When San Francisco’s Corridor restaurant opened two years ago in the city’s Mid-Market neighborhood, it billed itself as “fine-casual,” an elevated 70-seat restaurant that eschewed the cadre of servers and staffers common at most ambitious San Francisco restaurants. The neighborhood’s pre-opera and symphony crowds flocked to Corridor. But instead of making reservations and being served by a coterie of staffers, diners instead stepped up to a register to order dishes like truffled asparagus risotto or garganelli bolognese before finding their own seats. The initial reasons — and benefits — were largely economic, driven by rising costs throughout the region, particularly in preparation for the rising minimum wage. Shifting to the nontraditional concepts also helped combat citywide staffing shortages, while allowing for more employee benefits. On July 1, San Francisco’s minimum wage will climb from $14 to $15, the culmination of a four-year process set in motion by more than three-quarters of San Francisco voters in 2014. Increases beyond 2018 will be dictated by a metric of the Bureau of Labor Statistics and the Consumer Price Index, which also determines Oakland’s minimum wage. More by Justin Phillips Inside ScoopBy Justin PhillipsBelcampo opens giant flagship location in Oakland’s Jack…FoodBy Justin PhillipsFor Dominique… Read full this story
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