Perbacco Ristorante + Bar, San Francisco CA
Perbacco Ristorante + Bar, San Francisco CA

Umberto Gibin

Perbacco Ristorante + Bar

About Us

Upscale, bi-level restaurant serving a seasonal menu of Piedmont-influenced Italian fare & wines. San Francisco, California

Products & Services
I own tow restaurants in the Financial District of San Francisco. Perbacco and barbacco are the names. Preface offer the delicious cuisine of Nort...
We're on Uber Eats! Order from Perbacco Ristorante + Bar via the Uber Eats app for easy delivery in and around San Francisco.
Recommendations Given (20)
"Suzette she is not only a great chef, she is also an mazing person."
"I am known Mario for a long time. Not only is a great person, he extremely professional and..." Read more "I am known Mario for a long time. Not only is a great person, he extremely professional and altruistic. "
Recent Activity

Umberto from Perbacco Ristorante + Bar Answered this on October 01, 2020
We lost all catering and private dining business. We are doing a moderate take out and outdoor business for now. Next week will open indoors at 25% capacity. In my case 65 seats. (more) We lost all catering and private dining business. We are doing a moderate take out and outdoor business for now. Next week will open indoors at 25% capacity. In my case 65 seats.

Umberto from Perbacco Ristorante + Bar Answered this on August 30, 2018
I am quiet confident in speaking to the public about my business. The presentation is normally tailored to the audience in attendance. (more) I am quiet confident in speaking to the public about my business. The presentation is normally tailored to the audience in attendance.

Umberto from Perbacco Ristorante + Bar Answered this on June 06, 2018
All of them.  (more) All of them. 

Umberto from Perbacco Ristorante + Bar Answered this on May 18, 2018
Large suppliers are good for the buying items that you need in major quantity. For special product(s), produce, meat fish etc we buy from local highly specialized vendors. (more) Large suppliers are good for the buying items that you need in major quantity. For special product(s), produce, meat fish etc we buy from local highly specialized vendors.

Umberto from Perbacco Ristorante + Bar Answered this on May 05, 2018
Tim's answer is the right one. Let is happen organically.  (more) Tim's answer is the right one. Let is happen organically. 

Umberto from Perbacco Ristorante + Bar Answered this on April 30, 2018
Indeed did not work for me. The platform does not filter the applicant according to the job offered. I use Instawork. So far I have been having great results. (more) Indeed did not work for me. The platform does not filter the applicant according to the job offered. I use Instawork. So far I have been having great results.
1 Reply

Umberto from Perbacco Ristorante + Bar Answered this on March 23, 2018
Being in the restaurant business, I get interrupted often. What works for me is making a list of things that I have to accomplish. I try to arrange them in order of importance. I allocate 2 hours daily and I tell all my employees not to look for me in these two hours. I tackle one item at the... (more) Being in the restaurant business, I get interrupted often. What works for me is making a list of things that I have to accomplish. I try to arrange them in order of importance. I allocate 2 hours daily and I tell all my employees not to look for me in these two hours. I tackle one item at the time. What I don't finish, gets at the top of the list for the next day. It does not always work but it keeps me on track.

Umberto from Perbacco Ristorante + Bar Answered this on October 26, 2017
I own two restaurants. Hiring back of the house employees has become an epic challenge because of shortage of workers and continued poaching from other restaurants. Front of the house is different because they make much more money. Still, it is difficult to find people with flexible hours. (more) I own two restaurants. Hiring back of the house employees has become an epic challenge because of shortage of workers and continued poaching from other restaurants. Front of the house is different because they make much more money. Still, it is difficult to find people with flexible hours.
2 Replies

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