What if you can't actually manage your people, and every hour you spend trying is the reason your restaurant won't scale?

Seth Gerber co-owns MIDA, a six-restaurant Italian group out of Boston, and was a 2024 James Beard semifinalist for Best Restaurateur. He came up through Hillstone, earned his sommelier pin and an MBA, and treats outlearning everyone in the room as his only real edge.

In this conversation, we get into why you manage the structure people work in and never the people themselves, why the cinematic version of risk that bets it all on one move is a fantasy that quietly ruins operators, and why the best restaurateurs grow slower than their egos want them to.

If you're grinding inside your business and still feel like the bottleneck, this one tells you where the real problem is.

To learn more about MIDA and their growing collection of neighborhood Italian restaurants, visit midarestaurant.com.

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