An NYC chef and owner reveals that 'The Bear' accurately portrays the importance of non-food aspects in running a successful restaurant.

"The Bear," which premiered in 2022, has been praised for its portrayal of life in high-pressure restaurant kitchens.

The third season of the Chicago-based establishment's fine dining restaurant, owned by Jeremy Allen White's Carmy, emphasizes both the financial success and the quality of the food.

The Bear's spending is being audited by a new character, and Carmy is frequently asked about the restaurant's financials. However, the accuracy of the show's portrayal of the business side of fine dining was examined by CNBC Make It, in consultation with industry experts.

Nick Anderer, a New York City chef who trained under skilled chefs before starting his own business, saw parts of his experience mirrored in the show. He owns and operates Anton's in the West Village with his wife and business partner, and is currently opening a new restaurant, Leon's, in Union Square later this year.

"As a chef-owner, I must always consider the financial aspects of my business, according to Anderer, who admits that it can be challenging to prioritize numbers over the culinary aspects of the job."

The most significant aspect of this season of "The Bear" for Anderer is the extensive time spent by the characters evaluating the minute details in the restaurant, including the color of the napkins and the quantity of microgreens used during a service.

Small decisions can significantly impact a restaurant's profit margins.

"The accumulation of small expenses, such as soap, toilet paper, c-folds, candles, linens, China, glass, and silver, can lead to a significant loss of profit margins over time, as the breakage of these items adds up."

"To become a successful chef, you must think about being a businessman first, according to him."

Union Square Hospitality Group's chief technology and supply chain officer, Kelly Macpherson, concurs with the show's portrayal of a restaurant's struggle to balance its financial constraints with its chef's aspirations.

"Macpherson advises Make It to strike a balance between the financial aspects and the essence of the restaurant experience for guests. While every penny counts, it's essential to consider what will have the greatest impact."

Despite his expertise, Jeremy Allen White's Carmen lacks the business acumen that a chef at his level should possess.

"He believes that if he has worked in numerous renowned restaurants and witnessed their opening and closing, he would make wiser choices when testing lamb loin recipes. However, the show may have intended to communicate that he is focused on his artistic journey and not fully considering the business aspect."

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