Profile of partners

The good, the bad, the chef and the general

Four childhood friends have come together to collaborate and make the Mint a success.  The friends have worked in partnership over the past two decades on establishing various charity organisations and events.  The four partners have been involved in the catering trade from their early teens and together they have amassed a wealth of knowledge in the catering trade.  Each partner brings a unique quality to the team.

General Manager
Abdul Hasib has worked in the catering industry for the last twenty years as head waiter and manager as far a field as the highlands of Scotland.  More recently he has held various positions in the third and public sector as a manager and project leader.  He has recently completed a Higher National Diploma (HND) in Business and Finance.  His experience in various sectors and his recent qualifications gives him the cutting edge in restaurant management for the 21st century.

Head Chef
Ataur Rahman has been a master chef since 1995.  He has worked in some of the leading restaurants across the West Midlands including Shimla Pinks.  He brings his experience and passion for creating some of the finest dishes in the Midlands, his signature dishes are a testament to this.

Manager
Abdul Angur has been in the catering trade from his early teens.  He has been a head waiter and manager for the last 20 years; he has worked across the country including the Channel Islands.  His experience and courteous manner adds to the welcome at the Mint.

Marketing Manager
Aftab Rahman has also worked in the catering trade from his early teens and has held positions as head waiter and manager.  He has since diversified and has a worked in the voluntary and public sector for the last 20 years; he is currently a senior civil servant.  His qualifications include, a degree in Youth and Community Work, post graduate Diploma in Management Studies and an MSC in Management and Organisational Development.  His customer care and attention to detail ensures that the Mint remains amongst the finest restaurants in the Midlands.

Our values

We are a social ethical business. Our back ground is the third and the public sector. We have been involved in the development of many leading charities in Birmingham. The Mint gives us the perfect vehicle to continue our commitment to the community. We have hosted several charity fundraising events. Our beneficiaries include Heartlands Hospital neonatal unit, Pioneers Leading the Way, Step Up, Wilcare Yardley Football Club and African Openspace for these three charities we have raised over £3,500.00 to date. We have supported numerous events by donating prizes for auction and raffles. On the 1st Feb 2010, our first birthday we raised £200.00 and this has gone towards paying 75% cost towards the purchase of a Tube Well in a village in Bangladesh. The remaining 25% have been raised by the villagers, so that they have some ownership. Our medium term aim is establish our own foundation. We are happy to work with charities to help them raise funds in partnership. If you have an idea that you wish to discuss, please come and speak to the General Manager.  Below is a comment from a charity that we recenty worked with:

I just wanted to drop you a line to thank you and your team at Mint for the wonderful evening we had on Friday 21st May at our presentation. The service was excellent along with the lovely food you provided. The whole event was a major success from our perspective and all the people I have spoken to since have said what a great time they had. Everyone enjoyed the atmosphere and the lovely range of meal choices you served.  Alf Rourke - Manager for Wilclare Yardley Football Club.

Mint is going green

Our ethical values are leading the way in recycling waste in the restaurant trade. We are working in partnership with Birmingham City Council and environmental charity Urban Mines to ensure that the city’s restaurant industry places sustainability at the core of their business practice. We held a seminar with Urban Mines in March at the Mint, which discussed best practice within the sector and examined practical measures available to reduce waste, energy and save cost.
We have successfully implemented our own green strategy which has halved our non-recyclable waste and will save an estimated £2,500 over the next five years.
Measures we have taken:

• Partnership with another business to share the cost of glass collection and cardboard waste
• Oil tins are taken to a local scrap yard
• The use of plastic bottles has been minimised as a drinks dispenser has been installed.

We are also exploring how food waste can be collected and turned into energy.
It is crucial for us as a key restaurant within the community to become as sustainable as possible. If climate change continues, Bangladesh will be one of the first countries to disappear. We are keen to share our ‘good practice’ with fellow restaurateurs so that they can take simple measures to reduce waste, save cost and do their bit in saving the planet.  (Aftab Rahman)

Below is a quote from Birmingham City Council;

"Aftab's contributions of the 'Green Restaurant' steering group has been inspirational.  His energy and vision has helped us to develop the first green restaurant award in the UK.  The Mint has taken measures to reduce waste and improve their carbon footprint, they have aslo shared their good practice with others.  The Mint demonstrates that being a green restaurant makes good business sense'''

Keith Budden
Manager - Birmingham Environment Partnership

So dine with us and improve your carbon footprint!