The COVID-19 pandemic has rocked restaurants to their very core. But owners are actively strategizing and considering their options for re-opening and operating in the weeks, months and years to come.
As a result, we're pivoting our FoodCrush podcast temporarily into a live Facebook video format and hosting conversations with a variety of chefs, restaurateurs and business owners about the current state of the dining world and the potential solutions that will help them to make their way forward.
On Wednesday, May 27 at 1 p.m. we hosted another candid conversation with Chef Aaron Patin of Iron Grate BBQ.
He shared his perspective on the role of resilience in the hospitality industry and how being open to new models, entertaining new approaches and re-orienting business models to support the local economy can make a huge difference for both restaurants and the consumers they serve.
If you missed the original broadcast, you can watch it now:
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.