May reminded us why hospitality works best when people actually connect. A few highlights from the month: → We hosted the first Chef’s Night Out in Miami with 12 operators across full service and fast casual. No panel, no formal dinner, just a night built around conversation, movement, and connection. Huge thank you to Chef Brad Kilgore and the teams at RECOVECO, Zitz Sum, and Mae's Room for hosting us. → Spent time at the National Restaurant Association event in Chicago reconnecting with familiar faces, meeting new operators, and hearing firsthand what restaurants are navigating right now. One thing we heard consistently: even with every new milestone AI delivers, the fundamentals of food cost and margins will only ever be as good as your data. → Joshua Sharkey also interviewed Thomas Buckley from Nobu Hospitality for The meez Podcast while in Miami (episode coming out in a few weeks). Excited to share that conversation soon. Shout out to Ursula Siker, Patrick Burke, Dominic Casaus, and John Swidergal for all the planning that led to making these events successful. More on all of this in the coming weeks.
meez
Hospitality
New York , NY 4,743 followers
The professional recipe tool made for chefs by chefs.
About us
meez is the recipe software built by chefs who were tired of managing recipes in spreadsheets, PDFs, and outdated back-office tools. It’s a purpose-built platform where culinary teams can create, cost, scale, collaborate, menu engineer, and train — all in one interactive hub. meez helps kitchens move fast and stay consistent with version-controlled recipes, built-in unit conversions, automated allergens and nutrition, and the ability to add images and videos to every prep step. Because your recipe data is structured from the start, it integrates seamlessly with your finance systems. Cost reports, forecasts, and pricing decisions become more accurate — and far easier to manage. Your recipes are your margins. meez helps you protect and grow both. Start a free trial or book a demo at getmeez.com.
- Website
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http://www.getmeez.com
External link for meez
- Industry
- Hospitality
- Company size
- 11-50 employees
- Headquarters
- New York , NY
- Type
- Privately Held
- Founded
- 2021
Locations
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Primary
Get directions
New York , NY, US
Employees at meez
Updates
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“meez gets us back into the kitchen and off recipe templates.” That’s what Chef Dan Siegelman told us recently — and it perfectly captures why we built meez. Chefs shouldn’t spend hours handwriting recipes, updating spreadsheets, or fighting clunky software. meez helps culinary teams: ✔ Streamline recipe management ✔ Improve consistency & costing ✔ Save time across operations ✔ Stay focused on the food As Dan put it: “meez is probably the most user-friendly.” Built for chefs. Backed by chefs. Designed for the realities of hospitality. See why chefs are making the switch to meez. #RestaurantTech #HospitalityTech #Chefs #KitchenOperations #RecipeManagement
Recipe Management Built for Real Kitchens
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meez reposted this
Miami! I'll be visiting May 12-14 with Joshua Sharkey and Patrick Burke to get some good ol' sunshine or rain or whatever. In typical meez fashion, we will be eating (a lot) while in town. Which restaurants are your can't skips so I can make the right res?
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Is opening a 'big' restaurant possibly less risky than a small neighborhood spot? When a single location is doing massive top line, smaller margins still equate to a bigger EBITDA $$$. More wiggle room, more resources to fix prime costs and opex. Top line tends to cure many problems. Clearly not the only approach. Scale can help, also more units, but it can also hurt if your'e not operating well as those problems cost more. Michael Jacober
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A trend happening towards divestitures vs M&A Always good to prune and simplify. I have no concept of what it's like to run companies of the scale mentioned here (Kraft, Unilever, etc.) but I have to imagine the complexities start to become enormous at that scale. And yes, Matt is a much higher level of education than I do 😂 meez Michael Jacober
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Is counter service the future? Definitely maybe. And also agree that one of the least pleasurable parts of the dining experience waiting for the check. What I love about what Arjav Ezekiel is doing at Birdies in Austin is they are not afraid to try completely new ways of operating. And it clearly is paying off. (How many people do you know that paid off their investors within 10 months of opening?!) Full meez Podcast episode link in comments
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meez reposted this
Brianne Harvey shares what successful restaurants at scale do well. Brianne has worked with some of the best in the biz first directly as an operator and now with Break Bread Consulting as well as working with the incredible team at Apicii Hospitality. Setting clear expectations and taking the time to make the right decisions, especially with tech were some of the bigger takeways. Full episode below in comments. And go check out Brianne's new venture Restaurant Resource 🔥
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meez reposted this
🔍 Vendor Spotlight: meez We're excited to have meez listed on Restaurant Resource! Built by chefs, for chefs, meez helps restaurant teams turn scattered spreadsheets, PDFs, and binders into one centralized platform for recipe management, food costing, menu engineering, and staff training. With features like real-time food cost tracking, automated recipe scaling, and step-by-step training tools, culinary teams can drive consistency, protect margins, and scale operations with confidence. Check out their listing 👉 https://buff.ly/If1eGDB #RestaurantResource #meez #RestaurantTech #HospitalityTech #Software
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Last week, our Brazilian dev team had the opportunity to step inside the kitchen at the Radisson Hotel Curibita for a behind-the-scenes look at how a large hotel operation runs. A huge thank you to Chef David Luigi Neu Acosta for generously guiding Carlos Ost , Leandro Kimura and Marina Aguiar Melaré through every step of the process: from ingredient storage and massive freezers to prep zones, recipe management, menu planning, and ordering systems. Spending nearly two hours learning how their kitchen operates was incredibly insightful. At meez, we’re constantly looking for ways to better understand the real workflows chefs and kitchen teams navigate every day, especially for team members who don’t come from a culinary background. Experiences like this help us see the details, complexity, and decision-making that happen inside professional kitchens, and they inspire many of the ideas behind what we build. #Hospitality #Chefs #RestaurantTech #KitchenOperations #FoodService #meez
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