Dave Weekly checks in with Chef Paul Smith from Charleston, South Carolina, discussing rising coffee prices and how restaurants are handling higher costs without passing them along to guests. Chef Paul shares details about Bad Happy Burrito’s opening in Hurricane, including the popular street tacos and the “Big Papa” burrito challenge. The conversation also explores specialty salts, Dickinson’s Salt Works in West Virginia, and how different salts enhance flavor and presentation in both savory dishes and desserts.