Cold comfort: With winter on its way, Madison restaurants scramble to stay alive

“We’re grinding through this for the pleasure of being able to do what we do for a living when this is over,” said Evan Dannells, chef/owner of Cadre. “As proud as we are that we’ve been nimble and able to explore areas of creativity, that we’ve diversified, I want to make sure the tone is not that we’re OK. None of us is OK. We’re on the cusp of mass closings. And nobody’s going to do anything until lots of restaurants start closing.”

Rethinking restaurants: How COVID-19 is transforming the service industry

The COVID-19 pandemic revealed the brokenness in a restaurant industry that too often exploited workers, perpetuated inequity and deprioritized mental health, all on perilously thin business margins. On this panel, we'll talk about how a time of crisis could lead to radical, positive change. Featuring Ashley Kosiak of the James Beard Foundation, Dave Heide of Liliana's Restaurant and Francesca Hong of Morris Ramen.
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