You guys, it's almost Thanksgiving!  Tonight we're talking pie (again), ChowNow and (for some reason), raisins.  Do you have a family favorite Thanksgiving dish that NOBODY else eats?  Tell us about it!  Find us @soberchefben on Twitter, ChefBenRandall on Instagram, or email us at [email protected]!

You guys.  Steve went to Disney. Like the World.  The Happiest Place On Earth.  Or, possibly the Happiest Place To Get Coronavirus.  Let's find out!

Tonight we talk about the future of restaurant assistance from our 'new' federal government, and we have a guest!

You guys.  Brach's has made an abomination.  Also, we talk Halloween in the time of COVID, restaurant dining restrictions, the further shenanigans of GrubHub, and we rank candies.

Right when everything's about to crash down, that's the best time to injure yourself, right?

This episode we're talking 2020 COVID kitchen hiring, Halloween, cold coffee, non-traditional Thanksgiving and the end (?) of restaurants in this country.

Today we're talking ongoing staffing issues in hospitality, weird fruit hybrids and food on sticks.  Who doesn't love food on sticks?

Sorry we skipped a week, kids, but I lost an employee two weeks ago and have been up to my eyeballs in production work.  On top of my management work.  It's been a ride.

Today we talk restaurant cover charges, restaurant openings, roll-feed printers and how NOT to quit a job.  Roller.  Coaster.

It's our 200th Episode!  Tonight we're talking about menu writing, specifically descriptive word choice.  Also, we dissect a particularly awful article from 2016, and the restaurant news is still all bad.

There are two things that I am extremely happy to NOT be doing in 2020: dating and getting married.  How do you even do that?  Also, we get an in-school foodservice update, and a drop-in from Ben's younger brother Luke!  (Spoilers, he WENT to a wedding recently!)