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01Oct
Let's Talk About Labor: A Panel from CUESA & Yelp Reservations
12:30 PM - 11:59 PM Zero Zero
Date: October 01, 2018 to October 01, 2018
Where: Zero Zero, 826 Folsom Street, San Francisco, California, United States, 94107
Phone: N/A
Event Type: Other
Ticket Price: N/A
Let's talk about restaurant labor in San Francisco CUESA is partnering with Yelp Reservations for an in-depth conversation with our restaurant community members about labor--the human facet of sustainability-- and how it is a key factor in food business viability. Join us at Zero Zero for a 45 minute discussion followed by a Q + A and small bites. Can we have a solutions-focused discussion? Let's have a fruitful and thoughtful conversation about what is truly on your mind while running your businesses. How are you adapting to address issues of economic sustainability while adopting progressive policies in your staff? What is working within the restaurant community to hire, retain, grow, and compensate staff and what models can be replicated elsewhere? Labor shortages, rising minimum wage, affordable nearby housing...we're facing challenges. But we are planning to steer away from an airing of grievances and instead have a peer-to-peer conversation focusing on forward-thinking, innovative solutions to the labor-related issues in our community. The panelists Reem Assil Reem Assil is Chef/Owner of Reem's California, an Arab bakery combining traditional Arab street food and California ingredients, and Chef/Partner of Dyafa, a full service restaurant celebrating Arab hospitality inspired by her Palestinian Syrian upbringing. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer and centralizes community-building and social justice in her restaurants and projects.  She's a graduate of the La Cocina competitive food business incubator and the Oakland-based Business Accelerator program, ICA Fund Good Jobs.  Jeff Hanak Jeff Hanak is a partner of nopa, nopalito and liholiho yacht club. Having been involved in hospitality for 30+ years, his main focus is on front of house operations which include creating a supportive, transparent and financially successful environment. Jeff calls San Francisco home to his wi