The Side Dish

Finance to Table Education for Operating Your Restaurant

Dustin Minton returns to restaurants at Henry+Horne

Dustin Minton, restaurant, CPA, Arizona

After taking some time off to recharge, travel the world and contemplate the next chapter in his career, Dustin Minton’s latest adventure is his return to public accounting at Henry+Horne. The restaurant industry specialist has more than 20 years’ experience with 15 years focused on providing assurance services to restaurants as well as consulting on best practices related to internal controls, benchmarking, and franchising.

You’re coming off quite the year! You visited six continents and saw some amazing places. How are you feeling about returning to, as you put it, “the real world”?

DM: I’m thrilled to be joining Henry+Horne’s Restaurant Group. Traveling and accounting are similar in that they’re both exciting and no day is the same. I really enjoy the work and I love helping clients. Henry+Horne presented a great opportunity for me to jump back in and still get to focus exclusively on the restaurant industry. I’m looking forward to getting back into the business and reconnecting with and expanding my network.

You’ve known you wanted to be an accountant since 8th grade. How did you end up specializing in services for restaurants?

DM: An opportunity presented itself early in my career when I joined SS&G and worked exclusively in its restaurant niche and it just stuck – maybe because I’m a foodie too. Restaurants are a fun industry and one that you can partake in outside of the work aspect. They’re very entrepreneurial and it’s exciting to see a new concept start from the ground up and become the next big thing, or to work with mature brands to help them remain successful.

Tell us more about your background. You’ve built quite the resume in the accounting industry.

DM: Before joining the Firm, I worked at PricewaterhouseCoopers for over six years in their Cincinnati and New York City offices. After returning to Cincinnati, I joined SS&G and eventually became Co-Director of Restaurant Services, and when SS&G merged with BDO, I transitioned to Co-Leader of the National Restaurant Industry Group there. I’ve worked with many of the nation’s fastest-growing restaurants and most well-respected brands across all segments of the industry. I’ve been lucky to work 100% in the restaurant space for such a long time in public accounting.

What is it about Henry+Horne that caught your interest?

DM: Henry+Horne is a great match culturally. I really love what the Firm has to offer – industry expertise and dedication, the ability to resolve issues quickly, the resources available and how much they value their people – clients and team members alike. They adhere to the highest professional standards, but you know your CPA is treating your needs with the same care they’d give their own.

What are you most looking forward to about working at Henry+Horne?

DM: Definitely the opportunity to team up with our Restaurant Services leader Brian Campbell and the rest of the team to grow the restaurant practice outside of Arizona and the Southwest. I’ll still be based in Ohio working with clients across the country so there really are no geographic boundaries when it comes to what Henry+Horne can offer.

Just out of curiosity, if you hadn’t decided to return to accounting and restaurants, what could you see yourself doing instead?

DM: I’d definitely be a professional travel blogger or college professor. This opportunity with Henry+Horne allows me the flexibility to achieve more balance in my life.

If you’d like to get in touch with Dustin, you can email him at DustinM@hhcpa.com.

Elizabeth Bolt