Tracking Gentrification

Michael Mauschbaugh, chef of Sous Beurre (photo: Jason Henry/Chronicle)

Michael Mauschbaugh, chef of Sous Beurre (photo: Jason Henry/Chronicle)

The latest tech boom, as most people know, has had innumerable and sometimes extreme effects on life in the Bay Area: Rents are skyrocketing, longtime businesses are being pushed out, and the character of the city is changing. All of these factors affect restaurants and restaurant workers, and at the Chronicle, I try to find ways to track the effects of gentrification and tell the stories behind the numbers. A few stories in that series:

Why Is It So Expensive to Dine Out in San Francisco?
Eliminating Tips Brings Unintended Consequences
Tenderloin’s Vietnamese Core Faces Extinction
A Year After Mission fire, Small Businesses Fight to Recover