As the COVID-19 pandemic continues in the U.S., bar and restaurant owners are faced with numerous challenges. For most, questions like "How do I keep both my employees and customers safe?" and "How do I do so while remaining afloat?" are at the fore of every decision made about everyday operations.
On this week’s podcast, we chat with Nat Davauer, owner and operator of Draft & Vessel, about the quandaries he faces as a bar owner. We talk candidly about how community gathering places have come under fire for promoting the spread of COVID-19, the fiduciary concerns owners face as we race toward the end of patio season and the attitudes that could make or break our country’s recovery from the pandemic.
Over the course of our conversation, we glean insights into Davauer’s operational philosophies, the dilemmas he faces as a business owner and the steps he’s taken to navigate uncharted terrain. Along the way, he paints a thoughtful picture of the unprecedented creativity and ideals he feels are needed for the industry to navigate its way through these tough times.
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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.