Various challenges facing the restaurant industry - paying livable wages for its workers, pricing the eating experience in a transparent way for its customers, and ensuring its survival in turbulent economic times. Voter initiatives like the HealthySF insurance fee complicate the economics of the restaurant business, as does the flexible gratuity system meant to ensure quality and service standards. But added costs are becoming expected line items in the total price customers pay for dining out. In a city that loves to eat well and dine out often, how does social and economic policy work in the restaurant business and how will it fare in the years ahead?
Guests:
- Donna Levitt, manager, City of San Francisco Office of Labor Standards Enforcement
- Jennifer Piallat, owner, Zazie Resturant, San Francisco
- Jay Porter, owner, The Linkery Resturant, San Diego
- Kevin Westlye, exectutive director, Golden Gate Restaurants Association
Posts
