Saturday, November 17, 2007
Minimum Wage Increase to $9.36 on January 1st
The San Francisco minimum wage is scheduled to increase to $9.36 per hour starting January 1st. Now is the time to start preparing for this increase with your bookkeeper and overall, with your budget. For restaurant owners, this may be a good time to review your menu prices and to make changes accordingly.
Saturday, November 3, 2007
Small Business Development Center Success Story: Regalito Rosticeria
Regalito
Rosticeria
3481 18th Street
San Francisco
Thomas Pena had spent several years refining family recipes and, as he was preparing his restaurant project, he traveled for months in Mexico researching new menu items and cooking techniques. He also had studied baking and pastry at the California Culinary Academy.
In 2005, Thomas took every one of the San Francisco SBDC’s Restaurant Series classes. Whether it was “Checklist for Starting a Restaurant,” “Understanding Food Costs” or four other restaurant classes, Thomas was there. He also took Quickbooks and Strategic Marketing classes from the SBDC. That year he began to work with Colleen Meharry, the SBDC’s lead restaurant consultant. Meetings with Colleen and, later, Louise Dawson, our current lead consultant continued into 2006 as he prepared for his opening.
Colleen and Louise worked with Thomas on every part of his plan. When he found a location on 18th Street in the Mission area of San Francisco, they reviewed his build-out plans and helped him understand the demographics of that area and, as well, his citywide market.
In September and October of 2006, as he prepared for opening, Susie Biehler, the SBDC restaurant PR consultant helped him “create the buzz” for a strong opening.
Regalito Rosticeria launched in November, 2006 and the Grand Opening coincided with Mexican national holiday “Dia de los Muertos” or Day of the Dead. Thomas has historically hosted a very large celebration from his home to celebrate the holiday, including hiring staff from the Culinary Academy to help him prepare and serve some of his signature dishes including some of the best empanadas found in the city and his Mole which, even prior to opening his restaurant, has been a favorite dish within his foodie circle of friends.
According to Restaurant Consultant, Louise Dawson “Although I grew up in Mexico City and think of myself as somewhat of a Mole connoisseur, I don’t think I have ever tasted Mole quite like Thomas’. I have seen how he makes it and the whole process takes about three days.”
Thomas is now able to host his anticipated celebration from his beautifully designed restaurant ( MartinkovichMilford) This year, instead of his artist friends creating the altars, Regalito’s staff will be decorating the niches that were specially designed for that purpose. To add an even more exciting layer, Thomas is hosting the after party for the De Young Museum who is in turn working with Mia Gonzales, the curator from Encantado in producing an exhibition for Day of the Dead. Regalito will also be presenting some of the artists at the restaurant.
According to Thomas, “I would never have been as ready to open my restaurant if it were not for the SBDC Restaurant Series classes and the one-on-one consulting services. The caliber and experience of the restaurant team and the ability to learn from experienced professionals really set me up for success. Most start-ups, like myself, benefit from the free consulting and low cost classes that they otherwise would not have been able to afford. The success of that program can be measured through the success of its clients.”
Rosticeria
3481 18th Street
San Francisco
Thomas Pena had spent several years refining family recipes and, as he was preparing his restaurant project, he traveled for months in Mexico researching new menu items and cooking techniques. He also had studied baking and pastry at the California Culinary Academy.
In 2005, Thomas took every one of the San Francisco SBDC’s Restaurant Series classes. Whether it was “Checklist for Starting a Restaurant,” “Understanding Food Costs” or four other restaurant classes, Thomas was there. He also took Quickbooks and Strategic Marketing classes from the SBDC. That year he began to work with Colleen Meharry, the SBDC’s lead restaurant consultant. Meetings with Colleen and, later, Louise Dawson, our current lead consultant continued into 2006 as he prepared for his opening.
Colleen and Louise worked with Thomas on every part of his plan. When he found a location on 18th Street in the Mission area of San Francisco, they reviewed his build-out plans and helped him understand the demographics of that area and, as well, his citywide market.
In September and October of 2006, as he prepared for opening, Susie Biehler, the SBDC restaurant PR consultant helped him “create the buzz” for a strong opening.
Regalito Rosticeria launched in November, 2006 and the Grand Opening coincided with Mexican national holiday “Dia de los Muertos” or Day of the Dead. Thomas has historically hosted a very large celebration from his home to celebrate the holiday, including hiring staff from the Culinary Academy to help him prepare and serve some of his signature dishes including some of the best empanadas found in the city and his Mole which, even prior to opening his restaurant, has been a favorite dish within his foodie circle of friends.
According to Restaurant Consultant, Louise Dawson “Although I grew up in Mexico City and think of myself as somewhat of a Mole connoisseur, I don’t think I have ever tasted Mole quite like Thomas’. I have seen how he makes it and the whole process takes about three days.”
Thomas is now able to host his anticipated celebration from his beautifully designed restaurant ( MartinkovichMilford) This year, instead of his artist friends creating the altars, Regalito’s staff will be decorating the niches that were specially designed for that purpose. To add an even more exciting layer, Thomas is hosting the after party for the De Young Museum who is in turn working with Mia Gonzales, the curator from Encantado in producing an exhibition for Day of the Dead. Regalito will also be presenting some of the artists at the restaurant.
According to Thomas, “I would never have been as ready to open my restaurant if it were not for the SBDC Restaurant Series classes and the one-on-one consulting services. The caliber and experience of the restaurant team and the ability to learn from experienced professionals really set me up for success. Most start-ups, like myself, benefit from the free consulting and low cost classes that they otherwise would not have been able to afford. The success of that program can be measured through the success of its clients.”
Looking for a New Spot for Dinner? Check Out Sozai Japanese Tapas!
Last month, Sozai Restaurant opened on 15th and Irving Street. This cozy, neighborhood restauraunt serves up some of the best Japanese small plates and has an impressive sake menu.
Japanese born Executive Chef and Owner, Mari Takahashi wanted to bring the concept of Izakaya to San Francisco. Izakaya is a meal of tasty Japanese small plates, followed by noodles or soup and washed down with plenty of sake. You can't get better than that!
Mari does not serve sushi at her restaurant but she does do plenty of catering, where sushi is a staple. She hosted an office event for me several weeks ago and it was mouth-watering!
If you want to check out the restaurant, go to http://www.sozaisf.com/. I recommend the ginger chocolate cake for dessert.
For catering, go to http://www.marisfood.com/.
Japanese born Executive Chef and Owner, Mari Takahashi wanted to bring the concept of Izakaya to San Francisco. Izakaya is a meal of tasty Japanese small plates, followed by noodles or soup and washed down with plenty of sake. You can't get better than that!
Mari does not serve sushi at her restaurant but she does do plenty of catering, where sushi is a staple. She hosted an office event for me several weeks ago and it was mouth-watering!
If you want to check out the restaurant, go to http://www.sozaisf.com/. I recommend the ginger chocolate cake for dessert.
For catering, go to http://www.marisfood.com/.
How Great Companies Get Their Mojo From Maslow
If you are in the hospitality industry, then you should check out Chip Conley's new book. Chip, who is the founder and CEO of Joie De Vivre Hospitality, talks about his company's survival after 9/11 and dot bomb. By following Maslow's hierarchy of needs and transferring them to the workplace, Chip's survival through this devastating time was due to focusing on building meaningful relationships with customers and staff to create peak experiences.
The book is a must-read and available at Amazon for about $15.00.
The book is a must-read and available at Amazon for about $15.00.
Smart Management Class: Employees, Liability and the Law
This class is part of The Restaurant Series hosted by the San Francisco Small Business Development Center and co-hosted by Heffernan Insurance and Next Level Strategies.
The first part of the course educates the entrepreneur on how to reduce liability hiring employees, law compliance with protected classes, independent contractor versus employee, exempt versus non-exempt status and ongoing human resources issues such as meal and rest breaks, overtime and sick pay.
The second part of the course focuses on reducing employee accidents in the workplace, how to control worker's compensation cases and how to best protect yourself against third party claims.
If you are considering starting a restaurant or are already in business, then this class is a must!
The instructors help you to develop control strategies in uncontrollable situations.
This class is being held on November 14 from 1-4pm at the SBA Entrepreneur Center, 455 Market Street. The cost of the class is $25.00 per person.
The first part of the course educates the entrepreneur on how to reduce liability hiring employees, law compliance with protected classes, independent contractor versus employee, exempt versus non-exempt status and ongoing human resources issues such as meal and rest breaks, overtime and sick pay.
The second part of the course focuses on reducing employee accidents in the workplace, how to control worker's compensation cases and how to best protect yourself against third party claims.
If you are considering starting a restaurant or are already in business, then this class is a must!
The instructors help you to develop control strategies in uncontrollable situations.
This class is being held on November 14 from 1-4pm at the SBA Entrepreneur Center, 455 Market Street. The cost of the class is $25.00 per person.
Saturday, October 13, 2007
Food Costing Class this Wednesday, October 17th from 6-8pm
If you are considering opening a restaurant, or are already in the business and are looking to increase your profits, then this class is for you.
The Food and Menu Costing Class is one of a series of low cost classes that are hosted by the San Francisco Small Business Development Center. The classes are held at the SBA Entrepreneurial Center at 455 Market Street on the 6th floor. The classes are $25.00 per person.
This class emphasizes the importance of knowing what each menu item costs to produce and how to price it according to industry standards for profitability. Students take away hard copies of inventory systems, recipe cards, order sheets and costing booklet. Digital versions are available upon request. This class fills up fast so come early and bring your calculators!
The Food and Menu Costing Class is one of a series of low cost classes that are hosted by the San Francisco Small Business Development Center. The classes are held at the SBA Entrepreneurial Center at 455 Market Street on the 6th floor. The classes are $25.00 per person.
This class emphasizes the importance of knowing what each menu item costs to produce and how to price it according to industry standards for profitability. Students take away hard copies of inventory systems, recipe cards, order sheets and costing booklet. Digital versions are available upon request. This class fills up fast so come early and bring your calculators!
Friday, October 12, 2007
Frisee opens October 16th!
Brothers Brett and Nathan Niebergall launch restaurant Frisee this week.
Pronounced "Fruzay," the word gets it's French origins from curly endive and sets the perfect backdrop for their salad-centric menu.
The Niebergall brothers have over 15 years in the restaurant industry and decided to bring their fast, fresh and gourmet concept to the Castro after moving into the area and finding a lack of fast and healthy options.
Located at 2367 Market Street, the brothers took over the Crave location and have been under construction for the past 6 months. Their space is clean and streamlined but cozy and comfortable.
I have had the opportunity to sample their pre-opening menu selection and I was thoroughly impressed and that doesn't happen very often. I will definately be a regular customer. The pistachio crusted salmon was prepared perfectly and I almost forgot it was a salad! The smoked trout was equally as divine and the noodle dishes are memorable. With each dish I kept saying "This one is my favorite!" Brother Brett is the Executive Chef and is very talented. I have a feeling we are witnessing the beginnings of what he is to become.
Brother Nathan is the GM and runs the FOH, including creating the wine list. He is very knowledgable and I don't want to give away the surprise but I can tell you, you will be impressed with his selection.
The industry dinner is set for tonight and the restaurant will open to the public on Tuesday. Stop by and check them out. They are the new darlings of San Francisco!
Pronounced "Fruzay," the word gets it's French origins from curly endive and sets the perfect backdrop for their salad-centric menu.
The Niebergall brothers have over 15 years in the restaurant industry and decided to bring their fast, fresh and gourmet concept to the Castro after moving into the area and finding a lack of fast and healthy options.
Located at 2367 Market Street, the brothers took over the Crave location and have been under construction for the past 6 months. Their space is clean and streamlined but cozy and comfortable.
I have had the opportunity to sample their pre-opening menu selection and I was thoroughly impressed and that doesn't happen very often. I will definately be a regular customer. The pistachio crusted salmon was prepared perfectly and I almost forgot it was a salad! The smoked trout was equally as divine and the noodle dishes are memorable. With each dish I kept saying "This one is my favorite!" Brother Brett is the Executive Chef and is very talented. I have a feeling we are witnessing the beginnings of what he is to become.
Brother Nathan is the GM and runs the FOH, including creating the wine list. He is very knowledgable and I don't want to give away the surprise but I can tell you, you will be impressed with his selection.
The industry dinner is set for tonight and the restaurant will open to the public on Tuesday. Stop by and check them out. They are the new darlings of San Francisco!
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