What's different now about now? San Francisco 2007 poses various issues concerning why it's more difficult to open and own and run a restaurant, than ever before.
Although I don't own the restaurant that has recently employed me, I have the work ethic of one who feels like they do. And as a person who has only just scratched the impenetrable surface of what it is to do such a terrifying thing, I can see why many choose to or not to attempt it in the Bay Area.
In no way am I explaining everything, answering all questions or even covering all the bases in this series. I am merely a cog in a wheel, a voice among millions, attempting to unearth some truth about my industry, right here, right now. Want to gain some new perspective about what it is that I, and many others do? Want to participate in a discussion? Follow your mouse to: Opening a Restaurant in San Francisco, Part One, on KQED