Opening a restaurant is a dicey proposition. Even more so in this shaky economy. You have to be part masochist, part trend rider/creator. A keen intuition for what’s missing in the market, and how to serve it well, at a price people are willing to pay, repeatedly, is a must.

Various models have been tried over the years, including pay what you will and even turning the tables, so to speak, choosing who gets the privilege of eating at the restaurant.

Mission Street Food has taken another route, arguably a smarter one for these times: They borrow another restaurant’s space two nights a week, feature guest chefs and donate the profits to charitable organizations. This minimizes overhead while giving patrons an incentive to eat out that is more than just for their own pleasure, further justifying them spending their money there.

But it’s Mission Street Food’s recent announcement of seeking to create a co-op style full time restaurant that highlights a key advantage to the model:

They’ve had a year to beta test their restaurant, in somebody else’s space, proving that a charitable restaurant can be viable. It’s clear from their blog and Twitter that they have an engaged following who supports what they’re up to and has ideas to refine it.

Continue reading . . .

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