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Run the Pass with Chef Andre Natera

Run the Pass with Chef Andre Natera logo

Chef Andre Natera on the business and craft of the restaurant industry.

Run the Pass with Chef Andre Natera is a food industry channel exploring the business and operational forces shaping the restaurant sector, from supply chain pressures and food technology to shifting consumer trends and concept development. Chef Natera brings a working culinary professional's perspective to topics that matter to operators, executives, and foodservice buyers. On MarketScale, the channel serves food and beverage professionals who want both creative and commercial context.

34 episodes
Channel Brief·Run the Pass with Chef Andre Natera · 34 episodes
Updated Sep 23, 2021

Restaurant industry navigates culture, scale, and workforce amid upheaval

Run the Pass documents how chefs and operators pivot business models, recruit staff, build brand, and sustain culture during pandemic disruption. The channel captures real challenges and solutions from working kitchens.

Run the Pass argues that restaurant success now rests on culture, adaptability, and media presence as much as cooking skill. The channel documents this through on-site conversations with working chefs, operators, and workforce experts, showing how pandemic-forced pivots to pickup, to-go, and new revenue streams revealed which operators can sustain teams and brand identity under pressure.

Drawn from How Anthony Bourdain Inspired a Banker to Crea… and 3 more →

“I'm Vietnamese, and my wife is Filipino. There are similarities, and we wanted to combine them in fun ways.”

Chef Kevin Truong, Fil N' Viet food truck

By the numbers

12 restaurants

culinary operation overseen as community regeneration project

4 brothers

family ownership founding Chronic Tacos Enterprises brand

9 cities

traveled to during pandemic recovery, exploring regional food

10,000 residents

in the Village neighborhood culinary regeneration project

What the channel argues

InsightPandemic forced chefs to pivot to pickup and to-go while exploring new revenue streams.→
InsightHyre, a workforce management software, emerged from recognition of hospitality staffing complexity.→
InsightBuilding media channels and fan engagement is key to growing restaurant empires with smaller footprints.→
InsightCompetitive cooking shaped how chefs approach precision, speed, and consistency in service.→
InsightSustainability concerns now drive chef career pivots: from meat-focused to plant-based and seafood literacy.→

What you'll learn

•How pandemic forced restaurant operators to diversify revenue and retool service models from dine-in to pickup and delivery.
•Why workforce management software like Hyre addresses deep, recurring pain in hospitality recruiting and retention.
•How competitive cooking and media presence shape modern chef identity and brand scaling differently than traditional kitchen hierarchy.
•Why sustainability and health-focused culinary philosophy are reshaping supplier choice and chef positioning.
•How restaurant culture and team cohesion directly influence ability to scale and weather crisis.

What to do about it

→Audit your revenue streams and identify which pandemic-era pivots (pickup, to-go, meal kits, catering) should become permanent.
→Invest in workforce management systems and culture-building if you plan to scale beyond one location.
→Develop a media channel or brand narrative to engage customers directly and reduce reliance on foot traffic alone.

Who and what shows up

Eropa Stein

CEO, Hyre

Founded workforce management software to address the considerable complexities of hospitality staffing identified as ongoing industry challenge.

Michael Mohammed

CEO and President, Chronic Tacos Enterprises, Inc.

Discussed strategic vision of fast-casual Mexican brand and importance of creating vibe as operator priority.

Cara Nicoletti

Butcher, author, television host

Fourth-generation butcher who pivoted career from meat to sustainability focus, representing broader chef philosophy shift.

Tiffany Derry

Chef, television personality

Demonstrated how media presence on Top Chef and Bar Rescue drives customer engagement and enables restaurant empire growth through smaller footprints.

Mathew Peters

Chef

Only U.S. winner of the Bocuse d'Or biennial world chef championship, showing how competitive cooking changes approach to kitchen operations.

Questions this channel answers

Q

How do restaurants scale to multiple locations without losing quality or culture?

By building strong team culture first, investing in workforce systems like Hyre, and scaling incrementally while protecting kitchen standards and service consistency.

How Can Restaurants Scale to Meet New Demand? →
Q

What business models proved resilient during the pandemic?

Pivot to pickup and to-go, diversified revenue streams, and food concepts (trucks, food halls) that reduce fixed overhead and allow operators to test markets.

How Anthony Bourdain Inspired a Banker to Create a Culin… →
Q

How does competitive cooking prepare chefs for real kitchen leadership?

Competition trains precision, speed under pressure, and consistency, mindsets that transfer directly to high-volume service and team mentorship.

Competition Cooking Tests if Chefs Have The Chops →
Q

What role does media and celebrity status play in restaurant success?

Building a media channel allows chefs to engage fans directly, grow brand authority, and scale through smaller footprints that don't require premium real estate.

Will Every Restaurant Have a Celebrity Chef? →
Q

How are sustainability concerns changing chef sourcing and menu design?

Chefs are increasingly focusing on seafood literacy, plant-based alternatives, and ethical sourcing, driven by both personal philosophy and pressure from diners and certifications.

How a Fourth Generation Butcher is Ready to Help People … →
Topics:Workforce management and hospitality staffingPandemic pivot: pickup, to-go, and revenue diversificationRestaurant culture and kitchen leadershipScaling and multi-unit operationsMedia, brand building, and celebrity chef economics
Themes:Culture and people strategy as competitive moatSustainability and health reshaping ingredient and menu philosophyMedia and brand building as essential to restaurant growth

Industry context

Hospitality operators are increasingly prioritizing workforce retention through pay transparency, flexible scheduling, wellness programs, and career development, recognizing that employee well-being directly impacts guest experience and business competitiveness.

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