In addition to taxes levied by the Board of Supervisors, the real estate market is undeniably tough: while you need a location that is affordable, you also need a location with the demographics to support a restaurant.

“I think it’s a tough time to open a restaurant,” said Tim Stannard, 38, the founder and managing partner of Bacchus Management Group. “I think it’s a tougher time to have opened a restaurant two or five years ago.”

The point Stannard makes is that knowing the rules, he can plan for them.

The corner of Union and Buchanan, where Bacchus is about to open a Parisian brasserie, is “the most perfect corner for a restaurant in all of San Francisco,” according to Stannard.

Presidio Heights, where Bacchus will open Spruce, an American restaurant with house-cured meats, is “far underserved” in Stannard’s opinion.

“San Francisco is such an incredible city and such a great population and sense of food and what food should be,” Stannard said.

The five partners of Bacchus Management Group — headquartered in San Francisco — began working together six years ago. Stannard describes the vision of Bacchus as “our own self-contained ecosystem of restaurants.”

Last year, Bacchus began roasting its own coffee. By the end of the summer, it will craft its own baked goods. In the future, Bacchus would like to run its own organic, free-range, grass-fed butcher shop and a winery.

“The more we can control resources, the more we can control quality,” Stannard said.

It was this desire for quality and the famed chef Alice Waters that directed Stannard’s professional career: living near Chez Panisse as a student at the University of California Berkeley, Stannard spent an entire year’s tuition in one quarter dining there three nights a week. It was paying off that debt, he says, that led to a series of restaurant jobs that eventually led him to found Bacchus Management Group.

Bacchus Management Group owns and operates The Village Pub in Woodside, and Pizza Antica in Mill Valley, Lafayette, Santana Row, and Granite Bay. It will soon open Spruce and a Parisian brasserie in San Francisco, and a retail wholesale bakery in Palo Alto.

BUSINESS

New project: Spruce (Presidio Heights), Brasserie “X” (Union Street), Mayfield House Bakery (Palo Alto)

Last project: Pizza Antica (Santana Row, Lafayette, Mill Valley, Granite Bay)

Number of e-mails a day: 150 to 250

Number of voice mails a day: 40 to 50

Best perk: I get to throw a party every day of the year.

Gadgets: Motorola “Q” phone, as I am rarely in one office for very long

Education: University of California, Berkeley, B.A. in American Studies

Last conference: Cowen & Company Consumer Investment Banking Conference in NYC

First job: Paper route

Original aspiration: To play third base for the S.F. Giants

PERSONAL

Age: 38

Likes: Brainstorming sessions with my business partners; traveling with my wife and son

Dislikes: Pessimism

Defining quirks: A terrible mixture of “OCD” and “ADD”

Hometown: San Francisco

Sports/hobbies: Tennis, softball, reading, playing with my son

Transportation: ’06 Range Rover Sport

Vacation spot: Anywhere there is a quiet beach

Role Model: My mother, without question

Reading: “What Matters: A Letter to my Children,” by Matthew Piepenburg

Worst fear: Not trying hard enough