S.F.'s hottest restaurant opening this year is a fast-food chain in a concrete plaza
The restaurant the city can't stop obsessing over is a location of a fast-food chain above a sunken concrete plaza on a beleaguered stretch of Market Street.
A San Francisco outpost of Jollibee, the massive Filipino chain, is now four years delayed. It's due to cost over $1 million in construction, according to city estimates. And its opening — or lack thereof — has been scrutinized as an indicator of the recovery of downtown San Francisco.
Every movement at the 934 Market St. space, a former Payless Shoe Source, is studied for clues. Most recently, the arrival of a Jollibee sign two weeks ago was greeted as a good omen. ' It's happening!!' one commentator wrote on Reddit, uploading a photo of the bright red sign. 'I can finally drown myself in a large plate of spaghetti and spicy chicken without having to leave city limits,' another user replied. A Google listing for the new restaurant stated it would open in August. (It got three five-star reviews despite not being open.)
But in fact, a company spokesperson told the Chronicle the listing was inaccurate: An opening timeline is still unclear.
Jollibee didn't respond to a question about the cause of the delay. The city's Office of Economic and Workforce Development didn't respond to a request for comment.
But city records show that the project has faced hurdles largely due to its location in a historic district — even though the building itself was deemed 'of minor or no importance' architecturally, and not a contributor to the downtown neighborhood's historic character.
Jollibee, sometimes called the Filipino McDonald's, operates more than 1,600 locations worldwide and 81 in the U.S. It opened its first U.S. location in Daly City in 1998. There are 12 locations in the Bay Area, and last year, to the bemusement of San Francisco fans, Jollibee opened a location in Alameda. It once operated a San Francisco location near Moscone Center, which closed in 2011.
The company's crunchy fried chicken, which comes in a traditional and spicy coating, is a comfort food for many. Other sought-after items include fried chicken sandwiches, hot peach mango pies, garlicky adobo rice, and Jolly Spaghetti, topped with a sweet-savory meat sauce with sliced hot dogs and cheese.
San Franciscans have been waiting for the new location since 2021, when a sign was first posted in the window of the shop above BART's Powell Street Station on the southwestern edge of Hallidie Plaza. A year later, an 'opening soon' banner was taken down, and a video of a break-in and vandalism at the still empty site was posted to X. But a representative reassured concerned fans that the store would open in 2023.
Behind the scenes, the process has been going on even longer. Jollibee first filed for a permit on Nov. 11, 2020, to transform the former shoe store space into a restaurant. The Department of Building Inspection estimated the cost would be $1,050,000. But the permit was automatically placed on hold because of its location in the Kearny-Market-Mason-Sutter Conservation District. The area, designated in 1985, is 'one of the few homogeneous collections of early Twentieth Century commercial architecture of its type in the United States,' according to the city.
The plans also faced other holds from the Fire Department, and the Department of Public Works, which said a document did not include a property line.
Finally, on Jan. 12, 2023, the permit was issued. The Historic Preservation Commission observed that because the building was completed in 1974 in a Brutalist style, it was 'outside the district's period of significance.' It wasn't actually considered a contributor to the historic district, and Jollibee had proposed only minor exterior changes.
Jollibee filed a secondary permit in May 2024 to install outdoor electrical switch gear for required PG&E meters and connections. San Francisco Planning indicated it would grant approval — but records show the process stopped there.
A permit for an exterior sign like the one that recently appeared was filed in 2021 and approved; but Jollibee itself canceled the permit in October.
It's not clear what stage of progress the restaurant is at currently. There has been some work: A special traffic permit was filed so that electric and gas lines could be trenched from Market Street to supply the space last September. In a message to the Department of Public Works sent in October, Manish Goyal of the Office of Economic and Workforce Development informed the department that PG&E was scheduled to complete the gas installation around Nov. 4.
Goyal wrote in the email, obtained through a records request, that he was helping Jollibee open. At the time, the restaurant had announced plans to open by the end of 2024. 'But I'm not sure they will be able to meet that deadline,' Goyal wrote.
Goyal continued to assist the company in procuring permits for work into 2025. On May 13, he inquired about special traffic permits so the company could use a crane 'for its last bit of work.'
In another hopeful sign, job listings went up in early June for store crew for 'immediate placement.'
Marisa Rodriguez, CEO of neighborhood business advocacy group Union Square Alliance, said her organization has been monitoring the opening for years. Jollibee's arrival, she said, is seen as a show of momentum in the much talked-about recovery of downtown San Francisco.
'This opening not only reflects the vibrancy of San Francisco's food scene, but also reinforces Market Street as a prominent thoroughfare for local and international visitors alike.'
Luis Velasco, senior vice president and marketing head at Jollibee North America, struck a positive note in a statement. 'We're excited to join the thriving city center, becoming a part of the community's rich tapestry, and serve the residents a beloved taste of the Philippines right in the heart of one of America's most iconic cities.'
He did not respond to a question about the opening date or what is taking the business so long to arrive.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
a minute ago
- Yahoo
SILVERSEA STRENGTHENS ITS CULINARY LEADERSHIP WITH THE APPOINTMENT OF GIANLUCA SPARACINO AS GLOBAL HEAD OF FOOD AND BEVERAGE
With a career spanning more than 35 years, Sparacino joins from Four Seasons Resorts and will lead the evolution of Silversea's award-winning culinary program MIAMI, Aug. 11, 2025 /PRNewswire/ -- Silversea, the leading experiential luxury and expedition travel brand, has announced the appointment of Gianluca Sparacino as its new Global Head of Food and Beverage, effective August 18, 2025. A dynamic hospitality leader and culinary strategist, Sparacino brings deep experience across the finest epicurean destinations and luxury hospitality brands, along with strategic leadership to Silversea's innovative culinary and beverage program. Reporting to Michael McCarthy, Vice President of Operations for Silversea, Sparacino will work closely with shoreside and shipboard teams on culinary evolution and innovation, service excellence, and expanding Silversea's award-winning gastronomic programs. Born in Rome, and a former graduate of hotel management school Les Roches in Switzerland, Sparacino's hospitality career has based him in some of the world's most renowned culinary destinations including Singapore, Hong Kong, Dubai, Geneva, and Miami during his more than three decades of global hospitality experience. A driving force behind award-winning dining concepts – including collaborating with more than a dozen Michelin-Starred restaurants – and high-performing teams, Sparacino has redefined luxury hospitality through innovation, mentorship, and a guest-first philosophy. He joins Silversea from Four Seasons Resorts, where he most recently served as Vice President of Food and Beverage, Americas and previously served in the same role overseeing EMEA. "Gianluca's proven track record of delivering epicurean excellence, paired with his deep passion for hospitality will be instrumental in advancing our commitment to creating memorable dining experiences that connect our guests deeper with each destination we visit," said Bert Hernandez, president, Silversea. "His leadership will continue to elevate our culinary program to new heights, ensuring our guests experience a truly remarkable experience every time they sail with us." Silversea continues to lead with its culinary offerings, including through its S.A.L.T. (Sea and Land Taste) program, providing immersive dining experiences curated by top chefs, regionally inspired menus, and a focus on authenticity and connection to the destination. Beyond S.A.L.T., Silversea offers a variety of dining options, from fine French cuisine and flavorful Asian options to relaxed Italian meals and international offerings to cater to each guests' unique taste. "Culinary excellence is a core pillar of the Silversea experience, and our guests expect continued innovation for our culinary offerings," said Michael McCarthy, vice president, operations, Silversea. "Gianluca's expertise aligns with our mission to redefine experiential luxury travel, through meaningful, destination-inspired dining. We're excited for what guests will experience under his leadership." "It is an honor to join Silversea — a brand synonymous with unparalleled experiences and service — at such an exciting time," said Gianluca Sparacino. "I look forward to building on this legacy, crafting memorable culinary and beverage experiences that reflect authenticity, innovation, and the soulful pleasure of travel." Sparacino's appointment comes at a time of rapid culinary innovation at the brand, and further bolsters Silversea's food and beverage leadership team. Earlier this year, Silversea welcomed Anthony Maubossin as Director of Culinary Operations & Innovation, who brings extensive expertise to the brand, including his recent induction as a Membre Auditeur of the esteemed Académie Culinaire de France, one of the oldest and most prestigious culinary institutions in the world, dedicated to preserving and promoting the art of French cuisine. The brand also welcomed Jordan Bernstein as Director of Food and Beverage Operations, bringing nearly two decades of experience in elevating onboard culinary and hospitality standards. To learn more about Silversea's industry-leading culinary offerings, visit About Silversea Silversea is the leading experiential luxury and expedition travel brand, offering guests immersive experiences on all seven continents, personalized service, and an innovative culinary offering aboard its 12 intimate ocean and expedition ships. Silversea's itineraries encompass an unparalleled range of destinations worldwide, from the Mediterranean and the Caribbean to the Galápagos, both Polar Regions, and hundreds of fascinating places in between. Set to strengthen its destination leadership in January 2026, the brand is developing the southernmost hotel on Earth, The Cormorant at 55 South℠, in Puerto Williams, Chile – offering guests a uniquely seamless journey to Antarctica. Silversea brings its likeminded guests closer to their destination in uncompromised comfort, championing the joy of travel, an enriching spirit of discovery, and an enduring commitment To Finding More℠. Silversea is one of five cruise brands owned by global cruise company Royal Caribbean Group (NYSE: RCL). For more information, visit About Royal Caribbean Group Royal Caribbean Group (NYSE: RCL) is a vacation industry leader with a global fleet of 68 ships across its five brands traveling to all seven continents. With a mission to deliver the best vacations responsibly, Royal Caribbean Group serves millions of guests each year through its portfolio of best-in-class brands, including Royal Caribbean, Celebrity Cruises, and Silversea; and an expanding portfolio of land-based vacation experiences through Perfect Day at CocoCay and Royal Beach Club collection. The company also owns 50% of a joint venture that operates TUI Cruises and Hapag-Lloyd Cruises. With a rich history of innovating, Royal Caribbean Group continually delivers exciting new products and guest experiences that help shape the future of leisure travel. Learn more at or View original content to download multimedia: SOURCE Silversea Cruises
Forbes
33 minutes ago
- Forbes
YouTube Woodworker Lands VC Funding For Multi-Million Tool Brand
Jonathan Katz-Moses's journey to building a multi-million-dollar woodworking brand didn't start with a business plan, it started with a near-death experience. In 2010, while walking his golden retriever through his Santa Barbara neighborhood, he saw a young couple being surrounded by gang members armed with bats and knives. 'Something in me just snapped,' he recalls in his YouTube video. 'Suddenly, I was in a fight for my life.' He survived with broken bones, 80 stitches and staples in his face and lasting trauma. 'I realized life is short… I was done surviving. And I wanted to chase my dreams.' Those dreams? Making things. He walked away from his construction business, kept just $15,000 and began building in a powerless 120-square-foot shed. 'I ran extension cords from the garage, powered up some tools, and said to myself, I'm going to make things and I'm never going back to that old life.' That shed became the birthplace of the Katz Moses Magnetic Dovetail Jig, a product born out of frustration and shared on YouTube. 'I posted a YouTube video about it,' Katz-Moses told me. 'That day, I sold 27 jigs… it was like I'd climbed Mount Everest.' From there, he built a cycle that fuels the business today: create tools, share them on YouTube, listen to the feedback and refine until they sell themselves. 'The feedback of being a creator is so much better than any company could ever get,' he says. 'I answer the same questions day in and day out. That's where I find the gaps in the market.' The Katz Moses Jigsquare, now his best-seller, came directly from audience questions. 'The number one question was, 'What was that countersink you used?' I hated it… so we designed a new one. We filed a patent. That's coming out now.' It's this responsiveness and deep understanding of the woodworking audience, that caught the attention of Billy Parks, a partner at Slow Ventures. 'He had built an amazing audience that really trusted him and loved him,' Parks told me. 'On woodworking forums and Reddit, his name comes up again and again: 'Check out this guy's tools. He won't lead you in the wrong direction.'' Today, Katz-Moses Tools manufactures more than 100 products in a 33,000-square-foot facility, employs more than 15 people and generates most of its revenue from in-house tools. But for Parks, it wasn't just the sales figures that mattered, it was the infrastructure behind them. 'When you have someone who's built a supply chain, has a warehouse, has achieved velocity with product sales, that's not easy,' Parks says. 'That's a moat.' Katz-Moses uses that infrastructure to help other creators launch products without the headache of fulfillment. 'Don't ship from your house,' he tells them. 'Give it to me, we'll do it… for less than it would cost you to build your own.' One of those collaborations, a folding pocket chisel knife, sold over 13,000 units in its first 14 months. After a decade of bootstrapped growth Katz-Moses brought in outside capital to accelerate product launches, expand his team and scale his educational content. Parks says Slow Ventures' role is intentionally light-touch. 'Our job is to pick great creators that are building their own businesses… and then stay out of their way,' he says. 'We're not investing in just the company; we're investing in the creator.' For Katz-Moses, that trust matters. 'I've bet on myself too many times to give up the reins now,' he says. 'They answer the phone whenever I call, but they don't try to run the business for me.' 1. Know Your Niche and Own It 'YouTube is where you get to know somebody,' Katz-Moses says. 'I don't focus on virality. I focus on the people who will click anything I put out and trust me.' 2. Let Content Drive Product Development His best-selling products came straight from recurring questions in the comments section. 3. Build More Than a Channel Manufacturing and logistics capabilities can be as important as audience size. 4. Collaborate to Expand Reach Partnerships with other creators have produced seven-figure product lines. Katz-Moses has greenlit 30 new products, partnered with other makers and is expanding into live events. At the Texas Woodworking Festival, where he's the platinum sponsor, attendance is expected to '5X' this year. The goal remains the same: to grow without losing sight of why he started. 'We've built a company that empowers makers all over the world… without sacrificing any of the values that got us here,' he says. Or, as he puts it more bluntly: 'Don't wait for life to kill you to start chasing your dreams.' This article is based on an interview with Jonathan Katz-Moses and Billy Parks from my podcast, The Business of Creators.
Business Insider
33 minutes ago
- Business Insider
My partner and I each moved home to save money. We miss living together, but can finally afford our dream trips.
If you told 18-year-old me that I'd be living at home at 29, I would've been embarrassed. By that age, I thought I'd be married with a baby and living in a home I owned. But as I progressed through my 20s, that life looked less and less appealing. What I wanted instead was my freedom, to see the world, and to save money. In 2022, my boyfriend and I decided to make this a reality. The lease on our San Francisco apartment was up, and we decided we were done spending $2,700 a month on rent. We wanted to put our dollars toward our travels, savings, and investment accounts instead. So, I moved in with my mom in North Carolina, while he moved in with family in Florida. Although this arrangement has its difficulties — namely, being long-distance eight years into our relationship — the tradeoff has absolutely been worth it. I now save more money and have the flexibility to do things I love My family and I became very close after my father died in 2019, so moving back home was an easy decision. My younger sister moved back around the same time as me, and my mom welcomed us both with open arms. Since my mom owns her home, we contribute in other ways, like paying the electricity, phone, and home security bills. But even with these monthly expenses, I'd estimate that I pay nearly four times less than I did when I lived in San Francisco. I've also been able to build up my investment accounts and create an emergency fund. Living at home was also beneficial when I was laid off from my job at a public relations agency in November. I didn't have to stress about finding another job immediately, and I had an opportunity to pivot out of a career I didn't love and explore other interests. I love to travel and plan trips, so I became a travel advisor. I've also been able to pursue freelance work, which allows me to set my own hours and seek out clients and projects that excite me. At the same time, I'm also checking things off my bucket list. I just took my first solo trip to Iceland, hiked parts of the Alta Via 1 and 2 in the Italian Dolomites, spent a week in Portugal with my siblings, and wrote this from a café in Annecy, France. Dating long-distance is difficult, but I'm grateful for the extra time with my family I'm not going to sugarcoat it — being long-distance with my boyfriend of eight years has been incredibly hard. From missing life's little moments to working through communication breakdowns and facing constant questions about our future plans, it's a challenge. However, it's a sacrifice we're willing to make right now so we can build the life we want. Over the last few years, we've explored Switzerland, Italy, Spain, Quebec, Vancouver Island, California, Oregon, Washington, and more— often spending a few weeks to a month in each place. If we were still paying rent in San Francisco, these trips wouldn't have been possible. I'm also grateful for the extra time I've been able to spend with my family, and I recognize that living at home is a privilege not everyone has access to. Unfortunately, in our society, there can be a lot of shame or embarrassment attached to moving in with your parents as an adult. Although I've never felt this specific shame, I like to think of it like this: You'll have 50-plus years of life to live on your own, but you only have about 18 years with your parents and siblings. Having this extra time with my mom and sister is something I'll cherish forever. I know this living situation isn't permanent, but I'm going to enjoy and make the most of it for as long as it lasts.
