alioto-pier here to accept the award on behalf of the founders of the organization, the real movers and shakers who couldn't be here tonight, chuck and [speaker not understood]. [cheering and applauding] >> their family is in peru, which is where [speaker not understood] hailses from. they're so disappointed they couldn't be here tonight. but the back story on this is chuck grew up in the portola. and next to mclaren park and he spent his whole childhood there. and when he and she married, they wanted the same childhood experiences chuck had had, and even better ones. so, they have spent their time working on the play grounds and all the other aspects of the park. and they worked so well and collaboratively with all the other park groups that represent mclaren park. parks alliance and rec and park department. i know they want me to thank everybody who has been such an integral part of giving them this award and all the work we still have to do on mclaren park. so, thank you for chuck and trilsy. (applause) ♪ >> fantastic. easily one of the best views in san francisco, so, if you've neve

alioto-pier here to accept the award on behalf of the founders of the organization, the real movers and couldn't be here tonight, chuck and [speaker not understood]. [cheering and applauding]

partly because you have some institutions here like aliotos and the cliff house that have been in business 80 or a hundred years they skwu the number lower in terms of that sequence. the newer communities the number is the 90 percent range. >> how many are getting rich in the restaurant business. >> compare to high school-baseball players there are millions and there are a couple of thousand that make it to the major leagues and make millions there are many of hundreds of thousands that never make it to pro. there is a handful of restaurants that make a lot of money that are business 7 days a week and are expensive and there are hundreds that pay bills and make a living but don't make a lot of money. [inaudible]. >> skoemas is on port property. their sales are on public record they dpo 14 million a year in business. if you divide that by everyday it's 40 thousand dollar a day in business. that's the very top of the food chain in san francisco. there are 6 or 7 restaurants that do 10 million a year. they should be profitable if they manage their costs well and the costs are reasonable. with

it was previously mayor newsom's seat and supervisor alioto- pier's seat. i did not get into politics because i had a lifelong ambition of being a politician. that is not me. i came from a private sector, and looking at honestly answering the question -- did i have something different to offer that i thought would be valuable to sanford's is go right now? i do think a large part of our problems in the city are financial, economic. with my background, i did think i would be able to add a lot of value, and that is why i decided to get into politics. >> where do you place yourself on the political spectrum? >> i have to say, i'm one that has been trying to get away from the political spectrum dialogue in san francisco. i would just say, generically, i think i am in the middle. i'm a moderate person. nationally, i think we are a little bit left in san francisco, but i think i am a socially liberal person. that is what i tend to practice what i preach. >> what did you learn campaigning for supervisor, and was there anything that surprised you? >> that is a great

a slow revival began in 1974 when mayor joe alioto formed a citizen's committee preservation and beautification of fisherman's wharf. [speaker not understood] make fisherman's wharf again one of the nation's most vibrant and seafood centers. modern [speaker not understood] at hyde street so the fishing fleet. the center piece of this plan was developed into pier 45 seafood and processing center at the port. decades of neglect started to be reversed.

a slow revival began in 1974 when mayor joe alioto formed a citizen's committee preservation and beautification of fisherman's wharf. [speaker not understood] make fisherman's wharf again one of the nation's most vibrant and seafood centers. modern [speaker not understood] at hyde street so the fishing fleet. the center piece of this plan was developed into pier 45 seafood and processing center at the port. decades of neglect started to be reversed. 1986, 1200 foot break water was built to protect the fleet, 30 acre commercial harbor which was the first step. and just as plans started to get traction, just like the fisherman have to deal with mother nature, so did the port. in 1989 loma-prieta earthquake altered the timeline and cost for renewal of fisherman's wharf. pier 45 the planned location for seafood center suffered significant earthquake damage and chased away the last number of dwindling company doing fishing at the port. the cost skyrocketed and for a moment it seemed there may no longer be any fish at fisherman's wharf. undaunted, we began a $14 million earthv quake repair project at