Tl;dr: lots managers or head chefs will bring other folks because the environment will be more predictable or enjoyable, and the restaurateur is usually as or more invested in long-term strategy as&#x2F;than then lead staff.<p>The dining industry isn&#x27;t so deep and complex. For the restaurant manager &#x2F; head chef &#x2F; lead chef, it&#x27;s generally  &quot;how much autonomy do I get with dining room design, menu design, hiring,&quot; &quot;what&#x27;s the food cost I need to beat,&quot; and&#x2F;or &quot;what&#x27;s the concept (and can I play with it)?&quot;<p>If the right level of autonomy&#x2F;restaurateur participation is there and they can get behind the theme&#x2F;concept of the restaurant, the chef&#x2F;manager takes the job. Then they get to work building a menu they like and training the staff for the experience they want.<p>WRT bringing a team with them, as high-stress a job as running a kitchen&#x2F;restaurant can be, knowing already you work well with someone is worth its weight in gold.<p>Restaurateurs also are not, generally, blowing by and making whimsical changes. The margins in a restaurant, after food cost, salaries, fixed costs, are usually not super high, so if they have money in it they&#x27;re thinking a lot about how to maximize the ability for that restaurant to grow its business (or increase margins).<p>Luckily or unluckily, there&#x27;s not a ton of strings to pull to manipulate the restaurant&#x27;s profit:<p>- The rent will be the rent. Changing locations is a huge sunk cost in both capital and customers, since existing ones won&#x27;t know where you&#x27;ve moved to (or be able to walk down the street to get to you) and new ones won&#x27;t know yet why they should stop in.<p>- Salaries will have a floor for the area your restaurant is in. You can pay more, but in any case once you get to minimum wage, yeah.<p>The main way to modulate the profit point is to play with costs on the ingredients. You see pretty quick that if you cut ingredient quality by too much, you have to start dropping price points because people won&#x27;t overpay by too much for crappy food. And some venues or concepts won&#x27;t support breaking out of the average price for prepared food in a region, i.e. you&#x27;ve gotta be doing special to charge $20 for a cheeseburger.<p>So, you look at how cheap you can keep ingredients for the quality you want on the other end, And how well you can build the dining experience to resonate with the target customer so they fall in love with your restaurant and keep showing up.<p>The restaurateur is thinking about that a lot, as much if not more than the on-the-ground leadership he&#x2F;she hired.