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.
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Episodes
How the Hospitality Staffing Landscape Changed
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Workforce management has always been a challenge in hospitality….
Creating A Vibe With Chronic Tacos
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. On this episode of Run The Pass, Host Andre…
How a Fourth Generation Butcher is Ready to Help People Eat Less Meat
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. The art of butchery was Cara Nicoletti’s birthright in…
Addressing Burnout In The Restaurant Industry
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Over the past year, workers in the restaurant industry…
From Burger King to Top Chef: How A Self-Taught Chef Worked His Way Up Through Michelin Star Restaurants
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. On this episode of Run The Pass, Host Andre…
Competition Cooking Tests if Chefs Have The Chops
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. On this episode of MarketScale’s Run the Pass, host…
How Can You Ensure Your Food Truck Concept Has Wheels?
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Launching a new food concept is never easy. The…
A Taste of Global Cuisine with a World-Renowned Flavor Expert
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Without flavor, every bite would be much less enjoyable….
How Can Restaurants Scale to Meet New Demand?
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. On this episode of Run the Pass, host and…
Navigating Diverse Food Scenes and Elevating Kitchen Culture
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. A chef’s journey can take many twists and…
Meet the Chef who Created Tom Brady’s TB12 Nutrition Manual
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Being a traditional chef was a way of life…
Educating Chefs about Seafood Sustainability
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Run the Pass looks at the world of seafood as…
Finding the Right Culture for Your New Restaurant
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Consistent delivery of outstanding food requires more than cooking…
World-Class Chef Shares How Competitive Cooking Changed the Way He Worked
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Continuing to bring stories of celebrated chefs to audiences,…
Will Every Restaurant Have a Celebrity Chef?
How do you get your customers to talk about your business naturally? There is no magic formula, but the key to success is media. Building a channel for your fans to engage with furthers brand and their experience. No one knows this better than Tiffany Derry. Derry has been a mainstay on Top Chef,…
Culture’s Place in the Modern Restaurant Landscape
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Run the Pass is always excited to present the…
Sweetening the Pot: Navigating the Luxury Food Market
How will niche stores connect with their customers and maintain their role in their communities? To answer that question, Executive Chef Andre Natera takes a visit to Dude, Sweet Chocolate in Dallas’s historic Bishop Arts District. Natera is meeting one on one with owner Katherine Clapner to find out how she has protected the…
What Defines “Great Service” in a Restaurant?
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. The experience of dining out is just as much…
How Can Culinary Arts Unite A Community?
Having built a reputation as a premier chef in Dallas, Junior Borges set out to find and build his own restaurant concept, but discovered something greater — the opportunity to leave a legacy through an expansive culinary project that’s uniting a community. The Village is an expansive neighborhood in Texas with over 10,000 residents, just minutes from…
From Meal Kits to Fermentation: What Restaurant Trends Will Continue?
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. The art of cooking and dining…
Run the Pass Returns: Exploring Foodservice’s Rebound in 2021
This January, Executive Chef Andre Natera is heading to a new city in the Lone Star State. You’ll follow Chef Natera as he travels to North Texas to take on Dallas, where he’ll explore the future of hospitality with the industry movers and shakers leading the way. From chefs growing successful restaurants by building media…
Run the Pass is Back with New Episodes!
This January, Executive Chef Andre Natera is heading to a new city in the Lone Star State. You’ll follow Chef Natera as he travels to North Texas to take on Dallas, where he’ll explore the future of hospitality with the industry movers and shakers leading the way. From chefs growing successful restaurants by building…
How an MIT Project Turned into a Non-Alcoholic Brewery
On this special After Show segment of Run the Pass with Executive Chef Andre Natera, host Daniel Litwin was joined by Ronan McGovern, Founder and CEO of Point 5 Brewing, for a conversation about the brewing company’s non-alcoholic product and how it might fit into the future of the food and beverage industry. The…
Building an Alliance to Foster Culinary Innovation
The Austin Food and Wine Alliance has built a reputation for throwing big parties and networking events to help foster culinary innovation. This year, the organization announced a relaunch as the Texas Food and Wine Alliance, expanding to all the major regions of the state – a move that proved to be needed now more…
How are Restaurants Using Automation?
The COVID-19 pandemic is still making its effects felt in the restaurant industry, with owners and operators across the globe looking for ways to safely reopen, make diners feel comfortable, offer outdoor options and prepare for a potential boom during the holiday season. Though it’s far from smooth sailing during this period of reopening, automation…
Building Your Restaurant’s Voice
In the thrill of crafting menus, cooking dishes and serving diners, chefs often forget about branding themselves. Advertising is an afterthought for many, even the best, but building a brand image and establishing community relationships are more important skills now than ever before. So, how does a chef cultivate an image that matches the aesthetic…
Can Wine Sales Take the Heat?
In this bonus clip from Run the Pass, V is for Vino host Vince Anter tackles some hot topics in the wine industry, particularly in the wake of both the COVID-19 pandemic and recent wildfires along the West Coast of the United States. V is for Vino, billed as the No. 1-rated wine show on…
What New Trends are Taking Over Restaurants
In this bonus clip from the premier of Run the Pass, The Main Course host and Executive Editor of Modern Restaurant Management magazine, Barbara Castiglia, sat down with Tyler Kern to explore the entirety of COVID-19’s effect on the restaurant industry – and it’s a large one. In terms of family-owned restaurants, the pandemic…
Food, Flavor & Family are Powering the Business of Restaurants
Nearly 70% of family-owned businesses are sold before they even make it to one additional generation. That’s not the case with Food Related. Food Related is a food importer and supplier of, well, food and food-related items, and CEO Luciano Ciociari is carrying on his father’s legacy of treating everyone the company deals with,…
What Does Opening a Restaurant Right Now Look Like?
Running a restaurant isn’t an easy business. Long hours, small margins, and delivering memorable experiences for guests are demanding. Throw in a pandemic and near shutdown of the world, and dining is moving into new territory. Sarah Heard, Co-Chef and Owner of Austin’s Foreign and Domestic, joins Chef Andre as they discuss what’s she’s learned…
Run the Pass: Bringing Fine Dining into Your Home
On this bonus clip from Run the Pass with Chef Andre Natera, Natera and Comedor Chef Partner Gabe Erales explore how the Austin eatery has adopted a meal-kit model during the pandemic. “We knew that our food wouldn’t translate into just hot food to go,” Erales said. “So, we started talking about creating something…
Run the Pass: Bringing Sizzle to the Commercial Cookware Market
On this episode of MarketScale’s Run the Pass, host and Executive Chef Andre Natera brought in globally recognized kitchen supply entrepreneur Jake Kalick to see if the sizzle surrounding Made In, a premium cookware company, is the real deal. Motivated by a family history spanning over 100 years in the kitchen supply business, Kalick…
Run the Pass with Chef Andre: August 6th
With 25 years of experience in the food and hospitality industries and a current role as the Executive Chef for the largest luxury hotel in Texas, Andre Natera is a renowned expert as much for his business acumen as he is for his cooking. Now, he’s ready to invite fellow innovators, entrepreneurs, business leaders…
