Yuka IoroiKris Toliao, Owner/Executive ChefCassava’s San Francisco-born Executive Chef and co-owner Kris Toliao did not grow up surrounded by his parent’s native Filipino cuisine…Jan 10, 2023Jan 10, 2023
Yuka IoroiinCassava San FranciscoTip Pooling is Possible…If you told them in the hiring ad and during the interview, and also train the employees to work at multiple stations within a safe and…Jul 4, 20201Jul 4, 20201
Yuka IoroiinCassava San FranciscoHow Cassava is Evolving in the New COVID World.No more table service and revenue cut by 70%. A Story of a San Francisco restaurant’s transformation in order to keep the entire staff.Jun 25, 2020Jun 25, 2020
Yuka IoroiinCassava San FranciscoResponsibility or Accountability? What is “normal” and what is not in the American Business World?What we learned from the reaction of people towards how our restaurant Cassava handled the COVID-19 crisis and how other businesses did.Jun 14, 2020Jun 14, 2020
Yuka IoroiinCassava San FranciscoHow we started the DIY restaurant, well almost. — Pt. 1 Finding the SpaceWe knew that we had to start really, really small, and it was small. The space was 450 sq ft, the rent was $1200/month with a lease…May 5, 2020May 5, 2020
Yuka IoroiinCassava San FranciscoHow we started the DIY restaurant, well almost.Even the non-profit lenders, who were supposedly more understanding, said buying Bob’s business was the worst idea. They said it had no…Feb 8, 2017Feb 8, 2017