Minnesota Restaurant Stops Charging Customers for Food — and Says Business Is Thriving

**Minneapolis Café Ditches Prices in Bold Donation-Only Experiment**

In a transformative move that has piqued interest across the nation, Post Modern Times, a cafe in South Minneapolis, has eliminated prices from its menu, operating solely on donations since February 2023. The unconventional approach, which is described as a form of political protest, has drawn considerable support from the local community and has led to unexpected business growth.

Owner Dylan Alverson initiated this shift after years of grappling with financial difficulties in the restaurant sector. He made the announcement on social media, asserting that the cafe would no longer act as a traditional for-profit establishment. “Effective tomorrow, we are done making money for the fascists that occupy our city,” Alverson declared in a statement posted on Instagram in late January. This proclamation was deeply rooted in his opposition to government actions he perceives as oppressive.

Alverson cited several tragic incidents that have recently affected the Minneapolis community as catalysts for this move. These include the notorious murder of George Floyd by a former police officer, as well as other violent events involving law enforcement and local residents. The cafe’s location, just a few blocks from the sites of these tragedies, further intensifies the emotional context surrounding the initiative.

His remarks on Instagram starkly illustrated his motivations: “We refuse to generate taxes under the guise of a functioning for-profit capitalist business aligned with government strategy,” he stated. Alverson hopes to foster a sense of community where food is accessible to all, regardless of their financial situations. As part of this vision, he specified that the establishment would not welcome Immigration and Customs Enforcement (ICE) within its premises, highlighting a firm stance against perceived governmental overreach.

The website for Post Modern Times elaborates on Alverson’s philosophy, which critiques the capitalist economic system and aims at creating a space of inclusivity. Staff members have pledged to continue their work on a voluntary basis, supported by tips and donations from patrons. This cooperative approach signifies a collective commitment to the restaurant’s mission beyond mere financial compensation.

Despite the absence of traditional pricing, the cafe has managed to thrive in this new paradigm. Reports indicate that between 40% and 50% of diners opt not to pay for their meals, yet Alverson has noted a surprising level of sustainability within the business. “I’ve succeeded more than I ever did when I was running a conventional business,” he remarked, indicating a departure from the profit-driven model that often finds operators compromising their values for financial gain.

Alverson’s previous experience with his restaurant, which he opened in 2011 with funds from a bicycle business sale, reflects the often challenging landscape of the hospitality sector. Prior to shifting to the donation-based model, the cafe generated substantial annual sales but consistently struggled with profitability, a reality that many small restaurant owners can relate to.

Not all feedback from the community has been positive, as some residents voice concerns that a donation-based model could inadvertently attract criminal activity. In response to these worries, Derek Armstrong takes on a volunteer role as a security presence outside the cafe, employing his experience as a violence interrupter to de-escalate potential conflicts and maintain a safe environment for patrons.

For Alverson, the cafe’s evolution is still very much an ongoing experiment. He views Post Modern Times as being in a creative phase, contemplating how this model could be adapted across other independent eateries facing similar struggles. What he has observed so far is the establishment of a space that encourages economic equality—a rarity in traditional business settings.

As Post Modern Times continues to operate without set prices, the café stands as a bold statement on community values and economic structures. Alverson’s venture prompts an intriguing question: can a genuinely inclusive restaurant model serve as a viable solution for the myriad challenges faced by the food service industry? The journey is ongoing, and Alverson remains optimistic about the lessons yet to be learned.