By Lori Fredrich Senior Writer & Dining Editor Published May 27, 2020 at 3:01 PM

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 Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.