San Francisco turned ghost town?: Dave Chappelle ‘what the f happened to this place ?!’

Fascists

 

https://www.washingtonpost.com/business/2023/10/15/downtown-austin-real-estate-doom-loop/

AUSTIN — Shooting up from the downtown skyline is a gleaming 66-story glass behemoth, a place “where Fortune 500 companies, high-rise residents and premier retailers come together to create a community of their own,” as sleek marketing brochures put it. The tech giant Meta scooped up all 19 floors of office space as construction was underway in early 2022.

But when Austin’s tallest building officially opens later this year, all that office space will be empty. Meta has ditched its move-in plans and is now trying to sublease 589,000 square feet of offices, 1,626 parking spots, 17 private balconies and a half-acre of green space. So far: no takers.

The skyscraper known as “Sixth and Guadalupe” is the most glaring example in the city that made a huge bet on the post-pandemic commercial real estate economy. While other cities worry about a glut of office space as workers resist returning to the familiar 9-to-5 grind, Austin’s challenges are Texas-sized.

Good fun, we'll see how this all works out.

 

From defund the police , to Oh my bad where's the police !!

 

https://www.sfchronicle.com/food/restaurants/article/burrito-la-vaca-briria-sf-18884892.php?utm_campaign=CMS%20Sharing%20Tools%20(Premium)&utm_source=t.co&utm_medium=referral

One of S.F.’s best burritos now costs $22. Why this acclaimed taqueria nearly doubled its price
Mario Cortez

La Vaca Birria owner Ricardo Lopez prepares a burrito at his San Francisco restaurant. La Vaca Birria is known for its spicy, tender birria and burritos.

Brontë Wittpenn/The Chronicle
Ricardo Lopez was long reluctant to raise the prices at his Mission District restaurant La Vaca Birria, where he serves succulent beef braised in a red broth packed into burritos and tacos. But as of late, he simply has no other choice to remain afloat.

“I wish there was something else that I could do,” he said.

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Just like seemingly every other restaurant in the Bay Area, prices have been increasing at La Vaca Birria, and customers aren’t always accepting of the change. So in a recent Instagram post, Lopez addressed a customer complaint about high prices and broke down the reasons his popular grilled cheese birria burrito has gone from $11 a couple of years ago to its current price of $22.

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Simply put, the cost of ingredients and labor has gone up. The trend isn’t new: In the past few years, increasing costs have pushed the price of popular foods from pizza to fried chicken sandwiches ever higher, and burritos aren’t the exception.

Key ingredients for Lopez’s beef birria, like USDA Choice grade chuck, have gone up. When he began the business as a food truck about three years ago, it was $4 per pound; two years ago it was $4.50, and now it’s $6. Because the restaurant uses about 2,500 pounds of beef per month, the $2 increase costs $5,000 per month. Other ingredients he uses like onions have jumped in price from around $11 to $80 for a 50-pound sack. Soybean oil has climbed from $20 to $50 per container. Even mesquite charcoal, a key component for his smoky grilled meats, is more expensive. (According to the U.S. Bureau of Labor Statistics, food inflation was up 2.2% year-over-year in February, and overall inflation was 3.2%.)

“Nothing that I can think of has returned to pre-COVID pricing,” Lopez said.

Labor has consistently been the restaurant’s largest expense. The S.F. minimum wage ordinance has pushed the rate up to $18.07 per hour. Lopez said some of his longtime staffers make above minimum wage, and he tries to keep raises generous. Items at La Vaca Birria are fairly labor intensive, Lopez said: Staff cook the birria in the oven a day before it’s served, chill it overnight to remove fat from the broth, then braise it until it’s rich and tender.

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The work has paid off. Chronicle associate restaurant critic Cesar Hernandez rated La Vaca Birria’s burrito the Mission’s best, over several longtime favorites, praising the “punchy adobo that brought intense spice to anything it touched.”

The customer complaint Lopez responded to appeared to blame this press coverage for the change in price. “Two years ago it was $11. ... Today it is $22,” a customer wrote on Google. “The Chronicle wrote an article about the burrito in November. Coincidence?”

In a long and candid response, Lopez agreed that there was no coincidence. When Hernandez wrote about the restaurant, La Vaca Birria was nearly broke. The endorsement, Lopez wrote, “gave us the confidence in ourselves that we can charge what we need to keep our doors open and maintain our vision without lowering our quality.”

Ultimately, Lopez also has to fight the long and widely held belief that Mexican food should be inexpensive. He tries to inform customers of the high-quality ingredients he uses and the work that goes into making his birria, but he can’t always get through.

“I hope every damn Mexican restaurant in the Bay Area raises their prices,” he said.

 

Lol - the ultimate "Don't go" card - not entirely sure this is legal but I'm sure that won't stop Cali city or state government from trying

complete slime bucket state hahah

 

Our once great cities are being destroyed by progressive ideology and by communities that are totally lacking in personal responsibility and accountability. What's amazing is that the voters in these places will keep voting Democrat and keep making excuses about crime, drugs, education, work ethic, etc all the way through... even as they run out of jobs, stores, and safe areas to live. Astonishing how they have been brainwashed by the government-controlled media to act in a manner that runs counter to their own well being.

Operation Mockingbird has expanded over the decades to the point where society's most vulnerable (the ones that live in these cities) no longer recognize truth vs propaganda.