Yep. It’s easy to reverse engineer these arguments, because they are true in some respects. But the fact is that plenty of restaurants in the city find ways to

Yep. It’s easy to reverse engineer these arguments, because they are true in some respects. But the fact is that plenty of restaurants in the city find ways to stay in business. Make a better product that the market will reward, and then either go high volume and lower costs or go high price lower volume for a premium product and increase your margins. Either way, you have to have a viable business model that works for the market as it exists not some fantasy market that the author things it should be. No one is saying rents in sf aren’t high, or that there aren’t real problems like the author is pointing out. There is a crisis of affordability. The question is, can your business model work in those conditions? Sounds like the answer is no. Sorry to be harsh, but the market is harsh. That’s the point.