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"served up with a side of anarchism"
-not even the main course, demoted to a garnish

"anarchism provides a non-hierarchical business model"
-was not aware that the application of object-oriented ontology to business was attributed to anarchism

"with an emphasis on decision-making that is instead built on tenets of communication, trust, and mutual respect."
-emphasis (one thing over another)?! decision-making (one choice over another, prioritizing)?! tenets (one value over another)?! trust(one person over another)?! that's hierarchy! mutual respect is non-hierarchical I guess

"Fortnight is not the first anarchist business to thrive; its member-owners cite the Ann Arbor-based anarchist deli, Zingerman’s, which has been operating since 1982, as proof of anarchism’s sustainability as a business model."
So it's the anarchism and not competent shopkeeping that keeps it afloat.

"The idea for a worker-owned wine bar cooperative was born out of burn-out, a way to contribute politically despite the emotional exhaustion that can often come with activism."
-Sure, no service sector employee has ever experienced emotional exhaustion due to their job.
https://libcom.org/library/abolish-restaurants

“[We were] driven to open Fortnight because it was a way that we saw we could continue to organize in our community and build spaces that we thought would empower people,”
I've never realized how empowering it was to go to a restaurant.

"In recent months, exposés by Grubstreet and Eater on the toxic kitchen cultures at Mission Chinese and Momofuku respectively, have delved into the exploitation service-workers face in the food industry. While these are high-profile establishments helmed by celebrity chefs, the pandemic has revealed that the toxic workplaces and precarity faced by service workers are structurally reproduced at all scales across the food and hospitality industry.

“This year has given such an important lens through which to step back and look at the project and remember why it is structured in the way it is. When COVID-19 happened and places closed and then reopened, you heard these horror stories of people being forced to go back to work or forced to go off unemployment,” says Augustine."
-And how did they deal with this in a way that's different from any mom and pop restaurant?

"According to Augustine, Fortnight’s nonhierarchical model is a systemic approach to reimagining what a food industry in which workers have agency can look like, “I think it’s a model that lends itself to the service-industry… Especially [in] this industry where people are so often exploited or taken advantage of in ways that are explicit and implicit. Often the unfortunate truth is that even at places that are trying their best with a normal top-down business structure, where people are really not trying to take advantage of one another, [because of] that capitalist, hierarchical structure, people do end up getting taken advantage of.”
-Reforming the restaurant industry, from the inside! Nothing wrong with that, right?

"For McDonnell, Fortnight offers a vision for the future, one that is more equitable and rooted in mutuality, “Anarchism isn’t about violence and tearing things down but is rather a very hopeful perspective that there is a better world out there.”
-A world in which you are a waiter, because of capitalism, which you won't tear down, because you're an anarchist, but you're very hopeful that there is a better world out there, and there is, because there are much better jobs.