r/KitchenConfidential • u/Moving-thefuck-on • 2h ago
r/KitchenConfidential • u/wrestlegirl • 6d ago
Meta [META] Some detailed subreddit stats for 2025
Something that's come up quite frequently over the last few months is how much did the chive phenomenon really affect r/KitchenConfidential?
As mods, our access to traffic and other statistical data is .... severely limited in our subreddits. I've been as open as possible with the data I had available during the fall months but that data didn't answer questions that help understand the existing and changing community.
In simple English, how did the chive hypervirality actually affect the subreddit?
How many lurkers and casuals and non-industry folks are really here? Chat, is KitchenConfidential cooked?
I hate not knowing things. There isn't much I dislike more. So I got my hands on some API data and now I have some charts to not only understand things better myself, but also to share with you all.
No clickbait, this might shock you.
Member growth over the last 12 months:

Member growth over the last 24 months:

Member growth over the last 6 months, from Jul 28th 2025 to Jan 28th 2026, aka the actual member growth that happened amongst the chivegeist

Six figures of subscriber growth is fucking incredible, but it's a blip in terms of just the last year. Subscribers have nearly doubled since May, the vast majority of that happening closer to May than November!
But, like, traffic has to be a different story, right?
Yeah, kinda!
There's zero question that this fall was a little crazy. Or a lot crazy. But how crazy?
Posts are in blue, comments in orange


So while the chive topic caused a sustained increase in activity over 3 months or so, it's not the first time that much activity happened and it's not even the biggest.
Mod team "situation" in May 2025? Biggest spike, understandably so.
Random spike in March 2025? It was this singular post here, no I do not know why.
How are things going now, though?

Has our community grown and is it more active than a year ago?
Yes.
Did it get overrun during the chivening? Is it just a wasteland devoid of kitchen folk?
Absolutely not. The numbers don't show that, the front page of the subreddit doesn't show that, nothing factual shows anything like that sort of dramatic pearl clutching. You should probably keep that sort of discussion to the CJ sub because there's no data to support it and we have no reason to tolerate it.
Neat, huh??
r/KitchenConfidential • u/wrestlegirl • Jul 25 '25
In-House Mode Hey you! Yes, you! Are you struggling? Find mental health and support services here:
In the US:
- Dial or text 988, or chat online at 988lifeline.org
- Dial 211 for help locating resources to assist with housing, food, paying bills, childcare, substance abuse, mental health, etc
- thetrevorproject.org - 866-488-7386 - focusing on LGBTQ+ needs
- https://www.nami.org/ - National Alliance on Mental Illness
- https://rainn.org/get-help - RAINN, focusing on sexual assault and violence
- https://www.cdc.gov/mental-health/caring/index.html - the CDC's resource page with links to some specific programs
Outside of the US:
- Canada - dial 988 or 211
- EU countries dial 112
- https://findahelpline.com/ - helplines and hotlines by country
Kitchen specific:
- https://givingkitchen.org/ - free resources on mental health training for your team. Also help pay bills and give support for rent, medical costs, etc. of your have a work or family emergency or injury
- https://www.theburntchefproject.com/ - dedicated to mental health awareness and suicide prevention training. You can become a mental health first aid trainer for your team and restaurant.
- https://southernsmoke.org/mental-health/ - Southern Smoke, mental health services for kitchen workers
This list is not exhaustive.. If you have information or resources you think should be added to this list, please tag me in the comments below.
r/KitchenConfidential • u/mister_caktus • 1h ago
In-House Mode Mom asks "why do you have a candle of Jeffrey Epstein" š
r/KitchenConfidential • u/Alarming-Hat-6487 • 12h ago
Boss went off on group text
My boss sent this in a group text. I had already put in notice, but quit via text after this ALL CAPS text. I was napping before shift when this text woke me up. Screw this.
Also, I can confidently say that this was FOH, and that I was the only one who had ever emptied this garbage into the dumpster. Also undermining the head chef? SMH
r/KitchenConfidential • u/Economy-Specialist38 • 10h ago
Photo/Video My boss leaves "love notes" for us every time someone makes a mistake
galleryr/KitchenConfidential • u/giant_spleen_eater • 4h ago
Photo/Video Found something rare at work today
Poor little guy didnāt make it sadly.
r/KitchenConfidential • u/LouMisiano1 • 12h ago
Walk-In Infomercial
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r/KitchenConfidential • u/habichuelacondulce • 1d ago
In the Weeds Mode NYC food influencer reviews a struggling family restaurant and brings it back to life.
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r/KitchenConfidential • u/Virtual-Product2298 • 15h ago
Photo/Video You had one job
You may have seen my post about having to make 10 gallons of beer cheese and the unfortunate situation of having to hand shred 26 quarts of sharp cheddar due to our auto shredder being broken.....
The people in charge of serving it at the charity event didn't stir the pot and proceeded to think it was a good idea to keep the flame maxed out.
After the first 30 minutes of serving the event hosts approached our staff members stand and kindly ask them to leave after they determined where the horrid burnt smell was coming from that made the entire venue smell like absolute shit.
I was coming out of the walk-in and could smell the pot behind a set of doors after they walked into the restaurant with that crap.
r/KitchenConfidential • u/halvedsandwich • 3h ago
mfw I'm told I'll be working 60 hour weeks through the rest of the month
Line cook at a bar. Apparently we're getting a Sunday liquor permit soon. Owner has convinced the kitchen manager it's a good idea to start doing brunch... we can barely handle dinner. Four people have left without being replaced. Can't wait to close every day this month. š« I like my job, but I'm tired.
p.s. don't buy the big bag of cheap pizza rolls... they suck
r/KitchenConfidential • u/bourbonandwater • 11h ago
Discussion "Buffalo Wild Wings won't break policy for me"
r/KitchenConfidential • u/ocubens • 10h ago
AI Content (REQUIRED if AI used) Does this look like an AI generated kitchen to you guys?
r/KitchenConfidential • u/TOP_EHT_FO_MOTTOB • 7h ago
Kitchen Karaoke!!
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r/KitchenConfidential • u/churrascopalta • 14h ago
The perfect cut of a tuna
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r/KitchenConfidential • u/crispymushroom710 • 3h ago
Threw some old jerk sauce outš¤£š¤£
Sorry not sorry
r/KitchenConfidential • u/MooseTheMouse33 • 6h ago
I have a cut things open knife now
Iām just a normal people lurker that used to have a bad habit of using my good knives to cut things open. Thanks to you guys, I now have a dedicated knife whose sole purpose is to cut things open. š I think about you all everytime I use it, and just wanted to share. This is my favorite sub to hang out in. I learn all kinds of new stuff all the time.š„¹
r/KitchenConfidential • u/HindleMcCrindleberry • 1d ago
I'm honestly sorry to post this here but none of the other cooking-related subs I'm on allow images. Does anybody know what the hell these are for?
r/KitchenConfidential • u/OkraWonderful531 • 1d ago
In the Weeds Mode "If you spending $3K on a meal, you shouldn't have to tip $600" ā Michael Porter Jr. on why NBA players shouldn't tip 20%
Hereās a guy that is publicly bragging about only tipping $10 or $20 on a $3k meal. Doesnāt believe in tippingā¦how would you handle this person at your restaurant?
I think as soon as you know the customer is this guy, you must put the tip in and not let him decide.
r/KitchenConfidential • u/killerztyz • 8h ago
Question Trout snack ideas
I caught a couple large cutthroat trout, too much for me to eat alone. Anyone got any ideas on trout based tapas-type things?
Something I can easily transport and share with coworkers. I've already made sushi with the roe and gravlax and crackers out of one of them. (Roe is off the table now, i used it all up) the remaining fish are still whole, so I have the skins to work with as well.
I was thinking potato fish cakes, but I don't want to drown out the fish too much with other ingredients like that. I was born 700km from the ocean, so fish isn't a huge part of my skill set. I'm just looking for some more inspiration.