Restaurant Name: San Pedro Brewing Company
Owner: James Brown
Location: San Pedro, CA
Number of Seats: 106 inside, 60 on patio & parking dining area
Number of Staff Per Shift: 5 back of house, 9 front of house
Busiest: Friday nights, Saturday dinner, Sunday during NFL season
James purchased San Pedro Brewing Company in October 1999. His passion for food and hospitality was sparked early in life. While his family was living in France during his father’s service in the Air Force, his mother began taking culinary classes. After returning to the United States, she launched a home-based catering business, and James spent much of his childhood helping her with food preparation after school, an experience that laid the groundwork for his future in the restaurant industry.
Before opening his own establishment, James gained experience working at a brewing company in Redondo Beach and later transitioned into sales, specializing in brewing equipment. Eventually, he discovered that a bar space in San Pedro had closed. He saw an opportunity to bring his vision to life. He purchased the property from the former owners and transformed it into San Pedro Brewing Company. His older sister, a chef based in Redondo Beach, played a key role in developing the restaurant’s original, massive, menu.
Recently, James lost both of his go-to kitchen leaders, his longtime head chef and his most experienced upper-level cook, leaving him without a true leader in the back of house. To fill the gap, he’s had to promote two cooks from within, but both are relatively inexperienced, and it remains unclear whether they can rise to the challenge. Without strong oversight, food consistency has suffered. Dishes are frequently overcooked, undercooked, or missing key sides and ingredients. When managers and owners aren’t present, the kitchen can get sloppy, with careless plating, poor execution, and even incidents like a burger being sent out with a large hair in it.
But the problems at San Pedro Brewing go far beyond the kitchen. The restaurant’s culture has slipped into an unprofessional, almost “frat-like” atmosphere, fueled by James’s laid-back management style and his tendency to party and drink with the staff. It created a blurry line between “boss” and “buddy.” He’s more like a fun, frat-boy co-worker than a leader. The rules are too loose, the boundaries too lax, and it shows. There’s on-duty drinking, leading to staff saying and doing things they shouldn’t, sometimes right in front of customers. Among the servers, there’s constant competition and turf wars over the best tables and shifts. Managers are accused of playing favorites, giving certain employees better schedules or letting them get away with things others can’t. If James doesn’t tighten up the rules, set boundaries, and get his crew working together as a team, the restaurant will keep spiraling further into chaos.
RESTAURANT ISSUES
Frat-like atmosphere- James often engages in behavior that inconveniences and deeply annoys his staff, sometimes without realizing it. For example, he frequently removes full bottles from the bar without updating inventory records. Several staff members describe him as having a “perpetual frat boy” attitude. His management style can be challenging, he tends to micromanage and has a short temper. Additionally, James is known to drink and encourage employee drinking at the restaurant, which can lead to further disruptions during service.
Chefs are “too green”- The restaurant’s kitchen operations have suffered since the departure of its former head chef and sous chef, both of whom were instrumental in maintaining quality and consistency. The current kitchen staff lack the same level of experience and training, resulting in ongoing difficulties in hiring and retaining skilled culinary professionals. They’ll often skimp on recipes, blast music and treat the kitchen like a party atmosphere.
General cleanliness- There are recurring issues with overall cleanliness and hygiene. The owner frequently has to remind wait staff to clear and sanitize tables promptly. James has acknowledged multiple customer complaints about food contamination, including reports of hair, and even a metal and plastic food package tie, being found in dishes.
Unprofessional work practices- Although the occasional shot and work drink just add to the fun of the atmosphere, sometimes it goes too far. James even had to fire his nephew for being too drunk at work. Additionally, there is notable competition among wait staff for tables and tips, which has led to tension and conflict. Sloane, one of the servers, has a reputation for being abrasive and has been overheard raising her voice at customers.
Slow service at busy times- During peak dining times, the restaurant experiences noticeable slowdowns in service. High guest volume on weekends and football Sundays often puts added pressure on both the kitchen and service staff, resulting in longer wait times for food and drinks. San Pedro is a tight knit community and locals get frustrated when their regular hang out spot can’t keep up.
Employees don’t feel like they’re being heard- The staff have expressed that they don’t feel their voices are being heard. They often share ideas for menu changes or special offerings, but feel these suggestions are overlooked. They feel as though owners and management are not open to suggestions.