Chef Paul Smith joins Dave Weekley on Hotline for a candid conversation that blends restaurant reality with game-day practicality. Paul breaks down how severe winter weather slashed Charleston Restaurant Week traffic by nearly 40%, why no-shows hurt small dining rooms the most, and the growing debate over reservation fees. The focus then shifts to Super Bowl hosting, with Paul offering smart strategies for stress-free party food, including buffalo chicken dip, chili, and how to make expensive wings go further. Listener questions drive the final stretch, covering homemade hush puppies, cast-iron frying tips, and the golden rules of smash burgers — including why you only smash once. A practical, honest, and highly listenable segment for home cooks and diners alike.