The perception of what a meal at a restaurant should cost dismisses the cost of the experience, which is very measurable

2 things you should consider before buying technology for your restaurant 1. How does that company treat it's employees 2. How much experience does the founder or the executive team that's running that company have running restaurants

vc still to this day feels like such a luxury compared to raising cash to open a restaurant. All the more reason grateful for the runway to focus on great product so restaurants can be the ultimate beneficiaries of higher profit margins &more consistent food w/ meez

@chefmichaelmina shared what he calls the "2-2-2" on this weeks @[meez](urn:li:organization:28938749) Podcast

If we're not part of the solution, we are probably part of the problem... r---ceo-and-co-founder-of-lunchbox

Scaling your restaurant business while maintaining the same quality, product sourcing, and systems can be a massive moat, especially if you've built the right brand awareness.

I wish I was more analog, ie writing notes, post-its, yada yada. But my handwriting is just so terrible that I literally can't read what I write mo st times, and my pen won't move as fast as my brain. Probably why I gravitate towards software to help me more than most.

Shout out to all the restaurant workers for continually being rockstars at this!

Yeah it is. This also means intuitive, simple user interfaces, and products built for fast adoption are more essential than ever.

Stay Curious. Get Involved. Ask for help. One of the many lessons learned from Shawn P. Walchef last season (this one from his grandfather).

Heinz ketchup or 'house-made'? Hellman's mayo or the fancy stuff? What's your take? Is there really even a question?....

One of many great conversations we had on the meez Podast

For a tiny country, Portugal has created so many culinary staples used around the world. One of the many little nuggets of Portuguese history Chef David Santos and I chat about last season.