San Francisco restaurateurs have been preparing for the $15 mark and its corresponding fallout for four years. Despite the anticipation for what has finally arrived, many continue to struggle with finding a balance, because tactics such as adjusting service models, cutting staff and raising prices can only go so far.
“It’s a catch-22. People need to live, and the business needs to survive,” says Corridor partner Ryan Cole. “You can only charge so much for a burger to adjust before people are leaving to go find a better value. It’s the same challenge we’ve been facing for a while.”
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