The meez Network began when two friends and hospitality professionals who share a love for the industry, creativity, and storytelling, joined forces.
As a first step, Andrew Friedman and Josh Sharkey have banded their respective podcasts into The meez Network. Andrew brought his well-respected and long running podcast "Andrew Talks to Chefs" to the meez Network alongside Josh's younger and fast-growing show, The meez
Podcast. In addition a few other industry friends joined our roster.
The goal is to hear and share stories and lessons from creators, storytellers, and food professionals that educate, bring colleagues together, and generally help to raise the bar of excellence, community, collaboration, and innovation across our industry. The pair will bring more compelling content to the network across different mediums as we grow.
meez Founder & CEO Josh Sharkey interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.
Up close & personal with a world of chefs.
On his long-running chef interview podcast, author Andrew Friedman (Chefs, Drugs, and Rock & Roll and The Dish), one of the nation's top experts on chefs, cooks, and kitchen culture, converses with a diverse cross-section of the best and most popular chefs in the world.
Restaurant Unstoppable Podcast's mission is to change the world by inspiring and empowering the restaurant Industry. Behind every great restaurant are great people. Restaurant Unstoppable is a platform for these leaders to stand and lift the industry with their stories, knowledge, values, and perspectives. Restaurant Unstoppable uses word of mouth and investigative journalism to seek out leading restaurateurs and the tools, services, and experts they used to build their businesses. 2 episodes weekly, 100% in-person, long-format, intimate conversation about how leaders and owners grew their businesses.
The Simmer explores and explains hot topics in restaurant technology and the future of hospitality. It's led by two industry veterans with a lot of opinions. Kristen Hawley has spent over a decade covering the beat for her newsletter Expedite and top titles including Fast Company, Business Insider, Bon Appetit, Eater, and Food & Wine. Brandon Barton is CEO of Bite, an industry-leading intelligent kiosk ordering software provider with nearly two decades of experience in restaurant tech. Each episode, the hosts interview some of the smartest people in hospitality to dissect what's happening now
Expedite is a newsletter about restaurant technology and the future of hospitality by journalist Kristen Hawley. Its two weekly editions cover what's new and what's next: How does tech affect the consumer restaurant experience? What's the latest terrible idea meant to "fix" restaurants? What powerful forces are shaping the future of the business? And how do we make sure the best parts of restaurants — food, hospitality, and human connection — stay intact?
For chefs, writers, and restaurant-industry insiders, the private tasting room at The Cheese Store of Beverly Hills is a place for celebration of food, drink, community, and of course, cheese, and a no-holds-barred arena for conversations on the state of the hospitality industry at large. Dominick DiBartolomeo (owner, The Cheese Store, Domenico’s Foods) & Andy Wang (writer, founder of Industry Only) welcome friends & colleagues to the store for conversations about running award-winning kitchens, developing world-famous dishes and how, no, they can’t help you get that last-minute reservation.
meez is a recipe tool that is revolutionizing the way work is done in kitchens around the world.
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