I completely agree. Restaurants operate on razor-thin margins and are primarily about efficient management, not the workforce. The only successful worker-owned

I completely agree. Restaurants operate on razor-thin margins and are primarily about efficient management, not the workforce. The only successful worker-owned models I’ve seen involve a tight-knit partnership, like a husband as the chef and wife as the bartender. And that is their “part time” job: the majority of their time goes into tough logistical tasks—dealing with suppliers, managing food costs, managing lease, fixing, schedule, and so on.