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Can a worker-owned restaurant work?

southseattleemerald.com

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Re: Can a worker-owned restaurant work?

#311
post #288

Earlier quoted context omitted.

Worker co-ops aren't less likely to expand because of risk, it's because more employees diluted the pie, so they don't have an incentive to grow for the sake of growth, but only if there are significant economies of scale or social need.

> more employees diluted the pie why should this new employee automatically dilute the pie before their "worth" is made real (by virtue of working and contributing to the bottom line)? if adding this new employee creates more value, the existing owners shouldn't have a problem with adding. Of course, unless the employee start owning their share before being first able to be vetted.

You grow the pie and you dilute it. The end result is that unless there are economies of scale, growth is not very economically attractive.

Re: Can a worker-owned restaurant work?

#312

Yes, absolutely, but there are pitfalls: * Somehow finances have to work, which is usually a harsh reality for some. Ex: Hey we can't pay workers $250/hr without raises prices to above what customers are willing to pay * Consumers despite "Least common denominator" which is often the result of "design by committee". Usually consumers are after something niche, unique, artistic, and creative, which is the inspiration…

> * Somehow finances have to work, which is usually a harsh reality for some. Ex: Hey we can't pay workers $250/hr without raises prices to above what customers are willing to pay This is one of the most interesting parts of business to me. How do a bunch of people below the "head honcho/top dog" collectively agree "you're right, I don't selfishly look out for myself and think I'm worth $99999999/hr, that person does…

why is the person at the top (i assume you mean the person running operations and making business decisions) automatically the person who gets paid the most? that's very hierarchical business thinking, that being the manager makes you the highest status and highest paid worker. i can imagine a worker co-op restaurant in which the chef is the highest status and highest paid employee and someone else runs the business end of things because that's what they're good at.

Re: Can a worker-owned restaurant work?

#313
post #222

This model really should be expanded to just about everything. Revenue per employee ratio at Apple is $2.4 million a person or so. If that company were to shift from the present shareholder model to a cooperative model, its not hard to imagine labor seeing some substantial gains. Having more money in the part of the economy that actually circulates more of their income would probably bring on wider economic benefits…

WRONG - it should be voluntarily expanded to everything.

One dealbreaker for me and far-left thinking is the required authoritarianism of implementing their ideas in society.

If your ideas are so good, go start something yourself, and see if it catches on. If people still want to work for Apple, there must be a reason, despite the lopsided revenue distribution.

Re: Can a worker-owned restaurant work?

#314
post #305
post #281

Earlier quoted context omitted.

Except worker cooperatives are noted for being particularly resilient against closures - Wikipedia links to a number of studies and analyses here: https://en.wikipedia.org/wiki/Worker_cooperative#Research_on... For example there's a British study that shows that 76% of worker cooperatives tend to survive the first five years, compared to 42% of all companies overall, making them particularly stable businesses. You've…

It just all seems so very fragile. It would be very easy for institutional culture to slip, or for whatever the restaurant equivalent of technical debt is to accumulate. You see the same thing with a lot of non-profits - they mean well, but they send so much of their funding right back out the door - and the first unexpected expense ruins them.

And yet evidentially, they aren't so very fragile. Clearly there's something about coops that make them viable businesses, even if that goes against our intuition for what viable businesses ought to look like.

I think part of it is that workers typically have very good insights into the immediate needs of a business. You bring up technical debt as an example of the dangers that businesses face, but technical debt is famously a problem that is noticed initially by the workers, and only later by the business as a whole (as velocity falls and new features start becoming painfully slow to implement). The companies that handle technical debt the best are typically the ones where developers are given the freedom and flexibility to make decisions regarding paying off that debt.

Similarly, you might expect that when the small problems in a restaurant show up, it's the workers who will notice them first. And the point of a coop is that those workers then have both the motivation (it's their business) and the power (it's their business) to fix those problems immediately, rather than being forced into handling less relevant tasks by a management that doesn't have full visibility of the problem.

Fwiw, I'm a fan of the idea of worker coops, but I don't think it's the only setup that works, nor necessarily the best setup in ever case. But worker democracy as a whole - the idea that workers in a company must have a right to contribute to the decisions of that company - seems both moral, and also practically very useful. If you want a good overview on this topic, I recommend the YouTuber Unlearning Economics, who has a whole video on worker democracy and what different forms of it look like (and what the costs and benefits of those forms are):

https://youtu.be/yZHYiz60R5Q?si=t4Q9qQLc9K7wsIx_

Re: Can a worker-owned restaurant work?

#315

The answer is halfway down the article for this particular restaurant: ”they haven’t made a profit yet” You can pay workers a million dollars an hour. If you can’t turn a profit then it won’t “work”

Profit isn’t the only indicator of success for a company like this. If they can break even while paying generous wages and providing value to their community, that’s still a success.

I think that’s what op was pointing out.

Re: Can a worker-owned restaurant work?

#316

Benign dictatorships are almost always easier to pull off than board management models. Board management models generally only work if it the restaurant was individually owned at one point and then that owner left Starting a worker owned restaurant from the ground up is a terrible idea because the end customer doesn't really care and your artificially creating additional managerial barriers to entry when you have to…

you could have a worker-owned business where one person is appointed "benevolent dictator for now" when things need moving fast. "worker-owned" doesn't mean "every decision has to be collective"

Re: Can a worker-owned restaurant work?

#317
post #306

Earlier quoted context omitted.

Do you have evidence to back up that claim? I would imagine that only a minority of coops are actually founded by existing workers, and the majority would be new companies - certainly this is the experience I've had with worker coops near me. But it would be interesting if that wasn't the case. EDIT: the France study is particularly interesting because they specifically talk about this as a potential reason for the s…

Created from scratch probably means someone with a lot of money beforehand decided to do it. The same study calls coop formation rare, and it's hard to control things when you're sampling a rare case.

That's true of conventional businesses too, though. It's not like banks hand out loans to anyone who walks in off the street with grandma's best bolognese recipe.

Re: Can a worker-owned restaurant work?

#319
post #195

Earlier quoted context omitted.

In my experience the opposite is almost always true: > Somehow finances have to work, which is usually a harsh reality for some At most places I've been involved in the workers are more careful with money because they are standing together and want the business to succeed. They have transparency into the finances, so they know what's possible and try to make sure not to go overboard. > Consumers despite "Least common…

> At most places I've been involved in the workers are more careful with money because they are standing together and want the business to succeed. This doesn't contradict anything GP said. Worker owners are careful with company money because they have to be, due to being invested into it. That's a responsibility that not everyone wants, especially when an organization approaches the scale of tragedy of the commons.…

> How many regular voters bother to read the raw, uneditorialized finances that the government provides

Where can I get this data? Does the US provide CSVs or JSON or something?

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