Worker-Owned Cooperatives: How They Work for Restaurants | Eater

"A seaside Astoria bakery that doubles as a worker-owned cooperative, known for its artisan breads — notably golden braided challah and crisp sourdough loaves — along with flaky pinwheel pastries that pair well with frothy honey-cardamom lattes. The cooperative structure gives employees ownership, profit-sharing and governance roles, and staff credit it with deep personal and professional growth (one former nervous applicant became a pastry baker, co-owner and financial officer). The business uses a sociocratic/dynamic governance system with department 'circles' and a General Circle to enable quick daily decisions while preventing single-person vetoes; this process guided deliberations such as a rejected proposal to add fish to the menu after surveying customers. Wages are roughly $15–$16 per hour including tips, and the model emphasizes collaboration and shared responsibility, though it requires employees willing to engage in democratic workplace processes." - Brenna Houck