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Can a worker-owned restaurant work?

southseattleemerald.com

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Re: Can a worker-owned restaurant work?

#201

Post by SV_BubbleTime »

reducesuffering wrote: post #152
dragonwriter wrote: post #139

Earlier quoted context omitted.

A “standard large pizza” is 14", the size of their small ; 16" is a common extra-large size, their large is 18” (1.65× the size of a “standard large pizza”, by area.) $43.20 ($40+8%) is quite reasonable for an 18" multiple topping pizza.

Thanks for helping remind me of the Bay Area / tech wealth bubble. Meanwhile the first pizza place I find with good reviews elsewhere in the country has a 18" multi topping for $25, and two 16" for $37.

I do enjoy these moments. When they thing someone writes says something so clearly besides the words they used.

Re: Can a worker-owned restaurant work?

#204

Post by jeffbee »

hot_gril wrote: post #196
jeffbee wrote: post #15

Earlier quoted context omitted.

We have tons of worker-owned cooperatives in Berkeley, including Cheese Board Collective that is successful, and one block from that The Local Butcher, also worker-owned. A few blocks down was the worker-owned bike shop but it went under for reasons related to having admitted a notorious bozo into the co-op. We also have Nabolom Bakery that failed after decades as a worker co-op but survives today as an owner-owned b…

I love Cheese Board, but look, several of their members left the coop and opened a regular corp Sliver as a direct competitor, which expanded to multiple locations. They can't remake the brand, but their pizza is just as good. "You either die a hero or..."

We have an embarrassment of good pizza around here. Speaking for myself I am little tired of the theme and I prefer a pizza that was in no way influenced by Alice Waters. We have plenty of that too, luckily.

Re: Can a worker-owned restaurant work?

#205

Post by uoaei »

benzible wrote: post #157
uoaei wrote: post #32

Earlier quoted context omitted.

You might be thinking of Arizmendi, which is a spin-off of Cheeseboard. Zachary's is family-owned, not really an uncommon setup.

Zachary's has been employee-owned for 20 years: > Zachary’s was founded in 1983 by Zach Zachowski and Barbara Gabel. Our employee ownership program began in 2003 via an ESOP (Employee Stock Ownership Plan). Through the vision of our founders, Zachary’s is now a 100% employee owned company. https://zacharys.com/about-us/our-people/ Also, the specifics of the relationship between Cheeseboard and Arizmendi are interesti…

So much for trusting indexed search engine result blurbs! Thanks for the clarification.

Re: Can a worker-owned restaurant work?

#206

Post by gokhan »

ccheney wrote: post #72
aaronbrethorst wrote: post #65

The Seward Cafe in Minneapolis has running successfully as a "cooperatively owned, collectively operated restaurant and community-oriented venue" for 49 years. https://www.sewardcafe.com

also Hell's Kitchen (since 2020), downtown MPLS https://www.hellskitcheninc.com/#about-us-employee-owned-sec...

"All dine-in checks include a 15% service charge, and all to-go, delivery and curbside pick-up orders include a 20% service charge. 100% of these charges are distributed to our employees in order to keep compensation as fair as possible to everyone"

I guess this is mentioned on the page to signal that menu price is the final, no need to tip? US' tipping culture is so strange. Normally you don't need to mention anything, people would pay the menu price and you'd include whatever you'd need for paying the staff. That's how it is in the rest of the world.

Re: Can a worker-owned restaurant work?

#207

Post by hot_gril »

jeffbee wrote: post #204
hot_gril wrote: post #196

Earlier quoted context omitted.

I love Cheese Board, but look, several of their members left the coop and opened a regular corp Sliver as a direct competitor, which expanded to multiple locations. They can't remake the brand, but their pizza is just as good. "You either die a hero or..."

We have an embarrassment of good pizza around here. Speaking for myself I am little tired of the theme and I prefer a pizza that was in no way influenced by Alice Waters. We have plenty of that too, luckily.

I enjoyed the amount of pizza when I lived there, but it was getting annoying how many boba shops there were. Got to the point where a business I enjoyed shut down, and I could guess pretty accurately that a new boba shop would replace it. And somehow the average price for boba went up each time a new shop opened.

Re: Can a worker-owned restaurant work?

#208

Post by JackFr »

I’m curious about how the partnership works and would have liked more details on how it works. In particular after 6 months, do people still have to put in $1000? If the staffing level increases does everyone’s stake get diluted? When you stop working there what happens to your invested capital? Do you maintain profit sharing? Do you get bought out? Does it work like law firms and other professional partnerships?
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