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

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

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

Written by: Samuel Barbot
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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.(c) 2026 CineFood -- Organizen Art Cooking Economics Food & Wine Management Management & Leadership
Episodes
  • Fermentation and Ageing : The Plant-Based Cheese School for Professionals

    Fermentation and Ageing : The Plant-Based Cheese School for Professionals
    Aug 19 2026
    CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    6 mins
  • Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality

    Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality
    Aug 18 2026
    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 buffet offerings for restaurants and hotels. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    5 mins
  • Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat

    Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat
    Aug 18 2026
    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 guest satisfaction. Discover practical ideas for menu design, sourcing, portioning, pricing and food-cost control, with a focus on satisfying vegan and vegetarian dishes that support kitchen performance and restaurant margins. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    6 mins
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