When launching or refining your brewpub’s food program, you must decide whether to hire a full-time chef, bring in a consultant, or find a middle-ground solution.
Each option comes with its own benefits and challenges.
Wandering Monsters in Cincinnati, which opened in the summer of 2023, opted for an “elevated supervisor” approach to managing their BBQ brewpub. Mike Georgiton, the brewery’s Kitchen Operations Manager, shared the pros and cons of each strategy during the 2025 Ohio Craft Brewers Conference in Columbus, Ohio.
Hiring a Chef
Hiring a chef means bringing in someone who is fully embedded in the business. They oversee recipe development, food quality, standard operating procedures, inventory, and staffing. Georgiton — who came from Queen City Hospitality which is responsible for restaurants such as Abigail Wine Bar, Senate Pub, Pontiac OTR, and Holiday Spirits Bar — said that having a chef in-house ensures that food preparation is consistent, safe, and aligned with the brewpub’s brand.
“A chef is in the kitchen every day, checking and tasting the food, making sure everyone is following procedures and maintaining food safety standards,” he said.
A chef also plays a crucial role in establishing a unique culinary identity, something that can differentiate a brewpub from competitors. With their leadership, the kitchen operates more smoothly, and training, scheduling, and cost control become more structured.
However, hiring a chef comes with a significant financial commitment. Salaries can range from $60,000-$120,000 annually, and when factoring in benefits and payroll taxes, the total cost can even be higher.
There’s also the risk of turnover.
“If you’re paying on the lower end of that range, the chef may not have the same skill set as someone earning $80,000 or more,” Georgiton points out. “You get what you pay for.”
Using a Consultant
Some brewpubs opt to work with a consultant instead of hiring a full-time chef. A consultant provides expertise in areas like pricing, menu development, and cost management.
“These professionals put their name and reputation on the line, so they often take things very seriously,” Georgiton said. “They typically have a broader industry perspective and a strong grasp of cost control and planning.”
The financial commitment for a consultant is lower than that of a full-time chef, with fees that can range from $10,000-$50,000 per project, with hourly rates typically between $100 and $300. Some consultants even accept a small equity stake in the business as part of their compensation, which can help ensure their continued involvement.
Despite these advantages, a consultant isn’t in the kitchen every day. This means there’s a greater need for owner oversight.
“With a consultant, you have to spend more time in the kitchen yourself,” Georgiton said. “You need to be able to walk in and ask, ‘Why are you cutting it this way? Why did you put that braise in at this time?’ Otherwise, standards can slip.”
Wandering Monsters Approach
Wandering Monsters chose a hybrid solution, hiring a kitchen supervisor to manage daily operations while working with a consultant to set up their food program. This approach, Georgiton noted, balances cost savings with operational efficiency.
By hiring a kitchen supervisor instead of a full-time chef, the brewery was able to cut costs.
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“A supervisor typically makes between $40,000-$60,000 a year, saving about $20,000 compared to hiring a chef,” Georgiton said, using generalized numbers.
At the same time, their consultant provided foundational knowledge, recipes, and operational guidelines, reducing the need for high-level culinary expertise in-house.
While this approach provides financial advantages, it does come with some risks.
“You have to find the right person,” Georgiton said. “There are individuals who will bust their butt and do a great job every day, but that might not always be the case.”
Which Option is Best for Your Brewpub?
Deciding between a chef, a consultant, or a hybrid approach depends on a brewpub’s specific needs and resources.
Hiring a chef offers deep integration and control but requires a significant financial commitment. A consultant provides expert guidance at a lower cost but necessitates greater involvement from ownership. The hybrid approach, as seen with Wandering Monsters Brewing, offers a structured yet cost-effective solution.
Each brewpub has unique goals, but understanding these options can help any owner make informed decisions that contribute to long-term success.
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