You know, for every small business person who’s mad at Yelp, there’s another who complains not a whit. Little wonder owners of not-so-hot bidnesses want to suspend the First Amendment and ban Yelp…
Posts Tagged ‘lunch’
It’s SANDWICH MANIA at 5017 Geary near Park Presidio – Long Lines at Lou’s Cafe – 4.5 Yelp Stars Don’t Lie – The Richmond’s Best LunchMonday, April 4th, 2016
Flat-Hatting, 94129 – Flying So Close to the Presidio, People Could Read Your Registration Number, Except You Don’t Have OneTuesday, August 18th, 2015
- Over Congested Areas – when over any city, town or settlement, a pilot shall maintain 1000’ above the highest obstacle within a horizontal distance of 2000’
- Over other than congested areas – 500 AGL is the minimum altitude and must not get within 500 feet to any person, vessel or vehicle
- Anywhere a plane is flying, he must have time to land if he has engine failure”
Sign of the Times: Recession-Era “Dine About Town” Renamed as “SF RESTAURANT WEEK” – Max Price is $85, a 130% IncreaseMonday, January 12th, 2015
Hey, you want a government program that actually works? How about requiring all restaurants to post their hygiene letter grades on a big poster at the main entrance, the way they do down in SoCal?
“In 1998, the County of Los Angeles set out to create a report card grading the hygiene of all restaurants. Phillip Leslie, associate professor of strategic management at Stanford GSB, saw the new law as an opportunity to study the effects of information on consumers and on market outcome. “We wanted to look at how responsive consumers were to that information and whether that translated to responsiveness by restaurants to improve product quality,” says Leslie.
“What he found was overwhelming evidence that not only did consumers change their behavior once the ratings became public by frequenting restaurants with better scores, but restaurants also improved their hygiene levels. And he saw an additional benefit: fewer hospitalizations due to food-related illnesses. “We found that better information causes a change in the behavior of restaurants and consumers, and resulted in an improvement in public health,” says Leslie.
Now that you’re up to speed, here’s the kicker:
He also found the new system had an apparent impact on restaurant-goers’ health. Leslie studied data from the California Office of Statewide Health Planning and Development detailing the number of people admitted to hospitals with specific illnesses. What he found was that hospital admissions for food-related illnesses fell 13 percent from the previous year for people living in Los Angeles, while they rose 3.2 percent in the rest of state. Overall, there were 20 percent fewer food-related hospitalizations in LA than the area would have been expected to experience if the grades had not been introduced.
Now, do you think that San Francisco Mayor Willie Brown and/or any of his appointed minions, like Gavin Newsom or Ed Lee, think that this kind of letter grade requirement would be good for San Francisco? IDK. But so far nobody has dared to defy the Golden Gate Restaurant Association, which super doesn’t want letter grades posted for tout le monde to see, even though such a requirement would boost sales overall, and have an even greater benefit for those who don’t skirt the rules set out by SFGov.
But I digress.
Hey, here are the new deets for SAN FRANCISCO RESTAURANT WEEK. (Or take a look at this well-reported Annie Sciacca bit from last month, if you want the complete history.)
The GGRA has taken over “Dine About Town” from the local tourist organization and this is going to CHANGE EVERYTHING? OK, maybe, we’ll see.
The top price for this program has gone up 130%? Yep. Boy, that sure is restaurateur-friendly, huh?
And the $xx.99 pricing scheme now goes to $xx.00? My, how posh we are.
And what’s this? “San Francisco has the best restaurant community anywhere. Full stop.” Really? Not New York? Not Paris? Not Rome? Not Tokyo? My, how provincial we are.
OTOH, “Restaurant Week” sounds like we’re simply copying other towns in order to sound more “world class.” And of course, it won’t be an actual week, so we’ll be 43% more world-class than everybody else!
And we need $85 deals to allow restaurateurs to “highlight farmer relationships [and] winemaker partnerships…” Like they don’t do that enough on their own already?
And what’s this, a “family-style whiskey-themed dinner?” We’ll be just like Italy!
ASSIGNMENT DESK: Why did the GGRA take control of DAT from SFT? What was wrong with the program before? (IDK myself. This one would write itself, huh?)
I propose a RESTAURANT YEAR, a year in which restaurateurs learn to accept the realities behind that Stanford study and relent on the letter grade issue. Oh what’s that, Yelp has the numerical scores hidden away so that they’re hard to see? No, what we need are simple old-school letter grades posted for all to see.
All right, here it is. Enjoy:
“SAN FRANCISCO RESTAURANT WEEK
January 21 @ 10:00 am – January 30 @ 10:00 pm
SAN FRANCISCO RESTAURANT WEEK IS BACK AND BETTER THAN EVER!
(Under new leadership and with new program updates.)
San Francisco has the best restaurant community anywhere. Full stop. Imagine 10 days of celebrating that. This is the first year that the Golden Gate Restaurant Association has taken the reigns of SF Restaurant Week (a program formerly known as Dine About Town – presented by San Francisco Travel). Based on diner feedback, we gave the program a few updates and are excited to share the addition of a new charity partner: the SF-Marin Food Bank. We’re thrilled to re-introduce you to the new SF Restaurant Week and get your support building this into the ultimate celebration of our diverse restaurant landscape.
During Restaurant Week diners can choose from:
$25 – 2 Course Lunch Menu
$40 – 3 Course Dinner Menu
AND NEW THIS YEAR:
$85 Discovery (tasting) Menu – This is a new menu offering available at select restaurants designed to inspire restaurants’ creativity and delight diners. Look for menus that highlight farmer relationships, winemaker partnerships, special dishes or cocktails, or a chef’s vivid imagination.
Sneak Peek: Great Discovery Menu plans are in the works. Hog & Rocks will be doing a family style whiskey themed dinner in partnership with High West Whiskey. ThirstyBear Brewing Co. is planning a beer themed dinner with food made with beer. We’ll reveal Ichi Sushi + Ni Bar, RN74, AQ and a number of others’ Discovery Menus soon! Stay tuned…
When is San Francisco Restaurant Week?
San Francisco Restaurant Week is a 10 day celebration from January 21 – 30, 2015. Why do we call it Restaurant Week? Because ‘Restaurant 10 Days’ just didn’t sound as good.
How do I find out which restaurants are participating?
We are curating a fabulous group of restaurants that reflect our unique and diverse culinary community. You will be able to see the list of participating restaurants and the menus they will be offering here on this website on January 5th, 2015. In the meantime, visit our Facebook page (join the event!) and see a sneak peek of who is participating and some of the dishes and experiences that will be on offer.
Should I make a reservation?
Yes! Not only to make sure you get to try all of the fabulous menus at the places you want to visit but also because $0.25 of every cover sold through OpenTable bookings will benefit the SF-Marin Food Bank. Your planning ahead is good for you, good for restaurants, and good for the Food Bank. We’re all for that, and think you should be too.
What’s in it for me?
A city-wide celebration with special menus isn’t enough? Ok, we’ll throw in a few extra goodies. We’ll be rewarding the most enthusiastic diners (those that eat at at least 4 or more participating restaurants during Restaurant Week) with 12 – $100 gift certificates. We’ll be collecting photo entries on our Facebook page. More details on that soon…
Art Meets Commerce: The Colorful Corner of Haight and Clayton Celebrates the Year 1967, Urges Purchase of $14 Tourist BurgersFriday, June 13th, 2014
I wish to declare Burger Urge, of 1599 Haight Street, a tourist trap.
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“It was one thing to charge 9-10 dollars for a mediocre burger and another to charge 2 dollars more just to put a slice of cheese on a regular burger, but now some burgers are 13.99?! NO fries, no sides? no sides? It’s an average burger and absolutely not worth the huge spike in prices. I hope the tourists enjoy wasting their Euros and Yen. $13.99? Utter rip off. Get a delicious sandwich across the way at Haight Street Market for $6.50 instead.”
“McDonalds – which is full of crackheads – is a better dining value.”
The People have spoken.
The First Rule of EAT Club is DON’T TALK ABOUT EAT CLUB.
The Second Rule of EAT Club is DON’T TALK ABOUT EAT CLUB.
But I digress.
There I was in the Financh all set to “welcome” yet another a new corporate shuttle to the ‘hood, you know, with the two-inch main blade of my Victorinox Swiss Champ right into the sidewalls of the rear tires when I discovered that it’s actually some sort of food delivery bus.
Then I didn’t know what to do.
Jay Barmann of Grub Street has the deets on this Big New Thing.
As seen yesterday in the 94111:
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“EAT Club Eats up the Valley – Announces $5 Million Series A Funding Led by August Capital
SAN FRANCISCO–(BUSINESS WIRE)–EAT Club, a leading food tech company that brings delicious lunches to professionals, announced today that it has raised a $5 million Series A funding led by August Capital with participation from First Round Capital, Siemer Ventures, Great Oaks Venture Capital, Launch Capital, Tekton Ventures, Mark Vadon (Co-Founder of Blue Nile & Zulily) and angel investors. Howard Hartenbaum of August Capital joins Rob Hayes of First Round Capital on the Company’s Board of Directors. First Round Capital led the Company’s Seed Financing in 2011.
EAT Club is an innovative ecommerce service that presents an always-changing daily assortment of lunches to its members via its website and mobile services. Members who order lunch enjoy a freshly prepared restaurant meal, delivered to their office between 11:30 a.m.-12:30 p.m., without the issues of a minimum order size or food not showing up on time. EAT Club merges technology with an exclusive network of quality restaurant partners to create a curated, convenient experience for members, while providing restaurants with a profitable new revenue stream and significant consumer exposure. EAT Club delivers to over 1,500 California Bay Area companies and powers corporate lunch programs and group meetings for customers like Chegg, Bloomreach, Gunderson Dettmer, and IMVU.
“This is an incredibly exciting time for EAT Club. We’ve built a product that our members love, have an amazing group of people, and that is translating into very fast growth. We’ve been experiencing consistent double-digit month-over-month growth,” said Frank Han, EAT Club’s CEO. “With this funding, we will more aggressively pursue our vision of making great food available and accessible to people everywhere. What we’ve done so far is just the beginning.”
Leading the financing round, August Capital Partner Howard Hartenbaum believes that EAT Club’s Internet-based logistics technology is tackling a growing lunch problem that affects more than 70 million professionals by helping them get a wide selection of healthy and tasty foods at work without needing to plan ahead. “EAT Club fuses technology to capitalize on untapped restaurant inventory and real-time member reviews and feedback to create a product that is simply awesome. Employees are no longer forced to eat a catered selection they didn’t want, now each employee can select their individual EAT Club choice each day.”
About EAT Club
EAT Club is a leading food tech company that makes lunch fun, exciting, delicious and super easy. EAT Club’s unique concept allows members to choose handpicked lunches that fit their lifestyles and receive their lunch by 12:30 p.m. Founded in 2010 by Kevin Yang and Rodrigo Santibanez as Stanford Graduate Students, EAT Club currently delivers lunches to more than 1,500 companies in the California Bay Area. For more information, visit www.myeatclub.com. EAT Club has received funding from August Capital, First Round Capital, Siemer Ventures, Great Oaks Venture Capital, Launch Capital, Tekton Ventures, Mark Vadon (Co-Founder of Blue Nile & Zulily) along with angel investors.
SS|PR for EAT Club
Tony Keller, 312-759-0858
Daily lunch at the office can be a hassle. It’s time-consuming, repetitive, and potentially unhealthy and expensive if you’re pressed for time. At the same time, there are all these great restaurants in the neighborhood, but driving there would take too much time.
Fortunately, EAT Club is here to make daily lunch delicious, convenient, and affordable. Just visit myeatclub.com, choose from a rotating set of featured restaurants and healthy daily options, and your food shows up by 12:30 like magic.
Join fellow office workers at over 2,000 other companies like Sony, Shutterfly, and Kaiser Permanente and discover affordable and reliable lunch delivery.
We created EAT Club to address a frustration we personally felt as busy office workers, that there were no convenient, delicious, and affordable lunch options available to us. At Kevin’s last job, the only quick options were the uninspired deli in the basement and the McDonalds down the street. More than once, he resorted to raiding the vending machine.
While there were good restaurants within driving distance, it was hard to get in a car for lunch without losing an hour out of the day. Kevin and his colleagues looked into lunch delivery a couple times, but found that the minimum orders and unreliable service made it too expensive and cumbersome for daily use.
It was based on this personal experience that we decided to combine a love of good affordable food, novel use of technology and data, and a commitment to consistent service to make lunch delivery an attractive option for all our fellow office workers out there.
You can order one lunch for yourself or a hundred lunches for your company. Sign up for free, order your first lunch and start believing.
Kevin and Rodrigo
EAT Club Founders
Frank Han, CEO
As CEO, Frank is helping EAT Club change how people eat lunch at work. Frank is a long-time eCommerce industry leader. Prior to joining EAT Club, Frank was CEO of Swoopo.com, the innovative inventor and leader of pay-per-bid auctions. He was founder and CEO of Glimpse.com, a fashion shopping portal that was sold to TheFind. Prior to that, he was Executive Vice President and General Manager of HSN.com, the online business of the Home Shopping Network, where he drove growth to over $350 million in annual revenue by embracing HSN’s multi-channel opportunity. In 1996, Frank cofounded eToys.com, the pioneering online retailer that grew from zero to over $200 million in revenue and IPO’ed in 1999. He served as COO and SVP of Product Development.
Frank earned his MBA from the Stanford Graduate School of Business and his BS from Yale University.
Kevin Yang, Co-Founder
Kevin is an experimental cooking enthusiast and low-key restaurant connoisseur. To support these hobbies, he has held odd jobs throughout the years, including stints in management consulting, venture capital, computational biology research, and classical Chinese translation. His qualifications to be a lunch delivery guy include an MBA from Stanford and a BA from Harvard.
Rodrigo Santibanez, Co-Founder
Rodrigo’s adventurous appetite has given him an extended food curriculum, ranging from traditional recipes to the most exotic dishes from around the world. He developed a crazy appetite for spicy food while growing up in southern Mexico. His background as a Finance Analyst taught him the most efficient methods of ordering food in late office hours, and his experience at a consumer goods company in Italy refined his taste for Neapolitan cuisine. Rodrigo studied his MBA at Stanford University, where he enjoyed the amusing results of mixing Asian, Indian and Latin American cuisines in the same student dormitory.
- Forbes – 9 Awesome Apps for Your Startup Office Manager (Mar. 5, 2013)
- San Mateo Patch – Local Start-Up Solves Lunch Hour Dilemmas (Jun. 8, 2012)
- AllThingsD – At Silicon Valley Companies, There’s Certainly Such a Thing as a Free Lunch — For Employees(Feb. 15, 2012)
- NBC Bay Area – Point, Click and Eat at Work (Nov. 30, 2011)
- San Mateo Daily Journal – Eat Club targets office desk diners (Nov. 28, 2011)
- First Round Capital
- Lightspeed Venture Partners
- Launch Capital
- Siemer Ventures
- Tekton Ventures
- Brian Lee (founder of ShoeDazzle and LegalZoom)
- Niren Hiro (AdMob)
- Aki Sano (Founder of Cookpad)
- Michael Kinsbergen (CEO of Nedstat, acquired by comScore)
Attention: Walmart is Coming, Walmart is Coming, Walmart is Coming to San Francisco, Sooner or Later – Here’s WhyThursday, August 16th, 2012
They’re still laying the groundwork.
They’ve been working on this for years.
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A Short Visit to the New SoMA StreatFood Park at 11th and Harrison: Food Trucks, Food Trucks, Food Trucks!Thursday, July 12th, 2012
I guess I passed through the place early – it looked like a ghost town when I was there.
But the Yelpers, well, they love it.
The entrance at 428 11th:
Les mise-en-scene – reminds me of the spare vehicle lot / junkyard of Veterans Cab Co, which is what this place used to be. Instead of busted Plymouth Gran Furies we now have food trucks:
Open-air communal dining, redolent of the Main Pavilion at Jonestown:
Ah, here are the trees on Division shown in the plans. All this new activity has chased away the under-the-freeway stolen bicycle fences all the way to….
…just across Division Street:
Now, speaking of parking, here’s what you’ll see across the street from the main entrance: “PARKING IS FOR COSTCO SHOPPERS ONLY – Violators Will Be Towed”
So, you’ve been warned.
I don’t know, I’m sure it was a royal PITA to get the SFP up and running. And I know that the gestation period for this new baby was longer than a rhino’s, but of course a lot of that had to do with setting up the handicapped-accessible bathrooms and the pavillion and whatnot.
What I don’t know is how things will shake out for the SFP over the next year or two. This could be a case of a K-selection strategy in an r-selection environment.
M-F: 11 AM to 3 PM and 5 PM to 10 PM
Weekends: 11 AM to 10 PM
People on the street eating chicken and meat
People eating pork with a knife and a fork