On the ground with the future leaders of the restaurant world
Melissa Hoover, executive director for nonprofit cooperative advocacy group Democracy at Work Institute, says that while co-ops exist across industries, they’re most prevalent in those that rely on teamwork, and those with “a values driver” of some kind. “If they want to do ethical or sustainable farming; if they want to work on renewable energy; if they care for children or elders,” she says.
For Kenisha Sutherland, a 1149 member and employee, a restaurant co-op provides flexibility. Sutherland rents one of the building’s spaces to host pop-up weekend brunches as Chef ThugLife. She says the co-op provides stability, as well as a professional stage for her cooking. “It’s a safety net to know that everything is shared, even when it comes down to paying your rent or something like that,” she says.
Zappia eliminated the hierarchical brigade system traditional in French cuisine. “With this next generation of bartenders and individuals coming in, it doesn’t necessarily make the most sense and we wanted to try to create something a little different,” he says. He opted for a more democratic structure that prides itself on transparency when it comes to finances and scheduling.