Patric Yumul went from a cocktail (or two) a night to a handstand a day.

The president of the Mina Group, a San Francisco-based restaurant group, has been in the industry since he was 16. He says he thought habits like late-night boozing and eating were the norm. “In the restaurant industry, you work when everyone else is off,” he says. “Your co-workers’ habits rub off on you,” he says.

Eight...