Food Plays Central Role In San Francisco’s Ever-Changing Bayview Hunters Point

San Francisco's Bayview Hunters Point neighborhood has long been characterized in the news media as an area with a high crime rate, that is poverty-stricken, even by some as dangerous.  Overcoming those inherent barriers can be difficult for any neighborhood - oftentimes, with each positive piece of news, there are two negative stories that grab the headlines.  The constant cycle of bad news tends to weigh on residents, no matter how positive of an outlook they have.  So the question looms - how do you change the narrative?

Part of the solution is taking place right now in the neighborhood.  BVHP is an interesting case.  Just 5-10 years ago, residents would rarely venture out of their homes, neighbors didn’t know each other, there were really no food options and no gathering places within the community.  The area has always been one of the most culturally diverse in San Francisco, with many families staying in the neighborhood for decades, from generation to generation.  But that can often make it more challenging, to break the chain of thinking, to push away from the negativity that lingers.   

Volunteers at Quesada Gardens Initiative

But slowly, changes are afoot, and much of it starts with residents themselves.  Sometimes it may seem like they are fighting against all odds, but there has to be a unity, a desire to build the community from within, to accentuate the positives and change the opinion of outsiders.  The process does not happen overnight; it takes time and a lot of faith.  But eventually, residents become unafraid to open businesses, they join together with their neighbors, walls are torn down and bridges are built.  In Bayview Hunters Point, the Third Street corridor is slowly emerging and becoming a focal point of activity.  Gone are some of the empty storefronts, with locally-owned businesses taking their place.  Affordable housing is being built, withered areas are being cleaned up - it is a case of the residents taking back BVHP and owning it.  Now, that’s not to say that Third Street is perfect.  There are still a gaggle of boarded-up businesses, far too many liquor stores where “unsavory” characters congregate, blight, crime - but there are makings of an energetic hub, where the community can gather and enjoy the fruits of what they have been building.  There is a certain sense of pride that emanates from Bayview; people are proud to live there, proud to be a part of the community, what is being built.  There is a true and unbridled passion to make Bayview Hunters Point a destination, and not the “black mark” that some believe it is in San Francisco.  

Food....Restaurants...Markets - that is slowly becoming the driving force behind the renaissance in Bayview Hunters Point.  Food can be such a driving force in a community - the social interactions and communal nature of dining out are part of the fabric of life.  Not only is it a positive for businesses, but it helps bring life to a locale.  While Bayview Hunters Point has not yet developed as a “dining destination,” there are some encouraging developments.  Restaurants like Radio Africa Kitchen and Limon Rotisserie have opened spots on Third Street; the quality of food at both are not only great for BVHP residents, but for those looking for a great dining experience from other parts of town.  The Bayview Merchants’ Association works with local entrepreneurs, whether it is to secure grants, develop a website and online presence (via Twitter, Facebook, or other modes of social media), or answer any other qualms potential business owners may have.  Supervisor Malia Cohen, whose district includes Bayview Hunters Point, makes her presence known at community meetings and events, and continues to fight for equal footing with San Francisco’s other districts.  BRITE (Bayview Residents Improving Their Environment), a non-profit group, has a strong voice in bringing about change and looking out for the betterment of BVHP.  But first and foremost, residents, many who have lived in the area for years, now want to start their businesses here, want their neighbors to come in for food or drinks, want to be a part of this movement.  They know the difficulties and that there will be some bumps in the road, but want to succeed because they want “their home” to succeed.

A look down Third Street, outside Radio Africa Kitchen

Over the next week, we will profile some of these food businesses, sharing their difficulties and successes, what these owners think needs to be changed and how they are working to make Bayview Hunters Point “a destination” in San Francisco, and not just an afterthought.  These are business owners trying to not only change a neighborhood, but change perceptions, attitudes and the longstanding stream of consciousness that persists.  Tomorrow, the story of Yvonne Hines, who still yearns to open a restaurant in her neighborhood, but is happy to sell her delicious southern treats out of her shop on Third Street.

Customer Service

By far, one of the most important aspects of a dining experience at a restaurant or bar is customer service.  This can make or break a meal right from the start.  Customer service starts from the top with the owner and head chef and goes all the way through the chain: the host or hostess, bartender, server, person bussing your table, sommelier, etc.  A lot of times, you can really tell how your experience is going to be just by how someone might answer the phone.  I have been very fortunate that most of my dining experiences have been stellar from start to finish.  And a few experiences really opened my eyes to that fact.

First pet peeve: I always prefer if a server introduces themselves.  It is just something that I like to see, really in all customer service positions.  Knowing someone’s first name just makes everything a little more personal.  On to my bad experience.  I had made a reservation for the day before Valentine’s Day, what was expected to be a romantic dinner for my girlfriend and I.  It is one of the most reserved restaurants around Valentine’s Day in San Francisco, especially the “special back rooms,” where you have your own booths.  On a busy Friday, we were running late and still had to cross the bridge, so I made sure to call about an hour ahead of time to let the restaurant know that we might be running a little late.  The hostess who answered was nice at first.  But then, she sternly told me that we had to be out by a certain time because the room was reserved an hour after us.  I assured her that was fine and we would make it as soon as we could.  We ended up showing up 15 minutes late and that same hostess mentioned again that we had to be out by a certain time.  Now I was getting upset.  I really don’t need someone telling me how quickly to eat.  I knew we would be out on time and almost wanted to tell her how rude she was being.  We were seated and the dinner was fine.  But it just seemed like everything was rushed.  Like they didn’t ask how things were, if we were finished... they just wanted to get our butts out and seat the next reservation.  It was almost like we were a herd of cattle and they were just raking in the dough.  I left one of the smallest tips I have ever left at a restaurant and vowed never to go again.  It was the worst dining experience I have had in San Francisco.

That brings me to my most recent night out.  My friend was planning a dinner party for her husband at a restaurant in Pleasanton.  We had nine people and it was a pre-fixed meal, with dinner theater included.  Service seemed okay at first, although a little slow at the beginning.  We were served our salads and as we were all finishing, one of the members of our party showed us something interesting he had found in his salad....a nut.  And I’m not talking about a peanut or walnut, it was actually a metal nut, like a nut and bolt.  We were all shocked and when we told the wait staff, they looked like they didn’t really know what to do.

We continued on with dinner and probably about 20-30 minutes later, someone from the restaurant came out and asked our friend if he was okay and offered him a free drink, which was a nice touch.  But honestly, the consensus at our table was that his meal should have at least been comped.  It’s not like the meal was cheap.  And what would have happened if he had bitten into the nut and broken a tooth?  My friend asked the restaurant manager about their policy after dinner and they made mention that they had asked the chef if he knew how it got in the dish, which he said he didn’t.  Then, they had the gall to mention that they thought our friend had put the nut in the dish.  Explaining that you might not want to comp a meal is understandable.  But accusing someone who had just paid $65 per head for a special dinner that someone in her party had planted a nut in their meal is an absolute joke.  Overall, an embarrassing experience and a restaurant I will never go to again.

I have been in the customer service industry.  I worked for five years as manager of the outside services staff at a private golf club and our main goal was to always provide the best in customer service to everyone who came out to the course.  In reality, great customer service skills take a lot of hard work and dedication.  You have to treat every day and every person differently.  Some members I could joke around with, others I left alone.  But no matter what, no matter how busy I was, I always tried to do everything in my power to make each golfer’s experience a great one.  That is the same exact attitude every restaurant and bar should have.  You might be having a horrible day.  But just a little attention to detail and showing you care can make your customer’s day that much better.


I truly rate customer service in the same vein as the quality of food at a restaurant.  It can add or subtract from your dining experience and should be a seamless part of the meal.  For the most part, I have had great experience; but some have left my me scratching my head.  Hope for the best in all your meals out!