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In this episode of We Feed Them, Sean and Steven dive into the reality of transitioning from a team member to a manager in the restaurant industry. Drawing from their own experiences moving from the line into leadership, they talk about what actually changes when you step into management—and what nobody really warns you about.

They cover the mental shift from focusing on one station to overseeing the entire operation, the pressure of being the person everyone looks to when things go wrong, and why leading by example matters more than barking orders. The conversation also explores topics like earning respect from your staff, learning from every coworker you meet, balancing authority with empathy, and figuring out your own management style.

Along the way, they share stories from the kitchen, lessons learned the hard way, and practical advice for anyone thinking about taking the next step in their hospitality career.

Whether you're an aspiring manager, a seasoned leader, or just curious about what happens behind the scenes in restaurants, this episode offers honest insight into the challenges, responsibilities, and rewards of leadership in the food industry.

🎥 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

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In Episode 14 of We Feed Them, Sean and Steve catch up after a chaotic week—including a scary hospital stay, long restaurant hours, and the grind of keeping a podcast schedule alive.

They talk about several local restaurant closures and what they say about the current state of the industry, including the end of long-time staples and whether some concepts just don’t fit today’s culture anymore.

Then it’s time for the Chopping Block, where they break down the ultimate gas station snack bracket—nuts, beef jerky, donuts, gummy candy, chips, and more. What’s the best road-trip snack when you’re staring down hours on the highway?

In They Feed Us, the guys dive into the surprising history of Chef Boyardee—the real person behind the famous cans—and how a small Italian restaurant turned into one of the most recognizable food brands in America.

The conversation eventually turns into a deeper look at processed food, convenience culture, and the strange reality of what we actually eat in America.

Restaurant stories, food history, and the kind of kitchen conversations that usually happen after close.

🎥 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

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Is the "healthy soda" trend a scam? This week on We Feed Them, Sean and Steven rock out another Chopping Block Live segment, to taste prebiotic sodas like Poppi and Olipop. Beyond the fizz, we’re getting into the grit of kitchen life—from the aftermath of a devastating deep fryer death to the "jokes" that almost lead to a stabbing on the line.

Highlights:

• The Chopping Block Live: We separate the probiotic hype from the actual flavor.

• Kitchen Disasters: A deep dive into the deep fryer tragedy and the reality of restaurant fires.

• Close Calls: The crew trades stories of the worst kitchen injuries and why you never "fake stab" a chef.

• The "Mushroom" Era: Our take on the alternative drink craze taking over grocery shelves.

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

🎧 LISTEN TO THE FULL AUDIO PODCAST:

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Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

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