Running a restaurant in California is like swimming upstream wearing stockings and heavy weights. We train under maximum drag. In California , the regulatory load isn’t just heavy, it’s layered like a lasagna. Every regulation has another regulation.  We’re cash businesses; we count the drawer every day. We hire lots of people. We handle perishable goods. We operate around heat, gas, electricity, refrigeration, hoods, plumbing, and mechanical systems.  Every time California regulates these