Webber’s Steakhouse

Webber’s Steakhouse A family owned and operated staple, in South Daytona, FL, for almost 40 years.

09/11/2025

God Bless you, Charlie Kirk ✝️🇺🇸

09/08/2025

Just to make everything clear…WEBBER’S IS STILL OPEN!! It has been sold. There are great new items & changes to the menu! Fresh Sushi!!Open 7 days a week & back open for lunch. We sold for health reasons, again to make it clear, Homer’s cancer is back. We have custody of one grandchild & getting custody of another soon. Nevermind the cost of running a small business. We put all we could into it. Took equity loans out on our house to keep the place going just so the employees had a paycheck . We had THE BEST STAFF ANYONE COULD HAVE!! Aileena, Patti, Paiten, Linnea!!!! FOH ROCKS!! BEN & DAWN…no words. Our kitchen HAS to be the smallest!! The teamwork & fun & best attitudes!! To our loyal customers…THANK YOU!! You pulled us up when we wanted to call it quits, all the work & money to fix that old building!! It’s been there over 60 years & I swear, they built the town around that building!! To all that loved us, thank you!! For those that didn’t…sorry for ya. We did our best. Those that completely disrespected us..Bye Bye
Best of luck to the new owners!! They have a GREAT new concept & a great new addition to South Daytona!

07/31/2025

I hope you all read through this.
It is devastatingly accurate!

From Damon Oliver I believe-

A eulogy for Anne, a reckoning for all of us.

They'll say Anne Burrell died of "acute intoxication." They'll rattle off the chemicals like it's a recipe: diphenhydramine, cetirizine, amphetamine, ethanol. But that's not a cause. That's a symptom. That's the garnish on a plate of despair.

Anne died the same way too many in this industry do. Not from drugs, but from accumulated silence. From being too good at pretending everything's fine until the pretending becomes a permanent condition.

I worked in restaurants for over two decades. Not as a chef or a cook - I was a QA and expo, and often a bartender. The middleman between the kitchen's fire and the dining room's fantasy. The translator. The pressure valve. The one who kept the plates coming, the servers sane, and the cooks from killing each other.

I also served. I've bussed tables, memorized allergy lists, juggled side work, smiled through grief. I've been screamed at by cooks and threatened by guests. I've cried in the walk-in, slammed shots after a rough close, and kept coming back because that's just what you do. How many times have we said we're built for this s**t?

I can say this with confidence:

The restaurant industry is a su***de machine with a soundtrack.

-The Kitchen Is a War Zone with a Dress Code

It's always hot. Always loud. Always urgent. The expo line is a tightrope - one foot in fire, one in ice. You hear the cooks cracking in one ear, the servers spiraling in the other, and you're expected to smile while your own insides twist like overcooked pasta.

Everyone's exhausted. Everyone's high, hungover, or hurting. And the solution is always the same: keep moving.

You sprain your ankle? Shift's still on.

You lose a friend? Grieve on break.

You're suicidal? Have a shot and shake it off.

Anne wasn't weak. She was a master at performance. Big voice. Big laugh. Big energy. The kind of presence that fills a room - and hides the emptiness just behind it.

So was Bourdain. Cantu. Violier. Strode. Cerniglia. Marks.

And so are thousands of others. Ones whose names we'll never know. Ones still showing up to make your birthday dinner, your anniversary special, your takeout order right.

-They Feed the World While Starving Themselves-

There's rarely health insurance. No therapy.

Little paid time off. You're working doubles just to stay broke. You're medicating with whatever's around - coffee, coke, pills, Red Bull, fireball shots, adrenaline, approval. The Monster and a cigarette shift meal is more than a meme - it's a reality.

And when you finally sit still? It hits. All of it. The pace kept it away. But now you feel how lonely you are. How bruised. How disposable.

And maybe that's the shift you don't come back from.

-What I Know - As a Worker and a Counselor-

This isn't about willpower. It's about culture. Infrastructure. Trauma stacked on trauma until it becomes identity.

Most cooks are wounded healers. They feed others to feel useful. Worthy. Needed. Because the world hasn't offered them much else. They nurture and show love with every single plate.

You can't therapy your way out of a toxic job. Just like you can't meditate your way out of poverty. This system is sick.

You don't have to work the grill to get burned. Expo sees everything. Servers absorb trauma with a smile. Hosts get harassed. Bussers and barbacks go home invisible.

Substance abuse in restaurants isn't a party, it's anesthesia. Dying to live, as the song goes.

People don't "break" - they wear down. Like aprons too long in the wash. Like knives never sharpened.

-So What Do We Do?-

If you run a restaurant: -Pay for therapy, or at least offer it. Mental health stipends over merch. -Kill the "we're a family" lie if you're not willing to grieve like one. -Train managers in trauma response - not just inventory spreadsheets.

If you're a guest: -Gratitude is as important as a gratuity. Your server isn't your servant. -Say thank you like you mean it. Your boorish comments and corny jokes can be saved for later. -Don't be the reason someone's faking a smile while unraveling.

If you're in the game: -There is no prize for dying with your clogs on. -Therapy isn't weakness. Medication isn't cheating. -The walk-in freezer isn't your only safe space.

We didn't lose Anne because she wasn't strong enough.

We lost her because this industry keeps asking people to be superhuman - without giving them anything human in return.

It's time we fed the ones who feed us.

With grace. With time. With healing. With recognition.

Before the next brilliant light goes cold in the name of hustle.

As for now, Chef Anne, wipe down your station and head home.

We've got it from here.

NMWJS

Another happy customer!!
07/03/2025

Another happy customer!!

06/26/2025

New on the menu…
8oz sirloin with 2 sides & garlic bread $23.25!!

06/13/2025

We will have a limited menu, with all the fave’s for Father’s Day! Dad’s can enjoy a free draft beer for being the Best Dad Ever!! 🍻🩵

06/06/2025
01/03/2025

Rib Special!! $27 full rack with 2 sides & garlic bread. Stay warm with homemade Creamy tomato tortellini soup. Fresh homemade desserts!

11/22/2024

Thanks for all the prayers…Randy is HOME!! ❤️🙌🙏

11/20/2024

I can’t even express my feelings & gratitude towards our AMAZING staff!! Medical emergency yesterday for my husband & these guys knocked it out of the park all on their own!!! I left the hospital this morning to go check on the restaurant & Q, one of tireless spokes, is in the kitchen cutting tips & steaks!! The good you do for others does come back to you!!! We are so blessed Randy is on the mend & we have these WONDERFUL ANGELS holding us up!! THANK YOU, Aileena, Kaitlyn, Patti, Marnie, Linnea, Q, Ben & let’s not forget FRANKIE!!!! ❤️🙏🙌

10/12/2024

Hope everyone is safe & getting power back. We are open, 4-9 tonight, back to regular hours. See you soon!

10/08/2024

We will be open tonight 4-9pm. Closed Wednesday & Thursday. Please stay safe everyone!!

Address

2017 S. Ridgewood Avenue
South Daytona, FL
32119

Opening Hours

Monday 4pm - 9pm
Tuesday 4pm - 9pm
Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 9pm
Saturday 4pm - 9pm

Telephone

+13867615982

Alerts

Be the first to know and let us send you an email when Webber’s Steakhouse posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Share

Category