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Eggbeater, Bay Area Bites On Opening A Restaurant In San Francisco

By Brian Bernbaum in Food
Tuesday, Aug. 28 2007 @ 11:31AM

restaurant_a16.jpg

Just how hard is it to open a restaurant in San Francisco? Pretty dang hard, according to Eggbeater's Shuna Fish Lydon, who explores some of the stickiest issues in the first of a series of posts at Bay Area Bites.

Not to dash your hopes of opening a restaurant or anything, but did you know:

  • After New York City, San Francisco restaurants have the highest fail-rate, in the shortest amount of time, of any other city in the U.S.

  • Opening a restaurant is considered the highest risk factor by banks.

  • Profits are likely to be very slim, less than seven percent annually.

  • You have to deal with a fickle, image-obessesd public, who sometimes value hipness over food quality. Surprised?

  • The whole place could be sunk by one bad review in a local newspaper.

  • Or worse, the whole place could be sunk by some pesky food blogger with an axe to grind.

    Damn. It's a wonder anybody bothers opening restaurants at all.

    A16 Photo By shunafish on Flickr.

    Tags: Bay Area Bites, Eggbeater, San Francisco Restaurants
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