Running a restaurant in the Bay Area is no easy feat. Culinary dreams require a business plan filled with dollars and sense. Curious how a brick-and-mortar food business gets started, funded and scales up? If the answer is yes, you’ve come to the right place. Join pineapple SF  to celebrate and learn from four brilliant restaurateurs. From venture capital backing to kickstarters and loans, we’ll dig into the good, the bad, and the hustle from business owners who have navigated the path from farmer’s market pop-up to celebrated restaurant. Moderated by Cassandra Landry, editor-in-chief of ChefsFeed, our panel will feature Reem Assil, chef and founder of Reem’s California and Dyafa in Oakland, Nichole Accettola chef and owner of Kantine, and Isabella Bertorelli and Kenzie Benesh of newly-founded Yo Tambien Cantina, talking honestly about the opportunities, mistakes, and challenges they’ve faced while finding their way to success.  Grab a ticket for delicious eats from RT Rotisserie  in collab with Caviar, canned wine spritzers from our friends at Hoxie Spritzer and real talk.  Partners: For work trade opportunities or sliding scale pricing, contact SF@pineapplecollaborative.com.