『The Chef's Math - Plant-Based Strategies for Profitable Restaurants』のカバーアート

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

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

著者： Samuel Barbot
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【Amazonプライム会員限定】今ならプレミアムプランが4か月 月額99円。

10月19日まで。※適用条件あり
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 アート クッキング マネジメント マネジメント・リーダーシップ 経済学 食品・ワイン
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    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 made for chefs, foodservice teams, and plant-based producers looking to build stronger margins and more reliable products. 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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    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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  • Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat

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    6 分
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