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All Grub Street San Francisco Posts Tagged:

‘foodienomics’

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  • Posted 12/8/11 on Grub Street SF
  • Foodienomics
OpenTable Stock Plunges As Google Reservation-Booking Speculation Rises

OpenTable Stock Plunges As Google Reservation-Booking Speculation Rises

Their share price is now less than the average dinner bill.

Filed Under: foodienomics, national interest, opentable, seatme
  • Posted 10/28/11 on Grub Street SF
  • Foodienomics
Maybe the Tech Boom Really Is Feeding the S.F. Restaurant Boom After All

Maybe the Tech Boom Really Is Feeding the S.F. Restaurant Boom After All

The city's chief economist confirms what '7x7' earlier hinted at.

Filed Under: bar agricole, foodienomics, trends
  • Posted 10/17/11 on Grub Street SF
  • Beef
That One Jerk in Contra Costa County Has Caused National Outrage Over Tipping in S.F.

That One Jerk in Contra Costa County Has Caused National Outrage Over Tipping in S.F.

Us to Ed Arnow of the Contra Costa 'Times': Look at this mess you started!

Filed Under: beef, eatiquette, foodienomics
  • Posted 10/13/11 on Grub Street SF
  • Kerfuffles
Are S.F. Waitstaff Demanding a 25 Percent Tip Standard? Hardly.

Are S.F. Waitstaff Demanding a 25 Percent Tip Standard? Hardly.

This "report" from the Contra Costa 'Times' is totally made up, if you ask us.

Filed Under: eatiquette, foodienomics, kerfuffles
  • Posted 9/21/11 on Grub Street SF
  • Mikey Doesn't Like It
Bauer Thinks San Franciscans Would Tip More If It Weren’t for Healthy S.F. Surcharge

Bauer Thinks San Franciscans Would Tip More If It Weren’t for Healthy S.F. Surcharge

Mr. Bauer once again takes an opportunity to complain about restaurants who still show the Healthy S.F. surcharge on checks.

Filed Under: eatiquette, foodienomics, michael bauer, mikey doesn't like it, zagat
  • Posted 7/29/11 on Grub Street SF
  • Foodienomics
Groupon Invents New Accounting Terms to Pretend It’s Profitable

Groupon Invents New Accounting Terms to Pretend It’s Profitable

The company appears to be spending $1.43 for every $1 it makes, and is desperate for cash. Thus, the IPO.

Filed Under: foodienomics, fyi, groupon
  • Posted 1/6/11 on Grub Street SF
  • Complaint Department
In Re: Reservations, and Places That Don’t Take Them

In Re: Reservations, and Places That Don’t Take Them

Places like Zero Zero have given in and started taking them.

Filed Under: a16, complaint department, foodienomics, pizzaiolo, pizzeria delfina, spqr, trends, zero zero
  • Posted 12/9/10 on Grub Street SF
  • Trends
Think Everyone’s Been Eating Way More Pork Lately? Eh, Not Really

Think Everyone’s Been Eating Way More Pork Lately? Eh, Not Really

Americans have consumed about the same amount of pork per year for the last hundred years, though it could be on the rise.

Filed Under: foodienomics, funnies, trends
  • Posted 9/8/10 on Grub Street SF
  • Foodienomics
Will San Franciscans Ever Stop Eating Out? Probably Not, Says Chron

Will San Franciscans Ever Stop Eating Out? Probably Not, Says Chron

"All of us haven't been to Alcatraz, but we've all eaten at the top restaurants," says Pete Osborne, owner of Momo's and Pedro's Cantina.

Filed Under: 25 lusk, foodienomics, openings, pedro's cantina, prospect, trends, wayfare tavern
  • Posted 8/5/10 on Grub Street SF
  • Price Check
Michael Pollan Thinks $8 For a Dozen Eggs Is a Bargain

Michael Pollan Thinks $8 For a Dozen Eggs Is a Bargain

"Eight dollars for a dozen eggs sounds outrageous, but when you think that you can make a delicious meal from two eggs, that's $1.50."

Filed Under: foodienomics, locavores, michael pollan, price check
  • Posted 7/1/10 on Grub Street SF
  • Foodienomics
Female Chefs Paid About a Quarter Less Than Men

Female Chefs Paid About a Quarter Less Than Men

StarChefs released their national survey of chef salaries from 2009 showing an overall uptick, but the news still isn't good for women.

Filed Under: foodienomics, starchefs
  • Posted 1/21/10 on Grub Street SF
  • Foodienomics
Survival Rate of Top SF Restaurants is About 60%

Survival Rate of Top SF Restaurants is About 60%

Two out of three restaurants who make it on Bauer's annual list end up surviving ten-plus years.

Filed Under: between meals, closings, foodienomics, lulu (sf), michael bauer, openings
  • Posted 1/21/10 on Grub Street SF
  • Foodienomics
S.F. Restaurant Staffs Are Costliest in the Country

S.F. Restaurant Staffs Are Costliest in the Country

With the highest minimum wage in the U.S. and health benefits for all restaurant workers, SF beats out all other cities in staffing costs.

Filed Under: foodienomics, wall street journal
  • Posted 1/7/10 on Grub Street SF
  • Foodienomics
Bauer's Coming Around to the Idea of Reservation Deposits

Bauer's Coming Around to the Idea of Reservation Deposits

More in-demand restaurants in SF are asking for $50 to $100 per person as a deposit on every reservation.

Filed Under: between meals, boulevard, coi, foodienomics, michael bauer, palio d'asti
  • Posted 1/4/10 on Grub Street SF
  • Closings
The Great 2009 Data Dump: Weighing SF's Openings and Closings

The Great 2009 Data Dump: Weighing SF's Openings and Closings

Despite popular lore, 2009 was a year that saw twice as many openings as closings on the SF restaurant scene.

Filed Under: acme chophouse, azul (sf), closings, flour + water, foodienomics, nopalito, openings, recession is your friend, trends, zinnia
  • Posted 9/25/09 on Grub Street SF
  • Mediavore

Bikini Baristas Busted; Santa Rosa Ponders Drive-Through Ban

• Bikini-clad baristas in Washington State have been charged with prostitution after they allegedly charged customers to touch their breasts and buttocks at an espresso stand called Grab-n-Go. [AP/SF Gate via Eater NY] • California diners are more conscious of...

Filed Under: crime scenes, drive-thru, energy drinks, foodienomics, grab-n-go, icap, mediavore, zagat
  • Posted 9/15/09 on Grub Street SF
  • Foodienomics
Will OpenTable Move Into the Hotel Business?

Will OpenTable Move Into the Hotel Business?

The reservations company plans to acquire guest management software-maker GuestBridge.

Filed Under: blue smoke, danny meyer, foodienomics, guestbridge, opentable, shake shack
  • Posted 9/10/09 on Grub Street SF
  • Previews
Can a Steakhouse Be Sustainable?

Can a Steakhouse Be Sustainable?

Mike Magliano finds the way to incorporate sustainable meat into a steakhouse is to make it a brasserie too.

Filed Under: bluestem, craft, foodienomics, michael magliano, previews, the french laundry
  • Posted 9/9/09 on Grub Street SF
  • Foodienomics
Fishermen Decry Herring Ban

Fishermen Decry Herring Ban

With the Bay's herring season canceled, some fishermen are raising a stink, despite the fact their trade group supports the move.

Filed Under: foodienomics, herring
  • Posted 9/8/09 on Grub Street SF
  • Openings
Pauline's Wine Bar Opens, Offsets Three Closures and a Bankruptcy

Pauline's Wine Bar Opens, Offsets Three Closures and a Bankruptcy

With Enrico's in chapter 11 and three city restaurants closed in the last few days, we're glad to see some green shoots.

Filed Under: baghdad nights, closings, enrico's, foodienomics, fuzio, openings, pauline's, sage lounge
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