Labor
How an SF Restaurant Can Turn a Profit — Even With 40 Percent Labor Costs
Eater 7/13
There’s no good time for your restaurant’s oven to explode, but certainly half a year into a global pandemic that made operating a restaurant unprofitable, impersonal, and joyless has to be one of the worst times possible.
These restaurant chains have raised hourly wages or offered bonuses to attract workers
CNBC 7/11
As bars and eateries struggle to staff up, several large restaurant chains have announced higher pay to entice workers to apply and stick around.
Food Industry Policy
S.F. restaurant owners celebrate permanent parklets; others not so sure
San Francisco Chronicle 7/15
Wade Warrens, a West Portal resident for more than two decades who’s watched local businesses close, said his neighborhood is livelier now than even before the pandemic.
Another California county urges vaccinated people to mask up indoors
San Francisco Chronicle 7/14
The highly transmissible delta variant has prompted Yolo County to urge residents to wear masks indoors again.
On the Side
Where Best-in-Class Chain Restaurants Get it Right
FSR Magazine 7/14
Differentiation has never been more crucial. As the industry rebounds, restocks, and rehires the focus is also turning to innovation. Yes, consumers are eager to get back to restaurants, but they have not lost their appetite for experimentation and experience. For chains, being better is not enough. Success requires being different.
You’re Paying More for Food—and You Might Not Know It
The Wall Street Journal 7/14
Eating is getting costlier for Americans as the food industry faces the steepest inflation in a decade. Big food makers and restaurant chains are raising prices, cutting their own costs and trying other strategies to offset higher expenses.
