Rosana Rivera runs three businesses under one roof: a bakery storefront, a wholesale bread program, and a catering and events company called Gatheria Studio. Most operators would guess wholesale wins on volume alone. It doesn’t. Catering does, by a wide margin, sometimes 30 to 40 percent margins in a good season, more than either of the other two combined at the bottom line.
She’s also the first Latina chef to ever beat Bobby Flay on television, and the casting process that got her there is worth hearing before you ever get a similar email yourself.
- The one piece of advice from her producer that won her the Beat Bobby Flay episode, and how she practiced her signature dish for exactly the time she’d be given
- What it actually costs to open a restaurant right now, and why the number most people quote is too low
- Why she runs a monthly AI audit on her own online reviews, and what it caught in her matcha program before it became a real problem
André Natera and Rosana Rivera cover why most influencer marketing for restaurants doesn’t move the needle, whether kitchen robotics are actually worth the investment, the one ingredient that wrecks her food cost every single year no matter what, why a bakery’s margins are thinner than most chefs assume, and the full breakdown of why her events business outperforms both her storefront and her wholesale account.
It ends where every episode ends, with the Mount Rushmore.
Guest
@chefrosanarivera@chefandthebaker
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