Worker-owned cooperatives are a type of co-op business. Worker-members are owners of the co-op and the operators of the business.
Casa Nueva: A New Flavor of Foodservice
Low salaries, high turnover, and lack of employee engagement are prevalent in food service. Eight food entrepreneurs had a solution; they would create a restaurant that empowered employees through ownership. In 1985 they opened Casa Nueva, the first worker-owned cooperative restaurant in Ohio, in the heart of downtown Athens.
In 1987 Casa Nueva worked with the Appalachian Center for Economic Networks (ACEnet) to develop and market a product line of salsas and other value-added goods. The restaurant added a cantina in 1993, and a second kitchen in 2003.
Worker ownership in practice
Casa Nueva carries out daily operations with the help of worker-owners and non-owners (associates). One-third of the staff are worker-owners, 2/3 are associates. Associates have an opportunity to apply for ownership after working 1,000 hours in the restaurant, serving on special committees, and earning positive performance evaluations. The co-op board of directors vote to approve or disapprove the associate’s application for ownership. All new owners contribute equity. The cost is offset by a raise that goes into effect when an associate becomes a member of the cooperative. Other benefits of membership include: voting rights, paid time-off, insurance, and scheduling preference.
For over 30 years, Casa Nueva has provided worker-owners with meaningful work, sustainable jobs, and opportunities for advancement. Fresh ingredients, Mexican-inspired flavors, culture, music, and art delight locals and students of Ohio University, which is the city’s main economic driver.
Founder Leslie Schaller shares Casa Nueva’s story.