(Co-op and collective are often used interchangeably, but they're different: cooperative refers to who owns a business, while a collective is a style of management.) It can be difficult to sustain, but as Momo Chang pointed out in a recent piece for the East Bay Express, it can be an effective way for restaurants to sustain themselves in a time when it’s hard to find labor. And since they can offer more autonomy and good benefits, they usually have higher employee retention rates than other restaurants. They also make decisions collaboratively, with each member having an equal say in business decisions. Instead of a traditional restaurant, where profits go to an owner or investors, a cooperative is owned by its workers, and profits are distributed equally between them. But some restaurants think they’ve found a solution-by turning to a co-op business model. Labor is expensive, food is expensive, rent is expensive, and on top of it all, maybe the city your restaurant is located in isn’t as supportive as you’d like. Opening and sustaining a restaurant in today’s Bay Area is rife with potential dangers.
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