Homepage
Open in app
Sign in
Get started
Cassava San Francisco
stories about running a restaurant, and about the great people who work in it.
Follow Our Journey.
Cassava Website
Follow
Tip Pooling is Possible…
Tip 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…
Yuka Ioroi
Jul 3, 2020
How Cassava is Evolving in the New COVID World.
How 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.
Yuka Ioroi
Jun 24, 2020
What Cassava is doing differently about mental health
What Cassava is doing differently about mental health
A clinical counseling trainee’s perspective on mental health in the food service industry from a restaurant that’s doing it right
Colleen Roemer
Jun 22, 2020
Responsibility or Accountability? What is “normal” and what is not in the American Business World?
Responsibility 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.
Yuka Ioroi
Jun 14, 2020
How we started the DIY restaurant, well almost. — Pt. 1 Finding the Space
How we started the DIY restaurant, well almost. — Pt. 1 Finding the Space
We 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…
Yuka Ioroi
May 4, 2020
Yuka Ioroi, Owner GM/Beverage Director.
Yuka Ioroi, Owner GM/Beverage Director.
Yuka Ioroi was born in Shizuoka, Japan in 1979 and moved to Los Angeles in 1995 during her high school years. She graduated from American…
@cassavasf
Apr 19, 2018
About Cassava San Francisco
Latest Stories
Archive
About Medium
Terms
Privacy
Teams