The restaurant industry is in constant motion, shaped by evolving consumer expectations, operational challenges, and a new generation of workers who demand clarity and purpose in their careers. In this conversation, Michael Mina, award-winning chef and founder of Mina Group, teams up with Jason Himber, the company’s CEO, to discuss the foundations of modern restaurant leadership.
Together, they explore the importance of mentorship, communication, and accountability in creating a thriving workplace culture. They also share strategies for adapting to the post-pandemic landscape, scaling without sacrificing quality, and crafting dining experiences that extend beyond the plate.
Attracting and retaining talent in the restaurant industry requires more than just competitive wages—it demands a clear path for growth. Michael and Jason emphasize that younger employees aren’t disinterested in hard work; they just need to see where their efforts will take them.
Providing structured career trajectories, defined expectations, and measurable goals helps cultivate a culture of motivation and engagement. Transparency in leadership, from performance metrics to promotion pathways, allows employees to connect their day-to-day responsibilities with their personal and professional growth.
People are willing to put in the work when they know it leads somewhere. If we, as leaders, don’t provide that structure, we’re failing them.
Mina Group
By establishing clear systems that recognize effort and reward achievement, restaurant leaders can inspire their teams to take ownership of their roles while feeling invested in the success of the business.
Growth in the restaurant world isn’t just about expansion—it’s about maintaining consistency and quality across multiple locations. The Mina Group has developed a four-box system designed to keep operational leaders, chefs, and managers aligned.
This framework ensures that every restaurant follows established best practices, balancing creativity with structure. Regular check-ins, clear responsibilities, and consistent evaluations help maintain high standards without stifling the unique personality of each location.
“When you have a structured system, accountability isn’t about micromanagement—it’s about creating clarity so that everyone knows what success looks like,” Mina explains. “It’s what allows us to scale while keeping our identity intact.”
By implementing weekly performance reviews and structured accountability measures, restaurant groups can foster an environment of continuous improvement, where both individual employees and entire teams are set up for long-term success.
One of the biggest challenges in growing a restaurant brand is maintaining what made it special in the first place. Mina Group has found success by leveraging internal platforms, such as a recipe exchange system, which ensures that knowledge-sharing and best practices are easily accessible across locations.
This approach allows restaurants to replicate excellence while adapting to local markets and evolving trends. The key, according to Himber, is to stay flexible while remaining grounded in core values.
“The industry changed dramatically post-pandemic,” he says. “We had to reassess everything—our systems, our processes, and even our guest experiences. What worked before didn’t necessarily work anymore.”
By consistently refining and upgrading operational systems, restaurant groups can ensure they remain adaptable, scalable, and sustainable in an ever-changing industry.
Today’s guests want more than just great food—they want an experience. Restaurants that embrace entertainment, interactive elements, and immersive atmospheres are finding new ways to captivate their audience.
Michael Mina highlights the shift toward blending dining with entertainment, integrating music, nightlife, and communal experiences to enhance the overall guest journey.
“The best restaurants today are creating moments that go beyond the plate,” he says. “It’s about how people feel when they walk through the door—the energy, the ambiance, the engagement.”
By adapting to these changing expectations and embracing culinary evolution, restaurants can stay relevant and compelling, ensuring their guests keep coming back for more.
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