The meez Podcast
Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.
The meez Podcast
Sharing food at a restaurant, knowledge is a commodity, gifting the kitchen crew, and lots more.
#115.
In this episode, Josh, Matt, and Mike dive into a lively discussion about evolving trends in the restaurant industry. They kick things off by debating the rising popularity of mocktails and the economics behind charging premium prices for what is essentially juice. Matt shares his perspective on the value of sommeliers in the age of AI, arguing for the irreplaceable human element in hospitality versus the efficiency of algorithms. The trio also debates the modern dining culture of mandatory shared plates versus traditional individual courses. They discuss the impact of GLP-1 drugs like Ozempic on dining habits, with insights into how these medications are reshaping consumer behavior and the surprising rise of the non-alcoholic beverage market.
Links and resources 📌
Visit meez: https://www.getmeez.com
Follow meez on Instagram: https://www.instagram.com/getmeez
Follow Josh on instagram: @joshlsharkey
Visit Blanket: https://www.blanket.app/
Visit The Tippling House: https://thetipplinghousechs.com/
Follow Michael: @michaeljacober
Follow Matthew: @conbeazie
Timestamps
02:30 Kitchen Gifts: Bourbon vs. Kunz Spoons
06:15 The Death of the Expert
08:30 AI vs. The Human Sommelier
16:00 Knowledge vs. Craft
25:33 The True Value of Hospitality
32:00 Information as a Commodity
37:00 The Shared Plates Controversy
45:30 The Impact of GLP-1s on Restaurants
51:54 The Rise of Non-Alcoholic Drinking
56:45 Elton John's Non-Alcoholic Wine Brand