I think that article is saying that when it's refit as more of a bar, it'll have fewer staff (which would hopefully make up of the former staff of the restaurant) due to it be more bar-focused rather than food.

Which I guess is better than being flat out on the streets, but turnover like this would instill fear with other restaurant employees whose employers might share that guy's sentiments. I totally know that feeling since SB restaurant businesses are kinda like that, especially within long-standing establishments, though probably not as fierce as what SF's scene would be.