How a Sliding-Scale, Worker-Owned Sandwich Shop Makes It Work
Sea & Soil Co-op is a worker-owned sandwich shop in Brooklyn that aims to provide affordable, quality food while ensuring fair compensation for its team. The cooperative model allows workers to have a say in their working conditions and pay. Founded during the pandemic, the shop has evolved from a passion project to a community-focused business.
- ▪Sea & Soil Co-op operates as a worker-owned business, allowing employees to make decisions about their working conditions.
- ▪The shop started selling sandwiches in Prospect Park during the pandemic and has since moved to a more sustainable location.
- ▪The founders sought to create a space that is accessible and fair for both workers and customers.
Opening excerpt (first ~120 words) tap to expand
Dining OutHow a Sliding-Scale, Worker-Owned Sandwich Shop Makes It Workby Mary Anne PortoMay 20, 2026, 2:00 PM UTCFacebookLinkThe Miles cocktail at Sea & Soil.Mary Anne Porto Mary Porto is an editor at Punch. Previously, she was the associate editor at Girls’ Night In, and her work has been featured in Lux Magazine and Study Hall. She lives in Brooklyn.This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews.Everyone needs a convenient, accessible place to socialize. But maintaining a cafe, bar, restaurant, or hybrid space that fits the bill has its challenges.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Eater.
