Rancho Cucamonga, California

10 CIVIL AND MUNICIPAL VOLUME 3, ISSUE 10 RANCHO CUCAMONGA , CAL I FORNI A saw a peak in fast food purchases, there is now an uptick in demand for higher-end restaurants. On the menu for the near future is Shake Shack, which Burris says “residents are really excited about,” along with two steak restaurants and a concept that involves pickleball, food, and entertainment. With so much to look forward to, it could be hard to pinpoint what comes next for this dynamic city. On the subject of the future, Burris says, “We are working really hard to become the cultural and economic hub of the Inland Empire. We want to deliver great places for new businesses, and for our existing businesses to expand. I am confident that over the next few years, Rancho Cucamonga will continue building on this foundation.” regularly on all kinds of different programs. We all recognize that when we work together, we can create a better community.” Working closely with the Greater Ontario Tourism Marketing District and the area hotels, Rancho Cucamonga is committed to understanding the needs of the tourism market, while encouraging the change that is required as the city evolves. Burris explains, “Over the last couple of years we’ve been working to diversify the hospitality offerings in the community. We have a new Hilton boutique hotel under construction that we’re very excited about. We’re right up against the San Gabriel Mountains with peaks that are almost 10,000 feet high, and this hotel is going to have a rooftop bar. So new patrons can take advantage of the region, take in the beautiful mountain and the valley views beyond us.” With a few other hotels in the initial planning phases, there is also an effort to expand the food and drink options in the city. Although COVID