Capitol Weekly 1/18
The franchise model, whereby a brand and business are developed by a franchisor and a franchisee pays for the right to distribute products and services based on the model, is a time-honored way of achieving success.
San Francisco Chronicle 1/18
Which job is harder to fill in the Bay Area right now, software engineer or deli worker? According to data from jobs site indeed.com, both take about the same amount of time, pointing to how massive numbers of workers quitting to seek out new jobs and better pay could be reshaping the local labor market.
Food Industry Policy
San Francisco Chronicle 1/19
In November, even as many restaurants continued to struggle or close due to the pandemic, Bay Area chain Starbird Chicken announced it had raised $12 million in capital, its fried chicken restaurants were seeing 26% growth in sales over 2020 and many more locations were on the way.
We’ve watched communities help restaurants pivot during the pandemic by providing more public space for restaurants to offer open-air dining, but is it here to stay?
On The Side
Los Angeles Times 1/19
Chef Brad Miller and restaurateur Luke Tabit have tested and eaten hundreds of burgers over the past six months.
Eater LA 1/18
Uyên Lê has profitable items on her menu at Bé Ù, like her banh mi. But there are two key reasons why she has so far been willing to lose money in order to keep the $10.50 caramelized pork with eggs (thit heo kho) on the menu.