WYPR published an article about Joe Squared. Written by Emily Sullivan, it explains how this business has stayed afloat amidst this pandemic. Joe Squared is just one of several Baltimore businesses converting to coops. Converting to a cooperative saves the business and all the workers receive the benefits.

One of the personal benefits of the cooperative structure is group decision making. Business hours, infrastructure, and pay, all become decisions made by everyone. This puts the power in the hands of the workers as a whole.

Sullivan writes “In the midst of the pandemic, those decisions include setting the price of drinks and establishing COVID-19 safety protocol. Using a voting system, the worker-owners have decided to operate take-out only in order to limit contact/covid spread and established a $3 service fee on each takeout order to boost the pay for front of the house employees from $3.63 an hour to $12. They decided to spread tips to the entire staff, ending the industry tradition of excluding back of the house employees, who work in the kitchen.”   How amazing is that? To read more, follow the link below.

https://www.wypr.org/post/joe-squared-worker-owners-say-co-ops-can-provide-stability-struggling-restaurants