#129Josh sits down with Tony Aiazzi for a wide-ranging conversation about restaurant tech, bootstrapping, and the hidden operational work that keeps hospitality businesses running. Tony shares his path from the Culinary Institute of America and Charlie Palmer’s kitchens to co-founding Shoebox, Over Easy Office, and Veteranized, explaining how one of the most frustrating parts of restaurant life became the foundation for an entirely new career.They dig into why invoice processing is still far messier than most people realize, how overseas teams in the Philippines and Colombia support modern restaurant back offices, and why the real promise of AI is not replacing craftsmanship but freeing people to spend more time on the work they actually love. It is a thoughtful look at what happens when restaurant operators build tools for the problems they know firsthand.Links and resources 📌Visit meez: https://www.getmeez.comFollow meez on Instagram: https://www.instagram.com/getmeezFollow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=enFollow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/Follow Tony on LinkedIn: https://www.linkedin.com/in/tony-aiazzi-0366b5108/Follow Tony on Instagram: @ynotaiazziVisit Over Easy Office: https://www.overeasyoffice.com/Follow Michael: @michaeljacoberTimestamps00:48 Intro to Tony Aiazzi and his restaurant-tech journey.03:18 From CIA and Charlie Palmer to leaving kitchens behind.06:08 Learning to fly in South Africa and resetting his career.07:51 Why invoice processing became the problem worth solving.10:17 Building Shoebox and creating a team in the Philippines.14:55 How Shoebox evolved into Over Easy Office and service work.24:45 Why Tony chose to bootstrap instead of raise venture capital.31:20 What restaurant invoice automation can and cannot fully solve.51:53 Veteranized, knife-making, and staying connected to craft.