Cori Tahara
Vice President, Real Estate & DevelopmentMINA GroupCori has spent nearly two decades in hospitality management and real estate development, in roles in both Los Angeles and San Francisco. Currently Vice President of Real Estate and Development for MINA Group - a San Francisco-based restaurant management company founded by award-winning Chef Michael Mina - Cori manages the design, development, and new openings of the company’s portfolio, including recent projects in Santa Monica, Riyadh, Orlando and Washington D.C.
MINA Group specializes in developing and operating innovative full-service dining concepts and currently owns and operates more than 30 restaurants in the U.S. and Middle East. Since joining MINA Group in 2014, Cori has led multiple areas of project development from budget projections to OSE specifications, from small pop-ups to multimillion-dollar endeavors. Prior to joining MINA, Cori led special projects for Gjelina Group in Venice, Calif., including Gjelina, Gjelina Take Away, MTN, and Gjusta.
Is Fine Dining Dead? Rethinking the Modern Restaurant Experience
As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditiona
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappeari
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappearing, or simply being repackaged into more accessible, experience-driven formats. Panelists will discuss the rise of destination restaurants, the staying power and adaptability of long-standing establis
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappearing, or simply being repackaged into more accessible, experience-driven formats. Panelists will discuss the rise of destination restaurants, the staying power and adaptability of long-standing establishments versus pop-ups, generational influences on dining habits and viral menu trends, and the growing hybridization of high-quality food with counter service. Against the backdrop of labor shortages and rising labor costs, inconsistent dining patterns, and shifting alcohol consumption, the conversation will examine how operators are balancing quality, hospitality, efficiency, and profitability. This session will dive deeply into what the next generation of dining really looks like and whether the future of fine dining may be less about formality and more about delivering exceptional experiences.
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