It is crazy what social media and influencers are doing for restaurants and food service operations these days. They can truly make or break you. One bad review or video, and you could be locking up shop. The guys dive into social media & food, and what the future really can hold for influencers in the hospitality world. It's always good to celebrate the glorified moments in a kitchen. The battle is always hard, but the glorified moments can make or break you. We give some stories and reflect on sone specific times when glorified moments really helped us in our careers. Plus, you CAN open a restaurant with no experience...there's always a way.

What does it take to be perfect in the kitchen? What is it like having someone swoop in to take all your credit? Have you ever just looked at everything that said..."What else can I do"? This episode is devoted to the trials of tribulations of having your back up against the wall, and what it takes to overcome it. This is for all the people out there in this profession that has a hard time believing in yourself. This one's for you. Enjoy.

Have you ever tried to go to Restaurant Depot? For all hospitality associates in the world, it may be a lot harder than it seems. The guys open the episode up with some funny stories and moments from Restaurant Depot, and the patience you must have while shopping. Why are more restaurants shutting down than ever? Has social media played a part in running your business? Can you survive in today's industry without partners like DoorDash/Uber Eats/ and Postmates? We tackle all these questions and more on a brand new episode of Dying In The Window. Cheers.

How do chefs get to where they are in their career? You quickly learn through your mistakes and start to become calculated in the kitchen. We dive into stories and situations of when our preparedness came to the test, and how we overcame some everyday problems in foodservice. "I need a body" is a phrase that is uttered every day in kitchens across the world. Get an idea of what being short in the kitchen actually feels like and how to get through a rough night on the line. Enjoy another episode of Dying In The Window

Learning to cook can be a difficult time. Where do you start? What are the best practices that a young chef of the future has to learn before life comes at them fast? On our latest episode, we divulge into the world of batch cooking, and what it can do for a young chef. Plus, the guys talk about food trends of past and present, and how they adjusted to fit the scheme of their respected operations. And as always, funny stories and details about working behind the line. Mis en place your life. Where you want to be.

Happy New Year! We have found the ultimate list of things that "Only Chefs Know". Get our hot takes on what it's like to have a customer order a well-done steak a minute before doors are locked, or when the sudden shellfish allergy pops up after ordering a Seafood Fra Diavolo dinner. Tune into why we find therapy in the walk-in, and get our hot takes on what could be pleasure or horror in who makes "family meal" for the staff. The ultimate checklist dedicated to the chef. Only on Dying In The Window.

One of the biggest love/hate relationships in the foodservice industry are HOLIDAYS. What seems like a peaceful shift in the front of house, the back is cooking soup to order, trying to find any plate to throw food on, and kicking every server out of the kitchen when the word "substitution" is uttered. On this latest episode of Dying In The Window, we share some funny stories, moments, and events that stick out in our minds just in time for the holiday season. Kick back, grab a cup of spiked egg nog and enjoy! MERRY CHRISTMAS & HAPPY HOLIDAYS to everyone!

Ever wondered what happens behind the swinging kitchen doors when the Health Inspector arrives?

In this episode, we pull back the curtain on the high-stakes world of food safety and sanitation. We dive into the nerve-wracking process of official Board of Health inspections, exploring what inspectors are actually looking for and the intense pressure restaurant owners and staff face to maintain a pristine environment.

We also explore the unique, often humorous, possessiveness chefs and kitchen staff develop over their specific equipment, and the palpable anxiety that permeates the industry regarding the fear of failure. Tune into Dying In The Window to understand the sweat, stress, and surprising emotional attachments that make a commercial kitchen run (or shut down).

Let It Rip.

Have you ever wanted to pull back the kitchen doors to explore the unfiltered realities of the foodservice industry?. In this episode, get a feel for how we began our careers, and what put us on the path for culinary excellence (At least that's what we thought). Enjoy some funny stories and some awkward situations along the way. Welcome to Dying In The Window