Chef consulting isn’t fluff—it’s about food, finance, and fixing problems fast.

In this episode of Chef’s PSA, André Natera breaks down what it really means to be a chef consultant—from reducing food costs and improving operations to increasing sales and elevating execution.

Whether you're opening a new concept or trying to save a struggling restaurant, this is the strategic thinking that actually works.

Key Takeaways:

• What real chef consultants look for when auditing a business

• How to lower food cost without lowering standards

• Practical ways to increase revenue through food design

• Why systems matter more than raw talent

• How to be a creative AND profitable chef

What does a chef consultant actually do?

How can restaurants lower food costs and raise quality?

What makes a restaurant more profitable without selling out?

How do chef consultants spot inefficiencies in kitchens?

What advice would top chefs give to struggling operators?

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