By Lori Fredrich Senior Writer Published May 20, 2020 at 7:01 PM Photography: Lori Fredrich

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 20 at 1 p.m. we hosted our first candid conversation with Chef Daniel Jacobs of Dandan, EsterEv and Fauntleroy.

If you missed the original broadcast, you can watch it now: 

Please note: Our original plan was to include Chef Aaron Patin of Iron Grate BBQ Co. Unfortunately, due to technical difficulties, we were unable to include both owners. However, we plan to host a forthcoming conversation with Chef Patin. So stay tuned for details.

In this live conversation, we discussed the difficult decisions at hand for local restaurants, the vital changes that need to occur and the implications for diners.

Along the way, we also sorted through numerous tough topics, including the fragility of the restaurant industry and the inevitability of restaurant pricing increases. We also discussed the realities of re-opening during an unresolved pandemic, why the PPP funding isn’t all it’s cracked up to be and the supports that need to be put in place for restaurants to survive and (hopefully) thrive.

Lori Fredrich Senior Writer

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.