopel and notorious hip hop artist Master P have in common?

Check out the latest episode of the @getmeez Podcast to find out.

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A new era of loyalty @blackbird_xyz Especially love how it’s supporting not only the customer but also the employees.

@benleventhal is at it again. I think this is such a smart approach to creating value for Customers, Owners, and Employees.

It’s like airline miles except for you accrue value at every restaurant in the network. And for me the best part is even the employees accrue value from their work earning points towards dining out simply by showing up to work.

I selfishly used the opportunity to just pick his brain about lessons learned starting Eater, then Resy, and now Blackbird. Great episode of the @getmeez Podcast

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I was on the @the.meez.network yesterday talking with @joshlsharkey about coming up through the kitchen at @unionsquarecafe , and I couldn’t stop thinking about you…odd that I would hear the same day about your passing.

The quality of cooks and sous chefs back then was next level—and you were right at the center of that. I’d often make you a snack based on something I read the night before. You’d usually tell me to stop screwing around and do my work… but then give me that quiet nod, and sometimes even ask how I came up with it. That meant a lot. You rode me hard, but you also taught me more than you probably realized.

I remember how proud I felt when you left to take on the Executive Chef role at Blue Smoke. It was clear how excited you were—not just for the challenge, but for the chance to showcase your love for BBQ. I remember thinking, I hope I get that kind of opportunity someday.

You were a true leader, a mentor, and someone who knew how to rally the team and celebrate the wins.

Thanks for everything you taught us at USC. You’ll be missed. #rip

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Season 3 of the @getmeez Podcast coming soon...

Anyone that knows me knows I haver a really hard time sitting down while I talk. Trying this season to get in the kitchen and get off our butts and on our feet.

This season we’ll focus on how the best of the best turn ideas into execution; and as always how we bridge the gap between creativity and profitability.

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NEW ANDREW TALKS TO CHEFS (@chefpodcast) EPISODE! At just 27 years of age, Rasika Venkatesa (@chefrasikav) has already put herself in position to plan her first restaurant. Currently serving a tasting menu in her residency @fulgurances_laundromat in Greenpoint, Brooklyn, (though March 1), Rasika attended hotel management school in India, worked her way up from commis to chef de partie at The French Laundry, and attained the position of chef de cuisine at Mourad in San Francisco. (As if that weren’t enough, she also recently competed on @bravotopchef.) After relocating to New York City in 2024, Rasika is currently planning a brick-and-mortar incarnation of her pop-up @mythily.nyc (named for her grandmother and North Star). The restaurant, like the pop-up, will offer a personal and progressive take on Southern Indian cuisine (specifically the food of Tamil Nadu), and Rasika is refining dishes and menus in her current residency. Rasika discusses all of this and more in this deeply personal and open conversation.

Hope you’ll give a listen wherever you get your podcasts, and try to get over to Fulgrances before Rasika’s residency wraps up—she’s doing awesome stuff there!

Huge thanks to Andrew Talks to Chefs’ presenting sponsor, @getmeez, the recipe operating system for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of @the.meez.network, featuring a breadth of food and beverage podcasts and newsletters.

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