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The Chef's Math - Plant-Based Strategies for Profitable Restaurants

Samuel Barbot

The podcast that talks plant-based the way kitchens talk margin: in numbers. Samuel Barbot, former chef and founder of CineFood, breaks down one concrete lever at a time for making plant-based cooking profitable in hospitality. No ideology, no activism: food cost, market data, and methods you can run at your next service. One episode, one method, drawn from the CineFood collection of professional guides. For restaurateurs, chefs and hoteliers who want plant-based to make money.

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8 episodes
Avg 5 min
English

Episodes 8

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August 19 · 6 min
Fermentation and Ageing : The Plant-Based Cheese School for Professionals
Explore how fermentation and aging shape plant-based cheese for professional kitchens. This episode focuses on practical techniques, flavor development, texture, production planning, food cost, menu positioning, and restaurant profitability. It is ma
August 18 · 4 min
Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality
Explore how plant-based breakfasts and brunches can strengthen hospitality operations while protecting margins. This episode covers menu design, food cost control, ingredient planning, staffing, guest appeal, and practical ways to create profitable b
August 18 · 5 min
Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat
Plant-based hospitality is turning familiar comfort dishes into profitable menu opportunities. This episode explores how chefs and operators can reimagine raclette, fondue and roasts around plant-based ingredients while preserving flavor, ritual and
August 18 · 5 min
Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual
Plant-based street food for modern fast casual restaurants can be more than a trend. This episode looks at recipes and concepts that help operators shape appealing menus, manage food costs, and improve profitability while keeping the speed, flavor, a
August 18 · 4 min
The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking
Twelve months of profitable plant-based cooking for restaurants. Learn how chefs can plan seasonal menus, manage food costs, and build plant-based dishes that protect margins across the year. The Chef's Calendar connects hospitality creativity with p
August 18 · 6 min
The Art of Texture : Plant-Based Techniques for Fine Dining
Texture in plant-based fine dining is more than a visual detail. You will hear how texture shapes the eating experience, the craft behind creating it, and why it matters in high-level cuisine.
August 18 · 5 min
The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking
Seaweed, marine alternatives, and coastal cooking take center stage as this episode examines how restaurants can build distinctive plant-based menus with strong commercial potential. It explores menu design, food costs, margin opportunities, and the
August 18 · 5 min
The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul
Explore how a Parisian brasserie can modernize its menu with plant-based dishes while protecting margins, managing food costs, and keeping the comfort and identity that define classic French dining. From recipe design to menu storytelling, pricing, s

Showing 1–8 of 8 episodes