This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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From "white-knuckling" through a Northern Indiana blizzard to debating if lasagna is actually a cake, Episode 10 of We Feed Them is a wild ride through the highs and lows of the hospitality industry.

• Winter Survival & The DoorDash Dilemma: Sean and Steve dive into how the brutal cold and extreme snowfall affect local restaurant business. They discuss the "nightmare" of relying on third-party apps like DoorDash, where profitability is slim and operators are often just "breaking even".

• Tales from the Delivery Front: One host shares a firsthand account of doing Uber Eats deliveries in 8-degree weather. Hear the "nightmare" story of a 60-minute delivery to a locked-down university campus that resulted in a measly $1 tip.

• The Great Food Debates: We tackle burning questions from our viewers:

  • Is chili actually a soup? (Or is it a sauce?)

  • Is cereal soup?

  • The ultimate controversy: Is lasagna closer to a cake or a casserole?

• Chef Secrets & Community: Do chefs really share recipes with their competitors? We discuss the "neighborly" side of the industry, from borrowing sugar to sharing old family pickle recipes.

• The Chopping Block: Soup Edition: The main event! We run a 14-soup bracket to determine the ultimate comfort food. Watch favorites like Chicken Noodle, French Onion, and Lobster Bisque go head-to-head until a champion is crowned

• Gumbo Masterclass: A deep dive into the art of the roux—why patience is the key to a perfect dark roux and why you should "smell the popcorn" to know it's ready.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem DUBBY Energy 10% off: https://www.dubby.gg/?ref=yvdqzuec

In this episode of We Feed Them, Sean and Steve sit down with a close friend and "competitor," Jason Kuspa, the mastermind behind Smashed Burgers and Fries. Recording from the basement of the legendary Jeanie’s Tavern in South Bend Indiana's west side, the guys discuss the unique "incubator" environment of the Dainty Maid food hall and why Jason started his business in a garage during the COVID-19 lockdown.

Jason shares his uncompromising philosophy on food—from his obsession with "deep toasted" buns to the tiny details that make his BLT burger a local favorite. We also dig into his history in the hospitality industry, including his first bartending gig at Jeanie’s, his past as an artist and musician, and a legendary act of late-night burger hospitality that sparked a friendship.

In this episode, we cover:

• The Food Hall Dynamic: How QR code ordering and multi-concept kitchens actually work.
• Hiring Hurdles: The struggle of finding employees who care as much as you do.
• Passion vs. Systems: The debate between scaling up and maintaining artisan quality.
• Busking for Insurance: A look back at Jason's early days as a high schooler playing guitar for car insurance money. 🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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In this episode, Sean and Steve dive deep into the psychology of the kitchen and the physical reality of being a "lifer" in the industry. Fresh off a grueling 9-day stretch and battling the mystery of the "back pop" and sciatic nerve pain, the guys break down what it actually takes to be an elite line cook.

In this episode, we discuss:

• The "Better Burger" Feature: Why we’re pivoting to a healthy turkey burger for the New Year, the struggle of making hummus in-house, and the idea of targeting annual food trends

• The Zen of the Line: A discussion on reaching the "Flow State." We break down the four pillars of greatness: Speed, Order of Operations, Discipline, and Composure.

• Industry Realities: Reflecting on the "undiscovered talent" in chain restaurants and stories of the oblivious managers who didn't even know our names.

• Physical Toll & Recovery: Dealing with 11-hour shifts, the magic of RSO creams, and why propping your legs up might be the only thing keeping you mobile.

• RPS Championship: We settle the score with a high-stakes game of Rock, Paper, Scissors to open the show.

Whether you're a fry cook looking to level up your station management or a server who just wants to hear some relatable kitchen trauma, this episode is for you.

Follow us & Share: If you enjoyed the show, copy the link and send it to your group chat, your mother, or that server you haven't talked to in three years. We see the analytics—help us grow the feed! The Best Kitchen Shoes: Snibbs Our favorite shoes for those 12-hour shifts. Use our link to get $20 off your first pair: https://www.snibbs.co/wefeedthem (Disclosure: Using our link helps support the show with a small commission at no extra cost to you.)

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq\

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