It’s no secret that the rising operational costs of owning a restaurant have become quite the hurdle. In a time when restaurants are struggling to keep their heads above water and pay their ever-growing stack of bills, they’re turning to innovation and new business models to help cut costs.
Barzotto, a newly opened American pasta bar located in the Mission district of San Francisco, is operating under a “fine casual” model. We spoke to owner Marko Sotto, head chef Michelle Minori, and GM/Beverage Director Brian Hamman about their efficient restaurant style — and how it works. [Read more…]