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 Wed, 19 Aug 2026 14:32:55 -0700 Wed, 19 Aug 2026 14:33:21 -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 Two voices discuss the book "Fermentation and Ageing : The Plant-Based Cheese School for Professionals": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. Two voices discuss the book "Fermentation and Ageing : The Plant-Based Cheese School for Professionals": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the d plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, restaurant management 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 Two voices discuss the book "Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. Two voices discuss the book "Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, li plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, restaurant management 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 Two voices discuss the book "Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. Two voices discuss the book "Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, restaurant management 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 Two voices discuss the book "Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. Two voices discuss the book "Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the descr plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, restaurant management 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 Two voices discuss the book "The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. Two voices discuss the book "The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the descr plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, 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 Two voices discuss the book "The Art of Texture : Plant-Based Techniques for Fine Dining": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. Two voices discuss the book "The Art of Texture : Plant-Based Techniques for Fine Dining": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, restaurant management 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 Two voices discuss the book "The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. Two voices discuss the book "The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the desc plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, restaurant management 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 Two voices discuss the book "The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description. Two voices discuss the book "The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link plant-based, hospitality, vegan, HoReCa, profitability, chef, margin, food cost, menu, restaurant management No