And the issue is rents of all types.
I walked by an old favorite restaurant of mine which now has a for lease sign in the window.
It seems the rents in SF act as a filter only allowing longevity for certain types of restaurants:
- ones that use cheap terrible ingredients and production habits with high prices
- megacorp food franchises
Both underpay employees.
It feels like gone are the days of a person passionate about some culinary niche or ensuring their workers get a livable wage following through on that passion and filling the city with new and interesting food options.
The story of the restaurant I mentioned earlier already endured the rents of 5-10 years ago by starting as a tiny place, like a coat locker at a hotel, that sat 6 but churned out quality food and soon become as known for their excellent food as their infamous waits.
They were able, in a few years, to upgrade to a bigger space but now they’re gone.
I’m doubtful even their original success story could happen in the same city now.