Karma Kitchen surfaced in the Christian Science Monitor today. Karma Kitchen is real working restaurant (a "chain of restaraunts one might offer) staffed by volunteers without prices for the menus but with a "pay it forward" idea that folks who enjoy their meal will leave in gratitude leave a sum of money that will effectively afford a future meal for someone else. This concept appears to be working, at least that's what the many reviews I glanced out suggest. This is of course a challenge business model and looks quite akin to a philanthropic model only the "donor" gets something tangible in return and the tangible benefit is received ahead of their making their contribution. Obviousl there are some modest risks like a day with particularly untasty meals perhaps. All-in-all this non-traditional capitalist/philanthropic model appears to be sustainable in several sites around the US (and internationally) and very thankfully because personnel costs, one of the big costs in restaraunts, are so low.
Seeing the reference to Karma Kitchen I remembered that a couple of years ago the Panera Bread chain founder sought to establish a somewhat similar but different pay-what-you-choose where diners using the same menu as regular Panera's, having paid employees, and modifying the name to PaneraCares and the balance of income will go to Panera's Charity. I spent a bit of time looking to learn how this quasi-capitalist/philanthropy was doing. I can't say I learned much on the status of these stores except for that a) there continues to be some and b) they have mixed reviews by their patrons. The good news for PaneraCares is that, I believe, the stores are subsidized by the company -- and this clearly makes a sustainability difference.
Bottom line: sustainability is possible when you have the right people at the table.
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