to your chamber of commerce leadership, rodney fong, catherine cahill thompson and alfredo pedroza. such inspiring words from all of them. so before i let you go, let's go ahead and keep an eye out for upcoming chamber events. get involved in the san francisco business community if you are interested in learning more about the san francisco chamber of commerce, i encourage you to visit their website, sf chamber comm. follow them on social media and thank you to everyone here today for helping us make this event possible. all our sponsors, speakers, guests, and thanks to the san francisco chamber of commerce staff for their out standing work and happy valentine's day everyone! happy wednesday. we hope to see you all again next year. you all take care.

>> (music). >> hi, i'm emmy the owner of emmy's spaghetti i offers working that with some kind of fine dining and apron and feeling stuffy and in the 90s in san francisco it was pretty pretense in a restaurant in the restaurant scene i want to it have a place to have a place for my friends to guess i started

the restaurant a no better place the outer mission spaces were available that's when i opt in two 10 he start with all people and work with them and the events they create one of the events we do every year and backpack give away and give piaget away and a christmas part with a santa and bring 5 hundred meatballs and pa get and we're like in the mission not about them knowing where the food comes from but a part of the community. and my restaurant emmy's spaghetti and fun banquet and san francisco not the thing that everybody knows about we

stay under the radar we show the showcase i take it food and we started to eat we wanted to have comfort food and that a claims friend from i take it and helped me create meatballs and dealing evolved over the years in the beginning one plate of spaghetti and a meatball we tried to make the portions as big as they could be. and now we have quite a few types pasta dishes with a la begin and meat sauce or have a partition to a lot of food we are at a point with all the favorites i don't change the menu often 0 i eat here so much

but everything is fresh your cocktail menu is the best it's ever been one thing on the menu our magazine ghetto we change the flavor one of the fun things it is served in the historically we're known emmy's spaghetti as a friendly place and when i opened i wanted my friend to be welcome and other parents to be welcomed and it is very for this is a place for families especially in san francisco and this is where though hold their celebration important i mean you're coming to a family restaurant and you're coming for o to a fun place i love being the owner and pretty sure my life i enjoy running the psta

spaghetti place i hope to be here a while we'll see how it goes we everyone is a friend we're hoping you'll be a >> >> >> my name is alex sinclair of willow on the green in san francisco. we are the only british tea shop

on the west coast and focused on high quality luxury goods from the u.k. and we have teas and baked goods. we came up with the name because willow is made with baskets and the parklett, a willow green and that is a picnic in the park. i have come up with the idea because i have lived in the neighborhood for a year. seven years ago we had a tea shop. during covid we needed to have a new flavor and rejuvenate the business. we are between two beautiful businesses. i realized with the shop opening next to the bakery, we had a beautiful tea shop in the area.

we started with british teas and want to support local tea makers in the local area. and once you have cheese and biscuits need tea and jam and lemon curd and chocolate and all of these parts basically imported from the u.k. our most popular products come from wales. it's an extra cheddar and next popular product is a jam made with alpine strawberry. so you get a taste of a nice strawberry. this is about supporting cheese makers and business in the area and women-owned businesses around the world and always want

to support the community. we support concerts, we support charities and come to the aid to those in need such as the british society and the san francisco society and the -- >> if you have never had british cheese, i recommend you come in on weekend. all of our staff are highly knowledgeable of all of our products and we are really passionate about what we do here and gives you a chance to explore our culture and food and our values. i encourage you to come to the inner sunset with a beautiful park to be young and academy of sciences here. come to the shop. we have beautiful baskets and blankets so you can enjoy this wonderful nature and you can support these wonderful businesses out here.

>> >> san francisco is a positive impact on my chinese business. >> i'm the founder of joe-joe. i'm a san francisco based chinese artist. i grew up in the bayview district. i am from china i started at an early age i started at age of 10 my grandfather my biggest inspiration. and i have followed with my traditional art teacher in china:i host educational workshops at the museum and local library.

and i also provide chinese writing in public middle school and that way i hold more people fall in love with the beautiful of our chinese calligraphy. it is a part of our heritage. and so we need to keep this culture alive. hand writing is necessary field that needs to be preserved generation toieneration. this art form is fading away. but since covid i have been very dedicated to this art and i hope that my passions and serving this art form. there are many stores and shopping centers and companies that are interested in chinese cal iing ravi. i feel motivated to my passion

for chinese calligraphy in today's world. so people can always enjoy the beauty of chinese calligraphy, from time to time i have a choice to traditional chinese calligraphy to make it more interesting. we do calligraphy on paper. i can do calligraphy different low. >> my inspiration is from nature and provide calligraphy that was popular style of persons time. i will invite to you check out my website or instagram. and there is some events and updated upcoming events that you

can participate. television. >> in 1948 swensen's ice cream used to make ice cream in the navy and decided to open up an ice cream shop it it takes time for the parent to put money down and diane one of the managers at zen citizen in arena hills open and serve old-fashioned ice cream. >> over 20 years. >> yeah. >> had my own business i was a

firefighter and came in- in 1969 her dad had ice cream and left here still the owner but shortly after um, in here became the inc. maker the manager and lead and branded the store from day to day and in the late 90s- was obvious choice he sold it to him and he called us up one night and said i'm going to sell the ice cream store what you you talking about diane came and looked at the store and something we want to do and had a history of her dad here and

growing up here at the ice cream store we decided to take that business on. >> and have it in the family i didn't want to sell it. >> to keep it here in san francisco. >> and (unintelligible). >> share worked there and worked with all the people and a lot of customers come in. >> a round hill in the adjoining areas loved neither ice cream shop in this area and support russia hills and have clean up day and give them free ice cream because that is those are the people that keep us the opportunity to stick around here four so many years next generations have been coming her 20 er thirty or 40 years and we

have the ingredients something it sold and, you know, her dad said to treat the customers right and people will keep on coming back and 75 or 74 years, you know, that is quite an accomplishment i think of it as our first 75 years and like to see that, you know, going into the future um, that ice cream shop will be around used to be 4 hundred in the united states and all gone equipment for that one that is the first and last we're proud of that we're still standing and people people are you tell people it's been around in 50 years and don't plan on (

>> i started the o was with a financing and had a business partner all ended up wanting to start the business and retire and i did was very important to me so i bought them oust and two weeks later the pandemic h-4 one of the moments i thought to myself we have to have the worse business in a lifetime or the best. >> we created the oasis out of a need basically so other people bars and turning them into a

space and when the last place we were performing wasn't used turned those buildings into condos so we decided to have a space. >> what the pandemic did for us is made us on of that we felt we had to do this immediately and created this. >> (unintelligible). >> where we would offer food delivery services with a curbside professionalism live music to bring spectacular to lives we are going through and as well as employ on the caterers and the performers and drivers very for that i think also for everyone to do

something. we had ordinary on the roof and life performances and with a restaurant to support the system where we are and even with that had terribly initiative and hundreds of thousands of dollars in debt had to pay our rent we decided to have an old-fashioned one we created club hours where you can watch to online and or be on the phone and raised over one quarter of a million dollar that of incredible and something that northbound thought we could do. >> we got ourselves back and made me realize how for that people will show up if i was

blown away but also had the courage but the commitment now i can't let anyone down i have to make the space serviceable so while this is a full process business it became much more about a space that was used by the community. and it became less about starting up a business and more about the heart of what we're doing. this building used to be a- and one of the first one we started working on had we came out what a mural to wrap the building and took a while but able to raise the money and pay 5 artists to make a design around many this to represent what is happening on the side and also important this is who we are this is us

putting it out there because satisfies other people we don't realize how much we affect the community around there when he i want to put that out there and show up and show ourselves outside of those walls more fabulous. and inspires other people to be more fabulous and everyone want to be more fabulous and less hatred and hostility and that is how we change the

>> for us, we wish we had our queue and we created spaces that are active. >> food and drinks. there is a lot for a lot of folks and community. for us, it started back in 1966 and it was a diner and where our ancestors gathered to connect. i think coffee and food is the very fabric of our community as

well as we take care of each other. to have a pop-up in the tenderloin gives it so much meaning. >> we are always creating impactful meaning of the lives of the people, and once we create a space and focus on the most marginalized, you really include a space for everyone. coffee is so cultural for many communities and we have coffee of maria inspired by my grandmother from mexico. i have many many memories of sharing coffee with her late at night. so we carry that into everything we do. currently we are on a journey

that is going to open up the first brick and mortar in san francisco specifically in the tenderloin. we want to stay true to our ancestors in the tenderloin. so we are getting ready for that and getting ready for celebrating our anniversary. >> it has been well supported and well talked about in our community. that's why we are pushing it so much because that's how we started. very active community members. they give back to the community. support trends and give back and give a safe space for all. >> we also want to let folks know that if they want to be in a safe space, we have a pay it forward program that allows 20% to get some funds for someone in need can come and get a cup of

coffee, pastry and feel welcomed in our community. to be among our community, you are always welcome here. you don't have to buy anything or get anything, just be here and express yourself and be your authentic self and we will always take care of you. >> my name is sylvia and i'm the owner of the mexican bistro. we have been in business for 18 years and we first opened on

garry street in san francisco, and now we are located in a beautiful historic building. and we are part of the historical building founded in 1776. at the same time as the mission delores in san francisco. (♪♪) our specialty food is food from central mexico. it's a high-end mexican food based on quality and fresh ingredients. we have an amazing chef from yucatán and we specialize on molotov, that are made with pumpkin seeds. and we're also known for handmade tortillas and we make our own fresh salsa. and we have cocktails, and we have many in the bar.

we have specialty drinks and they are very flavorrable and very authentic. some of them are spicy, some are sour, but, again, we offer high-quality ingredients on our drinks as well. (♪♪) we have been in san francisco for 27 years, and our hearts are here. we are from mexico, but after 27 years, we feel part of the community of san francisco. it is very important for us to be the change, the positive change that is happening in san francisco. the presidio in particular, they're doing great efforts to bring back san francisco, what it was. a lot of tourism and a lot of new restaurants and the new companies. san francisco is international and has a lot of potential.

(♪♪) so you want to try authentic mexican food and i invite you to come to our bistro located on 50 moroo avenue in presidio. and i'll wait here with my open arms and giving you a welcome to try my food. (♪♪)

rotunda). >> for at least for years