Transistor (https://transistor.fm) https://feeds.transistor.fm/the-chefs-math-plant-based-strategies-for-profitable-restaurants 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 291cf622-c4c2-5c73-9600-c08d03b9ebf5 yes en Fri, 02 Oct 2026 16:17:34 -0700 Fri, 02 Oct 2026 16:18:03 -0700 https://cinefood.fr https://img.transistorcdn.com/o86NS20DZkabuKMMlVITEmrHuM4WkdxxkNdDvuKCges/rs:fill:0:0:1/w:1400/h:1400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS80OWI0/NzIxYjAwM2NjNGVm/ODI5MGU4YzUwNjU5/ZDJhNy5qcGc.jpg https://cinefood.fr episodic 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. The podcast that talks plant-based the way kitchens talk margin: in numbers. plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, restaurant management Samuel Barbot No No Fermentation and Ageing : The Plant-Based Cheese School for Professionals full b581df4b-0fe0-4d0e-b233-8a2ada0f9c4d https://share.transistor.fm/s/58343952 Wed, 19 Aug 2026 14:32:54 -0700 Samuel Barbot Samuel Barbot 389 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 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 plant-based cheese, fermentation, aging, food cost, menu positioning No Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality full baa6e2f3-e39c-49c9-9b70-590f4215bad6 https://share.transistor.fm/s/fd9aa535 Tue, 18 Aug 2026 06:32:24 -0700 Samuel Barbot Samuel Barbot 294 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 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 plant-based breakfast, buffet design, food cost, guest experience, menu planning No Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat full bc65d958-ff51-427c-9725-b886c4b858e5 https://share.transistor.fm/s/15f331d4 Tue, 18 Aug 2026 03:33:54 -0700 Samuel Barbot Samuel Barbot 357 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 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 plant‑based raclette, fondue, roast, menu design, cost control No Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual full b909c3ed-4281-4002-b44a-7cacdf11ef84 https://share.transistor.fm/s/9866bd47 Tue, 18 Aug 2026 03:33:45 -0700 Samuel Barbot Samuel Barbot 323 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 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 plant‑based street food, fast casual, cost control, flavor, menu appeal No The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking full 5533b39c-f4d0-4942-ab42-07e46ea97802 https://share.transistor.fm/s/213316be Tue, 18 Aug 2026 03:33:35 -0700 Samuel Barbot Samuel Barbot 279 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 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 seasonal menus, cost control, plant‑based profit, year‑round dishes, restaurant management No The Art of Texture : Plant-Based Techniques for Fine Dining full 56b084f0-2cc7-4e60-9781-35c5a8452240 https://share.transistor.fm/s/ff71c7fd Tue, 18 Aug 2026 03:33:26 -0700 Samuel Barbot Samuel Barbot 370 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. 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. plant-based texture, fine dining, culinary craft, guest experience, flavor layering No The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking full 47e4b8ee-82ce-4da0-877c-ef5f3deb1a19 https://share.transistor.fm/s/5854ecf5 Tue, 18 Aug 2026 03:33:17 -0700 Samuel Barbot Samuel Barbot 345 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 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 seaweed, marine alternatives, coastal cooking, menu design, margin opportunities No The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul full 86e51644-2f38-4c00-a30c-6cb764bd3727 https://share.transistor.fm/s/8d213176 Tue, 18 Aug 2026 03:33:07 -0700 Samuel Barbot Samuel Barbot 315 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 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 plant-based menu, French brasserie, food cost, menu storytelling, kitchen workflow No