Eater SF’s Editor Ellen Fort is back, and this time she is letting all of us in on the secrets behind opening a restaurant in San Francisco, including a breakdown of some of the hidden costs that can make or break a business.

Eater SF reporter (and former KFOG Eats correspondent) Stefanie Tuder followed Adam Tortosa for nearly a year as he prepared to open his Hayes Valley sushi restaurant Robin, getting the inside scoop on just how much work goes in to opening a restaurant in one of the most food-centric cities in the world.

Listen for a peek behind the curtain of San Francisco’s dining scene, as well as a review of Robin.

For more news and reviews from around the Bay Area restaurant industry make sure to follow Ellen on Twitter.