Opinion: Cut the red tape, keep the kitchens cooking

Opening or improving a restaurant in California can take months, sometimes even years, because of outdated, cumbersome processes. In some cities, permits must be filed up to nine months before a restaurant can even open its doors. During that time, owners pay rent, utilities, insurance and other expenses—without a single dollar coming in. For new entrepreneurs, especially those from underrepresented communities, these delays can crush a dream before it starts. 

Assembly Bill 671, introduced by Assemblymember Buffy Wicks (D-14), establishes a streamlined approval process for a local permit for a tenant improvement and is the policy that we need to help restaurants like mine.  

Cuernavaca’s Grill is more than a restaurant. It’s my family’s story told and shared with our fellow Angelenos through food.  

Founded over 20 years ago by my father, Marcos Mendoza, in the heart of the Los Angeles Fashion District, we are a second-generation, family-owned Mexican restaurant, rooted in culture and tradition and above all, resiliency in the face of challenge. 

When COVID-19 hit, we were on the brink of shutting our doors. Like so many restaurant owners, I faced sleepless nights wondering how to keep the lights on. The pandemic isn’t the last threat we faced - this year’s Los Angeles wildfires devastated suppliers, disrupted transportation, and drove up costs. We turned to digital storytelling to share our story and keep our customers connected with us, and that pivot helped. But it was a reminder that running a restaurant is already a tough business, with thin margins, long hours and constant uncertainty, before you even factor in disasters and emergencies. 

That’s why AB 671 is so important. It puts a system in place that streamlines the process for restaurants to get the permits they need to open, expand and make improvements. 

AB 671 would allow licensed professionals to certify that building, health and safety codes are met, rather than forcing every plan through a long, backlogged government review. This approach keeps safety front and center, but removes unnecessary bottlenecks that slow progress and drive up costs. It’s a practical fix that could make the difference between a restaurant opening in months versus years. 

Restaurants are more than businesses—they’re places where cultures come to life and where communities gather to celebrate and to grieve. In my restaurant, our meals aren’t just food—they’re an expression of identity. They tell a story about where we come from and how we care for people. But no matter how much heart and soul you pour into a restaurant, passion alone can’t pay rent while you wait for a permit. 

I’m proud of what my family has built. I want other aspiring restaurateurs to have the same chance to share their food and heritage with the world, without being stopped by months of red tape. AB 671 represents a critical step forward in addressing this challenge.

Nayomie Mendoza is the co-owner of Cuernavaca’s Grill, a family-owned Mexican restaurant chain in Los Angeles, California.