Grounds and structures cleaned up (eg. garbage and junk removed), septic dealt with and cafe transitioned to a real cafe rather than "take out".
Store aesthetics, Cafe hours, and general coldness and inconsistency of experience. You should get a heater in the store in winter.
1 - Mandated member vote in all major directional changes (constitutionally. Visioning sessions and surveys are great!)
2 - Shift balance of power- shift more to management and members, opening up space for the Board to focus on strategic growth ideas (engaging) and less on operational objectives (strenuous & tedious). A delegating, collaborative, advisory board.
3 - Openness - published minutes, regular member updates, open.
PS - this is not a criticism of current or past boards... only a reflection of what I think is required as the coop enters into its next transition phase. Thank you Board!
Sometimes a bit more consistency.
Helpful, service-oriented staff
democratic community ownership
septic situation/keep looking for ways to keep food as affordable as possible-I cant afford to spend $3.50 on one muffin from the cafe/
I would LOVE to see the courtyard area made into a beautiful and safe space for children, with more benches, a fence around it (like there used to be) and NO DOGS
I believe that the co-op store would thrive with more opportunities for collective involvement of staff (through dividends or staff shares, or at least through collaborative strategic planning that is facilitated regularly) It is also important to have a staff liason on the co-op board of directors who has regular contact with the co-op staff.
I think we should emphasise and encourage the marketing of local products in the store. The craft area should be expanded and local produce should be sold with less retail markup than off-island products. We also are missing a HUGE opportunity in the summer to provide packaged, value added foods from our kitchen for sale in the store, such as: salsa, hummous, fresh pasta, salad dressings, sushi, etc. etc. etc.
septic system -would like solar aquatics system
owning the land
Financial stability and security
More cafe hours - even an open space BEYOND food-serving hours - a place to gather/sit There is NOWHERE now
More support/assistance to local growers/producers/crafters/community kitchen
Not to slip in non-organic products, because ?
On-line orders via internet for bulk catalogue items and special orders
** Customer service oriented front end staff
Parking access - big hole on right - a live trap!
Quality of baked goods - more variety Often a bit dry
The Chinese dinner recently offered was 1. Ribs were so dry one could hardly chew it. No sauce or glace The chicken wings were not browned no sauce or glace not appealing
Lower prices would sell more goods in bakery and the store
need a consistently affordable basic product line
smoother operating policies - staff manuals etc.
More efficiency during busy times at the Co-op Cafe
Relationship with local growers so local produce is more readily available
Product being in same place. When displays get moved around too much it takes me longer to find what I'm looking for.
Outside courtyard appearance
access for the elderly - stairs steep
Open more in cafe - have an evening spot to go
Not sure from the outside not knowing any details.
Board of director development
Communication with members
More education and training for staff
Clear mission re: land deal?
Customer and member count going up. All Islanders to shop here.
More local and beyond products (ex. more veges from Van Is.)
Secret ballot / not show of hands to vote for board
Cafe sign put up and take down / advertise special events eg Chinese Food/open mic / on the road and doors
Bakery needs to have LIFE promoting foods that are not pastey, sugary, and denatured for the community.
Increase fermented foods.
BULK laundry soaps, oils, bulk body soaps, tamari
Bathrooms and septic (so there can be a dishwasher for our fabulous cooks/ bakery!)
Use the downstairs space well
Think about being worker-owned... instead of community-owned.
Keep produce moving
The coffee shop should not be accessed through the store - too easy to leave without paying.
Check to see if memberships are up to date - renewal date should be fixed.
produce rotation (it is getting better)
cleanliness (also getting better)
A serious, thorough look at the products and produce carried; carbon footprint, economic ethics, corporate and standards... where, who, how, etc.
Customer relations Ditch the rude clerks.
Customer service has improved - but has some ways to go - more service oriented.
Consistent, product placement - stop moving product around and having same product in 2-3 areas.
Freezing meat more quickly. I have bought meat that was off.
More attention to produce (particularly lettuce, potatoes, onions).
Not running out of cream.
Parking - cars need a designated space downtown
Bike parking preferably under cover and w/place to lock(?)
Less markup on my tinctures! (heart)
Tighten up the access to reduce shop-lifting.
Ensure that local produce is priced lower than imported.
Does the Co-op need to provide a computer for public use? Does the computer need to be in the doorway between co-op and cafe?
It's pretty obvious / with the new management that - a certain group of people are simply hired and now running the place.
You need to have a hiring committee from board/separate it. View applications professionally. MANY people have observed this.
Keeping prices as low as possible.
How they hire staff.
There are 2-3 employees that would survive in a competitive atmosphere.
There needs to be a way to remove employees.
Land purchase as soon as possible.
Followed by sanitation upgrades.
Then everything else!
Extended hours at the cafe - open EVERY DAY! 🙂
More vegetarian options at cafe
More gluten-free options for breakfast and lunch.
prices too high
more art, crafts
worker morale- ?
Better, more consistent quality of produce. The Gorge far outdoes you quality, they aren't selling wilty worn out vegetables at full price.
Also reneging lifetime memberships hardly warrants the willingness to volunteer!
Inside of store repainted
Back storeroom new floor
New septic - Solar Aquatics System
esthetics - bland
Pre ordering protocol for shorted items
Health and beauty section
Keep the produce fresh and moving. No one buys a rotten vegie - put out the fresh and sell more.
Produce that went bad needs to be on sale right away/fruit.
Consistensy on orders, example: vitamins x children, medicine
(heart heart heart heart)
prices too high
bakery open more
return to original vision - collective, locally driven, inclusive, NO hierarchy/nepotism
the septic system
Improvement of variety and character of meals at the cafe
Confidence around fundraising at the till
We would like to see this reflected by the staff
Cafe - how about a small discount for those who bring their own dishes! Throw away dishes are not environmentally conscious and attractive to eat on and with. We go to a place in the desert where you get your coffee for $1 if you bring your own mug!
Selection and expand bulk foods
Improve produce quality
Cafe open year-round
build an awning over part of the outdoor sitting area for rainy-day use of sitting space.
Cafe menu and amounts of food prepared for lunch
Staff attitudes - not all!!
Outdoor - Parasols or Awning shading outdoor diners.
Parking area - Increase.
Focus and Follow Through
consistent stock availability
GMO and non organic products filling up the shelves.