What I learned from my San Francisco restaurants — and why I have hope
The author, Nate Pollak, reflects on his experience running restaurants in San Francisco, highlighting the challenges and rewards of the industry. He notes that the city's progressive policies and health codes can be burdensome for small businesses, but also acknowledges the support he received from local merchants associations and government initiatives. Despite the difficulties, Pollak remains optimistic about the future of San Francisco's restaurant scene, citing the city's rebounding consumer appetite and the efforts of Mayor Daniel Lurie to improve the business environment.
- ▪Running a restaurant in San Francisco can be challenging due to thin margins and relentless operations.
- ▪The city's health codes and progressive policies can be burdensome for small businesses, but some initiatives have provided support.
- ▪The coronavirus pandemic tested the restaurant industry, but temporary measures such as caps on delivery platform take-rates helped businesses stay afloat.
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Opinion What I learned from my San Francisco restaurants — and why I have hope By Nate Pollak Published June 4, 2026, 10:22 p.m. ET See more of our coverage in your search results. Add The California Post on Google Running a restaurant is one of the hardest things I’ve ever done — and I say that as someone who loved it, every day. The margins are razor thin, the operations are relentless, and the lifestyle demands everything you have. I wouldn’t recommend it to anyone who doesn’t go in with eyes wide open. But done right, owning a restaurant can be deeply rewarding, even scalable. Even in San Francisco. 3 People wait in line to check out at the estate sale for Cafe Jaqueline in the North Beach neighborhood of San Francisco May 15, 2026, following its recent closure.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at California Post.
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